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DreamWeaver, Troegs Brewing Company, Pennsylvania, United States

robert — Sat, 12 Nov 2011 22:13:24 +0000

DreamWeaver pours a cloudy yellow with the beginning of a nice white 1½ finger head. It has a nice appealing smell to it, hints of orange rind and a sweet grassy nuance. After sniffing the beer and looking at it once again the nice white head starts to fade away. So I take a nice sip and find a pleasant sweet and slight tartness. Also a little bitterness not much, along with some banana flavor to it. Now the nice white head is gone a not even any lacing, I like that stuff in my glass of beer!! As far as hefeweizen beers go, very light, and very easy to drink. I enjoyed this beer but would have preferred a little more body to it and of coarse lacing. For those not familiar with wheat beers definantly start off with DreamWeaver and then try something with a little more body the next time around. I would definitely purchase this beer again!! As for paring this beer open range grilled meats, fish, poultry, the tartness to this beer would compliment a good old fashioned sauerkraut with some German style sausages and pork chops, sharp cheeses also.

Cooking a Moist and Juicy Burger

robert — Sun, 15 May 2011 18:33:18 +0000

Choose ground beef that is not to lean (about 20 percent to 30 percent fat). Or buy a piece of chuck and have it coarse ground by the butcher or do it yourself. When shaping the burger it is very important to work the meat the least amount as possible. Doing so will make the meat patty too dense so pack the patty loosely and not thicker than 1 inch thick. Make an indentation with your thumb in the middle of the patty before putting it on the grill. This will keep it from turning into a ball and remaining fairly flat so that the cheese or condiments won’t slide off. Mixing different types of meat I find keeps it moister also. I always use beef and pork this also gives it more flavor. You can do all types of combinations with veal, chicken, turkey, lamb or even exotic meats like buffalo, ostrich, moose… These types tend to be very lean.
Don’t overcook your meat try to keep it at least medium rare. Make the grill or pan really hot and spray with cooking spray also spray the meat on the side that is going down first. Cook for about 3 minutes per side not much more. Do not touch the burger during this time period and absolutely do not push down on the burger with your spatula. This will squeeze out all the juices and make one drier than dry burger.
I found that cooking a burger on a flat iron grill works great. What happens is the burger sits in all its juices and cooks as if you were cooking a Confit. All the flavors just ooze in and out of the burger and all the flavors you might have incorporated into the patty just get absorbed. Try this method it works really well.
You can add liquids the meat mixture as in soy sauce, Worcestershire sauce, beef stock, or even wine. Figure about 1 tablespoon per pound or just a little more. Work with this until you get what you like most. As for spices the choices go on and on.

Moroccan Style Potato Salad

robert — Tue, 25 Jan 2011 18:07:33 +0000

Boil potatoes until they can be pierced with the point of a knife fairly easily. – While potatoes are boiling heat a sautee pan to high. Toast the cumin and coriander seeds till they start to smoke. Remove from heat immediately and set aside in a dish. – In a mixing bowl put the Dijon mustard and mix together with the red wine vinegar. Now slowly pour in the olive oil while whisking till it is emulsified. This vinaigrette will be pretty thick you might want to add a couple of tablespoons of water to it. This vinaigrette can be made a day or two ahead of time. If using fresh corn on the cob grill these and then scrap off the kernels. This is the way to go for a great grilled corn flavor. If using frozen corn blanch in hot water a couple of seconds then run under cold water in a colander. Cut up the roasted peppers into bite size pieces and set aside – Once the potatoes are cool enough, slice into ¼ inch thick rings and put into a large serving bowl. – Put all the ingredients in with the potatoes and toss let stand for 1 hour before serving. Doing this will let all the flavors blend together.

Ayinger Ur-Weisse, Brewed by Privat brauerei Franz Inselkammer KG/ Brauerei Aying, Germany

robert — Thu, 13 Jan 2011 20:44:46 +0000

This foggy caramel orange colored beer poured a nice white head about two fingers. The head stuck around a bit but soon totally disappeared without even a trace of lacing. Nice wheat and malt aroma with defiantly some banana fragrance going on. The taste is right there with the aroma reel good maltiness which in turn renders it sort of sweet. Great wheat taste carries well. As far as Dunkel Weizen go this one is light somewhat watery and not as dark. Still enjoyed it for what it was and will be partaking in more of these in the near future. As for pairing this beer, grilled meats and sausages. How about an authentic Sauerkraut or even a grilled salmon fillet.

Of Yeast and Bread

robert — Thu, 13 Jan 2011 18:19:07 +0000

Yeast bacteria (Fungi) are all around us in the air in all sorts of forms. You will find different strains from one area to the next all depending on the flowers , plants, Trees and grass found in that particular area.
Yeast can be captured by mixing together equal parts of water and flour and putting this into a clay, plastic, or glass container. Cover the container with a couple layers of cheese cloth and set on your kitchen counter top at room temperature. You can also set this outside in your yard in the hot summer. Eventually the yeast floating in the air all around us will be captured by your flour and water mixture. It is very important that you use unbleached flour and non chlorinated water. If using tap water let this sit for a couple of days so that the chlorine evaporates or just use bottled non chlorinated spring water)
After 24 hours remove 1 cup of this mixture and replace this with another cup of flour and cup of water. Within a few days and even before you will see some bubbles and eventually some froth caused by the carbon dioxide the yeast is generating, it’s alive. You should also get a good strong odor (a mix of bread and alcohol) from this mixture.
Feed this every day by removing half and adding 1 cup of flour and 1 cup of water. You can do this to each half. When you see it start to separate, that is when water starts to come to top stir this all together. Continue in this matter for a week the sourdough will start to thicken and become slightly yellow in color. At this point either store the starter covered in the refrigerator or on your counter top. If storing in the refrigerator this will slow down the yeast growth but you should feed it every 5 days by taking away and feeding the way you have done previously. If you keep it on the counter top you will have to take away and feed every day. If you are making bread every day the later is the best but if only making bread now and then go with the refrigerated method.
When making bread remove half of the starter and add this to your bread recipe and let proof covered with a damp cloth till double in size. Punch the dough down, shape into a ball, or loaf, let it rise and bake. Don’t forget to replace equal amounts of flour and water to the original starter every time you use some. With age this sourdough starter will just get better.
Artisinal bread made in this fashion will not taste the same in any one region. Take for example San Francisco Sourdough Bread to me the best tasting sourdough around. The reason being is the environment that the yeast was captured in. Strains of yeast bacteria will differ not only region to region, but block to block.
Some artisanal bake shops in Europe have starters that are hundreds of years old and even in the United States, but not quite as old being that we are so much younger than Europe
If you would like to make your own artisanal bread you can follow this method, get a sourdough starter mix at the store or get a cup of starter from an artisanal bake shop that makes bread in this fashion. A little hint yeast loves sugar this will elevate the fermentation all you need is a pinch. Some starters use potatoes that’s because potatoes are high in starch so therefore sugar.
So do not forget to feed your sourdough starter it’s alive and hungry.

Grilled Portabello Mushrooms

robert — Tue, 11 Jan 2011 16:22:40 +0000

Brush clean mushrooms with dry towel, remove stems and save for another day. The gills of the mushroom can be left on or removed that is up to you. – Combine the olive oil, balsamic vinegar. garlic, parsley, onion, salt and pepper. Whisk this all together and generously coat each mushroom. Let these marinate for at least 1 hour. – Pre heat grill to high and grill Portabello mushrooms about 3 to 5 minutes per side.

What Pasta with what Sauce

robert — Wed, 05 Jan 2011 20:15:37 +0000

When cooking pasta always keep the water at a rolling boil throughout the cooking time. Always salt the water that the pasta is cooking in. Never put oil in the water that the pasta is cooking in. Most think that this will keep the pasta from sticking together, but in fact all it does is keep the sauce from sticking to the pasta once cooked. To keep pasta from sticking together while cooking stir pasta with a wooden spoon for at least one minute.
Rvaioli or Tortellini Pasta comes dry or fresh when possible use fresh pasta it’s the best and it cooks more rapidly so stay on top of it. Pasta also comes in all sorts of flavors from spinach to squid ink to whole wheat.
pasta is usually filled with cheese, meat, fish, vegetables, or a combination of both. This type of pasta is usually served with a cream sauce (white or red), marinara sauce, broths as in soups. When serving this type of pasta you want the filling of the pasta in the forefront and not be overwhelmed by the sauce.
Rigatoni, Penne, or Ziti Pasta: These large hollow ridged pasta are great for retaining and holding lots of sauce. Vodka sauce goes well with penne or ziti while Bolognese great with the rigatoni but also with the penne or ziti. Penne and ziti are great for pasta salads also.
Bucatini or Perciatelli Pasta: These are long hollow strands of spaghetti wish cooks a bit faster than regular spaghetti because of the hole through the center. This spaghetti goes well with a thin sauce but also very well with a carbonara sauce. I’ve had this spaghetti with both red and white clam sauce and found that because of the hole throughout the center tasted great.
Farfalle or Bowtie Pasta: This pasta goes well with a medium sauce one that will stick nicely. One of my favorites with this pasta is a sautéed mushroom and pesto sauce with lots of grated Reggiano Parmigiano. This pasta is also great for salads and also of course Minestrone soup.
Elbow Macaroni: The most versatile of all the pastas; soups, baked, or salads. Go to any deli and you will find a large array of macaroni salads from your every day salad with mayonnaise to salads tossed with dressings oil based or cream based, vegetables, tuna the combinations are endless a classic picnic and barbecue side dish. When making salads with macaroni always rinse with cold water before mixing this way the macaroni won’t absorb too much of the dressing and dry out. Macaroni casserole who has ever said no to macaroni and cheese? The list on Macaroni casseroles is also endless.
Fusilli or Rotini Pasta: Both of these are great with chunky sauces as in Bolognaise or in pasta salads one of my favorites would be tricolor primavera. The difference between Fusilli and Rotini is the Fusilli is longer. There is a long version of Fusilli called Fusilli Col Buco this type would take the place of spaghetti a very hearty type of pasta.

Stone Sublimely Self-Righteous Ale, Stone Brewing Co. Escondido, California, U.S. A

robert — Wed, 05 Jan 2011 20:02:43 +0000

This American Black Ale is exactly that it poured black in color. If you put up to light you can make out some amber color around the edges of the glass. It poured a beautiful mocha 2 finger head which stuck around for a while. It slowly became smaller but all through drinking it, it stuck around, also leaving some great mocha lacing all over the glass. The aroma surprised me by giving off a nice citrus scent backed by pine resin hops. The taste is right up there with some roasted malt and a pleasing amount of bitterness it is a well balanced ale with the hops carrying it through. I found the carbonation to be perfect making this a very easy beer to drink and not heavy at all. Pair this with some full bodied stews beef or lamb. Grilled chicken but go with the dark meat thighs, drumsticks. Buffalo chicken wings will work real well with this ale. Blue cheese, Gorgonzola, and Sharp Cheddars do real well. By the way I drank this out of a pint glass. Even though the list of beer styles that go well with this type of glass goes on and on this is the glass for this beer.

Spices and herbs

robert — Wed, 05 Jan 2011 19:51:45 +0000

Not all herbs and spices mix and match well. How much of any one spice or herb we should add in proportion to the other is a matter of taste and trial and error.
Some herbs take to heat a lot better than others; you can use some at the beginning of the cooking period, others in the middle, and then some not till the very end or just before serving. Except in the case of sizzling! Even the herbs that don’t stand up to short periods of cooking give a full robust flavour when sizzled very quickly in a hot dry pan. These herbs are great sprinkled over a dish or in sauces.
Herbs that stand up to heat well are Parsley, Oregano, Thyme, Bay Leaf, Rosemary, Sage, Marjoram, Those that stand up to heat fairly well are Chive, Chervil, Coriander, Mint, Tarragon. Basil and Dill don’t like heat at all.

Allspice: Hearty meats, Fruit, Desserts, Squash, Soups
Anise Seed: Cookies, Soups, Atole, Bread
Basil: Tomatoes, Cheese, Pesto, Salads, Sauces, Soups
Bay Leaves: Soups, Stews, Grilled Meats, Poaching, Seafood dishes, Vegetable dishes
Caraway Seeds: Breads, Cabbage, Carrots, Potatoes, Curry, Cheese
Celery Seeds: Tomatoes, Salads
Chives: Salads, Vegetables, Potatoes, Eggs, Tomatoes, Garnishing, Soups, Fish
Cinnamon: Baked goods, Fruits, Beverages, Beef
Cloves: baked goods, Hearty meats, Stews
Coriander: Mexican dishes, South American dishes, Asian dishes, Oriental dishes, Soups
Cumin: Mexican dishes, South American dishes, Oriental dishes, Mediterranean dishes, Cheese, Beans
Dill Weed: Potatoes, Fish, Vegetables, Salads, Dressings, Eggs
Fennel: Sausage, Fish, Beef, Salads, Pasta, Vegetables
Ginger: Baked goods, Asian dishes, Vegetables, Dressings, Marinades, Beverages
Marjoram: Meats, Italian dishes, French dishes, Vegetables
Mint: Beverages, Salads, Meats, Desserts, Jellies
Mustard: Meats, Fish, Eggs, Cheese, Sauces
Nutmeg: Baked goods, Spinach, Dairy products, Meat
Oregano: Italian dishes, Meats, Tomatoes, Fish, Soups
Paprika: Spanish dishes, Potatoes, Meats, Fish, Sauces
Parsley: Salads, Soups, Meats, Fish, Tomatoes, Eggs, Potatoes, Garlic
Pepper: Just about everything
Poppy Seeds: Baked goods, Salad dressings, Bread
Rosemary: Chicken, Potatoes, Lamb, Pork, Vegetables
Saffron: Rice, Seafood, Lamb, Bread, Chicken, Soup
Sage: Poultry, Pork, Stuffing
Sesame Seeds: baked goods, Asian dishes, cheese, Fish
Tarragon: Chicken, Eggs, Salads, Seafood
Thyme: Meats, Soups, Stews, Vegetables
Vanilla: Baked goods, Beverages, Milk, Cream

Stella Artois, Brewed by Stella Artois, Vaartstraat, Leuven, Belgium

robert — Mon, 20 Dec 2010 22:21:47 +0000

A Belgian Tulip or Goblet glass is the way to serve this Euro Lager. I enjoyed Stella Artois in France and Belgium pulled on tap and served in this type of glass. When poured correctly out of the bottle it produces a nice white creamy head with some nice lacing. It has a hazy straw yellow color which I find appealing. It has some grain husk aromas backed by a malty sweetness very clean smelling. As for the taste a very pleasant bitter flavor with a touch of malt sweetness and a very refreshing finish. The carbonation was right on and made this beer very easy to drink. Stella Artois accentuates the richness of dishes like lamb, and shellfish. Great with grilled meats, chicken, fish, or pizza. I enjoy Stella Artois poured from a bottle but pulled from a tap is the way to go.