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.
