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Posted in Other Stuff on January 10, 2016
32 oz cream (one quart)
12 oz lump blue crab meat (canned is fine, do not drain)
8 tablespoons unsalted butter (one stick)
4 tablespoons all-purpose flour
2 tablespoons Sherry wine (substitute your favorite non-oaked white wine)
3 teaspoons Old Bay
1/2 small yellow onion, apx 1/2 cup, chopped fine
1/2 cup unsalted chicken stock
Black pepper (freshly ground)
To prepare (apx. 30 minutes, serves 4):
- Over medium heat, melt butter in 4 qt pot. Add onions, Old Bay, juice of one lemon, and Sherry. Sweat onions, apx 5 mins.
- Add flour, one tablespoon at a time, stirring constantly. Do not add next tablespoon until previous tablespoon is well incorporated. Cook 2 or 3 minutes once all flour is added, stirring constantly.
- Turn down heat and slowly stir in cream, apx 4 oz at a time, or in a slow drizzle. Stir continually to avoid scorching the cream.
- Stir in chicken stock.
- Season to taste with salt, pepper, and additional Old Bay.
- Fold in lump crab meat and liquid from the can. Cook 10 – 15 mins. Do not boil. Stir regularly and gently to avoid scorching… But not too much that you break up the lump crab.
- Serve with your favorite bread on the side.
Posted in Other Stuff on March 29, 2014
I’m not going to deny it… I love a good drive. Sometimes the drive is the goal, and sometimes, it just so happens that our route to somewhere takes us somewhere amazing. Beautiful scenery, beautiful location… sometimes the company, or the music, or the way the tree limbs hang over the road are what makes for a good drive. Whatever the reasons, a good drive can be ethereal and transcendent… almost an out-of-body experience (though, make sure the “body” behind the wheel doesn’t get so caught up in the experience that they put safety in jeopardy).
So, I’m going to start a post (or many posts?) to share some of the best drives I’ve been on. The links will take you to a Google Map overview I’ve tried to tie in some good pubs and breweries where I could, but this is all about the journey.
1. Monterey, CA to Big Sur, CA on The 1
- My sister and her family lived in Monterey for a while, so when I was out visiting and she suggested we spend an afternoon driving down The 1 (California Coastal Highway), I jumped at the chance. It’s the most beautiful drive I’ve even been on. Thankfully, she did all the driving because I was too busy staring at the coast go by. On the way south, we stopped at Point Lobos State Park, as well. Very beautiful. We took a quick hike along the north shore of the point, then saw some otters and sea lions out amongst the rocks on the south shore. We continued the drive and pulled over on lots of pull-offs, especially the ones at the ends of Bixby Bridge. Very beautiful. We kept heading south until the road kind of cuts inland and starts following the Big Sur River (which is really just a big stream). It’s absolutely stunning, It smells like pine and cedar and fresh water. Redwoods and pines jutting up out of the gorge carved by the river. Stop at Big Sur Inn and have a bit and grab a beer in an adirondack chair set in the river. Amazing. Big Sur Bakery is great, as well, good sandwiches. Drive down to Pfeffier Beach to see some rock arches carved out by ocean waves.
2. Up-and-Down Squaw Mountain, near Denver, CO
- Drive west out of Denver on I-70 to Tommyknocker Brewery & Pub in Idaho Springs, CO. They have (or “had”… if it’s not on tap) a great black IPA. Grab lunch or just a couple beers and head out of town going south on Rt. 103. You basically follow Squaw Pass Road up and over Squaw Mountain… it’s a 11,000ft+ mountain in Arapaho National Forest on the eastern front range of the Rockies. There’s beautiful views from up there, so any chance you have to pull over and snap a few pics, don’t pass it up… you’ll get a few good views down to Denver once you get past Squaw Pass and begin the descent down the eastern side of the mountain. We did the drive in early Spring, so the road up to Mt. Evans (the highest paved road in the US, supposedly) was still closed for the winter, but from what I’ve read, it’s supposed to be an amazing trip up to the summit, as well. Also, you can hike to a fire lookout at the summit of Squaw Mountain, but, again, there was still a ton of snow up there so we didn’t make any side adventures… so Google that if it’s something you’re interested in.
3. I-40 over the TN/NC border
- This route my wife and me by surprise on a trip from St. Louis to the Outer Banks, NC. I Knew it would be pretty, but I had no idea it would be this awesome. Slaloming through the Smokey Mountain, following the Pigeon River… amazing… lots of rapids. It’s tight driving, as there are lots of trucks and the road seems pretty narrow. But, if you time it with sun-up, you could probably get ahead of most other vehicles and be treated to a magnificent view. You can stop at exit 451 on the Tennessee side and see (and take a couple steps) where the Appalachian Trail crosses under I-40, then over the Pigeon River. Finish up in Asheville, NC… the craft beer mecca of the east. Thirsty Monk was my favorite… they have a huge tap list and bottle selection, you won’t be disappointed.
4. Hatteras National Seashore to Cape Hatteras Lighthouse
- This is a wonderful drive at sea-level between dune berms and dune grass… my wife and I experienced the drive on our honeymoon a few years ago. It can get *crazy* busy during tourist season, so if you want a peaceful drive, go during the late-fall or early spring. I highly recommend stopping at Coquina Beach… there’s a relocated shipwreck up in the dunes there. The Laura Barnes ran aground in fog in 1921 and the wreck was relocated to the public beach. The wooden hull of the ship is up in the dunes to the right of where the boardwalk from the parking lot meets the beach. It may not be visible (or only partially visible), though, depending on how the dunes shifted. If you have a wife, she’ll probably recognize the names of the towns you’re driving through from all those Nicholas Sparks books. But, the drive is awesome, and you can end up at one of the coolest lighthouses you’ll ever see.
Posted in Other Stuff on May 23, 2013
Apparently, ham barbecue sandwiches are a Pittsburgh thing… I was describing them to my buddy, who is from St. Louis, and he had a blank stare on his face. So, I thought I’d share the recipe for one of my favorite (and probably the most easy to prepare) meals in existence… courtesy of my childhood in Pittsburgh.
1 lb chopped ham from the deli at the supermarket, shaved into as thin of a slice as possible. You’ll probably have to ask for “chopped ham” by name at the counter. asked for chipped or shaved slices (basically paper thin slices). If there’s no chopped ham, just get regular ham, sliced as thin as possible.
1/2 to 1 cup Heinz ketchup. If you use some other ketchup that is not Heinz, then you are a terrible person.
1/2 to 1 cup of your favorite bbq sauce… we like Sweet Baby Ray’s.
Four or five turns of the black pepper mill.
1 bottle of Coke, Dr. Pepper, or Dr. Pepper Cherry, your choice. But I like Dr. Pepper Cherry.
Combine the ham, ketchup, and bbq sauce in a medium sauce pan. Add four or five grinds of black pepper. Stir until ingredients are combined and add a few splashes of the soda (probably 1/2 cup total) to loosen up and thin the sauce so all the ham slices break apart from each other. Cover the pot and heat on medium until boiling, stirring occasionally, then turn down to low and let simmer for about 1/2 hour, keeping the pot covered and stirring every once in a while… or there’ll be little red splatters around the kitchen.
To serve, slop some up on some hamburger buns, and you’re good to go. I like mine with a slice of yellow american cheese.
Once you get the recipe down, feel free to personalize. I’ve heard of adding chopped onion and a few squirts of yellow mustard. I came up with the soda addition. Others adds a squirt of honey or brown sugar to really sweeten them up… it’s really up to you, but these are a Pittsburgh classic!
Posted in Other Stuff on February 7, 2013
Last Fall, my buddies and I went on a camping trip to a coworkers farm in southeast Missouri. It was wonderful… a nice, crisp Fall night in late October. Leaves changing, coolness in the air, deer running and grunting around the camp site at 4AM. We prepped our site, pitched our tents, and set up our fire before dark so we wouldn’t have to fumble around the site once the sun went down. Despite waking up shivering at 2AM when my “10°-rated sleeping bag” suddenly wasn’t so warm when the temperature dropped into the lower 40’s, it was great weekend. I can’t wait to get out in the open again… maybe I’ll take the wife to a State Park this upcoming spring or Fall. Maybe not.
Even though we were out on the farm, by no means were we roughing it. We loaded up a Toyota Tundra with everything we would need… including pillows, garbage bags, a cooler with all our food and drinks, and bricks to build a firepit. That’s actually how I like to camp… car camping… get out into the controlled-wilderness with all/most of the things you’ll need to be relatively comfortable and well fed within arms reach. By no means am I planning on hiking the Appalachian Trail and living off the land like that idiot character in “Into the Wild”. But, just because I have a proclivity towards making my life as easy as possible, that doesn’t mean I don’t understand that if something really terrible were to happen, that I shouldn’t be prepared to be able to start my own fire, filter my own water, build a shelter, and generally “survive” on my own (my wife can come, too) until order can be restored or I am evacu-lifted on a helicopter or something like that (even the people stranded during Hurricane Katrina were *eventually* rescued, right?)
By no means am I some sort of ” doomsday prepper”, but I understand the value in being self-sufficient and prepared for any emergency… kind of having the knowledge and a few of the supplies to “tip” the odds of making it in my favor until reinforcements arrive. I don’t have a basement full of MREs and ammunition cans, but I do have a survival knife and a manual fire striker, a kit of emergency fishing equipment, some water, and a first aid kit at the ready, should anything happen where the conveniences of modern living are suddenly unavailable and my wife and I are left to survive on our own. Missouri experiences 45 tornadoes per year, on average, so there is a real possibility that we could be subject to power outages and storm damage. We live in the New Madrid Seismic Zone, making the possibility of a large earthquake occurring very real… which subconsciously scares me (I was in DC when the 5.8 magnitude quake struck… not very fun, and a real wake up call to get ready for an emergency). St. Louis has experienced lengthy black outs… imagine the power is out for a week, not a few days, in the middle of a 100° heat wave… think things wouldn’t get very dangerous very quickly?
So, realizing the need to be prepared, should the power go out, I’d still like to have a way to cook food and sterilize water. I’d still like to keep warm should the power go out in the middle of winter or after a tornadic cold front blows through during storm season. The answer to theses needs, obviously, is fire. Plus, a fire has an inherent comfort factor (one of the reason everyone is putting firepits in their backyards)… and if you ever find yourself roughing it in the wild (even if you’re car camping) it “keeps the Boogey Man away”, as Les Stroud always says on his Survivorman show on Discovery Channel. Like I said, I believe in tipping the balance without having to go to extremes. So to tip the balance in my favor when it comes to the essential need of making fire, I made some tinder capsules… waterproof caches of fire tinder that my fire striker can easily light… which can help you get your fire going lickety-split. Btw, I absolutely realize I’m more likely to use these things to get a camp fire going during a trip to a State Park than I am to ever have to break one open to start a fire in a survival situation… but still…
Here’s how I did it…
1. Gather your supplies… you’ll need:
- A plastic drinking straw
- Needle nose pliers
- A tea light candle
- A pencil
- A couple of wash cycles worth of dryer lint
- If you don’t have dryer lint on hand (and why wouldn’t you?), you could substitute some fluffed-up cotton ball or cotton pads, or the guts from a tampon.
2. Cut the drinking straw into 2 or 3 inch sections.Light the tea light so it can get burning for a minute or two. Use the pliers to clamp down on one of the ends of the straw section, while still leaving a millimeters worth of straw sticking out past the pliers.
3. Keep holding the straw section with the pliers, and pack it full of dryer lint. Use the pencil as a ram rod to compress and pack the lint in there.
4. Once it’s three-quarters filled with compressed lint, melt the end sticking out past the pliers by holding the plastic close to the flame (but not in the flame… we’re melting, not burning).
5. Once the plastic is melted, use the pliers to “clamp” down on the end of the straw… it should seal it, like this:
6. Repeat on the other end of the straw. It should now be sealed on both ends… and voila… fire tinder capsule!
7. Repeat until all the straw sections are turned into fire tinder capsules
8. Add the capsules to where they’ll be handy. I put all of mine into my Altoids Survival Tin, which I keep in a pocket on the sheath of my survival knife. Also included in my tin are: a small Leatherman multitool, a small bobbin of braided fishing line, a wire chain saw, a bobbin of snare wire, a small LED flashlight. It’s not complete, yet, but it’s better than not having anything.
To use the capsule, simply crack or cut it open, take out the tinder, fluff it up, and use at the core of your tinder bundle to grab your sparks or embers… like this:
Posted in Uncategorized on January 15, 2013
The homebrewing forum I’m a member on, Mrbeerfans.com, seems to get an influx of new members after Christmas. It seems that, like me, lots of guys are unwrapping brand new Mr. Beer kits on Christmas morning, then searching the web for help making their first few batches. On the forum, we do a good job trying to help and guide the new brewers through their first few batches of Mr. Beer homebrew, but it seems like the bulk of the new members lose interest and don’t fully immerse themselves in the great hobby of homebrewing once the ingredients kits run out. Opening a can of pre-hopped extract and adding it to hot water is super easy… maybe a little too easy… and while we try to guide the new brewer to make their own recipes once their ingredient kits run out, most “I’m out of Mr. Beer cans, help me!” threads devolve into “well I don’t know what kind of beer I like, so how do I know what to make?” and inevitably their interest fades into the homebrew sunset.
The root of the problem is more than likely the fact that most of our beer journeys start in college with Bud or Miller Lite and don’t make any strides to any beers beyond those light American lagers we’ve all come to love and trust to be drinkable. Nonetheless, there are literally hundreds of beer styles in the world. And to just stick with Miller Lite because that’s what you’re comfortable with is a disservice to your taste buds… it’s like when you were five and said to your Mom , “hey, I like bologna sandwiches, so that’s all I want for dinner” That’s fine when you’re five and your Mom is looking to avoid a temperamental confrontation at dinner time, but as we grow, we expand beyond the world of bologna sandwiches. You taste different foods and expanded your tastes. Some foods you’ve tried and haven’t liked… some you’ve tried and loved… some seem a bit to exotic to tempt you to taste in the first place. And that’s perfectly fine. That’s how we grow and realize we like more than bologna sandwiches. The same is true for beer. You come to like something because it’s all you know, how do you know what you actually like? Regardless if you’re new to homebrewing, bellying up to the bar at brew pub, or window shopping at the six pack shop. The world won’t end if you try something different… what, are you afraid you’ll actually like it?
It’s important to understand that tasting beer is a process. We’re stepping beyond the realm of thinking of beer in terms of “hey, look how many of these brewskies I can pound, bro!” and actually tasting beer to for the sake of tasting of beer. We’re heading to the world where the word “light” actually describes the color of the beer, not the fact that it has fewer calories. Beer tasting is slow. It’s relaxing. It involves all of the senses… making it sort of sensual, in it’s own way. It’s social. It’s descriptive. It makes you think. It’s wonderful. So let’s get the process started…
Oh yeah, if you’re doing a sampler flight (which is a FANTASTIC way to taste different styles of beer), arrange the beers from lightest and least-hoppy to darkest and most-hoppy. If you’re at a brew pub, typically the beer menu will have a description of the beer you’re drinking… or there will be a little description of the bottle somewhere to help guide you in ordering (I typically order from lowest IBU to highest IBU… more on that later). Hops impart their bitterness in beer through hop oil, which can coat your tongue and make you taste nothing but hops. The hoppier the beer, the more hop oil, which can wreck your tasting palate. When in doubt, order the beers from “yellowest” to “darkest” when you taste.
Ok, now on to the beer!
Step 1: Appearance
The first part of the process is easy… it is literally nothing more than looking at the beer in the glass. If you’re enjoying a craft beer, some brewer somewhere has put in a lot of effort to make that beer what it is. So take a second to marvel at the goodness in front of you. Pick up the glass and ask yourself, what is the color of the beer? Is it a straw yellow? A coppery amber red? A maroonish-brown? Black? Beer color is measured in degrees of SRM… the darker color the beer, the more SRM the beer has.
Next, look at the clarity. Can you see right through it? If it’s a lighter beer, you could probably read through it if it’s clear. If it’s a stout, it can still be clear, but it’ll be so dark that you’ll only see shapes or light through the beer. Or, is it cloudy> A lot of styles, espeiclaly wheat beers, are supposed to be cloudy. Now, look at the head of the beer. Is it white? Tan? Beige? (Typically darker beers will have more tan heads) Is it pillowy? Are the bubbles large and “granular”? Or are they fine bubbles? Be descriptive and take a look.
Step 2: Swirl and sniff
Pick up the glass (or you should have it in your hands after visual inspection), and swirl the beer. You’re not spinning so hard that you’re sloshing beer everywhere, but get the beer swirled and agitated… this allows the aroma in the liquid to be lifted out by the carbonation. Now, get your nose in the glass and sniff. As you get more experienced, you’ll be able to pick up a lot of aromas and become increasingly descriptive with what you’re smelling, but for now enjoy the aroma. Is the aroma like a pine tree? A lot of hops are described as being “piney”, so you can sometimes pick that up. Some hops are citrusy, so you might pick up a hint of grapefruit peel. Maybe you’re smelling something that is sweet, like caramel. Are you smelling bread? Some dark beers will have a sort of rasty note to the smell… or a chocolate note. Get your nose in there and smell. The longer and slower you sniff, the more you’ll be able to pick out. A huge percentage of our “tasting” experience comes from what we smell, so taker a good whiff!
Step 3: Taste
Ok, now it’s time to take a sip… but resist the urge to swallow immediately. Let the beer linger on your tongue and engage all parts of your palate. And, as you swallow, note the taste difference as the beer actually goes down your throat. A lot of the flavor notes you’ll pick up were also what you smelled in the aroma, but think about how what tastes you’re picking up. Again… maybe it’s piney, or citrusy… bready… like wheat bread or crackers or a biscuit. You’re tasting the grains used to make the beer. Yes, that is actual grains, not rice or corn like the mega-brews. Herbal and earthy, maybe as well. Is it bitter? One of the main ingredients in beer is hops, which provide bitterness. Hop bitterness is measured in terms of IBU (International Bitterness Units). Some beer styles are more bitter than others by design, so they’ll have a higher IBU number than beers with less hops. So, if you don’t like hoppy beers, shoot for a beer (or a style of beers) that has a low IBU number.
Take another sip and note the way the beer actually feels in your mouth. Is it thin feeling? Creamy? Thick and syrupy? Also, pause for a moment and experience the aftertaste. Is it resiny? Are you picking up a raw alcohol aftertaste? Most high ABV beers have a slightly “boozy” taste.
Step 4: The experience
Repeat the process until the beer is gone while looking for new smells and tastes with each sip. Start over and repeat the process for each beer in your sampler flight, or for each beer you’re going to try.
Remember that beer is social, so talk about what you’re tasting with the people at your table. Talk it out with your friends. If their tasting the same beer you are, maybe their picking up a smell or taste that you’re not. And that’s ok… that’s what makes it fun. People have beer tasting parties because it’s supposed to be social and relaxing and something your enjoy. Out on a first date and want to avoid awkward silence? Go to a brew pub for dinner, taste beers, and talk about what your experiencing. Or, just have an inner monologue and enjoy the solitude of getting lost in a good beer.
You don’t have to be intimidated. You can get as in-depth as you want… some people are so geeky about tasting, they bring a little notebook with them so they can jot down a note on the smells and tastes. But, that’s an extreme case. Most importantly, you should just try different beers. Taste the beers… not just drink a beer. Figure out what you like in a beer. Have fun. Slow down and smell the roses… err, taste the beer.
Posted in Uncategorized on December 20, 2012
When I lived in Pittsburgh and went to family functions for the holidays, or a birthday dinner, and especially during a get-together during a Steelers game, it seemed like among the plethora of Black and Gold, cheese and crackers, ham BBQ, and stuffed potato skins, was a big pan of bubbling buffalo chicken dip. If you’ve never had it, it is literally one of the most awesome football game foods in existence. Loads of cheese, ranch dressing, shredded chicken, and buffalo wing sauce all mixed together and baked until it’s golden brown, bubbly, and delicious. Dip some Frito’s, toasted bread, or tortilla chips… and let the memories of your Aunt screaming at the TV after the Steelers made a bad play come flooding back into your mind…
Here’s my twist on the classic:
1 8-oz package of cream cheese, softened.
1/2 cup of your favorite ranch dressing (or sub blue cheese dressing)
1/2 cup of Frank’s Red Hot original or buffalo wing sauce
1/2 teaspoon celery seed
1/2 teaspoon crushed black pepper
1 2-cup package of shredded cheddar cheese, divided into 1.5 cup and 1/2 cup portions.
2 cans (12.5-oz each) of chicken, drained and shredded.
1. Preheat oven to 400°F.
2. Combine softened cream cheese, ranch dressing, mayonnaise, Franks’ Red Hot sauce, celery seed, black pepper, and 1.5 cups of shredded cheddar cheese in a bowl and mix well. Fold in drained, shredded chicken.
3. Evenly spread ingredients into a 8 x 8 glass or ceramic pan (or a glass pie pan).
4. Sprinkle the 1/2 cup of remaining shredded cheddar cheese on top.
5. Bake 20-30 minutes until bubbly and the cheese on top is melted and golden brown.
6. Allow to slightly cool, and serve with plenty of whatever to dip… like your face.
7. Take two Tums before bed to cool the hot pipes.
Posted in Other Stuff on September 21, 2012
The grocery store had chicken wings on sale, so the wife and I picked up a package. When it came time to cook them, I thought of the typical options… fry, grill, bake. I didn’t feel like stinking up the house with the smell of hot oil, nor did I feel like dragging the grill out (even though it was a nice evening), so bake it was. Though the wife and I still wanted the crispiness of fried wings… thankfully, I remembered a recipe someone shared on the homebrewing forum I’m a member of… crispy baked chicken wings. Pretty simple… and here’s how it works…
1. Thaw the chicken wings, if frozen. Once thawed, you can marinate the wings in your choice of liquids… buttermilk, hot sauce, whatever. Separate the wings into drumette and flat sections.
2. Preheat oven to 400 deg F.
3. Put a quarter cup of flour in a gallon zip lock baggie… season the flour with a little seasoned slat and black pepper. Put the wings in the bag of seasoned flour and shake to coat the wings.
4. Arrange the wings on a cookie rack on an aluminum foil-lined cookie sheet. Leave a little space between the wing pieces so the heat can circulate. Spray the wings with cooking spray until the flour coating is moistened. No need to overspray.
5. Bake wings 25-30 minutes. Flip. Bake for another 25-30 minutes.
6. While the wings are in the oven, make up a sauce. You can toss the wings with whatever you want… you can use hot sauce if you want, as well. Dry ranch dressing season might be good, too. I made a sauce of 2 parts Sweet Baby Ray’s Honey BBQ sauce, 1 part Frank’s Red Hot sauce, and a couple splashes of Cherry Dr. Pepper. It was great.
7. When the wings are done and still hot, toss them in your sauce. Serve with blue cheese or ranch for dipping.