So if you remember recently I made root beer. And I just realized it’s still outside! Crap I hope it doesn’t make the bottles explode. Anyway, the recipe for the brew called for 20 inches of pencil thick sarsaparilla root. Well I didn’t have whole root, but I did have shredded and sifted root, so…
Read moreSpinach-tomato-cheese curd soup
I know it probably doesn’t sounds the greatest, but damn it’s pretty good! I was going to have tomato soup for lunch today, but then thought ‘hey, I’ll throw in some cheese curds and it’ll be even better’. Then something unexpected happened. The Spinach I had had in the fridge thawing called out to me……
Read moreDeep fried bliss
We cleaned out the deep fryer for the chimis we wanted to make and that led to all sorts of fatty goodness. I love my deep fryer and now I feel bad for ignoring it. I made beignet, those littel french doughnuts you get a Cafe du Monde in New Orleans, and smothered them in…
Read moreFlour Tortillas…. mmmmmm…
Flour tortillas from scratch are fairly easy to make and they rawk hardcore! I made a batch, without consulting my Mexica friend, which proved to be less than optimal. I cooked them on the griddle for too long and they came out a bit … hmmmm… shall we say crispy. We’re going to try again…
Read moreRoot Beer… I hope
So I tried making root beer Friday. I’m still waiting for carbonation to finish in the bottles, then we’ll see if it’s any good. I’m hoping it is, but it seems a little heavy on the sarsaparilla. If I make it again, I think I’ll filter it through some cheese cloth. There seems to be…
Read moreGrape and Cherry Soda
So now that I managed to make a Ginger Beer and a Lemon Lime Soda, with limited self-injury. I think it’s time to move on to bigger and I hope yummier stuff. Not that my first two sodas weren’t great, but I really want a grape soda and a cherry-vanilla soda and a couple others. …
Read moreBreakfast stout
We made a breakfast stout this afternoon. It should have a fairly low alcohol content and a nice silky mouth feel from the oats. This was a non-organic recipe we decided to make. If we like it, then we’ll reproduce it using organic ingredients. Bryan is getting to really great at developing abstractions of recipes….
Read more2nd pretzel round….
I made the first recipe for Pretzels again… I’m still having issues getting them to not stick to the parchent paper when they’re rising, but now that I think of it, I didn’t exactly grease/butter/oil the paper either. I guess I’ll have to try that next time. Other than that I think they turned out…
Read moreMexican (Tex-Mex) Pizza
Ok, so a while ago I mentioned that we tried making a Mexican Pizza. It turned out phenominal! We used the spent grain pizza dough we’d made from the Hazelnut Brown Ale. I had already done the 500°F prep on it so that was a bonus. We had some Hot Italian Sausage (about .75 pounds)…
Read moreSpent Grain Pizza Dough
Makes enough for 3 pizzas. 1/4 oz. Dry Yeast 1 1/2 teaspoons Sugar 1 1/2 cups Warm Water (~110°F or whatever your package says is viable) 1 1/4 cups Spent Grains 4 1/4 cups Flour (I used all purpose for my trial run) 1 1/2 teaspoons Salt Preheat oven to 500°F Create a sponge from…
Read more