Wednesday, August 5, 2009
Hoppin' Frog Brewery Special Release
Normally I'd want to keep this to myself but I thought I'd be nice this morning. Hoppin' Frog Brewery in Akron Ohio is having a special release party for their Hop Master's Abbey, Belgian-style Double I.P.A. I love this style and if HF is making one I want to try it. The release will be held at the brewery on the 14th of August at 1pm. They stress a limited quantity so get there fast.
Tuesday, August 4, 2009
Cap'n Crunch French Toast - Crazy Good
I had this recipe sittin' around when Cap'n Crunch cereal was brought up by friend on Facebook. Believe it or not I'm not out to kill you with the calories in this sucker. Moderation (like in my beer) is the key! I can't remember where I got this from otherwise I'd give them "props". It's only food right?
Ingredients
3/4 cup heavy cream
3 large eggs, lightly beaten
2 tablespoons sugar
1 teaspoon vanilla extract
3 cups Cap'n Crunch cereal
8 to 10 slices thick-sliced white bread (fresh French is the best)
Butter
Topping:
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
2 cups blueberries (or any other fruit you wish, I like peaches as well)
1. Mix the eggs, cream, sugar, and vanilla in a large bowl and whisk until combined.
2. Crush the cereal in a large bag until it resembles something like graham cracker crumbs (not too fine it'll mess up the crunchiness) Transfer it to a shallow dish.
3. Dip a couple slices of bread into the cream mixture until soft (not soaked). Let excess cream drip from the bread.
4. Press into the cereal crumbs to coat evenly. Place on a sheet pan and repeat with the remaining slices.
5. Heat a large skillet or griddle over medium heat, add butter as needed, and cook the bread until it is caramelized on both sides. About 6 - 8 minutes total depending on how it looks.
6. Beat the cream, confection sugar, and vanilla with a large bowl in a hand mixer until you're happy with the consistency. Top off the French toast and serve with the berries.
Ingredients
3/4 cup heavy cream
3 large eggs, lightly beaten
2 tablespoons sugar
1 teaspoon vanilla extract
3 cups Cap'n Crunch cereal
8 to 10 slices thick-sliced white bread (fresh French is the best)
Butter
Topping:
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
2 cups blueberries (or any other fruit you wish, I like peaches as well)
1. Mix the eggs, cream, sugar, and vanilla in a large bowl and whisk until combined.
2. Crush the cereal in a large bag until it resembles something like graham cracker crumbs (not too fine it'll mess up the crunchiness) Transfer it to a shallow dish.
3. Dip a couple slices of bread into the cream mixture until soft (not soaked). Let excess cream drip from the bread.
4. Press into the cereal crumbs to coat evenly. Place on a sheet pan and repeat with the remaining slices.
5. Heat a large skillet or griddle over medium heat, add butter as needed, and cook the bread until it is caramelized on both sides. About 6 - 8 minutes total depending on how it looks.
6. Beat the cream, confection sugar, and vanilla with a large bowl in a hand mixer until you're happy with the consistency. Top off the French toast and serve with the berries.
Fermentation sign, the Amber has awaken!
It was a stretch but there is a very subtle reference to Dune in the title (yep very nerdly indeed). OK So I woke this morning to find the hefe at 62 degrees which means my chiller is working properly - awesome (like I expected anything else?). What else did I see? An actively fermenting Amber. What a relief to have this sucker finally kickin in on day 3. (Note to self....make a damn starter next time). I also need another "fermometer" for the second carboy.
My son caught my excitement this morning and wanted to know why I was jumping up and down making an arse of myself at 7am. I explained to him that "daddy's" beer is fermenting. Not too many 6yr olds know about fermentation. I explained that there are little creatures, so small that you can't see them, these creatures (I call them the Yeastie Boys for reference since the Beastie Boys are his favorite band right now) eat sugar in the beer and produce alcohol. During this time they "fart" leaving bubbles in the beer. He laughed and went back to his cartoon which I think is "Johnny Test" right now. It's about a boy, his dog, and his two genius sisters who perform experiments on them. Hilarity ensues.
Below is a video of some active fermentation. Not mine, only for demonstration purposes.
My son caught my excitement this morning and wanted to know why I was jumping up and down making an arse of myself at 7am. I explained to him that "daddy's" beer is fermenting. Not too many 6yr olds know about fermentation. I explained that there are little creatures, so small that you can't see them, these creatures (I call them the Yeastie Boys for reference since the Beastie Boys are his favorite band right now) eat sugar in the beer and produce alcohol. During this time they "fart" leaving bubbles in the beer. He laughed and went back to his cartoon which I think is "Johnny Test" right now. It's about a boy, his dog, and his two genius sisters who perform experiments on them. Hilarity ensues.
Below is a video of some active fermentation. Not mine, only for demonstration purposes.
Monday, August 3, 2009
66 Degrees
Daft! My fermentation chiller isn't keeping the fermenting hefe at the temperature I wanted. I'm shooting for 62 degrees yet it seems to stick around 66. After this batch I'll have to make some modifications to the unit. For now it seems I'll just trying to get it down by adding more blocks ice. The amber still hasn't started. Curse my laziness. On the other hand it could be the yeast. I'll give it another 24.
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