Original is a wallpaper, but so relistic
New Planet Gluten Free Beer
“We named our beer company New Planet Beer Company as a way to express our desire for a new and invigorated planet. It’s our core mission to make great tasting gluten-free beers that everyone can enjoy, while donating a portion of our proceeds to environmental efforts,” ~ CEO and Founder Pedro Gonzalez.
Check the site, New Planet
They really know how to BBQ!
During the week I read on a cocktail blog I visit, a recipe for caipirinha, Brazil’s national drink. The recipe calls for lemons, but nearly every blog where I read the recipe makes the mistake of using limes. This cocktail blog, correctly, used lemons. I commented on it, and congratulated the blogger.
Then I saw another on Friday, that used limes! AAArrrggghhh! I left a comment somewhat venting my spleen, after which I felt guilty. However, I received a civilised reply thanking me for the correction, adding that he had heard about our green lemons.
There is a huge difference in the flavour between lemons and limes, lemons are sour whereas limes are almost sweetish.
These are Brazilian lemons, they are NOT limes
The problem arises with the colour.
Here in Brazil lemons are green, but typically from outside Brazil anyone who sees a Brazilian lemon goes “limes”. and that is totally wrong.
This photo shows the lemons I bought at the supermarket last week.
I know they are lemons, because they are sour, they are so sour that they will invert your nipples and send ripples through your teeth. But they make wonderful caipirinhas.
A traditional Brazilian caipirinha
Reblogged from Life is but a Labyrinth
Source: Decor Art
It all started with Old Tom, which is a London Dry Gin, in 1869. That date is set when the recipe for a John Collins (from 1860) called for Old Tom Dry Gin, and John’s name was subsequently dropped in favour of Tom.
Jerry Thomas’ Tom Collins Gin (1876)
(Use large bar-glass.)
Take 5 or 6 dashes of gum syrup.
Juice of a small lemon.
1 large wine-glass of gin.
2 or 3 lumps of ice;
Shake up well and strain into a large bar-glass. Fill up the glass with plain soda water and drink while it is lively.
The Book of Cocktails (1986) provides a modern take on Thomas’ 1876 recipe for this long drink:
John (or Tom) Collins (1986)
2 oz. dry gin
2 oz. lemon juice
1 teaspoon sugar (gomme) syrup
slice of lemon
1 colored cherry
Place ample ice in large glass. Add gin, lemon juice and syrup. Top up with soda water and stir well. Serve with lemon slice, cherry and a straw.
Now for the rest of the Collins Family…
There are several other cocktails made in the same fashion and with the same ingredients as the Tom Collins, with the exception of the base liquor (gin in a Tom Collins).
- Brandy Collins: with brandy (cognac, armagnac or similar)
- Juan or José Collins: with tequila
- Jack Collins: with applejack
- Jake Collins: with gin and 2 oz. pineapple juice, topped up with soda water and a cherry
- John Collins: with bourbon or rye whisky
- Kevin Collins: with Irish whiskey and grenadine syrup instead of sugar syrup
- Michael Collins: with Irish whiskey, named for the Irish leader Michael Collins
- Ron Collins: with rum (popular with tourists in Cuba), based on the Spanish word ron for “rum”
- Sandy Collins or Jock Collins: with Scotch whisky
- Vodka Collins, Ivan Collins or Comrade Collins: with vodka
- Phil Collins: with Pisco. Named in Chile for musician Phil Collins.
- Jallu Collins: with Jaloviina. Enjoyed mainly among Finns
- Grand Orange Collins: with Grand Marnier, orange juice, lemon juice, Simple Syrup and club soda
- Russell Collins: with Jägermeister
- Harry Collins: with whiskey, ginger beer and lime juice instead of lemon
- Denzel Collins: with the regular soda water being replaced with Pepsi
- Barnabas Collins: substitutes Sloe Gin for half of the gin in a Tom Collins. Named after the Dark Shadows character.
- Ben Collins: Mezcal, Mexican lime, sugar, soda water with an orange wedge. Created by Benjamin Minnovoa of Limantour cocktail bar in Mexico City.
Based on info from Wikipedia
I can’t find who to credit, if it’s yours, please leave a comment and I will rectify.
Read some reviews on BeerAdvocate
Reblog from Patrons of the Pit
A Hint of Warm: Jalapeno Poppers
“The Sun, with all those planets revolving around it and dependent upon it, can still ripen a bunch of grapes as if it had nothing else in the Universe to do.” – Galileo Galilei
Atomic Buffalo Turds. Yup, that’s a fact. That is what the under ground grilling community calls them anyways. Now I can’t quite figure out why they call it that, for I have on occasion made the acquaintanceship of a buffalo, and I can assure you that their back end tokens look nothing like what we’re about to cook! But who cares I guess. The name is catchy if not down right deplorable. And it is kind of fun to serve up a plate of declared buffalo turds and see how your guests thus roll their collective eyes. You might, I suppose, be better off calling them by their politically correct name, jalapeno poppers. In the end, it doesn’t matter I guess, because good is good, and these things are fabulous if you haven’t had the opportunity. Cream cheese stuffed jalapeno peppers wrapped in bacon and smoked on the pit. Glory! Lets get after it!
Read the rest of this great post on the link above.
Black, Brown (not shown) and White Mustard seeds
How to cook with mustard seeds
Vivek Singh, the Cinnamon Club exexutive chef, works his magic with this unsung spice hero
King Prawns baked with mustard and coconut: the fried black mustard seeds elevate the flavour of the yellow mustard sauce. Photograph: Jill Mead for the Guardian
Black mustard seeds are extremely versatile, and one of the few spices that are commonly used across all regions of India. They really are an unsung hero: widely used, but sadly not often understood. In a lot of Indian dishes they are used as more of a seasoning than a base flavour – they really perk up a lentil or rice dish when fried in a little oil with curry leaves (a match made in heaven). For that reason, mustard seeds are great for healthy eating, when you want to add flavour without adding fat.
In the eastern regions of India, mustard seeds are often paired with fish, a classic combination in Bengali celebratory dishes; in the west of the country, they are used to perk up yoghurt and rice, as well as Gujarati coconut curries. In Rajasthan they provide more of a base flavour for curries. Similarly, in Kashmir and Punjab, lamb is often cooked in mustard oil. Around Hyderabad, Chennai and Madras, they are key to rich, hot curries. As for the south – if there were 1,000 dosa, sambar or lentil recipes, I’d say that mustard seeds feature in 999 of them.
Try frying them in a little oil with a handful of curry leaves, then fold through yoghurt to serve with meats and curries, or stir through rice to add texture and flavour. You can also use them to grow your own mustard cress – just soak them in water overnight, drain, then spread between damp kitchen cloths and leave in a warm place. The seeds will have sprouted within three days, and can be used in salads or as a garnish.
King prawns baked with mustard and coconut
The pungency of a yellow mustard sauce is elevated in flavour and texture by adding fried black mustard seeds.
250ml thick coconut milk
100ml Greek yoghurt
75g yellow mustard seeds (soaked overnight, blended to a paste with 25ml white vinegar)
6 green chillies, slit lengthways
4cm piece ginger, finely sliced
2 tsp salt
1½ tsp sugar
5 garlic cloves, minced
8 large prawns, slit in half, head and shell on, cleaned and dried on a kitchen towel
75ml mustard oil
1 tsp black mustard seeds
50g coriander, finely chopped
1 tsp garam masala
1 Heat the oven to 180C/350F/gas mark 4. Whisk together everything except the prawns, mustard oil, mustard seeds, coriander and garam masala.
2 Heat the mustard oil in a pan to smoking point and let it cool. Reheat the oil and add the mustard seeds. Once the seeds crackle, add the spice mix and bring to the boil, whisking regularly, taking care not to split the mix. Once it has boiled, reduce the heat and simmer for 2-3 minutes.
3 Arrange the prawns on a tray, shell-side down. Pour the sauce over the tails, cover with foil then cook for 18 minutes. Sprinkle with coriander and garam masala, then serve with rice.
Three more ways to use black mustard seeds
• Mung bean and apple salad Mix 100g green mung bean sprouts with 100g soaked split yellow mung beans, 3 diced green apples, salt and lemon juice. Fry 1 tsp mustard seeds with curry leaves in 1 tbsp oil, then stir through the salad.
• Yoghurt rice Mix 100g Greek yoghurt with 70g cooked rice, 1 chopped chilli, 1 tsp fresh ginger, 2 tbsp chopped coriander and a pinch of salt and sugar. Heat 1 tbsp veg oil and add ½ tsp mustard seeds, curry leaves and asafoetida. Add to the rice with a little milk.
• Red lentils Boil 175g red lentils with salt and turmeric for 30 mins. Heat 2 tbsp veg oil, add 1 chopped red chilli, 1 tbsp mustard seeds and 10 curry leaves. Fry till crackling. Add 2 chopped garlic cloves. Fry till golden. Tip into the lentils with some chopped coriander.
Repost from Life is But a Labyrinth A post written as it happened
During the week on The Fervent Shaker I saw a recipe called the Agave Kiss and thought “Yum!” I parked a notion in the rear of my mind, ‘should make that’ and I intended to.
On second reading, I discovered that it required Chambord, a raspberry infused brandy.
I had the tequila, I had the Creme de Cacão, I pondered the Chambord problem, I could use Creme de Cassis (blackcurrants), or perhaps Cherry Brandy. I opted for the former for my first effort.
I assembled the ingredients…
My recipe went like this: Two healthy splashes of Tequila, One healthy splash of Creme de Cacão, an unhealthy splash of Creme de Cassis, a half squeeze of fresh cream, twice (to make up that I didn’t have ‘double’ cream); added ice cubes and shook vigorously.
The result was this…
Not as pinky as the image on Fervent
Not as pinky, but palatable.
The result is that I am quietly sipping the product on my deranged mind as I type. The keys are getting harder to find.
My keyboard is beginning to look like this
And I am only on my third glass…
I have decided to call it ‘The Blushing Agave’.
The story will not end here. It’s Sunday, might as well be hung for a sheep as a lamb. I am going to repeat the experiment using Cherry Brandy.
Any further reports will be left for tomorrow, when I discover where I left the keyboard.
Having found the keyboard, I can assure you that the Cherry Brandy option was better, although less colourful.
Temple Bar by Ruane Manning
Sierra Nevada IPA
Visit their IPA page for more info. The Blog is also worth a look.
Originally posted on The Wine Wankers:
Here’s a collection of wine infographics that have come our way recently. Enjoy and be edumacated in wine!
It’s no surprise that lobster didn’t use to have much of a reputation. It is, literally, a sea insect. The lobster belongs to the same animal group as both the spider and the common bug, which should be your first clue. They were initially thought of as giant hassles that got in the way when fishermen were fishing for, you know, fish. You know in Forrest Gump when they first pulled up their nets and a bunch of junk fell out? The lobsters were the equivalent of that toilet seat.
The lobsters they presumably found crawling around the bottom of the fish bucket were originally what fishermen gave to their indentured servants to eat. People were so averse to eating it that they ground it up and used it as fertilizer, instead. Being seen as someone who had to eat lobster was something you generally didn’t tell anyone until at least the third date.
British POWs during the Revolutionary War supposedly revolted over being fed too much lobster, after having apparently developed culinary Stockholm Syndrome from British food. Some states actually had laws against feeding lobster to inmates more then a few times a week, on the grounds of cruel and unusual punishment, as it was seen as the equivalent of eating rats.
Then How Did it Get So Fancy?
Somebody went and invented the railroad. Soon, rich people from the middle of the country–who were painfully unaware of what was cool–were tricked into buying the sea insects. But after tasting them, they realized that they must have discovered the long lost gatekeeper for butter.
Ironically, lobster is now a commonly requested food for prisoners receiving a last meal before execution, where as back in the day who knows how many last meal requests were something to the effect of, “Anything but more freakin’ lobster, ya cruel bastards!”
Read more on Cracked.com about other foods that were once not in the popularity polls,