Wednesday, February 25, 2009

Brews News

This just in:

Bottled: A very dark IPA sort of thing. Probably more like a roasted, hoppy amber. I call it No Brainer because it was my first all (well, mostly) grain batch with my new mash tun, and I totally botched the mash temp. OG = 1.060, FG = 1.018 (a little on the sweet side, but I dry hopped it while bottling).

Brewed: A new hybrid of my own design: DoppelIPA. Basically, it's a doppelbock recipe, but with Cascade hops at the end and pitched into the yeast from the batch I just bottled. It's already bubbling, just a few hours later.... the power of MORE YEAST! OG = 1.070.

In the near future: Once the krausen disappears from this Doppelmonster, that'll go in the secondary, and I will brew a Steam beer-- straight pale malt and crystal, Northern Brewer hops, and Wyeast's San Francisco Lager yeast, which can withstand higher temps without going all fusely/fruity (hopefully). OG = ?. I just wanna have that nice caramelly whisper that Anchor does... plus the flavor of home.


Friday, January 16, 2009

Approximate : Disintegration

Combine canned tomatoes (with juice), 2 cups cooked rice, grated cheddar, salsa, sour cream, beans of your choice, black pepper, and anything else remotely Mexican, or whatever really, in a 9x13 pan. Bake at 350 for 50 minutes, then top with some olives, cilantro, green onions. A breeze!

Saute some broccoli and beets together until the beets are tender, adding a little water if necessary. Add cooked rice and chopped chard. Cook until hot. Add a little soy sauce. Spread hummus, goat cheese, and mustard down the center of a warm tortilla, pile on the filling, top with avocado, and wrap. It's kinda pink!

Stir fry:
Over medium high heat in a big pan, add any vegetables and spices that you think will go together. Add the vegetables in order of hardness, from hard to soft, every couple minutes, but start with the onions. Add everything on your spice rack or just one spice/herb, if you want. It'll probably be awesome.

The idea here is that, well, you don't need me or anybody else to make simple, delicious meals. Cakes, cookies, pastries, meat, breads, fermented/pickled foods and other specifically-proportioned meals really deserve intensive recipes. This sort of thing you can make up on your own; it'll develop your intuition and sensitivity to specific flavors that you maybe had never known before (I now recognize coriander seed because I put way too much on some greens once. It was delicious.) Go into your kitchen, ignore the cookbooks, look in every cupboard and shelf in your fridge, take stuff out and combine. Don't worry too much. Approximate.