Category: Swill Food and Grog

6:30 And The Butts Are On

  
Take a moment to remember and thank all those who have given so much so that we can enjoy so much.

At The Shore

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The Inlet Cafe in Highlands: cold beer and fried seafood.

May you spend time with those you love this weekend.

I’ve Had a Terrible Weekend

Here’s to Friday.

I Lurves When Friends From Brazil Visit 

  

Sorry But I Have An Appointment 

with The Colonel 

  

Sláinte!

Went To The Gym Tonight

Then afterwards had some BingleyAde to recover

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well I guess it was last night, technically.

By The Power Vested In Me

I hereby declare Winter is Over

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Steak And Kale

So this weekend my Bride is out of town, my Daughter is overseas, I have a bad cold and Virginia lost.

Normally any one of those three would be enough to make me put up a massive cooking/drinking thread but since we lost our sweet boy I just haven’t got the energy.

Sure I made a kick-ass cast iron fried ny strip with sautéed kale tonight

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but without that Dear Sweet Boy it might has well been takeout from McDonalds.

The pain never goes away.

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I’m Sure Only the Lipitor Lobby

…kept them from completely jettisoning cholesterol levels as the ultimate food demon.

The U.S. government is poised to withdraw longstanding warnings about cholesterol

The nation’s top nutrition advisory panel has decided to drop its caution about eating cholesterol-laden food, a move that could undo almost 40 years of government warnings about its consumption.

The group’s finding that cholesterol in the diet need no longer be considered a “nutrient of concern” stands in contrast to the committee’s findings five years ago, the last time it convened. During those proceedings, as in previous years, the panel deemed the issue of excess cholesterol in the American diet a public health concern.

The finding follows an evolution of thinking among many nutritionists who now believe that, for healthy adults, eating foods high in cholesterol may not significantly affect the level of cholesterol in the blood or increase the risk of heart disease.

The greater danger in this regard, these experts believe, lies not in products such as eggs, shrimp or lobster, which are high in cholesterol, but in too many servings of foods heavy with saturated fats, such as fatty meats, whole milk, and butter.

It ALWAYS comes back to BUTTER.

Or DOES it…?

Fat guidelines lacked any solid scientific evidence, study concludes
Researchers claim dietary advice around fat consumption, followed by millions for the past 30 years, should never have been issued

Guidelines warning people to avoid eating fatty foods such as butter and cheese should not have been introduced, new research has found.

Dietary advice issued to tens of millions warned that fat consumption should be strictly limited to cut the risk of heart disease and death.

But experts say the recommendations, which have been followed for the past 30 years, were not backed up by scientific evidence and should never have been issued.

Generations of Americans have been brainwashed and ROBBED*. Pitch your Parkay packets, people!

No longer weep into your mound of mashed ‘maters that you simply “Can’t Believe It’s Not Butter”, because IT CAN be if you have the courage to make it so!

FREE YOURSELVES.

*In the interest of full disclosure, casa de major dad has always been a Manufactured Butter Substitute-FREE Zone, because I LOVE 1) butter 2) ingredient panels with only 2 ingredients, vice a paragraph

Breakfast Bourbon

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And pork roll

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Mobile Test

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A Proper Lunch

Bacon, eggs, and coffee

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Damn it was yummy…

Oh, SNAP

Pound and a half of Hershey’s Special dark, here I COME!

Compound in cocoa found to reverse age-related memory loss

In case anyone needed another reason to love chocolate, a new study suggests that a natural compound found in cocoa, tea and some vegetables can reverse age-related memory loss.

The findings suggest that the compound increases connectivity and, subsequently, blood flow in a region of the brain critical to memory, the researchers said.

The study — published online Sunday in Nature Neuroscience and partly financed by a chocolate company — found that flavanols reverse mild memory loss in older adults. Using brain scans and memory tests, the latest study built on previous work showing that flavanols extracted from cocoa beans had improved neuronal connections in mice’s dentate gyrus, a part of the brain involved in memory formation.

Ignore the bit about “gorging backfiring”. I think they’re exaggerating.

Oh Rats

via Maggie’s Farm I guess I’ll never be Top 10% in anything

Do you drink a glass of wine with dinner every night? That puts you in the top 30 percent of American adults in terms of per-capita alcohol consumption. If you drink two glasses, that would put you in the top 20 percent.

But in order to break into the top 10 percent of American drinkers, you would need to drink more than two bottles of wine with every dinner. And you’d still be below-average among those top 10 percenters.

The top 10 percent of American drinkers – 24 million adults over age 18 – consume, on average, 74 alcoholic drinks per week. That works out to a little more than four-and-a-half 750 ml bottles of Jack Daniels, 18 bottles of wine, or three 24-can cases of beer. In one week.

Or, if you prefer, 10 drinks per day.

Mind you, I could give that a shot on any given day.

But not per day.

This Weekend At The Belford Brewery

They had some nice fresh new beers on tap:

This is the first pint of their “Leonardville Lager”

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Lightly carbonated and very full-bodied for a lager. Tasty.

And for you Oktober Festers they have a “Munchen Dark”

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Nice and caramel/chocolaty.

I really like having a brewer in town where you can just hang out with the guys making the beer and shoot the breeze.

WHY People Love the South

Even the chains do things diff’nt.

Yeah, BUDDY.

The Saddest, Most Depressing Video Ever Made

(damage at a winery in Napa after yesterday’s earthquake)

Filets On The Deck

Daughter requested (well, demanded, really) some filets for dinner last night, so to keep the kitchen nice and cool I took the cast iron outside

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turned out pretty nom-nom

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got a nice sear on them and along with my Bride’s creamed spinach, well, life was pretty good last night at Casa Bingley.

Happy Fourth

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What better way to celebrate than with Australian wine?

Focaccia You!

Since Carbs are now almost as Evul as Booooooooooooooosh I decided last weekend that I needed to keep baking. And what better than some focaccia?

Rise, my torpid yeasty friends! Awaken from your slumber to a world of sugary oiled bliss!

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Looks doubled to me, Boss! Burst forth that alcohol-laced carbon dioxide spew of yours that I love so well!

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Punched down, spread out onto a pan covered with even more Extra Virgin goodness, sprinkled with fresh rosemary and salt…

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Nomnom.

The leftovers froze quite well for later consumability, I might add.

Those Saturday PBS Cooking Shows STILL Have the Power

…to influence our dinner plans after all these years. We were watching the newest show Lidia has on our poor local station and WHAMMO.

No question what we were doing for dinner (Of course, she used swordfish ~ we’ve had this grouper in a block of ice in the freezer since…well…let’s just say pour water over all the fresh fish you want to freeze. Little fishie blocks of ice. Holds indefinitely.)

Oh, hot DAWG. Was it dee-vine.

And ONE pan.

Pizzas The Second

Ok, so we just polished off the second batch for dinner, using half of the dough I made this morning (which was 50% whole wheat, ‘cos I’m like totally a nature kinda guy) I also bumped the temp up to 525º per OregonGuy’s suggestion in the previous post)

The first was a pesto/mozz/artichoke heart/sundried ‘mater pie

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I used too much pesto so it was a leetle greasy but it was exceedingly yum. The piquancy of the art hearts and the sundrieds was a nice counter balance to the richness of the pesto and the creaminess of the mozzarella.

The second pie was ricotta and pesto

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Meh, not so successful. It was alright but bland compared to the previous.

I’ve got enough dough for two more pies tomorrow, so now all I have to do tonight is finish this next bottle of wine and wait a couple of hours for the steel to cool off enough that I can clean the excess pesto grease off of it…

Steel Yourself: Pizza

So today was the day when I made my first foray into the world of pizza making!

I had planned to start out on the simple side, using pre-made dough, but when a certain-dog-who-shall-not-be named got me up on the wrong side of 6 am this morning I figured I make a batch of dough to use tomorrow; it’s currently sitting on the dining room table pumping out the CO2

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the instructions said “cover tightly with plastic wrap for 12-18 hours” but that sucker is bulging like Vesuvius so I may have to do some venting later.

Anyhow, I went to the local Commie Store and bought some fresh dough and other needed sundries for the experimentation. I also got my few remaining hairs cut, which was rather exciting.

Upon house returning I moved the baking steel up to the second-from the top rack and got the oven going to 500º

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ah, the Baking Steel! As y’all are well aware, it’s a 1/4″ solid steel armored plate, and as I always say: “If 1/4 inch plate is good enough for the Wehrmacht than by gum it’s good enough for Bingley!”

I figured I would make my own sauce as well, and my Dear Bride found a recipe that is all simplicity: simply place in your food processor a drained can of whole ‘maters with some salt and a dash of olive oil

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Observant readers will note a black line well down the processor’s bowl. I discovered after making the sauce that the line bears the legend “max fill level for liquids.” Oops. We’ve had the processor for nearly 25 years (it was in fact a wedding present from Crusader) and I ain’t getting rid of it.

After cleaning up the very slight leakage I opened a bottle of wine that I really need to get Gregor drinking

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another in what is a very welcome trend from US winemakers of producing yummy blends at reasonable prices: this is only $10 but be warned it is a very…thick, syrupy wine that quite happily only checks in at 13.5% or so, so it doesn’t throw you for a loop too quickly. If you like a full bodied fruity wine than I say do check it out.

Following tips I had gotten of the InterWebs I had split the Commie Dough into two portions and had placed each into a lightly oiled soup container

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to come up to room temperature with the added benefit that the round container made the dough round when you dumped it out, which would help in achieving a vaguely roundish pie. I floured the counter and worked the dough over a bit and then transferred it to a lightly floured Norman Vincent

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spooned and spread out 4 tablespoons more or less of sauce and added the chunks of fresh mozz and 4-5 fresh basil leaves ripped into big pieces

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and then carefully slid it off of NV onto the steel in the exceedingly hot oven, let it cook for about 7 minutes and yum

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I was very happy for a first attempt. It wasn’t as crispy as I would have liked; I let the next one go for a touch over 8 minutes (this time with some sausage on it)

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and that was better but I still need to let it go a tad longer, and I also need to try and get the dough thinner but these are all errors/learning on my part. I have no complaints about the steel, as it does allow one to make really yummy bar pizzas at home for a fraction of what you’ll pay in a bar.

I have a feeling that by the end of tomorrow my Bride and I will be sick of pizza…

Leaning Towards A Pizza

A few weeks ago I had a yearning for pizza, so my Bride ordered one from our usual place and I went to pick it up. It was just a medium pie and perhaps a salad was ordered as well and it was nearly $25.

Insane.

That was the final straw to get me to acquire another cooking gadget. Well, gadget is not really the right term, as this is far simpler. Everyone talks about their ‘pizza stones’ and how they make great pies. But the problem is that they are somewhat fragile and break fairly easily. After reading a bit I heard talk of a pizza steel, a slab of steel that made better pizza than a stone and was pretty much indestructible. Better, because due to the thermal properties of the steel it transmitted the heat to the crust more efficiently than stone, and indestructible because, well, it’s a 1/4 inch thick solid steel plate.

The perfect, logical extension of my current cast iron obsession.

So, naturally, I ordered one.

It arrived last night and it is heavy. And steely.

And heavy.

So be prepared, for this weekend we shall be making a lot of pizzas!

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