A Visual Experiment

Dark Side of the Mojito

2009-07-28T20:07:00.005-05:00

"Reality is an illusion that occurs due to lack of alcohol."
-Hemingway

If you are an avid reader of this blog you will notice that limes make an appearance over and over again. This is no accident, I'm afraid. In fact, I've often entertained the notion of moving somewhere closer to the limes, Costa Rica maybe. But this particular drink is more about fresh mint. A good friend brought me some, and I couldn't help but to think that a mojito was in order.

I'll cut to the chase:

6 Fresh mint leaves
1-2 tsp. Superfine Sugar
3 oz. Aged Rum - I prefer Flor de Caña from Nicaragua
1 Mexican Lime
Handful Crushed Ice

Place 6 mint leaves in the bottom of a Collin's glass (or other tall narrow glass). Add sugar and gently muddle. Add the juice of one lime and the rum. Stir to dissolve the sugar. Add the crushed ice and stir. Top with additional rum. Garnish with sprig of mint.

Notes: I don't garnish with lime wheels, which is traditional - besides their kitschy presence, have you ever tried to squeeze juice from them? You can (and should) reuse the mint to make another drink. Don't waste it! Also, the traditional drink is made with light rum, but I prefer the aged variety as it brings a more interesting flavor. I also use very little sweetener in my drink; you may find it necessary to add more sugar. And finally, it is common to top this drink with club soda, but I prefer to finish it with more rum; which I'm sure Hemingway, a connoisseur of the drink, would very much approve.

Cheers!

It's a Daiquiri. Seriously.

2009-07-22T20:57:00.002-05:00

Many of you may be unfamiliar with the daiquiri in it rawest form. You probably noticed first of all that it's not red. And it's not frozen. And there's so little of it!

For what it lacks in size, however, it more than makes up for in quality. Like the finest hors d'oeuvres, well made cocktails pack a ton of flavor in a small package, often relying on complexities that mystify and intrigue the palate. Cocktails should pack a strong punch without being overwhelmingly alcoholic. Only proper spirits can achieve this beautiful balance without requiring absurd amounts of sugar to hide the harsh flavors. Cocktails should be kept simple; my favorite recipes include no more than four ingredients. Lastly, Americans have a tendency to reach for the grandiose 22 oz. cocktail glasses which is complete overkill. It's a far better approach to keep your cocktails small, and simply make more of them. A 5 oz. cocktail glass is perfect. And it should always be chilled. This will ensure that your cocktail served straight up will stay nice and cold while you imbibe.

The daiquiri is a Cuban drink born of rum, lime juice, and simple syrup. This one is made with Flor de Caña rum from Nicaragua that's been aged for four years. I like a well rested rum for my daiquiris rather than spiced rum. I've fallen for the Flor de Caña recently due to its buttery coconut flavor and low price point. Seriously, it's only $13.00! - about the same price as Crapton Morgan. For a few bucks more you can get the five year old rum, but it's better suited for sipping straight. Stick with the four year old stuff.

I make mine in the same proportions as Lillian Hellman (though I certainly don't consume them in the same proportion):

2 oz. Aged Rum (light rum can be used, but will offer a less complex flavor)
1 oz. Freshly squeezed lime juice
.5 oz. Simple syrup

Pour ingredients over ice in a cocktail shaker. Shake well and strain into a chilled cocktail glass. Garnish with a twist of lime. Enjoy.

Grilled Pizza!

2009-07-14T18:47:00.002-05:00

Saturday was a great day for grilling, but Becka and I couldn't decide what we were hungry for - we both wanted something vegetarian. I had procured some arugula, spring onions, and squash at the farmers market earlier that day, and we finally decided to grill a pizza; and it was amazing! We gathered a ton of fresh produce and piled it on: Arugula and Basil Pesto, Fresh Tomatoes, Sun Dried Tomatoes, Spring Onions, Cremini Mushrooms, Grilled Yellow Squash, Arugula Leaves, Fresh Red Chilies, Garlic, Mozzarella, and Parmigiano Reggiano Stravecchio.

First, you'll need to make a crust. I use the Italian Bread recipe adapted from Wayne Gisslen's Professional Baking, but you can use any recipe you want.

Pizza Dough (yields about 6, 8" pizzas)

1 lb. Water (warm)
.25 oz. Instant Yeast
1 lb. 12 oz. Bread Flour
.5 oz. Salt
.13 oz. Honey (or malt syrup)
.63 oz. Olive Oil
.25 oz. Sugar

Use the straight dough mixing method (everything goes into the bowl at once). Mix on second speed for 8-10 minutes until the gluten is properly developed. You'll know it's correct when you can take a small piece of dough and stretch it so thin that you can see through it before it rips. Ferment for 1.5 hours at 80ºF, or 2 hours at 75ºF. Punch down, and remove from the bowl. Divide into six portions, and roll out into rounds.

Next, prepare your grill so that all the coals are on one side, leaving the opposite side empty. Immediately after rolling out, grill the rounds over high heat (the side the coals are on) for about 1-2 minutes on each side. At this point, you have to work quickly to maximize the life of your coals. You may want to add more coals at this point.

After the pizzas are assembled, place as many as will fit back on the grill. This time you will want to put them on the indirect side (the side without the coals). Cook with the lid closed for 5-10 minutes or until done. You will probably want to use a pizza peel or a large spatula for this. For a crisper crust, slide the pizzas over direct heat until they are nicely browned.

Notes: It's important not to ferment this bread twice, which I did by accident. I didn't have the grill lit in time, and my dough rose a second time in the bowl which meant that it didn't have enough juice to rise correctly on the grill. The result: slightly dense dough. It was still delicious, however! If you need to buy some time, you can refrigerate the dough to retard it. Also, prep and organize all your toppings first, so that assembly is as fast as possible.

Also, instant yeast can be found at Gordon Food Service, and is very inexpensive. You don't need to bloom it in water like active dry yeast - just add it in with the dry ingredients. You can, however, bloom it in warm water to speed things up; and since it's alive, store it tightly sealed in the refrigerator.

Enjoy!

Gaggia Running Out of Steam?

2009-07-06T09:56:00.002-05:00

Imagine my surprise when I discovered how easy it is to disassemble my Gaggia Espresso Machine. An appliance that is actually meant to be opened up and repaired; no prying through fragile little plastic tabs, marring the surface with a screwdriver, and completely voiding the warranty. Plus, replacement parts are widely available all over the internet.

A few months ago, the Gaggia began loosing steam pressure and started to leak steam around the grouphead. A few attempts at descaling helped, but didn't completely solve the issue. Generally, it would start to steam a pitcher of milk, and fade away about half way through, and I would have to stop and wait for the steam pressure to build again. It might take four or five of these cycles to get the milk temperature to 150ºF. Finally, I'd had enough.

Like my other post about fixing my KitchenAid Mixer, I'm not going to provide a step by step walkthrough. I will, however, post some pictures that might help somebody as they attempt disassembly. These pictures actually came in very handy for me when I forgot the correct way to reassemble the boiler. I plan to disassemble about once a year as a maintenance routine.

Gaggia Coffee Deluxe

Pouring a lovely shot after being fixed!

First, remove the shower screen. It can be cleaned with a mildly acidic solution.

Remove the water spreader and give it a thorough cleaning. Notice the mineral scale on the hex head screws.

The grouphead with the screen and spreader removed. Clean it with a soft bristled brush. Remove the hex nut and pull out the spring valve with the little rubber ball on it. Clean this well, as it keeps steam and water from leaking from the grouphead. I have also removed the steam wand and the four screws that hold the boiler in place. You might consider replacing the rubber seal that surrounds the grouphead and makes contact with the portafilter.

This is a view from the inside. The bright orange part is the pump which probably doesn't need to be removed and cleaned. The weak of heart should turn back now!

Pay attention to all the electrical connections and label them with a marker or tape. This is very important! If the contacts get mixed up upon reassembly, you could fry your machine.

This is the boiler. Open up the steam valve and make sure there are no blockages. Ditto for the steam tube. Also note how the boiler is disassembled - maybe apply a witness mark. Notice the beer. You weren't thinking of attempting this project without a beer, were you?

The inside of the boiler and nearly complete disassembly. Clean any mineral scale from inside the boiler and soak other parts in an acidic solution. Be careful not to get the electrical connectors wet. Notice the different beer as an indication of time lapse.

Tuna Tar Tar in Cucumber Cups

2009-06-29T22:35:00.006-05:00

Sometimes when I'm craving sushi, but I'm too lazy to prep everything, I go Tar Tar. It couldn't be simpler:

Score 2-3 cucumbers (as straight as you can find) with a channel knife, and slice crosswise into 3/4 in. sections. With a Parisienne scoop, hollow out the seedy part in the middle being careful not to scoop all the way through the bottom - we're going for cups here, after all.

If your tuna is frozen, give it a medium dice right before it thaws completely (8 oz. of tuna will yield about 15 portions). Add to this about 2 tsp of grated fresh ginger, 2 tsp of toasted sesame seeds, a dash of quality dark soy sauce, a few drops of dark sesame oil, and a splash of rice wine vinegar or a squeeze of lemon juice. Toss to coat, and let sit for a few minutes until the tuna thaws completely.

Make a bit of Sriracha Mayo by adding just enough of the Sriracha hot sauce to some mayonnaise until it's light orange in color (or spicier if you prefer). Finish with a squeeze of lime or lemon juice, and transfer to a squeeze bottle if you have one handy. Squeeze a small dab into each cucumber cup, then gently fill each cup with a heaping portion of tuna. Garnish with toasted sesame seeds. Enjoy!

Steak and Shady

2009-04-15T17:55:00.003-05:00

I apologize in advance for publishing a picture-less entry post, but I'm frustrated with, and very concerned, for my beloved Steak and Shake. If it weren't for some pretty powerful nostalgia, I probably wouldn't give a damn about the place, but I grew up sipping shakes and slamming burgers while listening to the oldies station play at this pseudo 50's style diner. Later in life, I would sip the same shakes, nosh the same burgers, and listen to the same oldies, but at three in the morning (occasionally consuming whole hot peppers right out of the bottle). So, to see it go downhill greatly saddens me.

Apparently the economy hasn't been kind to S&S, because instead of just selling overpriced hamburgers, they are now straight swindling people out of their money. I first noticed this when they launched their "4 meals for under 4 dollars" campaign. I ordered a "meal" and asked if I could substitute a shake for the soda that comes with the meal (expecting a surcharge, of course). I was informed that "drinks do not come with the meal, just the sandwich and fries." I ordered water instead. At the time, this struck me as odd, but I didn't give it much thought, except that every other fast food joint includes a drink in their meals. Is S&S in such dire straights that they can't afford to throw in a drink which costs less than ten cents? While technically, this isn't swindling, it's misleading at best.

The second incident took place about a month ago, and I very nearly blogged about it, but I thought it would be petty to blog about 27¢. I went to S&S one afternoon to take advantage of their new "happy hour" deal (another sign) which is half price shakes on weekdays from 2-4pm. I ordered my favorite fruit and yogurt raspberry shake, and was informed that they no longer carry yogurt shakes. Disappointed, I ordered a cookie dough shake, which was $3.49 on the menu. As I waited in the drive-thru I began to calculate the final price and tax, which should have been roughly $1.92. Instead, my bill was $2.19. When I questioned the drive-thru attendant about the price, he insisted that the shake was $3.99 on the menu. I began to doubt myself and paid the higher price, but circled the building to double check the menu. Sure enough, I had been correct, but I was too frustrated and hungry to go fight for my 27¢. This is the shadiest I've ever seen S&S. I was cheated, but still didn't learn my lesson.

Today, I was SO hungry after getting off work, that I decided to stop by for a quick single. Again, I went through the drive through, and before I could order I was informed that "Fries now come with all of our sandwiches if you want them." The price of a single steakburger is $2.29. I ordered it with everything on it, along with the complementary fries. The order rang up to $2.79, which is $3.07 after tax - a 50¢ upcharge. I immediately questioned the price increase, and was informed that "Oh, the fries are just a little bit more. Do you still want them?" I told the attendant that I did not want the fries (I should left, but I was REALLY hungry), and that I felt the whole deal was very dishonest. It could have been that she misread her cue card, but I'm pretty sure it's a subtle scam. Either way, I left with my $2.29 single steakburger, disgusted.

Which brings me to S&S's rapid decline in quality. First, it was the elimination of the fruit and yogurt shakes. Admittedly, they were probably very costly to make - they did have real fruit, albeit frozen, but were still delicious (and maybe a bit less bad for you than a regular milkshake). And the new cookie dough shakes - they're powder. The cookie "dough" is powder. It was the most disgusting imitation cookie product I've ever have the misfortune to put in my mouth, and there was no longer a cherry on top (no big loss there). Furthermore, the ice cream had a very thin mouthfeel, like it was made entirely of skim milk. It didn't even hold a candle to the hand-dipped milkshakes of the past.

The burger I choked down today was, hands down, the worst sandwich I've ever eaten at S&S. It was smashed flat - about an inch tall, had no lettuce, and no tomato, despite the fact that I ordered it with everything. The onions were of the McDonald's-ish minced variety instead of slices, and neon green Chicago style relish now resides where the famed pair of long-cut sandwich pickles used to sit. A very disappointing sandwich indeed.

I guess it's hard to compete with the dollar menu. People just can't afford S&S anymore. Hell, I couldn't afford it when the economy wasn't in the tank. If S&S survives, they have some serious restructuring to do. Hopefully, they can return to their former glory, but they won't do it by swindling people. Eventually, people are going to take notice, and people like me hold grudges.

Note: S&S is a franchise, so this may not be the case in all locations. These incidents all occurred at the S&S on Big Hollow Rd. in Peoria, IL.

Smoked Turkey Leg with Greens

2009-03-08T16:49:00.003-05:00

This is a recipe that I adapted from Alton Brown. It's completely simple to make, but you'll need a decent sized stock pot. Basically, I simmered two smoked turkey legs in about a quart of water for 10 minutes. Then, I added about three bunches of chopped collard greens, one bunch of chopped mustard greens, three whole cloves of garlic, one teaspoon of sugar, and a few grinds of black pepper. I simmered the whole lot for 45 minutes, occasionally moving the greens about. I chose to omit the salt due to the saltiness of the turkey legs (think miniature hams).

I served this with a nice helping of smashed red potatoes, and a glass full of the pot liquor (not pictured). The pot liquor is just the flavorful cooking liquid, and is actually not too bad to drink. It's full of nutrients, anyway. Note: one of these gargantuan turkey legs will feed one hungry person or two normal people.

Cheers!

Pig's Head

2009-02-21T15:16:00.007-06:00

Pig's Head with Torch

Crispy Pig's Ear with Salt and Cornmeal

Last night was a night I had been looking forward to for some time; the chance to cook a bit of simple English countryside fare, the boiled pig's head. It's not actually boiled, of course, but rather simmered in water seasoned with two onions, two carrots, two stalks of celery, two leeks, the zest of two lemons, a handful of black peppercorns contained in a bit of cheesecloth, two bay leaves, and a handful of fresh herbs. This is the standard method as favored by Chef Fergus Henderson. My good friend Josh was along for the ride, just as excited as I.

Our pig's head came already shaved by the butchers at La Esquinita, saving me some time. I touched up a few spots they missed, and singed the rest of the hairs with a quick blast of a blow torch. The butchers had already opened up and shaved the ears, which was nice, and I cut them off and cooked them along with the head. The ears were simmered for an hour, while the rest of the head was simmered for about 2.5 hours, or until the cheeks began to separate from the skull.

After the first hour, I carefully removed and dried the ears. I julienned them and deep fried them at 375ºF. Be very careful if you attempt this as the oil WILL splatter. My best advice is to drop them in the oil, stir them quickly, and cover with a lid to keep the oil at bay. Definitely keep a fire extinguisher handy, because this can get out of control. Fry them for a minute or so, and remove to an oil wicking rig (I like newspaper, but many people frown on that). Salt immediately. Be careful not to fry them too crispy. I fried the first batch a little too much, and they became rather chewy (they will, of course, be a little chewy, but that's part of the charm).

Crispy Pig Ears are 100% delicious. They make an excellent snack or garnish for a variety of foods. Pig's ears can be found frozen at Alwan's if anybody is interested. I strongly urge you to try these, and I plan to pick some up next time I get over there. Really, they are very tasty, and even if you're grossed out by any of the other meats, try the ears. Just do it.

An hour and a half later, the rest of the pig's head came out. Believe me, this is no easy feat. It was quite humorous to see Josh struggling with this pig's head trying not to rip the skin, drop it, or burn himself. He accomplished two of the three goals. As I began to carve the head, we came across many different meats, fats, organs, and other delicacies. I say "other" because I'm not sure how to classify the snout. It's not really fat, but it's not meat either; just really sticky, like so many other parts of the head.

You might want to make a nice vinaigrette and coat some decent greens, as well as the meat, to make a lovely salad. Top with the crispy pig ears to add a contrast in texture. If you don't want to eat all the extra fat (and I don't blame you), render it down and make lard. It's really easy, and lard has much less saturated fat and cholesterol than butter! Believe me, I had to look it up (lard, however, has a few more calories).

Eating this pig's head was an experience I'll never forget, and will definitely do again. The richness is almost over the top, and I definitely wouldn't consume this before getting your cholesterol checked. There wasn't as much meat on the head as I had imagined, but Josh and I were very full by the end of the night. Josh's favorite portion was the cheek meat, and mine was probably the meat just under eyes on the side of the snout. I don't think there was anything that we didn't try. We even ate the roof of the pig's mouth after Josh jokingly suggested we do so. The ultimate epiphany of the night, however: eyeball trumps tonsils, hands down.

Braised Beef Shanks

2009-02-19T19:18:00.002-06:00

Beef Shanks were had for $2.69/# at Alwan's in Peoria; not a bad deal, I thought. I can't actually take complete credit for this recipe, as I used a demi-glace made by Chef Kevin. His sauce included dried cherries, wild mushrooms, Westphalian Ham, and cherry brandy. I was fortunate enough to obtain some of this sauce that was leftover from an event, and I thought it would make a great braising liquid. It did. Nice work, Kevin!

First, I dredged the beef shanks in some properly seasoned flour, and browned them on all sides. I placed them in my pre-heated crock pot, and sautéed some carrots, onions, and garlic in the pan. I deglazed with a touch of Merlot, reduced, and added the leftover sauce. That was brought to a boil and added to the awaiting beef shanks. The sauce nearly covered them. I lidded up the crock pot, set it on high, and braised for about 2 hours.

Fortunately, most of the marrow remained in the bone and I was able to slather it on some crusty bread. Absolutely divine. I served the beef shanks over a "Risotto ala Milanese", made from Trader Joe's Saffron and some Asiago Cheese from Walnut, Illinois (also available at Alwan's). So it wasn't exactly traditional risotto, but it was a damn good substitute.

In any case, I could die a very happy man having never consumed another filet mignon. Braise, Baby, Braise!

(Insert your favorite offal joke here)

2009-02-09T19:59:00.008-06:00

Ragù of Beef Cheeks with Whole Wheat Penne, and Bruchetta with Anchovy Butter

My good friend Josh and I had the pleasure of cooking together this weekend, which is always loads of fun. Josh, who also happens to be a chef, got a great deal on some beef cheeks, so we decided to put together a nice ragù.

Step One: Trim the cheeks. Render some pancetta in a Dutch Oven or other braising vessel, reserving the meat. Add some extra lard to the pan if available.

Step Two: Dredge the cheeks in well seasoned flour and sauté until browned. Remove the meat from the pan. Add a soffritto of celery, carrots, onions, garlic, and sliced crimini mushrooms. Be careful not to burn the garlic! Deglaze with a liberal amount of dry red wine (Italian would be a nice touch). Add a can of San Marzano Tomatos.

Step Three: Place the meat back in the pan, and add enough beef stock or demi-glace to mostly cover the meat. Season with black pepper and a bay leaf. Bring to a simmer. Cover and cook in a 325ºF oven for about three hours. Add some fresh thyme during the last 30 minutes of cooking.

Step Four: Remove the meat and roughly chop (remove the bay leaf). Reduce the braising liquid, if necessary, to sauce consistency. Add the meat back into the sauce. Season. Serve over pasta. Garnish with a quality Parmesan Cheese.

For the Bruchetta: In a mortar and pestle, mash one anchovy fillet and a pinch of salt into a paste. Add three ounces of cold fresh butter and the smallest bit of finely ground black pepper. Work into a spreadable mixture. Cover tightly and refrigerate for about an hour. Place on the counter to warm. Dry toast a few slices of bread under the broiler, and rub with a clove of garlic. Spread a thin layer of the butter on the bread. Garnish with a pinch of good sea salt and a few capers.

The Gin Rickey

2008-12-22T20:45:00.003-06:00

It's been a while since I've blogged, and I apologize for that. My only hope is that die hard readers are still checking back and RSS might reel in some old-timers. I've traveled, done a bit of writing, completed a few projects, and most importantly, sipped on some of the finest spirits around; which brings me to my current journey, cocktails. I've never considered myself a "mixed drink" person, short Margaritas and White Russians, but what kind of well rounded individual would I be never knowing the simple yet complex flavors of the Gibson or the Orange Blossom. I'm still can't abide cloyingly sweet drinks that require a laundry list of ingredients to make, and I would much rather have a simple, well made drink that contains only the freshest ingredients.

Which brings us to the Gin Rickey. What better way to start my voyage into the overwhelming world of cocktails than with this classic. It's sharp, refreshing, clean, and potent. Enjoyed by the likes of F. Scott Fitzgerald, this drink was a classic during the 20's and 30's. I make mine with Bombay Sapphire Gin due to its complexity imparted by no fewer than ten exotic herbs and spices. I know many people are turned off by the juniper flavor of gin, but I've managed to convert several gin-haters these past few weeks. A good, inexpensive, starter gin with more citrus flavor than juniper is New Amsterdam Gin by E&J Gallo. It works great in a Gin Rickey, but won't be quite as complex as Bombay.

Before I go into the recipe, a brief word about cocktails. Really great cocktails are made from the best ingredients. This doesn't mean that you need to put $60 tequila in a margarita, that would probably be a waste. Tequila of that caliber is meant to be sipped straight up or with a splash of water; the lime juice would completely overpower the subtle flavors of the tequila. What you should be using is silver tequila that says somewhere on the bottle "100% de agave." That indicates the tequila was made from pure agave juice, otherwise it could contain 49% sugar. Learn the trademarks of a quality spirit, and purchase one appropriate for the drink you are making.

And fruit. A margarita contains lime juice, orange liquor, and tequila. Nothing else. And if you're reaching for a little plastic bottle that looks like a lime or, even worse, a neon green bottle of mixer, just stop. Go out and seek fresh lemons and limes. Too expensive you say? Try buying limes at La Esquinita or GFS. Both have pretty decent deals, and will keep you off the wagon for some time. La Esquinita often has very fresh limes no more expensive than 6/$1.00. Bottom line, nothing beats freshly squeezed orange, grapefruit, lemon, and lime juice. Grab some quality olives for your martini. People will rave about your cocktails, and you'll be enjoying drinks of higher quality than can be purchased in Peoria. I can't think of any bar in Peoria that uses freshly squeezed juices in their cocktails, which is a damn shame considering the price you pay.

The Gin Rickey:
2 oz. Gin
3/4 oz. Lime Juice
Club Soda
Lime Wheel

Pour the gin and lime juice into a chilled high ball glass filled with ice cubes. Stir with a bar spoon to dilute slightly. Top with club soda and stir gently. Garnish with the lime wheel. Serve with two straws.

A few notes: I can't stand lime wheels. They look nice, but you really can't squeeze them without making a mess, and you don't get much juice from them. I prefer a lime wedge or a twist. I use a twist in mine because the drink has the perfect amount of lime juice already. I also prefer my Gin Rickey in a rocks glass rather than a high ball. Just personal preference, I guess.

Comfort Food, Literally

2008-11-16T13:09:00.002-06:00

What do you do when your furnace is FUBAR, you're contemplating a giant investment that feels like a rushed decision due to the ever looming possibility that your water pipes may freeze, your house is already at a nippy 48º F, and tonight's low is predicted to drop to 28º? Make a frittata, of course. And think of other recipes to bake, or any excuse to keep the oven on for a while.

The idea behind this recipe was to clean out the fridge and freezer. I found a half of a bag of frozen spinach, a handful of frozen peas, a few sun-dried tomatoes, a couple cloves of garlic, a bit of half-and-half, six eggs, a sorry looking chunk of onion that had been hanging out in my fridge door for a while, and a nice chunk of handcrafted provolone from the Amana Colonies.

This dish is dead simple. First, sauté the diced onions and minced garlic in butter before adding the spinach, peas, and sun-dried tomatoes. Cook off any excess water from the spinach. Meanwhile, beat the eggs with about a cup of half-and-half. Season this mixture with salt, pepper, paprika, and a bit of cumin. Pour into the spinach mixture and stir gently to evenly incorporate all the fillings. Top with the shredded cheese, reserving a bit. Bake in a preheated oven at 350º F until the filling is nearly set. Top with the remaining cheese and broil until lightly browned.

Now, I know the isn't technically a frittata, but rather a "savory in baked egg" as I learned in culinary school, but saying frittata sounds less pretentious. The main difference is that a true frittata doesn't have the liquid component of the milk or cream, and is partially cooked on the range before finishing under the broiler. I, however, wanted to use up the leftover half-and-half in my fridge and keep the oven on for as long as possible. Also, my method makes the frittata much easier to remove from a stainless steel pan.

Anyway, my new furnace should be installed Monday, and today is much sunnier than yesterday allowing my house to reach a more comfortable 56º F. On, the upside, my new furnace is more efficient, but I probably won't use it enough to realize any actual savings.

Free Doughnut!

2008-11-04T16:57:00.004-06:00

Some Krispy Kreme shops are giving away star-shaped doughnuts with patriotic sprinkles, but the franchise here in Peoria is simply handing out one free doughnut to anyone sporting an "I Voted" sticker. I chose the pumpkin spice doughnut, which was pretty tasty - just hope I don't relapse into my dark doughnut addiction.

Need a New Camera

2008-11-02T14:22:00.002-06:00

Buddy by the Lake

Recently I've been taking a lot of pictures with my iPhone. It's 2MP camera takes only a fair picture, but is always available when I need it. What I need is a 5MP or better camera with a slim profile that I can keep with me at all times to catch those fleeting moments that seem to be happening lately. Ideally, it would have a fully manual mode; something that seems to be lacking from many lower end point and shoot models I've seen. Also, it would be sleek and unobtrusive enough to keep in my pocket all the time, and a price tag that doesn't exceed $150. Oh well, a person can dream, huh?

I was able to remove some of the noise from this photograph while sharpening it a bit (not and easy feat), and also increase the exposure a bit. Anymore tweaking would really bring out the digital noise, but it's OK because I kind like the underexposed shot; I think it works for this near dusk setting. (There, I hope I've successfully justified this mediocre photo.)

...

2008-10-26T22:58:00.002-05:00

-Bertolt Brecht

Q on the Cheap

2008-10-19T11:42:00.002-05:00

Earlier this week I was fortunate enough to get my hands on some decent pork butt for 99¢/lb. I purchased two for school, and one for myself while carefully planning my method of attack. I faintly recalled Alton Brown smoking some salmon in a cardboard box, and wondered if it would work for pork (he smokes his pork in a terra cotta planter). My main concern was not being able to keep the temperature up to 210ºF on such a chilly day (Hi 57ºF). I decided to move forward with the plan and collected the various things I would need: a medium sized cardboard box, a couple of wooden dowels, a cooking rack, a drip pan, an electric burner with extension cord, a cast iron skillet, a digital probe thermometer, and hardwood shavings.

First, I cut a trap door in the box for easy changing of the wood shavings. Then I punched holes in the sides and inserted four pieces of dowel to support the drip pan and the cooling rack. In the bottom, through the trap door access, I placed the electric burner and the cast iron skillet full of cherry wood shavings. I punched the probe of the thermometer through the top of the box so that I could monitor the air temperature inside, and closed up the box with the burner set on high to preheat.

Meanwhile, I removed the pork from it's 8 hour brine (a 3% salt and sugar solution), and patted it dry. I assembled a rub from freshly ground chile de arbol, chipotle, guajillo, and pasilla, along with powdered habanero and paprika. I also added a bit of freshly ground black pepper, coriander, and cumin to round out the flavors. Donning a pair of latex gloves, I liberally applied the rub to the pork ensuring that all surfaces were thoroughly coated. I put the pork into the smoker and sealed everything with tape.

I was able to get the smoker up to about 195ºF for short burst of time, but largely unable to maintain a temperature of over 200ºF. I decided the best course of action would be to build a second box that surrounds the main smoker, leaving a two inch air gap between the two boxes. This worked remarkably well, allowing the internal temperature of the smoker to cruise up to a stable 205ºF. I smoked the pork in this environment for about 7.5 hours, changing the wood shavings about every 90 minutes. When I took the pork out of the smoker, the internal temperature of the meat was 140ºF. I wrapped the meat in aluminum foil and continued to cook it in a 325ºF oven until the internal temperature was 170ºF. Alton calls for 190ºF for pulled pork, as it will shred more easily at that temperature. However, I prefer sliced meat at the lower temperature to the sometimes dry pulled pork. I will admit that the brine absolutely ensured juicy BBQ, and I was more than happy with the results.

To finish off the Q, I whipped up a vinegar based sauce from Valentina Black Label hot sauce, rice and cider vinegars, honey, black pepper, and a pinch of brown sugar. I prefer the tanginess of a vinegar based sauce to the thick, sweet, tomato based sauces found at the store. If you need a recipe, there are tons available online.

Hot 'Lanta

2008-10-15T18:24:00.005-05:00

Last weekend was a fantastic voyage to Atlanta which was centered around visiting the world's largest aquarium and spending valuable time with good people. Various meals were consumed, but none especially blog-worthy. The Fernbank Museum was largely underwhelming, the Zoo a bit depressing, but the Aquarium was stellar. It was really tough to get decent shots in the aquarium with the low light levels, but I got a few that I'm happy with. Without further ado...

Gators!

Little Yellow Fishes

Jenny at Fernbank

Blowing Bubbles

Jamaican Jerk Chicken

2008-09-21T16:29:00.006-05:00

Jamaican Jerk Chicken is one of my favorite dishes to grill. I usually marinate the chicken for about 24 hours, but it's not absolutely necessary. This is not 100% authentic, if such a thing even exists with this recipe. And none of the recipes I've seen call for tomatillos, but I think they add a great citrus quality and a nice tang. When you make the sauce, it's better to roast the chilies, garlic, and onion over a fire until they are a bit blackened. The garlic can be roasted in the paper, and peeled afterwards. It's really just like making a salsa, except we are going to puree it a bit more.


For the Salsa:
5         medium tomatillos -  husked, roasted, and halved
1/2       onion - roasted, peeled, and diced
3-4       garlic cloves - roasted, peeled
1-2       habanero chilies - roasted, stemmed, and halved
1         large lime - just the juice
1/2 tsp   allspice, ground
1/2 tsp   cinnamon, ground
1/2 tsp   thyme, dried
2   tsp   ginger, fresh, minced
1   Tbsp  brown sugar, dark
1   Tbsp  rum, dark 
1/2 cup   fresh cilantro, or fresh herb of your choice
TT        black pepper
TT        salt

In a blender, chop up the garlic, habaneros, and lime juice. Add the remaining ingredients and puree until nearly smooth.

For the Chicken:
Marinate the chicken in this sauce for about 24 hours. Grill the chicken over hot coals until it is charred. Move the chicken to indirect heat and cook with the grill lid on until done. While the chicken is cooking, heat the marinade until boiling and reduce it slightly. Dunk the chicken in the sauce before serving, and serve a bit more of the sauce on the side for dipping.

Serving suggestion:
Add a couple of tablespoons of the Jerk Sauce to your favorite rice pilaf recipe. (Make sure the sauce is boiled before consuming to kill any bad bugs from the raw chicken.)

Help Identify This Snake!

2008-09-17T19:00:00.003-05:00

This snake was found in Fulton County, Illinois. If anyone knows what it is, please let me know. Sorry the quality is so poor, I took the picture with my phone and could not get much closer to it.

Lazy Buddy

2008-09-15T00:08:00.002-05:00

I haven't posted any puppy pictures in a while, and I'm really missing my dog after spending the weekend away from him. So here he is being lazy on my deck.

Woking Out

2008-09-10T18:48:00.004-05:00

I'm so far behind on blogging it's not even funny, but I have a few posts in queue that I will finish as I have time. These photos were taken a few weeks ago, and document my experimentation with Thai cooking over a charcoal fire. I use hardwood lump charcoal that basically resembles partially burnt blocks of wood. They have several advantages which include being easy to light, burning hotter, lacking chemical additives, and they make a cool clinking sound when you pour them out of the bag. The downside is that they are more expensive than briquettes and burn up much more quickly.

Whenever I need to ignite a small to medium size batch of coals, I turn to my chimney starter. It's a very simple device that suspends coals in a tube over a single sheet of burning newspaper. In about fifteen minutes, you have a container full of red hot coals to dump into your grill, sans the lighter fluid taste. In this case, I decided to put a small grate directly atop the chimney starter (to allow some airflow) and heat my wok directly on the grate. The heat was high enough to achieve "wok hei" or the "flavor of the wok." This can only be achieved over very intense heat, and is not always possible on a consumer gas range; not to mention it can cause more than a little smoke.

I decided to make Pad Se Ew again, and declare this experiment to be a success, although I can't take credit for it. I'm sure this has been done thousands of times before, and I've even seen Alton Brown cook with a wok over a turkey fryer. It was a bit of a pain to cart everything outside, but it was worth it not to have the house smell like a Thai kitchen for two days (not that it would necessarily be a bad thing). Now I just need to spring for a better wok!

Lump Charcoal in a Chimney Starter

A REALLY hot wok

Seared Tofu - This kind of sear can only be done in a wok.

The Finished Pad Se EW

Sushi at Kobe

2008-09-08T22:13:00.002-05:00

A few weeks ago, Becka and I ate sushi at Kobe in Bloomington. It was fantastic! We sat at the bar and had a terrific time while the chef prepared these outstanding creations. This was probably the best Sushi I've had outside of Chicago, and I only wish I had my camera to take better quality pictures than what I got with my phone.

Pad See Ew!!

2008-08-13T23:04:00.004-05:00

Tonight, was my first attempt at Pad See Ew, a Thai dish that centers around rice noodles cooked in a thick soy sauce. I found that I can get my Thai fix from it without having to round up all the ingredients necessary for Pad Thai. Which is not to say that there aren't a few odd ingredients in the mix. Luckily, all of them can be found locally at Lin Hing.

I could walk you through the entire recipe, but Chez Pim does a far better job of explaining it than I ever could. I followed her instructions carefully, but you will need to adjust the sauce accordingly if you like yours sweeter or more sour. I substituted tofu for pork, but did not take the time to marinate it. I just hit it with a splash of the fish sauce while I cooked it, but it would have benefited from a bit of the thick soy sauce. Since I didn't marinate anything, I omitted the oyster sauce and the dark sesame oil. The Chinese Broccoli is worth seeking out; I prefer it to regular broccoli hands down, and it's dirt cheap at Lin Hing.

All in all, it turned out extremely well. I see a lot more Thai food in my future... Next up, Papaya Salad!

Thirst For Lamb

2008-07-29T16:35:00.004-05:00

It doesn't happen often, but when I get the urge for a Gyro I will travel to the ends of the earth (or at least the city) to get one. Unless, of course, I'm in the mood to make them from scratch. In this case, I did travel to the end of the city; to Pita's Mediterranean Wraps on the North side of Peoria.

Pita's makes their pita bread from scratch and bakes it in a brick oven. They are a bit thinner than a regular pita, and available in two sizes, 8" and 12." They were fresh and yeasty with the characteristic brick oven flavor; better than most pitas I had in central Illinois. I ordered the 8" gyro with a side of 3 falafel. The gyro came wrapped in foil and the falafel in a little paper boat, all of which were nested in a paper-lined plastic basket. I got rid of the foil, cut the gyro in half, and rescued the falafel from their greasy little boat which provided a much better presentation for the photograph. The gyro meat was standard fill, and the wrap as a whole wasn't very hot. I was disappointed/concerned about this, but I didn't get sick. On the other hand, the falafel were very hot and a bit greasy. The leading flavor of the falafel seemed to be nutmeg, which I though was a bit odd. I prefer falafel with a bit more herb and garlic flavor, but these were acceptable. The total meal was around $8.00, not including tip.

Purple Berries

2008-07-28T00:12:00.005-05:00

Western Eggplant (left), Asian Eggplant (right)

Saturday morning I had the pleasure of going to the Farmer's Market in Bloomington. Unfortunately, I slept in and missed all the tomatoes. On the bright side, I found these beautiful eggplants and just had to take a photo. I did not, however, take any actual eggplants with me. I really love them, but have a hard time justifying spending money on an item with such little nutritional value. Besides being a healthy source of fiber, they have little to offer. I will surely plant a few when I get my garden going, though, because I really enjoy cooking with them.

I hate to leave you without any recipes, so here's a link to some Alton Brown recipes that are very good. I've tried the pasta and Baba Ghannouj.

Cheers!

Smooth Move

2008-07-22T19:28:00.004-05:00

Recently, Becka has inspired me to bring back an old favorite of mine, the smoothie. One of my first (edible) concoctions as a child consisted of Orange Juice Concentrate, Ice, Milk, and a touch of water blended until smooth. It was my attempt at the coveted Orange Julius which was only to be found at the mall; and in retrospect, was far better than the actual product. As my smoothie making skills developed, I began to learn about tropical fruits, berries, and yogurt. I was always skeptical about yogurt because I couldn't stomach the smell, but after I tasted it in a smoothie I was hooked. I also began to omit ice, substituting frozen berries, but occasionally I'll use a bit of ice to stretch a smoothie on a hot day. Becka has also taught me to add a dose of peanut butter for extra protein in breakfast smoothies; it's a nice touch.

Smoothies are generally pretty fool proof, but as I have been consuming them on a daily basis (sometimes twice a day), I have been weighing my ingredients to ensure portion control - it's a chef thing. Also, my real blender has been out of commission for a while, so I've been using an immersion blender which is adequate, but not as nice as the real deal. It is, however, easier to clean which I am a fan of.

For my breakfast "energy" smoothie:

First, the blender jar goes on the scale and gets zeroed out. The following ingredients are added by weight and in order:

1 oz water
2 - 250mg capsules of Guarana, discard the capsules (or 1 - 200mg caffeine tablet, crushed)
1 - 600mg capsule of Panax Ginseng Rush, discard the capsule
- swirl the powder into the water to hydrate

1 ripe banana, about 3.5 - 5 oz
3 oz strawberries, frozen - or substitute fruit
3 oz pineapple, fresh - or substitute fruit
3.5 oz yogurt, plain lowfat. NOT non-fat!
2 oz peanut butter - optional

Blend well, and add water or milk to thin to the desired consistancy. You can add sugar or honey if necessary, but I never need to. This recipe will yield about 20 fluid ounces of smoothie and contains 180 mg of caffeine, unless you opt for the 200mg pure caffeine tablet.

For my afterwork smoothie (as pictured above):

Same methodology as before:

1 ripe banana, about 3.5 - 5 oz
5 oz strawberries, frozen - or substitute fruit
5 oz pineapple, fresh - or substitute fruit
4 oz yogurt, plain lowfat. NOT non-fat!
2 oz peanut butter - optional
A splash of white wine to thin. And by "a splash", I mean at least a glass (5-6oz).

I used Santa Margherita Pinot Grigio, but a sweet white wine would be acceptable if you're into that sort of thing. Failing that, tequila works nicely - just make sure it's "100% de agave." And you might not want to use 5-6oz, unless you do - then go for it! This recipe yields about 24 fluid ounces of smoothie.

Cheers!

Self Portrait

2008-07-01T22:24:00.002-05:00

Homemade Hot Wings

2008-06-29T22:51:00.002-05:00

The advantage of making hot wings yourself is that you can make them extra spicy. Traditionally, Buffalo Wings are deep fried (unbreaded) before being tossed in Frank's Hot Sauce and butter. It's generally cheaper to buy your wings whole and separate the paddles from the drummies, but these wings came frozen from GFS, pre butchered.

I always completely thaw my wings before roasting, spray them with oil, and season with salt and pepper. Then I bake them on a sheet pan at 425ºF for about 30-40 minutes, flipping halfway through. I let them cool for a few minutes while I make a sauce. Generally, I put about a tablespoon of butter in the bottom of a bowl followed by a multitude of hot sauces that I keep around. This particular sauce was based on a mild hot sauce similar to Frank's and spiced up with El Yucateco habanero sauce and a touch of Sriracha. I put the very warm wings in a bowl with the butter and hot sauces and toss until the wings are coated and the butter has melted. Yes, tossing is really the best way to do this (you might want to do it over the sink if you are hesitant). If done correctly, the butter should incorporate into a nice sauce and not "break." The sauce should adhere to the wings and not run off into a greasy mess all over the plate.

Hope you enjoy!

Lookin' Out My Back Door

2008-06-29T22:47:00.002-05:00

Here's what I had the pleasure of waking up to the other day. This beautiful sky led to a peaceful commute in the rain.

Gjetost and Apple Phyllo Pastries

2008-06-16T10:13:00.004-05:00

I made these pastries yesterday to use up some leftover phyllo dough that I had in my freezer. I was in a hurry, so I didn't quite thaw out the dough enough, which explains why the pastries have a few cracks in them.

I should start by saying that Gjetost cheese is a firm, brown, goat's milk cheese from Norway. You may have to look a bit to find it, but it's out there; I've heard Whole Foods and Cost Plus World Market stock it. Surprisingly enough, I found my block at Hy-Vee. The cheese has a predominate caramel flavor that is balanced by the tang of goat cheese; perfect for desserts, in my opinion.

For the Filling:
Peel, core, and small dice 2 Granny Smith Apples. Sweat in butter and season with a pinch of cinnamon and nutmeg. After the apples have softened a bit, cover with water and simmer until nearly dry, stirring occasionally. Add about 2 Tablespoons of REAL Maple Syrup and continue to cook until most of the moisture has evaporated. Add about a ¼ - ⅓ cup finely chopped Pecans and remove mixture from heat. Cool over an ice bath, and incorporate 4 oz of diced Gjetost cheese when cool.

Assembly:
Lay one sheet of phyllo dough horizontally on a cutting board, and brush lightly with melted butter. Place another sheet directly on top of that one and brush with butter. Repeat once more so that you have three sheets of phyllo dough with butter in between and butter on the top sheet. With a pastry wheel (pizza cutter) cut the dough into 3 or 4 equal strips (cut horizontally so the strips are shorter). Apply about 1 - 1 ½ tablespoons of filling to the base of each strip. Carefully fold the filling into the strip using the flag fold technique (also the technique used to make triangular paper "footballs" in grade school). Lay each pastry on a sheet pan and brush lightly with butter. Bake at 400ºF until golden brown and crispy.

These are probably the best Apple Pastries I've ever eaten. Don't be scared of this recipe. Phyllo can be a bit tricky to work with, but it's worth the effort. Handle carefully and work quickly to keep it from drying out. You can also cover it with a clean towel to keep it from drying out as fast. You can wrap any filling, sweet or savory, in phyllo dough if you just follow a few simple rules. The filling should always be tasty enough to be eaten on its own. It shouldn't be too runny; you can use bread crumbs or cheese to help bind it. Don't overfill. It's such a versatile technique, and I recommend everybody try it once.

Cheers!

Taqueria El Porton

2008-06-09T19:24:00.002-05:00

Well, it's been a while since I've had the chance to blog, but it's good to return with a restaurant review. Taqueria El Porton is an authentic Mexican restaurant in downtown Bloomington. Although it's considered a hole in the wall (my favorite), it's clean and well maintained inside.

Becka and I ate there on Sunday during our 12+ mile bike ride, and I had no way to take pictures. I liked the place so much, however, that I returned this morning and got the exact same meal so I could take photographs. It was worth it.

(On Sunday) I started my meal with a Negra Modelo which was very cool and refreshing. Becka ordered a horchata that was from a mix and had a slight "off" taste. Kinda tasted like a candle shop smells, in my opinion, but it was still good and unbelievably huge! I'm guessing 32 oz, and it was only $2.50.

The waitress promptly delivered the complimentary chips and salsa. The chips were very thick and crunchy with a minimal amount of salt. Perfection. Two salsas came with them; salsa roja and a moderately spicy roasted tomato salsa. Both were delicious and homemade.

Becka ordered the Burrito Asada, and reported that it was very meaty and cheesy. Half of it filled her up. Although I did not try it, it looked delicious. I attempted to order a small order of Menudo, but they no longer make it. Very disappointing, although I would bet money that on Sunday mornings the cooks whip up a batch for all the employees.

I ended up ordering a Lengua Taco, a Chorizo Taco, and a Sope al Pastor. The Lengua (beef tongue) was super tender; probably the best I've had in Central Illinois, and the Chorizo was also tremendous, if not a bit greasy (nothing unusual here). The tacos were assembled traditionally with two tortillas, a heap of filling, and cilantro and onions; a style I believe is know as "con todos" (with everything). Some lettuce and tomatoes would have been nice, but they were still excellent. The sope (fried masa "boat") was homemade and had great masa flavor. It's far better than the pre-made sopes that many taquerias use. The pastor (pork, shepherd style) was excellent, full flavored, and succulent. Sopes are sometimes hard to find around here, so when you see them on the menu, go for it.

(L to R) Sope al Pastor, Chorizo Taco, Lengua Taco

Taqueria El Porton is just damn good Mexican food. You can't go wrong!

Backpacking Fun

2008-05-26T20:27:00.005-05:00

Becka and I embarked on our first camping trip (together) at Weldon Springs near Clinton, IL on Saturday. We originally wanted to go to Shawnee National Forest, but I was kinda turned off by the holiday gasoline price gouge.

The park is very nice, but I wouldn't want to camp anywhere but the two backcountry sites, which are very beautiful - once you find them. Weldon Springs pays no attention to the little things such as signs, maps, or reservations. According to the map, the trail that led to our campsite had only two intersections. In reality, there were about 10 forks in the trail; only two were marked with signs of a skier or a hiker. After hiking a few miles out of the way, we found our campsite. It was very lovely.

My Hennessy Hammock is an asymetrical hammock that allows you to sleep across the curve, nearly flat. I can even sleep on my side in it. I love the way it rocks you to sleep at night. It's the best sleep I've ever had outdoors - and it's extremely light - just under two pounds.

Buddy and I Filtering Water From the Creek

Cooking Blueberry Pan Muffins. I forgot the pan attachment ring for my Jet Boil, so I had to fashion a pan rest from firewood.

Blueberry Pan Muffin Close-up

Sandy, Becka, Me, and Buddy in front of my Kelty four season tent.

Looks Great, Tastes...Well...

2008-05-14T17:47:00.003-05:00

After crafting a delicious Roasted Tomatillo Salsa and a Pico de Gallo, I opened a brand new package of fresh masa to make some tortillas. Often, I use Masa Harina (a flour that is mixed with water and salt to make "instant" masa) or fresh masa made at the local Mexican grocery. This time, however, I purchased a tube of yellowish masa that was manufactured in Chicago. Upon opening, I noticed a distinct sour odor that I was a bit unsure about but couldn't classify it as bacterial. There was no expiration date on the package, which I thought was odd, but I continued to make tortillas anyway. They tasted "off," but not necessarily rotten; I thought perhaps it was just a different type of masa that I wasn't used to. Eventually, I just decided to throw away the entire batch. I know fresh masa only lasts a couple of days, and figured that this masa was past its prime despite containing preservatives.

I wish I could tell you that these tacos were delicious, but that's far from the truth. They were merely edible; anything else would be an over statement. The lesson here is to always buy the freshest masa, use masa harina, or make your own masa.

Brown Rice Sushi

2008-05-12T21:32:00.002-05:00

A close chef friend of mine recently reported decent results using brown rice for sushi. Taking his advice, Becka and I whipped up the Good Eats sushi rice recipe. The substitution of short grain brown rice required a much longer cooking time (about 40 minutes) and some additional water. At first we didn't think it would be sticky enough to make nigiri, but it performed perfectly. We were concerned the flavor might overpower the fish, but it wasn't overwhelming. The texture was a bit toothier, which was a drawback, but the sushi was still pretty outstanding.

Bottom line: we will most likely use brown rice for healthier, "non-white bread" sushi and stick to authentic sushi rice for special occasions.

Pickled Ginger, Salmon Nigiri, Crab and Cucumber Maki, Crunchy Clam Maki, Salmon and Avocado Roll, Cucumber Garnish.

Puppy Picnic

2008-05-07T20:27:00.002-05:00

Sunday was so beautiful that Becka and I decided to have a picnic. I made roasted veggie sandwiches that were decent, but not especially photo-worthy.

Becka, however, made a quick pasta salad that was as tasty as it was beautiful. She tossed Penne Pasta, Broccoli, Grated Carrot, Edamame, Slivered Almonds, Green Onions, and Chili Flakes with bottled Caesar Dressing and some Lemon Juice. A bit of salt and fresh ground pepper tied everything together. I was skeptical about the Caesar Dressing, but somehow it just worked. As you can see, it was dressed perfectly. Outstanding!

We both got a bit of sun and the puppies had a blast exploring. I didn't want to ruin the moment by taking a bunch of pictures, but I was happy with the above shot.

Sushigawa

2008-05-01T20:41:00.003-05:00

Monday, I stopped in for a light supper at Sushigawa. It was packed! I couldn't believe how many people were there for a Monday night; especially for sushi. In Peoria. Anyway, I'm glad they are doing well unlike so many other restaurants in the area. I did notice, however, that the prices have gone up; not surprising.

I really wanted a light supper, but ended up ordering several greasy items; not entirely on purpose. First, I ordered a shrimp and vegetable tempura appetizer that came with two shrimp, two carrots, one zucchini, one onion ring, and fried soba noodles as a garnish. It was accompanied by a mild, unremarkable, soy based dipping sauce. Everything was decent, but fairly greasy. The carrots were a bit plain - I had hoped for something slightly more exotic. They were cooked perfectly, though.

Next, I ordered a Yellowfin Tuna and Green Onion Maki. It was very nice, but would definitely have benefited from more tuna. Hastily, I ordered a Spicy Fried Crab roll, that I though was going to be a spider roll (deep fried soft shell crab with cucumber, avocado, etc.). But it turned out to be a deep fried, inside out roll, with loads of spicy crab meat on the inside. It was hard to tell, but the crabmeat seemed authentic with little to no surimi involved. After reviewing the menu, I found my beloved Spider Roll, but time was not on my side. I went without.

I tried ordering some red bean ice cream to go, but they were out. Very disappointing. The meal came to just under $20 and I was satiated. I've had better food there, but it was not terrible. I have no qualms about returning.

How do they stretch the shrimp out that long?

I hate plastic garnishes.

Eating Healthy

2008-04-28T10:04:00.005-05:00

Roasted Salmon Salad with Red Chili Raspberry Vinaigrette and Walnuts

For the Salmon: I followed a method I found in the March 2008 copy of Cook's Illustrated. Basically, their method for roasting salmon involves heating the oven and a sheet pan to 500ºF while prepping the fish. Usually, you would portion the side of salmon into individual fillets and cook it in batches according to size, but I was lazy and just roasted the whole side which meant that the "shallower" end would be well done when the large end was medium rare. The next step is to score the salmon skin in a large crosshatch pattern being careful not to cut into the flesh. A sharp knife is essential here.

I seasoned the salmon with salt and pepper before rubbing on a nice coat of spicy brown mustard, followed by a thin layer of dark brown sugar. I pulled the hot sheet pan from the oven and placed the salmon on it skin-side down. I placed it back in the oven on the bottom rack and immediately lowered the temperature to about 275ºF. I roasted for about 8-9 minutes. The salmon should be medium rare; cook a few minutes longer for well done - which is okay if you prefer your salmon dry and "sticky" (I'm referring to the tendency of overcooked meats to stick to your teeth, momentarily gluing them together while chewing).

Caution: Using my method with the brown sugar will most likely set off the smoke alarm when the sugar melts onto the sheet pan. Omitting the sugar will make for an easier cleanup. An old restaurant trick is to place the salmon onto an unlubricated pan causing the skin to adhere, and using a spatula to separate the meat from the skin for a nice presentation. However, it's a bit tricky to remove the skin from the pan during cleanup.

For the Vinaigrette: Place one tablespoon of Chili Raspberry Jam into a large mixing bowl (you can substitute any preserves you have). Add about a table spoon of Rice Wine Vinegar (or other mild white vinegar) and whisk thoroughly. Whisk in about two tablespoons of decent olive oil and season to taste with salt and pepper. As with all vinaigrettes, add a bit more vinegar if it's not tangy enough, or add a bit more oil to tame the vinegar bite. This last step is very important; it's the key to a good vinaigrette.

To Assemble the Salad: Chop, rinse, and dry about half a head of green leaf lettuce. Place it in the mixing bowl atop the vinaigrette and season with salt and pepper. Toss with the vinaigrette until evenly coated and place on a chilled plate achieving as much height as possible. Gently place several slices of salmon on the greens and garnish with walnuts. Sprinkle the rim of the plate with habanero powder or cayenne pepper.

Leftovers...

2008-04-22T19:30:00.002-05:00

Tonight, I put together a few leftovers that I had: Some Prime Rib, Fingerling Potatoes, Italian Bread, Horseradish, Cabernet Sauvignon, Onion, Garlic, and Domestic Parmesan.

Now, what's for dessert?

Milk, Old School.

2008-04-20T22:31:00.002-05:00

It's been quite some time since I've had Oberweis milk, but now I'm considering buying it on a regular basis. It's not a decision that I am entirely comfortable with, but I think it's the right thing for now. It's the juggling of politics, environmental awareness, and taste that I struggle with when trying to be a good consumer.

Let me be clear, Oberweis is damn good milk. Period. But I thought that I would publicly express some of my concerns and praises for this product.

Advantages:
1. Fresh, clean, natural flavor. Oberweis milk is pasteurized at 173ºF instead of 185ºF (according to their website), which helps to prevent a cooked milk flavor.
2. Oberweis gets its milk from small to medium sized dairies.
3. Oberweis does not allow the use of rBGH growth hormones.
4. The glass containers do not impart any off flavors to the milk.
5. The glass bottles can be reused - the ultimate form of recycling. I really, really like products that you don't have to throw away or melt down to recycle.
6. Glass is just...cool.

Disadvantages:
1. I strongly disagree with Jim Oberweis's politics. Namely, his "21st Century Energy Policy" which focuses on oil drilling in Alaska, ethanol, and nuclear power.
2. It's more expensive than the most brands - about a penny more per ounce than Prairie Farms for the same quantity.
3. Oberweis milk is not organic. They claim the only thing keeping it from being certified organic is using non-organic cow feed. They also assert that the quality of their milk is better than cows that have been fed organic food.
4. They don't indicate exactly where they get their milk, so there is no way of telling how far the milk travels to reach my grocery store. I can say with some certainty that it travels at least from North Aurora, IL.

At this point, I'm not sure if the good outweighs the bad. I really would like to support local agriculture and purchase organic milk. If anyone knows of a local dairy that packages in glass, let me know. I would even consider purchasing local organic milk that is packaged in cardboard if the taste is not significantly altered and the price point is reasonable. But as far as I'm concerned, nothing beats glass.

Oh, Buddy...

2008-04-17T21:20:00.003-05:00

Sometimes Buddy likes to make faces.

Old Stock Ale

2008-04-15T22:17:00.004-05:00

My buddy Ben brought me a hand-picked four pack of North Coast beers for Christmas; one of which was a 2004 Old Stock Ale. I was super appreciative since I requested that all my gifts be perishable last year, and this beer is fairly difficult to obtain (not to mention pricey). And they have been resting quietly inside my chill chest for months.

The Old Stock Ale packs a whopping 13.25% ABV, which is quite apparent in the first sip. I detected a heavy caramel character countered by smooth bourbon tones. I have not tried any of the newer models, but the 2004 seems to have a more mellow characteristic than I would expect a younger version to have. To revel in a pint of four year old ale is not something one does daily, but I strongly recommend the experience!

Nothing like relaxing with this beer as the sun falls...

Grilling Season Is Here!

2008-04-07T16:54:00.002-05:00

I know, I know, you can grill in the winter, but it's just not as fun.

Breakfast at 2:00pm

2008-04-06T14:40:00.002-05:00

Leftover potatoes from grilling last night, onions, garlic, organic eggs, brown ale, and plenty of habanero sauce.

Rock Island Trail

2008-04-06T11:21:00.003-05:00

Josh and I hit the trail yesterday after I purchased a new inner tube for my rear bike tire and installed it at the trailhead. The weather was outstanding for riding, and I'm not the least bit sore today. We only rode about six miles due to some off-road riding that left us exhausted. The ground is much too soft for that kind of nonsense. Also, I've got some severe shifting problems with my bike that I was unable to fix while riding (eg. adjusting the cable tension). This was most prominent when my bike wouldn't downshift while riding through the grass - it's definitely time for a tune up.

I did manage to snap a few good shots, but I wish it were closer to dusk. For fear of a ticket, we made sure that we were back before then; plus there were flat iron steaks to grill and beer to drink.

Putman Park

2008-04-01T21:02:00.004-05:00

Today was a bit chilly, but offered decent enough weather for a trip to a park where I spent a lot of time as a youth. I took Buddy along for an early evening walk and caught a nice photo of him stopping by the edge of a lake for a drink. As far as wildlife goes, we saw two geese, three deer, one hawk, and a variety of songbirds.

To see the rest of this set, visit my flickr page.

Willett's Winery

2008-03-30T11:07:00.004-05:00

Last night, Becka and I were invited to Willett's Winery in Manito for a lovely evening of wine, a cooking contest, and a cooking demo. I can't say enough good things about the owners Cris and Dan. They were very hospitable and even took me on a grand tour of his wine making operation. In the short time that we discussed wine making, Dan taught me several pointers that I will be immediately putting into practice tomorrow when I begin the fining process on my own wine.

Chef Kevin has worked closely with the Willetts to organize a series of contests where local residents can enter their recipes. Each contest's theme correlates with a dining course. The winner of each contest will have their recipe prepared by Chef Kevin as part of a complete "Wine and Dine" dinner on April 12th and June 14th. The catch is, each recipe must be prepared with Willett's wine.

Last night's theme was desserts, and I was honored to be invited as a guest judge. There were only five entries last night, a few less than the other competitions. It was a tough decision with first place being decided by a mere point. The winner featured a 75 year old chocolate cake recipe that called for vinegar and water. The contestant substituted Willett's Midnight Cherry wine and it was a smash hit! The texture of the cake was unbelievably moist and tender - I doubt if I could have baked a better cake. She iced it with chocolate fudge icing and served it with a chocolate cherry sauce that also included the Midnight Cherry wine.

I must say that Willett's is rustic, yet classy, but never pretentious. The wine speaks for itself. Which brings me to a short rant about Illinois wines. I've heard so many people taste a local wine and proclaim it to be "good, but not quite like a Cab or Pinot Noir." Well, the truth is, it's never going to taste like those wines, and shouldn't be expected to. I find them neither better or worse than "world class wines," but a refreshing alternative that should be appreciated on it's own merit. Why would I want to travel to Manito to drink a wine that tastes just like a wine that I could buy in the grocery store? I will say that I was floored by their Chamborcin, a dark red with a spicy tobacco character. I had never tasted a wine with this particular smokey and spicy edge, yet it was still well balanced. I liked it so much that I came home with three bottles of it, and yes, I will be holding on to them just as if they were an absurdly priced bottle of wine (which they are not). Plus, I have the added pleasure of knowing that I am supporting local agriculture.

Lastly, Dan crafts and bottles all of his wine by hand, and is truly passionate about his trade. Dan and Cris both have an enthusiasm that is contagious, but from the moment you walk into the winery, you are put at ease. You will never be made to feel uncomfortable for being unfamiliar with Illinois varietals or not knowing what you like. Samples are offered freely and the atmosphere is relaxed. It's almost as if you are stepping into another time and place, and you just can't help but to smile.

And, of course, I snapped some photos:

A stunning array of their currently available wines. Notice the two medal winners.

The winning recipe. Chocolate cake made with Midnight Cherry wine.

Another over the top chocolate dessert with raspberries and chocolate sauce.

A sneak peek at Dan's wines inside his giant walk in cooler. Brilliant!

Seriously?

2008-03-22T08:24:00.001-05:00

(sorry, this was taken with my phone)

Common Ground Coffee...Well, Not Ground Yet

2008-03-19T22:08:00.003-05:00

Actually, the coffee is only purchased at Common Ground and imported by Equal Exchange, a fair trade business. Until a few weeks ago, I wasn't aware that Equal Exchange had Ethiopian coffee. As many of you know, I prefer to support Ethiopia by buying their coffee, and I always try to point out any fair trade coffee that I come across. This one also happens to be organic, as most from Ethiopia are.

Ethiopia is renowned for their coffee, and this one hails from the southern region of Sidama. It is a full city roast that produced a fruity shot, albeit a little on the stale side. The beans weren't oily, and it was obvious that they were in the bin at the store for a while; which is an issue because it's not tightly sealed and it's exposed to light. It didn't help that I left it in my cupboard for several weeks before I tried it. Despite all that, it is very delicious and I will be buying it again considering the lack of Ethiopian coffee on the market. It's $8.99/lb.

Cooking Gone Wild

2008-03-15T01:33:00.002-05:00

Backpacking is one of my favorite outdoor activities although I haven't been able to do much of it recently. There is nothing like the feeling of freedom knowing that all the essentials (and a few luxuries) are strapped neatly to my back, and that I can fully experience nature without the annoyances of car camping campgrounds (not that there is anything wrong with car camping).

So, what then, do you eat when you are wandering aimlessly for days through seemingly endless mountain trails? Berries, fiddlehead ferns, wild game, twigs, leaves? Well I, like many others, bring homemade dehydrated food that I reconstitute with hot water in camp. Dehydrated food saves a ton of weight and space which allows me to stay "lost" for longer. It's incredibly easy to prepare and requires very little time in camp to cook - simply add boiling water. The meals can be very delicious if you follow the recipes in here book or online.

My good friends over at the Backpacker Forums have helped me tremendously when it comes to backcountry cooking. The forums are a wealth of knowledge with several active members who have authored back country cookbooks. Among them is my friend Laurie from Ontario who recently authored "A Fork in the Trail." It is a collection of 208 recipes designed to be lightweight and completely delicious.

She also keeps a blog at her website that I will be reading from now on. And if anybody has any questions, please feel free to drop me an email or head to the forums for some insight.

Cheers

Peaches and Vinegar

2008-03-10T23:15:00.002-05:00

This dessert is based on a very traditional Italian recipe using strawberries and the finest Balsamic Vinegar. I substituted peaches and used my best Balsamic - aged over 27 years. Ok, I lied. I don't have Aceto Balsamico Tradizionale di Modena with the Extravecchio designation (aged for 25 years or more). As you can probably guess, it's quite pricey. Instead, I made a Balsamic reduction with pretty decent vinegar and some sugar in the raw. I usually use dark brown sugar, but I was all out. The extra molasses helps to darken the color and add depth of flavor. Anyway, it could have been reduced slightly more for a sexier photograph, but the consistency is authentic. A bit of fresh ground pepper sets it off. I just wish peaches were in season.

Bear Grylls vs. The Truth

2008-03-10T16:41:00.003-05:00

So, today I came across this video that cracks me up every time I watch it. It is indisputable proof that Bear Grylls from "Man vs. Wild" is not only a fake, but advocates dangerous techniques that could get somebody killed. I wouldn't mind so much if he would admit that what he does is dangerous and unnecessary, and stop trying to pass it off as legitimate survival education. His show belongs in the category of "Jackass" and all the other mindless entertainment of MTV. It turns out that America's thirst for this crap has caused channels like Discovery to replace their edutainment programming for entertainment. Another example is "Smash Lab," which I've been told is like "Myth Busters" without the science. Even "Myth Busters" is overacted at times and dramatic, but at least it still has an educational core. Shame on you, Discovery Channel, for pandering to this audience.

Back to Bear. I remember several reports that he stays in hotels during his "expeditions" and the camera crew helps him out and carries his gear. I have never really researched this because the show seemed so phony that I felt it wasn't worth the time. But after seeing the video, there is not a doubt in my mind that the show is fake and dangerous. Let's fight this disinformation by TURNING IT OFF!

Now for some survival truth:

1. The only safe way to cross lava bridges is with a rope and harness, and should only be done by trained individuals as a last resort.

2. Jumping onto a bridge is never safe and can result in death.

3. Always look for an alternative route.

Without further ado:

Tofu Tacos

2008-03-03T00:38:00.003-06:00

I can't say enough good things about tofu tacos. I know many of you shy away at the mere mention of tofu, but I've converted several people with this recipe. It should be mentioned that I'm not using tofu specifically as a meat substitute; it's good in its own right. There are, however, a few tips that will bring out the best in your tofu.

1. Start with firm or extra firm tofu for this recipe (NOT silken tofu, even if it's labeled as firm).

2. Freeze the tofu and thaw it before you cook it. This toughens the proteins giving it a meatier texture. When you thaw it, gently ring out as much water as you can - like a sponge.

3. Use an ultra seasoned wok or a teflon pan capable of browning food. If you use a stainless steel pan, be sure to have a metal spatula capable of scraping the fond from the pan (hold it upside down and scrape firmly; think cow catcher instead of snow shovel). It's important to brown the tofu to develop flavor and to minimize the scrambled egg texture.

I like to start my sauté with onions and maybe some peppers. Depending on the size of your pan, you may have to evacuate the vegetables before adding the tofu. It's important that you use medium high heat and a fair amount of oil. Don't forget the salt! Once you have achieved browning, add the vegetables back in and sauté the garlic being careful not to let it burn. Season liberally with paprika, chili powders, cumin and the like. Then deglaze with a liquid of your choice (wine, vegetable stock, or lime juice and some water), and be sure to cook the liquid back out for a firmer texture.

Use a good quality corn tortilla and garnish with cheese, onion, salsa, leaf lettuce, lime juice, and yogurt.

Making the Tortillas (photo by Becka).

Tofu Tacos with, Onions, Lettuce, Cheddar Cheese, Tomatillo Salsa, Yogurt, and Chipotle Sauce.

The Indestructible Coffee...

2008-03-02T23:07:00.002-06:00

Many of you probably know of my affinity for Trader Joe's. Sure, they have their problems just like any other company, but I've always found their products to be first rate. While they don't carry fair trade coffees exclusively, they do have a decent selection; one of my favorites being the medium dark roast Ethiopian. Not only is it among the world's best coffee, it's fair trade, shade grown, organic, and helps to stimulate their economy which is currently in shambles. In fact, many Ethiopian coffee farmers are destroying their coffee fields in favor of khat, a narcotic that commands a much higher price than coffee. You can check out OxFam for more information, and be sure to stop by Trans Fair for tips on being a responsible consumer.

As of last year, Starbuck's now recognizes Ethiopia's right to patent their coffees as it has done in Canada, Japan, and the European Union. Apparently it took more than 96,000 supporters to convince Starbuck's to stop exploiting Ethiopia and help the coffee farmers earn a living wage.

But this isn't about Ethiopian beans. I'm writing about beans grown more than 4,000 miles southwest of Ethiopia on an Island known as Sumatra. I decided to give these a try last time I was at TJ's - a few months ago. I recently opened the nitrogen sealed can to find them in relatively good condition albeit not as shiny as I would like (true coffee connoisseurs advocate brewing coffee within 48 hours of roasting). Anyway, I dialed in my grind and pulled several shots; all were fantastic. It seems that, no matter how sloppy my technique, the shots are very smooth with little to no bitterness. Even if my tamp is uneven or too light, the water temperature a bit too cool, or the dose irregular; the shots are phenomenal. This coffee is virtually indestructible!

100% Arabica Beans, NOT Rubber Flavored Robusta from Viet Nam.

Ahhhh.... Pulling a Shot.

Smooth and Rich Double Shot.

Latte Art is Not My Thing.

KitchenAid Repair

2008-02-26T21:44:00.004-06:00

When I was in culinary school, I purchased a KitchenAid Professional 6 stand mixer under a group purchase. I used the mixer twice; it got hot and quit working. Because I obtained it through a group purchase, it was quite a hassle to return it, so I didn't. In retrospect, I should have went through all the hoops, but working my way through college demanded nearly all of my time. As a result, it sat in storage for many years. This weekend I got it out and took it apart. I deduced that it must be a blown thermal fuse, but I couldn't find it. Today, I disassembled it further and found the fuse in the motor housing (the logical place to put it). I removed and tested it to find that it had indeed blown. A quick trip to Radio Shack yielded a new one for only $1.83. The only problem is the old one was set to blow at 100ºC while the new one blows at 128ºC. I decided that I would just have to be careful that it doesn't heat up again. So now I'm ready to make some bread!!

So, why did it blow in the first place? Because I didn't read the manual... Yes, even chefs are fallible. It turns out that I was kneading dough on 1st speed because 2nd speed seemed to shake and abuse the machine too much for the particular recipe. However, the fan is connected to the rear of the motor and does not turn fast enough on 1st speed to sufficiently cool it. Moral of the story: Always knead dough on second speed - even if the machine shakes a bit.

DISCLAIMER: This is not meant to be a tutorial. If you lack sufficient knowledge of electronics, DO NOT attempt to fix this yourself. Also, DO NOT replace the fuse with one that is rated at a higher temperature than 100ºC - I am going to install the correct fuse in my model as soon as I can order it online (Radio Shack did not carry the 100ºC fuse).

The disassembled mixer with the motor removed.

The square spot is where the thermal fuse was located.

The offending fuse.

The reassembled mixer.

Close-up view.

The mixer in action!

Warpharin Ale

2008-02-25T22:07:00.002-06:00

Tonight I tapped the long awaited Warpharin Ale (named after our band, NOT brewed with blood thinners). The idea was to determine what each band member prefers in a beer, then customize a brew to please everybody. After careful consideration, I decided to rule out stouts and porters, and opted for an American Amber Ale. I thought a session beer would be very appropriate. I also thought I would avoid an intense hop bitterness, and go for hop flavor and aroma; partially because of the current hop shortage. I chose Cascade hops that impart a slight citrus flavor. Next, I added a full pound of honey malt to provide a nutty and caramel flavor. A half pound of Belgian Caramunich malt provided excellent head retention as observed in the photo. I also added a bit of dark brown sugar to lighten the body and add a bit of sweetness. Lastly, I pitched Safeale S-04 dry yeast for a very clean fermentation without obvious esters or yeasty aromas. Also, it was fermented at a chilly 60ºF, which facilitates a nice clean flavor.

Without further ado, my official review:

Warpharin Ale
American Amber Ale
4.84% ABV

Appearance: A deep amber color with an light brown rocky head that eventually fades to a thin layer. A significant amount of lacing is apparent on the glass after the beer is gone.

Aroma: Strong caramel and honey aromas. Light hop presence, but noticeable. No yeast character is apparent. Slight alcohol vapor, but not overwhelming.

Flavor: Deep caramel and a bit sweet. Moderately malty with a slight nutty character.

Mouthfeel: Very smooth with a fair amount of carbonation. The residual sugars slightly coat the tongue without completely shutting out the hop bitterness.

Drinkability: Very drinkable as a good session beer should be. All in all, the beer might be slightly unbalanced toward the malt side. Currently, the IBU's are approximately 29, and I might up them to 34 for the next batch. It's still a very delicious brew that I would deem a success!

Cheers!

After the Eclipse

2008-02-20T21:22:00.002-06:00

A special thanks go out to Ken and John who were both kind enough to remind me about the lunar eclipse tonight. I didn't take any pictures during the eclipse, but I really liked the fiery glow of the moon afterwards. I only wish I had a telescope to get a better view. Maybe when Ken gets his, I'll take some pictures through it.

Poached Pear Breakfast

2008-02-18T13:55:00.002-06:00

OK, so it was more like noon before the pears were finally done, but it was still the first meal of the day. I mixed about a cup and a half of sugar with enough water to cover two peeled pears. I added some honey, nutmeg, cinnamon, and vanilla to the mix and brought to a simmer until everything dissolved. I then added the pears and poached for over an hour. When the pears were nearly fork tender, I removed some of the cooking liquid and reduced it into a sauce. You could use wine in this recipe as well to add complexity. For me, it was too early in the day to pop a bottle of wine, but they still turned out delicious.

Soup of the Day

2008-02-18T11:39:00.002-06:00

Roasted Butternut Squash and Potato Soup:

Halve one small butternut squash (reserve the stringy inside bits) and spray with olive oil. Season with salt and pepper. Peel 4 or 5 small yukon gold potatoes and halve. Toss with olive oil, salt, and pepper in the pot that you are going to make the soup in. Put the squash and potatoes on a sheet pan and roast at 400ºF until slightly browned. Lower the temp to 350ºF and bake until fork tender (about an hour). Meanwhile, melt about two tablespoons of butter in the soup pot. Sweat about half an onion (diced), 3 or 4 cloves of garlic (minced), and the stringy bits.

When the vegetables are done, add the potatoes to the pot and scrape the squash from the shell with a spoon. Be careful not to get the squash rind in the soup. Roughly mash up the vegetables with a fork and cover with vegetable stock, chicken stock, or water. Bring to a simmer for at least five minutes. Purée with an immersion blender while adding enough warm milk (or cream) until very smooth. Adjust the consistency with milk and season to taste. This recipe can be seasoned with various spices such as cinnamon, nutmeg, cayenne, paprika, cumin (not all together, though). I chose a bit of paprika and habanero powder which gave it a nice kick. Garnish with Jalapeño peppers, yogurt, and serve with crusty bread.

Red Curry with Potatoes and Tofu

2008-02-17T13:56:00.002-06:00

Last night, we had a bunch of Yukon Gold potatoes to use up, so I decided to whip up a curry. Curries are great for utilizing leftover stuff, so I proceeded to clean out my fridge. For this recipe, I seared the tofu in peanut oil, then set it aside. Next, I sautéed onions, orange bell pepper, potatoes, garlic, and red curry paste. I deglazed with chicken stock and a bit of water - enough to cover the potatoes so that they would simmer. When the potatoes were about half way done, I added a half can of coconut milk, and a big handful of frozen spinach. When the potatoes were nearly done, I added the tofu back in to warm. I garnished with green onions and served with white rice.

Have you noticed that I REALLY like Thai food?

Gloria's Candies: First Attempt

2008-02-17T13:35:00.002-06:00

Well, our first experiment wasn't a complete failure. My instructions from the Mexican cooks were: Cook sugar and milk for a long time while continually stirring, then add pecans. Sure, it was a little vague, but I can make it work. Basically, I poured all of the granulated sugar I had into a sauce pan and began heating it; meanwhile, I covered it by about an half inch with 2% milk. We simmered and stirred it until it was nicely caramel colored and at the soft ball stage. I should mention that I also added a bit of 100% maple syrup at the beginning (more on this later). So, I cut off the heat and added the finely chopped pecans. I let it cool for a while then stirred vigorously to incorporate air to keep it from being a dense caramel - I was looking for more of a light fudge consistency. They were decent, but very crystalized. I added a few drops of milk to help dissolve the crystals and bring it back into a cohesive mass, but it didn't completely cure the crystal problem.

When I decided to add the maple syrup, it wasn't just because maple and pecans go so well together; I had intended to add an invert sugar to prevent the crystallization problem. As it turns out, I should have added honey instead, because pure maple syrup is not an invert sugar. Next time I will be adding honey or some other form of acid or invert sugar to keep the candy nice and smooth. The only other problem was that it wasn't nutty enough. Add more pecans than what you think you will need.

When I try the recipe again, I will post the amounts of ingredients that I used. It is all sort of a guessing game at this point since there are so few references to Gloria's Candies online.

Hope you enjoy!

Happy V-Day

2008-02-14T21:44:00.003-06:00

As much as I find this holiday insufferable, I thought it should at least be an excuse to cook a nice meal. I opted for Paella Valencia because I couldn't decide what I was in the mood for. Why not have it all? Mussels, clams, sausage, chicken, and saffron to kick it off. I left out the shrimp, as Becka generally is not a fan except in shrimp cocktail and dim sum. It was still excellent even though I didn't have a paella pan and didn't cook it over a wood fire. I still managed to get the much sought after paella crust from the cast iron pan I used. The only other substitution I made was Andouille sausage since Schmuck's didn't have Spanish Chorizo.

So I think I will continue to forgo the roses, expensive candies, crowded restaurants, and Hallmark cards in favor of this classic Spanish dish. In fact, I think I will start referring to February 14th as St. Valencia Day...

Spinach and Garlic Pizza

2008-02-12T22:39:00.006-06:00

Tonight I made a Spinach and Garlic Pizza with Oat Bran Whole Wheat Crust. Actually, I made four and froze three of them. It took very little time to make the other three, and now I have supper for a few days. I referenced a pizza dough recipe from Alton Brown, but I used a bit more instant yeast and fermented at a much higher temperature for a shorter time. His method develops much more yeast flavor and a slightly better texture, but I wanted pizza tonight instead of tomorrow morning. The crust was fantastic for being whole grain; I used the Oat Bran Blend from Hodgson Mills. Also, I didn't have cornmeal, so I dusted the pan with grits - not a bad substitute.

Becka the Pianist

2008-02-12T20:30:00.001-06:00

Just another thing I admire about Becka; she plays not only with passion and inflection, but has the ability to play complex rhythms while singing. It's spectacular.

BAD APPLE!!!

2008-02-11T18:04:00.001-06:00

UPDATE (3-2-08): Apple overnighted a new adapter to me after much arm twisting. They did make me take it to an Apple service center in Peoria to ensure that it wasn't my computer ruining the adapter. A representative informed me that there weren't enough occurrences to warrant a recall, but they still shipped me the newly designed adapter free of charge, despite being out of warranty. I plan to somehow reinforce it somehow to prevent this from happening again as I am not completely satisfied with the new design. Anyway, thank you, Apple...

EDIT: After talking to Apple today, they indicated that they would send me a new adapter even though the warranty is expired. However, they want me to take it to an Apple service center in Peoria to ensure that it's not my computer's fault that the power adapter failed since this is the second incident I've had. Seems reasonable, but not once did they mention that there are significant problems with this adapter.

Let me begin by saying that I'm generally a big Apple fan. I've been using them for years, but recently they've fallen short in the customer service department. For instance, the optical drive in my Mac Mini began making an obnoxiously loud noise. Since it was still under warranty, I called Apple to request a work order. They informed me that, although my Mac Mini was under warranty (1 year), my tech support warranty (3 months) was expired. I explained to them that I didn't need tech support; I had a hardware issue, but they would not even listen to my explanation. Instead, they directed me to an Apple service center in Peoria where I could get it fixed. I guess that's not a bad option - maybe I'll get it fixed sooner, but still it's exceptionally lousy customer service.

Now for the kicker: Apple designed an advanced AC adapter for the MacBook Pro line in 2006 dubbed the Mag-Safe Adapter. The plug is held in place with a magnet so that it comes loose in the event of a sudden tug on the cord. It's a brilliant design in that respect, but fatally flawed in another. The part of the cord that takes the most abuse (where the cord enters the plug), is not reinforced well causing the inside insulation to break and the wires to fray. Once this happens, the wires short and quit working (best case scenario) or short and cause a fire (worst case scenario). Luckily, I caught mine getting hot today when it was only mildly shorting out. I immediately began researching and found a pretty nifty post that showed how to disassemble the plug and repair it (Thanks go out to Brian).

I was able to take the plug apart with minimal damage. I then cut the cord and re-soldered the connections. It worked perfectly during the test run, but when I reassembled the sheath, the plug separated from the tiny circuit board inside (this was my fault). That meant that I had to solder five micro connections to reattach it. I did the best I could with an oversized soldering iron and no magnifying glass. It now works intermittently, but I still fear that it will melt or catch fire as in many other cases.

What do Dell, Sony, Compaq, IBM, and Apple all have in common? They all have had issues with adapters, except Apple is refusing to recall this one. Apple has recalled them in the past, but not now for some reason. I wonder how many people will have to die before they decide to do the right thing. Actually, they have quietly released an improved adapter as a response to the widespread complaints, but haven't actually recalled any of the old ones. In fact, the original adapter that came with my MacBook Pro shorted and cause black marks on the connecting pins and on the port in my computer. After twisting their arm, Apple replaced both the adapter and the power supply (inside my computer), though I had to send it in twice.

Now, there is the question of proper usage. Apple touted the ability to yank the cord from the MacBook Pro, but many users may have thought it was acceptable to pull out the plug by the cord as standard procedure. It is, of course, not proper usage. However, in efforts to make everything smaller, Apple designed the plug to be very small which makes it relatively hard to grab ahold of to unplug. I have always been very careful with my adapter, but it still failed. So even through normal and correct usage, the adapter is still a failure. Apple needs to redesign it and recall all of the failed ones before someone is seriously injured or killed.

By the way, a new adapter is $79 from the Apple Store. Since Apple has a patent on the plug, no third party substitutes are available. The customer reviews on the adapter are terrible. I left a review today on the Apple Store stating how terrible it is, and it's currently under review for posting. I also thinks it's totally unethical to charge $79 for something that will inevitably self destruct in a short period of time. Apple won't sell just the plug; you have to buy the entire transformer and AC cord. What a wasteful throw-away society we live in. If Apple really wanted to separate themselves from other unethical corporations, they would repair these adapters at little to no charge. I can envision landfills pilling up with millions of these faulty adapters that could have been repaired with a 50¢ plug.

I, for one, will not give Apple my $79. I will be searching ebay for a broken adapter to repair. Also, I will be in contact with Apple demanding a new one. Tomorrow, I will take it to the Apple Service Center in Peoria and demand a replacement.

I also DO NOT recommend leaving it plugged in while you are away or sleeping! I will never again leave mine plugged in, which means that I will have to implement a new alarm clock system. Sadly, I will miss the Alarm Clock program that wakes me up with songs from my iTunes playlist.

Sorry there are no pictures on this post. I'm simply too angry to go take them. Please enjoy the links to other photos that people have been so kind to post.

Bad Apple, Bad...

P.S. To Apple: I will be awaiting my cease and desist letter that you so love to mail out while you sweep these things under the rug.

EDIT: Apparently, Apple is replacing some adapters that melt even after the AppleCare warranty is up (which the adapters weren't covered under anyway). Hopefully, they will provide me a new one tomorrow.

Na Na Thai Update

2008-02-10T08:21:00.000-06:00

Yesterday, Becka took some photos while we ate at Na Na Thai in Bloomington. She is very good with a lens and managed to capture some of the exceptionally brilliant light coming in through the window. The food was delicious as usual, and we were pretty stuffed when we left. I really wanted to try one of their salads, but the waiter informed me that they were not entree salads - though they were priced only about a dollar cheaper than the entrees.

Becka had the Kang Pa Curry with chicken, which had a very prominent basil flavor. It was based on a red curry without coconut milk. It was very tasty, but unfortunately, not attractive enough to feature here. I had the Pad Se Ew with shrimp which was pretty sweet and a bit boring. Many of you probably know that I'm not a huge fan of sweet, but I was able to add tons of red chili sauce which contributed complexity to the dish. Broccoli was a major component of the dish, including the leaves, which I'm not fond of. All in all, I enjoyed it, but probably won't order it again. We also had Chicken Satays and Thai Egg Rolls. The satays had been marinated in a decent sauce and were seared nicely. They came with a nice Cucumber Salad and a Peanut Sauce that was bit thick and gravy like. The Thai Egg Rolls were filled very meagerly with chicken, carrots, and transparent mushrooms. It seemed as if there was more wrapper than filling, but they were still delicious, crispy, and greasy. The filling was very flavorful and the dipping sauce was excellent - sort of a Thai Sweet and Sour sauce.

Thai Egg Rolls

Cucumber and Red Onion Salad

Pad Se Ew with Shrimp

Bare Bones Pad Thai

2008-02-07T21:15:00.000-06:00

Tonight, I stopped to pick up a few of the remaining ingredients I needed for Pad Thai. I just happened to be at Walgreens and couldn't help but wonder why peanuts and cashews are always so cheap there. They are usually 2/$5, plus they offer the lightly salted variety. After that, I stopped by Cub's and picked up some bean sprouts.

I took about 25 minutes to assemble the prep work and wait for the noodles to rehydrate. When I found out the "seedless" tamarind paste I bought at the Asian market actually had seeds, I went ahead and supplemented my sauce with two whole tamarind pods since it was only slightly more work. Unfortunately, I was lacking a few key ingredients: scallions, dried shrimp, cilantro, and salted cabbage, yet it was still delicious. My Pad Thai sauce consisted of tamarind, water, fish sauce, rice wine vinegar, palm sugar, and some habanero powder. Even a bare bones Pad Thai has a hell of a lot of ingredients.

The Pad Thai Mise en Place: (Clockwise from the left) Crushed Peanuts, Rice Noodles, Peanuts, Bean Sprouts, Sauce, Noodles in Water, Fish Sauce, Peanut Oil, Eggs. (On the board) Tofu, Limes, Bean Sprouts, Palm Sugar, Chillies, Tamarind.

Notice the sear on the tofu from my new wok!

State of the Fermentation

2008-02-05T21:37:00.000-06:00

I am pleased to report there is good news on all fronts. Tonight, I made 6 gallons of wine using Bergamais grape juice from California. It will be very similar to a French Beaujolais, but can't be called that because the French have exclusive rights to the name. Anyway, I plan to age all 30 bottles on toasted oak, and possibly spice a few.

The Warpharin Ale has finished clearing and tastes superb. It finished at a modest 1.010 (two points better than expected) making the ABV 4.84%. It will be a lovely session beer - perfect for those marathon band practices. The beer has a medium malty character with a nice hop presence, but low in bitterness. The color is a rich amber. Also, brown sugar lightens the body somewhat giving it a "snappier" feel.

The Winter Warmer has been happily aging for a couple of months, but still needs a good dose of spices. I'm still debating what to spice it with...

The Bergamais just prior to pitching the yeast.

The Warpharin Ale (front) and The Winter Warmer (back)

Hydrometer reading on the Warpharin Ale

Superbowl Spread '08

2008-02-04T01:12:00.000-06:00

Becka and I created a nice spread to take to a Superbowl party today. Unfortunately, my immersion blender decided to let me down just as I was about to blend the hummus. It simply wouldn't turn on, so Becka processed the mixture with a potato masher. It was a bit rustic, but very delicious. I substituted habanero powder for cayenne pepper which added a nice fruitiness. We also assembled a plate of Cappocola and Prosciutto ham; Manchego, Stilton, and Romano cheeses; and Dates. Not pictured were fresh Kalamata olives and Crustinis.

New Works from an Old Friend

2008-01-30T19:29:00.000-06:00

I recently had the opportunity to photograph a number of paintings by my good friend Josh Pitcher. I worked with Josh quite a few years ago when I got my first real restaurant job. He taught me so much about cooking and life that I will owe him for years to come. Although it was a pretty lousy job, we had some great times there - it was a fun environment to work in. Josh and I would often play music late into the night after working at the restaurant, and occasionally play open mics together.

Josh's sculptures are some of my favorite of his works - primarily his granite pieces. He also does mixed media paintings of tools, portraits, self-portraits, and abstracts. This photo shoot consists mostly of abstract acrylic on canvas painted between 2005 and 2007. Josh sells his art at various shows throughout Illinois, but you can call him directly if you see something here that you like. Most of his work is untitled, so I've numbered them on my flickr account. If you are interested in a piece, check out my Flickr account or click the photo on the slideshow and note the number. If not, just enjoy the free art show!

Contact:

Josh Pitcher
Peoria, IL
(309) 692-1476
(309) 712-3840

¿Tenga Clase?

2008-01-29T08:47:00.000-06:00

Someone asked me a while ago if Mexico had all dirt floors. I know that it was partially in jest, but I think people have serious misconceptions when it comes to imagining industrialized Mexico. Sure, there are areas where people live in shacks built from used automobile parts and scrap metal, raise farm animals in the street, and have dirt floors, but it is hardly representative of the entire country. When it's bad, it's really bad - but even I was surprised to find the amount of upscale places that were accessible by a good portion of the population; at least in Monterrey where jobs are abundant. This excludes the American tourist traps along the coast where you expect to find high class living.

I thought I should post a few of the more upscale food related photos that I took in Monterrey. I found a nice cafe called Tok's in a newer shopping center a few miles from downtown. The menu indicated that they hire students from the local culinary school. Although it was just a cafe, the decor was really upscale and the plate presentation was decent.

I suspect that Tok's might be a chain restaurant, but I was unable to find any other locations online.

Their Chili Relleno is among the best I've ever had.

This is an upscale supermarket that carried a lot of quality food. They had about a dozen different kinds of granola available in bulk. They also had a nice selection of beer and liquor, but it wasn't cheap.

Ok, so this one isn't food related, but it is one of the coolest equatorial sundials I've seen. I don't fully understand all of the intricacies of this, but I suspect there is more to it than I have gathered in my research. If anybody has a better understanding of this type of sundial, apparent solar time, or the equation of time, please point me to a resource that could help explain it. Thanks.

South Padre Island

2008-01-28T20:01:00.000-06:00

After Mexico, I spent a day at South Padre Island. The water was pretty chilly and the sky was overcast, but it was nice. I ended up with a couple decent pictures and enjoyed some fantastic seafood.

This is a Portuguese Man O' War sans its tentacles. I was fortunate enough to catch it while the light was brilliant.

I like the industrial gray tones and the reflection of this shot.

This was lunch at Pirates Landing in Port Isabel. The decor was a bit gimmicky, but the oysters were superb and the view was outstanding.

Na Na Na Na, Hey Hey Hey, Good Thai!

2008-01-21T20:11:00.000-06:00

Alright, so the title of this post is corny as hell, but food is great at Na Na Thai in Bloomington. Although I still love the Thai House, Na Na Thai has a few dishes that just aren't offered there. While it's not much to look at from the outside, the inside is beautifully decorated in a very modern fashion that is contrasted by the more traditional Thai decorations.

We started with mussels that were cooked in a broth with basil and lemongrass. It was very delicious on its own, but we found it was a bit more balanced with the addition of the house chili sauce (the multicolored sauce in the photo). They told us that there were eight mussels per order, but we received ten, which was nice. The fried tofu was nice and crispy - exactly as it should be. It was served with a tasty sweet and sour sauce with crushed peanuts.

Becka had the Pad See Ew (I've seen this spelled a dozen different ways), and proclaimed it to be very delicious. She reported that the noodles could have been seared a bit more and the eggs better incorporated, but that it was good. I had the Duck Curry which was excellent. The waiter informed us that the ducks were cooked Peking style in Chicago and brought in fresh. It was superb, and contained a fair amount of duck. It could have been spicier, but I failed to indicate that I wanted it prepared in the authentic Thai manner. It was a bit different in that it contained green beans, but they were fresh and offered a nice contrast in texture.

Note: these were taken with my phone, so please excuse the poor quality.

Mussels and Fried Tofu

Pad See Ew

Duck Curry

George Bush Intercontinental Airport

2008-01-21T19:44:00.000-06:00

Just wanted to mention that Houston was the worst airport that I've experienced so far. It was very difficult to find the correct terminal because my airline was not listed on the sign. Finally, someone was able to assist me and I took a "shuttle" across the entire airport to what appeared to be an entirely separate building. When I finally reached the correct terminal, I had to go through security again, which did not happen at any other airport while taking connecting flights. Seriously, it was like the airport was designed by a child.

And when I finally passed security I was treated to this:

La Diligencias or El Cabrito... Pt. 2

2008-01-13T22:59:00.000-06:00

Now for the front of the house and a bit more about the food. It should be noted that I was only able to photograph a small portion of the food I consumed. I was generally so busy that I didn't always have time to snap photos, or I was in an area that I didn't feel comfortable toting my camera.

This is the dining area of Las Diligencias. It is pretty upscale for the district and draws a diverse crowd.

A couple of the servers requested that I take their picture. They were really very proud.

When I returned to Las Diligencias to take pictures, they presented me with a traditional Northern Mexican Dish called Machacado con Huevos (Crushed Dried Beef with Eggs). Since cattle are rare in this region, they preserve all the beef they can by salting it and curing it in the sunlight. The resulting meat is called Carne Seca, which is sort of similar to our Beef Jerky. Basically, it's a scramble with bits of dried beef, serrano chilies, onion, and tomato. This dish is often paired with Queso Fundido con Chorizo (Melted Cheese with Spicy Mexican Sausage) and eaten like a taco. I will definitely be making this one in the future.

This is Sopa de Mariscos (Seafood Soup). It was based on a tomatoey crab broth and garnished with shrimp, fish, mussels, octopus, squid, and a frog leg. I didn't get to see them make this soup, but it was delicious. The frog leg was a pleasant surprise.

Most of the beer that I drank in Monterrey were brewed by Cervecería Cuauhtémoc Moctezuma, a brewery in Monterrey. This model is a Marzen with a beautiful amber color and an off white head. It's mildly malty and finishes very dry. Next to Negra Modelo it's my favorite Mexican beer. CCM also brews Carta Blanca and Bohemia. All the beers were damn fresh, especially the Carta Blanca on tap at the hotel for 10 pesos.

Again, this beer was much better on tap. It's an American Style Lager, and I suspect it's brewed with rice. However, unlike its American Counterpart, this one actually has flavor. It was a bit maltier and hoppier than most American Lagers. And again, 10 pesos...

So this isn't a great picture, but I just had to talk about Gloria's. They're not made at the restaurant, but they are so delicious that I had to get a recipe. Basically they are pecan candies made by cooking milk with sugar over low heat, stirring constantly for a LONG time, and then adding the crushed pecans. There is an imported version that's sold in Mexican grocery stores, but they pale in comparison to the real thing. The imported version is like a pecan caramel, where these are smooth and buttery with a ton of pecan flavor. I will post the recipe once I've perfected it. They sent me home with an entire bag of these, two of which actually made it across the border!

Well, that's it for this post. I have more Monterrey pictures that I hope will be mildly interesting, and those will appear in later installments.

Cheers

Las Diligencias or El Cabrito... Pt. 1

2008-01-13T15:45:00.000-06:00

Sometime last week, I embarked on a journey to Monterrey, Nuevo León via bus from Southern Texas. I had but four goals and no particular agenda.

1. Work in a restaurant to learn new culinary techniques and recipes.

2. Drink Carta Blanca and Indio beer.

3. Eat tons of food.

4. Don't get rolled.

Well, I am happy to report that I accomplished all of the above goals. However, the American dollar is weak and Monterrey is expensive, so it wasn't long before I ran out of money. I did, however, eat a ton of expensive food, a fair amount of cheap food, and drank a modest amount of beer.

When I first got off the bus, I wandered to the University Metropolitan Area where I found a nicer looking restaurant situated caddy corner to a place called El Cabrito (The Goat). Because Northern Mexico lacks an abundance of cattle, their specialty is goat. I had eaten goat cheese and drank goat milk, but never eaten goat meat. The restaurant that I went into also specialized in goat, but was significantly more upscale. As it turns out, both restaurants are owned by the same person, and the goats are roasted whole over a wood fire at El Cabrito. The upscale restaurant, Las Diligencias, gets their meat from El Cabrito, but serves it in a much trendier fashion. As it turns out, goat tastes similar to lamb, and I found it to be very delicious, especially when braised in salsa.

After eating a huge meal at Las Diligencias, I began to speak to the waitstaff and ask if I could see the kitchen. Once the owner arrived, he was happy to show me around. Using the hostess as a translator (my Spanish is weak), I arranged to come back later that evening to work for a few hours. They taught me some recipes and showed me how to cook various dishes. I learned some secrets to cooking goat and how to break one down. I also taught them a few culinary tricks. It was a wonderful experience for everybody.

This is El Cabrito where the goats are roasted on spits over a wood fire. The skinny one is liver that's been wrapped in bacon.

This is where they break down the goats after they are done.

Cabrito al Carbón

This woman made about five tortillas to my one. But they were impressed that I knew how to make a tortilla. Here, she is reheating tortillas that she made earlier in preparation for a large party.

I only wish that I could have spent more time with the friendly people at Las Diligencias. Once I showed interest in their establishment, they opened up and treated me as a guest in their home. They gave me free food, knowledge, and shared cherished recipes. They shared their secrets and livelihood with me, and they probably would have even put me up for a couple of nights had I asked them. It was amazing.

To be continued...

Rio Bravo...

2008-01-06T22:07:00.000-06:00

Today was a day of biking/hiking near the Rio Grande. I managed to get several good shots of some wildlife. The Javelinas (I call them pig dogs, but they are more closely related to rhinos) are quite used to people, but I did manage to get too close to one of them. He subtly let me know that I was in his personal space and I backed off. I also saw a roadrunner which was pretty swell. My favorite picture was the Green Heron (apparently they are pretty rare) which I managed to capture by getting a bit dirty and sitting peacefully by the water for a while. Other bird folk were up on the overlook using their high dollar zoom lenses and spotting scopes trying to takes its picture. I feel like I got the more intimate shot.

The very curious green heron

The roadrunner

The Javelinas

Here is a tattered building where Mexicans sometimes hide until it's safe to cross.

As always, there are more pics on my flickr page.

cheers!

New Year's Revisited...

2008-01-01T19:15:00.000-06:00

As per usual, I work on New Year's Eve catering in some form or another. This year was no different in that respect, but very different in another. It was a chance to revisit a former employer and say hello to a few old friends. What was different, however, was the lack of old friends to say hello to. Things have greatly changed over the past few years - some for the good and some for the bad. I left the Gala with mixed feelings of happiness and longing. I sometimes miss the rush of the kitchen, working nights, and being the one behind the flambé station. But it's also pretty nice having health insurance, a pension, and the satisfaction of helping people rather than serving people. In any event, it was nice to be back in the midst of things, and I also snapped some nice photos.

Sleeping Buddy

2008-01-01T19:11:00.000-06:00

I randomly snapped this with my phone while Buddy was sleeping. I thought it was nice, but then I think all pictures of puppies are excellent! (of course, it's been photoshopped)

Sizzling India

2008-01-01T18:35:00.001-06:00

Becka and I ate at Sizzling India a while back, but I simply haven't had time to blog about it. The meal was pretty decent as usual. It's definitely not the best Indian food that I've ever had, but the service was really excellent the other night. I will say that I have better luck ordering off of the menu as opposed to the lunch buffet. The food tends to be slightly less mushy, which I prefer, as I like to see what I'm eating.

I ordered two of the Chili Bajji appetizers as a meal, and they kindly threw in the traditional side dishes. Bajji are stuffed chillies dipped in a garam (or gram) flour batter and deep fried. The stuffing usually consists of ground chickpeas that are mildly spiced with cumin and other seasonings. They weren't the best I've had, but they were sufficient. Sizzling India serves three standard condiments on the side: a tamarind sauce, a cilantro mint sauce, and a tangy chutney. My favorite combination is a 50/50 mix of the tamarind sauce and the cilantro mint sauce. It provides a nice sweet and sour tang to the dish, but also adds moisture as the bajjis can be a bit on the dry side.

Becka had some sort of vegetable curry, but I can't remember exactly what was in it. She said it was very good, however. The sides included white rice, a corn soup, dal, a mushroom curry, a vegetable curry, a tangy yogurt sauce, and a mango custard with canned fruit cocktail floating in it. I liked all of the sides except the tangy yogurt and the mango dessert. I'm just not a fan of canned fruit cocktail - it's just not...right. The custard was decent. Also, the corn soup was a bit bland, but edible.

And then there's Naan. There is just something about Indian flat bread cooked in a tandoor. I could make a meal out of Naan and curry any day.

Double Back Simplicity Ale

2007-12-23T01:33:00.000-06:00

This ale has been aging in secondary fermentation for a few weeks now, and I decided to keg it today. It's loosely based on Chimay Rouge, but I added dark Belgian Candi sugar instead of light, so it's a bit darker than Chimay. Also, due to the hop shortage, I was unable to get the appropriate hops. As a result, it tastes more like an American hopped lager crossed with the yeasty characteristics of a Belgian ale. I'm thinking about seeking out some better hops and dry hopping it in the keg. It's definitely a complex beer, but I'm just not happy with the hop character. All things aside, it is very lovely looking in the glass with a decent amount of head retention.

On Deck: Belgian Wit and Winter Warmer Specialty Ale

Over the last few weeks, I have been busy studying water chemistry, obtaining brewing equipment, refining my brewing methods, and basically trying to improve my mash efficiency. In order to effectively adjust my water, I need to know its composition. The water quality report from Illinois American Water assured me that the water is safe to drink, but gave me very little information about the cosmetic side of my water profile. I will need to send a sample to a lab to break it down. Does anybody know of a local lab that will perform this service for me? Otherwise, I will need to send my water to a lab in Minnesota a couple of times per year at $15 a pop. If there are any other all grain brewers in 61615, please let me know if you are interested in water chemistry. Perhaps we could share the lab fees. Here is a link to a chapter in "How to Brew" by John Palmer that discusses the importance of ph in mashing.

Even though this ale didn't turn out as nice as I would have liked, I can't help but to smile knowing that the government was unable to rape me with their outrageous alcohol tax. And all is well...

cheers

Edit: After dry hopping this beer with a half ounce of Cascade hops, it is much more palatable. Cascade is one of my favorite hops and I can't wait to see how the flavors develop.

Double Back Simplicity Ale
Belgian Dubbel - 7.02% ABV

Sandy the Dog

2007-12-16T22:02:00.000-06:00

This picture of Sandy came out so nicely, I just had to share it. Hope you enjoy!

cheers

Celebrating the First Real Snowstorm!

2007-12-16T01:12:00.000-06:00

Raspberries, Turbinado, and Snow...

Mini Tamalada

2007-12-13T21:45:00.000-06:00

After a trip to La Esquinita, Becka and I decided to make tamales. In Mexico, a tamalada is a tamale making party that's similar to an assembly line. Everyone pitches in. Although we were far short of an assembly line, we worked well together and produced some very nice tamales. The filling consisted of black beans, onions, achiote, habanero, and, of course, masa. We steamed them for about an hour and fifteen minutes before digging into this wholesome feast.

Achiote Black Bean Tamales

Over The Line Stout

2007-12-12T19:59:00.001-06:00

Well, this beer has been through some twists and turns, experienced a relatively sluggish fermentation, has aged for several weeks now, and finally matured into a quite respectable Russian Imperial Stout. I am proud to say that this beer has exceeded all expectations that I could have had for it. It has taught me a ton about fermenting big beers and properly pitching yeast. In any event, it has finally made it's way (at least half of it, anyway) into a cozy keg. The other half was bottled for Christmas gifts. I am excited to see what this beer tastes like in six months to a year after being bottle conditioned.

Ahhhh...Served on tap at a perfect 52ºF. This is the good life.

Over The Line Stout
Imperial Stout
9.2% ABV

Appearance: Deep brown to black in color with a dark tan creamy head. Good head retention.

Aroma: Caramely and malty with chocolate and hints of bananas.

Taste: Deep malt flavors. Not as toasty as I would have liked. Very little hop flavor.

Mouthfeel: Very smooth. Alcohol bite is more prominent as the beer opens up. Medium carbonation.

Drinkability: Very drinkable. Rich and wholesome. Very clean flavor with subtle yeast complexities.

Schlafly's Oatmeal Stout

2007-12-09T22:38:00.000-06:00

In the past, I have enjoyed many brews by Schlafly, all at a very reasonable price. And I have noticed a trend with this St. Louis brewery - when they do a flavored beer, it's often overkill (most notably, their pumpkin beer that I tried last year). But within their 80 some brews, many are truly delicious, e.g., their Coffee Stout. However, this was not the case with the Oatmeal Stout. I must say that this is the most disappointing beer I have tasted since Granite City tainted their delicious Dopple Bock with their deplorable Lite Lager.

So, here goes:

Schlafly Oatmeal Stout
5.7% ABV

Appearance: Dark brown to black in color, yet watery when poured into a glass. A good deal of carbonation yielded a nice, khaki colored, foam head that dissipated rather quickly.

Aroma: Light hop aromas, a bit floral. A very "closed" beer. Slightly caramely.

Taste: Moderately dry. A bit of chocolate, hint of caramel. Nothing outstanding. Very hoppy. Reminiscent of a dark lager.

Mouthfeel: Thin and watery. Very low final gravity. Very snappy. Loads of carbonation.

Drinkability: Not worth buying again. I would rather shell out the extra buck and grab a Goose Island Oatie Stout or a Breckenridge Oatie Stout - both much better small stouts in this price range. The main problem I have with the Schlafly beer is that the malt body doesn't stand up to the amount of hops in it. The original gravity of this beer is 14 plato, dead average for the style, but the International Bitterness Units (IBUs) are 40, which puts it at the top end for the style. Kind of a mismatch if you ask me. This beer just a bit of malt kick to balance out the intense hops.

Now, back to my Flying Dog - Gonzo Imperial Porter. mmmmmmmm.

Cheers

After the Ice Storm...

2007-12-09T19:20:00.000-06:00

Here are a couple of photos after the ice storm today. Buddy chewed ice until his mouth was bloody and I took him inside. Ahhhh, good times! As always, more pictures are available on my Flickr account.

Cheers!

Dark Lord Imperial Stout

2007-12-04T22:00:00.000-06:00

Tonight while brewing, a friend of mine presented a bottle of Three Floyd's Dark Lord Imperial Stout. It's a seasonal brew that generally sells out hours after being released. My beer appreciating friend drove to the brewery and waited in line to purchase six bottles (maximum allowed) of this syrupy brew. Each twenty two ounce bottle will set you back $15.00, and it's worth every penny. I know it sounds like a lot, but people shell out money for fine wine without batting an eye. Dark Lord does indeed venture out of the realm of beer, borrowing characteristics from fine wine and spirits. But I'm not going to go on and on about it as there are many resources out there that can better put this beer into words. I certainly can't. This Russian Imperial is currently rated number two on Beer Advocate, so there are plenty of reviews there - most of which hit the nail on the head. I will tell you, however, that this beer poured from the bottle like used motor oil. It's been a while since I've seen a beer of this magnitude. I would recommend seeking this one out!

My Breakfast...

2007-11-26T21:40:00.000-06:00

Lately I've been on a granola and yogurt kick. Trader Joe's sells a lot of granola for $2.00/lb., but I'm completely out. I really love their seasonal pumpkin spice granola as well as their maple and almond granola. Anyway, here is my peanut butter, vanilla, fig, walnut, almond, and chocolate granola. It should last me a while. I'm happy with the way it turned out. Now it's time to make my own yogurt!

cheers

Nihilist Stout Keg Tapping

2007-11-24T20:44:00.000-06:00

Well, after a serious overhaul of my kegging equipment, I was able to keg my Nihilist Stout and force carbonate it with the paltry amount of CO2 I had left. It was a beautiful thing to see it pour out of the tap with just the proper amount of pressure. I love draught beer.

Nihilist Stout (Russian Imperial Stout)
7% ABV
Appearance: Jet Black with a deep tan head. No light passes through.
Aroma: Deep and roasty with slight banana esters. Medium head retention.
Taste: Caramel notes and coffee like flavors. Hints of banana. Very malty and slightly sweet.
Mouth Feel: Very thick and creamy.
Drinkability: Very Drinkable. It is the best Imperial Stout I have ever produced. It could benefit from a few weeks of aging - if it lasts that long!

See this post for pictures of the Nihilist brewing.

New Taste of Thai, In Peoria!

2007-11-24T20:18:00.000-06:00

Yet another papaya salad! And this one came from Taste of Thai right here in Peoria. It's under new ownership and we were very apprehensive about going. We had heard negative things about the old place, but the new place ranks with some of the better Thai food I have eaten. As always, I requested that they cook my food as they would eat it. The papaya salad was very spicy, but not as spicy as some. The cook informed me that his wife likes it much spicier than he does. The egg rolls were delicious, but extremely greasy. They were served with a tangy dipping sauce. I also had a tofu Pad Thai that was very delicious. It was sauced perfectly and the tofu was seared properly. My buddy had a Red Thai Curry with Chicken that was very spicy, but a bit thin for my taste.

Papaya Salad with Tomatoes and Iceberg Lettuce

Pad Thai with Tofu

Thai Egg Rolls and Red Curry with Chicken

2.4 Miles on Gravel

2007-11-24T19:46:00.000-06:00

Yesterday, I visited an Amish Bakery way out in the country. I really liked the atmosphere and their baked goods were delicious. The local community supports the new Amish population and I noticed several customers in the store. The bakery owners were kind enough to let me take photographs, but I didn't photograph any people. It just seemed intrusive. Among several other items, I purchased a jalapeño mustard which was fantastic. The cinnamon rolls were so fresh and the black raspberry turnovers were killer - very flaky with lots of filling. Their caramel candies are made with real cream and are super rich. The only problem is they are wrapped in wax paper that is very difficult to remove. Also, they don't bake the first three months of the year.

I also took a couple of pictures of the Amish Schoolhouse and a stray puppy. Behind the schoolhouse are portable restrooms and a stable. The children play in a nearby field. It was very nice.

Newest Member of the Family...

2007-11-22T19:07:00.000-06:00

So here is the new kid on the block.

A Little Trip to Mexico...

2007-11-19T21:31:00.000-06:00

Tonight, Becca and I ate at the only authentic Mexican restaurant that I know of in Peoria, Mi Familia. If they only had margaritas it would be happening place. If you weren't looking for it, you would miss it. It's a true hole in the wall. It is linked physically and financially with La Esquinita, a Mexican grocery store.

I ordered two Chorizo and Avocado Sopes and two Lengua Tacos. They were served with the traditional red and green salsas. Sopes are little masa boats that have been fried and filled with various ingredients. In my research, sopes are often finger food served on the street in many areas of Mexico. Mi Familia tops them generously with the "works" so that you have to eat them with a fork. The sopes were delicious albeit a bit greasy from the chorizo. The lengua, cooked very simply, was very tender. Mexican food is often cooked with few spices and served with various condiments to allow the diner to control the heat. Our bill was $7.50. If you plan on using credit card, you will get a receipt that you take to the grocery store next door to pay.

Before I recommend running off to dine at Mi Familia, I should warn you that it is VERY authentic and their idea of sanitation is different from American restaurants (e.g. you will receive salsa that has been served to other guests - it is etiquette to use the spoons provided in the salsa rather than dipping things in it). I have become slightly ill after eating here a couple of times. Nothing serious, but just something to keep in mind. I go back, however, because it is truly the only authentic Mexican food in Peoria. If you like Carlos O' Kelly's, La Fiesta, or El Whatever Rancherito, you won't like this place. If you are brave at heart please go check this place out. It's the best thing you will find short of traveling to a place with a greater Mexican population.

cheers.

PS. Also, it's been several hours and we feel fine!

Granite City Brewery

2007-11-18T09:26:00.000-06:00

Yesterday, a few friends and I stopped by the new brewery in East Peoria called Granite City Brewery. I wasn't sure whether to expect more from them because they are a chain or less from them because they are a chain. I am partial to brewpubs that allow the brewmaster to have complete control over his craft. The better chains often require a certain variety of styles to keep on tap, but let the brewer devise his own recipes. Also, the brewmaster will create seasonal and specialty beers to keep a nice rotating tap.

I realize that this pub is very new and that things may not be in full swing. Apparently, there were four brews completed at this time. The waitress informed us that there would be a seasonal brew available shortly. I was satisfied.

As per usual, I ordered the sampler platter. They charged $3.50. Not bad. They offer two complimentary samples, but I opted for the full array. This was a complete impromptu trip, and I was terribly unprepared. This photo was taken with my phone, so please excuse the noise.

From the left, clockwise: Northern Light Lager, Brother's Benedict Bock, Broad Axe Stout, Duke IPA, and "Two Pull" Beer.

Northern Light Lager (American Light Lager):
Appearance: Light golden and very clear.
Aroma: Very light hop aroma.
Taste: Almost no bitterness. Crisp and light. Low head retention with almost zero taste - the perfect American Light Lager.
Mouthfeel: Very clean and crisp. Moderate amount of carbonation.
Drinkability: Personally, I would not drink it. Objectively it is slightly better than standard American Light Lagers, but I prefer a much hoppier beer.

Brother's Benedict Bock (Bock or possibly Dopple Bock):
A: Dark amber, almost a light brown. No head retention.
A: Very malty and slightly flora.
T: "A caramel kick in the face" was my first reaction. But in a good way. It is rich and thick - very, very malty. Less hops than I had smelled.
MF: Rich and smooth. Medium body.
D: This beer is pretty drinkable. I liked it. I wish it would have been poured correctly with a nice layer of head. It would have completed this beer.

Broad Axe Stout (Dry Irish Stout):
A: Deep black with a white creamy head - true to the style. Excellent head retention.
A: Very toasty with rich chocolatey notes.
T: Very much like it smells. Deep toasted flavors. Almost coffee like notes. Almost no alcohol bite.
MF: Very smooth and creamy. I suspect that it was nitrogenated.
D: This beer is pretty drinkable. I will admit, however, that I love stouts. Next to the IPA, this might be my favorite.

Duke IPA (India Pale Ale):
A: Light amber with a low head retention.
A: Very floral and hoppy. Couldn't pinpoint what hops were used, but I think they were listed in their beer guide.
T: Crispy and floral with a nice hop bite. Excellent finish.
MF: A light body with a good amount of carbonation.
D: This is my personal favorite of all the beers on the tray. It was well balanced and extremely drinkable. This IPA was a lacking a little body for my taste, but it is certainly not a flaw. This is a well crafted brew.

Two Pull Beer (A mix of the Light Lager and Bock):
A: Are you kidding me?
A: You can't be serious.
T: Tasted like what it is. A nice Bock beer ruined by a bland American Light Lager.
MF: Again, are you kidding me?
D: None. I guess if this was the only beer left on the planet, I might drink it.

Note: This was reported to have been a "customer favorite" that turned into a company standard. My opinion: They only had four beers ready to open up the pub, and wanted to fill up the tray. They try to pass it off as a "unique" beer blend. Sounds so upscale, right? If there story was true, my advice: Maybe your company R&D shouldn't come from a drunkard at the bar.

Bottom Line: It's a pretty good brewpub, and I'm glad to have it here in the Peoria area. This community needs places that offer a touch of class. We were too full to try any of their food, but the portions looked gigantic.

Now, I'm getting the urge to go back to Rhodell's. I haven't been there for a while and would like to see what they have brewing...

cheers

Two Buck Chuck

2007-11-12T20:06:00.001-06:00

The words "two buck chuck" do not conjure up images of fine wine, unless it takes two golds at the California State Fair Commercial Wine Competition like Charles Shaw's 2005 Chardonnay. Trader Joe's sells Charles Shaw wines for $1.99 in California and up to $3.49 elsewhere. TJ's is packed full of great table wines as well as wines ideal for serving at a nice dinner party. It is refreshing to find table wines in a price range that tables wines should fall in. Most liquor stores or supermarkets will charge at least $6 for a decent bottle of table wine. And no, Wild Vines is not decent table wine.

The 2005 Chardonnay is very clean and crisp with well balanced fruity flavors. I generally get green apple and pear from it with absolutely NO biting tannins. It's a really great wine. It rivaled many wines that were MUCH more expensive. In the pretentious world of wines, it is exciting to see the underdog win.

If nothing else, it shows that the buyers at Trader Joe's really do their best to bring good values to the customer. Not only do they purchase quality, they purchase responsibly. I've been drinking Charles Shaw wines for years and have always appreciated these well crafted wines. Interestingly enough, when Channel 7 out of Chicago broadcast the results of the California competition, TJ's sold out in two hours!

Upon receiving this information, I pulled some culinary strings and caught one of the last cases in existence.

cheers

Warpharin

2007-11-12T16:36:00.000-06:00

So, it seems I've been remiss in postisng a link to our band's website. We are called Warpharin - go check us out!! We are also on MySpace, so be our friend.

Edit: I've found a better picture that doesn't leave out our talented pianist, Ken.

Warpharin at Peoria Pizza Works

Nihilist Stout

2007-11-11T04:34:00.000-06:00

Today was perfect. Fed Ex attempted to ruin my day by changing the delivery date of my grains, yeast, and hops, thus preventing me from brewing beer. Consequently, I found a very cool homebrew shop here in town that far exceeded my expectations - Harrington's on Sheridan. They were able to supply everything I needed to brew my Russian Imperial Stout at a very reasonable price. They also carry a complete selection of keg accessories, so I can refurbish old kegs as needed.

This particular beer called for a larger than usual lauter tun because of the vast amounts of grain used. It is particularily difficult of find a 10 gallon Rubbermaid style cooler that can be fashioned into a serviceable tun. Thankfully, I was able to locate one last night at GFS and convert it to be used today. I brewed five gallons of the beer, and plan to brew five gallons of IPA within two weeks.

Anyway, after a long day of brewing, I am very pleased with the results. The Nihilist's OG was 1.074, which is larger than I expected, but kinda light for the style. I'm estimating that my efficiency with this system is about 80%. This beer should be about 7.5% ABV and cost approximately $.57 per pint.

Mashing the grains for 90 minutes.

Sparging.

Siphoning the wort into a fermentation bucket. Mmmmmm Black Gold

Korean BBQ

2007-11-04T01:53:00.000-05:00

I have a Korean friend who has explained to me a traditional Korean meal, but I had never had the luxury of experiencing it for myself until we stopped by the Korean Restaurant in Schaumburg on the way to the Sear's Center. She had told me about the abundance of side dishes (banchan) in Korean meals - in this case there were nine! It was great fun to dive into so many unfamiliar taste sensations - all complimentary with the entree. I had never seen this sort of setup outside of Indian restaurants.

Conch was on the menu, so naturally I snatched it up. I was surprised when it arrived cold (as all the side dishes), but it was very attractive and delicious. The vegetables were cooked perfectly and the conch was not tough or chewy. And it was spicy! My only complaint is the overabundance of the ketchupy/sirachaey sauce (I know it doesn't look like it from the photo, but towards the bottom it was very intense).

Edit: I researched banchan and found the names of several dishes. Some of these things were much harder to identify than I had imagined.

Left to Right, Top Row: Simple Green Salad with Cucumber and a Gritty Unknown Vinaigrette, Steamed Squash, Kak Tu Gi - Daikon Radish with Red Chili Sauce, Kimchi - Fermented Cabbage and Seasoned Vegetables, Unknown Little Brown Sticks - possibly dried squid.

Left to Right, Bottom Row: Kong Na Mul - Cold Bean Sprouts with Sesame Oil, Seasoned Rice Noodles, Shi Geum Chi - Seasoned Spinach, Possibly flat egg noodles or fried tofu strips.

Conch Salad with Red Peppers, Onions, Green Onions, Zucchini, Sesame Seeds, tossed with a spicy chili sauce.

Notice the button at each table used to summon a waitperson.

Ground and Pound

2007-11-04T01:09:00.000-05:00

Lightweight fighters are the scrappiest of the bunch and much more entertaining than the fat ones. The very first match was won with a jaw-shattering knock out. There were other knock outs as well, including Shane Ott who was choked out in an arm triangle. Later, we would be treated to an excellent heavyweight ground and pound. It was my first fight.

IFL is a relatively new league where fighters compete on teams and (supposedly) receive weekly paychecks, and are required to fight every few months. Here, the action manifests itself in a roped ring rather than the weapon cage of the UFC arena. This was the IFL World Grand Prix in Hoffman Estates, IL - a mixed martial arts event featuring fighters from Brazil to Chicago. Also, it was the first IFL event to be broadcast live. We had pretty decent seats about eight rows back on the second tier. Towards the end of the night a fight broke out in the crowd a few sections across from us. I was unable to capture a glimpse of this bonus fight.

Roy Nelson (w) vs. Bryan Vetell

Matt Horwich (w) vs. Brian Foster

Chris Horodecki (w) vs. Bart Palaszewski

And the Chili Fetish Continues...

2007-10-29T00:31:00.000-05:00

Becka and I origionally purchased this chocolate bar as a novelty treat. It is a Swiss made bar from a company called Frey, and consists of 55% dark chocolate with generous chunks of chiles de árbol mixed in. As Becka noted, the combination of sweet and heat is underutilized in American culture. I concur.

Although the chiles were uniformly distributed throughout the bar, no single bite compared to my first. I was nearly overwhelmed by the fiery bite of capsaicin when the soothing chocolate came to the rescue. Obviously, this was no novelty bar. It just might be the best Swiss chocolate I've had the pleasure of consuming.

Normally, I'm a purist in the chocolate world. I don't think it should be adulterated with such things as citrus, mint, or (most commonly) dairy products. That said, I'm still curious about their lemon and black pepper chocolate...

This may appear to be a stock photograph. And I hope it does, because I've been practicing my chops at practical photography. Hopefully, I can sell some of my stock photographs and collect a few royalty checks (of course this one has logos and such, so it's of no use). But there are couple on my flickr site if anyone is interested. Also, this may have been the most challenging photograph I've ever taken due to the extremely reflective surface of the box and my lack of quality lighting equipment. I feel good about it.