{"id":8776,"date":"2007-05-11T21:00:00","date_gmt":"2007-05-12T01:00:00","guid":{"rendered":"https:\/\/nuxx.net\/blog\/2007\/05\/11\/oak-y\/"},"modified":"2026-07-01T11:35:28","modified_gmt":"2026-07-01T15:35:28","slug":"oak-y","status":"publish","type":"post","link":"https:\/\/nuxx.net\/blog\/2007\/05\/11\/oak-y\/","title":{"rendered":"Oak-y!"},"content":{"rendered":"

French (Toasted) Oak Chips Soaking in George Dickel<\/center><\/p>\n

As part of making the Simcoak<\/a> (which I hope comes out good) I’m soaking around 4.75 ounces of toasted French oak chips in a pint glass of George Dickel<\/a> bourbon. Sure, that’s almost $10 of bourbon, but I’m hoping that it’ll sanitize the chips, contribute to the flavor of the beer, and leave me with some still-good, drinkable, extra-oaky bourbon afterwards.<\/p>\n

Also, Danielle and I made pizzas tonight. Below the cut is a picture of the better looking of the two pizzas.<\/p>\n


\n

Pizza No. 2 – w\/ Black Pepper<\/center><\/p>\n

That pizza there above (or below the cut, depending on your perspective) is made with a rosemary and olive oil crust, good quality mozzarella, feta, mushrooms, garlic, and a sauce I made from a can of crushed roasted tomatos, some oregano, olive oil, garlic, and salt. And, of course, topped with black pepper.<\/p>\n

The mushrooms could have used a bit more flavor, but it was otherwise very good.<\/p>\n

A photo of the aforementioned pizza before cooking<\/a> is also available, along with the cheesier, non-peppery, and less attractive first pizza<\/a>.<\/p>\n

Because of some cheese spillage from the second pizza causing uneven heating in the pizza stone, it split in two pieces. :(<\/p>\n","protected":false},"excerpt":{"rendered":"

French (Toasted) Oak Chips Soaking in George Dickel As part of making the Simcoak (which I hope comes out good) I’m soaking around 4.75 ounces of toasted French oak chips in a pint glass of George Dickel bourbon. Sure, that’s almost $10 of bourbon, but I’m hoping that it’ll sanitize the chips, contribute to the\u2026<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17,14,34],"tags":[],"class_list":["post-8776","post","type-post","status-publish","format-standard","hentry","category-beer","category-food","category-moved-from-livejournal"],"_links":{"self":[{"href":"https:\/\/nuxx.net\/blog\/wp-json\/wp\/v2\/posts\/8776","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nuxx.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nuxx.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nuxx.net\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nuxx.net\/blog\/wp-json\/wp\/v2\/comments?post=8776"}],"version-history":[{"count":2,"href":"https:\/\/nuxx.net\/blog\/wp-json\/wp\/v2\/posts\/8776\/revisions"}],"predecessor-version":[{"id":24575,"href":"https:\/\/nuxx.net\/blog\/wp-json\/wp\/v2\/posts\/8776\/revisions\/24575"}],"wp:attachment":[{"href":"https:\/\/nuxx.net\/blog\/wp-json\/wp\/v2\/media?parent=8776"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nuxx.net\/blog\/wp-json\/wp\/v2\/categories?post=8776"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nuxx.net\/blog\/wp-json\/wp\/v2\/tags?post=8776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}