tag:blogger.com,1999:blog-4369514670972338382024-03-08T07:57:47.174-07:00mmmmammoth meta meanderingsUnknownnoreply@blogger.comBlogger204125tag:blogger.com,1999:blog-436951467097233838.post-29710682518442788232012-01-27T12:01:00.000-07:002012-01-27T12:05:32.498-07:00Mushroom Muttar BhajiMushroom Muttar Bhaji<br /><br />1-2 8oz pkg mushrooms<br />1 15oz can green peas<br />1 medium onion<br />1 8oz can tomato sauce<br />1 tsp ginger<br />1-2 cloves garlic<br />1 fresno chili pepper<br />1/3 cup heavy cream<br />2 tbs oil or butter<br />1 tbs chili powder<br />1 tsp turmeric<br />1/2 tsp garam masala<br />2 tsp kasoori methi<br />1/2 tsp salt<br /><br />Wipe mushrooms with damp cloth and slice thickly. Dice the onion and chili pepper. <br /><br />Heat the oil or butter in a pan on medium. Saute the onion until it starts to turn golden. <br /><br />Add the garlic, ginger, chili pepper, and garam masala. Saute for a couple minutes.<br /><br />Add the tomato sauce, mushrooms and remaining spices. Lower the heat a tiny bit and simmer for 10 minutes.<br /> <br />Stir in the peas and heavy cream. Continue cooking for a couple more minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-436951467097233838.post-69918255077271514962011-11-12T14:02:00.013-07:002012-01-27T14:13:30.247-07:00Festo is so cool: A robot that flies like a bird<embed src="http://video.ted.com/assets/player/swf/EmbedPlayer.swf" pluginspace="http://www.macromedia.com/go/getflashplayer" type="application/x-shockwave-flash" wmode="transparent" bgColor="#ffffff" width="436" height="376" allowFullScreen="true" allowScriptAccess="always" flashvars="vu=http://video.ted.com/talk/stream/2011G/Blank/MarkusFischer_2011G-320k.mp4&su=http://images.ted.com/images/ted/tedindex/embed-posters/MarkusFischer-2011G.embed_thumbnail.jpg&vw=512&vh=288&ap=0&ti=1195&lang=&introDuration=15330&adDuration=4000&postAdDuration=830&adKeys=talk=a_robot_that_flies_like_a_bird;year=2011;theme=what_s_next_in_tech;theme=tales_of_invention;theme=animals_that_amaze;event=TEDGlobal+2011;tag=animals;tag=biomechanics;tag=biomimicry;tag=design;tag=robots;tag=technology;&preAdTag=tconf.ted/embed;tile=1;sz=512x288;"></embed>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-436951467097233838.post-82449810555685822562011-03-28T16:03:00.003-07:002012-01-27T12:01:07.261-07:00Quinoa TabouliQuinoa Tabouli<br /><br />1 cup quinoa + 2 cups water<br />2 bunches of flat leaf parsley chopped<br />4-10 sprigs mint finely chopped<br />1 bunch green onions chopped<br />Optional: <br /> 1/2 cucumber peeled and chopped<br /> 1/4 cup pepitas<br /> 1 15oz can garbonzo beans<br />Dressing:<br /> 1/3 cup lemon juice<br /> 2 tbs vinegar<br /> 2/3 cup olive oil<br /> 1/2 tsp black pepper<br /> 1 lg garlic clove minced<br /> 1 tsp salt<br /> 2 tsp paprika<br /><br />Add water and quinoa to a saucepan, cover, and bring to a boil. <br />Turn the heat down to medium and simmer for 10 to 15 minutes.<br />Fluff the quinoa with a fork and turn it out into a bowl to cool.<br /><br />Mix the dressing ingredients together.<br /><br />Assemble quinoa, parsley, mint, green onions, any optional additions, and toss in the dressing. If you don't use the garbonzo beans and cucumber, there will be more dressing than necessary.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-436951467097233838.post-87831924275973234772011-03-26T20:18:00.001-07:002011-03-28T15:59:01.115-07:00SquashatouilleSquashatouille<br /><br />5 to 10 summer squash sliced and halved<br />1 to 2 onion<br />2 to 4 garlic cloves<br />1 tsp salt<br />1 tsp pepper<br />2 tbs tomato paste<br />1/2 cup chicken or vegetable stock<br />2 to 3 tbs olive oil<br />use one or more of the following herbs:<br /> 1 tsp thyme<br /> 1 tsp oregano<br /> 2 tsp parsley<br /> 2 tsp basil<br />optional topping:<br /> 1/4 cup dry aged shredded cheese<br /><br />Heat a pan with olive oil on medium heat. Add the diced onions and saute for a couple of minutes.<br />Next add the minced garlic, and saute until aromatic.<br />Add in the tomato paste, and cook for several minutes while stirring.<br />Pour in the stock, and deglaze the pan bottom.<br />Add the squash, cover, and cook until soft, stirring every few minutes or so.<br />Add the herbs, salt, and pepper and stir uncovered for another 2 minutes <br />to cook off liquid.<br />Top with cheese.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-436951467097233838.post-18015700017927042682011-03-23T13:08:00.006-07:002011-03-24T13:17:55.871-07:00Women's History Month Profile: Sally RideI have always been interested in astronomy. As a very young child one of my favorite books took you on a journey through the solar system. In art classes, I often found ways to work an alien into the scene. I covered my ceiling with glow-in-the-dark stars, and hung them at various heights to create a 3-d effect. I became an avid science-fiction fan and later founded an astronomy club at my high school. My senior year I wrote a paper on dark matter, using the internet for the first time to understand the current research. While I didn't end up studying Astronomy as planned, I still enjoy attending lectures on dark energy, string theory, and the anthropic principle. I still have a VHS tape from junior high of a PBS series on the universe. <br /><br />For as long as I remember, I have also been inspired by women of great accomplishment. I am often overwhelmed by the determination, bravery, compassion, selflessness, intellect, and creativity that so many great women possess. It is important to me that all women are free to put these talents to use and better our world. There have always been strong, influential women. However, since the women's rights movement, I am aware of more and more inspiring women doing all sorts of incredible works. I feel privileged to live at a time where women in every country are standing up for their rights and freedoms.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-udOk6AZAFdk/TYul3x4lbNI/AAAAAAAAHr0/oV4UGhDAtU0/s1600/SallyRideSigned-SmEdit.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 295px; height: 400px;" src="http://2.bp.blogspot.com/-udOk6AZAFdk/TYul3x4lbNI/AAAAAAAAHr0/oV4UGhDAtU0/s400/SallyRideSigned-SmEdit.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5587742140385291474" /></a>When reflecting on women's history month, many different names flooded my mind, but only one of which I have been lucky enough to meet. As a 5 1/2 year old girl looking up at the stars, I was very impressed by NASA Astronaut Sally Ride who made news that year by becoming the first American woman in space. She visited the Lexington Arts and Science center and signed my drawing of an alien. Sally Ride makes it an important part of her job to encourage young children (especially girls) to consider careers in science and to dream big. With the many scientific problems facing us today and in the near future, we need students to be inspired to tackle those problems. Education and research funding should be increased not cut, and our teachers who are doing their best should be rewarded and honored not attacked. Like our President Barack Obama, Sally Ride believes in women and what they can achieve, she stands on their side when others would hope to hold us back. She continues to be an inspiration to me and others.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-_qtRcSvpVmc/TYumE-LBd-I/AAAAAAAAHr8/9fD0a5D_8rQ/s1600/SallyRideNews.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 170px;" src="http://2.bp.blogspot.com/-_qtRcSvpVmc/TYumE-LBd-I/AAAAAAAAHr8/9fD0a5D_8rQ/s400/SallyRideNews.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5587742367022151650" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-436951467097233838.post-29344165253424645362011-03-20T20:21:00.001-07:002014-11-17T10:22:50.078-07:00Ale Sampling No. 2<table bgcolor="#5F51A6" border="0" cellpadding="4" cellspacing="1" class="postbody"><tbody>
<tr><td align="center" bgcolor="#FFFFFF" valign="middle"><b>Brewery</b></td><td align="center" bgcolor="#FFFFFF" valign="middle"><b>Name</b></td><td align="center" bgcolor="#FFFFFF" valign="middle"><b>Location</b></td><td align="center" bgcolor="#FFFFFF" valign="middle"><b>Short Description</b></td><td align="center" bgcolor="#FFFFFF" valign="middle"><b>Rating</b></td></tr>
<tr><td align="center" bgcolor="#FFFFFF" valign="middle">Blue Moon Brewing Company</td><td align="center" bgcolor="#FFFFFF" valign="middle">Honeymoon Summer Ale</td><td align="center" bgcolor="#FFFFFF" valign="middle">Golden, CO</td><td align="center" bgcolor="#FFFFFF" valign="middle">sweet, sour</td><td align="center" bgcolor="#FFFFFF" valign="middle">92</td></tr>
<tr><td align="center" bgcolor="#FFFFFF" valign="middle">Dundee Brewing Co.</td><td align="center" bgcolor="#FFFFFF" valign="middle">Pale Ale</td><td align="center" bgcolor="#FFFFFF" valign="middle">Rochester, NY</td><td align="center" bgcolor="#FFFFFF" valign="middle">malty, crisp</td><td align="center" bgcolor="#FFFFFF" valign="middle">92</td></tr>
<tr><td align="center" bgcolor="#FFFFFF" valign="middle">Pyramid Brewing Co.</td><td align="center" bgcolor="#FFFFFF" valign="middle">Curve Ball Blonde Ale</td><td align="center" bgcolor="#FFFFFF" valign="middle">Seattle, WA</td><td align="center" bgcolor="#FFFFFF" valign="middle">disappointing</td><td align="center" bgcolor="#FFFFFF" valign="middle">89</td></tr>
<tr><td align="center" bgcolor="#FFFFFF" valign="middle">Rogue Ales</td><td align="center" bgcolor="#FFFFFF" valign="middle">Somer Orange Honey Ale</td><td align="center" bgcolor="#FFFFFF" valign="middle">Newport, OR</td><td align="center" bgcolor="#FFFFFF" valign="middle">solid American wheat, dry, citrus</td><td align="center" bgcolor="#FFFFFF" valign="middle">92</td></tr>
<tr><td align="center" bgcolor="#FFFFFF" valign="middle">Rogue Ales</td><td align="center" bgcolor="#FFFFFF" valign="middle">American Amber Ale</td><td align="center" bgcolor="#FFFFFF" valign="middle">Newport, OR</td><td align="center" bgcolor="#FFFFFF" valign="middle">a little metallic, sour/citrus is subtle</td><td align="center" bgcolor="#FFFFFF" valign="middle">90</td></tr>
<tr><td align="center" bgcolor="#FFFFFF" valign="middle">Dundee Brewing Co.</td><td align="center" bgcolor="#FFFFFF" valign="middle">India Pale Ale</td><td align="center" bgcolor="#FFFFFF" valign="middle">Rochester, NY</td><td align="center" bgcolor="#FFFFFF" valign="middle">ok</td><td align="center" bgcolor="#FFFFFF" valign="middle">89</td></tr>
<tr><td align="center" bgcolor="#FFFFFF" valign="middle">Dundee Brewing Co.</td><td align="center" bgcolor="#FFFFFF" valign="middle">Kolsch-Style Ale</td><td align="center" bgcolor="#FFFFFF" valign="middle">Rochester, NY</td><td align="center" bgcolor="#FFFFFF" valign="middle">light</td><td align="center" bgcolor="#FFFFFF" valign="middle">92</td></tr>
</tbody></table>
<br />
<br />
See Also:<br />
<a href="http://hannahaviva.blogspot.com/2010/04/ale-sampling-no-1.html">Ale Sampling No. 1</a><br />
<a href="http://hannahaviva.blogspot.com/2010/04/wheat-sampling-no-2.html">Wheat Sampling No. 2</a>, <a href="http://hannahaviva.blogspot.com/2010/01/wheat-sampling-no-1.html">Wheat Sampling No. 1</a><br />
<a href="http://mmm.macrofluff.com/2010/05/porter-sampling-no-7.html">Porter Sampling No. 7</a>, <a href="http://hannahaviva.blogspot.com/2010/01/porter-sampling-no-6.html">Porter Sampling No. 6</a>, <a href="http://hannahaviva.blogspot.com/2009/06/porter-sampling-no-5.html">Porter Sampling No. 5</a>, <a href="http://hannahaviva.blogspot.com/2009/04/porter-sampling-no-4.html">Porter Sampling No. 4</a>, <a href="http://hannahaviva.blogspot.com/2008/02/porter-sampling-no-3.html">Porter Sampling No. 3</a>, <a href="http://hannahaviva.blogspot.com/2008/01/porter-sampling-no-2.html">Porter Sampling No. 2</a>, <a href="http://hannahaviva.blogspot.com/2007/12/porter-sampling-no-1.html">Porter Sampling No. 1</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-436951467097233838.post-91588925739965791322011-03-19T12:15:00.001-07:002011-03-24T12:58:59.867-07:00Baingan BharthaBaingan Bhartha<br /><br />2-3 Eggplants (or equivalent in baby thai eggplants)<br />1 onion<br />1 tomato<br />5 cloves garlic<br />1/4 tsp cumin seeds<br />2 tsp ground coriander<br />1/2 tsp turmeric<br />1/2 tsp salt<br />1 tsp hot pepper flakes<br />1/2 tsp very hot chili powder<br />2 tsp ginger paste<br />1 tsp garam marsala<br />3 tbsp butter<br />3 tbsp extra virgin olive oil<br /><br />Soak diced eggplant in very salty water for 10 minutes. Rinse so that some of the salt comes off. <br /><br />Heat 1 tbsp of EVOO, add cumin and sizzle, then add chopped onion and minced garlic and brown.<br /><br />Add diced tomato, pepper flakes, chili powder, turmeric, coriander, ginger, and salt. <br /><br />Separately, blacken the eggplant in batches with butter and remaining EVOO. <br /><br />Then cook together until all the ingredients are soft (~10 minutes).<br /><br />Stir in the garam marsala right before serving.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-436951467097233838.post-32641618387527813982011-03-18T18:30:00.002-07:002011-03-24T12:57:57.317-07:00Thai Green Curry ChickenThai Green Curry Chicken<br /><br />1.5 lbs chicken thighs<br />3 tablespoons green curry paste<br />13 to 18 oz coconut milk<br />10 oz (2 cans) bamboo shoots<br />5 to 10 Kaffir lime leaves<br />3 stalks lemongrass quartered & bruised<br />2.5 tablespoons fish sauce<br />1 to 2 red bell pepper sliced <br />1/2 lg onion sliced<br />1 to 3 cloves garlic minced<br />1 oz to 3 oz fresh basil<br />2 tablespoons oil<br />1.5 crowns of broccoli (in pieces)<br /><br /><br />Cut the chicken into bite sized pieces. <br /><br />Heat the oil and curry paste in the pan. <br /><br />Add the chicken, lime leaves, garlic, and lemongrass. Fry for 2 minutes.<br /><br />Add about 6 oz of coconut milk, onion, broccoli. <br />Simmer until chicken is fully cooked. <br /><br />Add the bell pepper, and bamboo shoots. Add another 5 oz of coconut milk.<br />Continue simmering until bell pepper and bamboo shoots soften to your preference.<br /><br />Pick out the lemongrass and lime leaves. <br />Add the remaining 2 to 6 oz coconut milk, basil, and fish sauce.<br /><br />Serve over rice or raw baby spinach greens.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-436951467097233838.post-49003517985032632702011-03-16T10:01:00.002-07:002011-03-24T12:56:52.526-07:00Pepperese SaladPepperese Salad<br /><br />1 bell pepper<br />1 pkg basil<br />1 pkg fresh mozzarella pearls<br />1/4 cup olive oil<br />kosher salt to taste<br />cracked fresh black pepper to taste<br />optional:<br /> 1/2 to 1 cucumber<br /> 1/2 bunch radishes<br /> 1 tbs onion diced<br /> 1 to 3 green onions<br /><br />Chop the bell pepper, basil, and (cucumber, radish, or green onions if using)<br />into pearl sized pieces.<br /><br />Mix in a large bowl with the mozzarella, olive oil, salt and pepper.<br /><br />Toss together and serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-436951467097233838.post-79407789670365738462011-03-15T10:00:00.004-07:002011-03-15T10:13:58.071-07:00Bhindi MasalaBhindi Masala<br /><br />1.33 lbs of okra sliced<br />2 tbs oil<br />1 lg onion diced<br />1.5 cups canned diced fire-roasted tomatoes (including juice in the can)<br />3 cloves garlic minced<br />1 tsp amchoor<br />1 tsp salt<br />1 tbs ginger paste<br /><br />Spice Mix:<br /> 1 tsp cumin seed <br /> 1/2 tsp nigella/kalongi<br /> 1/2 tsp turmeric<br /> 1 tsp chili powder<br /> 2 tsp ground coriander<br /> 1/2 tsp garam masala<br /> 1/4 tsp cayenne <br /> 1/4 tsp hot powdered dried chili<br /> 1/4 tsp hot pepper flake<br /><br />Heat the oil. Add the onion and spice mix. Cook on medium until the onion is softened, about 10 minutes.<br /><br />Add the salt, garlic, tomatoes, and okra. Cook for 5 to 10 minutes.<br /><br />Lower the heat slightly, and cover the pan. Allow the steam to cook <br />the okra fully through. It should be about 30 minutes. <br />Stir it frequently to make sure it isn't sticking to the bottom. <br />If it seems too dry at any point during the 30 minutes, add a little water.<br /><br />Add the amchoor and ginger paste. <br /><br />Adapted from <a href="http://www.honeywhatscooking.com">Honey What's Cooking</a> recipe for <a href="http://www.honeywhatscooking.com/2010/05/punjabi-bhindi-masala-okra-sauteed-with.html">Punjabi Bhindi Masala</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-436951467097233838.post-80449878634153202502011-03-04T12:08:00.002-07:002011-03-04T12:11:30.841-07:00Madrashi CurryMadrashi Curry<br />approx. 2 hours total prep & cooking time<br /><br />1.5 lbs meat<br />1/3 cup coconut milk<br />1/3 cup sour cream<br />1 tablespoon heavy cream<br />2 tablespoons oil<br />1 onion chopped finely<br />2/3 of a can of fire-roasted diced tomatoes (including 2/3 of the water in the can)<br />2 teaspoon ginger paste<br />4 cloves garlic diced<br />1 teaspoon salt<br /><br />Mix together:<br />2 teaspoon cayenne powder<br />2 teaspoon paprika<br />2 teaspoon coriander powder<br />2 peppercorns (ground in pestle)<br />1 bay leaf<br />2.5 inch cinnamon stick<br />4 cloves (ground in pestle)<br />1/2 teaspoon cumin seeds (ground in pestle)<br />1/2 teaspoon poppy seeds (ground in pestle)<br />1/4 teaspoon fennel seeds<br /><br />Sear meat in the oil (8 to 9 minutes on medium heat). <br />Don't fully cook it through, just enough to cut it more easily. Transfer to cutting board.<br /><br />While the meat is cooling, brown the onion. <br /><br />Add the all spices (except the ginger, garlic, and salt) and reduce the heat to low. <br />Saute for 15 minutes. <br /><br />Cut the meat into desired size pieces. <br /><br />Add the meat and tomatoes and increase the heat to medium. Saute for 5 to 10 minutes.<br /><br />Add 2 cups of water (a little bit at a time) and continue simmering on medium heat for 30 minutes. <br /><br />Add the salt, ginger, garlic, and coconut milk.<br />Reduce the heat to low and simmer for another 20 to 30 minutes. <br /><br />Allow it to continue to sit at very low heat until some of the liquid reduces for a thicker sauce.<br />Stir in the sour cream and heavy cream. <br /><br />Serve over rice or mashed cauliflower.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-436951467097233838.post-84550732177026452332011-03-04T12:05:00.000-07:002011-03-04T12:06:19.126-07:00Shawarma MeatloafShawarma Meatloaf <br /><br />2 lbs ground lamb<br />1/3 cup celery diced<br />2/3 cup onion diced<br />1 egg<br />1/3 cup sour cream<br />1.5 teaspoons lime juice<br />1.5 teaspoons lemon juice<br />3 cloves garlic minced<br />1 teaspoon ground allspice<br />1 teaspoon ground cardamom<br />1/2 teaspoon ground cloves<br />1/2 teaspoon ground nutmeg<br />1 teaspoon black pepper<br />1 teaspoon salt<br /><br />Preheat oven to 375 degrees. Mix all of the above ingredients together. <br />Form into loaf shape in a baking pan. Bake for approximately 45 minutes.<br />Serve sliced with mint sauce.<br /><br />Mint Sauce<br /><br />2/3 cup sour cream<br />1 clove garlic minced<br />2/3 oz. fresh mint diced<br />1/2 teaspoon salt<br /><br />Mix together and let it sit in the fridge for an hour or more.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-436951467097233838.post-640396414725932072011-02-22T00:00:00.008-07:002011-02-22T00:09:41.373-07:00Yay! A Pinker RSA Video: Language as a Window into Human Nature<iframe title="YouTube video player" width="425" height="269" src="http://www.youtube.com/embed/3-son3EJTrU?rel=0" frameborder="0" allowfullscreen></iframe><br /><br /><a href="http://mmm.macrofluff.com/2010/02/finished-stuff-of-thought-language-as.html">Click here</a> for my post about The Stuff of Thought, the book this video was referencing.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-436951467097233838.post-41551618899972435812011-02-08T14:15:00.001-07:002011-02-17T12:03:53.712-07:00Mashed CauliflowerMashed Cauliflower<br /><br />3 heads of cauliflower cut into quarters [or as required to fit in the pot]<br />1/3 cup sour cream<br />1/4 cup heavy cream<br />3 tablespoons butter<br />4 garlic cloves pressed or chop<br />1 teaspoon salt<br />pepper to taste<br /><br />Steam the cauliflower until soft and drain it.<br />Saute the garlic in the butter.<br />Blend 1/2 of the cauliflower with the sour cream, heavy cream, <br />salt, butter and garlic. <br />Mash the remaining cauliflower so that some texture still remains,<br />then combine with blended ingredients. Stir in pepper to taste.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-436951467097233838.post-3428057726785333472010-12-25T12:15:00.004-07:002011-03-15T10:21:05.353-07:00Cherry Almond KugelCherry Almond Kugel<br /><br />12oz egg noodles<br />1 cup sugar<br />4 tbsp melted butter<br />8 oz cream cheese<br />1/2 tsp salt<br />3 tsp vanilla<br />1 tsp almond extract<br />2 tbsp almond paste<br />4 eggs<br />1.5 lb cottage cheese<br />1.5 cup fresh or dried/soaked cherries, chopped<br />1/2 cup evaporated milk <br /><br />1. Cook and drain noodles<br /><br />2. Beat sugar, mascarpone, almond paste/extract, salt, melted butter, vanilla, eggs. Incorporate other ingredients first, and then add eggs one at a time to mix well.<br /><br />3. Mix with noodles, cottage cheese, and fruit<br /><br />4. Put in a well-buttered casserole dish<br /><br />5. Pour evaporated milk on top<br /><br />6. Bake at 375 until golden brown and serve warm or coldUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-436951467097233838.post-77215043699445795732010-10-19T13:17:00.014-07:002011-02-17T11:58:07.210-07:00My Everyday SaladMy Everyday Salad<br /><br />The measurements below are approximate.<br />2.5 oz or 5-6 handfuls baby salad greens <br />1/2 cup shredded carrot<br />1 cup shredded red cabbage<br />1 lg sliced radish<br />1 tin of skinless/boneless sardines 3.75 oz<br />2 tablespoons cheesy Caesar dressing<br /><br />Mix greens, carrot, cabbage, radish and dressing in large bowl. Divide into bowls and top with sardines. Makes 2 servings.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_cD0MiPnmryU/TL4GCnioT3I/AAAAAAAAHng/zyunUdJEaHU/s1600/DSCN1456cropped.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_cD0MiPnmryU/TL4GCnioT3I/AAAAAAAAHng/zyunUdJEaHU/s400/DSCN1456cropped.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5529864034501283698" /></a><br />These are the sardines I usually buy:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_cD0MiPnmryU/TL4JCZsvaJI/AAAAAAAAHno/Q8oQI_Q609Q/s1600/DSCN1416.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_cD0MiPnmryU/TL4JCZsvaJI/AAAAAAAAHno/Q8oQI_Q609Q/s400/DSCN1416.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5529867329320478866" /></a><br />This is the dressing I like to use:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_cD0MiPnmryU/TL4JQ2IQBDI/AAAAAAAAHnw/dUQJlPjUjdM/s1600/DSCN1420cropped.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_cD0MiPnmryU/TL4JQ2IQBDI/AAAAAAAAHnw/dUQJlPjUjdM/s400/DSCN1420cropped.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5529867577470223410" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-436951467097233838.post-5341885247153611992010-10-14T16:57:00.008-07:002011-02-17T11:57:38.724-07:00Easy Brussels SproutsEasy Brussels Sprouts<br /><br />2 lbs brussels sprouts<br />1 shallot<br />2 cloves garlic<br />olive oil<br />salt<br />pepper<br /><br />Preheat oven to 400 degrees. Cut each brussels sprout in half. Rinse the sprouts. Dice shallot and garlic. Add sprouts, garlic, and shallot to a 9 x 13 baking dish. Drizzle olive oil over the sprouts and stir so they are coated. Add a bit of salt and pepper. Roast for 35 minutes. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_cD0MiPnmryU/TL4P-EaYEQI/AAAAAAAAHn4/3NUwZ0JdmgM/s1600/100_6693.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="http://1.bp.blogspot.com/_cD0MiPnmryU/TL4P-EaYEQI/AAAAAAAAHn4/3NUwZ0JdmgM/s400/100_6693.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5529874951468224770" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-436951467097233838.post-4782451189439748852010-10-13T23:55:00.006-07:002011-02-17T11:55:33.845-07:00The Secret Powers of TimeI found this RSA Animate video interesting.<br /><br /><object width="425" height="264"><param name="movie" value="http://www.youtube.com/v/A3oIiH7BLmg?fs=1&hl=en_US&rel=0&color1=0x402061&color2=0x9461ca"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/A3oIiH7BLmg?fs=1&hl=en_US&rel=0&color1=0x402061&color2=0x9461ca" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="264"></embed></object>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-436951467097233838.post-1509740826459007502010-10-05T12:19:00.003-07:002011-02-17T11:55:18.488-07:00Broccoli & Collards CasseroleBroccoli & Collards Casserole <br /><br />1 large onion chopped<br />3 broccoli crowns<br />1 can of Campbells condensed cream of broccoli soup <br />1 1/2 cups cheddar cheese shredded<br />1 pkg Uncle Ben's ready made rice (I used the whole grain medley with chicken flavor)<br />2 bunches collard greens chopped finely<br />1/2 cup bread crumbs<br />2 tablespoons olive oil<br /><br />Saute the collard greens and onion in the olive oil until soft. Steam the broccoli crowns. Break broccoli into smaller pieces. Combine the collards, onion, broccoli, rice, cheese, and soup in a 3 quart casserole dish. Top with the bread crumbs. Bake in oven at 350 degrees for 30 to 40 minutes.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-436951467097233838.post-84813619259598996342010-09-23T10:56:00.017-07:002011-05-21T15:47:09.567-07:00Montana Brewers Association BrewfestWith 21 participating breweries, and 73 different selections, we had a terrific time at the 2010 Montana Brewers Festival. It was an outstanding way to end our time in Montana and end our pretty much un-planned but totally awesome Montana brewery tour. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-9-4eIQuyTnQ/TWM8OyYPv4I/AAAAAAAAHqM/fb-xp2_2k_M/s1600/DSCN0201.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-9-4eIQuyTnQ/TWM8OyYPv4I/AAAAAAAAHqM/fb-xp2_2k_M/s400/DSCN0201.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5576366988354109314" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-YyE6YdCjhbU/TWM8d9QSAEI/AAAAAAAAHqU/mqk6xucj5ro/s1600/DSCN0206.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-YyE6YdCjhbU/TWM8d9QSAEI/AAAAAAAAHqU/mqk6xucj5ro/s400/DSCN0206.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5576367248971530306" /></a><br /><br />Needless to say, we were unable to try everything (not even half of the options). Our ratings below are based on a 1-10 scale. Personally, I may have become more forgiving towards the later part of the evening, so, the marks are probably a bit biased. <br /><br /><table border="0" cellspacing="1" cellpadding="4" bgcolor="#5F51A6" class="postbody"><tr><td bgcolor="#FFFFFF" align="center" valign="middle"><b>Brewery</b></td><td bgcolor="#FFFFFF" align="center" valign="middle"><b>Brew</b></td><td bgcolor="#FFFFFF" align="center" valign="middle"><b>Type</b></td><td bgcolor="#FFFFFF" align="center" valign="middle"><b>Rating</b></td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Bayern</td><td bgcolor="#FFFFFF" align="center" valign="middle">St. Wilbur</td><td bgcolor="#FFFFFF" align="center" valign="middle">Hefeweizen</td><td bgcolor="#FFFFFF" align="center" valign="middle">7</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Bayern</td><td bgcolor="#FFFFFF" align="center" valign="middle">Dump Truck Summer Boch</td><td bgcolor="#FFFFFF" align="center" valign="middle">Smooth Boch</td><td bgcolor="#FFFFFF" align="center" valign="middle">9</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Bayern</td><td bgcolor="#FFFFFF" align="center" valign="middle">Bayern Octoberfest</td><td bgcolor="#FFFFFF" align="center" valign="middle">Dark Marzen</td><td bgcolor="#FFFFFF" align="center" valign="middle">8</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Bayern</td><td bgcolor="#FFFFFF" align="center" valign="middle">Bayern Pilsner</td><td bgcolor="#FFFFFF" align="center" valign="middle">Pilsner</td><td bgcolor="#FFFFFF" align="center" valign="middle">6</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Beaver Creek</td><td bgcolor="#FFFFFF" align="center" valign="middle">Cherry Wheat</td><td bgcolor="#FFFFFF" align="center" valign="middle">Wheat</td><td bgcolor="#FFFFFF" align="center" valign="middle">5</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Beaver Creek</td><td bgcolor="#FFFFFF" align="center" valign="middle">Beaver Creek Pale Ale</td><td bgcolor="#FFFFFF" align="center" valign="middle">Pale Ale</td><td bgcolor="#FFFFFF" align="center" valign="middle">5</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Blackfoot River</td><td bgcolor="#FFFFFF" align="center" valign="middle">Blackfoot Maibock</td><td bgcolor="#FFFFFF" align="center" valign="middle">Maibock</td><td bgcolor="#FFFFFF" align="center" valign="middle">6</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Blacksmith</td><td bgcolor="#FFFFFF" align="center" valign="middle">Imperial Red Ale</td><td bgcolor="#FFFFFF" align="center" valign="middle">Imperial IPA</td><td bgcolor="#FFFFFF" align="center" valign="middle">5</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Blacksmith</td><td bgcolor="#FFFFFF" align="center" valign="middle">Cutthroat IPA</td><td bgcolor="#FFFFFF" align="center" valign="middle">IPA</td><td bgcolor="#FFFFFF" align="center" valign="middle">6</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Bozeman</td><td bgcolor="#FFFFFF" align="center" valign="middle">Bozone Select</td><td bgcolor="#FFFFFF" align="center" valign="middle">Amber Ale</td><td bgcolor="#FFFFFF" align="center" valign="middle">6</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Bozeman</td><td bgcolor="#FFFFFF" align="center" valign="middle">Plum Street Porter</td><td bgcolor="#FFFFFF" align="center" valign="middle">Porter</td><td bgcolor="#FFFFFF" align="center" valign="middle">6</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Carter's</td><td bgcolor="#FFFFFF" align="center" valign="middle">Saison de Carter</td><td bgcolor="#FFFFFF" align="center" valign="middle">Belgian-French Saison</td><td bgcolor="#FFFFFF" align="center" valign="middle">6</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Flathead Lake</td><td bgcolor="#FFFFFF" align="center" valign="middle">Rising Sun Espresso Porter</td><td bgcolor="#FFFFFF" align="center" valign="middle">Coffee Porter</td><td bgcolor="#FFFFFF" align="center" valign="middle">5</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Glacier</td><td bgcolor="#FFFFFF" align="center" valign="middle">Golden Grizzly Ale</td><td bgcolor="#FFFFFF" align="center" valign="middle">Kolsch Golden Ale</td><td bgcolor="#FFFFFF" align="center" valign="middle">7</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Glacier</td><td bgcolor="#FFFFFF" align="center" valign="middle">Glacier Select Oktoberfest</td><td bgcolor="#FFFFFF" align="center" valign="middle">Marzen</td><td bgcolor="#FFFFFF" align="center" valign="middle">7</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Great Northern</td><td bgcolor="#FFFFFF" align="center" valign="middle">Highlander Premium Beer</td><td bgcolor="#FFFFFF" align="center" valign="middle">Scottish Red Ale</td><td bgcolor="#FFFFFF" align="center" valign="middle">7</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Great Northern</td><td bgcolor="#FFFFFF" align="center" valign="middle">Wild Huckleberry Wheat Lager</td><td bgcolor="#FFFFFF" align="center" valign="middle">Filtered Wheat w/Fruit</td><td bgcolor="#FFFFFF" align="center" valign="middle">6</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Harvest Moon</td><td bgcolor="#FFFFFF" align="center" valign="middle">Pigs Ass Porter</td><td bgcolor="#FFFFFF" align="center" valign="middle">Porter</td><td bgcolor="#FFFFFF" align="center" valign="middle">6</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Harvest Moon</td><td bgcolor="#FFFFFF" align="center" valign="middle">Beltian White</td><td bgcolor="#FFFFFF" align="center" valign="middle">Belgian style vitbier</td><td bgcolor="#FFFFFF" align="center" valign="middle">7</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Harvest Moon</td><td bgcolor="#FFFFFF" align="center" valign="middle">Nut Brown</td><td bgcolor="#FFFFFF" align="center" valign="middle">Brown</td><td bgcolor="#FFFFFF" align="center" valign="middle">6</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Kettlehouse</td><td bgcolor="#FFFFFF" align="center" valign="middle">Eddy Out</td><td bgcolor="#FFFFFF" align="center" valign="middle">Pale Ale</td><td bgcolor="#FFFFFF" align="center" valign="middle">5</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Kettlehouse</td><td bgcolor="#FFFFFF" align="center" valign="middle">Cold Smoke Scotch Ale</td><td bgcolor="#FFFFFF" align="center" valign="middle">Scotch Ale</td><td bgcolor="#FFFFFF" align="center" valign="middle">5</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Lewis and Clark</td><td bgcolor="#FFFFFF" align="center" valign="middle">Miner's Gold</td><td bgcolor="#FFFFFF" align="center" valign="middle">Hefeweisen</td><td bgcolor="#FFFFFF" align="center" valign="middle">6</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Lewis and Clark</td><td bgcolor="#FFFFFF" align="center" valign="middle">Portage Porter</td><td bgcolor="#FFFFFF" align="center" valign="middle">Porter</td><td bgcolor="#FFFFFF" align="center" valign="middle">8</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Lone Peak</td><td bgcolor="#FFFFFF" align="center" valign="middle">Hippy Highway Oatmeal Stout</td><td bgcolor="#FFFFFF" align="center" valign="middle">Oatmeal Stout</td><td bgcolor="#FFFFFF" align="center" valign="middle">7</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Lone Peak</td><td bgcolor="#FFFFFF" align="center" valign="middle">Hellroaring ESB</td><td bgcolor="#FFFFFF" align="center" valign="middle">English Style Extra Special Bitter</td><td bgcolor="#FFFFFF" align="center" valign="middle">5</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Montana</td><td bgcolor="#FFFFFF" align="center" valign="middle">Whitetail Wheat</td><td bgcolor="#FFFFFF" align="center" valign="middle">American Hefeweisen</td><td bgcolor="#FFFFFF" align="center" valign="middle">7.5</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Neptune's</td><td bgcolor="#FFFFFF" align="center" valign="middle">Wheat</td><td bgcolor="#FFFFFF" align="center" valign="middle">American Wheat</td><td bgcolor="#FFFFFF" align="center" valign="middle">6</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Quarry</td><td bgcolor="#FFFFFF" align="center" valign="middle">Open Pit Porter</td><td bgcolor="#FFFFFF" align="center" valign="middle">Porter</td><td bgcolor="#FFFFFF" align="center" valign="middle">8</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Tamarack</td><td bgcolor="#FFFFFF" align="center" valign="middle">Rye Sally Rye PA</td><td bgcolor="#FFFFFF" align="center" valign="middle">Rye Pale Ale</td><td bgcolor="#FFFFFF" align="center" valign="middle">5</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Tamarack</td><td bgcolor="#FFFFFF" align="center" valign="middle">Wakeboard Wheat</td><td bgcolor="#FFFFFF" align="center" valign="middle">Belgium Style Wit</td><td bgcolor="#FFFFFF" align="center" valign="middle">7</td></tr></table><br /><br />We did not sample any of the Bitter Root beers because we had already had them all with a flight at their brewery. Unfortunately, we missed out on trying anything from Angry Hank's, Madison River, and Red Lodge Ales.<br /><br />The musical headliner was a group called <a href="http://keegansmith.com/">Keegan Smih & The Fam</a> and they were a lot of fun. : )<br /><br />If you are traveling to Montana and like micro-brews, you should definitely check out: <a href="http://www.montanabrewers.org">www.montanabrewers.org</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-436951467097233838.post-12988384949453859852010-08-30T12:15:00.002-07:002011-02-17T11:54:32.995-07:00Jesse Schell's Visions of the Gamepocalypse<object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0" width="400" height="264" ><param name="flashvars" value="webhost=fora.tv&clipid=12342&cliptype=clip" /><param name="allowScriptAccess" value="always" /><param name="allowFullScreen" value="true" /><param name="movie" value="http://fora.tv/embedded_player" /><embed flashvars="webhost=fora.tv&clipid=12342&cliptype=clip" src="http://fora.tv/embedded_player" width="400" height="264" allowScriptAccess="always" allowFullScreen="true" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed></object>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-436951467097233838.post-76543538363086280612010-08-16T12:02:00.001-07:002011-02-17T11:54:09.984-07:00My Masoor DalMy Masoor Dal <br /><br />1 1/2 cups masoor dal (red lentils)<br />6 cups water<br />1 tomato<br />3 cloves garlic<br />1 onion<br />1 1/2 tablespoons olive oil<br />1/2 teaspoon cumin ground<br />3 1/2 teaspoons ras el hanout<br />1/2 teaspoon coriander ground<br />1 teaspoon kosher salt<br />2 teaspoons ginger paste<br />dash of cayenne <br /><br />Makes 4 to 6 servings. <br /><br />Rinse the red lentils. In a blender puree the onion, tomato, garlic and 1 cup of water. Add the lentils, oil, puree, and 5 cups of water to a pot. Bring to a boil and then add the spices. Simmer on medium heat until the dal is soft and mushy with no dryness or crunch. On my stove this took approximately 2 hours. Soaking the lentils overnight would reduce the cooking time significantly.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-436951467097233838.post-58107208486897052752010-07-17T20:13:00.020-07:002011-05-21T15:49:52.670-07:00Lager Sampling No. 1<table border="0" cellspacing="1" cellpadding="4" bgcolor="#5F51A6" class="postbody"><tr><td bgcolor="#FFFFFF" align="center" valign="middle"><b>Brewery</b></td><td bgcolor="#FFFFFF" align="center" valign="middle"><b>Name</b></td><td bgcolor="#FFFFFF" align="center" valign="middle"><b>Location</b></td><td bgcolor="#FFFFFF" align="center" valign="middle"><b>Short Description</b></td><td bgcolor="#FFFFFF" align="center" valign="middle"><b>Rating</b></td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Samuel Adams</td><td bgcolor="#FFFFFF" align="center" valign="middle">Black Lager</td><td bgcolor="#FFFFFF" align="center" valign="middle">Boston, MA</td><td bgcolor="#FFFFFF" align="center" valign="middle">ok, decent</td><td bgcolor="#FFFFFF" align="center" valign="middle">91</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Gorden Biersch Brewing Company</td><td bgcolor="#FFFFFF" align="center" valign="middle">Märzen</td><td bgcolor="#FFFFFF" align="center" valign="middle">San Jose, CA</td><td bgcolor="#FFFFFF" align="center" valign="middle">too bitter</td><td bgcolor="#FFFFFF" align="center" valign="middle">88</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Dundee Brewing Co</td><td bgcolor="#FFFFFF" align="center" valign="middle">Pale Bock Lager</td><td bgcolor="#FFFFFF" align="center" valign="middle">Rochester, NY</td><td bgcolor="#FFFFFF" align="center" valign="middle">malty, sweet</td><td bgcolor="#FFFFFF" align="center" valign="middle">92</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Samuel Adams</td><td bgcolor="#FFFFFF" align="center" valign="middle">Imperial Double Bock</td><td bgcolor="#FFFFFF" align="center" valign="middle">Boston, MA</td><td bgcolor="#FFFFFF" align="center" valign="middle">molasses, 9.5%</td><td bgcolor="#FFFFFF" align="center" valign="middle">94</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Spoetzl Brewery</td><td bgcolor="#FFFFFF" align="center" valign="middle">Shiner Bohemian Black Lager</td><td bgcolor="#FFFFFF" align="center" valign="middle">Shiner, TX</td><td bgcolor="#FFFFFF" align="center" valign="middle">toasty, almost charred</td><td bgcolor="#FFFFFF" align="center" valign="middle">90</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Flying Dog Brewery</td><td bgcolor="#FFFFFF" align="center" valign="middle">Collaborator Doppelbock</td><td bgcolor="#FFFFFF" align="center" valign="middle">Denver, CO</td><td bgcolor="#FFFFFF" align="center" valign="middle">8.3%, full bodied, super yummy</td><td bgcolor="#FFFFFF" align="center" valign="middle">96</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Spoetzl Brewery</td><td bgcolor="#FFFFFF" align="center" valign="middle">Shiner Bock</td><td bgcolor="#FFFFFF" align="center" valign="middle">Shiner, TX</td><td bgcolor="#FFFFFF" align="center" valign="middle">clean, toasty</td><td bgcolor="#FFFFFF" align="center" valign="middle">92</td></tr><tr><td bgcolor="#FFFFFF" align="center" valign="middle">Sierra Nevada Brewing Co</td><td bgcolor="#FFFFFF" align="center" valign="middle">30th Anniversary Imperial Helles Bock</td><td bgcolor="#FFFFFF" align="center" valign="middle">Chico, CA</td><td bgcolor="#FFFFFF" align="center" valign="middle">malty, toasty</td><td bgcolor="#FFFFFF" align="center" valign="middle">94</td></tr></table><br /><br />See Also:<br /><a href="http://mmm.macrofluff.com/2010/05/porter-sampling-no-7.html">Porter Sampling No. 7</a>, <a href="http://hannahaviva.blogspot.com/2010/01/porter-sampling-no-6.html">Porter Sampling No. 6</a>, <a href="http://hannahaviva.blogspot.com/2009/06/porter-sampling-no-5.html">Porter Sampling No. 5</a>, <a href="http://hannahaviva.blogspot.com/2009/04/porter-sampling-no-4.html">Porter Sampling No. 4</a>, <a href="http://hannahaviva.blogspot.com/2008/02/porter-sampling-no-3.html">Porter Sampling No. 3</a>, <a href="http://hannahaviva.blogspot.com/2008/01/porter-sampling-no-2.html">Porter Sampling No. 2</a>, <a href="http://hannahaviva.blogspot.com/2007/12/porter-sampling-no-1.html">Porter Sampling No. 1</a><br /><a href="http://hannahaviva.blogspot.com/2010/04/ale-sampling-no-1.html">Ale Sampling No. 1</a><br /><a href="http://hannahaviva.blogspot.com/2010/04/wheat-sampling-no-2.html">Wheat Sampling No. 2</a>, <a href="http://hannahaviva.blogspot.com/2010/01/wheat-sampling-no-1.html">Wheat Sampling No. 1</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-436951467097233838.post-42994416026196229822010-06-27T17:49:00.008-07:002011-05-21T15:47:25.663-07:00Homebrewing: RyeIt's proved really difficult for me to find ryes in the store. If you've found a rye you like please let me know. For this batch we used the <a href="http://www.brewersconnection.com/">Brewers Connection</a> recipe for <a href="http://www.brewersconnection.com/recipes/orye.htm">O'Ryely's Rye</a>. I can't wait to see how this turns out and how it ages. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_cD0MiPnmryU/TG13fnkEBbI/AAAAAAAAGtE/xFC5ca3jDTc/s1600/100_6852.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://2.bp.blogspot.com/_cD0MiPnmryU/TG13fnkEBbI/AAAAAAAAGtE/xFC5ca3jDTc/s400/100_6852.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5507189304423876018" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-436951467097233838.post-83869527826412151272010-06-20T12:18:00.010-07:002011-03-15T10:34:00.880-07:00Chestnut SoupChestnut Soup<br /><br />3 tbs butter<br />1 chopped celery rib<br />2 chopped carrots and/or parsnips<br />2 chopped shallots or 1 onion<br />5-6 cups of low sodium chicken broth (or half broth / half water)<br />15 oz jar peeled and cooked whole chestnuts<br />1/4 cup dry Sherry, Sercial Madeira, or dry white wine<br />1/4 cup heavy cream<br />1/4 tsp ground black pepper<br />1 bouquet garni in cheesecloth: sprig of parsley, 1 bay leaf, (optional) sprig of thyme, (optional) whole cloves<br /><br />Melt butter in a heavy saucepan over low heat. Sweat vegetables for 15 minutes to soften.<br /><br />Add broth and bouquet garni and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.<br /><br />Add chestnuts and wine. Simmer, covered, 3 minutes.<br /><br />Cool soup slightly. Puree soup in small batches in a blender, transferring to a heavy saucepan. Stir in cream, pepper, and salt to taste.<br /><br />Reheat soup. Serve with crunchy garnish such as frizzled leeks or thin slices of raw green beans, celery, etc.Unknownnoreply@blogger.com0