Off-Duty Firefighter Quenches Fire With Beer

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Texas firefighter quenches roadside blaze with beer (via Raw Story )

A Houston firefighter improvised while helping a truck driver put out a blazing tire Monday night, using the driver’s own beer shipment to control the fire. KROI-FM reported that Captain Craig Moreau and his wife were returning from a trip to Austin…



The Ernest Hemingway Burger

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eh8410p_2The Ernest Hemingway Burger

Step one: Shoot the fucking cow.


1 lb. ground lean beef

2 cloves, minced garlic

2 little green onions, finely chopped

1 heaping teaspoon, India relish

2 tablespoons, capers

1 heaping teaspoon, Spice Islands sage

Spice Islands Beau Monde Seasoning — 1/2 teaspoon

Spice Islands Mei Yen Powder — 1/2 teaspoon (Mei Yen Powder is no longer on the market, but you can approximate the rich, umami flavor with nine parts salt, nine parts sugar and two parts MSG. For 1 teaspoon of Mei Yen Powder, use 2/3 of a teaspoon of the mix, plus 1/3 of a teaspoon of soy sauce.)

1 egg, beaten in a cup with a fork

About 1/3 cup dry red or white wine

1 tablespoon cooking oil


Break up the meat with a fork and scatter the garlic, onion and dry seasonings over it, then mix them into the meat with a fork or your fingers. Let the bowl of meat sit out of the icebox for ten or fifteen minutes while you set the table and make the salad. Add the relish, capers, everything else including wine and let the meat sit, quietly marinating, for another ten minutes if possible. Now make your fat, juicy patties with your hands. The patties should be an inch thick, and soft in texture but not runny. Have the oil in your frying pan hot but not smoking when you drop in the patties and then turn the heat down and fry the burgers about four minutes. Take the pan off the burner and turn the heat high again. Flip the burgers over, put the pan back on the hot fire, then after one minute, turn the heat down again and cook another three minutes. Both sides of the burgers should be crispy brown and the middle pink and juicy. *Note of course I recommend Lusty Monk Mustard on any burger

Watch 12,400 Gallons of Barleywine Wort Ferment

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Before California-based brewery Sierra Nevada bottles Bigfoot, its classic barleywine-style ale, the wort goes through a six-day fermentation process that sees a whopping 24,000 gallons of liquid appear to bake like bread, roil like a contaminated foam party in Ibiza, and overflow like a sentient creature from a 1950s horror film. Only Steve McQueen can save us from this blob.

The action takes place in four traditional open fermenters with an assist from 1,216 pounds of whole-cone hops and 1,000 pounds of pure brewer’s yeast

Pappy Van Winkle Whiskey Mystery

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pappy van winkleBy Jeremy Wilson
Senior Staff Writer  The Kernal

In a daring inside job, 222 bottles of legendary Pappy Van Winkle bourbon were stolen from a distillery in Kentucky. With the crime remaining unsolved, the finger of blame is now pointing at obsessive billionaires, local residents and celebrity chefs.

During the dying days of Summer last year, something very strange was happening in a nondescript 1920s industrial building on the outskirts of Frankfort, Kentucky. The building in question belongs to the oldest continuously-operating distillery in the United States, Buffalo Trace, and over a couple of months somebody was helping themselves to its prize store of “Pappy Van Winkle” bourbon. By the time the theft was discovered, 222 bottles of Pappy had vanished in what NBC News would later call “the bourbon theft of the decade”.
To understand why anyone would go to the effort of spending months siphoning bottles of booze from a secure room in a distillery instead of robbing a bank, you need to know one thing about Pappy Van Winkle: it’s rare. Very rare. The retail value of the 195 bottles of 20-year-old Pappy Van Winkle’s Family Reserve bourbon and 27 bottles of 13-year-old Van Winkle Family Reserve Rye netted in the heist is about $26,000, but that’s only for the favoured few on good terms with a prestige liquor dealership. Read more

BABES For Beer

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babes-thumb-529x708-122484Photo courtesy of Kristen Sykes

Members of BABES at a recent crafting event in Dorchester

By Jordan Griffin, Globe Correspondent

Karen Miller, 38, is a full-time mother of two from Somerville and works in retail at 10,000 Villages while her kids are in school. Jennifer Shell, 40, is a sewing instructor at the Stitch House in Dorchester. Klara Junker, 29, came to Boston from Sweden to study microbiology. And Nicole Labrecque, 36, is an oncology nurse at Brigham and Women’s Hospital.
Once a month, this diverse group of women meets up with others for an activity that’s traditionally associated with men: beer drinking. They are members of the Boston Area Beer Enthusiasts Society, known as BABES. Founded in February 2012, the little-known society is emerging as one of Boston’s newest niche social groups.
“We wanted to bring together women who are interested and knowledgeable about beer,” said Kristen Sykes, a home-brewing veteran and founder of BABES. She said that the social group aims to enforce the idea that women not only like beer, but can be as knowledgeable about it as men.
“I have female friends who like beer, but it’s definitely a male-dominated, totally stereotyped thing,” Miller said. “It’s always been ‘women with wine, men with beer.’ It’s neat to meet other women who really like beer.”
Although BABES doesn’t have an official website, the group has several hundred Facebook followers, and usually 15 to 25 members meet monthly for beer-related activities and excursions, such as brewery tours, beer tastings and food pairings, and crafting parties. Read more

Grandmother arrested for calling 911 to report ‘beer emergency’

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rosiepateMEMPHIS, Tenn. — A Memphis grandmother did not think she was abusing the 911 lines when she called and requested a beer.
On New Year’s Day, Rosie Pate called 911 with a “beer emergency.”
According to a WMC-TV, when the 68-year-old’s granddaughter refused to go buy her a beer, Pate called for police assistance.
The police report says Pate told officers she slapped her granddaughter for not buying her beer.
Calling 911 for anything other than a real emergency is against the law. Abusing the 911 system can tie up the lines and result in a shortage in ambulances and rob someone of life saving assistance when they need it.
The price of calling 911 for a non-emergency is punishable by a $50 dollar fine. That fine will cost Pate more than the cost of a beer.
Pate was also charged with domestic assault for slapping her granddaughter.

Ancient Egyptian Beer Brewer Tomb Unearthed

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This image released by the Supreme Council of Antiquities shows colored inscriptions on a newly discovered tomb in Luxor, Egypt, Friday, Jan. 3, 2014. Egypt’s minister of antiquities said Japanese archeologists have unearthed the tomb of an ancient beer brewer in the city of Luxor that is more than 3,000 years old. (AP Photo/Supreme Council of Antiquities)

Egypt’s minister of antiquities says Japanese archeologists have unearthed the tomb of an ancient beer brewer in the city of Luxor that is more than 3,000 years old.

The tomb dates back to the Ramesside period and belongs to the chief “maker of beer for gods of the dead” who was also the head of a warehouse. He added that the walls of the tomb’s chambers contain “fabulous designs and colors, reflecting details of daily life … along with their religious rituals.”

The tomb of Khonso Em Heb, who lived 3,200 years ago, was “one of the most important discoveries made in the city of Luxor… at the Thebes necropolis,” said Mohamed Ibrahim, Egypt’s antiquities minister.

The tomb has on its walls and ceilings landscapes and diverse sculptures that “revealed many details of daily life during the ancient Egyptian times” including family relationships and religious rituals.
One piece of artwork shows Khonso Em Heb, who also headed the royal storehouses during the pharaonic Ramesside period, making offerings to the gods along with his wife and daughter.


Rosemary Roast Chicken w/ @LustyMonk Mustard

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rosmarychickenAnother recipe from our friend and music blogger @magearwig at Bucket Full of Nails

Rosemary Roast Chicken w/Lusty Monk Mustard

Lemon (1) juiced
1 tsp minced garlic
3 tsp Lusty Monk Original Sin Mustard
2 bone-in chicken breast halves
2 chicken legs
2 bone-in chicken thighs
2 Tbsp chopped fresh rosemary

Pour the lemon juice, garlic and Lusty Monk into a baking dish. Add the chicken and coat with the marinade. Season with salt, pepper and rosemary. Cover and refrigerate for one hour, turning the chicken once.

Head oven to 400F.

Remove chicken from refrigerator, turning chicken skin side up. Let sit at room temperature for 30 minutes.

Cook chicken until skin is browned (approximately 50 minutes).

Scrape the bits from the bottom of the baking dish and mix with cooking juice. Spoon over chicken pieces and serve.

(Pair with rice or couscous)


Dark Beer and @LustyMonk Mustard Glazed Wings

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beerglazedwingsDark Beer and LustyMonk Mustard Glazed Wings

Servings:12 wings
1 tablespoon unsalted butter
1 clove garlic, minced
2 tablespoons Lusty Monk Original Sin Mustard
1 1-inch piece ginger root, peeled and smashed
1 bottle dark beer
2 tablespoons tamarind chutney (available at any Indian or Middle Eastern grocery)
1 teaspoon agave nectar
kosher salt
6 chicken wings, separated at the joint (12 total pieces)
1 tablespoon canola oil
a few dashes hot sauce
1. Melt the butter in a small saucepan over medium heat and sauté the garlic and smashed ginger until fragrant, 2-3 minutes, stirring frequently.
2. Add the tamarind, agave nectar, mustard and hot sauce stir to cook completely, then slowly add the beer to prevent it from foaming over.
3. Bring to a light boil, then lower to a simmer and cook until reduced by half or until the glaze coats the back of a spoon.
4. Season the chicken wings lightly with Kosher salt.
5. Heat the canola oil in a large non-stick skillet over medium high heat and brown the chicken wings for 8-10 minutes, turning once.
6. Preheat the oven to 190C, then transfer the wings to a foil-lined baking sheet.
7. Use a basting brush to apply a thick layer of glaze to the wings, then bake for 10 minutes, glaze again and bake for another 10 minutes.

Pistachio and @LustyMonk Mustard Salmon

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pistachio salmonPistachio- Lusty Monk Mustard Salmon
Adapted from Pistachio-Crusted Honey Mustard Salmon, The Shrinking Chef

3 tbsp. honey
3 tbsp. Lusty Monk Alter Boy mustard
1 tsp. fresh lemon juice
3/4 lb. salmon fillet, skin removed, cut into two pieces
1/2 cup roasted, shelled pistachios (preferably unsalted)
1/2 tsp. dried oregano
Salt and freshly ground black pepper, to taste
1. Preheat oven to 400 F.

2. In a shallow bowl, combine the honey, mustard and lemon juice. Add the salmon fillets and turn to coat.

3. Chop the pistachios to a coarse crumb. Combine with the oregano, salt and pepper and transfer to a plate. Dip each honey-mustard pieces of salmon in the pistachios, pressing down gently to coat, and transfer the salmon piece to a baking dish. Spoon any remaining pistachios over the fillets.

4. Bake salmon until fish flakes with a fork and is the desired doneness, about 20 to 25 minutes.

Wine-Braised Mustard Greens
2 tbsp. olive oil
1 bunch mustard greens, stems removed and greens cut into 2-inch wide pieces
4 garlic cloves, minced
Seasoned salt, to taste
1/3 cup dry white wine (such as sauvignon blanc)
1 tbsp. white balsamic vinegar
1. Heat olive in a steep-sided skillet over medium-high heat. Add greens and garlic and sauté until the greens are wilted, about 5 minutes. Add the wine, stir to combine, cover and reduce heat to medium-low. Simmer greens until tender, about 10 minutes.

2. Remove lid and continue to cook if there is excess moisture in the pan (greens shouldn’t be completely dry, but you don’t want them swimming either). Turn off the heat, add the white balsamic vinegar and stir to combine.

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