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How much do you drink a day? (Equivalent of 12 oz / 341 ml bottles)
3163 votes | 6 comments
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| Author: |
Bodensatz |
| Dated: |
2008.06.25 @ 20:36 |
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3779 times |
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 I've been doing home canning for about 13 or 14 years now, and have been making pea soup for 5 or 6 maybe. Typically, I cook the soup all day long in the slow cooker, then eat some and can the rest up. But I've often thought that it must be possible to just toss all of the raw ingredients into a mason jar, put the lid on, and can it up. The stuff should cook just fine while canning, especially since anything with meat in it like pea soup should be processed in a pressure canner at 15 psi.
So I finally got around to trying it - here's what I did.
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| Author: |
Bodensatz |
| Dated: |
2007.10.19 @ 12:10 |
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2049 times |
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| I spent most of last Sunday whipping up a batch of Pasta Sauce. Picked up the tomatoes around 10 am at the Parkdale Market, and spent the rest of the day on it til 9pm when the jars went into the pressure canner. It turned out extremely well! Even my very picky son said he likes it better than the store-bought stuff!
40 lbs roma tomatoes
1.5 cups finely chopped cilantro
2 cups chopped onion
2 cups chopped green pepper
680g sliced mushroom (9 cups)
3 tablespoons chopped garlic
2 tablespoons vegetable oil
1/3 cup firmly packed brown sugar
3 tablespoons dried oregeno
6 teaspoons salt (non-iodized)
3 teaspoons pepper
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| Author: |
Bodensatz |
| Dated: |
2007.10.07 @ 18:07 |
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2955 times |
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| I started the day today by stripping the rest of the bones from their meat, and then pressure-cooking the carcass for about 25 minutes. I hate wasting food and there is always a few really good feeds of soup or pie on a carcass! I find a pressure cooker better than a regular pot for boiling it down for this because it gets the main job done (getting the meat off and some flavour out of the bones) really quickly but without completely destroying cartilage, tendons and such-what which tend to make the broth cloudy. It's based on my basic "Meat Pie Theory"
Anywho, I had about ...
Turkey Parts
1.28 kg leftover turkey meat
after picking and boiling the carcass in the pressure canner, and
almost 2 litres of really awesome broth
that has a distinct carmelised honey flavour since it's a carcass of a bird that's been well brined!
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| Author: |
Bodensatz |
| Dated: |
2007.10.06 @ 09:59 |
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2018 times |
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| Something I've read a lot about but have never tried, is brining meat before cooking it. This apparently works well in the oven, on the smoker, or also in the deep fryer. You basically make up a solution of water, salt, sugar (or honey, molasses, whatever you like) and spices, and soak the meat in it for a time which depends on the weight of the meat - from 2 to 48 hours. The solution penetrates the meat and makes it much yummier. THat's about all I can say at this point since I've never tried it.
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| Author: |
Bodensatz |
| Dated: |
2007.06.16 @ 20:47 |
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7676 times |
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| I was doing a google search for a friend and came across a recipe on my own site that I'd long since forgotten about, from back when I was experimenting with making spent grain bread.
You can use the spent grains from either a mash or from an extract recipe to make wonderful bread!
I've been doing some experimentation recently after mashing, and have finally come up with a really good recipe for bread which uses some of the spent grains. Sorry this recipe isn't exacting, but anyone who's made bread to any extent should know how to turn this into something yummy.
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| Author: |
Bodensatz |
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2007.05.13 @ 11:41 |
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1926 times |
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| I made these yesterday for the annual Curry Fest, which is the potluck we hold every year at Big Strange Brew. The original recipe is below from Anna Thomas' The Vegetarian Epicure: Book Two. It was dirt-easy to make. Modifications I made were :
use 1 cup yoghurt instead of 1/3
a bit less cumin
twice as much sugar
half as much salt
about 1250 g potatoes
don't peel spuds, just wash well and cut out any bad spots
What a great recipe. This was a huge hit. It doesn't really have an beer in it, but curry in general goes great with beer especially hoppy beer.
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| Author: |
Bodensatz |
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2007.01.30 @ 16:24 |
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1711 times |
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| Well-known beer author Stephen Beaumont of World of Beer fame is coming to Ottawa on Feb 20th and I got the thumbs up from the wife to attend both events!
During the day he'll be at the Wellington Gastro Pub. It's 8 hours for 100 bucks, which I consider to be a bargain! 8 hours of Stephen Beaumont at 12 bucks an hour! Right on! The session is an "intro to beer" course which seems to be geared towards folks who work in the restaurant business, but as you can read in the description I believe it will be of interest to everyone and anyone interested in beer.
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| Author: |
os2hoppy |
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2005.05.23 @ 16:59 |
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2891 times |
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| I cannot find an actual citation to say that this is an official day or not, but I celebrate it frequently at my place !
FoodTv.ca, Canada's Food Network, has an episode of their License to Grill (Hosted by Rob Rainford called International Beer Day Celebration (see here for more details.)
It airs Friday May 27, 6:00 PM ET, Monday May 30, 2:30 PM ET, and Saturday June 4, 2:30 PM ET. Recipes that are included in the episode include:
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| Author: |
Bodensatz |
| Dated: |
2004.12.12 @ 13:28 |
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4437 times |
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Last Sunday after church I got a kooky idea into my head that if I made a sourdough starter with 2 parts ground flour made from grinding malted wheat in a coffee mill, and 1 part rolled oats similarly milled into flour, that it would be a great thing. You see, malt has a particular type of bacterium living on it which can easily be encouraged to thrive.
Well, my short term plans of making sourdough pancakes were ruined because while I used the flour to mix to the same consistency as pancake batter, it just didn't make a very good pancake. In trying to get the batter to make a better pancake I spent most of the day 'mashing' this sponge at various temperatures.
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| Author: |
Bodensatz |
| Dated: |
2003.12.26 @ 22:22 |
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2307 times |
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| My mom's meat pie has always been a family favorite with my dad, me and my brother. Unlike the tourtiere popular in Quebec, it's got big chunks of veggies along with the meat. I've taken her perennial favorite and updated it a bit, adding beer (of course) and getting rid of some of the packaged soup mixes and replacing them with fresh herbs.
Just about any type of beer works, but lower-hopped ones are best. Darker coloured (but still lightly hopped) beer goes better if using any type of ground meat other than poultry. In our family meat pie is always served with mustard pickles on the side.
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