And pork roll
Category: Swill Food and Grog
Bacon, eggs, and coffee
Damn it was yummy…
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.
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.
They had some nice fresh new beers on tap:
This is the first pint of their “Leonardville Lager”
Lightly carbonated and very full-bodied for a lager. Tasty.
And for you Oktober Festers they have a “Munchen Dark”
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.
Even the chains do things diff’nt.
(damage at a winery in Napa after yesterday’s earthquake)
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
turned out pretty nom-nom
got a nice sear on them and along with my Bride’s creamed spinach, well, life was pretty good last night at Casa Bingley.
What better way to celebrate than with Australian wine?
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!
Looks doubled to me, Boss! Burst forth that alcohol-laced carbon dioxide spew of yours that I love so well!
Punched down, spread out onto a pan covered with even more Extra Virgin goodness, sprinkled with fresh rosemary and salt…
The leftovers froze quite well for later consumability, I might add.
…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.)
— tree hugging sister (@treehuggingsis) May 18, 2014
Oh, hot DAWG. Was it dee-vine.
And ONE pan.
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
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
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…
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
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
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
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
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
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
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
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
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)
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…
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.
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.
So be prepared, for this weekend we shall be making a lot of pizzas!
Excited by article below about tasty animal goodness (which came out over the weekend) I decided that what I really needed for lunch after church on Sunday was a Jersey Burger
Yes, that’s a half-pound burger atop some sharp Vermont cheddar (with some jalapeño slices tucked underneath), covered with pork roll and a fried egg on a nice kaiser.
And yes, it was damned yum.
Via the WSJ comes to us this wonderful story of SCIENCE confirming every tenet of my life. In fact, it contains what is arguably the finest, most liberating sentence in the English language since “When in the course of human events…”:
Too much whole-grain oatmeal for breakfast and whole-grain pasta for dinner, with fruit snacks in between, add up to a less healthy diet than one of eggs and bacon, followed by fish.
I am weeping with joy.
That means NY Strips in the cast iron pan
Oh look now they’re in the pan
And the creamed spinach (made by my Bride and it’s the best in the world) is patiently waiting
Total nom-nom nomitude.
Yep, a good Friday.
Damn these are good.
Ways empty-nesters pass the time:
Got the whole wheat bread all a-kneaded
and now she’s rising for a couple of hours before in to Mr. Dutch Oven she goes
and I’m off to Costco for some flank steak to stuff for dinner.
Okay, so the bread is out and cooling
and the flank steak is pounded out and somewhat flatterer (to roughly 1/4″)
onto which is spread a mix of parsley, mint, garlic, lemon juice, pecorino romano, toasted pine nuts and pepper
and all of which is rather sloppily rolled, tied,
and tossed into a 350º oven for 70 minutes or so.
Much to the dismay of a Certain Person
there were no scraps to be had
after the a fore-mentioned 70 minutes went by out the somewhat sloppy roll came
well, very sloppy really. I just have not figured out how to properly tie up something. Oh well.
On to the plate!
The lemon/mint/parsley/garlic/cheese/pine nut mixture was quite tasty, and the flank steak was done pretty much on point.
Yum all around.
…the lap yok is out on the balcony
A resident of the central Chinese city of Wuhan is either the best or worst neighbor ever — depending on your feelings around bacon.
Photos of an apartment façade, draped entirely with pork belly strips, have gone viral on social media and are now circulating on the China’s biggest news sites, such as iFeng
It is worth noting that Chinese bacon is prepared differently than Western-style bacon. It is air-cured in sunlight, as opposed to smoked. As bizarre as it looks, this month is actually the season for hanging bacon outside, although not usually on an apartment balcony.
According to Grace Young, author of The Wisdom of the Chinese Kitchen, Chinese bacon must be hung outside in the winter.
“Chinese Bacon is air-dried and you must wait until the twelfth lunar month,” she writes. “Around January in our calendar, when the north wind (buck fung) is strong so that the lop yok [bacon] will have the ‘fragrance from the wind.’
“Fragrance from the wind” is Mandarin for “smells and tastes like diesel exhaust and pigeon poop” according to my translation software.
No wonder I particularly like the French stuff…
Champagne widows stamped grand legacy on wine
REIMS, France – For Champagne to become the tipple it is today — popped at weddings, quaffed in casinos, sprayed by racing drivers and smashed against ships — a few men had to die.
Not just any old men. Young ones married to clever young women.
Without the widows of Champagne, mankind’s most seductive fizz might well not be what it is now. One of the world’s most famous Champagnes — Veuve (“Widow”) Clicquot — explicitly evokes the rather grim tradition. But other legendary houses — Bollinger, Laurent-Perrier and Pommery — also got their starts from tragedy-tinged widows. Then there are the many lesser-known names that still carry the widow tag, such as Veuve Fourny and Veuve Doussot.
From its bottle shape to its taste, color, labeling and even marketing, Champagne owes its uniqueness to a series of widows from the early 19th century who used the sometimes mysterious deaths of their husbands to enter the male-dominated business world. The widows became so successful that dozens of Champagnes added “Veuve” to their names even though no widow ran the house — just for its mystique and marketing value.
“Champagne is the story of widows,” said Francois Godard, scion of Veuve Godard et Fils Champagne house. “Women who lost their husbands, and then outshone the men.”
Widowhood gave these figures an independent social status in France. Unlike other women — who were the property of a father or a husband — only a widow could become a CEO.
“In the 19th century … if you’re not married you’re dependent on your father, you can’t have a bank account and you can’t pay staff. If you are married you are reliant on your husbands,” explained Fabienne Moreau, Veuve Clicquot’s archivist. “Only a widow can take this position as head of a company.”
…Widow Lilly Bollinger sealed the industry’s feminist reputation in 1941, when she took the reins from her deceased husband and rapidly expanded Bollinger internationally over three decades to the prominence it enjoys.
Bollinger was known for her bubbly wit.
“I drink it when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise, I never touch it,” she once said, “unless I’m thirsty.“