Miller High Life
On April - 29 - 20101 COMMENT
Not the worst beer I have had. Its very pale yellow and smooth. Cheap and dont add lime!
Serve ice cold with frosty beer mug.
Archive for April, 2010
Not the worst beer I have had. Its very pale yellow and smooth. Cheap and dont add lime!
Serve ice cold with frosty beer mug.
The 10 Most Common Addictions
On April - 28 - 20101 COMMENT
Alcohol Addiction
Tobacco Addiction
Drug Addiction
Gambling Addiction
Food Addiction
Video Game Addiction .
Internet Addiction
Sex Addiction
Shopping or Spending Addiction
Work Addiction
Source: Methods of Healing
Sanitation in the Home Brewery
On April - 27 - 20101 COMMENT
By HomeBrewing.com Staff
The most frustrating aspect of home brewing is when a batch goes bad. The only way to improve your chances of avoiding this depressing situation is to maintain the highest degree of sanitation in your home brewery as is possible. There are also some other pitfalls of the modern age that require a closer look, and some basic tools that will give you the best chances of fighting bacterial infestations, vinegar cultures, and rogue yeasts in your home brew.
One factor often overlooked when cleaning and sanitizing home brew set-ups is that of the water used. Tap water in modern cities is sometimes good, sometimes terrible. It is wise to do some research and find out how your city water rates when analyzed for bacteria, harmful chemicals, and heavy metals. The quality of water used in making beer has a very strong connection with the quality of the finished product. But how to deal with it?
Read more: Homebrewing.com
The most frustrating aspect of home brewing is when a batch goes bad. The only way to improve your chances of avoiding this depressing situation is to maintain the highest degree of sanitation in your home brewery as is possible. There are also some other pitfalls of the modern age that require a closer look, and some basic tools that will give you the best chances of fighting bacterial infestations, vinegar cultures, and rogue yeasts in your home brew.
One factor often overlooked when cleaning and sanitizing home brew set-ups is that of the water used. Tap water in modern cities is sometimes good, sometimes terrible. It is wise to do some research and find out how your city water rates when analyzed for bacteria, harmful chemicals, and heavy metals. The quality of water used in making beer has a very strong connection with the quality of the finished product. But how to deal with it?
Read more: Homebrewing.com
My Blogs
Beer Recipes – Making Homemade Wine and Beer – Wine Recipes - BenEvert.com - A Plethora of Info for the 21st CenturyMicrowave Caramels
On April - 27 - 20101 COMMENT
1 cup butter
2 1/2 cups light brown sugar
1 cup light corn syrup
1 (14-ounce) can sweetened condensed milk
1/4 teaspoon salt
1 teaspoon vanilla extract
Line a 12 x 7 x 2-inch baking pan with lightly buttered aluminum foil. Set aside.
Place butter in a large microwave-proof mixing bowl. Microwave on MEDIUM-HIGH (70 percent) power 1 to 2 minutes, or until melted.
Stir in brown sugar, corn syrup, sweetened condensed milk and salt. Cover with plastic wrap, venting one corner. Microwave on HIGH (100 percent) power 10 to 12 minutes, or until bubbly and thick in consistency.
Uncover and stir well. Microwave, uncovered, on MEDIUM-HIGH for 16 to 20 minutes, or until candy forms a soft ball when small amount is dropped in cold water and flattens when removed.
Mix in vanilla. Pour into prepared pan. Let cool at room temperature. Invert pan; peel off foil and cut into 1-inch pieces. Wrap pieces individually in waxed paper or plastic wrap. Store in covered container at room temperature.
Makes about 72 pieces.
Dueling Banjos
On April - 26 - 2010ADD COMMENTS
I heard Jeff Hames play this song first, and I thought to myself " Wow that sounds cool " So I learned it, messed with it a bit and this is what came out. So I would like to give special thanks to Jeff Hames for showing the world how this song can be done on dulcimer.
I would also like to thank all the people that have stuck with my videos through out these past couple months, you guys have been a big encouragement.
Split Pea Soup
On April - 25 - 2010ADD COMMENTS
INGREDIENTS
1 lb (2 1/4 cups) green split peas
1 large onion, peeled and chopped
2 celery stalks, chopped
1 large leek, chopped
1 large carrot, chopped
1 large clove of garlic, halved
1 herb bouquet*
2 well-rinsed ham hocks
Salt and Pepper
Optional garnish - small toasted croutons (avoid for gluten-free version)**, chopped parsley or chives
*Herb Bouquet: Tie 3 cloves garlic, 4 allspice berries, 2 bay leaves, 1 teaspoon thyme, 8 sprigs parsley in rinsed cheesecloth or place in bouquet garni muslin bag.
**To make toasted croutons, take 2 or 3 slices of day-old French or Italian loaf bread, cut into cubes. Let dry out a bit (can put in 200 degree oven for 10 minutes to help dry). Melt a tablespoon or two of butter on medium high heat in a large skillet. When hot, add the bread cubes, spread out in a single layer. Let toast on one side and then turn to other sides. Add more butter if necessary. Alternatively you can toss the cubed bread with olive oil and let toast in a 350°F oven until lightly browned.
METHOD
1 Pick over the peas and remove any stones. Wash and drain peas. Place in a 4 quart pan with the vegetables, herb bouquet, ham hocks and 2 1/2 quarts of water. Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum ceases to rise. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan.
2 Remove the ham hocks and herb bouquet from the soup. Purée the soup with a blender. An immersion blender works great for this; if you are using a regular blender, take care to workin batches and only fill the blender halfway if the soup is still hot, and hold down the lid while blending. If you want an exceptionally smooth soup, pass the purée through a sieve.
3 Return the purée to the pot and heat to serve. Add salt and pepper to taste. Ladle into warm bowls and garnish with croutons and parsley or chives.
If you want, don't discard the ham hocks, but cut away the outer skin and remove the meat from the bones. Dice the meat and serve with the soup.
Makes 2 quarts. Serves 6.
1 lb (2 1/4 cups) green split peas
1 large onion, peeled and chopped
2 celery stalks, chopped
1 large leek, chopped
1 large carrot, chopped
1 large clove of garlic, halved
1 herb bouquet*
2 well-rinsed ham hocks
Salt and Pepper
Optional garnish - small toasted croutons (avoid for gluten-free version)**, chopped parsley or chives
*Herb Bouquet: Tie 3 cloves garlic, 4 allspice berries, 2 bay leaves, 1 teaspoon thyme, 8 sprigs parsley in rinsed cheesecloth or place in bouquet garni muslin bag.
**To make toasted croutons, take 2 or 3 slices of day-old French or Italian loaf bread, cut into cubes. Let dry out a bit (can put in 200 degree oven for 10 minutes to help dry). Melt a tablespoon or two of butter on medium high heat in a large skillet. When hot, add the bread cubes, spread out in a single layer. Let toast on one side and then turn to other sides. Add more butter if necessary. Alternatively you can toss the cubed bread with olive oil and let toast in a 350°F oven until lightly browned.
METHOD
1 Pick over the peas and remove any stones. Wash and drain peas. Place in a 4 quart pan with the vegetables, herb bouquet, ham hocks and 2 1/2 quarts of water. Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum ceases to rise. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan.
2 Remove the ham hocks and herb bouquet from the soup. Purée the soup with a blender. An immersion blender works great for this; if you are using a regular blender, take care to workin batches and only fill the blender halfway if the soup is still hot, and hold down the lid while blending. If you want an exceptionally smooth soup, pass the purée through a sieve.
3 Return the purée to the pot and heat to serve. Add salt and pepper to taste. Ladle into warm bowls and garnish with croutons and parsley or chives.
If you want, don't discard the ham hocks, but cut away the outer skin and remove the meat from the bones. Dice the meat and serve with the soup.
Makes 2 quarts. Serves 6.
Cream Cheese
On April - 24 - 2010ADD COMMENTS
Ingredients
1 gallon goat's milk (store-bought cow's milk will work too!)
¼ tsp. direct set mesophilic-m culture
2 Tbsp. diluted rennet (add 1 drop of rennet to 5 Tbsp. cool water)
Instructions
In a large pot add goat's milk. Heat milk to 80 degrees. Remove from heat and add the mesophilic-m culture and stir will. Add the rennet and stir. Cover the pan and let sit undisturbed at room temperature for 12 to 18 hours.
After the time is up, what you have in the pot should look like very thick yogurt. Now you will drain and drip your cheese.
Line a colander with your clean cheesecloth. You can use a pillowcase if you do not have cheesecloth. Set this colander in a large bowl to catch the whey. Now drain your thick, yogurt-looking cheese into this cloth. Gather up the cloth and tie it tightly. Now you need to hang it somewhere so that the remaining whey will drip out. Generally, I hang it over the kitchen sink, so that it drips into the sink. Now let your cream cheese drain for about 6 to 8 hours. You can speed this process along by stirring the cream cheese about halfway through the time, and you can do it again if you need to.
When it is completed, what you have left is your cream cheese! You can salt it a bit or not; that is up to you. It is ready to be used right away over a homemade bagel, or you can use it for cooking or even cheesecake! You can also put some of the cream cheese in a food processor and blend it up a lot and you will end up with a great substitute for sour cream.
Source: Gourmet Sleuth
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