Hot sauces. Something that I've always wanted to take a stab at making. After much deliberation with my oldest nephew over a couple of Missoula MT microbrews, the decision was made to go forward with getting the equipment and trying our luck. I came across Midwest Brewing Supplies listing of a hot sauce kit a few months back and finally placed the order for it last week.
In a perfect world, I would have brewed this two days ago on the Winter Solistice.
That said, man does it feel good to be back to doing all grain brewing, even if I am taxing the hell out of my stove and doing the boil inside. Got about 20 minutes left on the boil right now, there's going to be a big ol update tonight on the toys that I've made over the past few days and where I am going from here.
A while back, I got called out for not making a yeast starter on one of my previous batches of beer that went south in a hurry. At the time, my rebuttal was this:
Ok, this recipe was actually supposed to have been posted last night, but the real world called and I ended spending way too long on a network design project. So here's how it is going to go down: Tonight, I share this wickedly good recipe. Tomorrow night, we'll finish up with a Chocolate cake made with a Vanilla Porter. Are you hungry yet?
Continuing on this week's posts of Thanksgiving/Holiday food made with beer, today's offering is two dishes. In this post, we'll be covering Beer Bread, Andouille, and Pecan stuffing.
Continuing on this week's posts of Thanksgiving/Holiday food made with beer, today's offering is two dishes. In this post, we'll be covering Beer Bread, Andouille, and Pecan stuffing.