pfriem japanese lager brats, two ways
Brown them in butter and olive oil, braise them in a whole can of Pfriem Japanese Lager, and then figure out what to do with the leftovers. Spoiler: the leftovers might be better.
From the shelf.
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“Cook for an hour and you might learn something. Cook for ten years and you might unlearn the wrong things.”
Field notes.
Briefer than an essay, longer than a tweet. Updated whenever something’s worth saying.
Writing from Lake Oswego.
Bottle & Flame has been a notebook since 2013 — kitchens in London, Shanghai, and now Oregon. Brian cooks from memory as much as from recipes: what a market in Xintiandi taught him, what a Sunday roast in Islington required, what the pantry in Lake Oswego demands on a Tuesday night.