tag:blogger.com,1999:blog-70336239090765575272024-03-05T10:06:55.817-08:00Eat Drink Man WifeYethttp://www.blogger.com/profile/13865455013453526972noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-7033623909076557527.post-4409024228079056212015-02-05T07:38:00.001-08:002015-02-05T07:38:14.190-08:00Back to brewingIt's been quite sometime since I've made a post. Between a baby on the way and a move brewing took a backseat. Now that things are settling I will be updating my on going brews as well as posting new ones. <div>
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Looking forward to a good 2015!</div>
Anonymoushttp://www.blogger.com/profile/14870028333339845862noreply@blogger.com1tag:blogger.com,1999:blog-7033623909076557527.post-87046332073590423142014-06-13T08:23:00.001-07:002014-06-13T08:27:20.095-07:00Grocery Shopping<div class="separator" style="clear: both; text-align: center;">
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Lately, Whenever I go into Target, there are tons of clearance items everywhere! Those little red tags of discounted pricing bring me so much joy! And who could blame me? I am sure I am not the only one who take a certain pride in finding the best deal.<br />
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The husband and I love to cook and we certainly love trying (or creating) new recipes. However, cooking can get expensive if we don't shop smart at the grocery store. There is a grocery store near where we live so I have gotten into the habit of stopping there every other day or so to check out the specials. Because of this, I buy little by little as opposed to one HUGE grocery shopping day. For a day like that, we just replenish out staples.Yethttp://www.blogger.com/profile/13865455013453526972noreply@blogger.com0tag:blogger.com,1999:blog-7033623909076557527.post-57945909823070342922014-06-08T18:21:00.000-07:002014-06-08T18:21:13.302-07:00Simply Strawberry MeadHeloooo all I am back again with another mead. Summer is here and the fruit is ripe! Strawberries have recently plummeted in price so I decided to pick some up. 5lbs to be exact. This is another mead that is somewhat in real time as it has been in secondary less than a week. Lets start off with what you need. <div>
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<b><u>Ingredients</u></b></div>
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<li>5Lbs of Strawberries not frozen</li>
<li>1 gallon of quality water</li>
<li>5lbs of Clover Honey</li>
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<b><u>Nutrients</u></b></div>
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<li>Pectic Enzyme</li>
<li>Yeast Nutrient</li>
<li>Yeast energizer</li>
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<b><u>Yeast </u></b></div>
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<li>Lalvin K1-V116</li>
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First thing I did [that is not pictured] was take the strawberries and cut the tops off of them. I then put them in ziploc bags and smushed them up until they turned into a strawberry puree almost. I can hear what your brain is about to ask. "Why go through all the work of smushing them up? Why not just blend them?" The answer,like this mead, is simple. The seeds would impact unwanted flavors to the mead. After they were all squished up I put them in the freezer to let it freeze.[Freezing fruit helps the cell walls break down and the yeast can better extract color and flavor]</div>
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The next day I got my 2 gallon bucket and in it went the strawberries, summer berry honey,water and nutrients. I took a gravity reading. I think it was off due to the strawberry particles. <div class="separator" style="clear: both; text-align: center;">
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Once I got everything mixed in I whipped it up with a stick blender, [carefully so I wouldn't break the seeds] and got it nice and oxygenated, then I pitched my yeast. After a lag phase of almost a day, the yeast then took off!</div>
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These were once strawberries. This was like day 3 of it being in the bucket. </div>
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Because the strawberry messed spread out like that, daily I had to break up the floating mass (aka a Cap in brewing circles) to keep the yeast from being unhappy/dead.</div>
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After about a week, she started to slow down so I decided to rack it as I did not want fermentation to be done all the way. </div>
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You can see here how high it foamed up compared to where the actual liquid is. This is why I brew my melomels in a bucket. Pleeeenty of head space. </div>
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I took another gravity at this stage. You can see here it is bone dry. I want you also to take noticed of the color. Noticed how it is a pale unattractive color? </div>
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My astute readers will notice I said I bought 5lbs of strawberries and I only put 4lbs in the bucket. The extra pound is for secondary.</div>
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As you can see here, fresh strawberries will turn it from a pale, sickly color into a fantastic red. </div>
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In the closeup you can see how the strawberries are barely even red anymore. All that color, and flavor will be going to the brew. </div>
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And this is now where she sits. I must also clarify the photos of the carboys only show .5lbs of strawberries as there are two carboys. </div>
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I plan to rack it soon at the time of this posting it has been in secondary for about a week. I might do a racking day post as I will have to rack <a href="http://eatdrinkmanwife.blogspot.com/2014/05/the-midnight-cherry-mead.html" target="_blank">The Midnight Cherry</a> soon as well. </div>
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Anonymoushttp://www.blogger.com/profile/14870028333339845862noreply@blogger.com2tag:blogger.com,1999:blog-7033623909076557527.post-47039824453106443942014-05-11T20:20:00.000-07:002014-05-11T20:20:04.867-07:00The Midnight Cherry Is Now In SecondarySince we last were here not much action happened. I whipped air into the brew in the first three days to keep the yeast happy. The gravity dropped down to 1.08. Which means, TIME FOR SECONDARY!<div>
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For those of you who are like "wut" go check out <a href="http://eatdrinkmanwife.blogspot.com/2014/05/the-midnight-cherry-mead.html" target="_blank">the first post to understand. </a><br /><div>
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This means it is time to rack. The yeast are pretty much out of food. </div>
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Some people buy starsan. I just use bleach water with a thorough rinse. I have made almost 10 brews with no issues yet. </div>
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That color is gorgeous. </div>
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I wanted to added more cherry flavor so I picked up a can of cherry puree to split between the two jugs. I forgot to take a photo of the can, but it is the same can as the below photo. </div>
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(Not my pic)</div>
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When they said puree they were not joking. This stuff was thinner than baby food. </div>
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Here is where the midnight part comes in. Added more black currant juice. </div>
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Not pictured is added .5lb of honey to the jugs as well. </div>
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I sample the brew and while it is quite dry and fairly hot, the flavor is good and will likely improve with age. I also sampled the cherry, honey, black currant mix and that flavor was fantastic. I really think this will turn out to be a great mead. Now the wait. If these were on fruit pieces I'd rack in 2 weeks. Since I am using a puree I am going to just let this one sit for a while before I rack for clarity. </div>
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I expect the next updated to be around 4-6 weeks from now. I will post an update then with any actions I take and how clear it is/is not. </div>
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See you in some weeks!!</div>
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Anonymoushttp://www.blogger.com/profile/14870028333339845862noreply@blogger.com4tag:blogger.com,1999:blog-7033623909076557527.post-17308764783961661762014-05-06T15:50:00.000-07:002014-05-11T20:21:51.725-07:00The Midnight Cherry MeadHello all! It's been a while since I have posted anything. Thankfully The <a href="http://eatdrinkmanwife.blogspot.com/2014/05/may-is-here.html" target="_blank">Wife</a> was <a href="http://eatdrinkmanwife.blogspot.com/2014/04/a-beautiful-bounty.html" target="_blank">holding it down</a>. Any who it has been waaay too long since I have posted up a mead. A lot of my past meads were already in secondary or already bottled by the time I posted here. This one, however, will be posted up in real time. As of the date of this posting, this mead has been in primary for about 24 hours.<br />
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This post will also presume you are not completely new to brewing. So I will skip certain obvious steps, like sanitizing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVlcuub-YsrVDBpbWOTIIpljp83bPrKqJJu8V7QDZhPltyPDdjAVkc-ffFSAdswRqHYMw7Gf6yjiJ-ZzgvO9C_nxAIVV5OTansww_ZoY_yLopVq2kLzl0VPdTi5o3HrzUAVQSgSerYhEf9/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVlcuub-YsrVDBpbWOTIIpljp83bPrKqJJu8V7QDZhPltyPDdjAVkc-ffFSAdswRqHYMw7Gf6yjiJ-ZzgvO9C_nxAIVV5OTansww_ZoY_yLopVq2kLzl0VPdTi5o3HrzUAVQSgSerYhEf9/s1600/004.JPG" height="240" width="320" /></a></div>
To start I got my biggeset stainless steel pot and put the temp on low. To it I add 32 oz black currant juice and 32oz cherry juice.<br />
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This stuff was tart, but dang good flavor.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP0ytIh8_dLjOIlHijxp9_NkOlcCZcM0k2eTCPkbchAwajhjsYCbwKbooQj5VZV53TWTG_cHfYd6KigVr2e1nKLbwjDiG357aZpgKcjXjpqJnugarOcuYVkVoWa2VAbYQOLVPMslf8P45k/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP0ytIh8_dLjOIlHijxp9_NkOlcCZcM0k2eTCPkbchAwajhjsYCbwKbooQj5VZV53TWTG_cHfYd6KigVr2e1nKLbwjDiG357aZpgKcjXjpqJnugarOcuYVkVoWa2VAbYQOLVPMslf8P45k/s1600/007.JPG" height="320" width="240" /></a></div>
Same for the cherry, tart but good flavor.<br />
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Next I heated up the honey in the bottle so it is easier to pour. Some people hate the idea of heating up honey, but I am fine with it as long as it is not boiling.<br />
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After you mix in the honey and get it all dissolved (*FOR THE LOVE OF EVERYTHING MAKE SURE IT DOES NOT BOIL) go ahead and dump your mixture into the bucket or carboy of your choice. I chose a bucket because it is my only piece of brewing equipment that is 2 gallons.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_1kwwiUYfoXPZ3f5hkh-5bFqdCf-fRPIeyuNCb0v81WY3iM4c34VV3RZ1lU8jJD1r9_J10X4J3vJBY78v56cGG9eLNjKY4pyf48JkFUU1Q2FxL_Lb7Q2AU2lmkwulfBdeZKwHcIeY56Ye/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_1kwwiUYfoXPZ3f5hkh-5bFqdCf-fRPIeyuNCb0v81WY3iM4c34VV3RZ1lU8jJD1r9_J10X4J3vJBY78v56cGG9eLNjKY4pyf48JkFUU1Q2FxL_Lb7Q2AU2lmkwulfBdeZKwHcIeY56Ye/s1600/010.JPG" height="320" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOAASOAMpMI4qNa4pzLnTdoO1m78XanyjoNiPBoTS9SCaNrGBd0wwL8lU7ddZU9SMYY6tBwQirQKwSkilNgfQyxs57cVFFpKayacjbDqkw_QLdhdcExc_KdwaDq2SH4XhhiU5eUOPvstW/s1600/012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOAASOAMpMI4qNa4pzLnTdoO1m78XanyjoNiPBoTS9SCaNrGBd0wwL8lU7ddZU9SMYY6tBwQirQKwSkilNgfQyxs57cVFFpKayacjbDqkw_QLdhdcExc_KdwaDq2SH4XhhiU5eUOPvstW/s1600/012.JPG" height="320" width="240" /></a></div>
A few photos of me taking a gravity reading. It is hard to read, but the gravity came to 1.060.<br />
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These are the nutrients I use on my mead. Pectic enzyme to help break down the pectin so it is less cloudy. The other two are to feed the yeast.<br />
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Next is time to aerate the mixture. I like to use my stick blender.<br />
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.......So this isn't working.......<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyerAIXmoh0WibESarjLfEWxjhnH5oypMcekfnOeMonlhDAEOLsImryHYQivmQWI7EVwBiLN-VihNH8n1lfI34z-s2JuSHufFnCU4fv3Frn-SRkPHsEVCrGpxAZPYm5h80C0jdQXWmbAiU/s1600/019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyerAIXmoh0WibESarjLfEWxjhnH5oypMcekfnOeMonlhDAEOLsImryHYQivmQWI7EVwBiLN-VihNH8n1lfI34z-s2JuSHufFnCU4fv3Frn-SRkPHsEVCrGpxAZPYm5h80C0jdQXWmbAiU/s1600/019.JPG" height="320" width="240" /></a></div>
Oh yea, crap, wrong stick. Got the one without holes on the top.<br />
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YEEEAAAAA WHIP IT UP!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIvBHsABmxkoIAuxcqPV2PtjHLhKIQ7GK4ZbN72WaQgNH2gCnoD5lU_N7zlBdCskENV_zlpUA6kc6Qs27jkbeBSq8For3EX2YhJiphw8SSIdP_UeCX4rvZ3zQ32gFQYXxqMOdH11BjddoS/s1600/014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIvBHsABmxkoIAuxcqPV2PtjHLhKIQ7GK4ZbN72WaQgNH2gCnoD5lU_N7zlBdCskENV_zlpUA6kc6Qs27jkbeBSq8For3EX2YhJiphw8SSIdP_UeCX4rvZ3zQ32gFQYXxqMOdH11BjddoS/s1600/014.JPG" height="240" width="320" /></a><br />
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<span style="text-align: start;"> Now that is more like it. Foamy, means bubbles and oxygen which is good for yeast. Also note how how that temp is. </span></div>
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<span style="text-align: start;">You cannot, I repeat CANNOT pitch yeast at that temp. All you will do is kill them. </span></div>
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<span style="text-align: start;">So stick your brewing container into a clean sink full of water and ice and wait till it cools down. </span></div>
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Much better! I like to pitch between 75-79 degrees. There are lots of docs on pitching temps. Do whatever works for you. </div>
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I got my yeast slurry dumped in. After a lag phase of about 6-8 hours. She started to burp for me. Right now the container is in the closet burping along. I plan to aerate it daily to get some oxygen in there to help the yeasties. </div>
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The second part will be up in two weeks when primary is over and we move to secondary. See ya <strike>in two weeks. </strike> when the gravity drops. </div>
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Edit: <a href="http://eatdrinkmanwife.blogspot.com/2014/05/the-midnight-cherry-is-now-in-secondary.html" target="_blank">Part 2 is up. </a></div>
Anonymoushttp://www.blogger.com/profile/14870028333339845862noreply@blogger.com0tag:blogger.com,1999:blog-7033623909076557527.post-90042597545024524112014-05-01T05:18:00.001-07:002014-05-01T05:18:37.259-07:00May Is Here<p>I am too excited that May is here!! Let's have a nice long spring and a nice long summer!<br>
Having breakfast in our garden is a great way to kick things off!</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUU3v6T2Zpgf3OxQvWnWhyphenhyphenk_RNoYCf943e3gAQAHAs_xKeelGXeCEhO6isPZYIkGOy_3eWguRnyYEps_EGqruidcMOZjjOv1VbNDnFR7Hcd3ef20OC4ftGtOb84xUt69b5rIiQ9RpxuJml/s1600/20140426_130355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUU3v6T2Zpgf3OxQvWnWhyphenhyphenk_RNoYCf943e3gAQAHAs_xKeelGXeCEhO6isPZYIkGOy_3eWguRnyYEps_EGqruidcMOZjjOv1VbNDnFR7Hcd3ef20OC4ftGtOb84xUt69b5rIiQ9RpxuJml/s640/20140426_130355.jpg"> </a> </div>Yethttp://www.blogger.com/profile/13865455013453526972noreply@blogger.com0tag:blogger.com,1999:blog-7033623909076557527.post-4196606897673546142014-04-25T09:05:00.001-07:002014-04-25T09:05:13.211-07:00A beautiful bounty<p>Spring brings new life...and food food! I am super excited about exercising, earring good, and enjoying the season!!</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5WBoWEE9kxa-jT6kN7YHQj1dW2J9UICK1Bfr1fmDMDA3J_Wmn__DtFJfUy1zBKN4uqL-jMCpSAcab9Z3FyVLC7kQieLu-ip9XJLm3pflVwof_mYpkxU0pbMGwmpGbGjAFS7xADuycVc_9/s1600/IMG-20140424-WA0139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5WBoWEE9kxa-jT6kN7YHQj1dW2J9UICK1Bfr1fmDMDA3J_Wmn__DtFJfUy1zBKN4uqL-jMCpSAcab9Z3FyVLC7kQieLu-ip9XJLm3pflVwof_mYpkxU0pbMGwmpGbGjAFS7xADuycVc_9/s640/IMG-20140424-WA0139.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUTR6mQF0pyMLCr9A2XhJ4pmb4sewJOowNpLf-sAkHQer8v_9fBtzB4vv8DMaLjlKyLzRRAe9lKh7stW4q7SsDw29DlCt5m43vhza1f-q3LUQ3CF3etL74hOeerpFTU4GEI_iWNLDkLHK/s1600/IMG-20140424-WA0077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUTR6mQF0pyMLCr9A2XhJ4pmb4sewJOowNpLf-sAkHQer8v_9fBtzB4vv8DMaLjlKyLzRRAe9lKh7stW4q7SsDw29DlCt5m43vhza1f-q3LUQ3CF3etL74hOeerpFTU4GEI_iWNLDkLHK/s640/IMG-20140424-WA0077.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="http://lh5.ggpht.com/-lBvy8zjFuWE/U1qHteKJtjI/AAAAAAAABAc/s1600/20140425_095130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh5.ggpht.com/-lBvy8zjFuWE/U1qHteKJtjI/AAAAAAAABAc/s640/20140425_095130.jpg"> </a> </div>Yethttp://www.blogger.com/profile/13865455013453526972noreply@blogger.com0tag:blogger.com,1999:blog-7033623909076557527.post-64629353261310782092014-03-20T16:16:00.000-07:002014-03-20T16:16:26.996-07:00Honey Brown-A Beer Review<div class="separator" style="clear: both; text-align: left;">
Hello, hello hello my readers. I am back with another beverage review! <a href="http://eatdrinkmanwife.blogspot.com/2013/01/strawberry-mel.html" target="_blank">As</a><a href="http://eatdrinkmanwife.blogspot.com/2013/02/cranberry-fruit-tea-brew.html" target="_blank"> you</a> <a href="http://eatdrinkmanwife.blogspot.com/2013/03/bottling-time.html" target="_blank">all </a><a href="http://eatdrinkmanwife.blogspot.com/2013/08/cherry-mead.html" target="_blank">know</a> I brew mead. Mead is a wine where the main ingredient is honey. So when I cam across a beer that is made with honey you know ya boy had to scoop this one up. Its called "Honey Brown" and it is a lager. </div>
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I was excited to try this one. I have been toying with the idea of making a beer with honey and really wanted to taste a commercial example. I was buzzing with anticipation on the way home.<span style="font-size: xx-small;">Get it? Buzzing? Because of honey? Bee's?.........I'll see myself out...</span><br />
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I cracked this open and took a whiff. It had an ok smell. Nothing really note worthy. I mean it was not bland nor really flavorful smelling. Just kind of in the middle. Anywho I poured up a glass and in my rush forgot to take a pic so here is one I found. I found it to be a shade lighter than that pictures below shows. Though you can see the kind of head you will get on it.<br />
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This photo shows the color much better. </div>
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Being really excited I took a swig......................................and was met with utter disappointment. It may because I was expecting more, but this beer could have been so much more. The flavor was just not there. I tasted the usual grain and malts of a lager with only the <i>tinniest</i> hint of a honey flavor. Now don't get me wrong. I am not saying its a <i>bad</i> beer. However I am not saying its a <i>good </i>beer either. I feel like it is an <i>ok</i> beer. For the makers of this beer to call it extra rich is either an inside joke or just a bad lie. It is the opposite of rich. It is quite weak feeling in your mouth. It is almost as if someone took a decent lager, dropped some budlight into it and bottled it. I just wish it had more flavor. Especially considering it was made with honey. I was really hoping more for some dry honey notes to come through.<br />
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I score this beer a 3/5 would not buy again. Maybe this was the world's way of telling me I need to get on with making beer..........................................<br />
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Adios folks!<br />
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<span style="font-size: xx-small;"><br /></span>Anonymoushttp://www.blogger.com/profile/14870028333339845862noreply@blogger.com2tag:blogger.com,1999:blog-7033623909076557527.post-12320270588074674592014-03-09T09:23:00.000-07:002014-03-09T09:23:23.319-07:00A Beer Review-Chocolate StoutSup yall, I'm back with another beer review! I can feel the surprise feeling you have as the title is sinking in. I'm reviewing a beer that is not an ale. *GASP* While ale's remain my go to beer of choice, a recent work trip has shown me the way of the stout. Well while I was in my local international farmers market I was browsing their extensive beer selection when I came across this.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBP9mvV0OkduVbpCKE9Wk1HIKkViCChC2gzPn_vtibkcnk24WfmmR6EtWy4WImzErq6ky87rxlvruiubhSN3XSspjsBG_qwNNKjCiMEov-uks_22iZJOpERh-vaMicfPVAEA-1jCDOp6gc/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBP9mvV0OkduVbpCKE9Wk1HIKkViCChC2gzPn_vtibkcnk24WfmmR6EtWy4WImzErq6ky87rxlvruiubhSN3XSspjsBG_qwNNKjCiMEov-uks_22iZJOpERh-vaMicfPVAEA-1jCDOp6gc/s1600/010.JPG" height="400" width="300" /></a></div>
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Samuel Smith's Organic Chocolate Stout is the name of this beer. It caught my eye the last time I was in the store and had picked up <a href="https://www.blogger.com/blogger.g?blogID=7033623909076557527#editor/target=post;postID=5177660503562392319;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=3;src=postname" target="_blank">a peach lambic</a>. I was there picking up some spices for a chili and decided to go ahead and give it a try.</div>
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Normally as soon as I get home, I am popping the tab for a pour, however this was a single bottle and I had chili to make. 4 hours later when the chili was done I sat down at the table and poured me a glass. I was so tired after cooking the chili [I underestimated the time it took and started at like 7pm] I forgot to take a pic, but here is one I found that is accurate. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhroj689vRSA8zECOsYf0-WWL3eZOQZoicmQUd-dr1vVJZovXoRV6GEzK_cmodCUpPR87fEawJdny7tiFdK2PBzWBGLNtBBouzeGaUnzZLDpgWojODYqgPEdkGRv0L0mJ2tPDXsjhOJR5U/s1600/Samuel+Smith's+Organic+Chocolate+Stout.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhroj689vRSA8zECOsYf0-WWL3eZOQZoicmQUd-dr1vVJZovXoRV6GEzK_cmodCUpPR87fEawJdny7tiFdK2PBzWBGLNtBBouzeGaUnzZLDpgWojODYqgPEdkGRv0L0mJ2tPDXsjhOJR5U/s1600/Samuel+Smith's+Organic+Chocolate+Stout.JPG" height="320" width="180" /></a></div>
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Notice all that foam? Yea this is a rather foamy beer. It took me a minute or two to pour a glass.</div>
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The first thing you notice when smelling this beer is the chocolate nose. It smells of chocolate strong, though not in a bad hershey syrup kind of way. More like deep earthy chocolate. Again I am no beer snob <a href="http://eatdrinkmanwife.blogspot.com/2014/02/miller-fortune-i-cant-believe-it.html" target="_blank">as some of you might have realized</a>, so no fancy terms here, but I can say that this beer is very smooth. It spreads that malty thickness up front with just a little bit of bitter and washes down with a strong chocolatey finish.</div>
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ELI5: It's a good beer. </div>
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If you need a more professional [see snobby] version of that here is a review of it on beer advocate.</div>
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http://www.beeradvocate.com/beer/profile/113/86189/</div>
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I was happy to see it scored a 93. I would agreed with that score. I like this beer. My only issues were described perfectly by one review on there. </div>
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Creamy smooth yet with an undesired sharpness.</blockquote>
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It had this twang to it that counteracted the perceived smoothness of the chocolate. </div>
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Other than that I would still recommend this beer to anyone. I would especially recommend it as a first time stout drinker. It was good enough even The Wife, ok'd it. Good for sure!</div>
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Till next time.................</div>
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Anonymoushttp://www.blogger.com/profile/14870028333339845862noreply@blogger.com0tag:blogger.com,1999:blog-7033623909076557527.post-6920209812249612002014-02-27T16:37:00.000-08:002014-02-27T16:37:36.133-08:00Miller Fortune I Can't Believe It........Some of you may have seen this new beer pop up on shelfs. Miller fortune. If you are like me you most likely passed right by it without giving it a second thought because it is Miller brand. We know Miller mostly for <a href="http://en.wikipedia.org/wiki/Miller_Lite" style="background-color: white; background-image: none; color: #0b0080; font-family: sans-serif; font-size: 12.571428298950195px; line-height: 19.19999885559082px; text-decoration: none;" title="Miller Lite">Miller Lite</a><span style="background-color: white; font-family: sans-serif; font-size: 12.571428298950195px; line-height: 19.19999885559082px;">, </span><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Miller_High_Life" style="background-color: white; background-image: none; color: #0b0080; font-family: sans-serif; font-size: 12.571428298950195px; line-height: 19.19999885559082px; text-decoration: none;" title="Miller High Life">Miller High Life</a><span style="background-color: white; font-family: sans-serif; font-size: 12.571428298950195px; line-height: 19.19999885559082px;">, aka shitty beer. </span><span style="background-color: white; font-family: sans-serif; line-height: 19.19999885559082px;"><span style="font-size: xx-small;">(though lesser known for brand Blue Moon which is honestly pretty good) </span>However I received a text from someone who had picked up a case. This text came from<a href="http://callmephlip.blogspot.com/" target="_blank"> a reliable source </a>and it heavily suggested I go and try it right away. Admittedly I was skeptical but I know sir Phlip shares similar tastes to mine so the next time I was in Kroger I decided to pick up a six pack. </span><div>
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<span style="background-color: white;"><span style="font-family: sans-serif;"><span style="line-height: 19.19999885559082px;">The first thing I noticed that the package was attractive as were the bottles. I also noticed it was surrounded by its piss water brethren. This did not make me any more hopeful. None the less I picked it up for $6.99 with my Kroger card and was on my way. Most of the time when I try a new beer I go straight home pop the tab and start to swig. Not this time. I put two bottles in the fridge and went to work out forgetting about them. </span></span></span></div>
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<span style="font-family: sans-serif;"><span style="background-color: white; line-height: 19.19999885559082px;">After I came back from getting my swoll on and cooking I decided to have one with dinner. I popped the tab and took a sniff. To my surprise it smelled good, like an actual beer. Not yellowish brown water that happens to have a slight beer flavor. I took a sip and.........</span></span></div>
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<span style="font-family: sans-serif;"><span style="background-color: white;"><span style="line-height: 19.19999885559082px;">This beer is fantastic! It is smooth, crisp. If you like blue moon or yuengling you will like this beer. Now if you are a beer snob who can tell the difference between the different kinds of hops used to brew a certain beer then keep walking. The rest of us beer drinkers who just like a good beer will be pleased. I googled it and apparently it </span><a href="http://www.businessinsider.com/millercoors-debuts-miller-fortune-2014-1" style="line-height: 19.19999885559082px;" target="_blank">is supposed to be bourbon flavored. </a><span style="line-height: 19.19999885559082px;"> My pallet is not that distinguished, though Phlip did mention he detected a bourbon flavor. Under $8 this could be considered a cheap beer by some which would make it a 5/5 for cheap eats reviews. </span></span></span></div>
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<span style="font-family: sans-serif;"><span style="background-color: white; line-height: 19.19999885559082px;">I cannot stress enough GO GET THIS NOW!</span></span></div>
Anonymoushttp://www.blogger.com/profile/14870028333339845862noreply@blogger.com2tag:blogger.com,1999:blog-7033623909076557527.post-17771134996461846862014-02-25T16:40:00.000-08:002014-02-25T16:40:26.886-08:00Cheap Eats, A Wine ReviewGreetings to all my readers who have been waited with baited breath for my glorious return! (What? I can dream)<br />
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I return with a review about wine. Wine that is cheap. I can hear buttholes clenching already. Fear not my lovelies, tis not what you think.<br />
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I was at a farmers market that is right by my job that has a ton of everything, produce, meats, bread, cheeses beer and wine. The wine section is so large they break it up by country, then type. Zomg.<br />
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I was prepping for a date night with the missus and we were having steak, so of course I had to have a wine, red to be exact. For those of you who are looking at your screen in confusion, wine is often paired with food. Below is a handy chart I <strike>stole</strike> borrowed to show you.<br />
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Now we all know that for us non wine folk choosing red wine is like a guy going into the store to buy tampons for his lady (or a lady going to buy oil for a guy), lots of options with little to no real clue as to what is good and what is not. Thankfully for you all, I get to be the guinea pig.<br />
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I don't know a lot about wine, but I do know that American wine seems to fall flat compared to its French and Italian counter parts. So I went to the French and Italian sections to check out the reds to see what they were all about. I would love to say that I went though a rigours decision process to choose my wine.<br />
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I totally didn't. Almost all the french red was like $15 and up, the Italian started at like $6. So I went with Italian. Again with the butthole clenching, relax those sphincters, I did not choose the $6 wine. I went with a nice $10 bottom that had an intersting look to it and a label that gave it a 92 rating while mentioning it goes great with steak.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-61D-tFHZ8J4ZNDIEKcr-Fff8Wqo_Q2Rj1HCJMlBJ4G1h1hvR0feXygu4YkIJO6Lf4XljWuGQqsX34qmpRPqgrFFI9ffvnI4eAl5GwSXGhZ5xhldxs8zy94TrF82JVTzMcZa5lerenD8/s1600/139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-61D-tFHZ8J4ZNDIEKcr-Fff8Wqo_Q2Rj1HCJMlBJ4G1h1hvR0feXygu4YkIJO6Lf4XljWuGQqsX34qmpRPqgrFFI9ffvnI4eAl5GwSXGhZ5xhldxs8zy94TrF82JVTzMcZa5lerenD8/s1600/139.JPG" height="400" width="300" /></a></div>
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So I had this with a steak I made using <a href="http://eatdrinkmanwife.blogspot.com/2013/10/how-to-cook-great-steak-part-1.html" target="_blank">my famous technique</a>.</div>
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With full confidence I can say, we have a winner in this one. I am not going to attempt to use wine tasting words. This wine being a red is tannic but not overly so. It has a smooth flavor that flows over your tongue and goes down easy. I preferred it at a temp that is in the 60's. Colder than room temp but not yet chilled and for $10 it really is a good bargain 5/5 for sure.</div>
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Go try a bottle if you can find it.</div>
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Agree/Disagree with me? Leave me a comment, thank me, school me, teach me etc. its all good. </div>
Anonymoushttp://www.blogger.com/profile/14870028333339845862noreply@blogger.com0tag:blogger.com,1999:blog-7033623909076557527.post-51776605035623923192014-01-31T19:38:00.000-08:002014-01-31T19:38:46.915-08:00Beer Review- A Peach LambicGreetings All my Loyal readers! I'm so sorry I have been gone so long. I cannot imagine what you two have been doing whilst I was away. I could make up a story about how I have been so busy getting a new job and making new plans, but honestly I have just been lazy. So for that I apologize, here is a cat pic to make up for it.<br />
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Now that we are friends again let's get to the reason why you are here. A beer review.<br />
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You are probably sitting there asking yourself, Lambic, what in curse word is that? Well per wiki<br />
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Unlike conventional ales and lagers, which are fermented by carefully cultivated strains of brewer's yeasts, lambic beer is produced by spontaneous fermentation: it is exposed to the wild yeasts and bacteria that are said to be native to the Zenne valley, in which Brussels lies. It is this unusual process which gives the beer its distinctive flavor: dry, vinous, and cidery, usually with a sour aftertaste.</blockquote>
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This beer like the above box mentioned on a label how it was exposed to wild yeast instead of using cultivated yeast. However this beer was sweet. Quite sweet actually. It was very effervescent with a nice head on it. It had an ok body, was not too flat, yet not too full either. This beer had a lot of peach flavor with a sweetness that was almost cloying. The Wife loved it. I found it drinkable but really found myself wishing it was a bit less sweet, it had next to no sour after taste. As far as alcohol content goes there is no label that tells you (likely due to the wild yeast) so most likely it can vary. This one was fairly light on the alcohol. </div>
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I honestly would not recommend it for a beer drinker but would definitely say buy it for your girl or guy if they do not like beer but like sweet drinks. </div>
Anonymoushttp://www.blogger.com/profile/14870028333339845862noreply@blogger.com0tag:blogger.com,1999:blog-7033623909076557527.post-4770311312890163132014-01-11T09:25:00.001-08:002014-01-11T09:25:24.911-08:00My obsession <p>Finally the semi annual bath and Body Works sale is here! I had a chance to load up on all the perfume, lotion, shower gel and candles that I need to last me for another 6 months. Not to mention, a few gifts for others. Victoria's Secret is next! I need to get in there before all the good sales are gone. I am so excited. Shopping is divine!!</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyidTMz5CyeyxIjjIRKjeTNCia9uI5ZVSuqENPKrGjZ-2xS8Ax7CaDnWVpZBNvv7zMWxlfrIFOGpVGbAftyjKIUY3Tjy3RFWotVXFEOuZGnAHpvZB8SxrfGPenlfhC8Hgq7Ee8ef1d2whi/s1600/20140110_085419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyidTMz5CyeyxIjjIRKjeTNCia9uI5ZVSuqENPKrGjZ-2xS8Ax7CaDnWVpZBNvv7zMWxlfrIFOGpVGbAftyjKIUY3Tjy3RFWotVXFEOuZGnAHpvZB8SxrfGPenlfhC8Hgq7Ee8ef1d2whi/s640/20140110_085419.jpg"> </a> </div>Yethttp://www.blogger.com/profile/13865455013453526972noreply@blogger.com0tag:blogger.com,1999:blog-7033623909076557527.post-14331854677770963222014-01-10T05:42:00.001-08:002014-01-10T05:42:57.482-08:00A future so bright!<p>Why do I feel so good? I think this new year has invigorated me. One beautiful winter morning deserves a beautiful cup of cocoa. Oh sure, it is my husbands personal mug but he is at work and I'm at home wrapped up in my cozy robe watching the dawn of a new day. I think it's going to be a beautiful year.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7tfAteJbAGI-8e0c-ooTFJz2HaTmuMMvXLRYmx385afTU-pqT8614hf1BiuFWRNfZ9EIXLxXRm7pzvUsYCouEOIU02Jl545bu4kaj0zjfl3PXlOUyftRXxed-vVyhRenmwd32lFOMaEGt/s1600/20140107_131228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7tfAteJbAGI-8e0c-ooTFJz2HaTmuMMvXLRYmx385afTU-pqT8614hf1BiuFWRNfZ9EIXLxXRm7pzvUsYCouEOIU02Jl545bu4kaj0zjfl3PXlOUyftRXxed-vVyhRenmwd32lFOMaEGt/s640/20140107_131228.jpg"> </a> </div>Yethttp://www.blogger.com/profile/13865455013453526972noreply@blogger.com0tag:blogger.com,1999:blog-7033623909076557527.post-79859017259937155692013-12-18T16:36:00.001-08:002013-12-18T16:36:41.649-08:00Showing You Guys What Exactly Goes On In a Bottling DayGreetings all! I am back with another bottling day post. This time it is my <a href="http://eatdrinkmanwife.blogspot.com/2013/08/cherry-mead.html" target="_blank">Cocoa Cherry Mead</a>. I had a bit too much headspace in the carboy and I was worried about oxidation as I was looking some color, so I decided to go ahead and bottle it and let if bottle age. Now instead of the obligatory bottle porn I normally post I decided to let you guys see what goes into bottling meads.<br />
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Here you see my Blackberry[no post on this, too simple and not blog worthy] and Cocoa Cherry meads. The thing inside of the jug in the carboy is a racking cane. You pump it and it creates a vacuum that sucks the fluid down into the tube into a bottle.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw96l13UX9jW31HVnw0CITqhradbccEdupmUvXKjR7XmxORmD5kzqjdEnI9AuHBeGGB_pB39kbsnRhMb5MI7ylTXxv4oSJ9X0zgtaxKkA24kLsDFxa04xeyRxbotCQpTi8-2sxy5Jy3Dp_/s1600/026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw96l13UX9jW31HVnw0CITqhradbccEdupmUvXKjR7XmxORmD5kzqjdEnI9AuHBeGGB_pB39kbsnRhMb5MI7ylTXxv4oSJ9X0zgtaxKkA24kLsDFxa04xeyRxbotCQpTi8-2sxy5Jy3Dp_/s400/026.JPG" width="300" /></a></div>
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As you see here, the fluid flows into the bottle. The white clamp on the hose is what you press to stop the flow of liquid so you don't spill your precious wine all over the floor. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJd0gj-n4wdN2vtmO5E1lXLsN6qV9IVjVignNczfOYYvOqQ94-zLG_kfKIvTLfAbBrlYqGy_vm4b8XBgpLhqqmD9cz7Ejma2FMJoRK-bRMWV4t7ts9PESgbdwviKW8dxev205gWLo35xC/s1600/034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJd0gj-n4wdN2vtmO5E1lXLsN6qV9IVjVignNczfOYYvOqQ94-zLG_kfKIvTLfAbBrlYqGy_vm4b8XBgpLhqqmD9cz7Ejma2FMJoRK-bRMWV4t7ts9PESgbdwviKW8dxev205gWLo35xC/s400/034.JPG" width="400" /></a></div>
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And here is the bottle porn. I love the color on these. The left is Blackberry and the right is<a href="http://eatdrinkmanwife.blogspot.com/2013/08/cherry-mead.html" target="_blank"> Cocoa Cherry</a>. Despite the darkness of it, the last two on the left are blackberry too. </div>
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Laters, next post I will show you how I made chicken for thanksgiving. If you have any questions/complaints/suggestions feel free to comment and let me know. </div>
Anonymoushttp://www.blogger.com/profile/14870028333339845862noreply@blogger.com0tag:blogger.com,1999:blog-7033623909076557527.post-49589192449479351832013-11-20T08:16:00.001-08:002013-11-20T08:16:33.783-08:00Keep it simple<p>Last night for dinner the hubby and I had shrimp, rice and veggies. We are new to this asparagus game, so they might have come out a bit overcooked, but they were still tasty. Of course we had broccoli ( a staple in our household), but the best part was the shrimp!! I added a couple different seasonings and I was satisfied with the outcome. </p>
<p>Next time I want to have white wine on deck. That would have been perfect!</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDgulF5W6Zfbk2-xKdt6lSl-K3YLQ2ec0_P7MHMdZaeMmX6a14AW9SbrhRx5Uzc8lcZt57k2irOI3P2phSFTcTZ7sppeXrmI8CFa45KcU2vF4IN607SUh6S5yVo7lwxzsPQbWtem9qbFyn/s1600/IMG_3444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDgulF5W6Zfbk2-xKdt6lSl-K3YLQ2ec0_P7MHMdZaeMmX6a14AW9SbrhRx5Uzc8lcZt57k2irOI3P2phSFTcTZ7sppeXrmI8CFa45KcU2vF4IN607SUh6S5yVo7lwxzsPQbWtem9qbFyn/s640/IMG_3444.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWfMzqd5JXkB_pmcpTVp7wnMA4csQhLcXRHvK7u4uX7cBIPGrUvzb3xMVemPgqycZ0kAw4iGpz8cr3j7yEayyshiDgLSrhmvlIqxlk8EVBAd5BX1k1PuOxZCIhR0Y1_RX2gSXXVSkncZZB/s1600/20131119_181331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWfMzqd5JXkB_pmcpTVp7wnMA4csQhLcXRHvK7u4uX7cBIPGrUvzb3xMVemPgqycZ0kAw4iGpz8cr3j7yEayyshiDgLSrhmvlIqxlk8EVBAd5BX1k1PuOxZCIhR0Y1_RX2gSXXVSkncZZB/s640/20131119_181331.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4ocXPi0oCtNx2Ycwry49qKsyhUnhv9bT0P56-qt3AKlvXjHK5j3bmZ1KNNCEtSmVdK8R9FZu59f5tsJN8BV9kLukf_KpDkmHa0B9fbs5STBycmQMsSwUumzuAg5GfSlPKntwb-yqCIDA/s1600/20131119_181454.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4ocXPi0oCtNx2Ycwry49qKsyhUnhv9bT0P56-qt3AKlvXjHK5j3bmZ1KNNCEtSmVdK8R9FZu59f5tsJN8BV9kLukf_KpDkmHa0B9fbs5STBycmQMsSwUumzuAg5GfSlPKntwb-yqCIDA/s640/20131119_181454.jpg"> </a> </div>Yethttp://www.blogger.com/profile/13865455013453526972noreply@blogger.com0tag:blogger.com,1999:blog-7033623909076557527.post-19454818727893410712013-11-15T16:23:00.000-08:002013-11-15T16:23:20.692-08:00Inexpensive Peach Vanilla Experiment Part 2 + Bottling Day<a href="http://eatdrinkmanwife.blogspot.com/2013/09/inexpensive-peach-vanilla-experiment.html" target="_blank">As some of you may recall</a> I decided to do an experimental tossed together peach wine. TL:DR I made blended 3lbs of peaches with some sugar and tossed into a jug. Well after a while as wines do it started to clear. I added about a tablespoon of vanilla extract to it. It made the entire jug turn a darker color with a brown tint. As seen below. I almost went ahead and sorbated and sulfited it to kill off the yeast so I could backsweeten it later on.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1MLH2rdNZahs_c2qvx8g4s9kp73BOhU0-wtFaj9BXUDesDGMsnO-wqt6S0LDQ6_hodOqeV6X6DHi1hacE0j92qFY372X7-d8BXhAndB48mF4sqOtjcNnRT3555eCdHMWm6VEjyhJ_ZVt/s1600/030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1MLH2rdNZahs_c2qvx8g4s9kp73BOhU0-wtFaj9BXUDesDGMsnO-wqt6S0LDQ6_hodOqeV6X6DHi1hacE0j92qFY372X7-d8BXhAndB48mF4sqOtjcNnRT3555eCdHMWm6VEjyhJ_ZVt/s320/030.JPG" width="240" /></a></div>
After I let it sit for another 2 weeks, I added enough sugar to it to sweeten it but not make it cloying sweet. No gravity readings as I still don't have a hydrometer due to an unfortunate tasting/measuring incident.<br />
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After The Wife and I moved to the new place and got settled in I figured I'd check on this and found it had cleared quite nicely. Faster than I expected honestly. I almost realized I have waaaaay too much head space and I risk oxidation if I tried to bulk age so I decided to bottle it.<br />
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See how clear she is?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUlutTqkFh7i2ddn3EA3_-ntt2yEnGnBviCZu0IrhL5x4jlBRIsIgmv8QS2j3YG0iBh-aGK_NknsJmHYhXcGBYl33giTiSUbgg3XVCflma7Xe9gSwf0BZMxgy4-mNG1ezqZ_yFbQh_J77q/s1600/021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUlutTqkFh7i2ddn3EA3_-ntt2yEnGnBviCZu0IrhL5x4jlBRIsIgmv8QS2j3YG0iBh-aGK_NknsJmHYhXcGBYl33giTiSUbgg3XVCflma7Xe9gSwf0BZMxgy4-mNG1ezqZ_yFbQh_J77q/s320/021.JPG" width="240" /></a></div>
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I could read the coffee pot numbers no problem. My phone would not focus on the numbers though. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigACPmLk3dXH9GcCoz4IjKGZfJqSHxD96t_pkNKpiChI6KBPmb28hFeoCYO-Wl460HqkkwrpLqw8tcSYcBP1cTQwx0UF91Thv61kKikgQzmOELQKkRxCsGNNcOy7K-JG3tLihGdrVouJBG/s1600/022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigACPmLk3dXH9GcCoz4IjKGZfJqSHxD96t_pkNKpiChI6KBPmb28hFeoCYO-Wl460HqkkwrpLqw8tcSYcBP1cTQwx0UF91Thv61kKikgQzmOELQKkRxCsGNNcOy7K-JG3tLihGdrVouJBG/s320/022.JPG" width="320" /></a></div>
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Here is a sample in a glass</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWXL5BfVz6-k99f1yChEOjmRuJ3VYO2BL8hJzWfV39RRe-XFTtDlv1dH_fEV7i9s0FTii_H6sqWPONbq-gxQO80PQjTv2n3lHvyrwg_FdvCQzOQETHsJfaZJi_Fi_qro2zgOHm7MLd0CQe/s1600/023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWXL5BfVz6-k99f1yChEOjmRuJ3VYO2BL8hJzWfV39RRe-XFTtDlv1dH_fEV7i9s0FTii_H6sqWPONbq-gxQO80PQjTv2n3lHvyrwg_FdvCQzOQETHsJfaZJi_Fi_qro2zgOHm7MLd0CQe/s320/023.JPG" width="240" /></a></div>
I let The Wife's brother in law taste it and he said while it still had an alcohol bite to it, you could clearly taste the peach that was coming through. Sadly no vanilla though. I am hoping it comes out later as it ages. I will definitely make this one again, though next time it will be a proper mead with some good quality honey and secondary will have some vanilla sticks in it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKcFts3ArDHwBZpzzY3wIpQj_5N2BtLm-tzWqxaO4qBLavAgdz6GFaOr7wAFIy67PNgIj6rXbUB5OKoAQEFwB-bxipYUAGoV1jDG5bzb5nls5HyhyphenhyphenxePpM19TjaWqkvwmoJZC-szy1IuMM/s1600/026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKcFts3ArDHwBZpzzY3wIpQj_5N2BtLm-tzWqxaO4qBLavAgdz6GFaOr7wAFIy67PNgIj6rXbUB5OKoAQEFwB-bxipYUAGoV1jDG5bzb5nls5HyhyphenhyphenxePpM19TjaWqkvwmoJZC-szy1IuMM/s320/026.JPG" width="240" /></a></div>
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Those brown bottles are the wrap up to my <a href="http://eatdrinkmanwife.blogspot.com/2013/02/quick-cider.html" target="_blank">quick cider</a>. Honestly I don't know what to think of it. The taste has changed again though not for the better or worst, it just changed. The mouthfeel is still weird, like liquid glass. I decided to bottle it and forget about it for the next couple of years as I have heard that apple can take year to taste good. Hopefully so. If not, oh well its all in the game of brewing.</div>
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Comment, tell me what you think. Laters people!</div>
Anonymoushttp://www.blogger.com/profile/14870028333339845862noreply@blogger.com0tag:blogger.com,1999:blog-7033623909076557527.post-51023140572151820952013-10-28T17:05:00.000-07:002014-03-05T17:29:34.165-08:00How to Cook a Great Steak Part 2For those of you just tuning in this is the second installment of how to make a great steak. Which should be pretty obvious with the 2 in the title but no one is judging you. When <a href="http://eatdrinkmanwife.blogspot.com/2013/10/how-to-cook-great-steak-part-1.html" target="_blank">we last left off</a> you had that big piece of meat in your hand ready to toss it in a pan. Before you do that though you need to gather your ingredients.<br />
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Kosher Salt<br />
Black pepper (if you don't have a pepper grind, which you should, the ground box stuf works)<br />
Butter<br />
Olive or Grape Seed Oil.<br />
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You also need to let your meat come up to room temperature. We are almost there, I am promise you. I am going to presume that you have chose to cook a ribeye or new york strip. Why? Because those are my favorite steaks and you know being like me means you are awesome. Go ahead,<br />
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The first thing you need to do with your lovely piece of meat, other than unwrap it is to blot it with paper towels. You want to get the excess blood off it. I like to use a meth similar to the below photo where I take the steak and kind of roll it up so I can blot it all over at once. [PRO TIP: Do NOT use cheap napkins or paper towels that tear easily. It will just cause you to have to peel it off.]</div>
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You want to get the meat as dry as possible though don't go over board with it. You don't want to start rubbing off flesh. Just blot it. Depending on size you will like need more than one. If your meat is still cold this is the time to let it come up to temp. This can take a few hours if you have a thick piece of meat. </div>
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Once the meat is clean of the excess moisture lay the out on a flat surface. Take a bit of your chosen oil the rub the meat down with your oil. You don't want it dripping wet. You want it basically to coat the surface of the meat. Once your meat is coated grind or sprinkle your black pepper on the steaks. On top of that give it a generous amount of kosher salt. You want to make sure that the entire surface is coated in salt and pepper. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHG7B7Gu0kD8iJ0Pi6VB-yaKzy5Ywy_tfjrfw46zwIZt3yaJVxQYm35YTyCSrQxbanUpdnzaGa-lvf-piekjeUlDmC-s8mDuxc9YWg4Xy6tieComqVRfSzx82rajLUrvtUnpAAT4jwrTjI/s1600/077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHG7B7Gu0kD8iJ0Pi6VB-yaKzy5Ywy_tfjrfw46zwIZt3yaJVxQYm35YTyCSrQxbanUpdnzaGa-lvf-piekjeUlDmC-s8mDuxc9YWg4Xy6tieComqVRfSzx82rajLUrvtUnpAAT4jwrTjI/s400/077.JPG" height="300" width="400" /></a></div>
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Up close food pr0n's</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAmteTcbUn5qqglcyVQ_Nji8U5V1DgKbZtWbrL-kpjSngpChXirsZlG56eeR7qBlrgXgMYfya4_QJXlRFPs08nk5_lEl3S0n-9FxzI6vTANoz0weUXA65Lfq5dfXUgTamwrWMW6ciishI/s1600/078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAmteTcbUn5qqglcyVQ_Nji8U5V1DgKbZtWbrL-kpjSngpChXirsZlG56eeR7qBlrgXgMYfya4_QJXlRFPs08nk5_lEl3S0n-9FxzI6vTANoz0weUXA65Lfq5dfXUgTamwrWMW6ciishI/s400/078.JPG" height="300" width="400" /></a></div>
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After you salt and pepper both sides I like to let my sit a bit to let the meat suck in the seasonings. No more than 10 minutes usually. Now you need to take your favorite skillet and get it HOT. On a good electric stove that means 7 or 8. Once it hot go ahead and lay your steak down. Immediately set a timer for 60 seconds.<br />
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While the steak is sizzling away on the pan grab a pair of tongues or your hands if you are crazy like me, and press down on the meat making sure to get as much surface area in direct contact with the pan as possible. You may be wondering why? Well salt and heat on red meat has some type of effect which forms a crust on the meat. This is quite tasty so you want that crust, this is how to get it. When a minute is up flip the steak, turn the heat down to 5 and let the other side crust up.<br />
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The reason for turning the heat down is that the steak will cook longer on this side. This will also be the side that is plate up.So you get a strong crust along with the steak cooking slowly.<br />
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Some people swear that you only need to flip a steak once, but I am not one of those. I flip as often as I feel is necessary though I don't flip it constantly either. I like to add butter to my steaks and let it brown on it to give it a bit more flavor.<br />
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Once the steak is done don't forget to grab the tongs and put the fat strip on the skillet too. </div>
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Speaking of being done. Let us pause for a second. You may have noticed that I did not add any cooking times to any of this. Well there is a reason for that. Cooking times can vary a lot depending on how thick a piece of meat is. I like to go by feel. Let me borrow someone's hand to show you. The below chart seems silly but it is actually spot on. Once you get a few steaks under your belt you will be able to judge the time, until then stick to the chart. </div>
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<a href="http://chicolockersausage.files.wordpress.com/2012/01/cook-a-steak-blue-rare-medium-welldone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://chicolockersausage.files.wordpress.com/2012/01/cook-a-steak-blue-rare-medium-welldone.jpg" height="428" width="640" /></a></div>
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This is a chart that gives you a good understanding of the different degrees of steak doneness. I will say though this chart is a tiny bit misleading. If you look at this it looks as if rare and medium rare are completely raw in the middle. Which is not true at all if you cook it properly. Now if your steak was cold, and you quickly seared the outside it could be raw in the middle. Now this chart is clearly bias but I do agree that well done and medium well are both too done for a good steak. I eat mine medium leaning towards medium rare.</div>
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Once you get your steak to your desired doness, which I hope isn't well done, you need to let it rest. DO NOT CUT INTO THAT STEAK!! If you do you will ruin your hard work. When meat gets hot it expands, the juices flow. If you cut into it all your juices will run out onto the plate. <strike>Wrap it in some foil and sit it aside for at least 10 minutes. </strike> Edit: It has been pointed out to me that you do not need to wrap your steak in foil. If you are going to keep it warm then you can just tent the steak with foil until ready to serve. </div>
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Once you do you will be rewarded with a steak that is juicy (unless its well done) and tender. That was a good steak. </div>
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Anonymoushttp://www.blogger.com/profile/14870028333339845862noreply@blogger.com5tag:blogger.com,1999:blog-7033623909076557527.post-69970127267257591282013-10-25T16:30:00.000-07:002013-11-15T16:24:51.403-08:00How to Cook a Great Steak Part 1I like meat. This should not come as surprise to anyone. I am not easy to please when it comes to my meats, steak in particular. I have found while a lot of people cook steak, very few cook it well. I found myself going to restaurants ordering and receiving steak that was either bland or overcooked. It was rare that I found myself truly enjoying a nice quality steak. In hindsight I realize now that was because I was going to restaurant chains like Longhorns, Ruby Tuesdays, Applebee's etc. when I should have went to a place that specializes in steak. Non the less I decided to master steak on my own. I have spent count less and ruined many a piece of meat to get where I am now, where I feel I can make a good steak at anytime. I have decided to share some of my techniques with you guys.<br />
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Now the first part of making a great steak has nothing to do with cooking. Yes that is right, now back away from the pan and turn that stove off.<br />
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First we need to talk about meat. Not all steak is the same. Sure it may look similar but what kind of steak it is can and will make a difference on how the final product. Steak is usually graded like this<br />
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From Wikipedia:<br />
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<li style="background-color: white; color: #252525; font-family: sans-serif; font-size: 12.571428298950195px; line-height: 19.196428298950195px; margin-bottom: 0.1em;">U.S. Prime – Highest in quality and intramuscular fat, limited supply. Currently, about 2.9% of carcasses grade as Prime.</li>
<li style="background-color: white; color: #252525; font-family: sans-serif; font-size: 12.571428298950195px; line-height: 19.196428298950195px; margin-bottom: 0.1em;">U.S. Choice – High quality, widely available in foodservice industry and retail markets. Choice carcasses are 53.7% of the fed cattle total. The difference between Choice and Prime is largely due to the fat content in the beef. Prime typically has a higher fat content (more and well distributed intramuscular "marbling") than Choice.</li>
<li style="background-color: white; color: #252525; font-family: sans-serif; font-size: 12.571428298950195px; line-height: 19.196428298950195px; margin-bottom: 0.1em;">U.S. Select (formerly <i>Good</i>) – lowest grade commonly sold at retail, acceptable quality, but is less juicy and tender due to leanness.</li>
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Now you may be wondering why fat content matters. Trust me it matters a lot. You get a lot of the flavor from the fat. In addition to flavor prime and choice beef will be more tender than select as well.<br />
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I look at it kind of how I see alcohol.<br />
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Select= Mr. Boston/Budlight<br />
Choice = Three olives/Shocktop<br />
Prime = Grey Goose/ Special Made Craft Beer<br />
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Choice is what I buy. It is what you will find at most quality supermarkets and butchers. It is easier on the wallet and can still be cooked to a great steak. I bet you are ready to cook now aren't you?<br />
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<b><span style="color: red; font-size: large;">NO YOU ARE NOT SIT DOWN AND KEEP READING!</span></b><br />
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You must first decide what type of steak you want to cook. There are a lot of pieces of meat with the word steak on it. It can be rather confusing. I like this chart to help keep track.<br />
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For this article let us ignore the tenderloin roast. Astute observers will notice the tenderloin and the porterhouse look very similar. Correct you are. There is much debate over this, but basically they are both a combo of two steak, the NY Strip on one side and the tenderloin on the other. The difference being the porterhouse has more tenderloin on it.<br />
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If fat were to equal flavor you would be able to easily guess which of those steak would have the most flavor. As you can see the rib eye [rib steak above] has much more marbling than the other ones and therefore can often times be more flavorful. In contrast you see the coveted filet mignon has next to no fat yet we all know how expensive it is. It has a lot to due with how tender that piece of meat is. This is a purely subjective matter, and really you should buy what you like. I prefer the Ny Strip and the ribeye.<br />
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Now that you have selected your steak, you are ready to cook right? Great! let's go turn on the heat..........................................<br />
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And read Part II, which is coming soon....<br />
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<a href="http://eatdrinkmanwife.blogspot.com/2013/10/how-to-cook-great-steak-part-2.html" target="_blank">Edit Part 2 is now up. Glad you didn't have wait huh?</a>Anonymoushttp://www.blogger.com/profile/14870028333339845862noreply@blogger.com0tag:blogger.com,1999:blog-7033623909076557527.post-67214497549930259222013-10-23T08:20:00.001-07:002013-10-23T08:20:15.342-07:00Bookstore Browsing <p>I was stranded at the bookstore yesterday afternoon after my car broke down. I got a ride to my job and afterwards chilled at the nearest convienent place (the bookstore) for 2 hours. The husband does not work exactly down the street so I had to wait for him to get off work and rescue me...hence my entrapment. </p>
<p>But I mean, if you're going to be "detained" somewhere, why not a Barnes and Noble with books, a Starbucks cafe, and good mood music playing in the background. It was not even ice cold there like it usually is. In fact, it was quite cozy. So much so that once I sat down, I spent most of the time on my phone watching Korean romance dramas (blusssshhhh). </p>
<p>That's pretty much how the husband found me... snuggled up on an arm chair in the back... in my own world. He felt so bad about having me wait for 2 hours that he treated me extra good for the rest of the day. Sigh. Life is good. </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGX6vaKO-ySPxM5BeiYCtniA_QobYyiYU1wUhf1m9AHPau0WDRx0WKUX7OA9i1fa8p0wqKuaLXNXfW1K5F-laALslMtmhN2g5kVizHqGRkkHI_48hW-qz23PsBCaFgyeeLsFtRysmQLIMy/s1600/20131022_160154-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGX6vaKO-ySPxM5BeiYCtniA_QobYyiYU1wUhf1m9AHPau0WDRx0WKUX7OA9i1fa8p0wqKuaLXNXfW1K5F-laALslMtmhN2g5kVizHqGRkkHI_48hW-qz23PsBCaFgyeeLsFtRysmQLIMy/s640/20131022_160154-1.jpg"> </a> </div>Yethttp://www.blogger.com/profile/13865455013453526972noreply@blogger.com0tag:blogger.com,1999:blog-7033623909076557527.post-86365733047015918242013-10-15T05:31:00.001-07:002013-10-15T05:31:09.658-07:00A quick breakfast <p>Not going to lie go you. I'm usually the bacon and egg sandwich kind of girl but I'm trying something different today. Besides, I do lovve yogurt!</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9crGOTRDafluFgccP6Gd_IoRSmJISknbVmiYsrVT0RNJA-pSj7qTo4WdHNlWhHSWs4KLG5VOSnhMemZWo0wMXhCTwb7TMwKWLp-Z0nR_fK2Y29_V6k9j383JCXWvaDQQ1Vb9dakKhdjr/s1600/IMG_20131014_093024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9crGOTRDafluFgccP6Gd_IoRSmJISknbVmiYsrVT0RNJA-pSj7qTo4WdHNlWhHSWs4KLG5VOSnhMemZWo0wMXhCTwb7TMwKWLp-Z0nR_fK2Y29_V6k9j383JCXWvaDQQ1Vb9dakKhdjr/s640/IMG_20131014_093024.jpg"> </a> </div>Yethttp://www.blogger.com/profile/13865455013453526972noreply@blogger.com0tag:blogger.com,1999:blog-7033623909076557527.post-61426221911915368702013-10-09T09:49:00.002-07:002013-10-09T09:49:26.698-07:00Cheap Eats, Another Beer ReviewWhile in Kroger browsing the beer selection I came across a beer that seemed like too good of a deal. It was Sierra Nevada IPA. It was a 24oz bottle for 3.99, 2.19 with the Kroger plus card. I could not help but note it was surrounded by a lot of malt liquors, budlight, mike's hard lemonade cans etc. I had the same thought you are probably thinking right now, it is going to be cheap and nasty like the aforementioned beverages. Then I noticed it was next to an equally large bottle of Red Stripe. Now I have had Red Stripe before and found it to be a good. So I decided to bite the bullet and a bottle of this left with me along with that nights dinner of fried chicken.<div>
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<a href="http://cdn2.bigcommerce.com/server900/b0811/products/492/images/323/Sierra_Nevada_pale_Ale_24oz__53953.1307928349.1280.1280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://cdn2.bigcommerce.com/server900/b0811/products/492/images/323/Sierra_Nevada_pale_Ale_24oz__53953.1307928349.1280.1280.JPG" width="300" /></a></div>
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First off, this bottle is huge. It is quite literally like drinking two beers in one sitting. Now as <a href="http://eatdrinkmanwife.blogspot.com/2013/06/cheap-eats-beer-review.html" target="_blank">I've said before</a> I am no beer snob so take this with a grain of salt.</div>
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Upon first sip this beer is very crisp, dare I say citrus-ey, with good mouth feel. As it slides over your tongue and towards the back of your mouth, you start to taste the hops quite a bit. When swallowing it goes to very hoppy flavor with a bitter finish. For me this is a great with food beer. I like it best with food that is salty and spicy. Fried chicken with a good bit of extra hot texas pete[black folks gone black lol] was delectable with this beer. It is quite a bit more hoppy than some other pale ales I've tried,then again this is my first IPA. At 3.99 a bottle it would take $9.57+tax to get a six packs worth, which is pretty standard and not very cheap. However at 2.19 a bottle it wold only be 6.57+tax to get a six packs worth which is pretty good considering quality beers seems to run at 7.99 and up.</div>
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I wrestled with this one quite a bit, however I must give this one a 6/10. Yes it is relatively cheap,however that cheapness only comes with a Kroger plus card, and those deals can change, plus you may not have a kroger near you like I do. Secondly the fact you are forced to drink two beers worth when you open this one kinda of takes away from its value a bit. If there was a way to drink one beer out of the bottle and store the rest I could score it higher [Note: If there is for the lover of everything comment and let me know]. </div>
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Do you agree or disagree with my rating? Comment and let me know! Laterz</div>
Anonymoushttp://www.blogger.com/profile/14870028333339845862noreply@blogger.com0tag:blogger.com,1999:blog-7033623909076557527.post-43924301590529190622013-10-08T05:59:00.001-07:002013-10-08T05:59:26.960-07:00Home Hunting at Hobby Lobby<p>There are so many good things about our new place! It's bigger for one and I finally got a sunroom...but only being here for just over a week, it still does not feel like home yet. </p>
<p>But not to fear!! Yet (that's me) is on the case! I took a trip to Hobby Lobby -- the crafting mecca to find what I needed. Before I focus on any other part of our place, I need to take care of the kitchen! Can you say outdated!!?? Knowing that I cannot permanently change anything just means that I'll have to be a bit creative is all (the yellowish "white" cabinets are a NO!). The pictures show a few items that I know will be perfect for the Clean Cottage look I'm going for. </p>
<p>The fun begins...</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMR-ur_jtGWasjYt-_zmtRAGJ8bTRMUj6Tbq-K-jkxPv25BxnKVOFCxvYY2cAEabN1SAH7IJH33GkfwnvDW3mqtied41yn_eMHV6mIgPMJy-2xVSl2aSosW0Bud0TtZghMDzMhBHiPsGPn/s1600/20131007_111242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMR-ur_jtGWasjYt-_zmtRAGJ8bTRMUj6Tbq-K-jkxPv25BxnKVOFCxvYY2cAEabN1SAH7IJH33GkfwnvDW3mqtied41yn_eMHV6mIgPMJy-2xVSl2aSosW0Bud0TtZghMDzMhBHiPsGPn/s640/20131007_111242.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiisWDAqANE59nnC9loi7dlNVahn2Wi-kEhXkFXJcWjlnu3630cBcNYENrh2K7JzYjdLnUJ7KZ1Vwt7Dxzl5bDzunyMpzZZvdPwYv-afx2wKalEp8PieiKPbEm4CqtTomYHzebnJckWI-6/s1600/20131007_115647.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiisWDAqANE59nnC9loi7dlNVahn2Wi-kEhXkFXJcWjlnu3630cBcNYENrh2K7JzYjdLnUJ7KZ1Vwt7Dxzl5bDzunyMpzZZvdPwYv-afx2wKalEp8PieiKPbEm4CqtTomYHzebnJckWI-6/s640/20131007_115647.jpg"> </a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN3oQzAIFendpNZHRmm3RKNdzkvPQ9ewhlWaUxt3QfiT1Rb1s_FtLpJLCeR5WYCBXWN74cPAFQQwJBSRJ8Wd0RuEMTuWk8pOe4uWcnIzn4hbBNrfvMKZowH_YnGF2PaV2bMKBRmCAtb7rD/s1600/IMG_20131007_131735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN3oQzAIFendpNZHRmm3RKNdzkvPQ9ewhlWaUxt3QfiT1Rb1s_FtLpJLCeR5WYCBXWN74cPAFQQwJBSRJ8Wd0RuEMTuWk8pOe4uWcnIzn4hbBNrfvMKZowH_YnGF2PaV2bMKBRmCAtb7rD/s640/IMG_20131007_131735.jpg"> </a> </div>Yethttp://www.blogger.com/profile/13865455013453526972noreply@blogger.com0tag:blogger.com,1999:blog-7033623909076557527.post-67184179770862113752013-10-02T11:44:00.001-07:002013-10-02T11:46:07.742-07:00Home Sweet Home<p>We have finally moved into our new place. Now comes the unpacking and cleaning and decorating. But first I have to find some energy! A sister is exhausted!!!!!</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-NTMV8yb29uYwn4b7c_r5kcXuJHG4OVCj3xtVEyRKpxw_iLdl9rH50fN6_H3dpAKzNrJ6dB9ynvof0-tVhm5XTojclqsF0PgVT1R41Og-wOexIkJocA7KIu8rpyzHNSaU6dRKIkZNaDp3/s1600/IMG_20131002_131914.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-NTMV8yb29uYwn4b7c_r5kcXuJHG4OVCj3xtVEyRKpxw_iLdl9rH50fN6_H3dpAKzNrJ6dB9ynvof0-tVhm5XTojclqsF0PgVT1R41Og-wOexIkJocA7KIu8rpyzHNSaU6dRKIkZNaDp3/s640/IMG_20131002_131914.jpg"> </a> </div>Yethttp://www.blogger.com/profile/13865455013453526972noreply@blogger.com0tag:blogger.com,1999:blog-7033623909076557527.post-84680695826892973502013-09-27T05:51:00.001-07:002013-09-27T05:51:17.146-07:00Bigger and Better things<p>All week I've been packing to prepare to move this weekend. Now I freely admit that it is Friday and not even half of the house is packed up yet. It is sad but true. Now comes the ever- exciting time for me to run around like a chicken with my head cut off to make sure everything gets packed in time. Sigh. I have got to do better. <br>
This is the result of always wanting things a certain way. </p>
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