Category: Drink

If Interested

For those who might be interested:

A partial list of Anheuser-Busch/InBev brands: Budweiser, Bud variants, Michelob, Rolling Rock, Busch, Shock Top, Natural, Johnny Appleseed, Landshark, Goose Island, Blue Point, 10 Barrel, Elysian Brewing, Golden Road, Four Peaks, Breckenridge, Devil’s Backbone, Karbach, Wicked Weed, King Cobra, and Hurricane. There are others, and minority ownership in a number of companies. Remember, knowing is half the battle. 

This graphic was posted on Twitter and checks out so far.

Thanksgiving Dinner

Getting hit by lightning is not fun! If you would like to help me in my recovery efforts, which include moving to the SW, feel free to hit the fundraiser at A New Life on GiveSendGo, use the options in the Tip Jar in the upper right, or drop me a line to discuss other methods. It is thanks to your gifts and prayers that I am still going. Thank you.

Even if I could have afforded it, I would not have done the “traditional” meal yesterday. First, it’s just me and the traditional meal is a bit much even with how much I enjoy eating. Second, it’s a labor of love that needs to be shared. The last time I cooked the full meal was for a military unit, and it wasn’t that much more effort and ingredients than some past family gatherings.

Besides, I do try to keep Keto though I did go off it yesterday rather thoroughly. Most of my favorites growing up don’t qualify these days: rice and gravy, sweet potato casserole with pecan crust, a green congealed salad with cream cheese and pecans, and the stuffing. I do miss a good pecan pie, and while she was not a part of the Thanksgiving crowd, my cousin Ann was a baker who could hold her own against some professional chefs, and her pies and cakes were amazing.

Also, I have to admit, that after the lightning strike and all that happened, I don’t eat as much as I used to. Even a normal meal can make me feel bloated and uncomfortable for hours. Dinner can be as much a snack as anything else these days.

So, I opted for a full meal but with reduced portions. I have salmon in the freezer because I needed a couple of portions a while back for a recipe, which meant I had to get a package of the thankfully individually shrink-wrapped portions. Salmon was a luxury growing up, a rarity, and I will have to give my mother props for her salmon croquettes. I don’t think I had fresh salmon until I was in high school. So, luxury meat I bought when prices were much, much better it is. Grilled with a smokey bourbon glaze.

At the doctor’s recommendation after the open heart surgery, I went off Keto a bit and discovered I don’t miss a lot of the standard carbs. Exceptions are pecan waffles, mashed potatoes (real is better than instant, but…), and crackers and corn chips. Since I had decided to have a waffle for breakfast, I opted to go for mashed cauliflower instead of potato. With additional butter and cheese, not bad and filled that spot. Did cheat and buy it on sale.

The veggie was another treat from childhood, asparagus. Rare treat growing up was canned asparagus (you almost never saw fresh in the store back then) with mayo. Bit of dill maybe. So, Aldi had some fresh in and on sale, and while I prefer to grill, our little porch grill is not good for that. So, I did a sautee with a bit of white wine, butter, olive oil, salt, pepper, garlic, and a hint of smoked paprika.

I had a can of the green ripe olives in the emergency stash. Growing up, the black ripe olives were a huge hit with pretty much everyone. Not sure if it is true, but heard a tale of one alleged adult getting into a fist fight with two or three of the toddlers, and not coming out ahead. I may or may not have been one of the toddlers involved. Toddlers tend to punch out and up. Male or female adult groins are quite sensitive and make a good target. Enough said. For all that I do still enjoy the black olives, I found the tree-ripened olives many years back and have not looked back. Amazing flavor. Second major comfort food niche filled.

For those who want to try it, the glaze for the salmon is easy to do. In a bowl, I put a dollop (precise measurements people, precise measurements!) of raw local honey, about a half a teaspoon of bourbon, a couple of drops of lime juice, chipotle, smoked salt, fresh ground pepper, and a bit of hot smoked paprika. Don’t drink? Leave the bourbon out. Want to double down on the smokey flavor? Use a good Islay Scotch instead. Mix well, place on top of the salmon, and cook. Yesterday, I fashioned a container around the salmon with aluminum foil to ensure that when the glaze melted it stuck around to give max flavor.

Desert was a slice of Key Lime Pie. It was okay, though I wish I could have gotten it from Publix, as that chain does amazing Key Lime pies! The white wine I used with the asparagus was not quite a two-buck-chuck, but close enough that I had wondered if it would even be good. It was, with some wonderful citrus notes that worked well with the asparagus and tasted good when drinking. Pro Tip: if you would not drink the wine, do not cook with it. Later, I did have some bourbon as I relaxed in my chair.

So, I hope your day was filled with love as well as good and tasty things. I got started on my giving thanks ahead of time as on the day things can get hectic.

Oh, and nice thing about my meal was that I had everything prepared and cooked in right around an hour. Clean-up took maybe 15-30 minutes. Not bad for Thanksgiving.

Pro Tip On Airpots

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Edited to add information

That I should have listened to. Back about three years ago, I bought an airpot coffee dispenser. Yeah, I’m one of “those types” who hand grinds each morning, uses a French Press and distilled water, puts in a pinch of smoked salt, and used to time things very precisely. These days, given the short-term memory issues, I’m a lot more flexible even with a timer, and it is fun to explore how flavors change with time.

Anyway, the air pot was looking a bit grody inside (and out thanks to the local water that is a liquid state of limestone) so I decided to clean it. I avoid soap on most things involved with my coffee because the surfactants in modern dish soap can be a pain to deal with. The directions actually say not to use soap inside, but to use some bleach water in it once a month. Three years, one month, whats the difference?

Turns out, I’m going to make a note on the calendar to start doing it once a month. I suspect a lot of it is the plumbing that got cleaned out good and not the lining, but yes there is a difference in taste and looks.

Oh, by the way, while it is something I’ve seen mostly in Navy types, if you really want to make friends and be appreciated by senior NCOs and Navy Chiefs, wash their coffee mugs for them (those not welded onto hands that is). Or even just rinse them good. You will be amazed at the response.

On a more serious note, one of the best ways to clean a regular coffee pot is to do like good restaurants and coffee shops: ice and salt. Lots of both, swirl around, and you will be surprised at how fast it cleans the inside and you don’t have to worry about any soap being left inside. Hard water? Add vinegar to the mix. It is a good thing to run vinegar through a coffee machine in hard water areas if not using distilled water, cleans and disinfects at the same time.

*****

If you would like to help me in my recovery efforts, which include moving to the SW, feel free to hit the fundraiser at A New Life on GiveSendGo, use the options in the Tip Jar in the upper right, or drop me a line to discuss other methods. Getting hit by lightning is not fun, and it is thanks to your gifts and prayers that I am still going. Thank you.

The Healthiest Cup Of Coffee?

Okay, I admit it: I am both a coffee addict and a bit of a coffee snob. So much so that I want to get back to roasting my own coffee again as soon as I can. FYI, I roast in a wok over a propane burner, which is easy and inexpensive. I then use a french press as I find it gives the best flavor overall. I drink for taste, and while most days I go just for that, there are days where I do consider the notes in the flavor.

Over at Instapundit, I came across this article, which led to this study. I found it interesting because I already know that some things do effect my lipid tests (and I avoid them before the draw so as to get an accurate reading). That something else might be causing some variations is something I’ve wondered about.

So, I found a pour-over system half off and bought it. For the last few days, I’ve been making my coffee as normal (fresh ground beans in the french press), then filtering through the pour-over. No idea on lipids yet, but I will say that I was surprised at all that the filter caught. I also was surprised to find that, to my palate, it improved the flavor of the coffee. It will be interesting to see how the next bag (different brand and flavor) does, and if it also has an improved flavor. In a couple of months, when I have the next test, we will see if there is any change in the cholesterol or other lipids.

Some food for thought that might affect your tasty drink…

A New Old Twist On Whiskey Sours

A few years ago, at an establishment that is sadly no more, I began getting exposed to truly old-fashioned mixed drinks. The establishment was themed around prohibition, and the bar tender took great pride is using not just the finest ingredients but the recipes and techniques in use before Prohibition.

Recently, I’ve been researching on my own as I want to explore the world of the original mixed drinks; and, to adapt where needed for my ketogenic lifestyle. That I end up putting my own little twist on things is a given.

The original mixed drinks were not simply alcohol delivery vehicles designed to hide the taste of the alcohol and get someone drunk fast (which is, sadly IMO, a hallmark of far too many modern mixed drinks). They were designed to complement the flavors of the components even as they merged into something unique.

I’ve been playing around with several, and am now happy with my recipe for a good whiskey sour. All I will say of the bourbon used is that one should use something with bite and flavor — I don’t recommend smooth and mild for this drink.

Start by making a simple syrup out of raw honey. One part raw (crystalized even) honey to one part water. Simmer over low heat until melted and everything is hanging together. Chill before use and keep refrigerated. It will keep for 4-6 weeks they say. Since I’ve made small amounts, none has lasted long enough to test shelf life.

Then, use a fork (or whisk) to beat some egg white. You don’t need a huge amount, but I like to use 1-3T. Yes, you read that right, beaten egg white. It has a bit of richness and a touch of texture to the drink.

The recipe is simple:

In a cocktail shaker, mix:

4 measures of bourbon

1 measure honey simple syrup

.5 (or a bit more) measure of key lime juice

Dash (or three) of orange bitters

1-3T beaten egg whites

Add an ice cube or two and shake for 20-30 seconds and pour into glasses. Makes enough for two nice drinks. To garnish, I use some good maraschino cherries that I’ve been soaking in bourbon for about six weeks or longer. Yes, good ones are expensive, but worth it. If you ever find the real deal out of Croatia, grab them…

Enjoy.