tag:blogger.com,1999:blog-3334270021766400102024-02-07T10:59:16.752-08:00A Bittersweet FinishVickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-333427002176640010.post-20271745631724705202013-11-04T09:21:00.001-08:002013-11-04T09:21:26.907-08:00Growlers: Beer in Bulk<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbfHIfp1UZsLIkvnyMfZdY3gwvICNpgZ3Q3fsmj9tUInqIV56fOD96m7i1Ycyid5_Ufa4SNLFaNow6U5pHdAHKVdq0FrhZHAQAdoUzMhziQec91pOOZzrRtsJEZt1dYv8-M6Y8pism4aI/s1600/IMG_20131104_100849_034.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbfHIfp1UZsLIkvnyMfZdY3gwvICNpgZ3Q3fsmj9tUInqIV56fOD96m7i1Ycyid5_Ufa4SNLFaNow6U5pHdAHKVdq0FrhZHAQAdoUzMhziQec91pOOZzrRtsJEZt1dYv8-M6Y8pism4aI/s200/IMG_20131104_100849_034.jpg" width="111" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A growler of beer from<br />Jasper Brewing Co.</td></tr>
</tbody></table>
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The word “growler” can be used to describe a myriad of
things.</div>
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<b>Growl·er</b>/ˈgraʊlər/</div>
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<i>noun</i></div>
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1. A person who growls</div>
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2. A small iceberg, large enough to be a navigational hazard</div>
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3. A sound powered telephone used on U.S. Navy ships</div>
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4. A four wheeled horse-drawn carriage, popular in the 19<sup>th</sup>
Century</div>
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5. A pitcher, pail, or other container brought by a customer
to be filled with beer</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ltO0rTfMNx-n70WNDkYb8R7E-O30qyzSaOzkD5lRXoPHOhD4knN7O9Bn3hJtIDJEMGN8FSX9gD42pvKs3ZbbWKO9fgPC5LMkTm-2S6C_De_KZaKKhi68sJt9oNWSQVKbCDY7874CILk/s1600/Prohibition-rushing-lunch-growlers-beer-pails-1909.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ltO0rTfMNx-n70WNDkYb8R7E-O30qyzSaOzkD5lRXoPHOhD4knN7O9Bn3hJtIDJEMGN8FSX9gD42pvKs3ZbbWKO9fgPC5LMkTm-2S6C_De_KZaKKhi68sJt9oNWSQVKbCDY7874CILk/s320/Prohibition-rushing-lunch-growlers-beer-pails-1909.jpg" width="320" /></a></div>
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In the late 1800s and early 1900s, you couldn’t buy a six
pack from the liquor store on your way home from work. People would either go to the pub, or carry
the beer home in a small galvanized pail known as a “growler”. The name of the vessel used to carry the beer
is rumored to have come from the sound that the carbonation made as it escaped
through the lid of the pail. It wasn’t
until 1989 that the modern growler, a large glass bottle, was contrive by
Charlie and Ernie Otto of Otto Brother's Brewing Company in 1989. Today, growlers are commonly available from
select specialty liquor stores. However,
do a growler justice, the beer should come straight from the brewery.</div>
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Although there are other sizes of growlers that exist, most
can hold approximately 2L of beer. For
me, 1.9 L is way too much to drink in one night – that’s the equivalent of more
than 5 cans, or 4 pints of beer.
Growlers are made for sharing.
And although the beer in a growler should keep 7-10 days if
refrigerated, I recommend to drink yours within 72 hours. I drink mine in 48, just to make sure it
doesn’t go flat.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinSZ5DbPO2hmOdW4nHWu6aEcsd5BtC6ttPyWlW74eALmp1ZXXPtj5PeV-3SEenZ13w3FAlG1p6pama5Ce71G51GhS8Fs1Dd7P4xGuY2tlS4lkygqH2_HFCVZVsvCJ65JxMatxz2rGXqo4/s1600/Customized-Growlers.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="159" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinSZ5DbPO2hmOdW4nHWu6aEcsd5BtC6ttPyWlW74eALmp1ZXXPtj5PeV-3SEenZ13w3FAlG1p6pama5Ce71G51GhS8Fs1Dd7P4xGuY2tlS4lkygqH2_HFCVZVsvCJ65JxMatxz2rGXqo4/s320/Customized-Growlers.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creative collectible growlers.</td></tr>
</tbody></table>
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The bottle itself costs only $5 or so, although there are
now collectible growlers that are worth more.
Most breweries charge about $10 to fill a growler, but others may charge
more or less depending on the type of beer.
It’s a little cheaper than a six pack, though the bottle can hold the
equivalent of about 5 beers. However,
you conserve a lot of energy by not having to recycle it once it becomes
empty. Just think of all the bottles you
won’t have to take to the depot after your party.</div>
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A friend of mine came back from Jasper with the best kind of
souvenir for me - a growler of Blueberry Vanilla Ale from Jasper Brewing
company. I drank most of it within 24
hours, but the remainder went flat. This
is what I made with the leftovers.</div>
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<br /></div>
<h2>
Brew-berry Vanilla Syrup</h2>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKndQ8b_uyg3DM-tAyOZn8Y2XsoGTDkHZKiE5fN-EXMRgpA52br0Ri6q1akmoZEC7gEc4g5C3HcqaH4X6eoibCf6z4yYP5d-dsbyYZpXvt2WGpy1qnB9VmSGhBuxykH4vzokOMl46TJc/s1600/IMG_20131101_065438_699.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKndQ8b_uyg3DM-tAyOZn8Y2XsoGTDkHZKiE5fN-EXMRgpA52br0Ri6q1akmoZEC7gEc4g5C3HcqaH4X6eoibCf6z4yYP5d-dsbyYZpXvt2WGpy1qnB9VmSGhBuxykH4vzokOMl46TJc/s400/IMG_20131101_065438_699.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beer for breakfast!</td></tr>
</tbody></table>
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2 cups fresh or frozen wild blueberries</div>
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½ cup blueberry ale</div>
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½ cup maple syrup</div>
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2 tbsp lemon juice</div>
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2 tbsp corn starch</div>
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½ tsp. vanilla extract</div>
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</div>
<ol>
<li>In a saucepan over medium heat, combine the blueberries with
the ale, maple syrup, and lemon juice.</li>
<li>Bring blueberry mixture to a gentle boil, stirring frequently.</li>
<li>In a small bowl, rapidly stir the cornstarch into 2 tbsp of
cold water to form a slurry.</li>
<li>Slowly add the corn starch slurry to the blueberries,
stirring to combine.</li>
<li>Simmer for about 5 minutes, until the sauce begins to
thicken. Remove from heat and let cool
for 5 minutes.</li>
<li>Transfer to glass storage container. Serve cool or warmed over pancakes or
waffles.</li>
</ol>
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<h2>
<span style="font-size: large;">Vanilla Ale Pancakes</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Qn82POKrpDXiiJn3zPmrYWWcS8gmw6czi03DAxMShE-guZ74LQ_D5NdwnWiRjy78q5JIktLOpVBI5ReOm5sSZd_bN-GXr3SEs3r2rpMbQrE1U0d2GR3Z0RZhY07S6sN9b0VXJtsOjwk/s1600/IMG_20131101_065534_771.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Qn82POKrpDXiiJn3zPmrYWWcS8gmw6czi03DAxMShE-guZ74LQ_D5NdwnWiRjy78q5JIktLOpVBI5ReOm5sSZd_bN-GXr3SEs3r2rpMbQrE1U0d2GR3Z0RZhY07S6sN9b0VXJtsOjwk/s320/IMG_20131101_065534_771.jpg" width="320" /></a><o:p> </o:p></div>
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1 1/2 cups all-purpose flour</div>
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3 1/2 teaspoons
baking powder</div>
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1 teaspoon salt</div>
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1 tablespoon white
sugar</div>
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1 cup milk</div>
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¼ cup beer</div>
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1 egg, beaten</div>
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3 tbsp butter, melted</div>
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½ tsp vanilla extract</div>
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</div>
<ol>
<li>In a large bowl, sift together the dry ingredients (flour,
baking powder, salt and sugar).</li>
<li>Make a well in the center of the dry mixture.</li>
<li>In a separate bowl, combine milk, beer, beaten egg, melted
butter, and vanilla extract. Pour the
egg mixture into the well and mix with a whisk until smooth.</li>
<li>Heat a lightly oiled griddle or frying pan over medium high
heat.</li>
<li>Pour or scoop the batter onto the griddle, using
approximately 1/4 cup for each pancake.</li>
<li>When there are no longer bubbling, it’s time to flip. Brown the other side and serve hot.</li>
</ol>
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<span style="font-size: xx-small;">Wikipedia Definitions <a href="http://en.wikipedia.org/wiki/Growler">http://en.wikipedia.org/wiki/Growler</a></span></div>
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<span style="font-size: xx-small;">The Growler: Beer-to-Go. Beeradvocate. July 31st, 2002. <a href="http://beeradvocate.com/articles/384">http://beeradvocate.com/articles/384</a></span></div>
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<span style="font-size: xx-small;">Image from <a href="http://coolmaterial.com/home/customized-growlers/">http://coolmaterial.com/home/customized-growlers/</a></span></div>
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<span style="font-size: xx-small;">Image from <a href="http://ashevillegrowler.com/the-history-of-the-growler/">http://ashevillegrowler.com/the-history-of-the-growler/</a></span></div>
Vickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.com1tag:blogger.com,1999:blog-333427002176640010.post-30619597795562951412013-10-12T09:50:00.001-07:002013-10-12T09:50:21.866-07:00The Ale-pple of My Eye<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZB_QrlGpDfPiHmq6Hg1tmwEi8y-5VQCRN7od1cLiVOtc2kWUF1adHWySPOz9O3k2dqe6M7KP7IS8ZWQXo2Kj44ZuUmkRnDffzzoPrk51F1lKFEnjvm5w_ORUUA_GGvcm3ZbrzMLSBv9Q/s1600/beer_217807.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZB_QrlGpDfPiHmq6Hg1tmwEi8y-5VQCRN7od1cLiVOtc2kWUF1adHWySPOz9O3k2dqe6M7KP7IS8ZWQXo2Kj44ZuUmkRnDffzzoPrk51F1lKFEnjvm5w_ORUUA_GGvcm3ZbrzMLSBv9Q/s1600/beer_217807.jpg" /></a></div>
What beverage is more essential to music than beer? Recently, the Flying Monkeys brewery took
this thought to heart when they collaborated with singer-songwriter Dallas
Green of City and Colour to create the Imperial Maple Wheat Ale.</div>
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This is the second release from the Treble Clef Series, so
be sure to expect some more colla-brew-ations with more Canadian musical
talent. The bottle is decorated in the
typical Flying Monkey style: loud patterns.
A lime green label is decorated with images of Dallas Green’s face, a
yellow marquee, and cryptic lyrics scattered across the bottle.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv7YX9u9sXPYLKKXR-CYj-fCBPdb6vTLTGgt60tmGslh45nNLW78VsoczH1Y8rub0i0ZOyYJPel4kcTL0Sxbd_pQRmLpEf3pwYbC7cjZQWOeJo7kVvy7T2qJO5xdzij0P3f6MNqA0mtZs/s1600/DSC07056.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv7YX9u9sXPYLKKXR-CYj-fCBPdb6vTLTGgt60tmGslh45nNLW78VsoczH1Y8rub0i0ZOyYJPel4kcTL0Sxbd_pQRmLpEf3pwYbC7cjZQWOeJo7kVvy7T2qJO5xdzij0P3f6MNqA0mtZs/s320/DSC07056.JPG" width="240" /></a><br />
<br />
The beer itself is a nut brown ale, with an aroma of caramel
and biscuit - almost like a Belgian waffle.
The beer pours with minimal carbonation, and a thin golden head. The maple flavor dominates, adding a sweet,
yet balanced finish to the rich malt.
And although the flavor is smooth, the brew is 11.5% alcohol by volume
and is meant to be shared with several of your friends.</div>
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However, this beer needs to know its place. Not to say that it’s a bad beer by any
means. It just doesn’t belong with your
pizza or wings. This beer is sweet in a
dessert-for-breakfast kind of way. It
deserves to be sipped alongside a crème brulee.
Or poured over your pancakes. Or
turned into a delightful maple ale caramel.</div>
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Also see my article in the <a href="http://thegatewayonline.ca/article/view/the_brew_crew_city_and_colour_imperial_maple_wheat_ale" target="_blank">Gateway Newspaper</a> about this beer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlp_asRXcyIb96lOxnTxxvDfR45JNPc769-s8IRpWPJtx8U6MIuszFf6l7-tFNkDYlMZd05RvAPnSGXjN807pwzRWam4nFni7KSfiXBx8QsBIHoGNaHpCziE6_7uA2CG7YrTqoWxNNnXU/s1600/DSC07083.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlp_asRXcyIb96lOxnTxxvDfR45JNPc769-s8IRpWPJtx8U6MIuszFf6l7-tFNkDYlMZd05RvAPnSGXjN807pwzRWam4nFni7KSfiXBx8QsBIHoGNaHpCziE6_7uA2CG7YrTqoWxNNnXU/s320/DSC07083.JPG" width="320" /></a></div>
<br />
'Tis the season for caramel apples as well. As fantastic as caramel apples are without
embellishment, they can't get any worse if I were to add my favorite
flavor-boosting ingredient...beer, of course.</div>
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<o:p>Note: Be careful, young padawans. Hot caramel is dangerous! Don't dip your finger in, just because it looks delicious. It will BURN you, as it did me (second degree!).</o:p></div>
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<o:p><br /></o:p></div>
<h2>
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<h2>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXe83Rgy6XQzmqhN8MjBeo_EYXd_ieEOgP3-H35lZvnVAw6zBT2QFlqMNHvJBMObr-49dcTqnSPB06IANHINB6Bcr-axcZ2x-LzS1J3tvmXNRWQKWOCmlli_iOUYArtPTGPO46RNgJY6U/s1600/DSC07082.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXe83Rgy6XQzmqhN8MjBeo_EYXd_ieEOgP3-H35lZvnVAw6zBT2QFlqMNHvJBMObr-49dcTqnSPB06IANHINB6Bcr-axcZ2x-LzS1J3tvmXNRWQKWOCmlli_iOUYArtPTGPO46RNgJY6U/s320/DSC07082.JPG" width="320" /></a></div>
<h2>
<span style="font-size: large;">
Maple Ale Caramel Apples</span></h2>
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1 cup maple ale</div>
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2 cup granulated sugar</div>
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1 cup firmly packed brown sugar</div>
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1 cup unsalted butter</div>
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1 cup heavy cream</div>
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1 cup maple flavored breakfast syrup (corn syrup-based)</div>
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10 Apples</div>
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1 roll of wax paper</div>
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Skewers</div>
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</div>
<ol>
<li>In a small saucepan bring 1 cup of the maple ale to a simmer
and cook until reduced and syrupy (about 20 minutes). You should have about 1 tbsp of thick, syrupy, beer reduction at the end. Set aside.</li>
<li>Combine all other ingredients except ale
reduction in a large heavy pot. Cook
over medium heat, stirring occasionally until the butter melts and the mixture
boils.</li>
<li>Continue to cook until candy thermometer reaches 244
degrees, this will take about 30 minutes.
To test your caramel, drop a small amount into a bowl of ice water - if
it forms a ball, the consistency is right.</li>
<li>When the correct temperature has been reached, stir in the
ale reduction and remove from heat.</li>
<li>Dip apples into caramel and spin to coat. Place on wax paper.</li>
<li>Let cool for several hours or place in fridge until firm.</li>
<li>Makes about 10 caramel apples.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOreRONt_uWTqjXMYdgfDlhZt9LhQn91V-sP7-zVkocbI7rXMbjvCfuC5M1cakl4vYUW1T2ClPKI3ZW70lW8OD2jBYlnPCLE0RDZA_SxxwgcCXJ87IscIrHcSYduzj-rjR0Yza0JC5oOg/s1600/DSC07084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOreRONt_uWTqjXMYdgfDlhZt9LhQn91V-sP7-zVkocbI7rXMbjvCfuC5M1cakl4vYUW1T2ClPKI3ZW70lW8OD2jBYlnPCLE0RDZA_SxxwgcCXJ87IscIrHcSYduzj-rjR0Yza0JC5oOg/s320/DSC07084.JPG" width="320" /></a></div>
<div>
<br /></div>
Feel free to
decorate your ale-pples – crushed peanuts and Reese’s Pieces are my top choices. One reminds me of carnivals, while the other
of Halloween parties.<div class="MsoNormal">
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<span style="font-size: xx-small;">Flying Monkeys Brewery <a href="http://www.theflyingmonkeys.ca/">http://www.theflyingmonkeys.ca/</a></span></div>
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<span style="font-size: xx-small;">Recipe adapted from Sprinkle Bakes. June 16, 2010. <a href="http://www.sprinklebakes.com/2010/06/ale-and-pretzel-soft-caramels.html">http://www.sprinklebakes.com/2010/06/ale-and-pretzel-soft-caramels.html</a></span></div>
Vickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.com0tag:blogger.com,1999:blog-333427002176640010.post-47938172665879289722013-10-08T10:42:00.000-07:002013-10-08T10:42:30.800-07:00The Butte of All Jokes<div class="MsoNormal">
Recently my partner-in-crime went on an excursion to visit
some family in the states. He made his
way to Butte, Montana, and came back with my favorite kind of souvenir. The drinkable kind.</div>
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Butte is an old copper mining town, and at one time had a
population over 100,000. Now there are just
over 33,700. Headframe Spirits are a
local distillery that produces Neversweat, a bourbon whiskey named after an one
of the mines. While the mine originally
had a reputation for having unusually low temperatures, the name grew ironic as
the mines were dug deeper and the temperatures below rose higher. While Neversweat is rich and spicy on the
rocks, it makes a damn good old fashioned too.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx0xd3h6f33ENbhJcVBgjObQvHnkwSm2F__RpwWvOXCpHAoEtYmN89D9F1E2rZMuQCv2hsBXzxRjUyxClV7xOrqhM_QH4ipIYmuuDCAlOrAZm-cFTKEOsSnpputGW9Jc0ff7h2Somrv3c/s1600/headframe-spirits.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx0xd3h6f33ENbhJcVBgjObQvHnkwSm2F__RpwWvOXCpHAoEtYmN89D9F1E2rZMuQCv2hsBXzxRjUyxClV7xOrqhM_QH4ipIYmuuDCAlOrAZm-cFTKEOsSnpputGW9Jc0ff7h2Somrv3c/s320/headframe-spirits.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pick your poison..<br />You only get two drinks at the Tasting room.</td></tr>
</tbody></table>
</div>
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<br /></div>
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The Headframe distillery also runs something called a
“Tasting Room”. Not to be mistaken for a
“bar”, “pub”, or “club”, the tasting room is a place to imbibe one or two
cocktails – no more. This limit placed
on alcohol consumption allows them to operate without a liquor license. It’s a
brilliant concept, really. Besides, by
the third drink are you really “tasting” what’s in your glass? Not likely.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRA87TdsaE448wcmKoEXj1EonlqcxCbB7nIzJlgqs_OQ889DAQiGOpxESvJ8PlfBHgvltTDdEVdL9Gr2nz71oxwqv9pPI3O-pKfVZygQxqixow1OpSsBVuAlrn6QEa1RmvVo_dP45btTY/s1600/cold-smoke-320.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRA87TdsaE448wcmKoEXj1EonlqcxCbB7nIzJlgqs_OQ889DAQiGOpxESvJ8PlfBHgvltTDdEVdL9Gr2nz71oxwqv9pPI3O-pKfVZygQxqixow1OpSsBVuAlrn6QEa1RmvVo_dP45btTY/s200/cold-smoke-320.jpg" width="197" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Named after that wispy powder<br />that skiiers dream about.</td></tr>
</tbody></table>
My accomplice also visited a brewery in Missoula, MT. The KettleHouse Brewing Company was the first
brewery in Montana to pour beer in their tasting room, and was one of three
breweries that lobbied the Montana State Legislature for the legalized
on-premise consumption of beer in breweries.
They have since become a flourishing microbrewery and a popular
neighborhood taproom. The Cold Smoke
Scotch Ale is the most popular brew, and is 2012 bronze medalist of the World
Beer Cup. My personal favorite is the
Double Haul IPA. Brewed with Montana-grown barley and Northwest grown Cascade hops, this is a full-bodied brew with 65 IBU
– a real treat for hop heads.</div>
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<br /></div>
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With the advent of fall comes many of my favorite things:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
- Cozy sweaters</div>
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- Boots</div>
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- Pumpkin flavored EVERYTHING</div>
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- Halloween (aka. an excuse for me to make themed desserts)</div>
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- and of course, soup.</div>
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<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGr2ApEydtnV4ud0pY1JlsXLSHkoGWsx_aJa3hUU-v7IH7hKObwZvu-JIGxoQPTCEcCdNf15ibXXi1w_S2VT6ly05fGyTfb-PXeymsRi2kd17vvdhqZoKU8xB9_uAv0UwgvE78NQyojmY/s1600/DSC07079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGr2ApEydtnV4ud0pY1JlsXLSHkoGWsx_aJa3hUU-v7IH7hKObwZvu-JIGxoQPTCEcCdNf15ibXXi1w_S2VT6ly05fGyTfb-PXeymsRi2kd17vvdhqZoKU8xB9_uAv0UwgvE78NQyojmY/s320/DSC07079.JPG" width="320" /></a></div>
<br />
<br />
Nothing feels better than coming home to a bowl of warm
soup. Here’s one for pumpkin-aholics
like myself.</div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig0b2vEQjyp0xvD48kSv5Vzc_GvOKLIRhX5V-WT6R8w3EBto1AiQU0Wxoi4e6gs6l8LcrbeOr4QaCZbD5bxeRtqw1v1Xe3P-DMQX8pe5B12b5t2fTMq889eWR0DTtxQx7QZEChAdBm1Os/s1600/DSC07080.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig0b2vEQjyp0xvD48kSv5Vzc_GvOKLIRhX5V-WT6R8w3EBto1AiQU0Wxoi4e6gs6l8LcrbeOr4QaCZbD5bxeRtqw1v1Xe3P-DMQX8pe5B12b5t2fTMq889eWR0DTtxQx7QZEChAdBm1Os/s400/DSC07080.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The seeds add bit of crunch for contrast.</td></tr>
</tbody></table>
<h2>
<span style="font-size: large;">
Pumpkin Sage Soup</span></h2>
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<br /></div>
<div class="MsoNormal">
<br />
1 medium sugar pumpkin</div>
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2 cups chicken broth</div>
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2-3 sprigs sage</div>
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½ cup beer</div>
<div class="MsoNormal">
¾ cup cream</div>
<div class="MsoNormal">
2 tbsp brown sugar</div>
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Salt to taste<br />
<br />
<br />
<br /></div>
<ol>
<li>Cut the pumpkin open from stem to bottom. Use a spoon to remove the seeds and stringy
bits.</li>
<li>Place both sides face down on a baking sheet lined with
parchment.</li>
<li>Cook pumpkin at 300°F
for about 1 hour. Remove from oven and
let cool.</li>
<li>Once pumpkin is cool enough to handle, turn each half over
and scoop out the flesh into a large bowl.</li>
<li>Using a food processor or immersion blender, puree the
pumpkin until a smooth consistency is reached.</li>
<li>Transfer pureed pumpkin to a large pot, adding the chicken
broth, sage, and brown sugar. Bring to a
boil.</li>
<li>Stir in beer and cream, reducing heat. Continue to cook for another 30 minutes, or
until flavors are blended.</li>
<li>Serve topped with toasted pumpkin seeds.</li>
</ol>
<br />
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Makes about 8 cups of soup.</div>
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<br /></div>
<div class="MsoNormal">
<span style="font-size: xx-small;">Headframe Spirits. <a href="http://headframespirits.com/neversweat-whiskey/">http://headframespirits.com/neversweat-whiskey/</a></span></div>
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<br /></div>
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<span style="font-size: xx-small;">Kettle House Brewing Co. <a href="http://kettlehouse.com/">http://kettlehouse.com/</a></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-size: xx-small;">Dorn, Ryan.
Distilling Butte. July 9,
2012. <a href="http://www.explorebigsky.com/newspost/distilling-butte">http://www.explorebigsky.com/newspost/distilling-butte</a></span></div>
Vickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.com0tag:blogger.com,1999:blog-333427002176640010.post-36563556577865480862013-08-24T22:20:00.002-07:002013-08-24T22:20:59.359-07:00Radical Radler<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9RAknuGLDsLXsc1lWZbJwmgDv7btMmkouDtyd5WnF8ojBiM5MGjCm8hhuoh9HBEfFGwfUb8_ZO40z7ZEdg1_Um_DLkxcPEteYgCVDe3zhyAblKkSnrzAGgI6U1HyeYVYh2Zcs31oq1Us/s1600/schoff.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9RAknuGLDsLXsc1lWZbJwmgDv7btMmkouDtyd5WnF8ojBiM5MGjCm8hhuoh9HBEfFGwfUb8_ZO40z7ZEdg1_Um_DLkxcPEteYgCVDe3zhyAblKkSnrzAGgI6U1HyeYVYh2Zcs31oq1Us/s320/schoff.jpg" width="213" /></a>You may have come across an orange-tinged beer in the liquor
store, with a meagre 2.5% alcohol by volume (ABV). This, my friends, is a Radler.</div>
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<o:p></o:p></div>
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<br /></div>
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<br /></div>
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A what?<o:p></o:p></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal">
"Radler" literally translated means
"cyclist" in German, which may have something to do with the low
alcohol content. It has become known as a cocktail consisting of a 1:1 or 3:2
mixture of beer and soda pop. There are
several pre-mixed Radlers that have recently become popular in North America as
well. These include the Sch<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">ö</span>fferhofer and the Stiegl
Radler.</div>
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<o:p></o:p></div>
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<br /></div>
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<br /></div>
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<br /></div>
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<o:p><br /></o:p></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRq1q2w_2JRzGtQTPDqeRIvt0Mo9G1BYVHVMd0wBJK6odGWzSg7DcE-Cxe20nE9Bs6PCuYPrrM56UXseiEo9e1SZ_X-fXqsy_0FGBF2Rk7Z22rPnB3wUe80z2FIi5nmBP5_3PWimKNMZA/s1600/franz-xaver-kugler.gif" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRq1q2w_2JRzGtQTPDqeRIvt0Mo9G1BYVHVMd0wBJK6odGWzSg7DcE-Cxe20nE9Bs6PCuYPrrM56UXseiEo9e1SZ_X-fXqsy_0FGBF2Rk7Z22rPnB3wUe80z2FIi5nmBP5_3PWimKNMZA/s200/franz-xaver-kugler.gif" width="140" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">F.X. Kugler</td></tr>
</tbody></table>
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The invention of the drink is widely attributed to the
Bavarian gastronomer Franz Xaver Kugler. Legend has it that Kugler, a
railroad-turned-innkeeper, arranged for the construction of a bike trail
through the forest from Munich to his pub, the Kugleralm. The barkeep soon found himself a victim of
his own success on a</div>
<div class="MsoNormal">
<o:p></o:p></div>
Saturday in June 1922, when 13,000 cyclists descended upon
his inn demanding beer. To quench the
thirst of the demanding customers, Kugler was forced to dilute the beer with
lemon soda, a previously unpopular ingredient in such a beer-loving
province. He called the drink a
"Radlermass" - radler meaning cyclist, and mass meaning a litre of
beer.<br />
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<br /></div>
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While the legend is somewhat plausible, there are references
to the Radler cocktail that are dated several years before 1922.<o:p></o:p></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal">
There are as many regional differences between Radlers as
there are German dialects. In some
cases, the Radler is distinguished as using a lemon-lime flavored soft drink,
while an Alsterwasser is mixed with an orange flavored soda.<o:p></o:p></div>
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<br /></div>
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In some areas of Münsterland, they mix beer with an orange
soft drink to make a concoction they call Wurstwasser, or "sausage
water" to describe the color of the drink.
Yummy.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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<o:p><br /></o:p></div>
<div class="MsoNormal">
Let's talk about the noble grapefruit for a moment. There are several chemicals in grapefruit
responsible for the bitter taste. The
essential oil of grapefruit is dominated by two compounds - limonene and
myrcene.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtRhGlOyNRHbPamIXQoWHWN3imRSpTsb4Fmb64cN6V_Bv1YQpwH7VtfCOAkr5R8uGrir2bjit-YQEhEGTBrrb5dm08sZmUljjX2CPHC-TiGPd8b5Qja_hvfuqnoVoqUtF8n1owIf_ZJ2g/s1600/Myrcene.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="93" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtRhGlOyNRHbPamIXQoWHWN3imRSpTsb4Fmb64cN6V_Bv1YQpwH7VtfCOAkr5R8uGrir2bjit-YQEhEGTBrrb5dm08sZmUljjX2CPHC-TiGPd8b5Qja_hvfuqnoVoqUtF8n1owIf_ZJ2g/s320/Myrcene.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Myrcene<br />IUPAC name, 7-Methyl-3-methylene-1,6-octadiene</td></tr>
</tbody></table>
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<br /></div>
<div class="MsoNormal">
There are many grapefruit flavors present in certain
hops. Cascade hops in particular are
notorious for providing the grapefruit flavor and aroma to beer. The essential oil extracted from Cascade hops
is predominately myrcene (48.9%), while other abundant components include
α-humulene, (E)-caryophyllene, (E)-β-farnesene. So although the two species are
very different, they contain similar compounds that cause grapefruit and
Cascade hops to resemble each other in flavor.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7HtuHGNipciVk0k4h7rxHeLg_Khe6R-CdNr5dI7qRbinAn7-ja7OZ7o2eeQt7xxzn2djJxVONVV18VSfQNwUFirNyxSpfaxG3FaqNOP-ydkcJOVvj4ro2SJ-_DaoTItZyN_bNYhjfxgw/s1600/squeeze.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7HtuHGNipciVk0k4h7rxHeLg_Khe6R-CdNr5dI7qRbinAn7-ja7OZ7o2eeQt7xxzn2djJxVONVV18VSfQNwUFirNyxSpfaxG3FaqNOP-ydkcJOVvj4ro2SJ-_DaoTItZyN_bNYhjfxgw/s200/squeeze.jpg" width="198" /></a><o:p> </o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Enter Alley Kat's Summer Squeeze Grapefruit Ale. This is an actual ale brewed with real
grapefruit, and is a tad less sweet than a Radler. While the citrus bite is similar to that of
the German beer cocktail, this is an actual beer with 5% ABV. This seasonal
beer is brewed with real grapefruit, the natural flavor enhances the Cascade
hops without masking the refreshing bitter finish. Get some before it goes back into Alley Kat's
seasonal beer vault when the summer comes to an end.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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<br /></div>
<div class="MsoNormal">
So I've made beer-sicles before, yes (see <a href="http://abittersweetfinish.blogspot.ca/2012/06/fruits-of-your-labour.html" target="_blank">Fruits of YourLabour, June 2012</a>). This is entirely
different, I swear. Well, sort of.<o:p></o:p></div>
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<br /></div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XEFn16EVom0vNHRG20kHAc5xef7Q3rbnFMKUL6B_1edon85ewtd5jbWnL5eETqXEkAPPvhNtEbY13690pQJ-cEp0jQ3aoTsDLrm1adoDVcO3swkQ9SkvGGT6h1yhvXkNE1ycUrMG4ZU/s1600/DSC07050.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XEFn16EVom0vNHRG20kHAc5xef7Q3rbnFMKUL6B_1edon85ewtd5jbWnL5eETqXEkAPPvhNtEbY13690pQJ-cEp0jQ3aoTsDLrm1adoDVcO3swkQ9SkvGGT6h1yhvXkNE1ycUrMG4ZU/s320/DSC07050.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">En garde!</td></tr>
</tbody></table>
<h2>
<u><span style="font-size: large;">Radler-sicles</span></u></h2>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Equipment: One
6-well popsicle mould<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients: 2
bottles Radler (Stiegl or other)</div>
<o:p></o:p><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<ol>
<li>Pour beer into of the popsicle mould until each well is
filled halfway. Make sure to pour down
the side of the mould to minimize the level of foam.</li>
<li>Continue to pour, filling moulds within ¼” of the top.</li>
<li>Insert popsicle sticks and transfer to freezer.</li>
<li>Share with friends who are over the legal age of majority.</li>
</ol>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: xx-small;">Ort, David. First Draught: Stiegl Grapefruit Radler, a beer
cocktail that’s actually good. http://www.postcity.com/Eat-Shop-Do/Eat/June-2013/First-Draught-Stiegl-Grapefruit-Radler-a-beer-cocktail-thats-actually-good/<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: xx-small;">German Beer Institute
http://www.germanbeerinstitute.com/Radler.html<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: xx-small;">Hops. The Hopry. http://thehopry.com/hops/<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<span style="font-size: xx-small;">Nance M.R. and Setzer W.N. Volatile components of aroma hops
(Humulus lupulus L.) commonly used in beer brewing. Journal of Brewing and
Distilling Vol. 2(2) pp. 16-22, April 2011.</span></div>
Vickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.com0tag:blogger.com,1999:blog-333427002176640010.post-54086115038430521112013-08-07T19:20:00.005-07:002013-08-07T19:20:56.597-07:00With a Grain of Salt<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYDiIwBUyvR_QbAmMLcDTbEHUV_Kqjb7Gq4nkiKPjpbBuFBpXvtEyrg2XiYl4ra_L4BLb8kgfSPZN6Hgvl5zSxg738YAJppuUkJ_0WBlo_hwnzFqm1oRO9OrVK0fTTfc__ZZcL29hRQGU/s1600/250px-Sodium_chloride_diagram.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYDiIwBUyvR_QbAmMLcDTbEHUV_Kqjb7Gq4nkiKPjpbBuFBpXvtEyrg2XiYl4ra_L4BLb8kgfSPZN6Hgvl5zSxg738YAJppuUkJ_0WBlo_hwnzFqm1oRO9OrVK0fTTfc__ZZcL29hRQGU/s200/250px-Sodium_chloride_diagram.jpg" width="200" /></a>Sodium chloride, or common table salt, is critical in the culinary arts for enhancing flavor. At low concentrations levels though, salt will reduce bitterness and increase the sweet, sour and umami. However, at higher concentrations salt will suppress sweetness and enhance umami (or the "savory" flavor). Thus moderation is key to maintaining the perfect balance.<br />
<br />
Numerous foods can benefit from a pinch of salt. The umami flavors in tomatoes are noticeably enhanced with a cautious tilt of the salt shaker (or a strip of bacon). A sparing pinch can even take the edge off of a cup of bad coffee. The quintessentially Canadian coffee chain Tim Horton's is known to add a pinch of salt to their coffee as well. So why not beer?<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqffX5WlHkeMQfmu4KoF5x989iMXpoUikfeHtL7HbDCaauS7tH18vHYJoNKjI7a4c4La38pPQjXlstl28amHmB2SQhY59jne2LohjbNFlul61MGZeoeURs0Ug6PxhTvr54y-PuYMqRtEo/s1600/IMG_20130722_124506_952.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqffX5WlHkeMQfmu4KoF5x989iMXpoUikfeHtL7HbDCaauS7tH18vHYJoNKjI7a4c4La38pPQjXlstl28amHmB2SQhY59jne2LohjbNFlul61MGZeoeURs0Ug6PxhTvr54y-PuYMqRtEo/s320/IMG_20130722_124506_952.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Choose your weapon</td></tr>
</tbody></table>
<br />
Enter beer salts. The Twang brand of Beersalts are specifically marketed for people looking to enhance their cheap, unflavorful beers. They not only include, but also include citric acid and natural flavors of lemon, lime, and cayenne. These not only add refreshment, but mask any off-flavor in the beer caused by too much sun exposure.<br />
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There are three flavors designed to enhance your beer enjoyment:<br />
<ol>
<li>Lemon-lime beer salt, designed for Mexican and American lagers and pilsners.</li>
<li>Lime beer salt, designed to emulate the tradition of adding lime to Corona.</li>
<li>Caliente 86 Hot Lime beer salt, developed in celebration of Twang's 25th anniversary.</li>
</ol>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1uP6qW0ek-pDdOPsqFJROamr9Ol0tlIcUcV7lZ8PqTMf5oXWTzzViUrijScWvLTObZYGC-7cQkTHW3nxw6K6pITDkz8XowsahyphenhypheneNYTRHV6LGbClv-n5RbL3GhwOVgx0f_mgyJsm8t3s/s1600/IMG_20130722_124903_189.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1uP6qW0ek-pDdOPsqFJROamr9Ol0tlIcUcV7lZ8PqTMf5oXWTzzViUrijScWvLTObZYGC-7cQkTHW3nxw6K6pITDkz8XowsahyphenhypheneNYTRHV6LGbClv-n5RbL3GhwOVgx0f_mgyJsm8t3s/s320/IMG_20130722_124903_189.jpg" width="320" /></a><br />
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Now, take this information with a grain of salt. While I highly recommend trying these salts with Lucky or your buck-a-can beer of choice. If you're drinking a high quality craft beer, don't bother. You may ruin your fifteen dollar 750ml ale by adding too much.<br />
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All three flavors of Twang Beersalt can be found in various places across the border to the south. However, there's no need to go all the way to the United States to pick these up. You can easily imitate the flavor with simple ingredients from your kitchen. Try tossing a pinch of salt into your beer, along with a slice of lime. Add a sparing shake of cayenne for extra kick. Or drink your beer with some salty snacks instead. There's a reason beer, not wine, is drunk with nachos and pretzels. Beer and salt have always been, and always will be, best friends.<br />
<br />
<span style="font-size: xx-small;">McGrath, Caitlin. Salted Coffee You Say? CHOW Blog. <a href="http://www.chow.com/food-news/2132/salted-coffee-you-say/">http://www.chow.com/food-news/2132/salted-coffee-you-say/</a></span><br />
Villazon, Luis. FOCUS Science & Technology. <a href="http://sciencefocus.com/qa/why-does-salt-enhance-flavour">http://sciencefocus.com/qa/why-does-salt-enhance-flavour</a><br />
<span style="font-size: xx-small;">Twang Beersalt <a href="http://www.beersalt.com/">http://www.beersalt.com/</a></span>Vickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.com0tag:blogger.com,1999:blog-333427002176640010.post-41836342741773647242013-06-28T11:24:00.000-07:002013-06-28T14:44:41.743-07:00The Best of the Wurst<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA5oFFePKqnWlf4pJolXt6yj72njnRptVVfVIx3sTIKSwl_FZ7XbsaFVXju8AiKys22bYDKoEJuNZukRKPszGdnqWNVzRqvwBr4iTgsDcZo3Gb8iJCEs0YMtJcS_1WNHpzvrMeWeMZ1Z4/s1600/DSC06989.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA5oFFePKqnWlf4pJolXt6yj72njnRptVVfVIx3sTIKSwl_FZ7XbsaFVXju8AiKys22bYDKoEJuNZukRKPszGdnqWNVzRqvwBr4iTgsDcZo3Gb8iJCEs0YMtJcS_1WNHpzvrMeWeMZ1Z4/s320/DSC06989.JPG" width="240" /></a>I have a confession to make. I recently comitted a terrible crime against beer. I left a bottle in my car for 8 hours while it was 24 degrees Celsius. Why is this bad? Beer exposed to light and heat goes through a process called "oxidation", which converts a pleasantly bitter and malty beer to a stale and "skunky" brew.<br />
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<br />
Braising. The term means searing a cut of meat first at high temperatures, then cooking slowly in a variable amount of liquid. This liquid can be anything from savory broths to fruit juices, and especially wine and beer.<br />
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<br />
There are limits however, to using substandard beer to cook with. Never cook with a beer you wouldn't drink. I tasted the beer before I braised with it - had I cooled it down it would have still been drinkable. Had it been any more than a day in such warm conditions it would have been unusable.<br />
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<br />
The beer used was Wunderful Lager from Nördlingen, Germany. Although the name is somewhat Westernized, the beer itself followed the Reinheitsgebot, the German purity law allowing only water, malt, and hops into the brew . My partner-in-crime picked up a bottle of the a fruity Hefeweizen and a Pilsner from the same brand to drink with dinner, unaware that I had braised with beer from the same brand.<br />
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidCBO_38UECAiLobSv6n7CNORz8HWO2iGSMNL30mWxOQcx8bd9v1fcT-X02k8dW_eyxU4pbBl0EjAuNhIn8XXOzO0iRdJ_PmUD6Im5jbzFnEojC4G1KDcWl6io3UPv_Wa8L4_OGYqAR3o/s1600/DSC06979.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidCBO_38UECAiLobSv6n7CNORz8HWO2iGSMNL30mWxOQcx8bd9v1fcT-X02k8dW_eyxU4pbBl0EjAuNhIn8XXOzO0iRdJ_PmUD6Im5jbzFnEojC4G1KDcWl6io3UPv_Wa8L4_OGYqAR3o/s200/DSC06979.JPG" width="150" /></span></a><br />
Paired with the brats is a chipotle beer mustard, graciously brought back from San Diego by a close friend. If you are in the San Diego area, I recommend checking out at least one brewery or brewpub. In particular, the Stone Brewing Company operates out of North County, and has a brewpub in both Escondido and Liberty Station. While you're there, pick up a jar of mustard for yourself. And one for me, in exchange for a meal and everlasting gratitude.<br />
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<h2>
</h2>
<h2>
<u><span style="font-family: Verdana, sans-serif; font-size: large;">Beer-Braised Bratwurst</span></u></h2>
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<u><span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span></u></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9U01-QfP1F8DyiRSURS-j_kRWpXDxUI3Zgu9jQN-58D_y3WkgStm_kBrTVl7hezTCQ44iAWMGE_aXp7CcmOR1QeYaxXfKZSDiFuDpYc6WdogWyy785AhllzT91Azr5t8lEBfkank8fY/s1600/DSC06987.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9U01-QfP1F8DyiRSURS-j_kRWpXDxUI3Zgu9jQN-58D_y3WkgStm_kBrTVl7hezTCQ44iAWMGE_aXp7CcmOR1QeYaxXfKZSDiFuDpYc6WdogWyy785AhllzT91Azr5t8lEBfkank8fY/s320/DSC06987.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beer-braised redemption</td></tr>
</tbody></table>
<h4>
<span style="font-weight: normal;"><i><span style="font-size: large;"><br /></span></i></span></h4>
<h4>
<span style="font-weight: normal;"><i><span style="font-size: large;">with Beer Mustard and Saurkraut</span></i></span></h4>
<div>
<br /></div>
<div>
1 tbsp olive oil</div>
<div>
8 Bratwurst sausages</div>
355ml beer<br />
8 sausage buns<br />
1 14 oz. jar Sauerkraut<br />
2 tbsp brown sugar<br />
Beer Mustard<br />
<br />
<div class="MsoNormal">
</div>
<ol>
<li>Preheat oven to 350 degrees F, or turn a slow cooker on to high.</li>
<li>Heat olive oil in a frying pan or skillet. Puncture sausages with a fork.</li>
<li>Add 4 of the sausages to the pan and
cook, turning occasionally, until browned on all sides, about 10 minutes total.
Remove to a plate and repeat with the remaining 4 bratwurst.</li>
<li>Transfer the bratwursts and any accumulated
juices to a Dutch oven or slow cooker. Pour in the beer.</li>
<li>Braise the
bratwursts, turning once, until they are completely cooked through, about 30
minutes.</li>
<li>While the brats are braising, add sauerkraut and brown sugar to a medium saucepan. Heat over medium-low temperature until sugar is dissolved and sauerkraut is heated through.</li>
<li>Place a bratwurst in each bun and serve with sauerkraut and
mustard.</li>
</ol>
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<div class="MsoNormal">
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<div class="MsoNormal">
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Vickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.com0tag:blogger.com,1999:blog-333427002176640010.post-10648718613798655202013-05-29T22:01:00.001-07:002013-05-29T22:01:35.169-07:00Beer RevolutionSincere apologies to my fellow lovers of beer and food - it's been a while. In the last two months, there's been an influx of new beer-centric restaurants and pubs, not to mention an increase in patio patrons.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9quTYJsF1KtDI-BQH-Dp0VXXQNi9PsNzlxlGzXmc5YsZNOw-sFTfCUOkpR7jYt2NtxyAznUCdCdSVOxypfVQPqwNM-MeErWp1gss9G7ovSPOAQgRHVIzmRQpYDbz_WkVQ3UUeYXBrPI/s1600/IMG_20130524_180107_393.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9quTYJsF1KtDI-BQH-Dp0VXXQNi9PsNzlxlGzXmc5YsZNOw-sFTfCUOkpR7jYt2NtxyAznUCdCdSVOxypfVQPqwNM-MeErWp1gss9G7ovSPOAQgRHVIzmRQpYDbz_WkVQ3UUeYXBrPI/s320/IMG_20130524_180107_393.jpg" style="cursor: move;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Viva la Revolution!</td></tr>
</tbody></table>
<a href="http://www.urbanspoon.com/r/131/1752159/restaurant/Oliver/Beer-Revolution-Edmonton"><img alt="Beer Revolution on Urbanspoon" src="http://www.urbanspoon.com/b/link/1752159/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a>
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Last week I met up with some friends at Beer Revolution: Craft Beer and Pizza. This is a new addition to the Brewster's company, though less than 100m away from the original brew-pub in Oliver Square.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizizblEEs2byI0V7yajsk9ezAAGDGFAVmjV-RHV1ykXitL71KhZMLXiPERK_Mac-nlIht9jFLn6tmO0Fd5Fp6vpA18WnFBQYwhUWuTWJ8H4cfp7fM0gLGp0d79YHiKCdkqSanZH26fUuE/s1600/IMG_20130524_180828_189.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizizblEEs2byI0V7yajsk9ezAAGDGFAVmjV-RHV1ykXitL71KhZMLXiPERK_Mac-nlIht9jFLn6tmO0Fd5Fp6vpA18WnFBQYwhUWuTWJ8H4cfp7fM0gLGp0d79YHiKCdkqSanZH26fUuE/s320/IMG_20130524_180828_189.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bavarian pretzels with sea salt, caraway spice,<br />
and grainy mustard aioli</td></tr>
</tbody></table>
The concept at Beer Revolution though, is quite different from the parent pub. Instead of going full brew-pub and brewing their own on-site, Beer Revolution offers a large portfolio of beers brewed not only by Brewsters, but by several local producers and renowned imported brews. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAO9Yjg43czCilGIqfZi5kwXgV2Bow72_BNuLClvNl2WFPx1FBiu2wcVj6aMIHfiFqzyENU1pSTqa960T12e6aa7yoGta8m-XQMmbP7y2KjE9HQgV4q_q338C4XyLpRhyJomm5dy2NiKM/s1600/IMG_20130524_181250_941.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAO9Yjg43czCilGIqfZi5kwXgV2Bow72_BNuLClvNl2WFPx1FBiu2wcVj6aMIHfiFqzyENU1pSTqa960T12e6aa7yoGta8m-XQMmbP7y2KjE9HQgV4q_q338C4XyLpRhyJomm5dy2NiKM/s320/IMG_20130524_181250_941.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Truffle fries with sea salt, black pepper<br />
and white truffle aioli</td></tr>
</tbody></table>
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<br />
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Beers are available in 16 oz. pints as well as 8oz. glasses for indecisive (or lightweight) folks like myself. Friday night is Cask night too, which means an original brew served from the cask in which it was conditioned. Last week's concoction was a smooth and citrusy Simcoe.<br />
<br />
Two of my table-mates had also hurried to order some of the 4 for 4 specials, offered only between 4 and 6pm. Four different varieties of beers, snacks, and wines are all priced at $4 a portion. The snacks include the salty Bavarian pretzels, upscale truffle fries, and a pizza special.<br />
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<br />
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The regular pizzas are each 10" x 10" and cleverly named. The "Everyday Normal Guy" is a straightforward salami, pepperoni and onion variety, while the Newton pushes boundaries with black mission figs and proscuitto. There's even a pizza named after the infamous competitive eater Furious Pete, with sweet onions and Italian sausage. And although Beer Revolution lives up to their "Pizza Bar" classification - their menu is more varied than the name suggests. I plan to come back to sample the "House cranked links" - a variety of sausages made with pork, lamb, and wild boar.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH8wTrh-u1vfGelqMwSTP6uTIcqzHFzDz9OzztUpKzpMDYLpQvRp3ITeSKD78Z4mWH8B4Uiho8LKbwnDbBUiyyW8nM1TQqPFv4yWdYbDnAbRHPhuR64hcGicTJKUqspH49L35ujTFWHlk/s1600/IMG_20130524_190210_451.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH8wTrh-u1vfGelqMwSTP6uTIcqzHFzDz9OzztUpKzpMDYLpQvRp3ITeSKD78Z4mWH8B4Uiho8LKbwnDbBUiyyW8nM1TQqPFv4yWdYbDnAbRHPhuR64hcGicTJKUqspH49L35ujTFWHlk/s320/IMG_20130524_190210_451.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The "Junior Boy" pizza, with prosciutto, grilled pineapple,<br />
roasted jalapenos, smoked cheddar, and maple syrup</td></tr>
</tbody></table>
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<br />
<br />
My favorite part of the Beer Revolution experience though, was the music. Beer Revolution is all rock n' roll, from Zeppelin to the Black Keys. No Minaj or Beiber to be heard. The pub also ecourages guests to tweet their requests to be added to the song rotation.<br />
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Beer Revolution is another place that's trying the "Tap Takeover" strategy, beginning on June 6th with Howe Sound out of Squamish B.C. Twelve of the brewery's best ales and lagers will invade the taps.<br />
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There are a few more beer destinations set to open this summer. Keep your eyes open for the Craft Beer Market downtown off Rice Howard Way, a Calgary chain making its way North this summer. The sign veiling the construction promises more than 100 beer on tap.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJ_AEN-_YW6EVAK2jhhLWEXDzlkKmxGZzhz3qsadA2KuIvDzOKeeunHRxkb0fxERO3Sh0iySy6KkEAoHH-5odYQFEZB6OBKQVOqx16z574BifNTu2dlrKIko7A8eUhnvMmiqJ4QlDra8/s1600/BeerFest8.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJ_AEN-_YW6EVAK2jhhLWEXDzlkKmxGZzhz3qsadA2KuIvDzOKeeunHRxkb0fxERO3Sh0iySy6KkEAoHH-5odYQFEZB6OBKQVOqx16z574BifNTu2dlrKIko7A8eUhnvMmiqJ4QlDra8/s200/BeerFest8.png" width="155" /></a></div>
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What's next in the world of craft beer? The Edmonton Craft Beer Festival on June 14th and 15th. I will be on a solemn mission to share my humble opinion of the event and crown my own personal favorite. See you there!Vickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.com0tag:blogger.com,1999:blog-333427002176640010.post-79180608015976635482013-04-04T17:21:00.000-07:002013-04-04T17:21:50.753-07:00The Cheese Stands Alone<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85f84EGwSAMruTjgxKcB4a0jj_1fLxXW_uQdwO1YlsGEA1RCZl7VLl4EhxD3BENkOV0LZe9-ENrKZOFJAFYD__QcVaeguxIn7Lbeo2D4Musr-wnDFmoy3SbI735voptVzCHjQUAJ-8oE/s1600/DSC06933.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg85f84EGwSAMruTjgxKcB4a0jj_1fLxXW_uQdwO1YlsGEA1RCZl7VLl4EhxD3BENkOV0LZe9-ENrKZOFJAFYD__QcVaeguxIn7Lbeo2D4Musr-wnDFmoy3SbI735voptVzCHjQUAJ-8oE/s320/DSC06933.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">As cheesy as an old school pick-up line</td></tr>
</tbody></table>
Beer goes extremely welll with cheese, be it macaroni, nachos, pizza, or any other carbohydrate-rich vessel for melty goodness. However, your beer should NEVER taste like cheese on it's own. Enter the last beer defect I will mention in a while.<br />
<div>
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<div>
5) A cheesy flavor in beer is caused by isovaleric acid. The presence of this chemical means something in the brewing process has messed up big time. The taste threshold is approximately 1ppm in beer, but there are variations in perception between individuals.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgEibSTjS3Fp2kmwEid366PrQY5CkXiPO4sdA0EoMmwmMhJvSQOjarWhE-0tgdVHLap3qUcphVOFq0qV1YQcLU4DJOaICnJXlAmSft7NavooCAj5wg6jt1EMVgrHrEBnZUU6Ue8P8rZc/s1600/Isovaleric_acid_structure.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgEibSTjS3Fp2kmwEid366PrQY5CkXiPO4sdA0EoMmwmMhJvSQOjarWhE-0tgdVHLap3qUcphVOFq0qV1YQcLU4DJOaICnJXlAmSft7NavooCAj5wg6jt1EMVgrHrEBnZUU6Ue8P8rZc/s320/Isovaleric_acid_structure.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Isovaleric Acid (3-methylbutanoic acid)</td></tr>
</tbody></table>
<br />
There are two major causes of this defect, the most common being improper storage of hops. An alpha acid with an isovaleryl group can become oxidized if the hops are old. The wild yeast <i>Brettanomyces</i> can also cause these cheesy aromas, and are responsible for other undesirable flavors.</div>
<div>
<br /></div>
<div>
<br />
<br />
One day my partner-in-crime devised a diabolical scheme. Indeed, a diabolically delicious scheme. He was determined to create the ultimate selection of gourmet grilled cheese sandwiches.</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8Q7b4JT0o5EUx1iYxyrk1mMdj-QGJAtgk8odGmQgIHv_-RWSLOBGt1d2vg_EPC3BVsP9YocNIQDBTJyKifM5jkIe_YEMbcQr7kaZdk2H7TFJCZB0oA6Vjgv1UDXkE5cHFiuxUaUmHFc/s1600/DSC06934.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8Q7b4JT0o5EUx1iYxyrk1mMdj-QGJAtgk8odGmQgIHv_-RWSLOBGt1d2vg_EPC3BVsP9YocNIQDBTJyKifM5jkIe_YEMbcQr7kaZdk2H7TFJCZB0oA6Vjgv1UDXkE5cHFiuxUaUmHFc/s320/DSC06934.JPG" width="320" /></a></div>
<div>
The menu was as follows:</div>
<div>
<br /></div>
<div>
<b>Steakhouse Grilled Cheese</b> - Steak, blue cheese, and horseradish. Blue and rare.</div>
<div>
<br /></div>
<div>
<b>Jalapeno Popper Grilled Cheese</b> - Cream cheese, cheddar, and jalapeno peppers. Just like what you get at the bar. Except better.</div>
<div>
<br /></div>
<div>
<b>Mac n' Grilled Cheese</b> - Boxed KD and bacon between two slices of bread.</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTdUcZ0GUSLo_CSgniKndvzjelG_7KnNq-C4zPC6Aw-48wpJTb9XTohVSYbOwLwuFDV-XlVxWsUB0GGMeNY8FuO7dhLnBUb3HEG79FoIvqExYYqQJ9Tt5Erbl27EncR_m3a3ppGxn1sE0/s1600/DSC06936.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTdUcZ0GUSLo_CSgniKndvzjelG_7KnNq-C4zPC6Aw-48wpJTb9XTohVSYbOwLwuFDV-XlVxWsUB0GGMeNY8FuO7dhLnBUb3HEG79FoIvqExYYqQJ9Tt5Erbl27EncR_m3a3ppGxn1sE0/s320/DSC06936.JPG" width="320" /></a><br />
<br />
<br />
<br />
<b>Sushi Grilled Cheese</b> - Smoked salmon, cream cheese, avocado and wasabi.</div>
<div>
<br /></div>
<div>
<b>Breakfast Grilled Cheese</b> - Bacon, cheddar, and a fried egg between two waffles.</div>
<div>
<br /></div>
<div>
Not surprisingly, the jalapeno-popper grilled cheese evolved to include bacon.</div>
<div>
<br /></div>
<div>
<br />
<br />
And for dessert...</div>
<div>
<br /></div>
<div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSbI1awp_9_jHXgs3hCTwGrNfjWQHdA7TOph1_qP06rmhOAInPMKoBHhtsDvx6ci5UIPb6vsoOVQugKbM497DDzNnkqoHMTW9GudVbkOb-SaUrsSZIZq7j6I2Sx1uTU_qMh-dql_mhD20/s1600/IMG_2192.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSbI1awp_9_jHXgs3hCTwGrNfjWQHdA7TOph1_qP06rmhOAInPMKoBHhtsDvx6ci5UIPb6vsoOVQugKbM497DDzNnkqoHMTW9GudVbkOb-SaUrsSZIZq7j6I2Sx1uTU_qMh-dql_mhD20/s320/IMG_2192.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not yo' mamma's grilled cheese.</td></tr>
</tbody></table>
Strawberry Angel Grilled Cheese - Strawberries and brie between two slices of angel food cake.</div>
<div>
<br /></div>
<div>
Black Forest Grilled Cheese - Cherry pie filling and chocolate cream cheese between two slices of chocolate cake.<br />
<br />
The worst thing about grilled cheese is that it's difficult to have several ready (and still hot) at the same time. This makes cooking for a large party difficult. However, the finished product is worth standing over a hot grill in a crowded kitchen for several hours. Why bother with Kraft singles when there are so many more possibilities.<br />
<br />
<h2>
<span style="font-size: large;">
Black Forest Grilled Cheese</span></h2>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgmYt_QNF1i2MstMsfOHhjbDkl9lpPZQbZtrDoHSWzL5GvBrcB8lRnNm9JyfxXchFywG_NYMX-DNGdCmmw8cUcZ0SjnkNYinFFZ5Jff1XVZuL7Dsb1cpKH-tBdp-khtzuTmdt-qTC6QM/s1600/IMG_2193.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJgmYt_QNF1i2MstMsfOHhjbDkl9lpPZQbZtrDoHSWzL5GvBrcB8lRnNm9JyfxXchFywG_NYMX-DNGdCmmw8cUcZ0SjnkNYinFFZ5Jff1XVZuL7Dsb1cpKH-tBdp-khtzuTmdt-qTC6QM/s400/IMG_2193.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Equally delicious with peanut butter and banana</td></tr>
</tbody></table>
For the cake:<br />
1 1/2 cups all purpose flour<br />
3/4 cup sugar<br />
1/3 cup cocoa powder<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 cup stout beer (room temperature)<br />
1/3 cup oil or melted butter (unsalted)<br />
1 tbsp vanilla extract<br />
1 tbsp vinegar<br />
<br />
For the sandwich:<br />
1 (250g) package chocolate cream cheese (Philadelphia)<br />
1 can cherry pie filling<br />
Butter or margarine for grilling<br />
<br />
<br />
<div class="MsoNormal">
To Make Cake:</div>
<div class="MsoNormal">
</div>
<ol>
<li>Preheat oven to 350°F.
Line a loaf pan with parchment paper.</li>
<li>Sift dry ingredients (flour, sugar, cocoa, baking soda)
together in large bowl.</li>
<li>Make three depressions in the mound of dry ingredients.</li>
<li>Pour oil or melted butter in one depression, vanilla
in another, and cider vinegar in the third.</li>
<li>Pour stout all over ingredients and stir until
blended.</li>
<li>Pour batter into lined pan and bake until a tester stick or
toothpick inserted in the center comes out clean, about 20 minutes.</li>
<li>Allow to cool 5 minutes before removing cake from pan by
carefully lifting the parchment.</li>
<li>Allow to cool for an additional 15 minutes. Transfer to fridge and cool, uncovered for several hours or overnight. It will be easier to add fillings if the cake is slightly dry.</li>
<li>Cut loaf into approximately 12 slices.</li>
</ol>
Assembling the Sandwich:<br />
<ol>
<li>Spread one slice of chocolate loaf with the cream cheese.</li>
<li>Top cream cheese with a scoop of cherry pie filling and another piece of chocolate loaf.</li>
<li>Spread a thin layer of margarine on each side of the sandwich and gently place on in a heated frying pan or panini grill.</li>
<li>Grill until loaf is slightly crispy and cheese has begun to soften.</li>
<li>Cut in half and serve.</li>
</ol>
</div>
Vickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.com0tag:blogger.com,1999:blog-333427002176640010.post-56355633826699357562013-03-20T20:17:00.001-07:002013-03-20T20:23:07.600-07:00Easy as Pi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIn937JlVB-e0DEltH3QyLHEy8UcWCxq8XUGA30ZiAMj7kX5ufZpE92l2f-lenYgV3-UnD1TBJOr0l4GJ0w2B08F7QWaW4HtEr8d2WBBMA0xTjB6S1i5kuz_iKlSHtvlXDTvMzTK5bn1M/s1600/apples.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIn937JlVB-e0DEltH3QyLHEy8UcWCxq8XUGA30ZiAMj7kX5ufZpE92l2f-lenYgV3-UnD1TBJOr0l4GJ0w2B08F7QWaW4HtEr8d2WBBMA0xTjB6S1i5kuz_iKlSHtvlXDTvMzTK5bn1M/s1600/apples.jpg" /></a></div>
<div class="MsoNormal">
Green apple is a flavor you might taste in beer, but is not
typically desirable. The compound that
causes green apple flavor in beer is acetaldehyde, a precursor to ethanol
formed during fermentation. This same
chemical also gives yogurt that “tangy” taste, and is added to soft drinks and
candies. If you like the green Jolly
Ranchers, you have acetaldehyde to thank for your candy’s flavor.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Almost all beers contain trace amounts of acetaldehyde,
between 1 – 4 mg/L. However, higher
concentrations (5-15 mg/L) can be unpleasant.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DTPILvTHrgyZ-XqTb62iM42AfnatK6LiZ0yXwSIAuQc3UlFyUirmT8t51G0VQQB5OYxOn51NA2ndOfUVjkWl02gkuXN-9t5so6AYRa6fvLmp92lbEy5L6rtAUlhDJXz13n2zjnsOIIA/s1600/Acetaldehyde-2D-flat.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DTPILvTHrgyZ-XqTb62iM42AfnatK6LiZ0yXwSIAuQc3UlFyUirmT8t51G0VQQB5OYxOn51NA2ndOfUVjkWl02gkuXN-9t5so6AYRa6fvLmp92lbEy5L6rtAUlhDJXz13n2zjnsOIIA/s200/Acetaldehyde-2D-flat.png" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Acetaldehyde</td></tr>
</tbody></table>
</div>
<div class="MsoNormal">
High concentrations of acetaldehyde form in beer when the
yeast aren’t given enough time to convert it into alcohol after
fermentation. This often happens when
the beer is racked too early, and the beer is said to be too “green”. Proper conditioning of the beer and a longer
aging period gives the yeast time to metabolize the compound and convert it
into ethanol or acetate.</div>
<o:p></o:p><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwC58jVEqu_2dBCpMJax7DoknXTFB-NVHrob3EMUoJg9k6WKGihKzmJl8o6J8CU46JeDXtXFXiiR_1VXKU8RD-OfFLiUlqGTg_JCMUi_X991TmPyuxp0DwqxtoS_eUO-9UE2Fu_zkyEUc/s1600/Visuel_FMRPomme1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwC58jVEqu_2dBCpMJax7DoknXTFB-NVHrob3EMUoJg9k6WKGihKzmJl8o6J8CU46JeDXtXFXiiR_1VXKU8RD-OfFLiUlqGTg_JCMUi_X991TmPyuxp0DwqxtoS_eUO-9UE2Fu_zkyEUc/s320/Visuel_FMRPomme1.jpg" width="296" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal">
Éphémère, verb: Existing only for a short time.</div>
<div class="MsoNormal">
Appropriately named.</div>
</td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<o:p>However, one brewery has used acetaldehyde to their advantage. Unibroue from Quebec has devised a brew called </o:p>Éphémère, a refreshing light-bodied wheat ale with notes of green apple. It's not overly sweet for a fruit beer, and yet the tartness is not overpowering.</div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
Last week I celebrated my favorite March holiday. No, it wasn’t St. Patrick’s day. Although I welcome any excuse to drink beer, my
family is from the another British isle.
I’ll save my pint for Robbie Burns day, and celebrate my ¼ Scottish
heritage instead.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I’m talking about pi day.
Without this noble number, it would be impossible to measure the
circumference of a cask. Or the area of
a keg. Or the volume of beer in a glass
bottle. Or the quantity of pie I have
yet to eat.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I have included a recipe for a dessert pie I made a while ago
as well. Try to wrap your head around
this: an apple pie INSIDE an apple.
Pie-ception. Next time, I might
poach them in Éphémère or a sweet and spicy ginger beer, for another layer of
flavor.<br />
<br /></div>
<div class="MsoNormal">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvBCjejN2SR2BaJgKbGEcxnj3b5Fr0lO362WCz3HrpRzSbSz9DB9_Blb7-6Xb3nU3cWQqKnteRXVGhzJT4D0FWkGbhg8oFH5SXRnSKdqz1cFN3_XkWo6s0-8W6uvUCVo9gRF1oIJJWy8/s1600/DSC06927.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvBCjejN2SR2BaJgKbGEcxnj3b5Fr0lO362WCz3HrpRzSbSz9DB9_Blb7-6Xb3nU3cWQqKnteRXVGhzJT4D0FWkGbhg8oFH5SXRnSKdqz1cFN3_XkWo6s0-8W6uvUCVo9gRF1oIJJWy8/s400/DSC06927.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken, taters, gravy, bacon, and biscuits.<br />
Comfort food doesn't get any comfier.</td></tr>
</tbody></table>
<h2>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Chicken Pot Pie</span></h2>
<h3 style="text-align: center;">
<span style="font-size: small; font-weight: normal;"><i></i></span><br /><span style="font-size: small; font-weight: normal;"><i></i></span></h3>
<h3 style="text-align: center;">
<span style="font-size: small; font-weight: normal;"><i>with Bacon Cheddar Beer Biscuit Crust</i></span></h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 cups chicken, chopped</div>
<div class="MsoNormal">
1 tbsp canola or olive oil</div>
<div class="MsoNormal">
1 onion, diced</div>
<div class="MsoNormal">
2 garlic cloves, minced</div>
<div class="MsoNormal">
1 medium sweet potato, roasted and diced</div>
<div class="MsoNormal">
1/2 cup corn kernels, frozen or canned</div>
<div class="MsoNormal">
½ red pepper, diced</div>
<div class="MsoNormal">
2 tbsp butter</div>
<div class="MsoNormal">
4 Tablespoons flour</div>
<div class="MsoNormal">
1 ½ cup chicken stock</div>
<div class="MsoNormal">
½ cup 2% milk</div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUXSp5l4LQB7YVd4CvSxeP0C0g9qnXQDZjZy0dYpRBGoVkJj2frt6FPRukrrL3Qqrpmoo29Nv0XyFpaCmLR2swl_crsOaH1Sg6QU3drTpapoCspDR3Kp8TqMLVS2vyFhoBOwVIGXtszA/s1600/DSC06926.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUXSp5l4LQB7YVd4CvSxeP0C0g9qnXQDZjZy0dYpRBGoVkJj2frt6FPRukrrL3Qqrpmoo29Nv0XyFpaCmLR2swl_crsOaH1Sg6QU3drTpapoCspDR3Kp8TqMLVS2vyFhoBOwVIGXtszA/s320/DSC06926.JPG" width="320" /></a>1 tsp dried rosemary</div>
<div class="MsoNormal">
½ tsp thyme</div>
<div class="MsoNormal">
Salt and pepper, to taste</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 cup flour</div>
<div class="MsoNormal">
1 teaspoon baking powder</div>
<div class="MsoNormal">
1/4 teaspoon salt</div>
<div class="MsoNormal">
1/4 cup butter, cut into tablespoons</div>
<div class="MsoNormal">
1/2 cup cheddar cheese, shredded</div>
<div class="MsoNormal">
6 strips bacon, cooked crispy</div>
<div class="MsoNormal">
½ cup beer</div>
<div class="MsoNormal">
1 tbsp milk</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 425F degrees. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For Biscuits:</div>
<div class="MsoNormal">
</div>
<ol>
<li>In a large bowl, sift flour, baking powder, and salt.</li>
<li>Add the ¼ cup butter in pieces. Cut with a pastry cutter until the mixture is
crumbly.</li>
<li>Add the cheese, bacon, beer, and milk, stirring until
everything is moistened.</li>
<li>On a lightly floured surface, knead the dough until a rough
dough is formed.</li>
<li>Roll out the dough to 3/4-inch thickness. Using a 2 1/2-inch
round cookie cutter or glass, cut out about 12 biscuits.</li>
</ol>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For Pot Pie:</div>
<div class="MsoNormal">
</div>
<ol>
<li>Heat oil in a medium frying pan. Add the onions and garlic
to pan with a pinch of salt, and sauté until translucent (about 5 minutes). Set aside.</li>
<li>Melt butter over medium heat in a saucepan. Add flour and whisk to form a roux.</li>
<li>Slowly whisk in the chicken stock and milk to the roux.
Bring to a boil.</li>
<li>Once the stock is boiling, reduce heat and simmer for 2
minutes.</li>
<li>Combine chicken, onion mixture, sweet potato, and corn in a
large casserole. Pour stock and milk
gravy over all ingredients and toss to coat.</li>
<li>Arrange the biscuits to cover the surface of the pot pie. If
you have extra biscuits, they can be baked separately on a baking sheet.</li>
<li>Bake for 25-30 minutes, until the biscuits are golden brown
and chicken filling is bubbly.</li>
</ol>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="FR">Serves: 6-8<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDnpbnistMtHUZhi8QWKgKqDDNfT9j56hiMoUmkgNFtOJ6_ctsoxK__2Fa3s4aYcrl7HK_HqS60lBzYNGVA4J_8Elzk8jbNlA26I-fJ9v2B1n74In6GwZZF9F03KbgXipgSYm9EQzF1aM/s1600/DSC06495.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDnpbnistMtHUZhi8QWKgKqDDNfT9j56hiMoUmkgNFtOJ6_ctsoxK__2Fa3s4aYcrl7HK_HqS60lBzYNGVA4J_8Elzk8jbNlA26I-fJ9v2B1n74In6GwZZF9F03KbgXipgSYm9EQzF1aM/s400/DSC06495.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot from the oven and melting my honey heart.<br />
And hopefully my honey's heart.</td></tr>
</tbody></table>
<h2>
<span lang="FR"><span style="font-size: large;">Apple Pie-ception</span></span></h2>
<div class="MsoNormal">
<i></i><br /><i></i>
<i>An apple pie...inside an apple. </i></div>
<h3>
<span style="font-size: small;"><span lang="FR" style="font-weight: normal;"><i>Mind blown.</i></span></span></h3>
<div>
<span style="font-size: small;"><span lang="FR" style="font-weight: normal;"><i></i></span></span><br /><span style="font-size: small;"><span lang="FR" style="font-weight: normal;"><i></i></span></span></div>
<div class="MsoNormal">
5 granny smith
apples</div>
<div class="MsoNormal">
1 tsp ground cinnamon</div>
<div class="MsoNormal">
1/4 c brown sugar</div>
<div class="MsoNormal">
½ package refrigerated pie dough</div>
<div class="MsoNormal">
OR Pilsbury Crescents</div>
<div class="MsoNormal">
OR use ½ recipe of your own home-made pie dough</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<ol>
<li>Preheat oven to 350°F.</li>
<li>Cut off the top of 4 apples off and dice edible portion of
caps. Also slice a small piece off the
bottom so the apples will stand on their own.</li>
<li>Remove the inside of each apple with a spoon or melon-baller
very carefully, salvaging as much as you can for the filling.</li>
<li>If you can’t save enough of the apple interior, peel and
dice the fifth apple for the filling.</li>
<li>Toss diced apples with sugar and cinnamon in a bowl.</li>
<li>Gently fill the apples with the diced and spiced apple
filling.</li>
<li>Roll out pie crust and slice into ¼ inch strips. Cover the
top of the apple in a lattice pattern with pie crust strips.</li>
<li>Place apples in an 8×8 pan. Add just enough water to the
cover the bottom of the pan.</li>
<li>Cover with foil and bake for 20-25 minutes.</li>
<li>Remove foil and bake for an additional 20 minutes or until
crust is golden brown.</li>
</ol>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: xx-small;">Mash Sparge Boil.
Home Brew Off Flavors: Acetaldelhyde. July 6<sup>th</sup>, 2011. <a href="http://www.mashspargeboil.com/home-brew-off-flavours-acetaldehyde/">http://www.mashspargeboil.com/home-brew-off-flavours-acetaldehyde/</a>
</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: xx-small;">The Brewing Technology Blog. An A – Z of beer flavour –
Acetaldehyde. Sep 17<sup>th</sup>, 2010.
<a href="http://blog.cara-online.com/2010/09/acetaldehyde-in-beer/">http://blog.cara-online.com/2010/09/acetaldehyde-in-beer/</a></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: xx-small;">Chicken Pot Pie recipe adapted from Chocolate Moosey <a href="http://www.chocolatemoosey.com/2013/01/20/chicken-pot-pie-topped-with-bacon-cheddar-biscuits-for-retro-sundaysupper/">http://www.chocolatemoosey.com/2013/01/20/chicken-pot-pie-topped-with-bacon-cheddar-biscuits-for-retro-sundaysupper/</a></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: xx-small;">Apple Pie recipe adapted from Just a Pinch <a href="http://www.justapinch.com/recipes/dessert/pie/apple-pie-baked-in-the-apple.html">http://www.justapinch.com/recipes/dessert/pie/apple-pie-baked-in-the-apple.html</a></span></div>
Vickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.com0tag:blogger.com,1999:blog-333427002176640010.post-72926776466012292052013-03-16T22:47:00.001-07:002013-03-16T22:51:33.864-07:00Sugar Bowl<br />
<div class="MsoNormal">
<i>Breakfast. Lunch. Dinner. Awesome</i>. Sugar Bowl’s slogan doesn't mince words.<br />
<br /></div>
<div class="MsoNormal">
<a href="http://www.urbanspoon.com/r/131/903286/restaurant/University-Old-Strathcona/Sugarbowl-Edmonton"><img alt="Sugarbowl on Urbanspoon" src="http://www.urbanspoon.com/b/link/903286/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a>
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12XA381vCaM699SiG0_1fAIoQ6ZTh_yCSGQ_07eW9UQcLv-U4DktnfSCvzScYFwlQXKij7CNwfJ_Mcr0mwdCwJH9z9dkLq0njctlywZRsIHY4GqmnmqEo62ntI4ynvQsp_ZC_D7ou5wo/s1600/DSC06920.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12XA381vCaM699SiG0_1fAIoQ6ZTh_yCSGQ_07eW9UQcLv-U4DktnfSCvzScYFwlQXKij7CNwfJ_Mcr0mwdCwJH9z9dkLq0njctlywZRsIHY4GqmnmqEo62ntI4ynvQsp_ZC_D7ou5wo/s320/DSC06920.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Daily and weekly specials on the board.</td></tr>
</tbody></table>
<div class="MsoNormal">
<br />
Last week I was granted two great excuses to visit this
place. Once for a reunion with some
friends I met while studying abroad, and later in the week for a friend’s
birthday. Though I live very close, my
bank account (and no doubt my liver) are grateful for the infrequency of my
visits. Not only does Sugarbowl have
what is perhaps the best beer list in town, but the food is equally reputable. The menu is short, but rife with unique
dishes you would never come across elsewhere.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
The Sugar Bowl is always filled to the brim with an eclectic
mix of students, professors, and other colourful Strathcona County folk. Be warned – you <u>will</u> wait in line for
a table. No matter what time you visit. I have usually been met with friendly service,
though entrees take their time in arriving during a dinner rush. One could argue it as an excuse to have
another beer.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0F7jQI_iDsqXFBUUwaHvLeRqFjCmrtdkfYSEs6asSiiniXfAu8iRHiTX4kIrC_oGXtF_IDOzH7P0ktxVTIAOF5hlT-AWmU_k8CdrM82x8aa1YtyOvz9DoMWtwlJdj-1baeMsqdu0kSYc/s1600/DSC06922.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0F7jQI_iDsqXFBUUwaHvLeRqFjCmrtdkfYSEs6asSiiniXfAu8iRHiTX4kIrC_oGXtF_IDOzH7P0ktxVTIAOF5hlT-AWmU_k8CdrM82x8aa1YtyOvz9DoMWtwlJdj-1baeMsqdu0kSYc/s320/DSC06922.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The perfect sweet and spicy shareable.</td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I used to be fond of the cheese plate as an appetizer. Sometimes all I want with my beer is a cheese
to pair it with. However, I found during
my recent visit that the variety of cheeses had decreased, as did the portion
size. The smoked cheddar I received the
first time was sorely missed.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cheese aside, the best beer snack that Sugarbowl offers is
definitely the Smoked Paprika Popcorn.
Served with a wedge of lime, this shareable is the perfect combination
of sweet, salty, and spicy with that addictive crunch you crave.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Though I usually make an effort to try different things on
the menu, I find myself coming back to two particular meals: </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Chicken and Waffles was the first item I ordered off the
menu many years ago. At one time, the
fried chicken was served in little pieces, though it is now offered thinner and
wider cutlets. I prefer the newer
serving style, as I can more easily distribute the chicken amongst the entirety
of the waffle. Though I have ordered
this dish for both brunch and dinner, I tend to prefer it for the latter
because of its sugary, buttery, richness.
I simply must save room in the morning for part of a cinnamon bun –
they’re usually sold out by eleven.</div>
<div class="MsoNormal">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlxqwAlfe3MUsjrXXQjiy24W944Bi-SyWJirfyjt6jbMp4IVcOzqobXNUlhkMJGwUYRHwvhJEsilIyAeqiWw180hGXVaYHYAXlbyc099iF9WrlwnXBhNg2UScemVDlLg1k4vK2KzxcA6g/s1600/DSC06915.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlxqwAlfe3MUsjrXXQjiy24W944Bi-SyWJirfyjt6jbMp4IVcOzqobXNUlhkMJGwUYRHwvhJEsilIyAeqiWw180hGXVaYHYAXlbyc099iF9WrlwnXBhNg2UScemVDlLg1k4vK2KzxcA6g/s320/DSC06915.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So many beers...so little time!</td></tr>
</tbody></table>
<div class="MsoNormal">
My other favorite is the Lamb Burger, served on a Kaiser
with a generous dollop of goat cheese.
One bite into the patty releases a , followed by a hit of acid from the
pickle and the tangy goat cheese. The
Guinness mustard ties it all together.
It’s a satisfying treat, and was even voted one of the top 25 things to
eat in Edmonton in 2011 for Avenue Magazine.
See below for the recipe revealed.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
The wine is fine, and cocktails are classic, but beer is the
thing to drink here. There are X premium
drafts and Y rotating taps, with an enticing discount during happy hour from
3-8pm. Choose from more than 50
different pilsners, wheat beers, stouts, and ales. There’s even a “Hipster”
section, where you can order yourself a can of Pabst Blue Ribbon. If that’s how you roll.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Sugar Bowl is also known to host many Cask Nights for Alley
Kat. An unfiltered beer is matured in
the cask from which it is served, and often undergoes secondary fermentation
with additional hops or flavor agents.
The result is a less carbonated, yet incredibly flavorful brew.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Change can be a good thing, in moderation. Though the cheese plate could use more
generous portions, most of the menu adjustments have the intention of improving
the overall experience. While the beer
list remains, my allegiance to the Sugarbowl will persevere.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
CBC Edmonton has somehow gotten a hold of the recipes for
two of my favorite items on Sugarbowl’s menu.
Now you can make their lamb burger at home, as well as the best cinnamon
buns in town. I know I could never do
them justice.</div>
<div class="MsoNormal">
<br /></div>
<h2>
<span style="font-size: large;">
Sugar Bowl Cinnamon Buns</span></h2>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDUx6E8Wfj-LJaZjgH-7_kzp_9uzNUCFV6dhZ_T3o7BKTwESR2mTy2RGBpAiw9KnTtnJ_Fer_nIaAU_-AOou0z_UrnWHlL0WHkGTmpNaUtATUTPxzb5Ig2QibuwGfCkE0suj2Lgn7DsrY/s1600/recipe-revealed_sugarbowl_cinnamon-buns.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDUx6E8Wfj-LJaZjgH-7_kzp_9uzNUCFV6dhZ_T3o7BKTwESR2mTy2RGBpAiw9KnTtnJ_Fer_nIaAU_-AOou0z_UrnWHlL0WHkGTmpNaUtATUTPxzb5Ig2QibuwGfCkE0suj2Lgn7DsrY/s400/recipe-revealed_sugarbowl_cinnamon-buns.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Get 'em before they're gone!</td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
12 cups flour</div>
<div class="MsoNormal">
1 Tbsp salt</div>
<div class="MsoNormal">
1 Tbsp sugar</div>
<div class="MsoNormal">
2 Tbsp instant yeast</div>
<div class="MsoNormal">
3/4 cups brown sugar</div>
<div class="MsoNormal">
1 cup cinnamon</div>
<div class="MsoNormal">
1/2 cup melted butter</div>
<div class="MsoNormal">
(more for inside buns)</div>
<div class="MsoNormal">
3 eggs</div>
<div class="MsoNormal">
4 cups tap water</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Topping (optional):</div>
<div class="MsoNormal">
Melted butter</div>
<div class="MsoNormal">
Brown sugar and cinnamon to taste</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions:</div>
<div class="MsoNormal">
</div>
<ol>
<li>In a small bowl dissolve 1 tablespoon sugar with the yeast
in a bit of water. Let it stand until bubbles, about 10-15 minutes.</li>
<li>In a large bowl combine the yeast mixture with the eggs,
flour, melted butter, water and salt. Mix well, using a mixer or spoon until
dough forms.</li>
<li>Turn dough onto a lightly floured, flat surface. Roll out
into a rectangle. The size really depends on how large or small you want to
make the buns.</li>
<li>Brush the flattened dough with melted butter and sprinkle
with brown sugar and cinnamon.</li>
<li>Starting at the long side, tightly roll up the dough and
brush with a bit of melted butter. You can sprinkle the buns with brown sugar
if you like, or omit this if you want it less sweet. You can also sprinkle
extra cinnamon on top if you want.</li>
<li>With a serrated knife cut the dough into 12 pieces.Place the
buns, cut side down, in greased rectangular baking pan.</li>
<li>Cover and let rise for one hour or until it doubles in
volume. Keep in a warm place (like above your stove) to help with rising.</li>
<li>Pre-heat oven to 375F degrees and bake for 25 to 35 minutes,
or until golden brown. Enjoy!</li>
</ol>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><b>Sugar Bowl Lamb Burger</b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
1 kg Ground lamb</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqDHMVHdqUkyeRQGnv5kpInusgqG1gz2esZ7h2Dt-op5l8kYwvCcWPDvYqViLOx4mKqtG7mrqEgKT9gXgtPRuriUTfPouXNmWQcMq8DfZoiqNZcpLgEP22hBM_BBDR1aaT8rk_Njh2eF0/s1600/recipe-revealed_sugarbowl_hamburger.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqDHMVHdqUkyeRQGnv5kpInusgqG1gz2esZ7h2Dt-op5l8kYwvCcWPDvYqViLOx4mKqtG7mrqEgKT9gXgtPRuriUTfPouXNmWQcMq8DfZoiqNZcpLgEP22hBM_BBDR1aaT8rk_Njh2eF0/s400/recipe-revealed_sugarbowl_hamburger.jpg" width="400" /></a></div>
<div class="MsoNormal">
2 tbsp Rosemary,
fresh, chopped finely</div>
<div class="MsoNormal">
2 tbsp Thyme, fresh,
chopped finely</div>
<div class="MsoNormal">
2 tbsp Garlic,
minced</div>
<div class="MsoNormal">
1 lemon, zested</div>
<div class="MsoNormal">
2 tbsp coriander (powder)</div>
<div class="MsoNormal">
1/2 cup bread crumbs</div>
<div class="MsoNormal">
Pinch of salt and pepper</div>
<div class="MsoNormal">
Brioche buns</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Toppings:</div>
<div class="MsoNormal">
Tomato slices</div>
<div class="MsoNormal">
Pickles slices</div>
<div class="MsoNormal">
Organic spring mix or lettuce</div>
<div class="MsoNormal">
Garlic mayo</div>
<div class="MsoNormal">
Guinness mustard (see below)</div>
<div class="MsoNormal">
Goat's cheese</div>
<div class="MsoNormal">
Caramelized onions</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Instructions:</div>
<div class="MsoNormal">
</div>
<ol>
<li>Place all ingredients in a large bowl and gently mix until
everything comes together.</li>
<li>Form into thick patties/burgers. Heat your griddle pan or
barbecue until it is hot and grill the burgers 3 minutes on each side.</li>
<li>Just before removing from grill, top the burger with a slice
of goat's cheese and carmelized onions.</li>
<li>Spread one side of the brioche bun with mustard (at sugar
bowl we use a homemade mustard made with Guinness beer), and spread the other
side of the bun with garlic mayonnaise.</li>
<li>Layer the burger on the bun with pickle slices, tomato
slices and a few leaves of organic spring mix. Enjoy!!!</li>
</ol>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbAwtXx3la6Z04QVJEN2omFM2QGYvIpAgvIuaghgjc2NldzCxgJirF7iU8HYTh1kWQYB4TloMOXXnnDwKq6hXBDdo_kKZS78clKJ778wRGEOV9hlpdNnIc-yud2oDYYSkLGTomEmQNqiM/s1600/626-117_mustard_300.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbAwtXx3la6Z04QVJEN2omFM2QGYvIpAgvIuaghgjc2NldzCxgJirF7iU8HYTh1kWQYB4TloMOXXnnDwKq6hXBDdo_kKZS78clKJ778wRGEOV9hlpdNnIc-yud2oDYYSkLGTomEmQNqiM/s1600/626-117_mustard_300.jpg" /></a></div>
<h2>
<span style="font-size: large;">
Guinness Mustard</span></h2>
<br />
<div class="MsoNormal">
1 12-oz. bottle
Guinness Extra Stout</div>
<div class="MsoNormal">
1 1⁄2 cups brown mustard seeds (10 oz.)</div>
<div class="MsoNormal">
1 cup red wine vinegar</div>
<div class="MsoNormal">
1 tbsp. kosher salt</div>
<div class="MsoNormal">
1 tsp. freshly ground black pepper</div>
<div class="MsoNormal">
1⁄4 tsp. ground cinnamon</div>
<div class="MsoNormal">
1⁄4 tsp. ground cloves</div>
<div class="MsoNormal">
1⁄4 tsp. ground nutmeg</div>
<div class="MsoNormal">
1⁄4 tsp. ground allspice</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
</div>
<ol>
<li>Combine ingredients in a mixing bowl.</li>
<li>Cover with
plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds
soften and the flavors meld.</li>
<li>Transfer the mixture to the bowl of a food processor and
process, stopping occasionally to scrape down the sides of the bowl with a
rubber spatula, until the seeds are coarsely ground and the mixture thickens,
about 3 minutes. Transfer to a jar and cover.</li>
<li>Refrigerate overnight and use immediately or refrigerate for
up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)</li>
</ol>
<br />
<div class="MsoNormal">
<o:p> </o:p>Makes 3 ½ cups</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: xx-small;"><span lang="FR">Sugar Bowl Edmonton www.thesugarbowl.org </span></span></div>
<div class="MsoNormal">
<span style="font-size: xx-small;"><span lang="FR"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-size: xx-small;"><span lang="FR">Saveur </span><span lang="FR"><a href="http://www.saveur.com/article/Recipes/Spicy-Guinness-Mustard">http://www.saveur.com/article/Recipes/Spicy-Guinness-Mustard</a></span><span lang="FR"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: xx-small;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: xx-small;">CBC Edmonton <a href="http://www.cbc.ca/edmontonam/columnists/restaurantrecipes/2011/09/12/recipes-revealed---sugar-bowl-cinnamon-buns/">http://www.cbc.ca/edmontonam/columnists/restaurantrecipes/2011/09/12/recipes-revealed---sugar-bowl-cinnamon-buns/</a></span></div>
Vickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.com0tag:blogger.com,1999:blog-333427002176640010.post-77261879742964240212013-02-19T09:28:00.001-08:002013-02-19T09:28:05.674-08:00Wild Rose Brewery<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjBmNSUg6pzvwex_L_iyJYDmU-6gMHVCpm-F5r7TaYHQGjz9emjHpNGdACKXCFUZatDgEOKnXDUxV0kXl9iNjhY4uLLtgY55l2GTdcAI2_0l2OAxjmwk5-jFM3iautjfCU7z5OHecRGas/s1600/IMG_2177.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjBmNSUg6pzvwex_L_iyJYDmU-6gMHVCpm-F5r7TaYHQGjz9emjHpNGdACKXCFUZatDgEOKnXDUxV0kXl9iNjhY4uLLtgY55l2GTdcAI2_0l2OAxjmwk5-jFM3iautjfCU7z5OHecRGas/s200/IMG_2177.JPG" width="150" /></a>I've been posting on an approximate bi-weekly schedule. Or whenever I do something beer-related. I still have a few more of the most common beer defects to share. I will also relate my adventures at the Wild Rose Brewery from a recednt trip to Calgary.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWu1hEsvBPDwE58Y7FKls614ESCo7m27NU8qvwrjEldU1bEeToSodGCyXOVPegyjU0eIt8yGjGYkHWVwOaTeL2ICZ-B73K0C5JT8cU8mh2A3i09uJ7OaIQnpLcC2xbbwOufY5bY98Oa8/s1600/220px-2-Chlorphenol.svg.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWu1hEsvBPDwE58Y7FKls614ESCo7m27NU8qvwrjEldU1bEeToSodGCyXOVPegyjU0eIt8yGjGYkHWVwOaTeL2ICZ-B73K0C5JT8cU8mh2A3i09uJ7OaIQnpLcC2xbbwOufY5bY98Oa8/s200/220px-2-Chlorphenol.svg.png" width="182" /></a></div>
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3. Did you just skin your knee? Or is your beer spoiled by chlorophenols? These compounds contain a benzene ring bound
to a phenol molecule, and possess an aroma that may remind you of disinfectant,
or “that Band-Aid smell”. Chlorophenols are
formed by yeasts when chlorine and chloramine are present in the water. Most water is treated with chlorine or
chloramine to kill harmful bacteria.
It’s really easy to dechlorinate your water though, with Campden tablets
(sodium metabisulphite) or using an activated carbon filter.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiOmLSls3ow-5kwmjIIEIdJ_wH_lD3taT2Epe8pp3DbCiixptVDv0LQ9KZr9IUsuKr6yrV5go3NOD_9mnaAMn-XiOzG6u51ju267by-dgZkctOaBltuSBNBe5qiD1_uoFIIvelZ6w8Ckk/s1600/diacetyl-23butanedione.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="137" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiOmLSls3ow-5kwmjIIEIdJ_wH_lD3taT2Epe8pp3DbCiixptVDv0LQ9KZr9IUsuKr6yrV5go3NOD_9mnaAMn-XiOzG6u51ju267by-dgZkctOaBltuSBNBe5qiD1_uoFIIvelZ6w8Ckk/s200/diacetyl-23butanedione.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2,3-Butanedione<br />
Pronounced "Die-ass-a-till"</td></tr>
</tbody></table>
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4. Diacetyl is the chemical responsible for a buttery flavor
in some of your favorite foods. Sour
cream, sourdough bread, and many cheeses are fermented foods that would be
substantially less delicious without diacetyl.
This flavor can be pleasant at low levels in some oak-aged beers, but
will make your beer will taste like movie popcorn at high concentrations. This defect is usually caused by an infection
with Lactobacillus spp. or Pediococcus spp.; however, diacetyl is a natural
by-product of yeast fermentation. To
remove it, brewers do a “diacetyl rest”, and leave the beer in fermenter for
two or three days, allowing the yeast to re-absorb any remaining diacetyl.</div>
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<a href="http://www.urbanspoon.com/r/15/1426935/restaurant/Currie-Barracks/Wild-Rose-Brewery-Calgary"><img alt="Wild Rose Brewery on Urbanspoon" src="http://www.urbanspoon.com/b/link/1426935/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GNJg1bTVna8W5ACnulETnR0wtXq1S03EQBwk6N-mjibzvyVkmpvAzKT0zUD352NUmLNy7zu0pK5L-iVhAp02Yp-DaXE_VKhwzYbk1satpqWhO3Ux2e0-KN4A5tnBP2NbucH29_wBlJA/s1600/IMG_2184.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GNJg1bTVna8W5ACnulETnR0wtXq1S03EQBwk6N-mjibzvyVkmpvAzKT0zUD352NUmLNy7zu0pK5L-iVhAp02Yp-DaXE_VKhwzYbk1satpqWhO3Ux2e0-KN4A5tnBP2NbucH29_wBlJA/s320/IMG_2184.JPG" width="240" /></a><br />
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You won’t find either of these problems with Wild Rose
beer. On a recent trip to Calgary I had
the good fortune to go for lunch with my partner in crime and a new friend. The three of us are all avid beer
enthusiasts, and were looking for an appropriate location to catch up. We couldn’t have chosen a better place.</div>
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Wild Rose was established in the fall of 1996 in Calgary's
Foothills Industrial Park, and began bottling their beers in flip-tops in 2002. They have been at their current location in a
large Quonset at the Currie barracks since 2006. However, word is on the street that the lease
of Building AF23 will not be renewed and they will soon have to relocate.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuUjm4g1cFslKj8BO0l9adpAuhTWPTbrbHAGFoT2WnNh3uTeppRVmG0lQacX_IlaTcswBIYE9GPzmWEe1ZTC4P5bzJ2apDrtJzJXZbybE_UaeO2g9biF3BSCzQKZztPmbwNrdAFp9_hEM/s1600/IMG_2183.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuUjm4g1cFslKj8BO0l9adpAuhTWPTbrbHAGFoT2WnNh3uTeppRVmG0lQacX_IlaTcswBIYE9GPzmWEe1ZTC4P5bzJ2apDrtJzJXZbybE_UaeO2g9biF3BSCzQKZztPmbwNrdAFp9_hEM/s320/IMG_2183.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wild Boar Meatloaf Sandwich</td></tr>
</tbody></table>
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Customers are welcomed to look about their equipment and see
how it’s made, and the brewery offers drop-in tours on Saturdays. Instead of mini-kegs, they sell large
quantities of beer in “Party Pigs” which provide the equivalent of 25 bottles
of beer. These large glass are
self-pressuized, have a refrigerated shelf life of four to six weeks, and make
a unique attraction for your next party, at $50 plus a refundable deposit.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDy8KHv5qdbz_ewlAc70rv_OnkfrTpORikTnW6G4atfXOiUOr8xMgK6HSB2xebwBiios0U2umSNpj1uD18ga6h37KFkch-Jjy1tfSWGl3vCMNroHlnTFY8jnUYCQCKgguL-NbA_pBPBjU/s1600/IMG_2180.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDy8KHv5qdbz_ewlAc70rv_OnkfrTpORikTnW6G4atfXOiUOr8xMgK6HSB2xebwBiios0U2umSNpj1uD18ga6h37KFkch-Jjy1tfSWGl3vCMNroHlnTFY8jnUYCQCKgguL-NbA_pBPBjU/s320/IMG_2180.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gravlax cured with Velvet Fog</td></tr>
</tbody></table>
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The six signature beers include an IPA, Brown Ale, Wred
Wheat, Velvet Fog, SOB (Special Old Bitter...I know what you were thinking),
and Wraspberry Ale (a wheat ale with a hint of raspberry). However, there is always a seasonal variety
of unexpected character. I began my meal
with a short glass of the current seasonal, a dark smoky porter with just a
hint of cherry.</div>
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The menu contains many items that incorporate beer as an
ingredient, including the pulled pork sliders drenched with apple Brown Ale BBQ
sauce. Pretzels are served as an
appetizer, with two beer mustards – a grainy Dijon prepared with the oatmeal
stout, and a spicy Dijon made with an India Pale Ale. Entrees could be paired with a variety of
sides including the oatmeal stout baked beans, and the salad with Wraspberry
wheat ale dressing. I’m indecisive to
begin with, but such a wide variety of creative items made it very difficult
for me to choose.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTkUa7nbriLX_s0xKWy0mTMM9riKAOpyl40pwIkSoOIzybNW_i0sdjyR73jR5it_gD3ErO-iVNL4hObPVZwy2NmHInSie0TITYmUlv0FQ0DW8L8gD6nFxes_OG_iryx0ql19v2Xe4CdWI/s1600/IMG_2181.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTkUa7nbriLX_s0xKWy0mTMM9riKAOpyl40pwIkSoOIzybNW_i0sdjyR73jR5it_gD3ErO-iVNL4hObPVZwy2NmHInSie0TITYmUlv0FQ0DW8L8gD6nFxes_OG_iryx0ql19v2Xe4CdWI/s320/IMG_2181.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Best 'Wurst</td></tr>
</tbody></table>
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My partner in crime ordered the Wild Boar Meatloaf Sandwich,
a patty made with ground beef, pork and wild boar wrapped in bacon served on a
whole wheat Kaiser bun with a variety of condiments. My new friend chose the salmon gravlax, cured
with Velvet Fog ale and served on a bagel with fresh dill, cream cheese, red
onion, and capers. I went for “The Best 'Wurst”.
This plate was a bit of everything - two free-range pfefferwurst pork
sausages from Two Old Country Sausage shop, served with Oatmeal Stout baked
beans, sauerkraut, apple-braised cabbage, grainy mustard, and freshly baked
bread.</div>
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I bought a souvenir glass for my vast collection, and left
the Quonset extremely satisfied. If you are
ever in the area, drop by for a pint and a bite to eat. You won’t be disappointed.</div>
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<span style="font-size: xx-small;">Steuven, Richard. Beer Me: Down With Diacetyl. April 2003. <a href="http://beerme.com/diacetyl.php">http://beerme.com/diacetyl.php</a></span></div>
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<span style="font-size: xx-small;">Beer Geeking May 26<sup>th</sup>, 2011. <a href="http://beer-geeking.blogspot.ca/2011/05/water-chlorine-chloramine-and.html">http://beer-geeking.blogspot.ca/2011/05/water-chlorine-chloramine-and.html</a>
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<span style="font-size: xx-small;">Wild Rose Brewery <a href="http://www.wildrosebrewery.com/index.html">http://www.wildrosebrewery.com/index.html</a></span>
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Vickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.com0tag:blogger.com,1999:blog-333427002176640010.post-89114933692430737512013-02-02T15:19:00.000-08:002013-02-02T15:19:18.630-08:00The Dog Days are Over<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH5s9y2KohNuFHjr1VnYop3USHYLPPeUaXvK5ghyphenhyphenKY-0-G3mf20dmgBS0p_bTJP2jkae2IOPrVgw6yjYJZ_5o8JHVOd7pxf5OnDe5ad8FHXNu8CH2Lo2Hd-jWNG9JRp1HdmXZ2p9ic2-E/s1600/corn.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH5s9y2KohNuFHjr1VnYop3USHYLPPeUaXvK5ghyphenhyphenKY-0-G3mf20dmgBS0p_bTJP2jkae2IOPrVgw6yjYJZ_5o8JHVOd7pxf5OnDe5ad8FHXNu8CH2Lo2Hd-jWNG9JRp1HdmXZ2p9ic2-E/s200/corn.jpg" width="200" /></a></div>
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Why does my beer taste weird? Kind of like...corn. Whether you’re a home-brewer or not, there
are some key beer defects you should look for.
I’ll share a few of the most common ones over the next few weeks so you
know what to look for. Although none of
these chemicals will kill you, you deserve better. Have a little dignity and look for something
else to imbibe. Life’s too short to
drink substandard beer.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV77o4PIHbW4BAcWfeUsSLu2vLLs4DRtqtb_YOLDCLmzWEjgkhOmB4Buk8OOYv020pKCPvH22zECkFpLDZWW6N_z1wH1MW3AkFPkdmFnJEB7xuzWGqGTSPBHH-OIPGzA8Ruy1zK9VyahI/s1600/414px-Dimethyl_sulfide_structure.svg.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="115" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV77o4PIHbW4BAcWfeUsSLu2vLLs4DRtqtb_YOLDCLmzWEjgkhOmB4Buk8OOYv020pKCPvH22zECkFpLDZWW6N_z1wH1MW3AkFPkdmFnJEB7xuzWGqGTSPBHH-OIPGzA8Ruy1zK9VyahI/s320/414px-Dimethyl_sulfide_structure.svg.png" width="320" /></a></td></tr>
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X gon' give it to ya...wait, DMS?<br />
Thought you said DMX!</td></tr>
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1) A cooked corn or cabbage flavour is cauased by
dimethylsulfide, often abbreviated DMS.
More common in ales, it is a sign of a grain infection or improper chilling
of the wort. In darker beers this flavor
may also remind you of tomato soup. The
typical flavor threshold is around 35ppb.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Uz9NtGaw8_0YNFzQav4GP96yMSFL8ZtA7MXnvpQVetKMi820WJpqrDG5gZjXCOmehSaGh3ny7oRTMDxtgEKTTGPy5Pa1UK0ZyEXZrYgdb3p5GMHsB5wjqB9RQvCByMHGghwXYk6lIbw/s1600/Hydrogen-sulfide-elpot-transparent-3D-balls.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Uz9NtGaw8_0YNFzQav4GP96yMSFL8ZtA7MXnvpQVetKMi820WJpqrDG5gZjXCOmehSaGh3ny7oRTMDxtgEKTTGPy5Pa1UK0ZyEXZrYgdb3p5GMHsB5wjqB9RQvCByMHGghwXYk6lIbw/s200/Hydrogen-sulfide-elpot-transparent-3D-balls.png" width="200" /></a></div>
2) Does your beer smell or taste of rotten eggs? Or is
grandma perming her hair in the kitchen sink again? Volatile sulfur compounds
like sulfur dioxide (SO2) and hydrogen sulfide (H2S) are produced in small
amounts during mashing, but are usually driven off with a vigorous boil. When
the smell of sulfur is overwhelming, this can indicate some serious
contamination by the yeast. However, a subtle whiff of sulfur (like a burned
match) can be desired by some brewers.
This is a famous trait of many beers brewed in Burton-on-Trent in the
United Kingdom.</div>
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If your beer tastes like corn, you have a problem. But if your corndogs taste like beer, I
wouldn’t complain.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9p9vRG8q6L9CtS0fsIdK_ZB46MkRjPwr1t288wkcRr4rRc1StexX4OF7Gh98oLDusf9ZQgvyxY4ROBRp1K5TwDC_97In1yIIW2pB4_g8XnDDN6yLkd31KPuDCdGx5XntSNkZsK-jbMkY/s1600/grill.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9p9vRG8q6L9CtS0fsIdK_ZB46MkRjPwr1t288wkcRr4rRc1StexX4OF7Gh98oLDusf9ZQgvyxY4ROBRp1K5TwDC_97In1yIIW2pB4_g8XnDDN6yLkd31KPuDCdGx5XntSNkZsK-jbMkY/s320/grill.jpg" width="282" /></a></div>
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I’ve waited a long time to try this recipe. I had great ambitions of conquering my shear
terrier of the deep-fryer. I failed in
the latter respect, and used a frying pan with only 2 inches of oil instead. They didn’t turn out too ruff.</div>
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I paws-ed only a moment to make this special ketchup, and
holy shih-tzu is it good! It would give
some other tiresome foods a new leash on life.
Burgers, fries, or mac n’ cheese. Unless you’re a mac n’ cheese purist
and don’t believe<span style="font-family: Times, Times New Roman, serif;"> in ketchup</span>. I respect
that.</div>
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Enough with the dog puns.
Schnauzer chance to make some corn dogs!</div>
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<h2>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></h2>
<h2>
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<h2>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Beer Battered </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Corn Dogs</span></h2>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90ICUyQ9hti-gh3bczPdb_0p6UDXi83j5CD4Blj2x45zvWBoATtZNwpLG2s2G1QFJq4qGG22IRIR7XlLrQsNiK04GYfk66kDJAICCiyQ8zRt6kGSXGblDzyUaJ9wtfF6dEe_qlAByTrQ/s1600/DSC06571.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90ICUyQ9hti-gh3bczPdb_0p6UDXi83j5CD4Blj2x45zvWBoATtZNwpLG2s2G1QFJq4qGG22IRIR7XlLrQsNiK04GYfk66kDJAICCiyQ8zRt6kGSXGblDzyUaJ9wtfF6dEe_qlAByTrQ/s400/DSC06571.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dog days are over. I won't be making these again for a while.</td></tr>
</tbody></table>
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1 cup all-purpose flour</div>
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1 cup cornmeal</div>
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11/2 tsp baking
powder</div>
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1 tsp granulated sugar</div>
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1/2 tsp baking soda</div>
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1/2 tsp salt</div>
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1 pinch cayenne pepper</div>
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2 eggs</div>
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1/2 cup beer</div>
<div class="MsoNormal">
1/2 cup buttermilk</div>
<div class="MsoNormal">
Vegetable oil, for deep-frying</div>
<div class="MsoNormal">
12 hotdogs, cut in half</div>
<div class="MsoNormal">
Chipotle ketchup, for dipping<br />
<br />
<br /></div>
<div class="MsoNormal">
</div>
<ol>
<li>In large bowl, combine of the flour, cornmeal, baking
powder, sugar, baking soda, salt and cayenne pepper.</li>
<li>In a smaller bowl, combine together eggs, beer and
buttermilk; whisk into dry ingredients. Set aside.</li>
<li>Pour enough oil into deep-fryer or Dutch oven to come 2
inches (5 cm) up side. Heat until deep-fryer thermometer registers 375ºF
(190ºC).</li>
<li>Meanwhile, in bowl, toss hotdogs in remaining flour until
coated. Insert thick wooden skewer two-thirds of the way into each for handle
and tap off excess flour.</li>
<li>Pour batter into a tall glass or deep bowl. Dip hotdogs into batter to coat, adding 1 to
2 tbsp water if too thick.</li>
<li>Gently add hotdogs to oil. Fry in batches until golden brown
(about 1-2 min), turning halfway through.
Drain on rack or paper towel to blot oil.</li>
</ol>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Makes 24 mini corn dogs</div>
<div class="MsoNormal">
<br /></div>
<h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ND3erdVmPrmcI9KUZFMTRV8oixCvK2Tm3WiZUp4PfMjMq24QhkGGzhIGml12no_96F2U7ttYwqbXDavwOkAdPmcWl_qfYSauBaJ3YCDGR1YGsq0zkTBRH6NQLxCOzf-EDy1KHv7MBWU/s1600/DSC06572.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ND3erdVmPrmcI9KUZFMTRV8oixCvK2Tm3WiZUp4PfMjMq24QhkGGzhIGml12no_96F2U7ttYwqbXDavwOkAdPmcWl_qfYSauBaJ3YCDGR1YGsq0zkTBRH6NQLxCOzf-EDy1KHv7MBWU/s320/DSC06572.JPG" width="320" /></a></h3>
<h2>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Chipotle Ketchup</span></h2>
<div class="MsoNormal">
<br />
1 cup ketchup</div>
<div class="MsoNormal">
1 tsp smoked paprika</div>
<div class="MsoNormal">
1 tbsp chipotle pureé</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<ol>
<li>Combine ingredients in a small mixing bowl.</li>
<li>Mix vigorously to combine.</li>
<li>Serve with corn dogs or other foods.</li>
</ol>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: xx-small;"><br /></span>
<br />
<div class="MsoNormal">
<span style="font-size: xx-small;">Beer Sensory Science. June 2<sup>nd</sup>, 2011. <a href="http://beersensoryscience.wordpress.com/category/defects-and-taints/">http://beersensoryscience.wordpress.com/category/defects-and-taints/</a>
</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: xx-small;">Drinking Made Easy. The 10 Most Common Beer Defects. October 19<sup>th</sup>, 2012. <a href="http://drinkingmadeeasy.com/booze-in-the-news/the-10-most-common-beer-defects/">http://drinkingmadeeasy.com/booze-in-the-news/the-10-most-common-beer-defects/</a>
</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: xx-small;">Frederick’s Original Ale Makers (FOAM) <a href="http://f-o-a-m.org/beer_off_flavors.php">http://f-o-a-m.org/beer_off_flavors.php</a>
</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: xx-small;">Recipe adapted from Canadian Living Magazine, June 2012</span></div>
<div class="MsoNormal">
<a href="http://www.canadianliving.com/food/beer_battered_corn_dogs.php"><span style="font-size: xx-small;">http://www.canadianliving.com/food/beer_battered_corn_dogs.php</span></a>
</div>
</div>
Vickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.com0tag:blogger.com,1999:blog-333427002176640010.post-15620790172476709362013-01-12T20:55:00.000-08:002013-01-12T20:55:11.590-08:00Feliz Navidad<br />
<div class="MsoNormal">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgygJbHLX7G6ltVw3_m2TMA_slzup7O-uS88miEc6LSnn162GWFaQhQyjGuxetCD7UP8W6L1IGxRalPU6wmyfFntf8rIvEBvWQYByapSylu1yBPC-VwkFMKGmptbuR5XbV-mNVCnUe1R5w/s1600/Mexico2012+026.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgygJbHLX7G6ltVw3_m2TMA_slzup7O-uS88miEc6LSnn162GWFaQhQyjGuxetCD7UP8W6L1IGxRalPU6wmyfFntf8rIvEBvWQYByapSylu1yBPC-VwkFMKGmptbuR5XbV-mNVCnUe1R5w/s320/Mexico2012+026.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Masa harina - corn flour dough for tortillas.</td></tr>
</tbody></table>
There’s nothing wrong with a white Christmas. However, some people often forget that other
cultures celebrate Christmas too. Even
those without access to spruce trees and snow.
This year, I had no problem hopping on a plane and leaving behind
Edmonton’s -20 degree Celsius temperatures.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I spent this Christmas on a beach. In Mexico.
Huatulco, to be exact. This region is in the state of Oaxaca, and is
home to nine beautiful bays, soft white sand, and coral reefs. And some spectacular food.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYakiQFzUMIMfD8Fl_SIdamPIBU4L-6Yq9TzdFgl5RaRH5lENoxxLrxTm3lSMVIEu58jvJB06e6djtzGzkAEklJrmHgou1DIvVZMNz1Jhjmczo9BaXvmTXFJxfyEGKRLohN1su9f0ZE8/s1600/Mexico2012+282.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYakiQFzUMIMfD8Fl_SIdamPIBU4L-6Yq9TzdFgl5RaRH5lENoxxLrxTm3lSMVIEu58jvJB06e6djtzGzkAEklJrmHgou1DIvVZMNz1Jhjmczo9BaXvmTXFJxfyEGKRLohN1su9f0ZE8/s320/Mexico2012+282.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Street food - a lucrative enterprise</td></tr>
</tbody></table>
<br />
<br />
The state of Oaxaca is famous for its cuisine. They are known for seven different “moles” –
rich sauces often made with chocolate. The
region is also rife with delicious street food – these foods are often cheap,
quick to assemble, and easy to eat on the fly.
Street food is a pivotal component of many cuisines, from Mexico to
Mumbai. Tacos are the best example of Mexican
street food, and are a lucrative business requiring a few ingredients and some
form of transportation. One savvy
individual had established a lucrative business in the back of a well-preserved
Ford Gremlin in Santa Cruz.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWwGBpzweaZrxkNaExA72mxwr-X_-wJuk41Vneulkrbr0YZNrGVhOckrHJuGdbsHdcNV6mFZ0MVhU9EiHZo1qEIKwKnQA1GVa42N56h4-SGMO3NfijbzI5wBQ_cnljMJZOdRL90W4WdE/s1600/Mexico2012+031.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWwGBpzweaZrxkNaExA72mxwr-X_-wJuk41Vneulkrbr0YZNrGVhOckrHJuGdbsHdcNV6mFZ0MVhU9EiHZo1qEIKwKnQA1GVa42N56h4-SGMO3NfijbzI5wBQ_cnljMJZOdRL90W4WdE/s320/Mexico2012+031.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salsa verde with avocado, smoked chili salsa,<br />and pico de gallo.</td></tr>
</tbody></table>
<br />
<br />
The Chiles and Chocolate cooking class was held in Santa
Cruz at Cafe Juanita, a tiny bistro popular among locals and tourists alike.
We made corn tortillas from raw masa, watching them puff up on a terra
cotta disc called a “comal”. The tacos
were filled with . Queso Oaxaca or “quesillo”
– a stringy cheese wrapped like a ball of yarn – was used to fill several small
quesadillas. We made two kinds of tacos:
a typical breakfast variety with zucchini, mushrooms, and sour cream; and a
lunch taco with shrimp, tomatoes, and a cactus called “nopale”. Garlic, tomatoes, tomatillos, and chiles of
various types were assembled in various combinations to create four different
salsas to serve with each dish.</div>
<div class="MsoNormal">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlcGWKgCUxe0KoLJmC1FTuMkLeYqv2YB1Vlx5vdGA4v7p8U26p6i0Ke2os9B1MbHbHc1TxYOUphYsAdUXccUBXv9hoA_WxoJNOjWidsR8DZU3Ss_3pp1YQLQQ755LTYqU84EBAQ43pHdI/s1600/Mexico2012+080.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlcGWKgCUxe0KoLJmC1FTuMkLeYqv2YB1Vlx5vdGA4v7p8U26p6i0Ke2os9B1MbHbHc1TxYOUphYsAdUXccUBXv9hoA_WxoJNOjWidsR8DZU3Ss_3pp1YQLQQ755LTYqU84EBAQ43pHdI/s320/Mexico2012+080.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Warming tacos on the comal.</td></tr>
</tbody></table>
<br /></div>
<div class="MsoNormal">
When I returned to my Canadian climate, I tried to recreate
the experience at home with store-bought instant masa harina (corn flour). I was horribly disappointed at the results. Not only was I lacking some necessary
equipment (a tortilla press and a comal), but I sorely missed Mexico’s high
humidity. My dough dried out in minutes,
and I was left with taco shells that were dry and torn. I’ll try again once I am better equipped, and
can deal with Alberta’s cold, dry climate again. It’s gonna take some getting used to.</div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDnInnLV5o3rjTVipYNIQi_A2jIqHpDuz3qSRmTVZ6ASzrtQA9CJ6iW7T0WPIoTk_U-zeBjN5-z0crlJg3bToUmmRJ2yhuaZKkFwLOSQ5D7MfKw_owGGAuiGKibjHww2iuWR0LruK6QTM/s1600/IMG_20130104_190331_711.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDnInnLV5o3rjTVipYNIQi_A2jIqHpDuz3qSRmTVZ6ASzrtQA9CJ6iW7T0WPIoTk_U-zeBjN5-z0crlJg3bToUmmRJ2yhuaZKkFwLOSQ5D7MfKw_owGGAuiGKibjHww2iuWR0LruK6QTM/s320/IMG_20130104_190331_711.jpg" width="320" /></a><br />
<br /></div>
<div class="MsoNormal">
I did however invent a delicious way to cook shrimp to fill
store-bought tacos. With beer, of
course. And a lil’ bit of tequila. Don’t add to much, or it might “ta-kill-ya”.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
See <a href="http://abittersweetfinish.blogspot.ca/2012/07/this-is-why-im-hot.html" target="_blank">This is Why I’m Hot</a> for Pico de Gallo and Guacamole
recipes.</div>
<div class="MsoNormal">
<br />
<br /></div>
<h2>
<span style="font-size: large;"><br /></span></h2>
<h2>
<span style="font-size: large;">
Beer-garita Shrimp Tacos</span></h2>
<div>
<br /></div>
<div class="MsoNormal">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_6i_TqwIVjOQqYYYIUrE2eNxSQ6GpoTJaaGF64zuePMLKZJ_RNSw_2HnuTn961YZi0equQQ5M5u4vbqnVS-PanOqeTBlReAQP82xvhDAfbdzaQ6SzWMTRjQnwYoFxnpL7SjK9y8smvw/s1600/IMG_20130104_191406_358.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_6i_TqwIVjOQqYYYIUrE2eNxSQ6GpoTJaaGF64zuePMLKZJ_RNSw_2HnuTn961YZi0equQQ5M5u4vbqnVS-PanOqeTBlReAQP82xvhDAfbdzaQ6SzWMTRjQnwYoFxnpL7SjK9y8smvw/s400/IMG_20130104_191406_358.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buen apetito!</td></tr>
</tbody></table>
<o:p> </o:p>1 tbsp Olive Oil</div>
<div class="MsoNormal">
1 clove garlic, finely minced</div>
<div class="MsoNormal">
¼ cup Onion, finely diced</div>
<div class="MsoNormal">
Shrimp</div>
<div class="MsoNormal">
¼ cup beer</div>
<div class="MsoNormal">
2 tbsp Tequila or
Mezcal</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
8-10 corn tortillas (6” taco size)</div>
<div class="MsoNormal">
2 cups chopped cabbage</div>
<div class="MsoNormal">
Guacamole</div>
<div class="MsoNormal">
Pico de Gallo</div>
<div class="MsoNormal">
Cheese (optional)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<ol>
<li>Heat oil in a large frying pan over medium heat. When hot, add
the onion and garlic.</li>
<li>Season with salt,
and cook until onion begins to sweat, about 8 to 10 minutes.</li>
<li>Add the tequila and beer, scraping the bottom of the pan to
incorporate any browned bits. Return the pan to heat.</li>
<li>Add the shrimp and cook until they turn pink, about 3
minutes.</li>
<li>Remove pan from heat and stir in the lime juice. Season with salt and pepper to taste.</li>
<li>Serve as tacos with cabbage, pico de gallo, guacamole, and
cheese as desired.</li>
</ol>
<br />
<div class="MsoNormal">
Note: Cheddar cheese has no place in Mexican food. As soon as you add it, your meal becomes “Tex
Mex”. Just don’t.</div>
Vickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.com0tag:blogger.com,1999:blog-333427002176640010.post-45350299478823447172012-12-24T14:18:00.002-08:002012-12-24T14:18:42.543-08:00Spice Up Your Life<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeCfHrnjse3tgHPodYsEEnI4XC7Sn4Q4KZTgYSZWI9zNPWOFb-TJ6bKUntroqV9WkDaBkH96NhnrhhwARLeNafczGEUMB3Ry8wuFriml02hqmqkeMsxC34P5umUojX3iKBeA-ZqjZsg8/s1600/DSC06560.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeCfHrnjse3tgHPodYsEEnI4XC7Sn4Q4KZTgYSZWI9zNPWOFb-TJ6bKUntroqV9WkDaBkH96NhnrhhwARLeNafczGEUMB3Ry8wuFriml02hqmqkeMsxC34P5umUojX3iKBeA-ZqjZsg8/s200/DSC06560.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Home, sweet home!</td></tr>
</tbody></table>
<div class="MsoNormal">
Ginger has been used as a folk medicine for over 3000 years to
treat indigestion, motion sickness, and to relieve fatigue. Approximately 90% of the world trade in
spices is accounted for by ginger, pepper, cloves, cinnamon, cassia, mace,
nutmeg, pimento and cardamom – all potential ingredients in holiday baking.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb1CHaKcF1LKUaBAzfKuNbGUpNSNUEnfhZat3u83KWRrCyxCdA6AZ5Tm_sM-wqZ6ZLJo2AdhWy8U2TrnoX5lZ-iPPgAHInTjMHsGyP8wlEW2wQEcJnUjkYT2mBchK2kC6n99zV9vOdgtE/s1600/Zingiberene.png" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="126" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb1CHaKcF1LKUaBAzfKuNbGUpNSNUEnfhZat3u83KWRrCyxCdA6AZ5Tm_sM-wqZ6ZLJo2AdhWy8U2TrnoX5lZ-iPPgAHInTjMHsGyP8wlEW2wQEcJnUjkYT2mBchK2kC6n99zV9vOdgtE/s320/Zingiberene.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">ɑ-</span>Zingiberene</td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The pungent flavor is due to a variety of compounds in the
root, which include gingerols, shogaols, essential oils, and sesquiterpene
derivatives (ɑ-zingiberene)
obtained from the rhizomes (the underground stem of the plant). Ginger oil is used in many foods and
beverages, including ginger ale, ginger beer, and various desserts. The oil is also used in other industries as
an ingredient in cosmetics, perfumes, and pharmaceuticals.</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDsBoFPGcEDcnM_Ro92ZCWtkHf4DhWloTiQGgp9L3Cd6S_I_V1F0yIKIscLF5gybcJp4H0cCyasUnW8ZH_AO4tx0ThpREB94YF-_5GodMMppQKVw6_sO11exalDQ3B-hH6IgOtRRy1ezg/s1600/Crabbies.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDsBoFPGcEDcnM_Ro92ZCWtkHf4DhWloTiQGgp9L3Cd6S_I_V1F0yIKIscLF5gybcJp4H0cCyasUnW8ZH_AO4tx0ThpREB94YF-_5GodMMppQKVw6_sO11exalDQ3B-hH6IgOtRRy1ezg/s200/Crabbies.jpg" width="199" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I am far from crabby when I<br />
get my hands on a Crabbie's.</td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Not to be confused with ginger ale, ginger beer is a spicy
beverage – far more potent than the stuff you’re given on an airplane to fend
off motion sickness. Crabbie's has had
great success marketing their alcoholic ginger beer, and often sells out at my
local liquor store when I am especially in need.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ98eAdeRGx9l0dsH2aAIiNlPXc-BWd05Zf4xNVVlU0ZObyUrLCJnZ6dGFUKTxLtpCbHXe5N3qNSe0E2Oy35TY_vOYfcp4SWhBHvgf4jDUmxnn1BgWOpzgZyVAuSl8DBxViYoz6Gs1eCg/s1600/gingbeer.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ98eAdeRGx9l0dsH2aAIiNlPXc-BWd05Zf4xNVVlU0ZObyUrLCJnZ6dGFUKTxLtpCbHXe5N3qNSe0E2Oy35TY_vOYfcp4SWhBHvgf4jDUmxnn1BgWOpzgZyVAuSl8DBxViYoz6Gs1eCg/s200/gingbeer.jpg" width="177" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sushi's new best friend.</td></tr>
</tbody></table>
<div class="MsoNormal">
In the past, the Phillips brewery out of Victoria, BC
released Gentleman Jim’s Real Ginger Ale in 2009, a sweet seasonal cooler. However, their most recent Ginger beer is
entirely different. This is in fact a
true hopped beer, with the raw ginger flavor adding an extra kick. This brew is especially good with sushi,
clearing your palate much like the pickled pink stuff they put next to the
wasabi. Am I the only one that eats that
stuff?</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Just as the coffee companies bring out the gingerbread
lattes at Christmas time, there are seasonal gingerbread. Yukon Brewing company released a Winter Spice
Ale for their ADD series, while Big Rock and Paddock Wood produce similar beers
when the season hits. The molasses
flavor of a rich stout lends itself especially well to the spices used in Christmas
sweets.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Why not switch up your contribution to this year’s Christmas
potluck? Skip the rum-spiked eggnog and the fruitcake, and bring these
cupcakes instead. Your family will thank you. Sincerely this time.</div>
<div class="MsoNormal">
<br /></div>
<h2>
Ginger Beer Cupcakes</h2>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQalOyQULh88SbqKAps-LJ5mQ-qkXjbnl36NIqqBuRgIvBzh7Yonf1DyiZDO9xF0o5TlTKUIZxXJQyz64fcbRahD6ZbD2qMJ0csvwz0RkLT0z9-dBs52-lIswDrsRHBpHa8SBFj6qIJ1U/s1600/DSC06563.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQalOyQULh88SbqKAps-LJ5mQ-qkXjbnl36NIqqBuRgIvBzh7Yonf1DyiZDO9xF0o5TlTKUIZxXJQyz64fcbRahD6ZbD2qMJ0csvwz0RkLT0z9-dBs52-lIswDrsRHBpHa8SBFj6qIJ1U/s400/DSC06563.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Yo, tell me what you want,<br />
What you really really want!"<br />
- Wannabe, Spice Girls 1996</td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
¾ cup ginger beer or stout</div>
<div class="MsoNormal">
½ teaspoon baking soda</div>
<div class="MsoNormal">
⅔
cup mild molasses</div>
<div class="MsoNormal">
¾ cup packed brown sugar</div>
<div class="MsoNormal">
¼ cup granulated sugar</div>
<div class="MsoNormal">
1 ½ cups all-purpose flour (plus extra for dusting pan)</div>
<div class="MsoNormal">
2 tablespoons ground ginger</div>
<div class="MsoNormal">
½ teaspoon baking powder</div>
<div class="MsoNormal">
½ teaspoon table salt</div>
<div class="MsoNormal">
¼ teaspoon ground cinnamon</div>
<div class="MsoNormal">
¼ teaspoon finely ground black pepper</div>
<div class="MsoNormal">
2 large eggs</div>
<div class="MsoNormal">
⅓
cup vegetable oil</div>
<div class="MsoNormal">
1 tablespoon finely grated fresh ginger</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<ol>
<li>Preheat oven to 350 degrees.
Grease or line two 12-cup muffin tins (20 wells).</li>
<li>Bring beer to a boil in medium saucepan over medium heat.</li>
<li>Remove from heat and stir in baking soda - the mixture will
foam. Be really careful that the mixture
doesn’t escape from the saucepan and stick to your lovely clean stove.</li>
<li>When the foaming subsides, stir in the molasses, brown
sugar, and granulated sugar. Stir until
dissolved. Let cool and transfer to a
large bowl.</li>
<li>In a medium bowl, whisk together the flour, ground ginger,
baking powder, salt, cinnamon, and black pepper.</li>
<li>Whisk in the eggs, oil, and grated ginger to the stout
mixture until well combined.</li>
<li>Gradually whisk the dry mixture into the stout, stirring
vigorously until smooth after each addition.</li>
<li>Carefully pour the batter into the prepared wells (20) ¾
full. The batter will be very thin – you
WILL miss the pan, I guarantee.</li>
<li>Gently tap the pan against the counter to dislodge any large
air bubbles. Fill the 3 empty muffin
wells with water and place pans in oven.</li>
<li>Bake until the top of the cake is just firm to the touch and
a toothpick comes out clean from the center – about 22 to 25 minutes.</li>
<li>Cool the cupcakes 10 minutes before removing from pan. Set aside until completely cool before
frosting.</li>
</ol>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Makes 20 cupcakes</div>
<div class="MsoNormal">
<br /></div>
<h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-dQ2mJd9buAgtOH3cbyYx8nNOnz_-Bi7j54oCLG6TYV2mW6z3uU2t7IK1GE_9JAZq0QdHMfRZOx4oKH0umAHYOi1noRsAc34ecFVj5uMIfc_09yOX0GiySRpLbyU-2Q_m3CvivwQEDQ/s1600/DSC06565.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC-dQ2mJd9buAgtOH3cbyYx8nNOnz_-Bi7j54oCLG6TYV2mW6z3uU2t7IK1GE_9JAZq0QdHMfRZOx4oKH0umAHYOi1noRsAc34ecFVj5uMIfc_09yOX0GiySRpLbyU-2Q_m3CvivwQEDQ/s320/DSC06565.JPG" width="320" /></a>Eggnog Butter Icing</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 tbsp butter</div>
<div class="MsoNormal">
2 tbsp eggnog</div>
<div class="MsoNormal">
1 ½ cups icing sugar</div>
<div class="MsoNormal">
1 tbsp rum (OR ½ tsp rum extract)</div>
<div class="MsoNormal">
¼ tsp nutmeg</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
</div>
<ol>
<li>In large bowl, combine butter with 1 tbsp eggnog.</li>
<li>Beat in sugar alternately with eggnog and rum until evenly
blended.</li>
<li>Beat in rum extract and nutmeg.</li>
<li>Fill piping bag with icing, pushing it down to the tip of
the bag. Pipe icing in a spiral motion
from the outside to the middle.</li>
<li>OR if you’re lazy (like I usually am), spread the icing on
with a knife. It doesn’t look as pretty,
but it tastes the same. Trust me.</li>
<li>Top with chopped crystallized ginger, Christmas sprinkles,
or mini gingerbread cookies.</li>
</ol>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: xx-small;">Ginger, the Genus Zingiber.
CRC Press 2004. Edited by K . Nirmal Babu and P . N . Ravindran.</span></div>
<div class="MsoNormal">
<span style="font-size: xx-small;">Photo courtesy <a href="http://www.thedrinksbusiness.com/">www.thedrinksbusiness.com</a></span></div>
<br />Vickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.com0tag:blogger.com,1999:blog-333427002176640010.post-68905336708062918422012-12-02T15:25:00.000-08:002012-12-02T15:36:12.667-08:00Living in the Limelight<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrpRnWBP-us352rkA4dgkuAkEI67g3KXjYu2gCGan3-F4H_RWdTQpDCDrB4ALapLrSvHXXgGDZd18gg0NPvdhK0UX87YwrSGei8mjxVhHbfpQOrWoGSdVPld6ijseA1CqqtE5NKvMTbg/s1600/15472a37-5dbe-46c6-b08c-70d0194e88b2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrpRnWBP-us352rkA4dgkuAkEI67g3KXjYu2gCGan3-F4H_RWdTQpDCDrB4ALapLrSvHXXgGDZd18gg0NPvdhK0UX87YwrSGei8mjxVhHbfpQOrWoGSdVPld6ijseA1CqqtE5NKvMTbg/s320/15472a37-5dbe-46c6-b08c-70d0194e88b2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Ruffle the rhythm and it must be Sublime"<br />
- Don't Push (Sublime)</td></tr>
</tbody></table>
<br />
<div class="MsoNormal">
I’ve mentioned the use of lime in Corona to cover up the “skunky”
flavor of oxidized humulones (click here to see post). Lime tastes good with beer, even to a beer
purist. Eventually someone caught on and
started marketing a lime-flavored beer. Some
lime beers end up tasting more like a Shandy (half beer, half lemonade). However, anything is better than the sugar-laden,
fluorescent pseudo-sodas in the cooler (Palm Bay anyone?...No? Didn’t think so). Keep your dignity.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEPn9fK8RbMfVUeSOy4ntcaN2_-bwHmR3i3_A5R7nd-VBCJEp6KR-cVIcBCCAoHzf-Ss45575zl2dPM-_qhPfvnBeAcaQByql1FdtOrVzQnVLhflRI4BYBRv8A1ltv2tIvBcsZoS41fHI/s1600/bigrocklime_copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEPn9fK8RbMfVUeSOy4ntcaN2_-bwHmR3i3_A5R7nd-VBCJEp6KR-cVIcBCCAoHzf-Ss45575zl2dPM-_qhPfvnBeAcaQByql1FdtOrVzQnVLhflRI4BYBRv8A1ltv2tIvBcsZoS41fHI/s1600/bigrocklime_copy.jpg" /></a></div>
<div class="MsoNormal">
Bud Light lime made it big when it was introduced the summer
of 2008. Every brewery started making
their own version: Big Rock Lime, Dead Frog...even Corona. Miller Genuine Draft jumped on the wagon too,
and produce a lemon version as well.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Why did I choose to write about lime beers in the middle of
Winter? Because I want to pretend it’s
summer. And I found some cheap ones in
the sale bin. Beer on a budget. Enjoy this smoky and sweet cornbread made
with Big Rock Lime.</div>
<div class="MsoNormal">
<br /></div>
<h2>
</h2>
<h2>
</h2>
<h2>
</h2>
<h2>
</h2>
<h2>
<br /></h2>
<h2>
Chipotle Lime Cornbread</h2>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtBTNQToy7QrcePLEPdJT2GpuXibQO0v_3D5uAas7nmZZ1V4hGy3CD-T5Jbsms8GdybgjrhD9y2Y-8TAHvvOLePkYdcJstWgmIPY4XHv4376XAb0FquloAkRlfS0gw2daEY5_Yyby531U/s1600/DSC06505.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtBTNQToy7QrcePLEPdJT2GpuXibQO0v_3D5uAas7nmZZ1V4hGy3CD-T5Jbsms8GdybgjrhD9y2Y-8TAHvvOLePkYdcJstWgmIPY4XHv4376XAb0FquloAkRlfS0gw2daEY5_Yyby531U/s320/DSC06505.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Living in the limelight,<br />
the universal dream."<br />
- Limelight (Rush)</td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 cup yellow cornmeal</div>
<div class="MsoNormal">
1 cup all purpose flour</div>
<div class="MsoNormal">
¼ cup sugar</div>
<div class="MsoNormal">
2 teaspoons baking powder</div>
<div class="MsoNormal">
1 teaspoon baking soda</div>
<div class="MsoNormal">
1 teaspoon salt</div>
<div class="MsoNormal">
½ tsp smoked paprika</div>
<div class="MsoNormal">
½ cup milk</div>
<div class="MsoNormal">
½ cup lime beer</div>
<div class="MsoNormal">
Zest of one lime</div>
<div class="MsoNormal">
2 tbsp lime juice</div>
<div class="MsoNormal">
3 large eggs</div>
<div class="MsoNormal">
6 tablespoons unsalted butter, melted</div>
<div class="MsoNormal">
2 tablespoons chipotle pureé</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<ol>
<li>Preheat oven to 375°F.</li>
<li>Line a 9 x 5 x 2 1/2-inch metal loaf pan or 12-cup muffin
tin with parchment or muffin liners.</li>
<li>Mix first 7 ingredients in large bowl.</li>
<li>Whisk milk, lime zest, lime juice, eggs, melted butter and
chipotles in medium bowl.</li>
<li>Add buttermilk mixture to dry ingredients; stir until
blended.</li>
<li>Spoon batter into prepared pan.</li>
<li>Bake until tester inserted into center comes out clean,
about 35 minutes for the loaf or .</li>
<li>Cool in pan on rack 15 minutes. Turn bread out onto rack;
cool completely before slicing.</li>
</ol>
<br />
<div class="MsoNormal">
Makes 1 loaf or 12 muffins</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: xx-small;">Recipe adapted from Epicurious <a href="http://www.epicurious.com/recipes/food/views/Chipotle-Corn-Bread-101828">http://www.epicurious.com/recipes/food/views/Chipotle-Corn-Bread-101828</a></span>
</div>
Vickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.com0tag:blogger.com,1999:blog-333427002176640010.post-15401897082539054362012-11-12T22:37:00.000-08:002012-11-13T06:45:54.975-08:00IBU and UB Me?<br />
<div class="MsoNormal">
In the morning, I like my coffee to taste as bitter as I
feel. More often than not, I like my
beer that way too. My fellow Hopheads
will understand.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoU5j0u2alxmKqchVwzRLfzeF0q9XSMxIIqJegWYJHa0e8hRrD53qBczyA57CKSX2Xa5BYms36z_hdJ6LvVeVjZggxMYXCar2Lh9mU40Iejg-JLWJnxFl6YhSxdyZ5oTdgNrLVXwc6TGs/s1600/Mik.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="142" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoU5j0u2alxmKqchVwzRLfzeF0q9XSMxIIqJegWYJHa0e8hRrD53qBczyA57CKSX2Xa5BYms36z_hdJ6LvVeVjZggxMYXCar2Lh9mU40Iejg-JLWJnxFl6YhSxdyZ5oTdgNrLVXwc6TGs/s200/Mik.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The hop-burglar?</td></tr>
</tbody></table>
For years breweries have challenged themselves to produce
the beer with the highest ABV. Now
several breweries have begun competing to produce the beer with the highest
magnitude of IBU. So far the Danish
brewery Mikkeller has taken the lead with the juggernaut strength of 1000 IBU.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bitterness in beer is measured in International Bittering
Units (IBU), which reflect the alpha acids (as measured with solvent extraction
using a spectrophotometer) provided by the hops in the brewing process. However, the same level of IBU may be
perceived as more or less bitter depending on the beer style. A magnitude of 50 IBU in a heavy imperial
stout may not be perceived as bitter as in in a crisp low-alcohol lager. A higher IBU is often needed to balance the
flavor in more full-bodied, high alcohol beers.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGL5qxa6fDoelDVhZAQNiqPz26SHxGpCaYkPdSbOUfEgMfK4VDBr9txWF69K4_MqQLHDJfcAWbFQAcjJ6b3mBtcju_QIuFg92f6cGS4qL1auJkyCpIiR5eTC754AYMqintPw5RsYqTjKU/s1600/Orange.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGL5qxa6fDoelDVhZAQNiqPz26SHxGpCaYkPdSbOUfEgMfK4VDBr9txWF69K4_MqQLHDJfcAWbFQAcjJ6b3mBtcju_QIuFg92f6cGS4qL1auJkyCpIiR5eTC754AYMqintPw5RsYqTjKU/s1600/Orange.jpg" /></a>The India Pale Ale is known for a more pronounced hop flavor
than other styles, and will typically have between 40-65 IBUs. I am especially
fond of double IPAs, which can be between 60 and 100+.
I have previously mentioned the Dragon Series by Alley Kat, a series of
double IPAs each single-hopped with a different variety. The most recent release has been the Orange
Dragon, brewed exclusively with Summit hops.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The bitterness of a beer can add an extra kick to your
cooking. This French onion soup can
handle the of an India Pale Ale. I used
Hop Head from Tree Brewing company, a personal favorite. A double IPA however, would undoubtedly
overpower the pleasant pungency of the onions.
Enjoy as I did!</div>
<div class="MsoNormal">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz6jOMeq3Hjgl9_CH6LAyfO9LWJSSR9uSz2l3cs8DPIPPARFY1E32GRjHRQGTwjCgiirz-ayExeCuAzdBhCO0QYH63rMZ2khXAHEvkoS5dsPDokDSrs85JXRj26-385dCoeV-lT7b0oo0/s1600/DSC06486.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz6jOMeq3Hjgl9_CH6LAyfO9LWJSSR9uSz2l3cs8DPIPPARFY1E32GRjHRQGTwjCgiirz-ayExeCuAzdBhCO0QYH63rMZ2khXAHEvkoS5dsPDokDSrs85JXRj26-385dCoeV-lT7b0oo0/s320/DSC06486.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The toasted bread topped with cheese<br />
is know as the "crouton"</td></tr>
</tbody></table>
<h2>
<span style="font-family: Georgia, Times New Roman, serif;">French Onion Soup</span></h2>
<div class="MsoNormal">
<o:p> </o:p>3 Tablespoons olive oil</div>
<div class="MsoNormal">
5 cups thinly sliced yellow onions</div>
<div class="MsoNormal">
½ teaspoon salt</div>
<div class="MsoNormal">
2 tbsp brown sugar</div>
<div class="MsoNormal">
3 Tablespoons flour</div>
<div class="MsoNormal">
8 cups beef stock</div>
<div class="MsoNormal">
1 cup beer (India Pale Ale or a Brown Ale works well)</div>
<div class="MsoNormal">
1 sprig fresh rosemary</div>
<div class="MsoNormal">
½ tsp dried thyme</div>
<div class="MsoNormal">
Salt and pepper to taste</div>
<div class="MsoNormal">
6-8 slices French bread, cut in rounds</div>
<div class="MsoNormal">
1 cups grated cheese<br />
<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxrXVTo3-nZatC9zf7eZW-Ddjvu4Dvbd4Mlyb99xxx1r5ckecMA6c4MuqDZ9IF5IS496HjEfvZXZFxayWqR0y9Gpt_DNWhQCRrRCOicsxzdwQuZmwWzs7mrUr-lWq1aqvIGOdx8T0hqrw/s1600/DSC06484.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxrXVTo3-nZatC9zf7eZW-Ddjvu4Dvbd4Mlyb99xxx1r5ckecMA6c4MuqDZ9IF5IS496HjEfvZXZFxayWqR0y9Gpt_DNWhQCRrRCOicsxzdwQuZmwWzs7mrUr-lWq1aqvIGOdx8T0hqrw/s320/DSC06484.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Completely unlike those tasteless cubes<br />
you put on top of Caesar salad.<br />
Do it right.</td></tr>
</tbody></table>
<br />
<br />
<br />
<br /></div>
<div class="MsoNormal">
</div>
<ol>
<li>Heat oil over low heat in a heavy soup pot. Add onions,
cover, and sweat until they are tender (15 to 25 minutes).</li>
<li>Heat beef stock over medium heat and bring to a simmer.</li>
<li>Remove the cover, increase heat to medium, and stir in the
salt and sugar. Cook 30-40 minutes, stirring often, until the onions are golden
and caramelized.</li>
<li>Sprinkle in the flour; cook and stir for 3 to 5 minutes.</li>
<li>Off the heat, whisk in beef stock. Add the beer, rosemary,
and thyme. Season to taste.</li>
<li>Return pot to range and bring to a simmer. Continue to cook,
partially covered, for 40-60 minutes.</li>
<li>When ready to serve, turn on oven broiler and toast bread
rounds.</li>
<li>Ladle soup into individual oven-proof bowls.</li>
<li>Place a piece of toasted bread on top of soup and sprinkle
generously with grated cheese.</li>
<li>Place under broiler until melted and bubbly.</li>
</ol>
<div>
Makes 6-8 servings</div>
<br />
<div class="MsoNormal">
<span style="font-size: xx-small;">Gamboa, BJ. Battle of the IBUS. </span><i style="font-size: x-small;">Drinking Made Easy</i><span style="font-size: xx-small;">. November 3</span><sup>rd</sup><span style="font-size: xx-small;">, 2012. </span><a href="http://drinkingmadeeasy.com/blog/battle-of-the-ibus/" style="font-size: x-small;">http://drinkingmadeeasy.com/blog/battle-of-the-ibus/</a></div>
<div class="MsoNormal">
<br /></div>
Vickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.com0tag:blogger.com,1999:blog-333427002176640010.post-88908006054513970462012-11-04T13:17:00.001-08:002012-11-04T22:11:34.267-08:00Challenge Accepted<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVeWiOR96ygZgwPHvwY00KPTF1XP5HcKudAgmgTOnqWiyGF2UiwYFDCWcvlh-hf9QASSyCW1g2rAr1c5LYyYLB_QrDjQAhSQPuLkaMpS1hyf-us3_Mj-s3Rqwy5f-SJ4FUJh_ASCdsc7I/s1600/DSC06481.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVeWiOR96ygZgwPHvwY00KPTF1XP5HcKudAgmgTOnqWiyGF2UiwYFDCWcvlh-hf9QASSyCW1g2rAr1c5LYyYLB_QrDjQAhSQPuLkaMpS1hyf-us3_Mj-s3Rqwy5f-SJ4FUJh_ASCdsc7I/s320/DSC06481.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What can I add beer to?<br />
A better question to ask is "What CAN'T I add beer to."</td></tr>
</tbody></table>
<br />
<span style="font-family: Times, Times New Roman, serif;">I don't have any food science or brewing tales this week. Instead I'd like to issue a challenge to my fellow omnomnomnivores:</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Name a dish I cannot add beer to. Without making an inedible mess.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">No, really. </span><span style="font-family: Times, 'Times New Roman', serif;">So far I've made sauces, soups, meat dishes, pasta, baked goods...even a salad.</span><span style="font-family: Times, 'Times New Roman', serif;">I'm curious to see what others think would be impossible. Although I have a running list of things to make, I'd like some new ideas. From an unbiased third party.</span><br />
<span style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Times, 'Times New Roman', serif;">In the meantime, enjoy this gratuitous recipe for cookies made with chocolate stout.</span><br />
<br />
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<span lang="EN-US" style="font-family: "Monotype Corsiva"; font-size: 22.0pt;">Chocolate
Stout Pecan Cookies<o:p></o:p></span></div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6ffmlknepzia6gya_xh5a4s5N2pKzASr91Swv4OsKUX9sDDJiylzEf-nQkJ7OyZG13qmDfyhr3jeH5EfIxyiWOH8ZYJlGNB0rmDKnfXF871HYSJoXOTOLRo-f93xf6Z4130JXCdm5MM/s1600/DSC06479.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr6ffmlknepzia6gya_xh5a4s5N2pKzASr91Swv4OsKUX9sDDJiylzEf-nQkJ7OyZG13qmDfyhr3jeH5EfIxyiWOH8ZYJlGNB0rmDKnfXF871HYSJoXOTOLRo-f93xf6Z4130JXCdm5MM/s400/DSC06479.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I need to stop using chocolate stout.<br />
It's just too easy.</td></tr>
</tbody></table>
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1 cup butter, unsalted</div>
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<span lang="EN-US">2 cups brown sugar<o:p></o:p></span></div>
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<span lang="EN-US">2 eggs<o:p></o:p></span></div>
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<span lang="EN-US">¼ cup unsweetened cocoa</span></div>
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2 cups chocolate stout<o:p></o:p></div>
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2 ½
cups flour<o:p></o:p></div>
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<span lang="EN-US">½ tsp salt (omit
if using salted butter)<o:p></o:p></span></div>
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<span lang="EN-US">1 tsp baking soda</span></div>
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<span lang="EN-US">1 cup pecan
halves, broken into coarse chunks and toasted<o:p></o:p></span></div>
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<span lang="EN-US">1 cup bittersweet
or dark chocolate chips</span></div>
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<span lang="EN-US"><br /></span></div>
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</div>
<ol>
<li><span style="text-indent: -18pt;">Preheat oven to 375°F (325°F in a
convection oven).</span></li>
<li><span style="text-indent: -18pt;">Pour beer into saucepan and bring to a simmer. Reduce beer until only 1/3 cup remains.</span></li>
<li><span style="text-indent: -18pt;">Cream butter and sugar.</span><span style="text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Add eggs and cocoa.</span><span style="text-indent: -18pt;"> </span><span style="text-indent: -18pt;">Beat until smooth.</span></li>
<li><span style="text-indent: -18pt;">Pour beer into butter and sugar mixture, and stir vigorously.</span></li>
<li><span style="text-indent: -18pt;">In a separate bowl, combine flour, salt, and baking soda.</span></li>
<li><span style="text-indent: -18pt;">Add dry mixture to butter mixture
gradually</span></li>
<li><span style="text-indent: -18pt;">Fold in the pecans and chocolate chips.</span></li>
<li><span style="text-indent: -18pt;">For best results, chill the dough overnight to solidify the butter. This gives the cookie more shape and prevents spreading.</span></li>
<li><span style="text-indent: -18pt;">Scoop dough with a teaspoon and form into
balls, placing them onto nonstick or greased baking sheets.</span></li>
<li><span style="text-indent: -18pt;">Bake for 12-14 minutes or until edges are
lightly browned.</span></li>
<li><span style="text-indent: -18pt;">Place on wire rack to cool.</span></li>
</ol>
<br />
<div align="right" class="MsoNormal" style="text-align: right;">
<span lang="EN-US">Makes approximately 48 cookies.<span style="font-size: medium;"><o:p></o:p></span></span></div>
Vickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.com0tag:blogger.com,1999:blog-333427002176640010.post-81275306427449385762012-10-28T17:27:00.000-07:002012-10-28T20:34:39.247-07:00The Chronicles of Carné-a<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgcFG4HFaAxpVdzlY8e3wz84rheNXoLcidj8MGASbkuxmTctWwI7EsL26OCQjuYLXQyxMWnvSsLTsznn4Cs6zKw9qTbTjXAdQYiO8hL-2z0Rga23Y-Lxx6_ejkB8sOIh-e15TTOavsjBo/s1600/dark_chocolate_chili.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgcFG4HFaAxpVdzlY8e3wz84rheNXoLcidj8MGASbkuxmTctWwI7EsL26OCQjuYLXQyxMWnvSsLTsznn4Cs6zKw9qTbTjXAdQYiO8hL-2z0Rga23Y-Lxx6_ejkB8sOIh-e15TTOavsjBo/s320/dark_chocolate_chili.png" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate and chili. Just trust me.</td></tr>
</tbody></table>
<span lang="EN-US">I often cook with chocolate stout. Sometimes I even put it in the food.</span></div>
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<span lang="EN-US">The Mesoamericans of Central America
fermented cacao pods to make chicha, a drink analogous to beer. However, a recent archaeological study suggests
that chocolate was first produced as a by-product of beer.</span></div>
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<br /></div>
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<span lang="EN-US">Fermentation is necessary to produce the
flavor compounds we know and love, such as theobromine. A recent archaeological study found pot shards
were found by in a ruined ancient village in the Ulúa Valley in Honduras dating
from 200 BC to before 1100 BC. Chocolate
residues containing theobromine were extracted from the pores of these pot
shards, suggesting the involvement of fermentation. This led the investigators to speculate that
cacao beer might have been the originating process. The transition from beer to chocolate may
have come when ground cacao seeds were added to the beer, making a thick
unsweetened beverage.</span></div>
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<br /></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijcGhXN2MSkhQWmc8kC3qVrgqCu1hp_OQP3rkPqrTqbq6T8SMjqySltV9HSC9iL0W-yVTzW0pXN8jlyLwtdYbMMXoaskATBmw4kXv6cIbeN_Hx95ISfGs6hYn6zYwvLDsdLRstAhr215A/s1600/220px-Theobromin_-_Theobromine.svg.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijcGhXN2MSkhQWmc8kC3qVrgqCu1hp_OQP3rkPqrTqbq6T8SMjqySltV9HSC9iL0W-yVTzW0pXN8jlyLwtdYbMMXoaskATBmw4kXv6cIbeN_Hx95ISfGs6hYn6zYwvLDsdLRstAhr215A/s200/220px-Theobromin_-_Theobromine.svg.png" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Theobromine</td></tr>
</tbody></table>
<span lang="EN-US">While the subtle sweetness makes it easy to
use in desserts, the rich chocolate malts are perfectly at home with dark meats
and sauces. You don’t need to follow a
recipe if you know what flavors complement each other. Pay attention to the balance of flavors. Sweet, salty, sour, bitter, and spicy.</span></div>
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<br /></div>
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<span lang="EN-US">In this chili, the chipotle peppers are
salty and spicy, with a hint of acidity from the lime to cut the heat. Chocolate and stout add a complex bitterness
that ties it all together. I don’t think
I’ve ever made chili the same way twice, but I may now make an exception.</span></div>
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<br /></div>
<h3>
Chocolate Stout Chili con Carne</h3>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-60OXi0l0HYKDjXFfBPu3nFjY1IRqdjNXnvtaO5kBKV8HrsN-oG6Ex-C02x7zoV6fltn3PXwpHF9oAn0mXdRY6UVqCq0wpO25BxC-5R02TltCdb7fqvEucPTuS4Uf2rkQhIcD3IkxSY/s1600/IMG_1959.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-60OXi0l0HYKDjXFfBPu3nFjY1IRqdjNXnvtaO5kBKV8HrsN-oG6Ex-C02x7zoV6fltn3PXwpHF9oAn0mXdRY6UVqCq0wpO25BxC-5R02TltCdb7fqvEucPTuS4Uf2rkQhIcD3IkxSY/s400/IMG_1959.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chili night! With roasted garlic bread.</td></tr>
</tbody></table>
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<span lang="EN-US">4 garlic cloves, minced</span></div>
<div class="MsoNormal">
<span lang="EN-US">2 large onions, finely diced</span></div>
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<span lang="EN-US">3 tablespoons canola oil</span></div>
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<span lang="EN-US">3 lb (1.5 kg) lean ground beef</span></div>
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<span lang="EN-US">2 cans black beans, drained</span></div>
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<span lang="EN-US">2 cans kidney beans, drained</span></div>
<div class="MsoNormal">
<span lang="EN-US">4 jalapeno peppers, finely diced</span></div>
<div class="MsoNormal">
<span lang="EN-US">5 oz. unsweetened chocolate</span></div>
<div class="MsoNormal">
<span lang="EN-US">3 Tbsp. chipotle puree</span></div>
<div class="MsoNormal">
<span lang="EN-US">2 tablespoons ground cumin</span></div>
<div class="MsoNormal">
<span lang="EN-US">2 tbsp chili powder</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 tbsp finely ground black pepper</span></div>
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<span lang="EN-US">2 fresh limes</span></div>
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<span lang="EN-US">1 can diced tomatoes</span></div>
<div class="MsoNormal">
<span lang="EN-US">1 can crushed tomatoes</span></div>
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<span lang="EN-US">1 can tomato sauce</span></div>
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<span lang="EN-US">1 bottle (355 ml) stout</span></div>
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<span lang="EN-US">1-2 tsp liquid smoke</span></div>
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<span lang="EN-US">1 teaspoons salt, or to taste</span></div>
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<br /></div>
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</div>
<ol>
<li>Heat oil in a large
heavy pot. Cook the onions and garlic
cloves over moderate heat, stirring frequently until the onions are softened.</li>
<li>Add the ground beef and cook the mixture,
stirring and breaking up the lumps, until the meat is no longer pink.</li>
<li>Finely chop unsweetened chocolate. Add to pot along with beans, chipotle purée,
and spices (cumin, chili powder, black pepper).
Simmer uncovered for 5 minutes.</li>
<li>Grate lime zest and squeeze juice from
lime. Add to pot along with tomatoes
(diced, crushed, and sauce), and stout.</li>
<li>Add salt and liquid smoke to taste. Cover pot and allow to simmer for 20-30
minutes.</li>
<li>The chili may be frozen or kept chilled for
up to 3 days.</li>
</ol>
<a href="http://www.blogger.com/blogger.g?blogID=333427002176640010" name="_GoBack"></a>Hecht, J (2007). Ancient beer pots point to origins of chocolate. <i>New Scientist</i>. <a href="http://www.newscientist.com/article/dn12910-ancient-beer-pots-point-to-origins-of-chocolate.html%20chocolate">http://www.newscientist.com/article/dn12910-ancient-beer-pots-point-to-origins-of-chocolate.html%20chocolate</a>Vickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.com0tag:blogger.com,1999:blog-333427002176640010.post-30922655415300513382012-10-12T22:16:00.002-07:002012-10-12T22:23:01.919-07:00Smashing Pumpkins<br />
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I have lots to be thankful for. Friends.
Family. Beer. Pumpkin-flavored EVERYTHING.</div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5XJtE8JEOgM7msz07d8AHMftZaT6kBReIagUqJbJe-DN4_XfxqcmUTL_h3PsqQRcmyFwFuE5MuVncxn7MfqHDj9oifKPJOQzvY3e-sASJSW-ienNIy3fqgcksf7hv-82_iim2bOz0174/s1600/IMG_1895.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5XJtE8JEOgM7msz07d8AHMftZaT6kBReIagUqJbJe-DN4_XfxqcmUTL_h3PsqQRcmyFwFuE5MuVncxn7MfqHDj9oifKPJOQzvY3e-sASJSW-ienNIy3fqgcksf7hv-82_iim2bOz0174/s320/IMG_1895.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A little lovin' from the oven.</td></tr>
</tbody></table>
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There’s one thing I don’t understand. Why can we only have
pumpkin-flavored things in late fall? Sure
seasonal availability might play a factor in society’s decision to ration the
pumpkin goods, but most people make their pies, muffins, and cupcakes from the
canned pureé anyway.
From now on, I’m going to make pumpkin flavored baked goods whenever I
like. Try and stop me.</div>
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<br /></div>
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Personally, I prefer winter-spiced seasonal beers to the pumpkin
varieties. However, there is a certain
appeal to a pint of spicy, squash-y goodness with the turkey dinner grand finale.</div>
<div class="MsoNormal">
<br /></div>
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I am especially fond of St. Ambroise Citrouille from the McAuslan
Brewery. The squash flavor definitely
takes a back seat to the cinnamon and nutmeg character, but adds a detectable caramel
sweetness to the brew.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm0s0zM2nvQWPKhQ4sosnkBzwvTsPQaip8xbpbh7pfU_jsWUaX5tTpr_PLIRjZEySZklkuqDldTnuXLdNNm9A_P0rljA-hdAXL0K2-NxHXi8_UkEKXFGJ8tfVsHcGFxRnGjRNWfNmoG7M/s1600/st-ambroise-citrouille-pumpkin-ale-bottle-glass.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm0s0zM2nvQWPKhQ4sosnkBzwvTsPQaip8xbpbh7pfU_jsWUaX5tTpr_PLIRjZEySZklkuqDldTnuXLdNNm9A_P0rljA-hdAXL0K2-NxHXi8_UkEKXFGJ8tfVsHcGFxRnGjRNWfNmoG7M/s320/st-ambroise-citrouille-pumpkin-ale-bottle-glass.jpg" width="232" /></a></div>
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This year Alley Kat also released a Pumpkin Pie spiced beer,
but I have yet to locate a bottle. I’ve
heard several good reviews from fellow beer geeks, and I would be severely
disappointed if I were to miss it.</div>
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<br /></div>
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The Howe Sound Brewing Company makes Pumpkin Eater, a strong
ale flavored with this significant squash.
It also makes an excellent cheesecake, I might add.</div>
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<br /></div>
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I began my Thanksgiving weekend with a field trip to Prairie
Gardens , a pumpkin patch and "adventure farm" in Bon Accord, AB. There's a haunted house, a corn toss, a petting zoo...it's great fun. My partner-in-crime asked if
I knew how to cook with fresh pumpkin. I
had never done so, but was unable to resist a new challenge.</div>
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<br /></div>
<div class="MsoNormal">
We selected two pumpkins to bring home from our excursion: a
large green specimen to carve into a monstrous “Pumpkinstein”, and a smaller
one to roast.</div>
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<br /></div>
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I had no idea how easy it would be.</div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMr4bZGu5-N3IOK3X6x2Ka0UZFY0BWNZx84l_xJ0VlFjfbNcOBbwzv9xPDU4qVWhe5lzK3k_qUCdq7dqG21XTCXk7c1FWk6HkkqydCj6Nz3JpkQWHu8zL-bXEwcDcT1yuNgerToNiE7SM/s1600/IMG_1887.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMr4bZGu5-N3IOK3X6x2Ka0UZFY0BWNZx84l_xJ0VlFjfbNcOBbwzv9xPDU4qVWhe5lzK3k_qUCdq7dqG21XTCXk7c1FWk6HkkqydCj6Nz3JpkQWHu8zL-bXEwcDcT1yuNgerToNiE7SM/s320/IMG_1887.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Easy as pie. Pumpkin pie.</td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Step 1</b>: Choose a pumpkin that is about the size of a cantaloupe.</div>
<div class="MsoNormal">
<b>Step 2</b>: Remove the stem by wedging a knife underneath and
using it as a lever. A machete works
well, but a butter knife will suffice.</div>
<div class="MsoNormal">
<b>Step 3</b>: Cut your pumpkin in half lengthwise, through the
hole left by the stem. If you’re a <strike>lazy</strike> <i>frail and helpless</i><b> </b>woman like me, get a big strong man to complete
this step.</div>
<div class="MsoNormal">
<b>Step 4</b>: Scoop out the pulp and seeds. Sprinkle the seeds in salt and roast them to
sustain you through the arduous cheesecake-making ordeal.</div>
<div class="MsoNormal">
<b>Step 5</b>: Place pumpkin halves face down on a baking sheet
lined with aluminum foil.</div>
<div class="MsoNormal">
<b>Step 6</b>: Roast at 375°F
for 1-1/2 hours until the skin easily pulls away from the flesh.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiimMNSbwQTznfXdJmXsaTQR7skx1jrQZfo9su8wQhDsGUbOechwi9ztsLBO3VMbfhDRq_eE6LuCb_swX5julGu39b2OGtBVL5jbeI3J5faRj5eBSZcK3hKm_Ooys8NDwbjOqslzuj3yAA/s1600/howesound_pumpkineater.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiimMNSbwQTznfXdJmXsaTQR7skx1jrQZfo9su8wQhDsGUbOechwi9ztsLBO3VMbfhDRq_eE6LuCb_swX5julGu39b2OGtBVL5jbeI3J5faRj5eBSZcK3hKm_Ooys8NDwbjOqslzuj3yAA/s200/howesound_pumpkineater.jpg" width="200" /></a>My only warning is this: once you have tasted freshly
roasted pumpkin, you will never go back to the canned pureé. It will taste insipid and stale in comparison.</div>
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We used the fresh squash puree to create a scrumptious
cheesecake with Howe Sound Pumpkin Eater strong ale. This recipe is adapted from my favorite beer
blog, The Beeroness. Very often she
posts recipes that I too thought beer would improve, while other times she
conceives combinations that even I had never dared to devise.</div>
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<h3>
Pumpkin Ale Cheesecake</h3>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMX6vujToDLBOYQuw6kg1bhsX4YJD1jEkfXCQns3jfW44jeG176dlR_LmO_R8HnHaqSCbl09AiedDP5rny-zTNSMcid3zYmTDgBnPQN_ZtDe60kvQlCjNOBmLmjHZBL0r3HIm-63hrGPE/s1600/IMG_1898.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMX6vujToDLBOYQuw6kg1bhsX4YJD1jEkfXCQns3jfW44jeG176dlR_LmO_R8HnHaqSCbl09AiedDP5rny-zTNSMcid3zYmTDgBnPQN_ZtDe60kvQlCjNOBmLmjHZBL0r3HIm-63hrGPE/s320/IMG_1898.JPG" width="320" /></a>9 large sized gingersnap cookies<o:p></o:p></div>
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¼ cup melted butter<o:p></o:p></div>
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1 ½ cups brown sugar<o:p></o:p></div>
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16 oz cream cheese (softened)<o:p></o:p></div>
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4 eggs<o:p></o:p></div>
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2 tsp vanilla extract<o:p></o:p></div>
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2 cups pumpkin puree<o:p></o:p></div>
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1 tsp cinnamon<o:p></o:p></div>
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<span lang="FR">½ tsp nutmeg<o:p></o:p></span></div>
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<span lang="FR">1 ¼ cup pumpkin
ale<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="FR">¼ cup plus 2 tbs
flour<o:p></o:p></span><br />
<span lang="FR">¼ cup pecan halves, toasted</span><br />
<span lang="FR">Maple syup to garnish</span></div>
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</div>
<ol>
<li>In a food processor pulse ginger snap cookies, processing
until they are fine crumbs.</li>
<li>While the food processor is still running, add the melted
butter and process until it resembles wet sand.</li>
<li>Press buttered cookie crumbs into the bottom of a 9 inch
spring form pan, or into several miniature foil pans.</li>
<li>In a large bowl, combine brown sugar and cream cheese. Cream
with an electric mixer until well combined.</li>
<li>One at a time, add the eggs and vanilla, mixing until well
combined. Scrape the bottom of the bowl
with a rubber spatula before adding each egg.</li>
<li>Add the pumpkin puree, cinnamon nutmeg and salt. Mix until
well blended.</li>
<li>Add the beer and stir until combined.</li>
<li>Sprinkle the flour over the bowl, stir on medium speed until
an even consistency is reached.</li>
<li>Pour cream cheese mixture over the crust.</li>
<li>Bake at 350 for about one hour or until the centre is firm.</li>
<li>Chill until set, about 3 hours. Or 1 hour, if you’re impatient like me.</li>
<li>Garnish with maple syrup and top with toasted pecans before
serving.</li>
</ol>
<div>
Recipe adapted from The Beeroness <a href="http://thebeeroness.com/2012/09/27/pumpkin-ale-cheesecake-with-beer-pecan-caramel-sauce/">http://thebeeroness.com/2012/09/27/pumpkin-ale-cheesecake-with-beer-pecan-caramel-sauce/</a></div>
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Vickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.com0tag:blogger.com,1999:blog-333427002176640010.post-71695523858586172362012-10-06T22:11:00.002-07:002012-10-06T22:20:23.216-07:00Ribs for Her Pleasure<br />
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Earlier in the season I was recruited to produce a menu for
a fraternity group meal or “Manwhich”. I
was originally told there would be 20-30 young men at the event. Sometimes I question my own sanity.</div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpALP9tG5B75mcLkSIFjMs2mwSeyBM4c1RhT3v8yc8gIP-pUdkEYwPY8F7N8nywBnuUkT45MF4dofLkwrnAR7PrOellobyUU3hOZfj4TMuKJ1osmomFozX4wWscAyXmAmdUB5TA6LReM/s1600/mac.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpALP9tG5B75mcLkSIFjMs2mwSeyBM4c1RhT3v8yc8gIP-pUdkEYwPY8F7N8nywBnuUkT45MF4dofLkwrnAR7PrOellobyUU3hOZfj4TMuKJ1osmomFozX4wWscAyXmAmdUB5TA6LReM/s320/mac.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mac'n out.</td></tr>
</tbody></table>
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I made a rule that each dish I made had to incorporate beer,
bacon, or both. The menu included two
recipes from former posts, and a third I had recently devised:</div>
<div class="MsoNormal">
<br /></div>
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Bacon n’ Beer Mac and Cheese</div>
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Chocolate Stout Ribs (see below)</div>
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Bacon Chocolate Stout Cupcakes</div>
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<br /></div>
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10 racks of ribs, 9 cups of BBQ sauce, 2 kg pasta, 1.6 kg
cheese, 1 lb of butter, 2L of milk, 3 packs of bacon, 29 cupcakes, and a beer. I bought this all two days before the “Manwhich”. My biceps hurt for the rest of the week. This was enough to double the recipe of BBQ
sauce and quadruple the mac n’ cheese. I could only hope it would be enough.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRipSAHzOnQIqXv6Vi7S85ZT2oU0BLNEMNWsTTO1_waEk4AoL2Op1qGVz19AOI_9GvRZ9rzoUbM8wjt8sSJJf_cMVPd81oUT4uLvevfro-L2YAUu_huvqeJtak7hKk8b9ZtklRp0pgn9Y/s1600/baconcup.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRipSAHzOnQIqXv6Vi7S85ZT2oU0BLNEMNWsTTO1_waEk4AoL2Op1qGVz19AOI_9GvRZ9rzoUbM8wjt8sSJJf_cMVPd81oUT4uLvevfro-L2YAUu_huvqeJtak7hKk8b9ZtklRp0pgn9Y/s320/baconcup.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon chocolate cupcakes for dessert.<br />
Mancakes.</td></tr>
</tbody></table>
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I had done a lot of prep ahead of time for the meal, and had
shown up early to start cooking, but was still flustered. There is a lot of pressure to have everything
done on time at the SAME time. Luckily I
was rescued by a lovely helper, who was critical in keeping me organized, and
giving me the necessary support when things went wrong. Like when I spilled dry pasta all over the
stove. Or when we discovered the oven
had been turned off by a phantom menace.</div>
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<br /></div>
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I dare not imagine the consequences of 20 hungry male
university students who have been denied a promised feast. I owe my life to the barbecue, which we used
to speed up the cooking process.</div>
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<br /></div>
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Overall, it turned out to be a successful meal. The ego boost and the compliments were pretty
good fringe benefits, but the real reward is the time I get to spend with a
bunch of great friends.</div>
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<br /></div>
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<u><br /></u>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMJH3bTl29hxM4rV0NzZpsowvojGgTAFyWFS-fMdAraZmVqbsciuNomOCVAShXei6KsQphrNSXvuzkwfEA1uY9yZrX1YWBWGzG1DWoHNez7JJM2fyohD3_aNEFd-ryrRCIDrbGdGhP4k/s1600/ribs.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMJH3bTl29hxM4rV0NzZpsowvojGgTAFyWFS-fMdAraZmVqbsciuNomOCVAShXei6KsQphrNSXvuzkwfEA1uY9yZrX1YWBWGzG1DWoHNez7JJM2fyohD3_aNEFd-ryrRCIDrbGdGhP4k/s320/ribs.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grillaxing. Not.</td></tr>
</tbody></table>
<h3>
<u><br /></u></h3>
<h3>
<u>Chocolate Stout BBQ Sauce</u></h3>
</div>
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<br /></div>
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2 tbsp olive or canola oil</div>
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4 cloves garlic, finely minced</div>
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1 tbsp Chipotle puree</div>
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1 cup ketchup</div>
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2 tbsp Worcestershire sauce</div>
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1 lemon</div>
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1 cup stout</div>
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⅓ cup fancy molasses</div>
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¼ cup balsamic vinegar</div>
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½ cup brown sugar</div>
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2 tbsp prepared mustard</div>
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2 tbsp chili powder</div>
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2 tbsp smoked paprika</div>
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2 tbsp cocoa powder</div>
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2 oz. unsweetened baking chocolate, finely chopped</div>
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½ tsp finely ground black pepper</div>
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Salt and freshly ground pepper to taste</div>
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</div>
<ol>
<li>In a pot over medium heat, add the oil and allow to get hot
but not smoking.</li>
<li>Add the garlic and sauté for about 30 seconds.</li>
<li>Add chocolate and spices, stirring gently as chocolate
melts.</li>
<li>Add the remaining ingredients and stir until combined.</li>
<li>Allow to cook until thickened, stirring occasionally, about
15 minutes.</li>
</ol>
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<br /></div>
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<h3>
<u>Chocolate Chili BBQ Rub</u></h3>
</div>
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<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWIB2X3a_NX7dJ09mTUZEaa1A2RBwoN9ipi_cQ5B5wT-69X40ech_WMne7ZdE9bPlpAWUzxCYzvAAKgV_rMyqt0P_on8kQTTvtjD22XWgQvpTsOmGkJgYX8ivCMNA0qTBd1Sw29eIQBpk/s1600/fight.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWIB2X3a_NX7dJ09mTUZEaa1A2RBwoN9ipi_cQ5B5wT-69X40ech_WMne7ZdE9bPlpAWUzxCYzvAAKgV_rMyqt0P_on8kQTTvtjD22XWgQvpTsOmGkJgYX8ivCMNA0qTBd1Sw29eIQBpk/s320/fight.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grillmaster...there can only be one!</td></tr>
</tbody></table>
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2 tsp cocoa powder</div>
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2 tsp chili powder</div>
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2 tsp brown sugar</div>
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2 tsp salt</div>
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1 tsp ground black pepper</div>
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<br /></div>
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</div>
<ol>
<li>Combine ingredients in a small container.</li>
<li>Store until use.</li>
</ol>
<br />
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<br /></div>
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<h3>
<u>Chocolate Stout Ribs</u></h3>
</div>
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<br /></div>
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5 lb pork ribs, side or back</div>
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<span lang="IT">1 recipe
chocolate chili BBQ rub<o:p></o:p></span></div>
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<span lang="IT">1 recipe
chocolate stout BBQ sauce<o:p></o:p></span></div>
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<br /></div>
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</div>
<ol>
<li>Preheat oven to 300°F.</li>
<li>Prepare ribs by removing the translucent membrane on the
inside of the rack.</li>
<li>Apply 2 tbsps of chocolate chili BBQ rub to each rack of ribs.</li>
<li>Place the ribs, meaty side up, on a pan in a single layer.
Cover tightly with aluminum foil and place in oven.</li>
<li>Cook for 1 to 2 hours, or until meat tears away from the
bone..</li>
<li>Remove foil and brush ribs generously with barbecue
sauce. </li>
<li>Finish ribs in the oven by broiling for 3-5 minutes (if ribs
are hot) or until sizzling and golden. Turn ribs over and repeat, basting with
barbecue sauce.</li>
<li>If someone turned off your oven, resist spanking them. In the face.
With a chair.</li>
<li>Instead, grill for 3-5 minutes over medium-high heat.</li>
<li>Serve the ribs and leave before the marriage proposals
begin.</li>
</ol>
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<o:p><span style="font-size: xx-small;">Photography courtesty of Ryan Vermilion </span></o:p></div>
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<a href="http://www.putporkonyourfork.com/all_about_pork/how_to/make_perfect_pork_ribs.html"><span style="font-size: xx-small;">http://www.putporkonyourfork.com/all_about_pork/how_to/make_perfect_pork_ribs.html</span></a></div>
Vickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.com0tag:blogger.com,1999:blog-333427002176640010.post-375094168982462592012-09-27T09:05:00.000-07:002012-09-27T09:05:31.739-07:00Up the Kriek Without a Paddle<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT94NWFTTb9m6O0GckrGqH5hEO8p2u2gBg-FSwUlF5eeC41OivHKWZacTGMhjRYmpJLrZUTGs-SND9wTwrwbf-MBnAiYc7Vc6GYcPaSdpxTzWaq3n_WDo9yIXrjZngnAWJSk95aHZdPlg/s1600/DSC06385.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT94NWFTTb9m6O0GckrGqH5hEO8p2u2gBg-FSwUlF5eeC41OivHKWZacTGMhjRYmpJLrZUTGs-SND9wTwrwbf-MBnAiYc7Vc6GYcPaSdpxTzWaq3n_WDo9yIXrjZngnAWJSk95aHZdPlg/s200/DSC06385.JPG" width="200" /></a></div>
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Kriek is a Belgian specialty, created from a lambic beer
brewed with Morello cherries or the rare "Schaerbeekse" variety. Lambic beers undergo spontaneous fermentation
from exposure to wild yeasts and lactic acid bacteria. The process produces lactic and acetic acids
within the final product, which are often complemented by the addition of fruit
flavors instead of hops. The name “Kriek”
comes from the Dutch word for the cherry.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbN8k51W-PoKsfn7KFAEAPhHlI4DArZDHlWAmgT9mdUKCFRmgAnn0z1zWwjeP8Oxs46tyIhBKQ6XbjvL4P-1R1zUoddE7eV2w4uM0r_iZ7-6URdvdi-5MC8ThiPY6bnqPj74e0IYbl1M/s1600/stoemper.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbN8k51W-PoKsfn7KFAEAPhHlI4DArZDHlWAmgT9mdUKCFRmgAnn0z1zWwjeP8Oxs46tyIhBKQ6XbjvL4P-1R1zUoddE7eV2w4uM0r_iZ7-6URdvdi-5MC8ThiPY6bnqPj74e0IYbl1M/s1600/stoemper.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crushed by<br />the "Stoemper"</td></tr>
</tbody></table>
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Traditionally, a rod called a “stoemper” and a lump of sugar
would be offered to those who drank Kriek in Belgian pubs. The customer could crush the sugar at the
bottom of the glass to temper the sour flavor of the beer. Sugar is usually added to most fruit lambics
on the market today to increase popularity among younger, less adventurous
imbibers.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZyXOVjFtxW_aN26tIrhhyVxIQjH6kvT7MQgwTGQ_YRFXeeokF4YwsJnitsgTtqPSXUhRLrV-uyGYV_sO_17J_kPbovI_xOCESgUf5ph5Q3ncCvm5YPic7gqLyf6UVjooPICKnC4Ti_E/s1600/FLORIS_KRIEK.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZyXOVjFtxW_aN26tIrhhyVxIQjH6kvT7MQgwTGQ_YRFXeeokF4YwsJnitsgTtqPSXUhRLrV-uyGYV_sO_17J_kPbovI_xOCESgUf5ph5Q3ncCvm5YPic7gqLyf6UVjooPICKnC4Ti_E/s200/FLORIS_KRIEK.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whenever I cook, I ask myself:<br />"How could I add beer to this."</td></tr>
</tbody></table>
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The Cantillon Brewery produces an authentic Kriek, in which cherries
are added at the beginning of fermentation.
Lindemans uses a similar method, but adds the fruit once the beer has fermented
for six months. The Italian Birrificio Del
Ducato produces several lambic beers in the Belgian style, including La Luna
Rossa, a yeasty brew for true lambic enthusiasts.</div>
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For this week’s recipe I used Floris Kriek from the Huyghe
Brewery out of Melle. The company was
established in 1654, and celebrated their 350<sup>th</sup> anniversary in 2005.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuvBQjVe7qOwRmpQSHAFABr9fHNZZAL-iRepx1twkj9AkZ26khIMoBAysJ6XSORGgDgj0giAbkJdDUhD4rNmGBhkrKIp0qFKqNVMbG1yhyphenhyphenOfaip1zfYvKderVRW0jytvL93JDuT18CZ8M/s1600/kriek.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuvBQjVe7qOwRmpQSHAFABr9fHNZZAL-iRepx1twkj9AkZ26khIMoBAysJ6XSORGgDgj0giAbkJdDUhD4rNmGBhkrKIp0qFKqNVMbG1yhyphenhyphenOfaip1zfYvKderVRW0jytvL93JDuT18CZ8M/s320/kriek.jpg" width="225" /></a>My family has a single Adam’s cherry tree in our backyard,
producing buckets of sour cherries each August.
A family of three can only consume so many cherry pies. We find other creative ways to use them –
cherry barbecue sauce and cherry-infused grappa, among other things. Even then we have to dry more than half the
harvest with a NESCO dehydrator. The
dried cherries end up in trail mix, salads, and my baking projects.</div>
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<br /></div>
<div class="MsoNormal">
I’ve wanted to make a dessert with cherry-flavored lambic
for quite some time. I told someone about
my idea while out on a second date. He
replied, “Why don’t you make normal chocolate cookies?” There was no third date. Why would I ever want to be “normal”?</div>
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<h3>
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<h3>
<br /></h3>
<h3>
<br /></h3>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiat3OhT1pJk7piTTvyeEmdV_K6sWg2Xld5Zym5hPkp3HC96LV2GtgTYPIW74CJJyV8C5vSP9knaicpy-ukKKAxrCESuajWwTVoZCyxXLZEN_12FRbfbHliLbb2Yo99Cb8pG1GVNRTFKGk/s1600/DSC06398.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiat3OhT1pJk7piTTvyeEmdV_K6sWg2Xld5Zym5hPkp3HC96LV2GtgTYPIW74CJJyV8C5vSP9knaicpy-ukKKAxrCESuajWwTVoZCyxXLZEN_12FRbfbHliLbb2Yo99Cb8pG1GVNRTFKGk/s400/DSC06398.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"C" is for cookie. That's good enough for me.</td></tr>
</tbody></table>
<h3>
<br /></h3>
<h3>
Chocolate Kriek Cookies</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
¾ cup kriek (cherry) lambic beer</div>
<div class="MsoNormal">
1 cup dried sour cherries</div>
<div class="MsoNormal">
1 cup unsalted butter</div>
<div class="MsoNormal">
2 cups brown sugar</div>
<div class="MsoNormal">
2 eggs</div>
<div class="MsoNormal">
1 tsp vanilla extract</div>
<div class="MsoNormal">
2 ½ cups flour</div>
<div class="MsoNormal">
½ tsp salt</div>
<div class="MsoNormal">
1 tsp baking soda</div>
<div class="MsoNormal">
⅓
cup unsweetened cocoa</div>
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1 cup bittersweet or dark chocolate chips</div>
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<br /></div>
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<o:p><br /></o:p></div>
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</div>
<ol>
<li>Preheat oven to 375°F (325°F in a convection oven).</li>
<li>Combine sour cherries and beer in a small saucepan over
medium heat. Once beer begins to boil,
reduce heat and let simmer for 4-5 minutes.
Remove from heat once all but ¼ cup of the liquid is absorbed.</li>
<li>Cream butter and sugar.</li>
<li>Add eggs and vanilla.
Beat until smooth.</li>
<li>In a separate bowl, combine flour, salt, baking soda, and
cocoa.</li>
<li>Add dry ingredients to creamed butter and sugar gradually, stirring
vigorously.</li>
<li>Add kriek-soaked cherries and reserved liquid and mix
well. Fold in chocolate chips.</li>
<li>For best results, chill the dough in a refrigerator
overnight to solidify the butter. This
gives the cookie more shape and prevents spreading.</li>
<li>Scoop dough with a teaspoon and drop onto nonstick or greased
baking sheet. Press each lightly with a
spoon or the palm of your hand.</li>
<li>Bake for 12-14 minutes or until edges are lightly
browned. Cookies will be slightly risen,
but will collapse upon cooling.</li>
<li>Place on wire rack to cool.</li>
</ol>
<br />
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<br /></div>
<div class="MsoNormal">
Makes approximately 48 cookies.</div>
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<br /></div>
<div class="MsoNormal">
<span style="font-size: xx-small;">Cantillon Brewery <a href="http://www.cantillon.be/br/3_102">http://www.cantillon.be/br/3_102</a></span></div>
<div class="MsoNormal">
<span style="font-size: xx-small;">De Wolf, Aschwin. Piquette
and the Lambic Stoemper. Lambic and Wild
Ale. August 16<sup>th</sup>,2011. <a href="http://lambicandwildale.com/tag/kriek/">http://lambicandwildale.com/tag/kriek/</a></span></div>
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<span style="font-size: xx-small;"><span lang="FR">Lindemans </span><a href="http://www.lindemans.be/start/kriek/en"><span lang="FR">http://www.lindemans.be/start/kriek/en</span></a></span><span lang="FR"><o:p></o:p></span></div>
Vickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.com0tag:blogger.com,1999:blog-333427002176640010.post-63477565292526184782012-09-17T22:34:00.001-07:002012-09-18T08:10:01.490-07:00MKT Fresh Food + Beer Market<div class="MsoNormal">MKT Fresh Food + Beer Market is run by the Century Hospitality Group, which also owns the Century Grill, Lux Steakhouse, the DeLux Burger Bars and One Hundred. This place has the potential to become a thriving craft beer hot-spot, but has a long way to go to achieve this. I was impressed by the menu and the beer list, but the service needs to be improved substantially.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><a href="http://www.urbanspoon.com/r/131/1685814/restaurant/University-Old-Strathcona/MKT-Fresh-Food-Beer-Market-Edmonton" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="MKT Fresh Food & Beer Market on Urbanspoon" src="http://www.urbanspoon.com/b/link/1685814/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a>MKT is located in the former Strathcona Train Station, built in 1891. In more recent years, this building was home to the Iron Horse nightclub, which closed in 2010. While the extensive size is good for a late-night venue, it is a nightmare to servers and clients alike. I noticed two-way radios dangling from the waists of every hostess, to alleviate the inevitable communication issues in such a building.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzEo6KJOS2z4IpqmADsMBL9kVcIBsile1kNfdUSBGDQo_Ctju8ry5DT4ZEaaknzGPXBGTfI-GVSnMlwc0h7lTJzQiI-FwCD0b49xejbWWpkB4Bi0txfo0DxKBI7kS7sfe8NkyUXR9QtRQ/s1600/DSC06334.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzEo6KJOS2z4IpqmADsMBL9kVcIBsile1kNfdUSBGDQo_Ctju8ry5DT4ZEaaknzGPXBGTfI-GVSnMlwc0h7lTJzQiI-FwCD0b49xejbWWpkB4Bi0txfo0DxKBI7kS7sfe8NkyUXR9QtRQ/s320/DSC06334.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Beer Geek and her Beer Geek Breakfast.</td></tr>
</tbody></table><br />
It was Friday, September 14<sup>th</sup> and possibly one of the last warm evenings we would this year. MKT had assigned several servers to their impressive patio for the occasion. One girl seemed to be doing a good job, cycling back and forth between four large wooden tables with plates of food while several others stood idle.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I had come early with a friend to stake claim to a table for a large birthday party before the venue became busy. We sat down at a long wooden picnic table, but waited 20 minutes before even being acknowledged. Our first waitress appeared flustered and disorganized, pages of her notepad fluttering to the ground as she struggled to find her pen. When I asked what was available from the rotational taps, she panicked and ran off to ask another staff member. We never saw her again.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7edtOWpeyZ0kIiNL_zMxajU-29IlBkbsCFMNuREnFn6_tIphOHrzFTtuyHYrN9VO6yXyHqOe2wPI6zqM7wNovjw1kqUijA-GLSkLb2weSCLov6cBQA8mgy-R8whOtr3WwapIK6hI-pwE/s1600/DSC06331.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7edtOWpeyZ0kIiNL_zMxajU-29IlBkbsCFMNuREnFn6_tIphOHrzFTtuyHYrN9VO6yXyHqOe2wPI6zqM7wNovjw1kqUijA-GLSkLb2weSCLov6cBQA8mgy-R8whOtr3WwapIK6hI-pwE/s320/DSC06331.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's like I'm travelling through beer hyperspace!<br />
<br />
</td></tr>
</tbody></table>Eventually I got tired of waiting for our server to return, and motioned to the hostess that we were in need of attention. We were sent a more organized individual to attend to our needs, and enjoyed proficient service for the rest of the evening. Although MKT does have some talented servers, it may be necessary to improve the training of less experienced staff to give consistent service.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Now for the fun part. The beer list is by far the main attraction. MKT offers 55 different draught beers, 60 available by the bottle, and 4 “rotational taps” for seasonal offerings. They also offer several creative beer cocktails or "Hop Tails", including the Twisted Beer Caesar and the Chambly Pineapple Punch.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwjZ1MAnBuB4WhQKbSlgPM6592IEXBMtAhAZ3mHmfWrBdKIN7Re1KB8D8wipbOZtLJak8FdyOtp8YPVqVcSFPynas7c4bWfapYx9w6SS3uIrHHF51g9f1aO1F_BGq8sFnjC4P1vhVDnV8/s1600/choc+stout.jpg_512" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwjZ1MAnBuB4WhQKbSlgPM6592IEXBMtAhAZ3mHmfWrBdKIN7Re1KB8D8wipbOZtLJak8FdyOtp8YPVqVcSFPynas7c4bWfapYx9w6SS3uIrHHF51g9f1aO1F_BGq8sFnjC4P1vhVDnV8/s200/choc+stout.jpg_512" width="200" /></a>I started my night off with a pint of Beer Geek Breakfast from Mikkeller, although the call to brunch had long past. The Danish brewery makes this rich stout with 25% oat ingredients, chocolate malt, and a touch of coffee. I would be delighted to wake up to a pint of this beer morning, if it were socially acceptable.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Since I’d consumed a proclaimed “breakfast” drink, it was easy to justify ordering a beer ice cream float before dinner. You may not have ever thought to combine beer and ice cream, but it’s definitely an experience I recommend. The Beer Float is served with your choice of Amber’s Kenmount Road Chocolate Stout, Fruli or Dad’s Root Beer poured on top of vanilla bean ice cream and garnished with fresh mint.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMTTnEnJ7MMSbpNsO7gRU7-w4wJIOgGE0vV-QG45DpdasihEQwh6bZlUCFqyI5UUQ3P9E_efv_ZHFohFKiXKpRqCJ-QdSqk5rLFvqhimVnfiO3f5gVyJshNpLTR1Bb9OnLzuiWbsNv0Q/s1600/DSC06345.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMTTnEnJ7MMSbpNsO7gRU7-w4wJIOgGE0vV-QG45DpdasihEQwh6bZlUCFqyI5UUQ3P9E_efv_ZHFohFKiXKpRqCJ-QdSqk5rLFvqhimVnfiO3f5gVyJshNpLTR1Bb9OnLzuiWbsNv0Q/s320/DSC06345.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beer Tasting 101</td></tr>
</tbody></table>If you are just starting to appreciate beer and want to learn more about the different styles available, Beer Flights are a great way to “test the waters”. A wheat beer, lager, red ale, and oak-aged beer are served all at once, giving you the chance to compare them side by side. If you know someone that thinks “all beer tastes the same”, this is a good way to change their mind. They are wrong and should be forced to admit it.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">It had been at least two hours of continuous imbibing and I had consumed nothing but a scoop of ice cream in the name of food since noon. It was time to try one of the savory items on the menu, but the beer float was just too satisfying for me to justify buying an entire meal. I shared the “Delux Poutine” with a like-minded colleague, and was intrigued by the “beer salt” the dish was garnished with. Unfortunately I wasn’t able to obtain a good explanation from our waitress on how it could be made. It seems like the kind of crazy experiment I would attempt.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I feel no remorse about my beer float indulgence, but I regret not sampling the other entrees on the menu. There is a good mix between classic pub grub and more upscale dinner fare. The Grilled Bologna Sandwich is a stark contrast to the Kobe Beef Carpaccio. Steak Frites precedes the MKT Mac n’ Cheese under the list of main plates. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbp0fJ99Lr0o550H2wJ8zBmoIxU5LDaJOGtbeq0Kxhp3X_oHX4U7CWv1YpcwNrLohlIg8p01AOzvG-nSntlAJaicYU1Ig76evPSP280gB21_f6aMcdZpExACwBMhvKc6H0RkAgMZGpkI/s1600/DSC06338.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbp0fJ99Lr0o550H2wJ8zBmoIxU5LDaJOGtbeq0Kxhp3X_oHX4U7CWv1YpcwNrLohlIg8p01AOzvG-nSntlAJaicYU1Ig76evPSP280gB21_f6aMcdZpExACwBMhvKc6H0RkAgMZGpkI/s320/DSC06338.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Life is uncertain.<br />
Eat dessert first.</td></tr>
</tbody></table>I don’t think MKT will mind me sharing this two-ingredient recipe. Use Amber’s Chocolate Stout, Young’s Chocolate Stout, or another dessert beer. Whatever “floats your boat”.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The moral of the story? Eat dessert first.</div><div class="MsoNormal"><br />
</div><h3>Chocolate Stout Ice Cream Float</h3><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 scoops vanilla bean ice cream</div><div class="MsoNormal">6 oz. chocolate stout</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><ol><li>Scoop ice cream into a tall glass.</li>
<li>Pour the beer over the ice cream and serve with a long spoon.</li>
<li>Eat the whole thing because you deserve it. Or share with your badass partner in crime.</li>
</ol><div><span style="font-size: xx-small;">www.centuryhospitality.com/mkt_contact.php </span></div>Vickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.com0tag:blogger.com,1999:blog-333427002176640010.post-14209348427297637642012-09-10T14:58:00.001-07:002012-09-10T15:17:38.400-07:00Cocky Bastard<div class="MsoNormal">Beer Cocktails. Beertails. Brocktails.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-mUv6sSZ-cFqF6XRBpB4fKcA1L8NwDSoG-5GhcufuUv0Cgny3QdNpc5Z4tkGATvBlqiSTSzClxRDbjYJvzasNampQWQtP6jlReqM9BAvQLxezmj3esboLEeDFhdnIjdQ4kyy9AuqqNs/s1600/DSC06266.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-mUv6sSZ-cFqF6XRBpB4fKcA1L8NwDSoG-5GhcufuUv0Cgny3QdNpc5Z4tkGATvBlqiSTSzClxRDbjYJvzasNampQWQtP6jlReqM9BAvQLxezmj3esboLEeDFhdnIjdQ4kyy9AuqqNs/s320/DSC06266.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beer and bacon makes everything better.<br />
Even something as close to perfect as a Caesar.</td></tr>
</tbody></table><div class="MsoNormal">To some people, the idea of mixing beer with any other liquid is blasphemous. I admit I used to have the same frame of mind. However, I have recently adopted a less skeptical point of view. Say you are given a beer that is less awesome than you are accustomed to. Adding a dash of the right liquor, bitters, or mix is an easy way to increase your drinking pleasure. You may not always have access to craft micro-brewed double IPAs and chocolate porters. When life gives you Coors light...add lemonade.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The “Shandygaff” is a beer cocktail made popular in the 1800s, and was described by Charles Dickens as "an alliance between beer and pop." The original concoction was a spicy affair between beer and ginger ale or ginger beer. The abbreviated term “Shandy” is often heard when sparkling lemonade or lemon-lime soda is used instead. Someone decided to use Mike’s Hard Lemonade instead and the “Turboshandy” was born.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqi09zewTti_UDWXIaCctdjeqEgmSNIHVg4O_GE_R6GNTO-RgCcwlmXGBhkluS55_w6iKV1H-p3qp67jmj-gd1CDxFKu1pU_xbdhLWg_vBQO5ehkxQMZHzlQvuM-9XD3JcFluJ_bduYEo/s1600/BlackandTanDrink.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqi09zewTti_UDWXIaCctdjeqEgmSNIHVg4O_GE_R6GNTO-RgCcwlmXGBhkluS55_w6iKV1H-p3qp67jmj-gd1CDxFKu1pU_xbdhLWg_vBQO5ehkxQMZHzlQvuM-9XD3JcFluJ_bduYEo/s320/BlackandTanDrink.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Reverse Black and Tan<br />
Harp Lager on top</td></tr>
</tbody></table><div class="MsoNormal"><br />
</div>The “Black and Tan” is another well-known beer cocktail. I hesitate to even call it a cocktail, as it is merely the mixture of two beer styles. When made properly, by carefully pouring the stout over a spoon, the darker beer should float over the pale ale to achieve a layered effect. This drink is even available pre-mixed from Hockley Valley Brewing Company and seasonally from various other producers.<br />
<div class="MsoNormal"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyfNmCU166Dio4I-wQnkvGObcex1SPthGxaZiPsvnGoTYg0wICpHPSBg4Qyt6OVrU9u1qPXl9NzsOCO9SF8Jx0NXh3z8WSZEO85XxzlW9yyvRlfhaivAtdVbSwMH7xnge4VIO8ww_4rKM/s1600/Michelada_drink.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyfNmCU166Dio4I-wQnkvGObcex1SPthGxaZiPsvnGoTYg0wICpHPSBg4Qyt6OVrU9u1qPXl9NzsOCO9SF8Jx0NXh3z8WSZEO85XxzlW9yyvRlfhaivAtdVbSwMH7xnge4VIO8ww_4rKM/s320/Michelada_drink.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Michelada, a <i>cerveza preparada</i></td></tr>
</tbody></table><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">There are many variations of the “Michelada”, a fiery Mexican invention. Lime juice, hot sauce, Maggi seasoning, and a salt-rimmed glass make a light lager even more refreshing on a hot day. Impress people by saying you’re “replacing your electrolytes”.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">What’s my favorite beertail? The “Dirty Ho” of course – one part Hoegarden, one part Fruli. Also known as the “Strawberry Angel” among the less profane.</div><div class="MsoNormal"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQ4q2R9a4CvruBCugBo5y70IQ5LfICON_v_sXNlATQDIdQk053s1RI3xvtm2NCKh7sph36WufyqXWRZ5R1f7J19xsAjSPTdPZ3hh0-TF4Qc_26Z2SDvTB-BJC-Ga-QdDgpcgB6SktYB8/s1600/img-motts-clamato-300x300_192751481740.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQ4q2R9a4CvruBCugBo5y70IQ5LfICON_v_sXNlATQDIdQk053s1RI3xvtm2NCKh7sph36WufyqXWRZ5R1f7J19xsAjSPTdPZ3hh0-TF4Qc_26Z2SDvTB-BJC-Ga-QdDgpcgB6SktYB8/s200/img-motts-clamato-300x300_192751481740.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whoever decided to combine<br />
clam broth and tomato juice<br />
should never have to buy another<br />
drink in his/her life.</td></tr>
</tbody></table><div class="MsoNormal">The “Bloody Caesar” cocktail is a classic Canadian drink, invented in 1969 by a restaurateur named Walter Chell. The drink is similar to a Bloody Mary, but uses Mott’s Clamato cocktail in place of tomato juice, a peculiar yet popular tomato and clam broth blend. Clamato juice is also used in the “Red Eye”, a popular breakfast drink among those who have enjoyed a long night of drink and debauchery.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I find that most otherwise ordinary foods are greatly improved by the addition of beer. The same effect is seen with the presence of bacon. While the traditional Caesar cocktail contains neither, I think it will benefit greatly from the addition of both.</div><div class="MsoNormal"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFyYHAPsHuLq4xX4blNDBAevCpBq_p2031mLNM7ybMKLE7Zq7bHg2SguqiKZ37mjoAYyLnlPMA6kH4AHT71BS0sWlGBN3v5exf3GkjQ28ldV8pfNADvM5i2DAJYYeN31a9B67Yyiyg34/s1600/bacon-vodka.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFyYHAPsHuLq4xX4blNDBAevCpBq_p2031mLNM7ybMKLE7Zq7bHg2SguqiKZ37mjoAYyLnlPMA6kH4AHT71BS0sWlGBN3v5exf3GkjQ28ldV8pfNADvM5i2DAJYYeN31a9B67Yyiyg34/s320/bacon-vodka.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon vodka shots are not for the faint of heart.<br />
Literally.</td></tr>
</tbody></table><h3>Bacon-infused Vodka</h3><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 package bacon<br />
26 oz. (750ml) vodka<br />
1 tsp liquid smoke (optional)<br />
</div><ol><li>Fry bacon and drain, reserving the fat.</li>
<li>Fill a glass jar with vodka (a mason jar works well).</li>
<li>Pour the bacon fat into the jar with the Vodka, and add 4-5 cooked slices.</li>
<li>Eat remaining bacon.</li>
<li>Seal the jar tight and put it in a cool, dark place for about 4-5 days.</li>
<li>After 4-5 days, remove bacon strips from the vodka and set aside. </li>
<li>Transfer the glass jar to the freezer. The bacon fat will solidify, while the vodka will remain in a liquid state.</li>
<li>While you wait for the fat to solidify, eat the vodka-infused bacon. Do not drive under the influence of bacon.</li>
<li>Once the oils are frozen, use a spoon to remove the large fat particles.</li>
<li>Using a coffee filter, strain the vodka into another clean jar to remove remaining fat and bacon pieces.</li>
<li>Stir in liquid smoke if desired.</li>
<li>Enjoy your bacon-infused vodka responsibly.</li>
</ol><br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal">Note: The liquid smoke brings out the flavor of the vodka, should you choose to try it alone, say as a shot. I don’t recommend this course of action. Speaking from experience.</div><div class="MsoNormal"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Tgp464T2CYwxoTyCH6iZg7CkDPbr-4Wm_scmKwQyhwSfZ6BXobdQQLdKT7dx8t5zUky8CFeJYntTNX6I050lP2E-HIRMv9bBzDOiJiS8glhByIlF1X6d0at5xMlqLpzSVFwkwT67x64/s1600/DSC06267.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Tgp464T2CYwxoTyCH6iZg7CkDPbr-4Wm_scmKwQyhwSfZ6BXobdQQLdKT7dx8t5zUky8CFeJYntTNX6I050lP2E-HIRMv9bBzDOiJiS8glhByIlF1X6d0at5xMlqLpzSVFwkwT67x64/s320/DSC06267.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon, tomato, beer, and vodka.<br />
All the four food groups.</td></tr>
</tbody></table><h3>Beer and Bacon Caesar</h3><div class="MsoNormal"><br />
</div><div class="MsoNormal">Celery salt (for rim)</div><div class="MsoNormal">1 ½ oz. bacon-infused vodka</div><div class="MsoNormal">½ cup (4 oz.) beer</div><div class="MsoNormal">½ cup (4 oz.) Mott’s Clamato Original Cocktail</div><div class="MsoNormal">1 tsp lime juice</div><div class="MsoNormal">4 dashes Worcestershire sauce (Lea & Perrins or go home)</div><div class="MsoNormal">1-2 drops liquid smoke</div><div class="MsoNormal">2-3 drops Tabasco, or to taste</div><div class="MsoNormal">One wedge lime</div><div class="MsoNormal">1 piece cooked bacon, for garnish</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><ol><li>Line the rim of a glass with lime juice and rim with celery salt.</li>
<li>Over ice, add vodka and clamato juice, then slowly pour in beer.</li>
<li>Add remaining ingredients (lime juice, Worcestershire, liquid smoke, and Tabasco) and stir gently to combine.</li>
<li>Garnish with a lime wedge and a piece of bacon.</li>
</ol><br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: xx-small;">Bacon Vodka recipe adapted from Exclusiv Vodka, Moldova. March 2, 2012. <a href="http://www.exclusiv-vodka.com/bacon-infused-vodka/">http://www.exclusiv-vodka.com/bacon-infused-vodka/</a> </span></div><div class="MsoNormal"><span style="font-size: xx-small;">Caesar Recipe adapted from Mott’s Clamato <a href="http://www.mottsclamato.ca/">www.mottsclamato.ca</a></span></div><div class="MsoNormal"><span style="font-size: xx-small;">Patterson, Troy. A 12 Pack of Beer Cocktails, Slate Magazine. July 6<sup>th</sup>, 2012. <a href="http://www.slate.com/articles/life/drink/2012/07/_12_beer_cocktail_recipes_the_theory_and_practice_of_the_shandy_the_michelada_the_porchcrawler_and_others.html">http://www.slate.com/articles/life/drink/2012/07/_12_beer_cocktail_recipes_the_theory_and_practice_of_the_shandy_the_michelada_the_porchcrawler_and_others.html</a></span></div><div class="MsoNormal"><span style="font-size: xx-small;">Black and Tan photo from Chilled Magazine <a href="http://chilledmagazine.com/Whats_Chilling_Right_Now-detail/black-and-tan/">http://chilledmagazine.com/Whats_Chilling_Right_Now-detail/black-and-tan/</a></span></div><div class="MsoNormal"><span style="font-size: xx-small;">Bacon Vodka photo from Eater.com <a href="http://eater.com/archives/2011/10/14/the-thing-in-the-bottle-five-to-file-under-ew.php">http://eater.com/archives/2011/10/14/the-thing-in-the-bottle-five-to-file-under-ew.php</a></span></div><div class="MsoNormal"><span style="font-size: xx-small;">Michelada photo from Nochelatina <a href="http://www.nochelatina.com/Articles/5427/Michelada-Drink-Recipe">http://www.nochelatina.com/Articles/5427/Michelada-Drink-Recipe</a></span></div>Vickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.com0tag:blogger.com,1999:blog-333427002176640010.post-43124659505867638732012-08-29T22:29:00.001-07:002012-09-06T10:10:47.080-07:00Brown-Eyed Girl<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbwpCY7h16CP1DspJ6XFnzF-4v-5OL33h0llSrzfxaFupHXCaFdOQta0eydMShD0gvtAexL6iVJFe3v2tknfhPPhukReenelp7T2PJuqmXPuPFCSBPQTahyRyDgFs6WtN5Av6g0ebMoA/s1600/a-customer-enjoys-newcastle-brown-ale-656818141.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbwpCY7h16CP1DspJ6XFnzF-4v-5OL33h0llSrzfxaFupHXCaFdOQta0eydMShD0gvtAexL6iVJFe3v2tknfhPPhukReenelp7T2PJuqmXPuPFCSBPQTahyRyDgFs6WtN5Av6g0ebMoA/s320/a-customer-enjoys-newcastle-brown-ale-656818141.jpg" width="320" /></a></div><div class="MsoNormal">The popularity of craft beer has exploded in the past few years. In Edmonton especially, there are many restaurants serving locally produced craft beers and various interesting imports. However, there are still a lot of bars that only carry beers from big-name companies like Molson and Heineken. You usually have a choice between Generic Lager A, Generic Lager B, Generic Import Lager, and Guinness. If you're lucky, you might see Newcastle, the happy medium.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Brown ales are characterized with their use of brown, medium-roasted malt varieties. English Pale Malt is typically used as the base, while crystal malt will usually account for 10-15% of the total grain bill. Chocolate malt may be added sparingly, while black and dark malts may constitute less than 2% of the total grain bill if used at all.</div><div class="MsoNormal"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1lkfzChRzElqxp257bxQ8CVlOE3q2J2SnMULP_gD1IzV9y8yTQwdwbT6GOgNg2rw08mWHk7TKApPnQFtV3moA8xDS5mEcLCLZT6uNmnV95gdAVgKId2poRc5q73qU8C59w_S59sQ-B6g/s1600/timberBottle.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1lkfzChRzElqxp257bxQ8CVlOE3q2J2SnMULP_gD1IzV9y8yTQwdwbT6GOgNg2rw08mWHk7TKApPnQFtV3moA8xDS5mEcLCLZT6uNmnV95gdAVgKId2poRc5q73qU8C59w_S59sQ-B6g/s320/timberBottle.png" width="199" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perhaps the "Hanging Judge" would have<br />
been more lenient if he'd had<br />
some of this here beer</td></tr>
</tbody></table><div class="MsoNormal">Newcastle Brown Ale is the most well-known specimen. Although the brewery was established by a third generation brewer in 1925, the company was bought by Heineken International in 2008. Though Newcastle is a nice change from the other big-brand lagers, there are many beers of this style available from craft brewers. Not only does your purchase supports a smaller company, it is likely to be far more delicious.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For an authentic English brown ale, look to the oldest brewery in Yorkshire for an excellent Nut Brown Ale. The Samuel Smith Brewery was established in 1758, and still uses water from the original well, drawn from 85 feet below the ground.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">There are several fine brown ales produced on this side of the Pacific as well. Rogue makes Hazelnut Brown Nectar, brewed with seven different malt varieties and hopped with Perle and Sterling. Naramata Nut Brown Ale is one of Cannery Brewing Company’s most popular products, and is another excellent example of the style.</div><div class="MsoNormal"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo58T0x3stds0X5HlWL3uuY1a4zmrT8u4oU8GmWHo4o1PbxT7etb3KJWE0FIN1s2iL_jNK5I_pxc1rsGM0Gr_m77Z66zfd1s-FwaHvKs_AzC62MSXMUeatV-ODJ5U7Yd8f7scc-UEh-xo/s1600/DSC06254.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo58T0x3stds0X5HlWL3uuY1a4zmrT8u4oU8GmWHo4o1PbxT7etb3KJWE0FIN1s2iL_jNK5I_pxc1rsGM0Gr_m77Z66zfd1s-FwaHvKs_AzC62MSXMUeatV-ODJ5U7Yd8f7scc-UEh-xo/s200/DSC06254.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Black truffle oil.<br />
Because I'm fancy, huh.</td></tr>
</tbody></table><div class="MsoNormal">For the following recipe I used Tall Timber Ale from Mt. Begbie Brewery out of Revelstoke. The mountain in question is a named after Sir Matthew Baillie Begbie, the first Chief Justice of the Crown Colony of British Columbia. He earned the name "Hanging Judge" Begbie for his severe judicial rulings.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">“I should make something fast for dinner that doesn’t involve bacon and/or beer” is not something I often think, much less say out loud. Perhaps the thought “I have never made normal risotto before, much less a barley and beer concoction” should also have crossed my mind before I began this experiment. I sat down to dinner at 10:08pm, after carefully plating my creation. It was worth the wait.</div><div class="MsoNormal"><br />
</div><h3>Bacon, Beer, Barley, and ‘Bello Risotto</h3><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQDynX-S6EMpXG9KDQBU8XDM6nd3ER0hAcHCZnAsWuSuJFY3-RuhapyBTBHgvRCvd5xURxtUwv0njh4_2vl8R6q0q7gECNDw1H9kSmp8qb4we42Pc1FV0QIagKwJpZoUC6Lq5FFGD5EeI/s1600/DSC06245.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQDynX-S6EMpXG9KDQBU8XDM6nd3ER0hAcHCZnAsWuSuJFY3-RuhapyBTBHgvRCvd5xURxtUwv0njh4_2vl8R6q0q7gECNDw1H9kSmp8qb4we42Pc1FV0QIagKwJpZoUC6Lq5FFGD5EeI/s400/DSC06245.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beer, meet your maker. Barley.</td></tr>
</tbody></table><div class="MsoNormal"><br />
</div><div class="MsoNormal">3 tbsp olive oil, divided</div><div class="MsoNormal">6 slices uncooked bacon, diced</div><div class="MsoNormal">½ a small onion, chopped</div><div class="MsoNormal">2 garlic cloves, minced</div><div class="MsoNormal">2 cups pot barley</div><div class="MsoNormal">1 ½ cups (355ml) brown ale</div><div class="MsoNormal">5 cups beef broth</div><div class="MsoNormal">1 tbsp fresh rosemary, finely minced</div><div class="MsoNormal">1 ½ oz Parmesan cheese, freshly grated</div><div class="MsoNormal">2 large Portobello mushrooms</div><div class="MsoNormal">2 tsp balsamic vinegar</div><div class="MsoNormal">2 tsp black truffle oil (optional)</div><div class="MsoNormal">6 fresh sage leaves</div><div class="MsoNormal">Freshly ground black pepper</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><ol><li>In a large frying pan, toast the barley kernels over medium heat until lightly browned. Remove from heat.</li>
<li>Heat the olive oil in a large saucepan. Add bacon pieces and sauté until cooked through.</li>
<li>Add onions to pan and cook for 3-5 minutes until the onions are translucent.</li>
<li>Add the garlic and cook for another minute until garlic is fragrant.</li>
<li>Add toasted barley to bacon and onion mixture. Cook an additional 2 minutes, stirring to coat.</li>
<li>Pour in the beer and turn the heat up to high until the beer begins to simmer. Once the liquid begins to simmer, reduce heat back to medium-low.</li>
<li>Add ½ cup beef broth and stir until the liquid is absorbed.</li>
<li>Continue to add beef broth, ½ cup at a time. Repeat until all the broth has been added and the grains are tender with a creamy consistency.</li>
<li>Heat remaining 2 tbsp olive oil and 2 sage leaves in a frying pan over medium-high heat.</li>
<li>Rinse mushrooms and scrub gently to remove dirt.</li>
<li>When sage begins to sizzle, place both Portobello mushrooms face down in the olive oil. Pour the balsamic vinegar and truffle oil onto the gills.</li>
<li>When mushrooms begin to brown, flip and continue to cook for an additional 2 minutes.</li>
<li>Remove the barley mixture from the heat and stir in parmesan cheese.</li>
<li>Plate a cup of the barley risotto on each plate. Top with sliced Portobello mushroom and garnish each with a fresh leaf of sage.</li>
</ol><br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal">Serves 4</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Note: You can use pearl barley for a smoother texture. However, pot barley has more fibre as the bran remains attached to the grain. If your diet is similar to mine, and encompasses a large quantity of bacon and beer, I’d recommend using the pot barley for the health benefits.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><o:p><span style="font-size: xx-small;">Samuel Smith Brewery <a href="http://www.samuelsmithsbrewery.co.uk/">http://www.samuelsmithsbrewery.co.uk/</a></span> </o:p></div><div class="MsoNormal"><span style="font-size: xx-small;">Smith, Brad (2008). Beersmith Home Brewing Blog <a href="http://beersmith.com/blog/2008/07/09/brown-ale-recipes-brewing-styles/">http://beersmith.com/blog/2008/07/09/brown-ale-recipes-brewing-styles/</a></span></div><span style="font-family: 'Times New Roman', serif;"><span style="font-size: xx-small;">Photo from Chronicle Live (2009). <a href="http://www.chroniclelive.co.uk/north-east-news/evening-chronicle-news/2009/10/15/drinkers-react-to-newcastle-brown-ale-shock-72703-24937757/">http://www.chroniclelive.co.uk/north-east-news/evening-chronicle-news/2009/10/15/drinkers-react-to-newcastle-brown-ale-shock-72703-24937757/</a></span></span>Vickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.com0tag:blogger.com,1999:blog-333427002176640010.post-36809214238987442812012-08-22T11:06:00.000-07:002012-08-22T11:06:40.029-07:00Falafel + Nachos = Falachos<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbowNayHNjORu1JggGLVrQ9Y_QlvdkL5bIJd6iUkvVMR5Pd_WHvc2sFkRM5VoyzwNXsZyWZCbd9nHPHgb7FO8dwK0fX48T7stQ_0Kib-DpXjJjRdaKB4rbTsWVuuxSAsSAUUiX_pDaZGk/s1600/DSC06161.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbowNayHNjORu1JggGLVrQ9Y_QlvdkL5bIJd6iUkvVMR5Pd_WHvc2sFkRM5VoyzwNXsZyWZCbd9nHPHgb7FO8dwK0fX48T7stQ_0Kib-DpXjJjRdaKB4rbTsWVuuxSAsSAUUiX_pDaZGk/s320/DSC06161.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Next level food porn.</td></tr>
</tbody></table>This article has less to do with beer, but more to do with my most recent brainchild.<br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal">Nachos are by far my favorite bar snack. And donairs are the prescription for post-imbibing munchies. Falafel is donair's hot vegetarian cousin.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Falafel + Nachos = Falachos.<br />
The name is suggestive if you have a dirty mind, but the dish is delicious no matter how you pronounce it.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The success of falachos got me thinking...what other culinary concept could I fuse with nachos?</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Buffalachos: Corn chips with buffalo chicken, hot sauce, and blue cheese.<br />
<br />
</div><div class="MsoNormal">Jambalachos: Corn chips with andouille sausage, shrimp creole, cheese, and Tiger sauce (I’ll probably leave out the okra).<br />
<br />
</div><div class="MsoNormal">Kormachos (Indian) : Papadum chips with chicken korma, lentil dal, coriander, and tamarind chutney.<br />
<br />
</div><div class="MsoNormal">Breakfast Nachos: Melba toasts with scrambled eggs, bacon, tomato, cheese, and hollandaise sauce.<br />
<br />
</div><div class="MsoNormal">Dessert Nachos: Cinnamon sugar pita chips with melted chocolate, fruit salsa, and whipped cream.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I could open an entire restaurant that served only nachos!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In the meantime, enjoy this Middle Eastern-inspired bar snack. If you consume these before going to the bar, make sure you brush your teeth. Or else you may be the only one on the dance floor. SO MUCH GARLIC!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><h3>Garlic Pita Chips</h3></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQpPNQbOQwdGPjyGqbAzTjw_s2k4EHvKjAyyuZ7KER-WnqQAWBMugIzcEeFy7Aw4Qjj0YHFAlTs1RvVT70v9pvwuJ4fzDgHBBEXEkEjZf5IGMI5Y7oE5X_Np-Z3KusqNgBSbQ2heVpfvI/s1600/nics-pita-bread.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQpPNQbOQwdGPjyGqbAzTjw_s2k4EHvKjAyyuZ7KER-WnqQAWBMugIzcEeFy7Aw4Qjj0YHFAlTs1RvVT70v9pvwuJ4fzDgHBBEXEkEjZf5IGMI5Y7oE5X_Np-Z3KusqNgBSbQ2heVpfvI/s320/nics-pita-bread.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No-meat nachos made from pita.<br />
A bar snack to satisfy the PETA (*crickets*)</td></tr>
</tbody></table>4 pita breads</div><div class="MsoNormal">2 tbsp olive oil</div><div class="MsoNormal">½ tsp minced garlic</div><div class="MsoNormal">½ tsp salt</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
<ol><li>Preheat oven to 350°F.</li>
<li>Cut pitas into triangles, and tear the pockets apart.</li>
<li>Whisk together olive oil and garlic. Brush mixture on each pita triangle.</li>
<li>Arrange pitas on baking sheet and sprinkle with salt.</li>
<li>Bake for 10-12 minutes or until crisp.</li>
</ol></div><div class="MsoNormal"><br />
Makes about 72 pita chips</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><h3>Falafel</h3></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_wOSAR4DJJdN4vJXzLBzkahngHLH3DVpfoBwdM0cFO9a7hMj4yW7VPCAroXOodbEEqnJTIDyJ17-zwiWR-4k6yTnUHjKB95gDhL_IvDRwfzgyKojNiLsCJYJfN6dYgy3UyZaU7CywlM0/s1600/Baked-falafel.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_wOSAR4DJJdN4vJXzLBzkahngHLH3DVpfoBwdM0cFO9a7hMj4yW7VPCAroXOodbEEqnJTIDyJ17-zwiWR-4k6yTnUHjKB95gDhL_IvDRwfzgyKojNiLsCJYJfN6dYgy3UyZaU7CywlM0/s320/Baked-falafel.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Great balls of fibre!<br />
This snack has bowel health benefits.</td></tr>
</tbody></table>1 can chickpeas, drained</div><div class="MsoNormal">¾ cup breadcrumbs</div><div class="MsoNormal">½ cup onion, finely diced</div><div class="MsoNormal">¼ cup minced fresh parsley</div><div class="MsoNormal">¼ cup minced fresh mint</div><div class="MsoNormal">1 egg, beaten</div><div class="MsoNormal"><span lang="FR">1 tbsp tahini<o:p></o:p></span></div><div class="MsoNormal"><span lang="FR">1 tbsp lemon juice<o:p></o:p></span></div><div class="MsoNormal"><span lang="FR">2 tsp cumin<o:p></o:p></span></div><div class="MsoNormal">½ tsp coriander</div><div class="MsoNormal">¼ tsp turmeric</div><div class="MsoNormal">¼ tsp salt</div><div class="MsoNormal">2 tbsp canola oil for frying</div><div class="MsoNormal">Freshly ground black pepper</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
<ol><li>Preheat oven to 350°F.</li>
<li>Combine all ingredients except canola oil.</li>
<li>Process with a food processor or handheld blender until an even consistency is reached.</li>
<li>Form mixture into balls approximately 1” diameter.</li>
<li>Heat oil in pan and add falafel, lightly pressing dough to form patties.</li>
<li>Cook for about 1 minute on each side or until crisp.</li>
<li>Transfer patties to a parchment-lined baking sheet.</li>
<li>Bake for 15-20 minutes until patties are heated through.</li>
</ol></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Makes about 24 small falafel patties</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><h3>Roasted Garlic Beer Hummus</h3></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdUdli9TJYKVh-OndIimyHgFWO23SJLGqZSFn6aWVV1QTjQ0SEat4mtmFmRMqcDg1lueKfhKBjHuATaKqId66wyChLy0Sd7COlGjVVnsOsVwCOSxXNlq1s93GpBLIgXAPQcf50AuFw6bM/s1600/DSC06156.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdUdli9TJYKVh-OndIimyHgFWO23SJLGqZSFn6aWVV1QTjQ0SEat4mtmFmRMqcDg1lueKfhKBjHuATaKqId66wyChLy0Sd7COlGjVVnsOsVwCOSxXNlq1s93GpBLIgXAPQcf50AuFw6bM/s320/DSC06156.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plated like a boss.</td></tr>
</tbody></table>1-19 oz. can of chickpeas, drained</div><div class="MsoNormal">¼ cup lemon juice</div><div class="MsoNormal">2 tbsp tahini</div><div class="MsoNormal">1 head roasted garlic</div><div class="MsoNormal">½ cup beer</div><div class="MsoNormal">1 tsp ground cumin</div><div class="MsoNormal">½ tsp salt</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
<ol><li>Combine all ingredients except parsley and blend with a handheld blender or food processor until a smooth consistency is reached.</li>
</ol></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Makes about 2 cups hummus</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><h3>Tzatziki</h3></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkv1xFTFRJc6Fh72a3BejS40uP9doOSCN5XYD7K1o9iPhnW0vp7RM92Zu4Vq_Dv6Ak8YGJ4h-8ZZcC5DfP_W3u1L0yQq6PnbfW_HYI9Mh7RGZpYJBlf11_pjIE_qIMXvlFPXfjC7iotI/s1600/Main_GreekTzatziki-thumb-540x303-15417.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkv1xFTFRJc6Fh72a3BejS40uP9doOSCN5XYD7K1o9iPhnW0vp7RM92Zu4Vq_Dv6Ak8YGJ4h-8ZZcC5DfP_W3u1L0yQq6PnbfW_HYI9Mh7RGZpYJBlf11_pjIE_qIMXvlFPXfjC7iotI/s320/Main_GreekTzatziki-thumb-540x303-15417.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Better than sour cream?</td></tr>
</tbody></table>1 cup Greek yogurt</div><div class="MsoNormal">1 cucumber</div><div class="MsoNormal">1 tbsp fresh dill, finely chopped</div><div class="MsoNormal">1 tbsp chopped fresh mint (optional)</div><div class="MsoNormal">1 clove garlic, minced</div><div class="MsoNormal">1 tsp lemon juice</div><div class="MsoNormal">¼ tsp salt</div><div class="MsoNormal">Freshly ground black pepper</div><div class="MsoNormal"><br />
<br />
</div><div class="MsoNormal"><br />
<ol><li>Peel and seed cucumber.</li>
<li>Grate cucumber finely and drain to remove excess moisture.</li>
<li>Combine cucumber with remaining ingredients and stir to combine.</li>
</ol></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Makes 1 cup tzatziki</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ecEp8hZfStFqg_cCY4337JJ7LZ9y-TggfOz4KqKeLCMWlWwuKMrcEz7aBBTneANc0VV5btfny5cBAmUmhcx3y26-6OFVlDLIvvOshciMXmCwWKsVm2ZfVqBo7g5aa2PEwIAj-ugREFk/s1600/DSC06157.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ecEp8hZfStFqg_cCY4337JJ7LZ9y-TggfOz4KqKeLCMWlWwuKMrcEz7aBBTneANc0VV5btfny5cBAmUmhcx3y26-6OFVlDLIvvOshciMXmCwWKsVm2ZfVqBo7g5aa2PEwIAj-ugREFk/s320/DSC06157.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bar snack fusion.</td></tr>
</tbody></table><br />
<h3>Falachos</h3></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 recipe garlic pita chips</div><div class="MsoNormal">1 recipe falafel</div><div class="MsoNormal">2 cups shredded mozzarella cheese, divided</div><div class="MsoNormal">1 tomato, diced</div><div class="MsoNormal">4 tbsp za’atar (spice mixture)</div><div class="MsoNormal">1 recipe beer hummus</div><div class="MsoNormal">1 recipe tzatziki</div><div class="MsoNormal">Fresh parsley to garnish</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
<ol><li>Preheat oven to 350°F.</li>
<li>Arrange half the pita chips on two large baking sheets.</li>
<li>Crumble half the falafel over the pita chips. Evenly distribute 1 cup of the mozzarella cheese and 2 tbsp of the first layer of chips.</li>
<li>Arrange remaining pita chips on top of first layer. Top with remaining falafel, cheese, diced tomato, and za’atar.</li>
<li>Bake.</li>
<li>Garnish with finely minced fresh parsley and extra za’atar.</li>
<li>Serve with beer hummus and tzatziki.</li>
</ol></div><div class="MsoNormal"><br />
<span style="font-size: xx-small;">Roasted Garlic Beer Hummus recipe adapted from The Beeroness <a href="http://thebeeroness.com/2012/07/19/jalapeno-ipa-hummus/">http://thebeeroness.com/2012/07/19/jalapeno-ipa-hummus/</a></span><br />
<span style="font-size: xx-small;">Additional photos from www.ifood.com, www.cbc.com, and www.aoinspiration.</span></div>Vickyhttp://www.blogger.com/profile/00133717029451486591noreply@blogger.com0