tag:blogger.com,1999:blog-50371490637317026722024-03-27T02:37:48.673-04:00Hops and ChopsA blog about adventures in exceptional beer, good food, and whatever else strikes my fancy.Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-5037149063731702672.post-20020286810495343182009-03-12T03:37:00.007-04:002009-03-12T04:14:48.795-04:00Of Growlers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmEoH8FRJeh07C9FVgdaYYjh9-x7iGPng1VeYFj6KsubsZr66-nX1NxLV4SAH5v0T6i4SWIEP_mUQcMB1zxVDCPBPaBL2m6cuMq2yyNp8SstEgCYSI6hbXR_l76aa23-J2YJkQvQO928iA/s1600-h/growlers2.jpg"><img id="BLOGGER_PHOTO_ID_5312210857737951618" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 217px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmEoH8FRJeh07C9FVgdaYYjh9-x7iGPng1VeYFj6KsubsZr66-nX1NxLV4SAH5v0T6i4SWIEP_mUQcMB1zxVDCPBPaBL2m6cuMq2yyNp8SstEgCYSI6hbXR_l76aa23-J2YJkQvQO928iA/s320/growlers2.jpg" border="0" /></a><br /><div>Now that we are "keg people" Mr. Chops and I tend to show up at social gatherings with jugs of beer instead of six packs. These 1/2 gallon glass jugs are known as "growlers". Many people in CT are unaccustomed to them, mainly due to our state's strict adherence to "blue laws". Blue laws, for those of you who live in modern, progressive states- are a mysterious group of laws created by our Puritan ancestors to prevent early Americans from having fun. For some reason, even though most states have yanked these ridiculous laws because they were sick of not being able to buy beer on Sunday or they tired of being arrested for holding hands in a public places- CT seems to rejoice their existence as an addition to the state's already very un-fun image. This being said, in many states, you can stroll down the street to your local bar or brew pub with a jug (!!!!!) and fill it up with a half-gallon of beer (!!!!!) go home and drink it in the privacy of your own home! I know! I know! The horror! Just think of what might happen? </div><div></div><br /><div>Inevitably, when we refer to half gallon jugs as "growlers", someone asks how they got that name. Beer snobs are apparently supposed to know the answer to this question, so I looked it up. What I found was a whole bunch of unsubstantiated claims having to do with the sound a jug made when you filled it up, or something to do with drinking beer to make your stomach stop growling. But mostly, it just sounded like B.S. so I think I'm just going to make up my own story that sounds better. I encourage you to do the same. Also, I am sure that my sister, Lady Pilsner, queen of all internet research, will find the real answer for me because I am too busy knitting. There, I said it. </div><div></div><div> </div><div>Speaking of Lady Pilsner, I might add that in the Czech Republic you can stumble into your local village bar and fill up any water-tight vessel with beer and bring it home. A plastic liter water bottle, rubber boot, watering can, flower pot, whatever! And somehow, even in spite of this, society prevails and chaos has not ensued. Now that's my kind of place. </div>Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.com2tag:blogger.com,1999:blog-5037149063731702672.post-32929795473589290622009-02-24T16:15:00.006-05:002009-02-25T23:00:51.569-05:00Food Snob Alert!When I was a kid my sister and I read the New york Times Magazine religiously. Mainly the fashion and food sections. But, really, what else is there, right? Although, it would be hard to tell now how much time I spent studying haute couture as a kid (I wear a navy blue uniform to work in my real life) But I think I have finally achieved a level of elitist foodie-ness to best the Times. Let me explain- if any of you out there ever read the food section of the New York Times, you know that it specializes in very chic glossy photos of meals, the ingredients of which you would never be able to find- much less afford- or be able to prepare without specialized equipment. This was indescribably maddening, as a young foodie and budding cook. It was sort of like getting a piece of furniture from Ikea and not being able to put it together because one of those ridiculous wooden pegs is missing. I wanted so badly to recreate the exotic looking meals featured in this glossy erudite magazine. But I never had panko bread crumbs, kobe beef, or the equipment to make lobster flavored foam, seaweed-flavored gelato, or whatever. Anyway, you get the idea. It was as if the editors always put in one really eccentric ingredient as if to say "Ha! You see? You are not a rich yuppie from Manhattan and you never will be! Ha, ha, ha!" Well you food snobs feast your eyes on this! This winter we made goose confit, and late last fall we made our first home-made sausages. This was the recipe I came up with to showcase both hard to come by ingredients.<br /><br /><br /><span style="font-weight: bold;">Cassoulet with Home Made Venison Sausage and Goose Confit</span><br /><br />Note: Although this recipe calls for Venison Sausage and Confit I am not snobby enough to pretend it wouldn't be equally delicious with substitutions such as a portion of leftover duck or turkey and whatever store bought sausage you want.<br /><br />Soak 1/2 pkg. dry white beans over night (If you don't have time, or forgot to soak them overnight just soak as long as possible)<br /><br />1 Onion (chopped finely)<br />2 Carrots (chopped finely)<br />2 large Celery Ribs (chopped finely)<br />2 cloves garlic (chopped finely)<br /><br /><br />1 1/2 lbs Venison Sausage (or any mild flavored sausage)<br />2 Jars shredded confit (1 1/2 lb shredded poultry- preferably turkey, duck, or dark meat chicken)<br />2-3 TB Reserved fat from confit, or 2-3 strips of bacon<br />1 large can chopped tomatoes<br />Chicken stock<br />2-3 Cups bread crumbs<br />Handful of chopped fresh parsley<br />Handful of Parmesan<br />Bay leaf<br /><br />Drain soaked beans, rinse, and submerge in well flavored chicken stock. Cook until tender replenishing stock as needed. Heat oven to 350 F. Brown sausages in large dutch oven or heavy casserole on top of stove. If you happen to be using confit, make sure to reserve some fat from the jar to brown the sausages and veggies. If you are not using confit, cook a couple strips of bacon and use the fat for cooking. Reserve the strips for later. Brown sausages well in fat. While this is going on, chop onion, celery, carrot, and garlic. When sausages are done, transfer them to a plate. Add veggies (except garlic) to pan, brown well, scraping all the browned bits from the bottom of the pan. Just before they are done, add garlic and saute for a few moments but avoid burning it. When beans are tender, add them and the remaining vegetable stock into the casserole with the veggies. Return sausages, crumbled bacon (if using), confit (or other poultry) to pan. Add crushed tomatoes and their liquid and a fresh bay leaf. Put in oven. Cook at 350 until most of the liquid in the pot has been absorbed (40 minutes or so) While you are waiting for the cassoulet to be done, brown bread crumbs in a pan with some butter over medium heat and set aside. When most of the liquid has been absorbed from the cassoulet, sprinkle the top of it with a thin layer of fresh chopped parsley, bread crumbs, and Parmesan. Put back in oven until top is crisp and brown (10 minutes)<br /><br />Serve cassoulet in bowls with a tossed salad and crusty bread, and of course, a good beer. Saison Dupont would be nice with this...........Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.com0tag:blogger.com,1999:blog-5037149063731702672.post-66250193134766224152009-02-13T19:18:00.010-05:002009-02-16T08:58:41.982-05:00A Valentine Beer for...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9KpLhEVAAPjAv-MEmlCTllszPSZKQSL6HBggCprty9yHQO_0f3zzkZtFTLN-QA8994oAIIrGe8l4H_kKM4Mla8dtYTeu5SWETf3IBX7fsoz6GAnGQwKuyzK5NY8Xpk196UBOEXv34baK3/s1600-h/barack_obama_beer.jpg"><img id="BLOGGER_PHOTO_ID_5303131449747194898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 319px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9KpLhEVAAPjAv-MEmlCTllszPSZKQSL6HBggCprty9yHQO_0f3zzkZtFTLN-QA8994oAIIrGe8l4H_kKM4Mla8dtYTeu5SWETf3IBX7fsoz6GAnGQwKuyzK5NY8Xpk196UBOEXv34baK3/s320/barack_obama_beer.jpg" border="0" /></a> <div>Dear Mr. President,</div><div></div><br /><div>I'm not a celebrity hound. I could give a crap about the rich, powerful, and famous. Further more, even if I could- I would never invite people of that sort over for a drink. But frankly, I think you are F**cking awesome. And, I wish you could come over for a beer. There, I said it. Oh, and by the way- those suits you're drinking with in this particular photo look like a bunch of weenies. </div><br /><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3XBcnmwBwEcFs7UtWFYKAC2mC9ywGtFo0IBDdeXm5WtOEl3lA7FQpJhA8KHjaKcVauvafPRHqgpZ4GOvCi0zDVRfDRv5BWYHojAJiq6Z-q-LZ86ANPhCCF6QmNWF8rZkqMmiHeJNWnwG/s1600-h/barack.bmp"><img id="BLOGGER_PHOTO_ID_5303132382275469010" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 277px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3XBcnmwBwEcFs7UtWFYKAC2mC9ywGtFo0IBDdeXm5WtOEl3lA7FQpJhA8KHjaKcVauvafPRHqgpZ4GOvCi0zDVRfDRv5BWYHojAJiq6Z-q-LZ86ANPhCCF6QmNWF8rZkqMmiHeJNWnwG/s320/barack.bmp" border="0" /></a><br /><br /><div>But your new Secretary of State looks like a much better drinking partner. </div><div>Looks like staff meetings could get pretty lively...and who's this looser in the front left corner toasting with a glass of milk anyway? </div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzU_4ZlExu4lyoeXSUU9jO30aMJzZBFvnrCChjCsdnw8OWG1DaFuAfPQN6FKI_jLIAhqBWtCWn6TSzwdODq76SIVsy1AfoPzMTyaLspWNtLuF1gZcIjPqbrwzlUg6cbDa1DDd8eAY5Ryzc/s1600-h/hillar+beer2.bmp"><img id="BLOGGER_PHOTO_ID_5303133568545431682" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 228px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzU_4ZlExu4lyoeXSUU9jO30aMJzZBFvnrCChjCsdnw8OWG1DaFuAfPQN6FKI_jLIAhqBWtCWn6TSzwdODq76SIVsy1AfoPzMTyaLspWNtLuF1gZcIjPqbrwzlUg6cbDa1DDd8eAY5Ryzc/s320/hillar+beer2.bmp" border="0" /></a> </div>Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.com1tag:blogger.com,1999:blog-5037149063731702672.post-55920654712090291282009-02-08T10:23:00.003-05:002009-02-08T10:27:37.464-05:00PowerthirstForget drinking beer- get powerthirst instead! I hope you find this as amusing as I do.<br /><br /><a href="http://www.youtube.com/watch?v=t-3qncy5Qfk">http://www.youtube.com/watch?v=t-3qncy5Qfk</a>Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.com0tag:blogger.com,1999:blog-5037149063731702672.post-86860830177400928472009-02-03T20:23:00.007-05:002009-02-07T09:05:50.892-05:00Bacon<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJE0inA_nMuVwhHjJZRXxpHsuON8rn5Ss-hqCklDOvTyNMyAW5EgBxzB-KXiEF7acuEUoS8AiUitATYnYdbTq2XKdrsCFwrJmlsLpWdiIzH6vUJSkS4CqQDCqjEDfw24_jXMOu0u3BILsE/s1600-h/nodines.jpg"><img id="BLOGGER_PHOTO_ID_5298751883044915250" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJE0inA_nMuVwhHjJZRXxpHsuON8rn5Ss-hqCklDOvTyNMyAW5EgBxzB-KXiEF7acuEUoS8AiUitATYnYdbTq2XKdrsCFwrJmlsLpWdiIzH6vUJSkS4CqQDCqjEDfw24_jXMOu0u3BILsE/s320/nodines.jpg" border="0" /></a> <div>A while back (yes I am still catching up on things from this summer) Mr. Chops and I went on a bacon field trip to <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Nodine's</span>. I had heard reviews of this much revered smokehouse on TV and on the radio and since it was only 45 minutes from <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Chopsland</span>, I figured, why not? Although <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Nodine's</span> runs a huge mail order business and supplies smoked meat to some of the fanciest food stores in Manhattan, I figured I could get a better feel for things if I went up and saw the operation for myself. Truth be told, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Nodine's</span> retail store is, how shall we say this...modest? It's pretty much a shack filled with meat, really delicious smoked meat. Which, is totally fine with me, but I was picturing, especially after all the rave reviews, I don't know- maybe something a little more grand. More like a meat mecca. So if you were looking for some smoked meat abience by visiting the quaint store in Goshen, CT- better to skip the trip and just order in. </div><div></div><div> </div><div>Despite the humble appearances, we did manage to scurry back to the car with six pounds of bacon and a really wonderful ham. We got Juniper Bacon, Breakfast Strips (Nitrate Free), and double smoked bacon. The <span class="blsp-spelling-error" id="SPELLING_ERROR_5">juniper</span> bacon was thin and in a one pound slab. The other two varieties were thick cut, and in a smaller package. They were all extremely tastey, but I have to say my favorite was the juniper bacon. I'm won't to lie to you and say I could really taste the juniper, but it was just straight up yummy. </div><div> </div><div>Some of you die-hard readers might be wondering how Nodine's compares with the <a href="http://hopsandchops.blogspot.com/2008/03/pork-online.html">Amish bacon I reviewed last year</a> and I have got to say, <span class="blsp-spelling-error" id="SPELLING_ERROR_6">although</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Nodine's</span> might be a natural choice for bacon <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">connoisseurs</span> or people with lots of disposable income (<span class="blsp-spelling-error" id="SPELLING_ERROR_9">Nodine's</span> is on the <span class="blsp-spelling-error" id="SPELLING_ERROR_10">spendy</span> side) <span class="blsp-spelling-error" id="SPELLING_ERROR_11"><a href="http://hopsandchops.blogspot.com/2008/03/pork-online.html">Stoltzfus</a></span> bacon is a probably a better value and every bit as good, especially for <span class="blsp-spelling-error" id="SPELLING_ERROR_12">everyday</span> bacon eating. That's right, I said everyday bacon eating. No, I do not own stock in the company that makes <span class="blsp-spelling-error" id="SPELLING_ERROR_13">lipitor</span>, but I probably should. </div>Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.com0tag:blogger.com,1999:blog-5037149063731702672.post-41498874667145971542009-01-30T09:54:00.004-05:002009-01-30T10:22:09.771-05:00Bad Beer Continued<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUILWggntzaxLTX-yZpmls45R-RIQj4ZaGP47S9F94ygJBWqUZ3WUyJ7olplGqb7vfwYAj4aeYxEqFJGzf7J74axnpb7trdAmqL5E6JaBS1sFSh8eI1MxhudUUyQXULGf8CJe_AiFbBEt9/s1600-h/vinegar1.JPG"><img id="BLOGGER_PHOTO_ID_5297103134305416482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUILWggntzaxLTX-yZpmls45R-RIQj4ZaGP47S9F94ygJBWqUZ3WUyJ7olplGqb7vfwYAj4aeYxEqFJGzf7J74axnpb7trdAmqL5E6JaBS1sFSh8eI1MxhudUUyQXULGf8CJe_AiFbBEt9/s320/vinegar1.JPG" border="0" /></a><br /><div>When life hands you bad beer, make malt vinegar! When our first beer flopped at the end of this summer, I decided to try my hand at making vinegar. It didn't seem hard, just pour your failed alcoholic beverage into an open container (stainless steel or ceramic), cover with cheese cloth and wait. If you are lucky, vinegar-making bacteria will come and live on it. Take a peek every couple of weeks, and you will eventually see a layer of mold covering the top of your liquid. This is mother-of-vinegar, the magical beasty that makes vinegar sour. In my case, after about 4 months, this finally happened and now I have some pretty damn' delicious malt vinegar! When you think it's acid enough for your taste, filter it through some cheese cloth and bottle it. I knew mine was ready when Mr. Chops (the Golden Nose) started complaining that our office smelled like cheese. I was keeping my pot of vinegar under the desk because it was too cold in the cellar. What? Not everybody does this? Whatever....Apparently, you can also make vinegar with all those unfinished dregs of wine bottles you might have just lying around. Just keep on pouring them into a crock (under your desk/table/bed), and with a little patience (and some funky smells), wine vinegar! It will undoubtedly be tastier, and better quality than the everyday swill in the grocery store.</div>Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.com0tag:blogger.com,1999:blog-5037149063731702672.post-90172289747541967382009-01-23T09:58:00.000-05:002009-01-23T09:38:15.755-05:00From the Brew Room: A Cautionary TaleBrewing can be easy and fun- if you begin like normal people would, not like type A, beer-snob control-freaks. That being said- we decided to cut some corners in the venerable process of learning to brew and went straight to brewing all-grain. With our noses high in the air after our first successful brew (most of this success we really owed to our brewing tutor, the Naughty Nurse) we went straight to brewing all-grain Belgian beer recipes. This, if you know anything about brewing, is laughable. So our second brew- a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">saisson</span>-style beer failed, our third beer a Belgian golden did too. At this point, we cried/whined for many hours. It was only after we seriously considered a conspiracy theory where Terry Boyd (of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Mountview</span> Plaza Wines and Liquors) secretly infected our basement with rampant funky yeast strains that rendered us incapable of brewing so we would be forced to only buy kegs from him- that we snapped out of it and decided to get some answers. So we headed to our local bar and unofficial Beer Nerd headquarters, My Place, to accost our wiser, and unwitting brewing <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">colleagues</span> with a most regrettable taste test. Here's how our critique sessions started off:<br /><br /><br />Mark: (Takes a whiff) "<span class="blsp-spelling-error" id="SPELLING_ERROR_3">Hmmmmm</span>...doesn't smell infected. (Tastes) Oh my god! Band aids! "<br /><br />Crapper: "Wow...phenolic bomb...I taste clove, banana, cleanser, chlorine?"<br /><br />The Nurse: "Christ! There's something good under the phenols but I mostly taste throat lozenges. You know the fake lemony ones?"<br /><br />Phil: "Smells pretty good really- but the taste....soapy"<br /><br />Crapper: "Yeah, I'm done tasting that. (gags, pushing the glass to a safe distance)"<br /><br /><br />After much helpful consideration here are the theories on how we went wrong:<br /><br /><br />Crapper- "It's the plastic primary <span class="blsp-spelling-error" id="SPELLING_ERROR_4">fermenter</span>! That's your problem! Jesus! Just man up and buy a glass carboy"<br /><br /><br />Nurse- "I've used the same plastic bucket for 15 years! I think it's the water..."<br /><br /><br />Crapper- (to the Nurse) "You're wrong, just so wrong!" (To us) "Don't listen to him..." (back to the Nurse) "How would you know anyway? How many brewing awards have you won?"<br /><br /><br />Nurse: "I don't need awards, I save them for people like you, who have to constantly bolster their own egos"<br /><br /><br />Mark: "Well, it could be the water, it could be your racking cane, the temperature you brewed at, the plastic....we need to get rid of some variables."<br /><br /><br />Crapper: "Start by getting the Nurse's brewing equipment out of your basement! That's your real problem."<br /><br /><br />And there you have it- back to the drawing table. And what of our failed beers? Well, I was unable to let go of the first failure so it became <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Eisbock</span> ( beer that's frozen to concentrate the alcohol) This actually came out really good- although the yield was pretty low, only a couple of bottles. The rest of that batch went to making malt vinegar. Also pretty good so far (still fermenting) Our second, most recent beer failure is being combined with a lactic yeast strain, mixed with fruit, and left, hopefully to breath off its phenol band-aids and magically become <span class="blsp-spelling-error" id="SPELLING_ERROR_6">lambic</span>..........it's a long shot but I hate to waste anything especially, $70 worth of brewing ingredients (ouch!) and a days worth of labor. I am left thinking about our friend and fellow beer enthusiast, Jan's response when we asked whether or not he brews beer. His answer, which echoes in my brain, was "Brew beer? Why? There are so many delicious beers I can just go out and buy!" <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Hurumph</span>!!!Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.com1tag:blogger.com,1999:blog-5037149063731702672.post-1234677244156102482009-01-13T14:04:00.005-05:002009-01-16T14:48:03.054-05:00Christmas The Whole Year Through<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgiVZedTvqg9Tm67Q22Y3Ns2B4mgdC-yjOpncKzqP1kcB2j5VWjynGkU3HwLDKXtJ25K6ZbWK2dccnSlxP1zOJ9xLZZsxDg8-zkd4WlyEet01m8vnd8ldU4XaRFAaC52yAFFmay5-YA3UW/s1600-h/pere+noel1.JPG"><img id="BLOGGER_PHOTO_ID_5290856722562946322" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 232px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgiVZedTvqg9Tm67Q22Y3Ns2B4mgdC-yjOpncKzqP1kcB2j5VWjynGkU3HwLDKXtJ25K6ZbWK2dccnSlxP1zOJ9xLZZsxDg8-zkd4WlyEet01m8vnd8ldU4XaRFAaC52yAFFmay5-YA3UW/s320/pere+noel1.JPG" border="0" /></a> If you are anything like me, Christmas = Delicious Food and Drink. Some holiday items, like <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Christmas</span> cookies, fruit cake, or your crazy uncle Eddie- no one wants to revisit throughout the year, but Christmas beers are a different story. There are many holiday beers still in stores right now that are worth stocking up on. Many holiday beers are dark, rich, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">spicy</span>, and very alcoholic. These beers are great as a nite cap or instead of dessert, but some defy the normal range of everyday <span class="blsp-spelling-error" id="SPELLING_ERROR_2">drinkability</span>. This <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Pere</span> Noel however, is different. Made by De <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Ranke</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Bewery</span> in Belgium, this beer has a crisp refreshing champagne like character. It is also rather generously hopped for a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Belgian</span> ale and not too high in alcohol. Although it is indeed festive enough for the holidays, it is also a good candidate for year-round drinking. I suspect <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Pere</span> Noel is actually the same recipe as one of my all time favorite beers by De <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Ranke</span>, Double X bitter. However, it is richer, more heavily spiced and aged longer (perhaps in oak?) than the Double X to make it special for the holidays. Although I am sure it would go well with food, I think it is perfectly delicious all on its own. I happened to noticed a couple of liquor stores in the area were still stocking this beer. So pick up a bottle or two and like the Santa on the lable, you too will be hugging your glass.<br /><br /><div></div>Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.com0tag:blogger.com,1999:blog-5037149063731702672.post-36596428744556118252009-01-07T11:05:00.000-05:002009-01-07T11:05:51.024-05:00Get Your Krauch on!When we first decided to go to Nova <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Scotia</span> this summer we hit the tour books hard. Yes, there was lovely scenery, places to go kayaking, blah, blah, blah- but what about the food? <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm60mR2TiPmXgcrFIFVLlyrEa6FiGElYVltL__fA6Q67v-KLActh7LPdqbkyUYc65kS44NSaZvy5d0Hus2bYlj1Aecye2WxYJffHnn76zr0ELP2DgBBdqkJWKLLun5MyfZfUxausblUO2Y/s1600-h/krauch.jpg"><img id="BLOGGER_PHOTO_ID_5288571635504848626" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 207px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm60mR2TiPmXgcrFIFVLlyrEa6FiGElYVltL__fA6Q67v-KLActh7LPdqbkyUYc65kS44NSaZvy5d0Hus2bYlj1Aecye2WxYJffHnn76zr0ELP2DgBBdqkJWKLLun5MyfZfUxausblUO2Y/s400/krauch.jpg" border="0" /></a> Skipping through the photos in the middle section of one of the tour guides we both stopped cold. There it was: a photo of a modest looking young man, leaning lovingly over a gigantic tray of salmon being smoked. The caption said something inane like "Nova <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Scotia</span> has wonderful fresh seafood, like smoked salmon". Yes, but where? Where was this man and his delicious looking smoked salmon? Sadly, there was no mention. No matter! We would just have to find it ourselves.<br /><br />Now, flash to the Chops Nova <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Scotia</span> vacation 2008. We had been on the road for many hours. It was getting dark and we were anticipating the final arrival at our cottage in the-middle-of-nowhere. We were tired, and as always, hungry. Then, on the otherwise deserted road- we see a most interesting sign. It reads "J. Willy <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Krauch's</span> Smoked Fish- Salmon, Mackerel, Trout and Eel, 2.5 km ahead". What an amazing coincidence! Could this be the smoked fish shop of our dreams?? Mr. Chops and I both immediately think, 'boy smoked fish would be great right now, but no way they are open at 5:57 PM on a Saturday evening'. But then, the next sign says "<span class="blsp-spelling-error" id="SPELLING_ERROR_4">Krauch's</span> Smoked Fish: Open Daily 8-6". Hallelujah! But, I am still skeptical, we haven't even seen another car in hours. We turn off the road, as directed by the next sign, into a small common dirt drive with a very dark looking house and a very closed looking smokehouse next door that- gasp!- has an open sign affixed to it! Now, out of the car, and lured by the seductive scent of smoking fish in the air and push open the door. All of a sudden we are standing in what appears to be a mini-<span class="blsp-spelling-error" id="SPELLING_ERROR_5">automat</span> with a smiling young lady in a hair net sitting behind the counter. Have I mentioned we haven't see a living thing in over an hour? And yet, here is this young lady, apparently just waiting patiently for us to show up. We reach into the cooler with the mini <span class="blsp-spelling-error" id="SPELLING_ERROR_6">automat</span>-style doors and greedily grab cold smoked salmon, hot smoked lemon pepper mackerel, and smoked eel. Stunned by our good luck and ever increasing hunger, we drive another mile down the road and discover that our cottage is but minutes from <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Krauch</span> headquarters! One quick look at the breathtaking view from our cottage window and we were sweeping the dust off the kitchen table. Surrounded by all our camping stuff piled on the floor, we polish off the whole lot of <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Krauch's</span> smoked goodies, straight up, with crackers, and a beer out of the cooler.<br /><br />However, dear readers, I must confess, the smoked fish feeding frenzy did not end here. Unabashed, we were back the very next day, and again, and again! We even began using the name <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Krauch</span> in everyday conversation. As in- "It's <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Krauch</span>-o'clock", "<span class="blsp-spelling-error" id="SPELLING_ERROR_11">Krauch</span>-time", "<span class="blsp-spelling-error" id="SPELLING_ERROR_12">Krauch</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_13">tastic</span>", and "Are you ready to get your <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Krauch</span> on?" So frequently, did we go to <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Krauch's</span>, that the girl with the hair net, Jaimie, knew us by our first names. She was even kind enough to give us a tour of the place and tell us more about the fish-smoking <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">virtuoso</span>, Willy J. <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Krauch</span>. He immigrated from Denmark to Nova <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Scotia</span> with his wife in the 1950's, and started a fish smoking business. He and his wife raised 10 kids- 5 girls and 5 boys. The boys still run the business, as Mr. <span class="blsp-spelling-error" id="SPELLING_ERROR_19">Krauch</span> has sadly passed on. But Mrs. <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Krauch</span> still lives right across the road in the family homestead. There is no doubt that the photo we saw in our guide book is in fact one of the <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Krauch's</span> tending their fish. You see, <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Krauch's</span> smoked fish is a legend of sorts. The smoke shop is lined with articles heralding the many pleasures of eating <span class="blsp-spelling-error" id="SPELLING_ERROR_23">Krauch's</span> fish. In fact, people come from all over Nova <span class="blsp-spelling-error" id="SPELLING_ERROR_24">Scotia</span> to buy fish from <span class="blsp-spelling-error" id="SPELLING_ERROR_25">Krauch</span> and Sons. Jaimie informed us that people actually make a weekend out of driving out to Tangier to the smokehouse just buy smoked fish. We confirmed this rumor while at the counter one day when we spoke to a delivery man standing in line who said that all the drivers where he works fight for the route that goes by <span class="blsp-spelling-error" id="SPELLING_ERROR_26">Krauch's</span> smokehouse. At first, this may seem strange until you try the fish and then you, too will be willing to drive 8 hours to pick some up for yourself (Just make sure you have plenty of gas, a spare tire, and cold beer made somewhere other than Nova <span class="blsp-spelling-error" id="SPELLING_ERROR_27">Scotia</span> on hand).<br /><br />Luckily, if this isn't your idea of a good time- you could just order it, like the Queen of England does, by simply picking up the phone. Here's the info:<br /><br />J. Willy <span class="blsp-spelling-error" id="SPELLING_ERROR_28">Krauch</span> & Sons Ltd.<br />Highway 7, Halifax Co.,<br />Box 81 Tangier, Nova <span class="blsp-spelling-error" id="SPELLING_ERROR_29">Scotia</span><br />Canada B0J 3<br />Phone 1-902-772-2188<br />Toll Free: 1-800-758-4412<br />Email: <a href="mailto:willykrauch@ns.sympatico.ca">willykrauch@ns.sympatico.ca</a><br />Contact: Max <span class="blsp-spelling-error" id="SPELLING_ERROR_30">Krauch</span><br />Established: 1956<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_31">Krauch's</span> cold smoked salmon is truly out of this world and my (and the Queen's) personal favorite. We can also recommend the smoked eel, although not for the faint of heart- it comes with head and skin still attached. In addition, the hot smoked salmon was delicious. From talking to the many other folks at the counter, the hot smoked salmon seems to be the local favorite. I am not usually a fan of hot smoked salmon- it's generally too dry w/ not enough flavor. But <span class="blsp-spelling-error" id="SPELLING_ERROR_32">Krauch's</span> was delicious, smokey and moist. The lemon pepper mackerel was excellent too and Mr. Chops really liked the herring. So go ahead and get your <span class="blsp-spelling-error" id="SPELLING_ERROR_33">Krauch</span> on- you won't be sorry!Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.com1tag:blogger.com,1999:blog-5037149063731702672.post-60600995912379743132009-01-02T09:52:00.005-05:002009-01-02T10:34:02.189-05:00Confit<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUxmzxPOHlnHWDnPD7xq_JdKdpx2aKxlr67IKuCbROpE_QDfzTMXcisb8nYilYRN13Li9udM2-GRMg1FeMPpzczmnyZ4cdSNZ0A1zk4k2eS3Y_Y8iu7fWPhkA6FKw8YVJHpE3CanmHi78p/s1600-h/confit1.JPG"><img id="BLOGGER_PHOTO_ID_5286716673950184482" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 201px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUxmzxPOHlnHWDnPD7xq_JdKdpx2aKxlr67IKuCbROpE_QDfzTMXcisb8nYilYRN13Li9udM2-GRMg1FeMPpzczmnyZ4cdSNZ0A1zk4k2eS3Y_Y8iu7fWPhkA6FKw8YVJHpE3CanmHi78p/s320/confit1.JPG" border="0" /></a><br /><div>Too much goose and goose fat lying around after the holidays? Me too! Everybody should have these sorts of problems. I can't believe it has been over a year since our first goose butchering escapade at farmer Kate's- but goose D-day has come and gone. We have cooked our Christmas goose (a bona-fide young goose this time- thank god!), and had an extra goose and plenty of goose fat left over so we made confit! </div><div></div><br /><div>A while back, at a party, I was given an excellent recipe for confit by a young aspiring chef named Anthony. He is a very patient man. Because he is a chef, and we are completely obsessed with food, every time we see him, we gather around him and bombard him with culinary questions. I am sure he would rather be drinking his beer in peace, but he is always nice enough to indulge us with all sorts of useful tidbits of knowledge. I am not sure what poor Tony gets out of it, perhaps <a href="http://hopsandchops.blogspot.com/2008/03/when-your-goose-is-cooked.html">semi-entertaining stories about us elbow deep in goose guts</a>? Who knows. </div><div></div><div>Anyhow, here's his recipe for Conft. Because we now have an annual arrangement with our farmer friend for fresh geese, we use goose for this recipe, although, traditionally, it's made with duck. You are probably thinking that you would never try this, but believe me, it's worth it. And I know that if you are still reading Hops and Chops your are not a fat-a-phobe. The fat used here, is mostly just to preserve the meat while it's aging. The meat comes out super silky, with an intensely rich flavor that gets better the longer you let it hangout in the frige. It's great straight up, in cassoulets, or even on a sandwich! Feel free to fry up some slices of potato in with all your extra goose fat when re-heating the confit. Add some salad and you've got an easy (and oh-so-fancy) dinner</div><div></div><br /><div>Basic Confit:</div><br /><div><br />Break down your poultry eight-ways ( leg, thigh, wing, breast )<br />Put the breasts aside for another use, weigh and toss the rest of the cuts in the following:</div><br /><div><br />1/4 oz (or 1/2 Tblspn) kosher salt PER POUND</div><br /><div>1 clove garlic, smashed PER POUND</div><br /><div>2 springs fresh thyme PER POUND</div><br /><div><br />...toss together, place in oven-proof pan, cover, and refrigerate overnight.The next day remove the pieces and rinse all the salt off and place back into pan with aromatics. Just cover the meat with rendered duck (or goose fat) , cover with foil, and place in 325F over for 2 - 3 hours until overtly fork tender. Allow to cool a bit, place meat in a seal-able container, strain the fat, and cover the meat with the now strained fat. This can be placed in the fridge and kept for months! Just pull it out and heat it in a little of the fat when ready to eat.</div><div></div><br /><div>We have tried this recipe twice. Once, successfully, the other not. The problem that occurred was an error on our part. When packing confit you absolutely must leave a nice thick layer of fat on top of your last layer of meat or else it will get moldy, and not age gracefully as directed. !</div>Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.com0tag:blogger.com,1999:blog-5037149063731702672.post-80761143584324805482008-11-06T08:12:00.009-05:002009-01-01T09:35:24.018-05:00Confessions of a Wayward Blogger<div><br /><br /><div>In the spirit of the new year I have looked deeply inside myself and realized these truths about my blog: 1) I possess subconscious, deep-seeded guilt about not blogging 2) I am much better at blogging in the winter, preferably when crippled. 3)I actually need my blog because otherwise, I have no idea what the hell I did last year.<br /></div><div>So, since being crippled isn't an attractive option, my New Year's resolution will be to bank my blog entries when I have the time (winter) and distribute them evenly throughout the year so as not to frustrate my Mom and the very few other regular readers who have not forsaken me. Also, while I am confessing- I actually promised to persist with Hops and Chops because I sold my soul to Miss Yum Yum for this box of free Dove chocolates. </div><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfebQHhmRWmxlvY7vt47DoDWyMgRVWb9WJnWVgrKTlUy14Un2sqX4dADZtYZ6S3X09gBoa-5I5cFyTMKYMnw7cPcKPvK28W5bd-j_u-nBX1ECRWgLxgceB49gWF3Jm51FSSaPE-j3A4aRX/s1600-h/chocolate1.JPG"><img id="BLOGGER_PHOTO_ID_5286330273298430770" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 153px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfebQHhmRWmxlvY7vt47DoDWyMgRVWb9WJnWVgrKTlUy14Un2sqX4dADZtYZ6S3X09gBoa-5I5cFyTMKYMnw7cPcKPvK28W5bd-j_u-nBX1ECRWgLxgceB49gWF3Jm51FSSaPE-j3A4aRX/s200/chocolate1.JPG" border="0" /></a><br /><br /><div></div><div>I do feel that the key to having a guilt-free blog means maintaining consistency. I feel readers should expect something at least every week. Therefore, I will try to make one weekly post, perhaps more. This should not be too difficult considering there is so much to tell. This would be a lot easier as well if some of you lurkers would come out of the shadows and help me like I asked.</div><br /><div></div><div>At the risk of sounding like my boss- I really have been very busy. Although, unlike my boss who uses this phrase as a euphemism for "I have to go to the yacht club and put my boat in the water" I really do have a lot of stuff to blog about. </div><br /><div></div><div>The Naughty Nurse is responsible for much of this new found content of interest.</div><div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy2pXjmKelARGuhlQOVcizyfVT5zOck3ly1dnHGMHL2JiEGtwo1fpsKafYwmQoMJFIHXif2VgOH9h6IzO83n6IBuccb2hvXqjJ1moB7z1YrzlTJOQI_RKueSO7mcN4figOqs_xtgTxeMXm/s1600-h/nurse1.JPG"><img id="BLOGGER_PHOTO_ID_5286330856552074786" style="WIDTH: 88px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy2pXjmKelARGuhlQOVcizyfVT5zOck3ly1dnHGMHL2JiEGtwo1fpsKafYwmQoMJFIHXif2VgOH9h6IzO83n6IBuccb2hvXqjJ1moB7z1YrzlTJOQI_RKueSO7mcN4figOqs_xtgTxeMXm/s200/nurse1.JPG" border="0" /></a> </div><div> </div><div>If you had a Hops and Chops time line you would see that the same time we met the Naughty Nurse directly corresponds with the egregious lack of blog entries. This is because our new found friend is not only a very knowledgeable home brewer, but also a very serious task-master. As a result, we have had a very full beer schedule in 2008. The good news is- Mr. Chops and I have been learning to brew beer! We attended home brew beer meetings, and home brew competitions, and learned to brew beer using all grain. We have also been introduced to the wonderful world of making hard cider. Not only this- but the Nurse has also showed us to how to roast coffee at home! All this, of course, would keep any normal people busy, but not us! We have also made our first confit, venison sausage, malt vinegar, gone on a smoked meat pilgrimage and discovered goose bacon. </div><div></div><br /><div>There is one bit of bad news- I still can't bring myself to eat a squirrel. But perhaps, if Mr. Goodbar and Ms. Yum Yum had called us when they had six of them living in their house, we could have crossed that one of our list and had a delicious dinner to boot! </div><br /><br /><div></div></div>Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.com3tag:blogger.com,1999:blog-5037149063731702672.post-71452120294960765302008-08-20T09:47:00.002-04:002008-08-20T12:28:30.893-04:00Blame CanadaHello again! No, I didn't enter the witness protection program- I just went on vacation and forgot to tell anyone. Or perhaps that was on purpose so no one would raid the kegerator while we were gone. But as consolation for all those long weeks with out any new H&C, I have tales from Nova Scotia to serve up soon as I figure out how to pay all these bills that piled up while I was away. But first- I have to warn all those unsuspecting folk out there who might be packing up for Nova Scotia: Pack your own beer friends! So what if the Canadian Government says you can only bring one case into the country without penalty! Trust me- whatever the penalty is- it is not nearly as grim as having to drink Nova Scotian beer!Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.com1tag:blogger.com,1999:blog-5037149063731702672.post-72219049234345431182008-07-27T11:01:00.003-04:002008-07-27T11:39:29.061-04:00Clams and Beer<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF3XxovdeM9Odj1Ym_We_2ExHD2F8mgZOD79bAZaGx65mDi4Bv5lePjD8o1XW29y9duxkk_dz6NcVdpvwDSk_pbAia1DSmkNWjUHFuPZvwD-hG97J8_yXocfYkTKhLbSFNyZINAg89BMJd/s1600-h/clams.JPG"><img id="BLOGGER_PHOTO_ID_5227709595004533650" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF3XxovdeM9Odj1Ym_We_2ExHD2F8mgZOD79bAZaGx65mDi4Bv5lePjD8o1XW29y9duxkk_dz6NcVdpvwDSk_pbAia1DSmkNWjUHFuPZvwD-hG97J8_yXocfYkTKhLbSFNyZINAg89BMJd/s200/clams.JPG" border="0" /></a> <div>In the summertime, we eat a lot of clams, and, as you may already know- beer goes well with clams. Especially nice is this Hazed and Infused Ale from <a href="http://www.boulderbeer.com/">Boulder Brewing</a>. You may remember this brew from my post about really <a href="http://hopsandchops.blogspot.com/2008/06/dont-be-so-bitter.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">hoppy</span> beers</a>. It is a consummate summer beer; low in alcohol, high in refreshing hops, and very finely carbonated. It is brewed with <span class="blsp-spelling-error" id="SPELLING_ERROR_1">chinook</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">willamette</span>, and cascade hops and then dry hopped with crystal and centennial hops. We like it so much we bought a keg of it so we could have it on tap.</div><div> </div><div>As I have stated previously, there are few redeeming qualities to living in CT when it comes to beer and beer culture. However, we are lucky enough to have easy access to fresh clams at wholesale prices. We buy cherry stones, right off the boat, one hundred count at a time, and leave them in our beer <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">fridge</span> where they stay fresh and delicious for two weeks or more (as long as you keep them dry, no ice or salted water please!). Mr. Chops likes them raw, straight up. But we both like them grilled. We throw a whole bunch on the grill, cover them until they start to open up, ripping the empty side of the shell off so the clam side sits flat on the grill. Then douse the side with the clam in mixture of garlic simmered in butter, lemon, hot sauce, and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">parsley</span>. We pull them off as the butter starts to simmer inside the shell. Of course, there are many variations to be had on this according to taste. If I feel like going all out, I put little pieces of crispy bacon in too. Yum! These make a really easy appetizer too. My <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">usual</span> ratio is 1 stick of butter, 2 cloves of garlic, juices of half a lemon, a handful of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">parsley</span> and a couple teaspoons of hot sauce. Sometimes I put the mixture in a <span class="blsp-spelling-error" id="SPELLING_ERROR_7">squeezy</span> bottle to make it easier to squirt in the clams shells, but recently I have just been using a spoon with a long handle and scooping a little of the mix into each shell. Hazed and Infused is the perfect foil for briny clams and the richness of the garlic and butter.</div>Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.com1tag:blogger.com,1999:blog-5037149063731702672.post-35136497188715025482008-07-24T12:47:00.000-04:002008-07-24T09:52:52.736-04:00Sake Update<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPkKYDodJfxzmXFHe3dYH3meO9b62i9-xe8qYkPiv-MZrLTDQCtjK9N3-0Oim7e4RCs2FDxx3X_PY2cXJN8At7nWn0habXJNLZGs0ZWR0S2LSksPxO0Fb6zrPEEG5Y48JV30VXePsgac5/s1600-h/sakejug1.JPG"><img id="BLOGGER_PHOTO_ID_5226568018427914866" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPkKYDodJfxzmXFHe3dYH3meO9b62i9-xe8qYkPiv-MZrLTDQCtjK9N3-0Oim7e4RCs2FDxx3X_PY2cXJN8At7nWn0habXJNLZGs0ZWR0S2LSksPxO0Fb6zrPEEG5Y48JV30VXePsgac5/s320/sakejug1.JPG" border="0" /></a><br /><div><br /><div></div></div>A few of you have asked how the sake is <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">coming</span> along. Well, things are actually pretty good.<br /><p>After some serious self doubt, I have concluded that the whole process went pretty well for a first try at fermenting. So far, here's what I have learned:</p><p>First: Sake definitely is easier to make if you start it in colder months like I was instructed, but then foolishly ignored</p><p>Second: I now know that you need something finer than cheese cloth to strain your sake, I had way too much solid in my finished product which wasted as much as a half gallon of sake overall.</p><p>Third: Bob Taylor, the sake guru, is a most patient and helpful man. I would have been pretty lost if not for his constant cooperation in my endeavor. Cheers to him and his excellent <a href="http://www.taylor-madeak.org/index.php/2008/02/29/how-to-make-sake-at-home-a-taylor-made-g">blog</a>. Thanks Bob!</p><p>Fourth: I think the most enjoyable sake was the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">unpasteurized</span> sake right out of the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">fermenter</span>. It had a very light fresh taste with hints of vanilla, coconut, and flowers. After it was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">pasteurized</span>, the fresh flowery taste disappeared.</p><p>Fifth: Now, my sake seems to be better if it is opened and allowed to breath for a day before drinking. The flavor mellows a bit and loses its sharper overtones. It is very full-flavored robust sake. It has a dry finish which I like, but there's fruity, almost acid quality I am not so sure about. Perhaps I should age it some more? Bob, any thoughts on this?</p><p>So there you have it! I think I am going to take a bottle and save it for a couple more months to see if the taste improves any. Perhaps by then, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Geof</span> and Carla will be brave enough to revisit Sue's sake and give me another review? Perhaps they could even come up with a name for it like those really fancy sakes have like, "Misty Maiden's Folly" or perhaps "Wandering Lunatic" or even "Drunken Deer". But seriously, I really enjoyed making sake, and would <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">recommend</span> it to anyone who has an interest.</p>Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.com1tag:blogger.com,1999:blog-5037149063731702672.post-80201664102564823872008-07-22T08:40:00.004-04:002008-07-22T09:01:43.330-04:00More From Lady Pilsner on Walnut LiqueurMy sister sent me an unusual contra-band present this year for <span class="blsp-spelling-error" id="SPELLING_ERROR_0">xmas</span>. It was a very mysterious unlabeled glass bottle full of inky liquid wrapped entirely in clear packing tape to prevent spillage in its 1500 mile journey from central Europe to the States. There was a small handwritten note explaining that this was <span class="blsp-spelling-error" id="SPELLING_ERROR_1">nocino</span>, or walnut <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">liqueur</span>, and that baby Jesus wanted us to have some. We figured that if baby Jesus wanted us to have it we better damn' well try some. After examining it for a good long while, shaking it, sniffing it, and staring at it in a glass we finally got up enough courage to try it. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx2cdl7d6lfjzbFWKeRziv5uf3G894qja1pW21KwpdSDbdUuOTJS5LiOMWvb5tT0rna-gCb-wMSukxgKEVTzIQmeXA_D5b5VBRLpCpKJyWPoFPBesuXUUI5jeO0zej6VvIcSCfDKzvgUCU/s1600-h/nocino.jpg"><img id="BLOGGER_PHOTO_ID_5225819638294663362" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx2cdl7d6lfjzbFWKeRziv5uf3G894qja1pW21KwpdSDbdUuOTJS5LiOMWvb5tT0rna-gCb-wMSukxgKEVTzIQmeXA_D5b5VBRLpCpKJyWPoFPBesuXUUI5jeO0zej6VvIcSCfDKzvgUCU/s320/nocino.jpg" border="0" /></a>It was earthy, nutty, sweet, spicy and <span class="blsp-spelling-error" id="SPELLING_ERROR_3">mmm</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">mmm</span> good! Perfect for the holidays. We also tried it in coffee and hot chocolate with favorable results. So now, my sis, the L o' P, has been good enough to share with us how <span class="blsp-spelling-error" id="SPELLING_ERROR_5">nocino</span> is made...<br /><br />I had almost forgotten about <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Nocino</span> or, in Czech, <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Orechovka</span> or in plain English, walnut liqueur. My friend (also American, also here in E. Bohemia but with years in Italy behind her) reminded me of it when I was at her house last week, but I forgot about it until today, a good 2+ weeks late. The trick to <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Nocino</span> is to catch the walnuts when they are still soft enough to eat after being saturated for 2 months in alcohol. Warning! This is not a treat for the faint of heart! I wasn't able to manage perfect timing this year, but I'm sure the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Nocino</span> will be fine, though I'm trying to forget this image I have of me gnawing away on those boozy nuts amidst Christmas festivities....<br /><br /><br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_10">Nocino</span><br />1.5 L vodka or <span class="blsp-spelling-error" id="SPELLING_ERROR_11">slivovice</span> (plum brandy) in my case<br />30 green walnuts – ideally picked at the end of June – between the 24<span class="blsp-spelling-error" id="SPELLING_ERROR_12">th</span> and 25<span class="blsp-spelling-error" id="SPELLING_ERROR_13">th</span> to be precise<br />2 cinnamon sticks<br />10 cloves<br />the cut up rind of one lemon in strips<br />3 cups of sugar<br />Quarter the nuts and mix them in a mason jar with all the remaining ingredients. Place the mason jar in a warm place and let sit for 2 months. Filter and bottle. Age for 6 months in a cool dark place.<br />The Czech recipe I found is surprisingly similar – they substitute “5 circles of orange rind in sugar” for the lemon rind and halve the amount of cloves and cinnamon. As to the taste – maybe Ms. Chops can describe it better (she got a bottle for Christmas last year ) – it is definitely not a walnut liqueur on the lines of amaretto. The liqueur is strong and (as I recall) somewhat herbal, and there's definitely bitter mixed in with the sweet. Right now, two days in, my <span class="blsp-spelling-error" id="SPELLING_ERROR_14">nocino</span> is this inky green tourmaline color, but it turns nearly black with time.<br />I can't say last year's batch made it past Christmas, so much for the aging 6 months. By its rate of disappearance, it seemed that last year's batch – my first – was a success. I think the toughest customer was a friend's father (and a court psychiatrist at that) who is a strict follower of the Czech/Moravian cult of <span class="blsp-spelling-error" id="SPELLING_ERROR_15">slivovice</span>. The look of disdain on his face when offered this walnut liqueur was daunting, but after being assured that it was no weak <span class="blsp-spelling-error" id="SPELLING_ERROR_16">girly</span> drink and was indeed based on <span class="blsp-spelling-error" id="SPELLING_ERROR_17">slivovice</span>, he managed to down a good couple shots of the stuff.Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.com0tag:blogger.com,1999:blog-5037149063731702672.post-38823034905697484902008-07-19T12:12:00.007-04:002008-07-19T12:43:21.165-04:00Not too hot to bake!Today it is 95 in the shade. Definitely not the kind of day you'd want to be baking bread. But, I confess dear readers, this is what I am up to. Remember way back when I told you all about the <a href="http://hopsandchops.blogspot.com/2008/03/in-pursuit-of-fiber.html">5 minute artisan bread recipe</a>? Well, I am still baking bread- in fact, I can't stop! It is a personal crusade of mine to not buy bread from the store if I can help it. But since it's so hot, I have discovered that I can bake bread in my grill with the top down. This, I actually discovered this past winter when, I broke the stove. How do you break a stove, you ask? Well, you take it apart so well you can't get it back together again! This left us with no stove for over two weeks while we waited for our new one to arrive. It was an interesting psychological experiment though because, having no stove, it turns out, instantly transforms me into a raving lunatic. The minute I didn't have a working oven all I could think of to eat were things that had to be baked, broiled, or roasted. One day, in a moment of desperation, I just threw the baking stone on a medium high grill and when it heated up to about 450, I put the bread in and cooked until done! Surprisingly enough, it turned out great. This method is now my preferred way to bake bread in the summer so I don't have to heat up the house with 450 degree oven. So far, I have had good results with the white/wheat french loaf, oat bran bread, rolls, and even challah (in a loaf pan)!Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.com1tag:blogger.com,1999:blog-5037149063731702672.post-35731961889968595462008-07-11T11:53:00.003-04:002008-07-11T14:08:50.018-04:00More about ElderflowersI was intrigued by the thought of elderflower soda, so I did some research on elderflowers and came up with a bunch of factoids. First, I will answer my own question- Elderflowers taste, not like elders, but slightly like anisette as best I can guess. St. Germaine liqueur is made out of elderflower. Though Sambuca, which is named after elder (the species name for elder is Sambucus) is not made out of elder. In Hungary they make an elderflower wine and apparently Europeans employ elderflowers and elderberries in many other applications such as tea, syrups, sodas (Fanta makes an elder flavored soda believe it or not). Who knew? Secondly, wiccan folklore has it that if you remove an eldertree from your land, a spirit called an "elder mother" will seek revenge upon you. Third, the woodear fungus made famous by Asian cuisine, prefers elder trees as its host. Fourth, biblical legend has it that Judas hanged himself from an eldertree so woodear fungus is also called judas ear fungus. Sounds delicious, right? So there you go! I also think I found a variety of elder growing on my own property, although it doesn't taste very good. Too bad! Now I have to do some more research to see if American Elder is good for anything...Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.com2tag:blogger.com,1999:blog-5037149063731702672.post-24754346757851979612008-07-08T07:28:00.008-04:002008-07-09T15:42:03.390-04:00H&C Tea Totals- And Just In Time For Summer!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0pU_o6FRHzBsd-hBCvXMCXcAY66EYaJmA95KbCkv7rlmhmXP07BC_QGhxHgmTb1E2LlDYfZVMeqThi2CtyjlxqmVXC4rrhrG4h1_VAbqXHtI1sD4vATGGvpjDa7kDIPNoGY4Gpvp74Fq/s1600-h/elderflower-closeup.jpg"><img id="BLOGGER_PHOTO_ID_5221101830731592146" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0pU_o6FRHzBsd-hBCvXMCXcAY66EYaJmA95KbCkv7rlmhmXP07BC_QGhxHgmTb1E2LlDYfZVMeqThi2CtyjlxqmVXC4rrhrG4h1_VAbqXHtI1sD4vATGGvpjDa7kDIPNoGY4Gpvp74Fq/s320/elderflower-closeup.jpg" border="0" /></a><br /><div>Well, thank goodness for Lady <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Pilsner</span>- that's all I gotta say! She is out there in central Europe innovating in the kitchen while I toil like a migrant farm hand here on the other side of the pond. Although I, Ms. Chops, have no real intention of actually quitting my beer habit- this time of year it is good to have other alternative refreshments on hand. Especially if you sweat as much as me, and it's before noon. </div><br /><div><br />Anyhow, Lady <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Pilsner</span> has decided to brew some ginger beer and share her experience. Which is kind of a coincidence, because just the other day our friend/beer brewing guru told me he takes water, mixes it with lime juice and powdered ginger and then puts it into a keg, carbonates it w/ CO2 and has it on tap in his kitchen. How cool is that? Perhaps someone will come up with a way to merge these two similar and refreshing beverages into one?<br /><br /><span style="color:#99ff99;">"Brewing Ginger Beer" by Lady <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Pilsner</span></span><br /><br />I've been fascinated by non-alcoholic fermented beverages for a while, and finally managed to inspire myself to make a "traditional" ginger beer. Maybe it was my friend (whose grandmother is an herbalist) mentioning that she makes this type of beverage from elder flower each year when they are in season, maybe it was that I finally had the idea at the same time I had the available ingredients. Anyway, I decided to save my dried elder flowers for tea, and dug into my Nourishing Traditions cookbook for the ginger ale recipe:<br /><br /><br />3 / 4 c. ginger peeled and finely chopped or grated<br />1 / 2 c. fresh lime juice<br />1 /4 – 1 / 2 c. <span class="blsp-spelling-error" id="SPELLING_ERROR_3">sucanat</span> (I used regular sugar)<br />2 tsp. sea salt<br />1 / 4 c. whey<br />2 <span class="blsp-spelling-error" id="SPELLING_ERROR_4">qts</span>. filtered water<br /><br /><br />Combine, cover tightly, and leave at room temperature for 2 days. Filter and serve 1:1 with sparkling water.<br /><br />Combine, cover tightly, and leave at room temperature for 2 days. Filter and serve 1:1 with sparkling water.<br />I ended up making approx. 2/3 the recipe b/c it fits nicely into our 1.5 L drink bottles, using a little less ginger (reason - husband) and lime juice (reason – no more limes) than recommended. It was ready today and, even though I didn't have the sparkling water, I was surprised that you do get to taste the fizz even 1:1 with tap water.<br />Czech beverage manufacturers, who have recently introduced "gently carbonated" waters would be jealous of my ginger beer. It definitely had more of a "buzz" or "fizz" than actual harsh bubbles. I might lessen the salt next time, but, even with the weird saltiness, I quite liked it. And just think how utterly healthy it is! As I understand it, the whey and salt change the type of fermentation from the traditional alcohol-producing one to a lactic-acid producing one, so without them, the drink would be slightly alcoholic. Next time, I may try it without the salt.<br />After leaving it a few more days I think the salt flavor subsided as the drink "aged" - Now, a few days later, the taste is better than it was the first day.<br /><br />I've also been trying to find a tried and true Czech recipe for the elderflower drink, but had to resort to the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">internet</span> because my two sources haven't come through yet. I haven't tried this recipe myself, though I may try it with my dried elder flowers or just wait for next year.<br /><br />Elder Flower "Soda" </div><br /><div><br />4 quarts water<br />4 elder flower florets<br />1 lemon<br />350-400 g sugar<br />1 / 2 tsp. yeast (this is pressed cake yeast, I think it would be about 1/3 tsp. dry yeast)<br /><br /><br />Boil the water, pour into a 5 quart container, mix the sugar into the hot water, squeeze the lemon into the container, then cut up the rest of the lemon into rings and add to the mix. When the water is <span class="blsp-spelling-error" id="SPELLING_ERROR_6">luke</span> warm, add the yeast and flowers and mix well. After 24 hrs, filter into bottles and refrigerate.<br /><br />And P.S.-<br />I just have one last question for the illustrious Lady Pilsner. What in tarnation does an elder flower taste like? Hopefully not elders....</div>Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.com4tag:blogger.com,1999:blog-5037149063731702672.post-16826328929524106602008-07-01T11:48:00.003-04:002008-07-01T12:02:40.243-04:00Please Stand By....<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0uVRgbE9GkovfpkOw22AfSKnTe74PFcq0-80l1Mtxk-1LY3o2UXH0ppKBHBv_b2TmNRE7GR4kQOHrw457hd2-_UKUIi2Toz2GcD9ibJ0mBCU4kLvHlquy2dWtP9lTR2LVKvz1o1xyQZO1/s1600-h/TV.gif"><img id="BLOGGER_PHOTO_ID_5218076182742402418" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0uVRgbE9GkovfpkOw22AfSKnTe74PFcq0-80l1Mtxk-1LY3o2UXH0ppKBHBv_b2TmNRE7GR4kQOHrw457hd2-_UKUIi2Toz2GcD9ibJ0mBCU4kLvHlquy2dWtP9lTR2LVKvz1o1xyQZO1/s320/TV.gif" border="0" /></a><br /><div>I have been horribly negligent in posting. I hope my three readers forgive me. The problem is, I just can't stop planting things. This time of year, it seems I am only capable of doing two things- sweating constantly, and digging holes. Every winter, when it's cold, grey, and miserable and I curl up next to the wood stove and think- 'wouldn't it be great to have 40 more delphiniums, and 40 more echinaceas, and grow lots more herbs, and try planting some husk cherrys...and...and...and'. And before I know it it's the 4th of July and all my 200 seedlings are crying to get out of their cell packs and I have no more space in my present gardens. And the sweating, and digging, and cussing of rocks begins. I promise I'll be back soon...lots more fun to come. </div>Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.com3tag:blogger.com,1999:blog-5037149063731702672.post-16659644135356801922008-06-24T22:03:00.006-04:002008-06-24T22:21:23.261-04:00Found: New Bar and Beer<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAsdu5CtP3g-aDZgzARaVkIDGTP2gzHugMv47YyUh_kFbpJuhZs8qGwdGGqT-5QD-sErZrmfFfGEsgkCkN6UPGnLgVWWpKcS7esjFIaZWmnsYKj_8owJTKmiTgKdmNG1_vrTn2gChTfnm/s1600-h/gose-bottle.jpg"><img id="BLOGGER_PHOTO_ID_5215634162619062818" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAsdu5CtP3g-aDZgzARaVkIDGTP2gzHugMv47YyUh_kFbpJuhZs8qGwdGGqT-5QD-sErZrmfFfGEsgkCkN6UPGnLgVWWpKcS7esjFIaZWmnsYKj_8owJTKmiTgKdmNG1_vrTn2gChTfnm/s320/gose-bottle.jpg" border="0" /></a><br /><div>Mr. Chops and I met up with my cousin Sally and her husband Jan for a beer at a new Belgian- style beer bar in Portland ME called <a href="http://www.novareresbiercafe.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Novare</span> Res</a>. Our usual haunt in Portland is the Great Lost Bear, which, although it has an impressive beer line up (4o taps)- it has a very sports bar/ <span class="blsp-spelling-error" id="SPELLING_ERROR_1">collegey</span> feel to it. It's a dark, boisterous, chicken wing kind of place that sometimes plays excruciating butt-rock. So <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Novare</span> Res was a nice change of pace. The bar is a basement level brick lined "cave" with what appeared to be three separate rooms. The main taproom has long common tables with benches, which seems like a fun idea. There was an outside area too, but sadly, they had not gotten any umbrellas for the tables yet, so me and my pigment-deprived skin had to stick with the inside seating. The menu was sparse, meat and cheese a la <span class="blsp-spelling-error" id="SPELLING_ERROR_3">carte</span>, an olive and bread plate, beef <span class="blsp-spelling-error" id="SPELLING_ERROR_4">carpaccio</span>, a salad, and a sandwich special. The food was delicious, and fresh with an emphasis on <span class="blsp-spelling-error" id="SPELLING_ERROR_5">artisanal</span> quality and local suppliers. The beer menu offered 25 beers on tap and an extensive selection of 200 + bottles. They also try to offer two cask selections (not available when we we there). The pick of the afternoon was the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Leipzinger</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">gose</span> beer (on tap)that Neil and Jan ordered. It was <span class="blsp-spelling-error" id="SPELLING_ERROR_8">spritzy</span>, refreshingly acidic, but still very much like a <span class="blsp-spelling-error" id="SPELLING_ERROR_9">weiss</span> beer. It was so unusual and tasty I had to look into it further. Of course, it is imported by enterprising people at B. United. Here's what they have to say about it<br />"<span class="blsp-spelling-error" id="SPELLING_ERROR_10">Leipziger</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Gose</span> is a top-fermenting wheat beer {60% wheat, 40% barley malt} with coriander, salt, and lactic acid bacteria added in the boil. It is a 4.5% <span class="blsp-spelling-error" id="SPELLING_ERROR_12">alc</span>/vol eclectic beer whose name evokes a close relationship to the renowned <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Lambic</span>/<span class="blsp-spelling-error" id="SPELLING_ERROR_14">Geuze</span> breweries in the Valley <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Senne</span> nearby Brussels, Belgium."<br />Sounds good huh? Apparently this particular beer had been extinct since from the mid 1960's up until 2000 when it was mercifully <span class="blsp-spelling-error" id="SPELLING_ERROR_16">ressurected</span> by an enterprising German by the name of Schneider (no relation to the other brewing <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Schneiders</span>). </div><div><br />Portland has always been a great place for good beer. The Portland area is also home to a number of popular breweries including Stone Coast (now owned by Shipyard), Shipyard, <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Allagash</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_19">Gritty's</span> and the list goes on. Recently, Portland has added a few new bars dedicated solely to beer. Aside from <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Novare</span> Res, we stopped at some another German-themed place which had opened just that weekend featuring quite a few taps which, I am embarrassed to say, I forget the name of. This may be a blessing in disguise because they were still working out the kinks in their routine so it would have been unfair to pass judgement yet. However, I am sure, even with the glitches, it will attract a loyal male clientele considering they dress their female waitresses in outfits that are an unfortunate cross between traditional Bavarian barmaid and cheap dime-store hooker. And no, I am not including a picture!</div>Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.com0tag:blogger.com,1999:blog-5037149063731702672.post-10665065839692583652008-06-21T10:27:00.006-04:002008-06-21T11:06:03.314-04:00A Hops and Chops Night OutGuess what??? Last week Mr. Chops and I were invited to a regularly scheduled meeting of the oldest beer club in New England! Many beer brewing heavy hitters were there. The night was peppered with lively banter, biting sarcasm, sharp wit and many insightful observations on beer. We tasted a bunch of different beers, mostly brewed by people in attendance. It was fascinating to compare beers of the same style brewed with different yeasts or the same beer brewed by two different people or under slightly different conditions. There was also a very lively discussion regarding the Brooklyn-Schneider <span class="blsp-spelling-error" id="SPELLING_ERROR_0">hopfen</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">weiss</span>, the Schneider-Brooklyn <span class="blsp-spelling-error" id="SPELLING_ERROR_2">hopfen</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">weiss</span>, and the clone brew brewed by an attendee designed after the same recipe. I am sure Hans-Peter Drexler's and Garret Oliver's ears were burning! In the end, I can't decide what was more fun- meeting all the characters present, or getting a chance to discuss beer with such a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">knowledgeable</span> and accomplished group of beer enthusiasts.Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.com2tag:blogger.com,1999:blog-5037149063731702672.post-18774193908662880372008-06-16T22:34:00.009-04:002008-06-17T03:25:41.687-04:00The Good Things In Life<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCxfPhV5gwZXxsBwPv39aRg7BgPdvz2Bl6brtChQZvT46VY4tj2tKbObMNxhKSTqBHAEgNelRJawBUObVLZ9lQuXp-V4mhyVa8xceMkSnRMmdsAqgWrHkZDX1OmknTvx6BJI3-Ud1vG3M/s1600-h/chickenhell7.jpg"><img id="BLOGGER_PHOTO_ID_5212745630888792194" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCxfPhV5gwZXxsBwPv39aRg7BgPdvz2Bl6brtChQZvT46VY4tj2tKbObMNxhKSTqBHAEgNelRJawBUObVLZ9lQuXp-V4mhyVa8xceMkSnRMmdsAqgWrHkZDX1OmknTvx6BJI3-Ud1vG3M/s320/chickenhell7.jpg" border="0" /></a><br /><div>I had an outrageously bad day at work. It was just one of those days where everything went wrong, including a rip in the seat of my new uniform pants and a painful sunburn. When I got home, I promptly spilled a full glass of beer all over the carpet. Needless to say I was pretty cranked up. But just when things could have gotten worse, they didn't! Mr. Chops informed me that we had <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">received</span> two lovely gifts! Gerry stopped by with freshly home-roasted coffee beans AND Farmer Kate had passed along some wonderful chicken manure tea for my tomato plants! Nothing brightens a day like coffee and poop! Now, if only someone would drop by with some extra skin pigment I'd be all set! </div>Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.com0tag:blogger.com,1999:blog-5037149063731702672.post-54502397290982161512008-06-12T06:51:00.004-04:002008-06-14T19:33:50.551-04:00I Have Become That Person!When I started thinking about learning to brew, one of the first things I became afraid of was being that person. You know, the person that is so proud that they fermented anything, that they can't tell whether or not it's any good? That person who gives you a bottle of home-made wine as a serious gift, like it was from a famous chateau in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">France</span>. Inevitably, they ask you how it was and you smile and promptly begin lying. I remember a certain instance where a man wanted to thank my father-in-law (who doesn't drink) for helping him build a porch by giving him a case of homemade wine. Well, guess who got stuck w/ a majority of those bottles? Needless to say, it was terrible. The label said "Merlot" but it tasted like grape juice mixed with moonshine.<br /><br />Anyhow, the other day I finally siphoned off the sake I'm making into their secondary <span class="blsp-spelling-error" id="SPELLING_ERROR_1">fermenters!</span> When this is done, I choose to save a little and drink it fresh as <span class="blsp-spelling-error" id="SPELLING_ERROR_2">nigorizake</span>. I took about two pints, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">pasteurized</span> them, and chilled them. I was so excited!!! I tasted it, and I swear to you- it wasn't the pride talking- it really did taste good. Cautiously, I had Mr. Chops taste it, and he confirmed that it was drinkable and actually pretty good. Then, the next thing that popped into my head was, I needed a third opinion! So, I immediately thought of Geof and Carla. They are nice enough to read my blog, so I thought they wouldn't mind being guinea pigs. I called them up and they procured a sample. I felt pretty good about this because, well, I had tasted it, and it seemed pretty much on the mark. They both have excellent taste, so I told them to be honest, and that if it sucked I wanted to know. Fortunately, I spared them the interrogation and ended up answering my own question.<br /><br />I opened another jar of the fresh sake last night and to my horror, it tasted <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">slightly</span> off and the smell was definitely off. I guess I must have done something wrong. Which is strange, because the jar I had tasted first was prepared exactly the same way and tasted pretty good. Oh dear, I am that person! Sorry Geof and Carla! At least I didn't send over a case.Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.com4tag:blogger.com,1999:blog-5037149063731702672.post-57768061917712441262008-06-09T16:30:00.009-04:002008-06-12T06:51:08.615-04:00Squirrels, Poised and Ready For Attack<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCVOX2i2-izeVAtMBoHJfUoL67dDz2H9OiErm1ecBpNvptrrMrwfrSz-ANsXQUkwoM_0iHuvk1YBuTuSWESF1lszqoUAn1ILxCA6NfWAe8B-wvy2CEjH07vimtt3ab-RWBUAvCXl4YlGqg/s1600-h/squirrels.jpg"><img id="BLOGGER_PHOTO_ID_5210939518704130738" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCVOX2i2-izeVAtMBoHJfUoL67dDz2H9OiErm1ecBpNvptrrMrwfrSz-ANsXQUkwoM_0iHuvk1YBuTuSWESF1lszqoUAn1ILxCA6NfWAe8B-wvy2CEjH07vimtt3ab-RWBUAvCXl4YlGqg/s320/squirrels.jpg" border="0" /></a><br /><div>Recently, I have been doing a little soul-searching regarding alternate sources of protein. This started when I noticed an unnatural abundance of squirrels in our yard. They delight in digging in my vegetable garden. Not to eat, which would be understandable, but just to dig up whatever seedlings I just planted. People don't believe me, but I am convinced these little buggers suffer from serious passive aggressive streak. I once had a squirrel bring a perfectly ripe melon onto my porch, take one large bite out of it, and leave it there so I would be sure to see it. There are just so many things wrong with rodents exhibiting this sort of behavior.</div><div> </div><div></div><div></div><div>For a while, I prayed for more predators in my back yard. Nature has a way of taking care of itself, right? Surely, I wasn't the only one to notice the abundance, of fat juicy squirrels. Amazingly, my prayers were answered and since this winter we have gained a resident pair of red shouldered hawks, a very large coyote, and most recently, a family of red foxes. Unfortunately, they just can't keep up, because, as my friend Mike observed; you could swing a cat and hit five or six of them!</div><div> </div><div></div><div>But wait! Aren't humans predators? Shouldn't I be helping balance the rodent to predator ratio too? How many times do I get the opportunity to solve a problem by eating it? Killing two squirrels with one stone so to speak. </div><div> </div><div></div><div></div><div>The real question here is, do I actually want to consume a rodent? Is a "tree rat" a little too close to a regular rat? But the truth is, as much as I hesitate, secretly I am also rather curious as to what these little grey annoyances taste like. I imagine them tasting like rabbit, although an article I read suggested they taste more like duck. Mmmm...furry duck, that has potential.<br /></div><div>Cautiously, I have begun seeking out recipes. I started with the only preparation I had ever heard about for squirrel- Brunswick stew. Sounds pretty benign and almost sophisticated until you read the ingredients. This is a stew made with, gasp- okra (one of the very few foods I will not eat), corn, lima beans, large quantities of KETCHUP, Worcestershire sauce, stewed tomatoes, chicken broth. Ketchup in stew? A resounding blech! Oh, and like burgoo, the type of meat you choose for this culinary disaster is optional. It could be squirrel, but could also include everything from chicken, rabbit, opossum, raccoon, woodchuck etc. etc. Oh, the horror! Eating on the lower side of the food chain seems like a very slippery slope.<br /><br />Then, a well-timed article from <a href="http://www.candyyumyum.blogspot.com/">Ms. Yum Yum</a> came to the rescue. It was a story about how in Britain, a natural food store can't keep their free range squirrel meat from selling out. It included a recipe for squirrel meat pie that really buoyed my enthusiasm. Truthfully, it made me feel a whole lot better knowing that there were people, other than straving toothless red necks with unexplained extra appendages, that ate squirrels. Then came another recipe for squirrels with cream sauce! And finally, squirrel and sausage gumbo. Hussah! This is a little more like it. Now that I am armed with some solid culinary guidance all I need is a couple of squirrels. Waste not, want not and cue up that theme music from Jaws....</div>Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.com1tag:blogger.com,1999:blog-5037149063731702672.post-5124897406202847192008-06-04T17:21:00.007-04:002008-06-07T09:35:16.601-04:00Don't Be So Bitter<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3BVzatBZF5ulRM_CPlDI-7Ppdbtg0Xo1QdPKTUe_sUdc7PiBeZ65uzkgH0lr9vFhMcIxoeL8DAhtZ2TuGtxX4zMg64JtTM-0WMnldLDKXk2otQLZrwpZCACLkCv-ZmHrqo_RN1cAdMl7N/s1600-h/hopbeer1.JPG"><img id="BLOGGER_PHOTO_ID_5209127136893481970" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3BVzatBZF5ulRM_CPlDI-7Ppdbtg0Xo1QdPKTUe_sUdc7PiBeZ65uzkgH0lr9vFhMcIxoeL8DAhtZ2TuGtxX4zMg64JtTM-0WMnldLDKXk2otQLZrwpZCACLkCv-ZmHrqo_RN1cAdMl7N/s320/hopbeer1.JPG" border="0" /></a><br /><div>I have been talking with people about IPA's and the trend towards ultra- hoppy beers. In my impromptu survey, it seems that more men than women are into this phenomenon. An acquaintance who runs a bar remarked to me that women almost never order IPA's but the ones who like them are addicts. If a woman likes IPA's that is all they tend to order. Hmmmmm... why all this contention over hoppiness? I have also read that men like bitter tastes more than women due to the fact that in general they consume more zinc than women. Zinc, it appears, effects the way bitter foods taste. The more zinc you have in your diet, the more you like bitter flavors. As for me, I am on the fence. I like the flowery citrusy qualities of hops, and some bitterness but an overwhelming, lingering bitterness turns me off. A good example of this serious bitterness is Sierra Nevada Bigfoot Ale. I just can't figure out why this much bitterness would be a considered a good thing. I know some people- all men- who love this beer. It has been suggested to me that a lack of appreciation for bitterness equals an unsophisticated palate. Well, although this may be true, I just can't help but think extreme bitterness is form of taste bud torture. Frankly, it reminds me of the taste of gourds. I know, you're wondering what beer has to do with gourds. You are also probably wondering how I know what one tastes like. I offer this story: When my sister and I were kids we were un-satisfied with carving boring old pumpkins at Halloween. We felt we needed to carve a cucurbit with a little more panache, like say, gourds. What we didn't realize was that pumpkins are the time honored squash of choice for carving because they are ideally suited for it. Unlike pumpkins, gourds are rock hard, have a very small inner void and disproportionately thick walls. So, after a long struggle and many failed efforts at finding very tiny candles to fit in our mini-lanterns, we realized yet another reason people don't carve gourds- the taste. Long after we had cleaned up and washed our hands, anytime our fingers came in contact with our mouths we were assaulted by a horrible extremely bitter taste that lingered even after drinks of water or washing. The taste was so terrible we decided that this bitter gourd flavor could be a form of torture. A person would be forced to lick a piece of gourd thereby having to endure that bitter unpleasant taste for all eternity. Or perhaps, now that we're older and wiser we could just skip the gourds and substitute a Bigfoot Ale. There, you see? I can blame my dislike of the very bitter on my childhood. Freud be praised! </div><div></div><div></div><div>So to improve my unsophisticated palate I have popped some zinc tablets and done some research. I have come up with a few beers in this ultra hopped style that I do like. My top pick is Hazed and Infused, an unfiltered dry-hopped English style ale. My second pick is Hop Devil by Victory Brewing. These, in my opinion, have a goodly amount of hop flavor, and an enjoyably bitter but not gourd-like finish. And, Mr. Goodbar- for your information Victory Brewing is in PA so I would consider it local. Hooray! </div>Suehttp://www.blogger.com/profile/03653646006093130469noreply@blogger.com2