Polling the audience: what do you grow in shade/part-shade during the height of the summer? Some sort of dumpy herb I guess? Bolt-resistant leafy green seem to need more sun than this.

I think you're conflating the American-born (supposedly Seattle) "Dutch Baby" with the Dutch poffertjes. The former is basically a Yorkshire pudding (eggs, milk, flour, butter, seasonings), often served with powdered sugar and lemon and decidedly not filled. It's leavened only by steam and requires no special pan. …

Or just use a sheet of regular paper, remember your high school chemistry class, and snip the tip.

Since we're talking syrups substitutes here...just out of curiosity, anyone use (barley) malt syrup/extract? Either from a homebrew store or from a health food store? I bet that stuff would be pretty tasty on some pancakes.

I doubt you'd need to oil the baking stone (nor would it be a good idea I think—don't you get lots of smoke?). A cast iron skillet preheated under the broiler might also do a decent job.

Belgium is definitely on the list. I can see a bicycle and many beers in my future...

Those sources only deal with PET, which has nothing to do with BPA.

I love it. Can we make a hierarchy for the scientific credibility of TV shows? So far we've got...

"BPA can be a dangerous chemical if over-consumed, but the amount that ends up in your water isn't going to harm you."

We got a late start relative to you guys, but we've got a pretty vibrant beer scene over here in the US now with over 1,500 commercial craft brewers. Collectively it's still small though, amounting to just 9% of beer sales and 5.7% of beer volume. Only about 1% of American craft beer is exported, about 110,000…

Fwiw, some rando's calculations on Wikipedia put 1tsp of cinnamon close to the daily limit for coumarin intake: [en.wikipedia.org]

AB covered it (is there anything he didn't cover?!?!). See 4:25.

Gotcha. I'm used to the floaties in my Smuttynose and sediment in my Belgians, so I've always equated bottle-conditioned with unfiltered. I guess it's more complex than that. Time to read [probrewer.com] at lunch again!

Well, I won't get into an argument about "most," because I don't have any data, but just because a beer is clear doesn't mean that it was filtered. Many yeasts will floculate, making for a crystal clear beer without filtration.

I think the rise of good beer, whether it be real ale or not, is great. I just think that "real ale" and "good ale" are not synonymous, and that there are plenty of ales that are "good" but not "real."

You know, us Americans gave up our little CAMRA obsession about the time we kicked the king to the curb. You should try it—it's liberating. ;-)

I trust you guys got the permission of the flickr user to use her image? It's licensed for noncommercial use only.

Unfortunately, in the US at least, ordering a "pint" of beer usually delivers a 14-16oz glass containing 12-14oz of beer. This narrows the price advantage considerably!

Daily cleaning? Good luck finding a place that does that. According to Micromatic, perhaps the go-to source when it comes to commercial draft beer...

Many (most?) bottled craft beers are neither filtered nor pasteurized.