The Cask USA list recently highlighted a couple of custom Google maps for good beer:
These are both great resources. Now if only Google and/or Apple would make custom maps easier to use on the iPhone…
Archive for the ‘food’ Category
Beer Maps
Friday, August 6th, 2010Nam Phrik Pao
Sunday, August 1st, 2010This Thai roasted chile-tamarind curry paste is used in dishes such as tom yum and cashew chicken. Mixed with equal parts lime juice or lemon juice, it makes an excellent salad dressing. However, this recipe involves lots of hot oil. Be very careful when making this curry paste. This is your final warning.
- 1/2-cu dried shrimp
- 2-cu vegetable oil
- 1/2-cu garlic, sliced (about 1 head)
- 1 bunch green onions, sliced
- 12 chiles japones, or tien-tsin, or thai long chiles
- 3-T tamarind concentrate
- 3-T palm sugar
- 3-T Thai fish sauce
Rehydrate the shimp in a small bowl, then drain and set aside. Prepare the garlic and green onions, then heat the oil in a wok. Dip a wooden spoon to test the oil: when you see tiny bubbles coming from the wooden spoon, the oil is ready.
First, fry the garlic for 30-90 seconds. Wait for it to turn golden, but do not let it burn. You can skim the garlic out of the oil, or strain the oil into a glass container for the next step. Either way, set the garlic aside in a bowl.
Next, fry the green onions until they begin to caramelize, 2-3 minutes. Skim or strain them out and add to the bowl containing the garlic. Fry the chiles for about 30 seconds, and add them to the bowl. Then fry the shrimp for about 1 minute and add them to the bowl.
Using a food processor, combine the fried ingredients, the tamarind and 3-5 T of the frying oil and blend into a smooth paste. Move this paste to a saucepan, add the sugar and fish sauce, and simmer for 5-10 minutes. Remove and cool.
Store the paste in a clean glass jar with a good lid. Refrigerated, it will keep for some time. This version of the recipe makes about 6-oz of curry paste.
Juana’s Salsa
Saturday, October 3rd, 2009This is a classic tomatillo salsa. Don’t be afraid to add a little water: if you skip that, it can set up like cement.
- 10 dried japanese chiles
- 15 tomatillos
- 2 cloves garlic
- 1/2 tsp salt
Husk and rinse tomatillos, and simmer in a medium saucepan filled with water. Toast the chiles in a dry skillet until they become aromatic, tossing occasionally. Rinse the chiles and put them in a blender with the garlic and salt, adding just enough water to cover. Puree, then add the tomatillos and blend again, adding more water if the salsa is too thick.
Chill and serve. It’s good with chips, or tamales, or tacos, or a spoon.
Storybook 1982-87
Monday, June 22nd, 2009The wines were a mix of Estate and Napa grapes, all 100% Zinfandel.
Notes are mine, and sometimes I disagreed with the group ranking.
- 1987 Estate Reserve (13.5%): group rank 1;
cedar-box nose, still has good tannic structure and a long finish. - 1984 Estate Reserve (13.5%): group rank 3;
rich and brambly. - 1985 Napa (13.5%): group rank 7;
seemed off to me, with a musty mocha character. - 1983 Estate Reserve (13.5%): group rank 5;
good minerality and some typical Zinfandel raisins. - 1985 Estate Reserve (13.5%): group rank 6;
some bottle-stink, which diminished with time. - 1982 Estate Reserve (13.5%): group rank 2;
some bottle-stink at first. - 1987 Napa (13.5%): group rank 4;
seemed to be drying out early, but still rewarding.
Grenache
Monday, June 9th, 2008- 1999 Bethany, Barossa-McLaren Vale (14.5%). Showed vanillin, pepper, and robust tannins. Group score 13.
- 2000 Bethany, Barossa-McLaren Vale (14.0%). Some orange in the color, indicating oxidation. Shows strawberries and peppery tannins, but they don’t linger in the glass. Group score 27.
- 1999 T-Vine, Napa Valley (15.4%). Cloudy, with eucalyptus in the nose, leading me to pick this as an Australian. Group score 20.
- 2000 T-Vine, Napa Valley (14.4%). Fleshy texture, cedar-box, and somewhat hot. Group score 18.
- 1999 Cedarville, El Dorado (14.5%). Showed vanillin and some light fruit, marred by vegetal notes. Group score 23.
- 2000 Cedarville, El Dorado (15.5%). Showed some pleasing strawberry and soft tannins, but fell apart into rubbery aromas as the wine opened up. Group score 25.