Kinda surprised I haven't gotten around the making this before. Or maybe I did? I don't remember. But it was delicious. Could have used a bit of gochujang and green onions would have been good but I didn't have any. I also used pork shoulder instead of pork belly since I don't know where to get pork belly, but the shoulder had some good marbling that worked out well. I need to make Korean food more often.
Sourced from Farmgirl. I was actually little disappointed by this recipe. I was expecting something more like monkey bread, but it's basically just a banana walnut bread with way too much chocolate and sugar. Oh, and the "Mexican" is just the addition of some cinnamon.
In terms of taste and body, my first impressions are that of a grape juice made from concentrate that didn't get enough water added to it. No tannin, no spice, no unique character. A bit overweight and flabby and flat. Too mild for me. I must say that this is the first PS where I've been downright disappointed.
AND THIS CAME FROM LODI APPELLATION. BUMMER.
Sourced from Kevin. The idea is an egg poached in a chunky tomato chutney. An un-Mexican huevos rancheros? I dig it. I let the egg cook for too long and the yolk cooked through. Runny yolk with good bread and tomatoes with good bread are wonderful things.
50% zinfandel blend with dabs of PS, some sangiovese and something else I don't remember. Nice blend, the sangiovese tempers the zin a bit and the PS brings some nice tannins and body. The strange thing was that it felt like it hit the tongue a bit carbonated. Weird.
Had the idea since I had some vanilla yogurt that was past its best-by date but still sealed and some oranges. I mixed recipes sourced from two new blogs, here and here. I ended using one stick of butter and two full eggs to two cups of flour, only a cup of sugar, a cup or so of vanilla yogurt, and only one orange. In retrospect, I would have used the zest of two oranges. Bake time was probably closer to 45 or 50 minutes.
I tried to do something with the chocolate chips but it didn't pan out.
From Farm Girl. I didn't realize scones were so straightforward to make. I took a little more time in between mixing and baking so I guess that's why they didn't rise as much, but they still came out fairly light. Excess flour on top looks bad, should have used an egg wash.
Sourced from Farm Girl. Basically just processor'ed radishes, creme cheese, feta, scallions, a bit of pepper and lemon juice. I used only half the amount of creme cheese so it came out a bit watery but very fresh tasting. More creme cheese = more like a spread, which would be/is pretty good on some pulled pork or turkey sandwiches.
Sourced from Farm Girl. I used canned black beans (which I didn't drain enough) that I mashed myself so it came out rather watery. Red onions (adds some freshness), diced tomatoes (canned, but fresh would taste so much better), canned green chiles (fresh minced jalapeno would be good), didn't have cilantro, chopped avocado.
I actually came across this lurking some imageboards, as someone else was trying to recover the name of a dish from his youth. It's also apparently the origin of Runzas, which, I suppose, are the origin of Ronzas. ...
I used some dough for pizza I had previously frozen. I think it actually came out easier to work with. Browned ground beef, sauteed cabbage, onions, and carrots, salt and pepper. The parcels are sealed as a pyramid, baked seams down at 350 for some time...25 minutes or so. Came out pretty awesome.
Not very sweet, but grain-y tasting, not mouthfeel. A bit fruity. I had it unchilled. Not much nose. Keep a persistent but thin head. No lacing. Rather light bodied for a barley wine. Tastes a bit cider-y. Not bad, but not worth the price. My loyalty still lies with Southern Tier.
On sale for $4, off of $6. Huge bubbles, weak carb, no head, no lacing, hot finish.
Hands down, the worst nut brown ale I've ever had. Tastes like swill. I actually only took three sips and then poured the rest down the drain.
4-pack for $11, marked down from $16+ so I picked it up. This is Weyerbacher's anniversary ale, my first offering from Weyerbacher, a PA-based brewery. Being so close, it's been on my list of breweries to contemplate visiting once I ever got around to trying it.
Pours thick, no head, no lacing, some sediment. I got a big whiff of apple and banana, very sweet. Initial impression was of a barley wine (11.8%ABV), same weight but without so much backing body or sweetness. Finishes lighter on the palate than one would expect, fairly cleanly.
This is a hybrid wheat-barley wine, using 50%+ wheat malt, so the flavor profile makes sense. It's actually pretty close to it's intended parents. That being said, it's fairly passive. Worth a pint to try the hybrid, but it's not something I'd want to stock or pick up regularly.
