Malted barley, wheat, or rye should work.Originally Posted by Guisslapp
You can get most of the supplies you need here:
http://beta.midwestsupplies.com/
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Malted barley, wheat, or rye should work.
You can get most of the supplies you need here:
http://beta.midwestsupplies.com/
I have always ordered from the Home Brew Den http://www.homebrewden.com/ because they were local to me when I lived in Tallahassee.
Jordan Mills on choosing Tech:
“It’s a great experience seeing them play. It was a good atmosphere. The fans stood up the whole game and never sat down. They have a great fan base.”
I have a buddy that helped some of his relatives make a batch from an old family recipe. They aged it in a charred barrel for 8 months and it had a weak tea color to it. It really was some of the best whiskey I have drank. Another friend gave me some that he made with some other guys; it was clear and wasn't drinkable.
If I ever get around to trying this I will consult with the friend that was successful but I don't know if they would share their "old family secret" that's why I was curious if anyone had a recipe.
Even after 17 years in the food business I stumble upon a new one that surpises/pleases me. This one is called Salsa Verde and I have used it to top seafood over the last couple of weeks (I'm on a new all seafood/wild game only routine). So far I've used it as a sauce for pan sauteed: Halibut/Tilapia/Ahi Tuna/Shrimp and have used it for some hot smoked salmon and grouper at my house. It would work equally as well for baked and or sauteed seafod and I am going to use it on some scallops this evening.
Ingredients:
2 Tblspoons finely chopped cilantro
2 Tblspoons finely chopped green onion or scallion
2 Cloves Garlic chopped fine (sub 1/2 teaspoon powder)
1 Lemon
1 Tblspoon Capers (optional) finely chopped
3 Tblspoon Olive Oil
Anchovy Paste (optional)
If made with all of the above it is a super-healthy and fantastic dressing for seafood or a fresh salad (omega3's and vitamins).
Put the chopped cilantro, green onion or scallion, garlic, capers, and about a 1 inch squiggly of anchovy paste (I know it's a weird additive for some but it's awsome stuff. Don't fret if you can't find it as you can definitely use this recipe without it) in a bowl. Use the lemon zest (this is JUST the yellow covering of the lemon-not the white underneath-and it can be obtained by THOROUGHLY washing the lemon and using the smallest diameter-holed cheese grater or zester you can find), and add this zest to mixture. Squeeze the remaining lemon juice from zested lemon into your mixture making sure to remove seeds. Again, if you dont have a zester don't worry-just use the juice of 1 lemon. WHisk briskly as you slowly add the 3 tblspoons of olive oil. Salt and pepper to taste Refrigerate the mixture and use it to top your seafood or as a sald dressing. It is a cool, refreshing, and very healthy sauce and I've toyed with it for a while now: adding finely chopped jalapenos, Tobasco, worcestershire ect and love the flavor. Enjoy, Ross
Last edited by marketdawg; 12-12-2009 at 07:32 PM.
“Towie Barclay of the Glen, Happy to the maids, But never to the men.”
Caesar Salad
French bread loaf
1/4 or 1/2 c Olive oil (depending on how big of a salad you are making)
Salt/pepper
2 T Mayonnaise
1 T Dijon mustard
4 Anchovies
garlic (5 cloves)
juice from half of a lemon
Romaine Lettuce
1 cup grated fresh Parmesan Cheese
Croutons:
Cut up pieces of French bread and coat with olive oil, salt and pepper, or butter, salt and pepper. Cook in oven on cookie sheet at 400 degrees for 10 minutes until toasted thoroughly - remove and cool.
Salad dressing:
In the food processor, add garlic and 1/2 teaspoon of salt, pepper, Anchovies, mayo, dijon, lemon juice, blend thorougly. Then with the food processor still going, slowly add olive oil to emulsify.
Cut up Romaine lettuce, and toss with croutons, Parmesan cheese and dressing, enough to cover lettuce - if you've made too much dressing, save for another time.
JOSE CUERVO CHRISTMAS COOKIES
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequila
Sample the Cuervo to check quality; then take a large bowl;
check the Cuervo again to be
sure it is of the highest quality...pour one level cup and
drink.
Turn on the electric mixer. Beat one cup of butter in a large
fluffy bowl. Add one peastoon
of sugar. Beat again. At this point, it's best to make sure
the Cuervo is still ok so try another
cup just in case. Turn off the mixerer thingy. Break 2 leggs
and add to the bowl and chuck
in the cup of dried fruit. Pick the frigging fruit off the
floor and mix on the turner. If the dried
fruit gets stuck in the beaters, just pry it loose with a
drewscriver. Sample the Cuervo to check
for tonsisticity.
Next, sift two cups of salt or something....who geeves a sheet.
Check the Jose Cuervo. Now
shift some lemon juice and strain your nuts. Add one table.
Add a spoon of sugar or something,
whatever you can find. Greash the oven. Turn the cookie tin
360 degrees and try not to fall
over. Don't forget to beat off the turners.
Finally, throw the bowl through the window, finish the Cose
Juervo and make sure to put the
stove in the wishdasher.
CHERRY MISTMAS!!!
Since it's getting colder...
Potato Stew with Chicken
1 onion diced
6 stalks of celery chopped
3 cloves of garlic minced
1-2 carrots diced
6-8 medium Yukon potatoes chunky
4-5 cups of chicken broth (one of those boxes of broth is the perfect amount)
1 cup water
1 cup milk
2 T flour
1-2 t salt
1-2 t pepper
2 T butter
2 T olive oil
1 rotisserie chicken chopped
1/4 t red pepper flakes
In a large dutch oven, heat olive oil and saute onion, garlic, carrots and celery until soft. Add flour, butter, salt and pepper and brown 1 minute. Add chicken broth and water and allow to thicken slightly then add in potatoes. Cover and cook until potatoes are tender. Add chicken, milk, pepper flakes, and more salt and pepper to taste. Simmer until hot!
Sardine Sandwich
I know this kinda sounds gross but even if you don't normally like sardines this recipe makes a darned good sandwich. Not the sandwich of today's generation that is just a couple crappy pieces of bread with must/mayo/tky ect ect. No no my friends! This is a Marketdawg special. Perfect for the duck blind/deer stand/boat or just for any lunch if you get the hankering. Ready?
2 cans sardines . These can be flavored any way you like but please try to drain or remove as much of the oil/mustard/hot sauce as possible as you really just want the sardines themselves. If you can find them plain in oil then these are the best to use.
3 Tablespoons Mayo
1 Teaspoon (or more to taste yellow mustard)
2-3 Tablespoons Sweet Pickle Relish (if you don't like this stuff just sub chopped dills)
Bread
2 Avocado (peeled and sliced or chopped)
3-4 Hard Boiled Eggs (peeled and sliced)
Thickly sliced tomatoes
Onion/sliced
Lettuce (Big leaves of crunchy romaine or iceburgh (just don't chop it-up. this is for a real sandwich!)
Salt/Pepper
Combine in a bowl the drained sardines/mayo/mustard and pickles. Kinda mash it with a fork til it's blended to your desired consistency. I like mine just blended but there are still some chunks.
Spread this on toasted bread. I like a thick sliced wheat bread or wheat roll but use any kind you like as long as it's hearty..maybe kaiser/poboy/baguette but toasting makes all the difference. Top with the rest of the toppings and salt/pepper to taste. The egg/avocado go back to a Greek-style sardine sandwich and the other toppings really round it out. Enjoy!
“Towie Barclay of the Glen, Happy to the maids, But never to the men.”
Made cinnamon and mascopone cheese ice cream last night. Haven't really tried it yet (it was for an office party today). If it's any good I can share the recipe.
Baked Potato Soup
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed (can also boil them as if doing mashed potatos)
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Tonys (optional)
- Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
- In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and half of onions. Bring to a boil, stirring frequently.
- Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
- Garnish with remaing green onions and serve.
Good Lord! How can this not be a fantastic recipe? Everything that goes in is awesome! It is really a nice chowder base as well...throw in some shrimp, oysters or clams at the end. Nice recipe for sure!
“Towie Barclay of the Glen, Happy to the maids, But never to the men.”
Clams sound really good.
I have added some blue crab claw meat before, never done it with clams.
I think my wife uses heavy cream when she makes something similar.
Or half and half. I made corn chowder when I got back Saturday evening and my recipe calls for half and half.
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