tag:blogger.com,1999:blog-67978440894156575572024-03-14T07:17:24.108-04:00BROGMalachyhttp://www.blogger.com/profile/17060916139468965305noreply@blogger.comBlogger101125tag:blogger.com,1999:blog-6797844089415657557.post-21104497860170945112011-06-08T11:13:00.001-04:002011-06-09T12:51:59.435-04:00Its Hot Out There......make sure to hydrate<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht7MvSbApG0O0LXZuDmJjQORDl6KmKDUN8iyJIspjx2IGLEgDNteCMvX59ZzbYgJlpQ0VUW9ayBXrRXxffD7Sb1IgTKpYgXHNQ8XUO58TWB_GLu8R6tlifYnX9_Zt_0yo6oRWNvGmLpuY/s1600/tumblr_lmanu9FOEm1qzyxjro1_1280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht7MvSbApG0O0LXZuDmJjQORDl6KmKDUN8iyJIspjx2IGLEgDNteCMvX59ZzbYgJlpQ0VUW9ayBXrRXxffD7Sb1IgTKpYgXHNQ8XUO58TWB_GLu8R6tlifYnX9_Zt_0yo6oRWNvGmLpuY/s1600/tumblr_lmanu9FOEm1qzyxjro1_1280.jpg" /></a></div><br />
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<i><span class="Apple-style-span" style="font-size: x-small;">image via </span></i><a href="http://www.old-chum.com/"><i><span class="Apple-style-span" style="font-size: x-small;">old chum</span></i></a>Malachyhttp://www.blogger.com/profile/17060916139468965305noreply@blogger.com1tag:blogger.com,1999:blog-6797844089415657557.post-55521337342164063172011-06-06T20:23:00.005-04:002011-06-06T21:21:42.807-04:002011 Vintage Beer Brunch, in pictures<object width="400" height="300"> <param name="flashvars" value="offsite=true&lang=en-us&page_show_url=%2Fphotos%2Ftimothysegan%2Fsets%2F72157626778723049%2Fshow%2F&page_show_back_url=%2Fphotos%2Ftimothysegan%2Fsets%2F72157626778723049%2F&set_id=72157626778723049&jump_to="> <param name="movie" value="http://www.flickr.com/apps/slideshow/show.swf?v=104087"> <param name="allowFullScreen" value="true"><embed type="application/x-shockwave-flash" src="http://www.flickr.com/apps/slideshow/show.swf?v=104087" allowfullscreen="true" flashvars="offsite=true&lang=en-us&page_show_url=%2Fphotos%2Ftimothysegan%2Fsets%2F72157626778723049%2Fshow%2F&page_show_back_url=%2Fphotos%2Ftimothysegan%2Fsets%2F72157626778723049%2F&set_id=72157626778723049&jump_to=" width="400" height="300"></embed></object><br /><br /><div style="text-align: center;"><b>Memphis Taproom's 2011 Vintage Beer Brunch</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Salmon Roe</b></div><div style="text-align: center;">watercress, rye, brown butter, dill, chicken skin</div><div style="text-align: center;"><i>Brasserie de la Senne X-Mas Zinnebir 2009</i></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Fried Pie</b></div><div style="text-align: center;">Sour cherry, green apple, cherry smoked brie, strong-ale syrup</div><div style="text-align: center;"><i>Allagash Odyssey 2010</i></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Jumbo Lump Crab</b></div><div style="text-align: center;">Truffled asparagus, burnt grapefruit, bibb, pickled egg vinaigrette</div><div style="text-align: center;"><i>Oud Beersel Oude Geuze Vieille 2005</i></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Wild Maine Blueberry Bread Pudding</b></div><div style="text-align: center;">Grade B maple syrup, juniper whipped cream, Calva-blueberry preserves</div><div style="text-align: center;"><i>'t Smisje Calva Reserva 2010</i></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Aged Cheese: Goat, Cow, Sheep</b></div><div style="text-align: center;">Cave-aged Intercourse, Lagrein, Fiore Sardo</div><div style="text-align: center;">Rosemary ash, herb salad, lard fried fig</div><div style="text-align: center;"><i>Rodenbach Grand Cru 2008</i></div>Timhttp://www.blogger.com/profile/06479872970346656893noreply@blogger.com1tag:blogger.com,1999:blog-6797844089415657557.post-25245479677945294162011-05-11T23:53:00.000-04:002011-05-13T16:31:43.820-04:00Beer<div><embed style='display:inline;' quality='high' wmode='transparent' id='FlashDiv' FlashVars='songId=81329423&pid=-62928107791546428' AllowScriptAccess='always' src='http://www.myspace.com/music/song-embed?songid=81329423&getSwf=true' width='400' height='77'/><p>Find more <a target='_blank' href='http://www.myspace.com/davidvandervelde/music/albums'>David Vandervelde</a> albums at <a target='_blank' href='http://www.myspace.com/music'> Myspace Music </a></p></div>Austinhttp://www.blogger.com/profile/15733117112258341744noreply@blogger.com0tag:blogger.com,1999:blog-6797844089415657557.post-87283566792155822772011-04-06T18:33:00.000-04:002011-04-06T18:33:42.215-04:00Beer Garden<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz68MSZfhl7fzFuE8hiyL8SBTDjgieIeSgIMW4_96OXCo3hkqRhqvknY5Ir0rswIhNDR1tWdGppCOS6Sn6-M5ROIvPBbtsCGRd-RO1DwQ1MEwbQ_5xG55jbxam4E4rSF0drJXWD-uA15I/s1600/Lot_opening.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz68MSZfhl7fzFuE8hiyL8SBTDjgieIeSgIMW4_96OXCo3hkqRhqvknY5Ir0rswIhNDR1tWdGppCOS6Sn6-M5ROIvPBbtsCGRd-RO1DwQ1MEwbQ_5xG55jbxam4E4rSF0drJXWD-uA15I/s400/Lot_opening.gif" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz68MSZfhl7fzFuE8hiyL8SBTDjgieIeSgIMW4_96OXCo3hkqRhqvknY5Ir0rswIhNDR1tWdGppCOS6Sn6-M5ROIvPBbtsCGRd-RO1DwQ1MEwbQ_5xG55jbxam4E4rSF0drJXWD-uA15I/s1600/Lot_opening.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="http://philadelphia.craigslist.org/fbh/2304419590.html">Sounds</a> like <a href="http://memphistaproom.com/">Memphis</a> is hiring. Who wants to <a href="http://memphistaproom.com/upcomingevents.htm">slang dogs and cans</a>?</div>Malachyhttp://www.blogger.com/profile/17060916139468965305noreply@blogger.com0tag:blogger.com,1999:blog-6797844089415657557.post-4131932393073826632011-03-11T10:05:00.000-05:002011-03-11T10:05:21.708-05:00A Song & A Beer<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmsP3orXdliKunMGgldMUdiyHGs6s19JNfCUGwP9t047TdqHRvIVZUmoluNYtuWvcawQYpZUrZ6V1SN84cI2smxAxxEzSp1qse9eG-KuyDBzKBhxLkwtvRA-HiPnWc4kM_bDgsT2HLqJA/s1600/tumblr_lhc9785uUl1qf55xro1_1280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmsP3orXdliKunMGgldMUdiyHGs6s19JNfCUGwP9t047TdqHRvIVZUmoluNYtuWvcawQYpZUrZ6V1SN84cI2smxAxxEzSp1qse9eG-KuyDBzKBhxLkwtvRA-HiPnWc4kM_bDgsT2HLqJA/s400/tumblr_lhc9785uUl1qf55xro1_1280.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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Mary Jane Girls - All Night Long<br />
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<a href="http://www.vanhonsebrouck.be/">St. Louis Gueuze</a> (on tap @ <a href="http://www.resurrectionalehouse.com/">Resurrection Ale House</a><br />
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<span class="Apple-style-span" style="font-size: large;">FUNK</span><br />
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<i><span class="Apple-style-span" style="font-size: x-small;"><a href="http://waynewhiteart.com/">image credit</a></span></i>Malachyhttp://www.blogger.com/profile/17060916139468965305noreply@blogger.com0tag:blogger.com,1999:blog-6797844089415657557.post-61894888109885289222011-03-04T11:24:00.002-05:002011-03-05T07:09:36.728-05:00A Beer Makes You Feel Good<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Tt018rB7bKIiCyH3ygFzAyecVYpu9WouHxFE01Xi-LoU32xwf0SdSWT_nJ9N03Na-KuxDRhURm9kZ2ZMYzpGPZ7V-zLFkqx8jT5X-GQGiWzadSqKPZ4jluJzfHzEJTDxkBYK9PdMezU/s1600/jams.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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</div>True statement.<br />
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<span class="Apple-style-span" style="font-size: x-small;"><i><a href="http://www.alibosworth.com/">image source</a></i></span>Malachyhttp://www.blogger.com/profile/17060916139468965305noreply@blogger.com0tag:blogger.com,1999:blog-6797844089415657557.post-25157885375006127072011-02-25T17:45:00.000-05:002011-02-25T17:45:58.427-05:00A Beer & A Song<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXNEIsuKQ4mFaeoObfU1v8ttWGLlFh9t_vUjVMxZrPfPx8ZlOSGbyiCmULFyYnppXhL1dyoBcZ8mEehp5uuLoPzZjX68CsNqPhRsqz0wSzNjiuSJvQekrh3zeErIwsVlp-gssIoKWDLY/s1600/dan_cassaro_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXNEIsuKQ4mFaeoObfU1v8ttWGLlFh9t_vUjVMxZrPfPx8ZlOSGbyiCmULFyYnppXhL1dyoBcZ8mEehp5uuLoPzZjX68CsNqPhRsqz0wSzNjiuSJvQekrh3zeErIwsVlp-gssIoKWDLY/s320/dan_cassaro_04.jpg" width="320" /></a></div><br />
<a href="http://www.hillfarmstead.com/">Hill Farmstead</a> Edward on tap at <a href="http://memphistaproom.com/">Memphis Taproom</a><br />
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<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/wpI1A8gvICQ?feature=player_embedded' frameborder='0'></iframe></div><a href="http://theradiodept.com/">Radio Dept</a> - <i>Heaven's On Fire (Live at Kexp)</i><br />
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<i><span class="Apple-style-span" style="font-size: x-small;">image credit: </span><a href="http://youngjerks.com/"><span class="Apple-style-span" style="font-size: x-small;">Dan Cassaro</span></a></i>Malachyhttp://www.blogger.com/profile/17060916139468965305noreply@blogger.com0tag:blogger.com,1999:blog-6797844089415657557.post-51055015237320212732011-02-11T22:08:00.014-05:002011-02-11T23:54:41.031-05:00Kennett RestaurantLast night brother Mal and I met up at <a href="http://kennettrestaurant.com/">Kennett Restaurant</a> to begin work on our nanobrewery business plan, and we made some good progress on that score. Mal's lovely bride joined us for brainstorming and along the way we did some barnstorming of the menu.<div><br /></div><div>Apropos of today's <a href="http://citypaper.net/blogs/mealticket/2011/02/10/the-pizza-situation-at-kennett/">Meal Ticket feature</a> on the new wood-burning oven at Kennett, we sampled the "porchetta" pizza: pulled pork, farmer's cheese, whipped lardo and herbs. The crust was nicely blistered and the lardo disappeared into the other toppings, lending them a salty, piggy perfume. <div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgir5un9xshZktSaJ1ATdqzBtVr0ZxwhnyqycHYkd-4Fo4aWztILM5qDI-ttEBZnNot3_8nTkGRP4RLJRhRM8q23CF27SLu0-EmPJuF9FwtT3SyuKvmgXIU4s20iQrsKGF_6aNaf06QzCc/s1600/IMG_0630.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgir5un9xshZktSaJ1ATdqzBtVr0ZxwhnyqycHYkd-4Fo4aWztILM5qDI-ttEBZnNot3_8nTkGRP4RLJRhRM8q23CF27SLu0-EmPJuF9FwtT3SyuKvmgXIU4s20iQrsKGF_6aNaf06QzCc/s320/IMG_0630.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5572644934298417010" /></a><div style="text-align: center;"><span class="Apple-style-span" ><i>Porchetta pizza</i></span></div><div><br /></div><div>Business planning can give a man an appetite. So despite the pizza's richness, we sampled a few other items: the puy lentil salad, brussels sprouts, and roasted parsnips, in addition to the burger.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1W9HH82sLaOIuCgh_Z7b4wdRblWAwEZm24XTlFvX9omNl_hv7LFb4vgk3tdjELH2TU-Ilvqp6yz8r8nanXXUEw_wPwn7My6YsbEnt11Iw6MOmWom_evKaLa0spwS3sMwSKCpHu8VRI1Y/s1600/IMG_0632.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1W9HH82sLaOIuCgh_Z7b4wdRblWAwEZm24XTlFvX9omNl_hv7LFb4vgk3tdjELH2TU-Ilvqp6yz8r8nanXXUEw_wPwn7My6YsbEnt11Iw6MOmWom_evKaLa0spwS3sMwSKCpHu8VRI1Y/s320/IMG_0632.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5572644937550549042" /></a><div style="text-align: center;"><span class="Apple-style-span" ><i>Puy lentil salad</i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span"><i><br /></i></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTytEX8lan5Cr3aKio2yC-vwH6mokfjeO33VKklPHjxcVzJwYq9QOQlpij-CRx_a7QVtJBPM5ahaVd9uvBEBD5O5mTE8D6Fqc8I35uvY_9BVg1BnWV0MOVQfGf-XYtDVjFR9wNmjdJd_g/s1600/IMG_0634.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTytEX8lan5Cr3aKio2yC-vwH6mokfjeO33VKklPHjxcVzJwYq9QOQlpij-CRx_a7QVtJBPM5ahaVd9uvBEBD5O5mTE8D6Fqc8I35uvY_9BVg1BnWV0MOVQfGf-XYtDVjFR9wNmjdJd_g/s320/IMG_0634.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5572644939618293106" /></a><span class="Apple-style-span" style="font-size: x-small; "><div style="text-align: center;"><i>Roasted brussels sprouts and sunchokes with bacon and crushed coriander</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><br /></i></div></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvivlAHnkWOShxp4XX70nmBA6-8izDJGMnroItVsPfu9uKYwdDTXKXeK20TtUMH9ic6Om1jExjy4lAaAseIJCei5lh34WkntuK4SuZ0wckn_ZTM33dpjnDr7qm4EiazaPV3rpCFEHL-iA/s1600/IMG_0636.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvivlAHnkWOShxp4XX70nmBA6-8izDJGMnroItVsPfu9uKYwdDTXKXeK20TtUMH9ic6Om1jExjy4lAaAseIJCei5lh34WkntuK4SuZ0wckn_ZTM33dpjnDr7qm4EiazaPV3rpCFEHL-iA/s320/IMG_0636.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5572644946248116450" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small; "><i>Roasted parsnips with parmesan</i></span></div><div><br /></div><div>The burger is topped with bibb lettuce, pickled onion and anchovy mayonnaise. The latter lends a rich and savory counterpoint to the onion. Our specimen was cooked to a perfect medium-rare; the addition of bone marrow to the beef means that cheese isn't necessary.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXOypMtS6JkDZluIewfE3Z3tbBVinKHcnaaBMmo_U5ckVM_uNCkyX1q107ipiHoz83jObd7zzufqy6raqriKfD2MCj4_f6ljZDwqdjecx1XK2RDwUIWEln_in2oGvofruM6jMOiQeMDYM/s1600/IMG_0638.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXOypMtS6JkDZluIewfE3Z3tbBVinKHcnaaBMmo_U5ckVM_uNCkyX1q107ipiHoz83jObd7zzufqy6raqriKfD2MCj4_f6ljZDwqdjecx1XK2RDwUIWEln_in2oGvofruM6jMOiQeMDYM/s320/IMG_0638.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5572644947688384258" /></a><div style="text-align: center;"><span class="Apple-style-span" ><i>Burger with bone marrow, pickled onion and anchovy mayonnaise</i></span></div><br />In addition to all the great food, the beer list is impressive. We sipped on <a href="http://www.yardsbrewing.com/ales_love-stout.asp">Yards Love Stout</a> (a fine choice when served on nitrogen), <a href="http://www.lefthandbrewing.com/beers/fade-to-black-vol-2">Left Hand Fade to Black Smoked Baltic Porter</a> and <a href="http://www.longtrail.com/home.html">Long Trail Hibernator Ale</a>. </div><div><br /></div><div>The nattily dressed staff was cheerful and attentive, the dining room cozy from Edison bulbs and the glow of the pizza oven. Kennett is one of those spots that make me wish I lived in the neighborhood. I look forward to returning soon to sample more of the menu.<br /><br /><a href="http://kennettrestaurant.com/">Kennett Restaurant</a></div><div>848 S. 2nd St.</div><div>Philadelphia, PA 19147</div><div><div>267-687-1426<br /></div></div></div><div><br /></div>Timhttp://www.blogger.com/profile/06479872970346656893noreply@blogger.com1tag:blogger.com,1999:blog-6797844089415657557.post-30923258915909564332011-01-21T12:00:00.010-05:002011-01-22T17:53:19.416-05:00This Week In Whisky<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM26Ye7CByNcilH8o_PzSMSQLk1lTSgg3dx0Gy-PeaxZtlHGOX785_dAEvUw-G9A7TuTCNZPdyyAuM3o1gH8CKHDKdFmAvNmH9Zdi8nSysPEc8x_k5N3UblgMPM78QnVQp5nQWSf3cG8jE/s1600/article-0-0CC8CB47000005DC-996_233x423.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" id="BLOGGER_PHOTO_ID_5564403560372426514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM26Ye7CByNcilH8o_PzSMSQLk1lTSgg3dx0Gy-PeaxZtlHGOX785_dAEvUw-G9A7TuTCNZPdyyAuM3o1gH8CKHDKdFmAvNmH9Zdi8nSysPEc8x_k5N3UblgMPM78QnVQp5nQWSf3cG8jE/s200/article-0-0CC8CB47000005DC-996_233x423.jpg" style="float: left; height: 220px; margin: 0pt 10px 10px 0pt; width: 121px;" border="0" height="200" width="110" /></a><span style="font-weight: bold;">New Whisky in the News</span>: According to the UK's Daily Mail, Panamanian-based Scotch Spirits has begun selling their whiskey in a 12 oz. aluminum can to their South American and Caribbean markets. The CEO stated, "The can is the perfect size to be shared between three people who can mix it with other things like cola." That was definitely the first thing that popped into my mind when I thought of a can of whisky. The dram may not be long for the grocery shelf, however, as the Scotch Whisky Association is looking into a ban of the product. Full story <a href="http://www.dailymail.co.uk/news/article-1347824/Scottish-whisky-way-South-Americans-like-.html">here</a>.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWb3LtXxFNRVdt85xmtntR5n3yx5F2frQjOFnFveDMseqLWrnd067XTnpfs614xd36U0EIHcDr5dqqEnwR5u6LudSNIcmNNd7OtcYrfn11UdPxo5MECfowSVsBCcOg8d39CW1CHvgK628Q/s1600/220px-TheSouthernParty.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" id="BLOGGER_PHOTO_ID_5564397849406125474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWb3LtXxFNRVdt85xmtntR5n3yx5F2frQjOFnFveDMseqLWrnd067XTnpfs614xd36U0EIHcDr5dqqEnwR5u6LudSNIcmNNd7OtcYrfn11UdPxo5MECfowSVsBCcOg8d39CW1CHvgK628Q/s320/220px-TheSouthernParty.jpg" style="cursor: pointer; float: left; height: 198px; margin: 0pt 10px 10px 0pt; width: 271px;" border="0" /></a><span style="font-weight: bold;"></span><span style="font-weight: bold;"><br /></span><div><span style="font-weight: bold;">Old Old Whisky in the News</span>: In the early 1900s, Ernest Shackleton and his crew attempted to reach the South Pole. They didn't make it. So like any pioneers would, they left a few cases of spirits, including whisky, brandy and port, behind. And up until last year, the cases went unnoticed and stayed preserved in the Antarctic Ice. They were discovered and returned to Scotland and are set to be drunk for science's sake. Distillers are interested in learning about the whisky distillation process in the 19th century and are looking at possibly recreating it for mass consumption. <a href="http://www.bbc.co.uk/news/uk-12221633">Watch</a> whisky blender Richard Paterson get his nose all up in a glass of the 100+ year old dram.</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKaFTosCDYdyyZBLTo8lnZ5REA8l91bGd_aD4do0TZKB6h9IU_5zTsgmzhpBQcV9RHDDSPicqgFGTEbc4sX2eI0cAX5_-qCyX22qw7GWqnibln3QcXI_5m5iVr2SLY2o-S_wQ4Alue563L/s1600/C_12yr90pLabel.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" id="BLOGGER_PHOTO_ID_5564410728133395330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKaFTosCDYdyyZBLTo8lnZ5REA8l91bGd_aD4do0TZKB6h9IU_5zTsgmzhpBQcV9RHDDSPicqgFGTEbc4sX2eI0cAX5_-qCyX22qw7GWqnibln3QcXI_5m5iVr2SLY2o-S_wQ4Alue563L/s320/C_12yr90pLabel.jpg" style="cursor: pointer; float: left; height: 238px; margin: 0pt 10px 10px 0pt; width: 226px;" border="0" /></a>I spent last weekend with my friend Dennis in New York. He had a hankering for a flight of bourbon, so we looked around the interwebs for a suitable establishment. We settled on the <a href="http://www.thewhiskeyward.com/">Whiskey Ward</a>, which by name alone seemed quite appropriate. Located in the Lower East Side, the bar lets you choose 3 spirits for 1 oz. tastings each. We chose 2 bourbons- Pappy Van Winkle 12 year and George T. Stagg- and a rye- High West. Both of the bourbons are distilled by <a href="http://www.buffalotrace.com/">Buffalo Trace</a>, a fine maker of all things whiskey. The <a href="http://www.buffalotrace.com/history_PVWinkle_m.asp">Pappy Van Winkle</a> was a clear favorite for both of us. It had a deep red, amorous coloring and it had just the right amount of smoke in the finish. The <a href="http://www.buffalotrace.com/history_GTStagg_m.asp">George T. Stagg</a> was heavier, both in look and in taste, and it lingered long in the palate. The <a href="http://www.highwest.com/index.php/spirits/rendezvous-rye">High West Rye</a> was a nice subtle complement to the more complex bourbons. I would recommend any of these spirits on a cold night, and I would readily return to The Whiskey Ward.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWkcI7_8flKNUswkfhRM1cwJuo7t2RvjSEY6UyVf6qO3A-YbpQK17zsRcMv5_0K4ARwwoMJUFirK8a5amEUY2G1ye5BQ7G6KbdZbUnrlWd39wjBQ0mD6T0sST8nwbv7AXsUHTGZYiHFXvt/s1600/Giant-Puppet-Arthur-Arrives-at-Dromore-West-Co.-Sligo-Ireland-Harrasses-Kids-Women-Men.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" id="BLOGGER_PHOTO_ID_5564402432012395218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWkcI7_8flKNUswkfhRM1cwJuo7t2RvjSEY6UyVf6qO3A-YbpQK17zsRcMv5_0K4ARwwoMJUFirK8a5amEUY2G1ye5BQ7G6KbdZbUnrlWd39wjBQ0mD6T0sST8nwbv7AXsUHTGZYiHFXvt/s320/Giant-Puppet-Arthur-Arrives-at-Dromore-West-Co.-Sligo-Ireland-Harrasses-Kids-Women-Men.jpg" style="cursor: pointer; float: left; height: 193px; margin: 0pt 10px 10px 0pt; width: 260px;" border="0" /></a><span style="text-decoration: underline;"></span>Finally, <a href="http://www.youtube.com/watch?v=xJhjJqQBFAw">here</a> is a video of a giant puppet <strike>walking</strike> stumbling around Dromore West, Co. Sligo, Ireland. I am almost positive whisky has something to do with this.</div>Austinhttp://www.blogger.com/profile/15733117112258341744noreply@blogger.com0tag:blogger.com,1999:blog-6797844089415657557.post-71637609359005683882011-01-19T15:03:00.000-05:002011-01-19T15:03:18.728-05:00Number One Gastropub in Tri-State AreaCame across this <a href="http://philadelphia.craigslist.org/fbh/2168023827.html">listing</a> for an executive chef on craigslist...<br />
<br />
<blockquote>If you are the greatest thing since fermentation, if your food can outpace the world's greatest beers, we have a professional position for you.<br />
<br />
You will head up the restaurant back of house operations preparing award winning food at a fair price with speedy courteous service. You will develop half the menu and the other half of the menu will be our proven successful recipes you will perfectly execute. You will manage kitchen P&L and get perfect scores on Health Inspections.<br />
<br />
You can get in at the very beginning helping select the perfect equipment for an already built out location to ensure we are the number one Gastro pub in the Tri State Area. </blockquote><br />
Wonder who's behind this project...and where the "already built out location" is...<br />
And also what the heck does "food that can outpace the world's greatest beers" mean?Malachyhttp://www.blogger.com/profile/17060916139468965305noreply@blogger.com0tag:blogger.com,1999:blog-6797844089415657557.post-40109525395151208192011-01-05T19:18:00.011-05:002011-01-05T20:21:15.780-05:00Saint-Sylvestre 2010, or NYE @ Bibou<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjorh2c8ATa8vig0p8ZPC77229XJya2DcRXdIEmkJPX6ZCXW3kzLw07ukpT-OuoM6QkQ8DJCyMYsYr0m4DuVlaZ7SnqUUtMEUEuQS9CXcXRQ6iyWITOfqkyAJ5pRVJHg2T0C7m6BBxr0GMr/s1600/NYE+Menu.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD44kt8aN_8yc7x1a0bs9ERQrAGe5syoVPeE7uBLCEArvQEhSmFrd1qIjipB2wgQpM4QBz7K-UbvzBJxFZrDju5Afyg5PNfE5P1uFVPDj1WE6Y45qWyQCFyY76iV9M0DeIRibWzoHMkfaS/s1600/Bibou_logobackground.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 270px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD44kt8aN_8yc7x1a0bs9ERQrAGe5syoVPeE7uBLCEArvQEhSmFrd1qIjipB2wgQpM4QBz7K-UbvzBJxFZrDju5Afyg5PNfE5P1uFVPDj1WE6Y45qWyQCFyY76iV9M0DeIRibWzoHMkfaS/s320/Bibou_logobackground.JPG" alt="" id="BLOGGER_PHOTO_ID_5558866330188727106" border="0" /></a><div style="text-align: left;">Lori and I had the great fortune of getting seats at <a href="http://www.biboubyob.com/">Bibou</a>'s New Years Eve dinner last Friday. It happened quite spontaneously. I was lunching with Brother Tim when he got a Twitter alert that they had a last minute cancellation. I was told it would be an 8 course meal with seatings at 5:30pm or 9:00pm. I opted for the 9pm, which turned out to be the better choice in my humble opinion.<br /></div><br />It's difficult to choose standouts from an entire meal of incredible dishes. The amuse-bouche of hamachi, paddlefish caviar and creme fraiche was a great start. Followed very well by foie gras terrine with persimmon chutney. My favorites of the night, though, were the perfectly seared venison with mushroom fricassée, chestnut and celeriac puree, and the pumpkin bread, blue cheese and dried figs Mille-feuille for dessert. A full menu of the night is right below.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9BdGpZIa7CkC0GVRG1ZEwTjz4WaWDKrDVL5X51OjdR-EUcgPNIlMNwEEvKMpuRECw_NMa36Zq2p-G2zQKzAuYyGjGMWhVN63woenhBXm-LW8Wnr-VaJOZWfWNBhMwacj3dxfmWVJJizoH/s1600/NYE+Menu.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 216px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9BdGpZIa7CkC0GVRG1ZEwTjz4WaWDKrDVL5X51OjdR-EUcgPNIlMNwEEvKMpuRECw_NMa36Zq2p-G2zQKzAuYyGjGMWhVN63woenhBXm-LW8Wnr-VaJOZWfWNBhMwacj3dxfmWVJJizoH/s320/NYE+Menu.jpg" alt="" id="BLOGGER_PHOTO_ID_5558875449266209746" border="0" /></a><br />As 2011 approached, Charlotte brought out festive noisemakers and hats as well as complimentary champagne for everyone in attendance. The whole room rang out in cheers and celebration, the end to a night of true conviviality. But the night was only half over.<br /><br />We took our time paying the bill and the room slowly emptied. Before we knew it, the restaurant was closed and we were still inside talking to Chef Pierre, Charlotte and the wait staff. I have never met such an honest, hardworking and hospitable group of people in all of my dining experiences. I had a hard time not gushing to Pierre about how much I loved everything. I think I used the word fantastic a few dozen times. <br /><br />By the time we did leave it was well into the morning and we had to walk a bit to find a cab ride home. But we left with our spirits and stomachs full. Quite a way to begin a new year and a new decade.Austinhttp://www.blogger.com/profile/15733117112258341744noreply@blogger.com3tag:blogger.com,1999:blog-6797844089415657557.post-8210768133782033472010-12-29T13:56:00.001-05:002010-12-29T17:03:26.341-05:00MEATBALLS.COM<div class="separator" style="CLEAR: both; TEXT-ALIGN: center"><a style="MARGIN-LEFT: 1em; MARGIN-RIGHT: 1em" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW0kpFt3zV90bZJRRwM3Caqy-fS6CwHJyUpNbAg5BKAHU3mxvC3ABreOcVWYGeWBjyoMhk28ko2rQ2AJgVC_9QBsZLqVtIEuid_qo80bWasdlQW6WoEl3mm0olzJASnlmig_vlnIsJhGk/s1600/Spagett.jpg" imageanchor="1"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW0kpFt3zV90bZJRRwM3Caqy-fS6CwHJyUpNbAg5BKAHU3mxvC3ABreOcVWYGeWBjyoMhk28ko2rQ2AJgVC_9QBsZLqVtIEuid_qo80bWasdlQW6WoEl3mm0olzJASnlmig_vlnIsJhGk/s1600/Spagett.jpg" border="0" /></a></div><br /><span style="font-size:x-small;">Walking past the now defunct Spaghetti Warehouse (I was sure that it would be the next ironic place for people to go for cheap drinks, alas) I saw one of them bright orange liquor license placards in the window. The name on the transfer read "Union Transfer LLC." <s>Couldn't find anymore info on teh intertubes, but I am keeping my fingers and toes crossed that the new owners do something a little more interesting than a family feedbag establishment. Perhaps the building could be restored to its former usage as a farmer's market; or perhaps a brewpub could take advantage of the ample space and high ceilings. Lord knows that Spring Garden east of Broad needs something. Let us pray.</s></span><br /><br /><strong>UPDATE</strong>: Union Transfer LLC shares a registered address with <a href="http://www.phillybars215.com/">4 Corners Management</a>, the company behind such establishments as Lucy's Hat Shop and the assorted Drinkers Taverns. So Spring Garden east of Broad will be getting something ... just probably not something interesting.Malachyhttp://www.blogger.com/profile/17060916139468965305noreply@blogger.com0tag:blogger.com,1999:blog-6797844089415657557.post-76010300941844704862010-12-16T12:11:00.001-05:002010-12-16T12:17:42.887-05:00Tonight: DBBD Firkin at Fork n' Barrel<span class="Apple-style-span" style="font-size: x-small;">Holy crap! This collaboration between </span><a href="http://www.dogfish.com/"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: x-small;">Dogfish</span></span></a><span class="Apple-style-span" style="font-size: x-small;"> + </span><a href="http://birradelborgo.it/"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: x-small;">Del Borgo</span></span></a><span class="Apple-style-span" style="font-size: x-small;"> + </span><a href="http://www.birreria.com/?id_pg=55"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: x-small;">Baladin</span></span></a><span class="Apple-style-span" style="font-size: x-small;"> sounds amazing! I'll let the folks from Fork & Barrel tell the rest of the story:</span><br />
<blockquote><span class="Apple-style-span" style="font-size: x-small;">We have one of 5 FIRKINS that came into the country from Italy. This is a special collaboration brew between dogfish head, baladin, and del borgo. It is a sample of what is to come (March) in the brewpub in Manhattan called EATALY. $6 a glass.</span></blockquote><span class="Apple-style-span" style="font-size: x-small;">Oh and they're also doing a food drive for Philabundance. </span><br />
<span class="Apple-style-span" style="font-size: x-small;">Nice! Now I need to check the bus schedule out to East Falls...</span><br />
<span class="Apple-style-span" style="font-size: x-small;"><br />
</span><br />
<span class="Apple-style-span" style="font-size: x-small;">Check out the rest of the details after the jump.</span><br />
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<blockquote><span class="Apple-style-span" style="font-size: x-small;">BIG NIGHT! </span></blockquote><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><blockquote><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></blockquote><span style="border-collapse: collapse; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 15px;"><blockquote><span class="Apple-style-span" style="font-size: x-small;">Food Drive for Phillabundance, Tapping of a rare Dogfish Head collaboration Firkin, LIVE JAZZ, 4 xmas beers on tap, 5 casks upstairs, and tapping a gravity keg of Mahr's Christmas Bock!!!</span></blockquote><blockquote><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></blockquote><blockquote><span class="Apple-style-span" style="font-size: x-small;">FOOD DRIVE:</span></blockquote><span style="display: inline;"><blockquote><span class="Apple-style-span" style="font-size: x-small;">Bring a canned food item and receive half off your first draft! OUR GOAL is to reach 120 cans. If we do, TOM KEHOE of YARDS will match that donation as well as an anonymous East Falls couple. That makes 120 cans quickly become 360!!! The canned goods will go to the non-profit Philyabundance which helps to feed the homeless.</span></blockquote><blockquote><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></blockquote><blockquote><span class="Apple-style-span" style="font-size: x-small;">DOGFISH HEAD FIRKIN:</span></blockquote><blockquote><span class="Apple-style-span" style="font-size: x-small;">We have one of 5 FIRKINS that came into the country from Italy. This is a special collaboration brew between dogfish head, baladin, and del borgo. It is a sample of what is to come (March) in the brewpub in Manhattan called EATALY. $6 a glass.</span></blockquote><blockquote><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></blockquote><blockquote><span class="Apple-style-span" style="font-size: x-small;">Dogfish fans will not want to miss this!</span></blockquote><blockquote><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></blockquote><blockquote><span class="Apple-style-span" style="font-size: x-small;">4 CHRISTMAS BEERS CURRENTLY ON TAP!</span></blockquote></span></span><div><blockquote><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></blockquote><span style="border-collapse: collapse; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 15px;"></span><br />
<span style="border-collapse: collapse; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 15px;"><blockquote><span class="Apple-style-span" style="font-size: x-small;">TAPPING A GRAVITY KEG OF MAHRS CHRISTMAS BOCK</span></blockquote><span style="display: inline;"><blockquote><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></blockquote></span></span></div><blockquote><span class="Apple-style-span" style="font-size: x-small;">5 CASKS UPSTAIRS IN THE CASK SALOON</span></blockquote><div><blockquote><span class="Apple-style-span" style="font-size: x-small;"><br />
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<span style="border-collapse: collapse; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 15px;"><blockquote><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: x-small;">LIVE JAZZ w/ Michelle Lordi</span></span></blockquote></span></div></span>Malachyhttp://www.blogger.com/profile/17060916139468965305noreply@blogger.com0tag:blogger.com,1999:blog-6797844089415657557.post-52397507437707796912010-12-01T14:25:00.013-05:002010-12-03T16:31:50.107-05:00Luna di Miele<div><span class="Apple-style-span" style="font-size: x-small;">I was married on October 16th. The next evening my wife (still feels novel to type that word) and I boarded a plane to Rome. We spent two weeks in Italy traveling by train and bus. We ate our way from Rome to Turin (where we somehow survived a seven hours long gorge-fest at </span><a href="http://www.salonedelgusto.it/welcome_eng.lasso?-session=sg2010:A1BCCCF11d5f62F9E9Hoj3542706"><span class="Apple-style-span" style="font-size: x-small;">Slow Food's Salone del Gusto</span></a><span class="Apple-style-span" style="font-size: x-small;">); from Turin to Bologna; Bologna to Montella (including a marathon lunch prepared by Amanda's relatives); Montella to Abruzzo; and finally from Abruzzo back to Rome. We encountered so much good food/beer/wine/hospitality. Here are some pictures (food/beer/wine related) from our trip. Cheers!</span></div><br />
<a name='more'></a><a href="http://www.flickr.com/photos/startfunkel/5179771713/" title="IMG_0164 by st.art., on Flickr"><img alt="IMG_0164" height="375" src="http://farm2.static.flickr.com/1010/5179771713_b452a251d4.jpg" width="500" /></a><br />
<span class="Apple-style-span" style="font-size: x-small;"><i>A small beer bar in Trastevere called '</i></span><a href="http://football-pub.com/"><span class="Apple-style-span" style="font-size: x-small;"><i>Ma Che Siete Venuti A Fa'</i></span></a><span class="Apple-style-span" style="font-size: x-small;"><i> ("What the hell are you doing here"). Owned by the same people who run Bir e Fud and the </i></span><a href="http://www.domusbirrae.com/"><span class="Apple-style-span" style="font-size: x-small;"><i>Domus Birrae</i></span></a><span class="Apple-style-span" style="font-size: x-small;"><i> bottle shop and home brew spot in the Monti.</i></span><br />
<div><br />
<a href="http://www.flickr.com/photos/startfunkel/5179771645/" title="IMG_0165 by st.art., on Flickr"><img alt="IMG_0165" height="500" src="http://farm5.static.flickr.com/4124/5179771645_192670e63a.jpg" width="375" /></a><br />
<span class="Apple-style-span" style="font-size: x-small;"><i>Bock & Pils from </i></span><a href="http://www.birrificio.it/"><span class="Apple-style-span" style="font-size: x-small;"><i>Birrificio Italiano</i></span></a><span class="Apple-style-span" style="font-size: x-small;"><i>. The Italians really make some great pilsners.</i></span></div><div><br />
<a href="http://www.flickr.com/photos/startfunkel/5180374094/" title="Bir e Fud by st.art., on Flickr"><img alt="Bir e Fud" height="375" src="http://farm5.static.flickr.com/4149/5180374094_de542c0b09.jpg" width="500" /></a><br />
<i><span class="Apple-style-span" style="font-size: x-small;">Tris Suppli from </span></i><a href="http://birefud.blogspot.com/"><i><span class="Apple-style-span" style="font-size: x-small;">Bir e Fud</span></i></a><i><span class="Apple-style-span" style="font-size: x-small;"> (Carbonara, Amatriciana, Gricia - the holy trinity of Roman pasta dishes re-imagined in fried rice ball form). Unfortunately I can't recall the names of the beers. But those suppli!</span></i></div><div><br />
<a href="http://www.flickr.com/photos/startfunkel/5180374912/" title="Arancini by st.art., on Flickr"><img alt="Arancini" height="375" src="http://farm2.static.flickr.com/1350/5180374912_80147fe55a.jpg" width="500" /></a><br />
<span class="Apple-style-span" style="font-size: x-small;"><i>Arancini with meat and peas and ricotta di pecora and spinach.</i></span></div><div><br />
<a href="http://www.flickr.com/photos/startfunkel/5180362630/" title="IMG_0129 by st.art., on Flickr"><img alt="IMG_0129" height="375" src="http://farm5.static.flickr.com/4127/5180362630_d560c8b5a9.jpg" width="500" /></a><br />
<span class="Apple-style-span" style="font-size: x-small;"><i>Thou shalt not covet thy father's gelato.</i></span></div><div><br />
<a href="http://www.flickr.com/photos/startfunkel/5180379730/" title="NABA by st.art., on Flickr"><img alt="NABA" height="375" src="http://farm2.static.flickr.com/1035/5180379730_f60b5d0a67.jpg" width="500" /></a><br />
<span class="Apple-style-span" style="font-size: x-small;"><i>At the </i></span><a href="http://www.salonedelgusto.it/welcome_eng.lasso?-session=sg2010:A1BCCCF11d5f62F9E9Hoj3542706"><span class="Apple-style-span" style="font-size: x-small;"><i>Salone del Gusto</i></span></a><span class="Apple-style-span" style="font-size: x-small;"><i> - the North American Brewers Association was mobbed by Italians trying Dogfishhead and Victory, among other American craft brews.</i></span></div><div><br />
<a href="http://www.flickr.com/photos/startfunkel/5180379614/" title="IMG_0280 by st.art., on Flickr"><img alt="IMG_0280" height="500" src="http://farm2.static.flickr.com/1269/5180379614_50a0fbc1df.jpg" width="375" /></a><br />
<span class="Apple-style-span" style="font-size: x-small;"><i>Also at the Salone - I tried a tasty </i></span><a href="http://www.brewdog.com/"><span class="Apple-style-span" style="font-size: x-small;"><i>Brew Dog</i></span></a><span class="Apple-style-span" style="font-size: x-small;"><i> Hardcore IPA. So Hoppy. So Necessary.</i></span></div><div><br />
<a href="http://www.flickr.com/photos/startfunkel/5180378720/" title="Spanish meat by st.art., on Flickr"><img alt="Spanish meat" height="500" src="http://farm2.static.flickr.com/1003/5180378720_c7f493fe5f.jpg" width="375" /></a><br />
<span class="Apple-style-span" style="font-size: x-small;"><i>Jamon Iberico. I loitered around this stand for a long while. </i></span></div><div><br />
<a href="http://www.flickr.com/photos/startfunkel/5180377718/" title="Enoteca by st.art., on Flickr"><img alt="Enoteca" height="375" src="http://farm2.static.flickr.com/1414/5180377718_6be0cbc53b.jpg" width="500" /></a></div><div><i><span class="Apple-style-span" style="font-size: x-small;">Wine and olive ascolane at the Enoteca at the Salone.</span></i></div><div><a href="http://www.flickr.com/photos/startfunkel/5180377718/" title="Enoteca by st.art., on Flickr"></a><br />
<a href="http://www.flickr.com/photos/startfunkel/5179787313/" title="Tagliatelle alla chitarra by st.art., on Flickr"><img alt="Tagliatelle alla chitarra" height="375" src="http://farm2.static.flickr.com/1397/5179787313_950ff04c0a.jpg" width="500" /></a><br />
<i><span class="Apple-style-span" style="font-size: x-small;">Homemade tagliatelle (alla chittara). Made by Amanda's cousin for us!</span></i></div><div><br />
<a href="http://www.flickr.com/photos/startfunkel/5180387722/" title="IMG_0434 by st.art., on Flickr"><img alt="IMG_0434" height="375" src="http://farm5.static.flickr.com/4086/5180387722_c2e23bb2f6.jpg" width="500" /></a><br />
<i><span class="Apple-style-span" style="font-size: x-small;">Steaming bowls of tagliatelle.</span></i></div><div><br />
<a href="http://www.flickr.com/photos/startfunkel/5179793077/" title="Wild Fennel by st.art., on Flickr"><img alt="Wild Fennel" height="375" src="http://farm5.static.flickr.com/4131/5179793077_45e8263d3a.jpg" width="500" /></a><br />
<i><span class="Apple-style-span" style="font-size: x-small;">Wild fennel in the Abruzzese Appenines.</span></i></div><div><br />
<a href="http://www.flickr.com/photos/startfunkel/5179791809/" title="IMG_0504 by st.art., on Flickr"><img alt="IMG_0504" height="375" src="http://farm5.static.flickr.com/4103/5179791809_3b0fb21e78.jpg" width="500" /></a></div><div><i><span class="Apple-style-span" style="font-size: x-small;">The flock of sheep with whom we toured the Abruzzese countryside. </span></i></div>Malachyhttp://www.blogger.com/profile/17060916139468965305noreply@blogger.com1tag:blogger.com,1999:blog-6797844089415657557.post-60982126804165480092010-11-18T12:22:00.014-05:002010-11-19T12:07:48.132-05:00Brew Masters of the Universe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfCy_CwBq_NWT6_vFG0j6jxQauVkXCM44ASY3vb2wzHREQ8CK8x_of6AjpNwpaFfD_kkDgOJSjEVkfnyDTrb-LJxpEmNHOxQPT6LKS8WFJHAPztOAmHwkWQgtsmjPL-WNXrzs0f5PbFAs/s1600/episode-photos-01a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfCy_CwBq_NWT6_vFG0j6jxQauVkXCM44ASY3vb2wzHREQ8CK8x_of6AjpNwpaFfD_kkDgOJSjEVkfnyDTrb-LJxpEmNHOxQPT6LKS8WFJHAPztOAmHwkWQgtsmjPL-WNXrzs0f5PbFAs/s400/episode-photos-01a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5540944661468172706" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: x-small;"><br /></span></span><span class="Apple-style-span" style=" color: rgb(102, 102, 102); line-height: 17px; "><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: x-small;">A friend sent us a heads up about this new show, </span></span><a href="http://dsc.discovery.com/tv/brew-masters/"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: x-small;">Brew Masters, on Discovery Channel</span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: x-small;">. Here's the description from the website:</span></span></span></div><blockquote><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: x-small;">Join Sam Calagione, craft beer maestro and founder of Dogfish Head Brewery, as he and his partners in suds travel the world searching for exotic ingredients and discovering ancient techniques to produce beers of astounding originality.</span></span></span></blockquote></span><div><span class="Apple-style-span" style=" line-height: 17px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: x-small;">Kind of makes it sound like it will be a cross between Ace of Cakes and No Reservations. I'll definitely be tuning in!</span></span></span></div><div><span class="Apple-style-span" style=" line-height: 17px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: x-small;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 17px;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: x-small;">Brew Masters premiers this Sunday, November 21 @ 10 PM on the Discovery Channel.</span></span></span></div>Malachyhttp://www.blogger.com/profile/17060916139468965305noreply@blogger.com0tag:blogger.com,1999:blog-6797844089415657557.post-18589792761267860112010-11-15T12:34:00.005-05:002010-11-16T14:24:53.381-05:00Belated Weekend Review<i>Friday</i><div><a href="http://brewbrog.blogspot.com/2010/11/open-letter-to-fork-barrel.html">Checked out Fork & Barrel</a>.</div><div><br /></div><div><i>Saturday</i></div><div>Got in some late season wiffle ball on a glorious Saturday afternoon then biked over to <a href="http://www.johnnybrendas.com/">Johnny Brendas</a> for their "Wet Hop Rodeo." Had a Weyerbacher Harvest Ale, a <a href="http://www.thebrewworks.com/">Brewworks</a> Harvest Ale and a Troeg's Wet Hop. Then a drunk girl from the <a href="http://www.craftbeerexpress.com/">craft beer express</a> knocked our outdoor table over (glasses and all). Check please!</div><div><br /></div><div><i>Sunday</i></div><div>New Job Celebratory Brunch for the Wife at <a href="http://amisphilly.com/">Amis</a> - Buffala ricotta bruschetta, carbonara, raviolo all'uovo. Washed down with a <a href="http://www.ratebeer.com/beer/victory-yakima-glory-twilight/95757/">Victory Yakima Glory (Black Double IPA)</a>. Not the best choice for a breakfast beer but tasty nonetheless. Then we accepted a random invitation to <a href="http://www.kimmelcenter.org/news/index.php?id=201">Mazowsze</a> at the Kimmel, which was described to me as the Polish version of Riverdance - though that is a little unkind to Mazowsze. It was pretty amazing. The show featured colorful costumes, acrobatic dancing and an impressive 15-piece band that played selections of music representing the different regions of Poland . After that we went home and did laundry and cooked <a href="http://en.wikipedia.org/wiki/Sugo_all'amatriciana">Spaghetti all'Amatriciana</a> (because the pork jowl in the carbonara wasn't enough) with guanciale from <a href="http://www.laquercia.us/home/">La Quercia</a>. Num nums.</div>Malachyhttp://www.blogger.com/profile/17060916139468965305noreply@blogger.com0tag:blogger.com,1999:blog-6797844089415657557.post-69660334597266920942010-11-13T09:00:00.006-05:002010-11-16T16:37:52.539-05:00An Open Letter to Fork & BarrelDear Fork & Barrel,<div>I want to live behind your handsome bar. I'll find a dark corner (there are so many thanks to your abhorrence of electric light) and I won't bother anyone. I can even scrape the wax drippings from the many candles off your floor and bar. I think all that wax scraping will leave me with a terrible thirst, so naturally I'll have to have some of your amazing and rare draft selections (<a href="http://www.gradoplato.it/">Grado Plato</a> <i>Strada Felice</i>, IT; <a href="http://www.porterhousebrewco.com/">Porterhouse</a> <i>Oyster Stout</i>, IR). And I hope you won't mind if I have some salt potatoes while I'm at it. Those whole roast spuds with the bleu cheese mustard dipping sauce are addictive. Anyway, let me know when I can move in.</div><div>Awaiting your reply,</div><div>Malachy Egan</div><div><br /></div><div>----------------</div><div>Fork & Barrel</div><div>4312 Ridge Ave</div><div>Philadelphia 19129</div>Malachyhttp://www.blogger.com/profile/17060916139468965305noreply@blogger.com0tag:blogger.com,1999:blog-6797844089415657557.post-43550369681853048072010-11-09T10:27:00.016-05:002010-11-09T14:16:15.800-05:00Khyber Pass Pub Preview<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXMiftpZNMcBkzHQ1YTPA1jEtW1uSkN15_Qdrj-KbkhNuTqLPehVjExG2kH7syi4QDqEaR9bQOPmRyuuKWKC-cps-HNZyEkBr8hQdNErF6e75bjxx2VCmjxE5bovsErsnVXLokS4pzVo/s1600/window.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 322px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXMiftpZNMcBkzHQ1YTPA1jEtW1uSkN15_Qdrj-KbkhNuTqLPehVjExG2kH7syi4QDqEaR9bQOPmRyuuKWKC-cps-HNZyEkBr8hQdNErF6e75bjxx2VCmjxE5bovsErsnVXLokS4pzVo/s400/window.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5537623998542361682" /></a><br /><div>Last night the brothers Egan were fortunate enough to score an invitation to a preview of the <a href="http://www.thekhyber.com/">Khyber's newest, most southern-fried incarnation</a>. Walking up 2nd St. we saw the old black and white Khyber signage being removed. </div><br /><div>Upon entering the newly re-renamed Khyber Pass Pub it appears as though not much has changed. Still the same old beautiful bar with lots of great craft beer tap handles. It's a little cleaner and the bathrooms have (mercifully) been made over and now feature locks and functioning plumbing. </div><br /><div>Really, it's when one turns the corner and enters the old performance space that the work that Steve Simons and co. put into the place becomes apparent. The long narrow room features banquettes on both sides and beadboard wainscotting. The formerly flyer'd over windows have been cleaned and the woodwork repainted. The new wood floors and the roughly finished tables looked fantastic in the dimly lit room. The space still feels a bit raw - the tin ceiling may yet get a paint job, some of the light fixtures were not installed - but overall it's remarkably inviting given its prior state. (Check out <a href="http://citypaper.net/blogs/mealticket/2010/11/09/now-open-khyber-pass-pub/">Mealticket's pictures</a> from last night as they remembered to bring a camera that is not also a phone. Whoopsie Goldberg)</div><br /><div>While perusing menus, we snacked on bacon fat popcorn with cajun spices. The glistening popped kernels packed some heat and were well salted. This brown bag snack might rival the truffled version from chef Mark McKinney's sister kitchen at the Royal Tavern. </div><br /><div>We tried a few things from the regular menu as well. The fried chicken was far and away the favorite. The salty, crispy skin concealed some incredibly moist, succulent meat, and the collard greens were a surprise hit with a generous amount of smokey bacon. We also tried the gumbo and the fried oysters, which were solid choices.</div><br /><div>Needing something sweet to counter all the fried food, we tried three desserts: chocolate pecan bread pudding (a must-have), bourbon-maple creme brulee (as awesome as it sounds) and vegan red velvet cake (a little dry with overly sweet icing). </div><br /><div><span class="Apple-style-span" style="font-style: italic; ">Some beer highlights from a really interesting and diverse list of taps:</span></div><div><ul><li><a href="http://www.ballastpoint.com/">Ballast Point</a> "Even Keel" - A generously hopped session ale. Maybe the most memorable beer of the night. Incredible grapefruit/citrus aroma, juicy and herbal (notes of hibiscus) and wonderfully refreshing.</li><li><a href="http://www.twobrosbrew.com/" style="text-decoration: none;">Two Brothers</a> "Heavy Handed" - A delicious harvest ale. Hoppy, straw colored with a nice foamy head. A nice counterpoint to the spicy bacon-fat popped kernels.</li><li><a href="http://www.dockstreetbeer.com/" style="text-decoration: none;">Dock Street</a> "West of Center" - On hand pump. Due to the malt character of this dark brew we mistook this for a bitter; but according to Dock St. it is a ("Not-So") Pale Ale. Great beer for a blustery, rainy Monday.</li><li><a href="http://www.philadelphiabrewing.com/" style="text-decoration: none;">Philadelphia Brewing Co.</a> "Harvest from the Hood" - Neither overly sweet nor hoppy. Well-balanced with a roasted malt character. Possibly the best beer PBC has ever put out.</li></ul></div><br /><div> </div><div>Overall the Khyber felt like a comfortable extension of the Royal Tavern in appearance, food and vibe. We look forward to trying more of the menu and seeing how the beer program develops.</div><div><br /></div><div>Thanks to the folks at the Khyber for hosting and treating us.</div><div><br /></div><div>-------------------------</div><div><br /></div><div>The Khyber Pass Pub</div><div>56 S. Second St.</div><div>Philadelphia, PA</div>Malachyhttp://www.blogger.com/profile/17060916139468965305noreply@blogger.com0tag:blogger.com,1999:blog-6797844089415657557.post-65747864573433318132010-10-08T14:43:00.003-04:002010-10-08T15:12:59.331-04:00Night Market Fever<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJcPOm798ad7QI5DX3DcjJwTNC9JM4FqtDCKoGwCobWZ347jJHjGfqKUyaahNxvzZoJr671L197A41UMsWkf08qYUpApCAATjQd8yPrPiOay5mYf3Wjb-YqYdFIczgHWDIeF1DwuD0cI/s1600/night+fever.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 325px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJcPOm798ad7QI5DX3DcjJwTNC9JM4FqtDCKoGwCobWZ347jJHjGfqKUyaahNxvzZoJr671L197A41UMsWkf08qYUpApCAATjQd8yPrPiOay5mYf3Wjb-YqYdFIczgHWDIeF1DwuD0cI/s400/night+fever.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5525755189671223778" /></a><br /><div>Checked out the <a href="http://www.nightmarketphilly.org/">Night Marke</a>t at Tasker and Passyunk. It has been written up <a href="http://foobooz.com/2010/10/night-market-recap/">here</a> and much hyped throughout the philadelphia food blogoverse. I'm not as down on the outcome as some commenters seem to be. While I definitely think there is room for improvement (serving size, price point, lines, running out of booze/charging too much for booze) there was also so much good to take away from it all. Most impressive: the mass of people what came out on a school night for an event that focused on promoting local food businesses. The walk from the BSL to the Sinatra fountain felt a little like the walk from AT&T Station (nee Pattison) to Citizens Bank Park (minus the corporate sponsorship). One final thought: The Food Trust should make this a regular event. Great European cities have outdoor night markets all year - even through the winter months. We can do it too! Philadelphia obviously wants - NO! NEEDS - more night markets.</div>Malachyhttp://www.blogger.com/profile/17060916139468965305noreply@blogger.com0tag:blogger.com,1999:blog-6797844089415657557.post-6258384553729398942010-10-05T09:49:00.004-04:002010-10-05T09:55:23.442-04:00Intriguing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZAm60eTcUtfvfv-WX9SOccZQCgme_vWlY2pNAlUw3WELv-FoDCg20ZyLmkbyTgCBcmXCCxEigUrko5hjTYXvu2sfqSp6LYiGkWGZ3LUMoioaVedqa2ltQB1i1Nj87lXdntMwguC3JZ0/s1600/Picture+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZAm60eTcUtfvfv-WX9SOccZQCgme_vWlY2pNAlUw3WELv-FoDCg20ZyLmkbyTgCBcmXCCxEigUrko5hjTYXvu2sfqSp6LYiGkWGZ3LUMoioaVedqa2ltQB1i1Nj87lXdntMwguC3JZ0/s400/Picture+1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5524559598324868002" /></a><br /><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div>Is "great southern food" the new concept for the Khyber?<div><div><div><br /><div>As seen on <a href="http://philadelphia.craigslist.org/fbh/1981978338.html">Craigslist.</a></div></div></div></div>Malachyhttp://www.blogger.com/profile/17060916139468965305noreply@blogger.com0tag:blogger.com,1999:blog-6797844089415657557.post-45883619295367350722010-09-07T16:41:00.000-04:002010-09-07T16:41:00.591-04:00baking with beer yeastMartin Lersch at <a href="http://blog.khymos.org/">Khymos.org</a> has a cool post on <a href="http://blog.khymos.org/2010/09/06/baking-with-hefeweizen-yeast/">using hefeweizen yeast for bread-baking</a>. It's inspiring me to get back to baking, now that fall is approaching. Martin found that beer yeast didn't change the flavor of the bread in any appreciable way. I think I'll try substituting some fermented beer for the liquid ratios in my next loaf -- I'm thinking rye bread made with our rye pale ale.Timhttp://www.blogger.com/profile/06479872970346656893noreply@blogger.com0tag:blogger.com,1999:blog-6797844089415657557.post-5867183978731153952010-09-02T23:19:00.002-04:002010-09-02T23:31:44.810-04:00crawl before you walkMy friend Lou (not Barlow, see <i>infra</i>) and I are doing a little beer-focused bar crawl through Philly tomorrow. I may or may not send twitter updates. Keep an eye on the widget to your right. (Prediction: like this blog, updates will start off strong and then become sleepy.) <div><br /></div><div>If all goes according to plan, we will find ourselves at <a href="http://www.johnnybrendas.com/">Johnny Brenda's</a> in time to enjoy the last of their Pils Picnic before heading upstairs for <a href="http://wyeoakmusic.com/">Wye Oak</a> (below, covering the Kinks) and <a href="http://www.loobiecore.com/">Lou Barlow</a>. <div><br /></div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><iframe frameborder="no" width="480" height="270" scrolling="no" src="http://www.avclub.com/video_embed/?id=38871"></iframe></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.avclub.com/articles/the-kinks,38871/" target="_blank" title="Wye Oak covers The Kinks"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "></span></a><a href="http://www.avclub.com/articles/the-kinks,38871/" target="_blank" title="Wye Oak covers The Kinks">Wye Oak covers The Kinks</a></div></div></div>Timhttp://www.blogger.com/profile/06479872970346656893noreply@blogger.com0tag:blogger.com,1999:blog-6797844089415657557.post-89649808867633802502010-08-08T16:34:00.007-04:002010-08-08T17:06:56.164-04:00BellyAt Whole Foods today, I noticed some lovely slabs of fresh pork belly in the butcher's case. Since they rarely carry fresh belly, I took this as an omen that it was time to cure some bacon. <div><br /></div><div>The pork was from <a href="http://www.simplygrazin.com/">Simply Grazin' Farm</a> in Hopewell, NJ. The skin had already been removed and the belly cut into smaller slabs, but the overall quality of the meat and the lean-to-fat ratio looked ideal. (You'll have to take my word for it, because I forgot to snap a photo of the pork after I unwrapped it.)</div><div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHfxadzW1J-04-TwvtH52u8xgUdExvNAFV0ODY1XXw41Lfy6QA3zgNW2vh_kwicLdaqHW9cYFSO227flUGAtqESE7PgA0cTKSeCluHFPUSwXXrTacpm6iaCHDDBwCsNgP6Oc-suNbi-8I/s1600/IMG_0275.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHfxadzW1J-04-TwvtH52u8xgUdExvNAFV0ODY1XXw41Lfy6QA3zgNW2vh_kwicLdaqHW9cYFSO227flUGAtqESE7PgA0cTKSeCluHFPUSwXXrTacpm6iaCHDDBwCsNgP6Oc-suNbi-8I/s320/IMG_0275.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5503143073463350930" /></a><br /></div><div>I used the savory bacon recipe from <a href="http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298">Charcuterie</a>, by <a href="http://ruhlman.com/">Michael Ruhlman</a> & Brian Polcyn (a version was published in the <a href="http://www.nytimes.com/2005/11/09/dining/091crex.html?_r=3&ex=1137301200&en=11b6971131342d7b&ei=5070&oref=slogin">NYT</a> a few years ago).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLFxGy-S3rsA7Mutrw6ssLHMzWbQJuAN3XwLgKdhutm3fb6HFwNDqJ82FEPQRiwZ_x-4u5X2kDQT9ZTdWW49P6cwU3TiKkQTAO-4jnPPQlUm9h_WOhLu0z_abxhy5icNrZOCumN564Ovw/s1600/IMG_0273.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLFxGy-S3rsA7Mutrw6ssLHMzWbQJuAN3XwLgKdhutm3fb6HFwNDqJ82FEPQRiwZ_x-4u5X2kDQT9ZTdWW49P6cwU3TiKkQTAO-4jnPPQlUm9h_WOhLu0z_abxhy5icNrZOCumN564Ovw/s320/IMG_0273.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5503143073876586498" /></a><br /></div><div>My pantry and garden yielded a few additions to the basic recipe. Pictured above, clockwise from top left, are coriander seed, herbs (thyme, bay leaf, rosemary), black and pink peppercorns, dry cure mixture (kosher salt, sugar and pink salt), garlic and brown sugar. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0lo17Z_eev17CjUQlbrtr187hl3SCqbx8vY8djvNiTx4E3NzpwDe-Zt88kIs-mcx73KHi5YXsAd95aJP7sOptZ-aO9J9d2ciOFC_3JQV7nlDAA5NBw4DVGrSGntFspVgmwZD0DlNsAv0/s1600/IMG_0277.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0lo17Z_eev17CjUQlbrtr187hl3SCqbx8vY8djvNiTx4E3NzpwDe-Zt88kIs-mcx73KHi5YXsAd95aJP7sOptZ-aO9J9d2ciOFC_3JQV7nlDAA5NBw4DVGrSGntFspVgmwZD0DlNsAv0/s320/IMG_0277.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5503143090146145762" /></a>I toasted the coriander seeds and peppercorns prior to cracking them with a mortar & pestle. The fragrant coriander reminded me of Froot Loops cereal when I cracked the seeds. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3q5vGMMRAF3lgLKFgiYW7upFW_FVnWNv11vR5EIUppJF1vs8UsmV7Ji25AqqqNoPr5kik510kT67jmaLLpdVuPfNHhpNtOdJ4RXM8WNnpcRrKRCj8j1lhoE_asvWKMEt67Fm5GBKYc4/s1600/IMG_0279.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip3q5vGMMRAF3lgLKFgiYW7upFW_FVnWNv11vR5EIUppJF1vs8UsmV7Ji25AqqqNoPr5kik510kT67jmaLLpdVuPfNHhpNtOdJ4RXM8WNnpcRrKRCj8j1lhoE_asvWKMEt67Fm5GBKYc4/s320/IMG_0279.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5503143096065214834" /></a><br /></div><div>After crushing the garlic and tearing up the herbs, I mixed all of the cure ingredients with the pork belly in a 2-gallon Ziploc bag, shaking the bag until the meat was well-coated on all sides. </div><div><br /></div><div>It will cure in the fridge for the next week or so, at which point I will smoke it over apple or pecan wood. Something to look forward to...</div><div><br /></div>Timhttp://www.blogger.com/profile/06479872970346656893noreply@blogger.com0tag:blogger.com,1999:blog-6797844089415657557.post-72104256972941212162010-07-16T09:41:00.004-04:002010-07-16T09:45:58.874-04:00Handmade Memphis<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTh-sI6FpRgyXf6j0ufd-QnnkatOVDoRPw8TI8NtzDrywGxb0u-9Ygs-XAvZQxWSTriL2j7_5JkrEn1Ce4HfiKp7HYFiFdjleAVsOpV2Dom9PY5KrnssxKevalGsFvpXjupdiUA7UdSN0/s1600/400px_handmademarket.gif"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 174px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTh-sI6FpRgyXf6j0ufd-QnnkatOVDoRPw8TI8NtzDrywGxb0u-9Ygs-XAvZQxWSTriL2j7_5JkrEn1Ce4HfiKp7HYFiFdjleAVsOpV2Dom9PY5KrnssxKevalGsFvpXjupdiUA7UdSN0/s320/400px_handmademarket.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5494498917316307362" /></a><br /><span class="Apple-style-span" style=" border-collapse: collapse; font-family:arial, sans-serif;font-size:13px;"><div><span class="Apple-style-span" style="font-size: x-small;">i'll be selling some wares at "thee most righteous" </span><a href="http://memphistaproom.com/"><span class="Apple-style-span" style="font-size: x-small;">memphis taproom</span></a><span class="Apple-style-span" style="font-size: x-small;">'s handmade market this saturday from 11am - 3pm. the taproom is located at memphis and cumberland streets in the richmond section of philadelphia. if you've never been they have some awesome food and a great/ever changing beer selection. buy art & drink beer. thats a good proposition for a saturday. </span></div><div><span class="Apple-style-span" style="font-size: x-small;">hope to see you there!</span></div></span>Malachyhttp://www.blogger.com/profile/17060916139468965305noreply@blogger.com0tag:blogger.com,1999:blog-6797844089415657557.post-70577153592705990012010-06-12T14:57:00.003-04:002010-06-12T15:10:02.361-04:00Go on, you deserve itYou and your liver have been working hard for Beer Week. You should treat yourself to the Three Pigs in Blankets on the <a href="http://www.memphistaproom.com/">Memphis Taproom's</a> brunch menu: hearty pork sausages robed in puff pastry, served with spicy house-made maple mustard. So good.<div><br /></div><div>It don't hurt that their <a href="http://www.memphistaproom.com/images/NO_Repeat_Menu_2010.pdf">No-Repeat Beer Week</a> is still going strong... beers on today include <a href="http://www.lostabbey.com/">Lost Abbey</a> <a href="http://www.lostabbey.com/lost-abbey-beers/seasonal-beers/serpents-stout/">Serpent Stout</a> and <a href="http://www.coronadobrewingcompany.com/our-beers/4-brothers-pale-ale.html">Coronado Idiot IPA</a>, both worthy pairings with the aforementioned pigs.</div>Timhttp://www.blogger.com/profile/06479872970346656893noreply@blogger.com0