By Blaidd Drwg
For clinching their first .500 record since George Bush (the first one, not the second one) was still President and some guy named Bonds was roaming the outfield at Three Rivers Stadium, on astroturf.
Beer of the Week: Midnight Sun Brewing Moscow Russian Imperial Stout
By Iron Chef Leftovers
Since I reviewed Reuben’ Imperial Russian Stout, I figured that I should continue the trend with the Midnight Sun Moscow Imperial Russian stout brewed with rye. This is one that was not exactly easy to come by and was only available in 5 states – AK, OR, WA, CA and, for some reason, NY. Not only that, it was spendy, coming in at $13.50 for a 22 oz. bottle. I, of course, had to buy 2 of them. From the Midnight Sun website:
ABV: 11.0%
IBU: 45First brewed as part of our 2011 World Tour series, MOSCOW Rye Russian Imperial Stout is a hefty, opaque black liquid that pours slowly and soulfully into your snifter. A high percentage of spicy rye and roasted dark malts create a dense, chewy yet elegant winter wonderland of flavors. And from AK we say: Let it Snow…in Moscow.
The beer pours a beautifully jet black with a coffee brown head. Strong notes of coffee and chocolate dominate the nose with hints of rye interspersed and a very light fruitiness also shows itself, but it could easily be missed among all of the bigger scents. Thick and inky with a tremendous buildup The beer starts off with a very light milk and sugar profile before transitioning into roasted malt and chocolate, next moving into the realm of black coffee before finally ending with notes of rye and sugar in a very long fade with hints of chocolate lingering on the palate. This beer is complex and well balanced and the strong flavors hide the 11% ABV well. To add to the complexity, as the beer warms, the finish is joined with notes of fruit and rye, adding yet another layer to this beer.
It is a rare occasion that I will spend nearly $14 on a beer and even rarer that I would recommend to anyone to do the same, but this is one of those times that I am making a recommendation. If you see this beer, buy it. My second bottle is destined for my beer cellar and I really wish I had picked up more than the 2 I did. Even Mrs. Iron Chef, who really doesn’t like dark beer, wasn’t completely horrified at tasting this beer. If you like Russian Imperial Stouts, you need to try this beer. Really, it is that good, and possibly the best I have ever had.
Midnight Sun Moscow Russian Imperial Stout with rye sweeps your thoughts away with an amazing 5 Perestroika’s out of 5.
Marcella Hazan Narrowly Avoids The Trolls
by A.J. Coltrane
Marcella Hazan’s Essentials of Classic Italian Cooking is an excellent book. It’s a good thing though, that she wrote it before the internet existed. The trolls would have torn this humblebrag to pieces:
Pan-Roasted Breast of Veal
Although this had long been one of my favorite meat dishes, it was so simple and straightforward that I took it for granted, and it escaped my notice as a recipe to record. The late James Beard had it with me at Bologna’s Diana restaurant when he came, in the mid-1970’s, to observe the course I was then teaching. It was he who was so taken with it that he urged me to set the recipe down.
Seriously?
Breaking it down:
“Although this had long been one of my favorite meat dishes, it was so simple and straightforward that I took it for granted, and it escaped my notice as a recipe to record.”
“Twas but a piffle. I considered the recipe below my attention as anything of exception.”
“The late James Beard had it with me at Bologna’s Diana restaurant when he came, in the mid-1970’s, to observe the course I was then teaching.”
Where do I start? I didn’t go to see James Beard, he came to see ME! In Italy! To observe my cooking “course”. (Maybe it really was a “course” and not a “class”… *maybe*.)
“It was he who was so taken with it that he urged me to set the recipe down.”
He really liked it! ….no….. He loved it! ….no…. [In Master Thespian Voice] It was HE who was so TAKEN with it that he URGED me….
Sheesh.
—
I’m giving it a “tag” for Favorite Cookbooks anyway. So there’s that.
I’m reminded of this scene from the Big Lebowski, set at rich Lebowski’s mansion.
YOUNG MAN
And this is the study. You can see
the various commendations, honorary
degrees, et cetera.
DUDE
Yes, uh, very impressive.
YOUNG MAN
Please, feel free to inspect them.
DUDE
I'm not really, uh.
YOUNG MAN
Please! Please!
DUDE
Uh-huh.
YOUNG MAN
That's the key to the city of
Pasadena, which Mr. Lebowski was
given two years ago in recognition
of his various civic, uh.
DUDE
Uh-huh.
YOUNG MAN
That's a Los Angeles Chamber of
Commerce Business Achiever award,
which is given--not necessarily given
every year! Given only when there's
a worthy, somebody especially--
DUDE
Hey, is this him with Nancy?
YOUNG MAN
That is indeed Mr. Lebowski with the
first lady, yes, taken when--
DUDE
Lebowski on the right?
YOUNG MAN
Of course, Mr. Lebowski on the right,
Mrs. Reagan on the left, taken when--
DUDE
He's handicapped, huh?
YOUNG MAN
Mr. Lebowski is disabled, yes. And
this picture was taken when Mrs.
Reagan was first lady of the nation,
yes, yes? Not of California.
DUDE
Far out.
YOUNG MAN
And in fact he met privately with
the President, though unfortunately
there wasn't time for a photo
opportunity...
Grilled Cheese and Tomato Soup – Iron Chef Leftovers Style
By Iron Chef Leftovers
With an overabundance of tomatoes right now, I have to get creative in what I do with them; frankly, I am a little tired of eating tomatoes right now, no matter how good they are. Being in summer, I don’t know that I really want a hot meal all of the time and during one recent stretch of hot weather, I decided it was gazpacho time, and what pairs better than a grilled cheese sandwich with tomato soup. I figured that since I had some great tomatoes, I would take the sandwich up a few notches too. You can get the gazpacho recipe that I used here.
The Software
4 slices of brioche sandwich loaf, ¼ to ½ inch thick.
3 oz. of cheese of your choice
2 slices of prosciutto
The Recipe
In a 275 degree oven, put the brioche on a baking sheet and bake until just slightly dry (the consistency of barely toasted bread), about 15 minutes. Remove from the oven. Prepare the bread by putting ¼ of the cheese on each slice of bread. In a griddle pan large enough to hold the 4 slices of bread, cook the prosciutto until crispy on both sides over medium heat, about 2-3 minutes a side. Raise the heat to medium high and add the butter to the pan. When the butter stops foaming and beings to brown slightly, add the bread with the cheese side facing you and reduce heat to medium. When the cheese begins to melt, add the prosciutto and make a 2 sandwiches, pressing the bread together. Reduce heat to medium low and put a heavy, flat pot lid on the sandwiches. Cook for about 2 minutes on each side, checking to make sure the bread is not burning, or until the cheese is completely melted. Remove from heat, cut and server immediately with the gazpacho.
Notes
I really like doing this with brioche as it adds a really deep flavor to the grilled cheese. I would recommend buying cheese in a block and shredding it yourself, shredding the cheese, rather than using slices, causes the cheese to melt faster. I used a combination of Manchego, Aged Cheddar, Emmenteller and Beecher’s Flagship, but you can use whatever cheese you would like.
EarthBox Update — September 1, 2013
by A.J. Coltrane
Wow! It’s September already! The tomatoes and peppers are still in full swing. The cucumbers and basil are hanging in there. Everything else is at varying stages of calling it a year.
Previous post here.
An overview from the deck. (Clockwise from bottom left: cucumbers, peppers, basil, (top row) brussels sprouts, lemon cucumbers, tomatillos, three boxes of tomatoes. In the center it’s marigolds and bunch onions.) That light colored blob on the top right is a Brandywine tomato:
The raspberries are now established. Hopefully that’ll be some no-work goodness next year:
Beer of the Week: Reuben’s Brews Bourbon Barrel Aged Imperial Russian Stout
By Iron Chef Leftovers
Reuben’s recently released their Bourbon Barrel Russian Imperial Stout for their first anniversary. I went it to taste it and compare notes from the first time I had it and realized that, for some reason, I never got around to posting about that beer. So you are in for a treat – you get a review of both versions of the beer in one post! Aren’t you all just lucky readers?
Batch #1 – 11% ABV, 64 IBU. Jet black with no head. Light notes of bourbon and vanilla with hints of wood on the nose. The beer starts off with slightly sweet roasted malt before it quickly transitions to wood with a strong but not overpowering bourbon finish which is coupled with a slight sweetness. As the beer warms at coats the palate, the vanilla and roasted components begin to take over, balancing out the wood and bourbon notes. The beer opens up the further into it you get. The beer is an alcohol bomb and there is definitely a slight alcohol burn associated with it (not nearly as much as I expected), but it dissipates/becomes less noticeable the further into the beer you get. This beer is definitely something you need to be in the mood for because of the heavy wood and bourbon components, and is probably something that you are not going to drink more than one of, just because it is such a big beer and is something that you are going to be sipping over quite a long time. I really liked this big, heavy, malty, boozy beer. Batch #1 dances in with 4 Cossacks out of 5.
Batch #2 – They reused the barrels from batch #1 and, from what I was told, the second use of the barrel tends to produce better results. The beer seemed more integrated than the first batch – there was less single flavor transitioning as you were drinking it. Each stage seemed to have multiple layers of flavors. The nose was more complex, yielding notes of chocolate, coffee, bourbon and vanilla. A slight sweetness once again starts you off followed by heavy malt and bourbon notes with hints of oak, vanilla, coffee and cherries. The oak and bourbon are much more supporting cast members in this version with then adding a pleasant background to the stout flavors without overpowering them. With the same alcohol as the first batch, there was no astringency, making this an incredibly smooth and well integrated wood aged beer. Batch #2 storms the Kremlin and takes over singing an amazing 5 International’s out of 5.
The good news is that Reuben’s is planning on making this beer again and bottling it sometime in the near future, so you will be able to take this home and enjoy it. I already am making room in the beer cellar for this one.
Beer of the Week: Reuben's Brews Bourbon Barrel Aged Imperial Russian Stout
By Iron Chef Leftovers
Reuben’s recently released their Bourbon Barrel Russian Imperial Stout for their first anniversary. I went it to taste it and compare notes from the first time I had it and realized that, for some reason, I never got around to posting about that beer. So you are in for a treat – you get a review of both versions of the beer in one post! Aren’t you all just lucky readers?
Batch #1 – 11% ABV, 64 IBU. Jet black with no head. Light notes of bourbon and vanilla with hints of wood on the nose. The beer starts off with slightly sweet roasted malt before it quickly transitions to wood with a strong but not overpowering bourbon finish which is coupled with a slight sweetness. As the beer warms at coats the palate, the vanilla and roasted components begin to take over, balancing out the wood and bourbon notes. The beer opens up the further into it you get. The beer is an alcohol bomb and there is definitely a slight alcohol burn associated with it (not nearly as much as I expected), but it dissipates/becomes less noticeable the further into the beer you get. This beer is definitely something you need to be in the mood for because of the heavy wood and bourbon components, and is probably something that you are not going to drink more than one of, just because it is such a big beer and is something that you are going to be sipping over quite a long time. I really liked this big, heavy, malty, boozy beer. Batch #1 dances in with 4 Cossacks out of 5.
Batch #2 – They reused the barrels from batch #1 and, from what I was told, the second use of the barrel tends to produce better results. The beer seemed more integrated than the first batch – there was less single flavor transitioning as you were drinking it. Each stage seemed to have multiple layers of flavors. The nose was more complex, yielding notes of chocolate, coffee, bourbon and vanilla. A slight sweetness once again starts you off followed by heavy malt and bourbon notes with hints of oak, vanilla, coffee and cherries. The oak and bourbon are much more supporting cast members in this version with then adding a pleasant background to the stout flavors without overpowering them. With the same alcohol as the first batch, there was no astringency, making this an incredibly smooth and well integrated wood aged beer. Batch #2 storms the Kremlin and takes over singing an amazing 5 International’s out of 5.
The good news is that Reuben’s is planning on making this beer again and bottling it sometime in the near future, so you will be able to take this home and enjoy it. I already am making room in the beer cellar for this one.
Beer of the Week: NW Peaks Eldorado Pale
By Iron Chef Leftovers
One of the things that you can usually count on from NW Peaks, in addition to some fine beers, is that one, if not both of their house beers will be on tap. I have previously reviewed Redoubt Red here, so it is time for a review of Eldorado Pale.
From the NW Peaks Website:
The name. The mountain. Eldorado is a majestic mountain and stands at8,869′, the 25th tallest peak in the state. Many hikers will be intimately familiar with cascade pass trail at the end of the Cascade River road. The commonly used climbers path leaves the road about 4 miles short of the cascade pass trail head. The relative burly trail climbs several thousand feet through forest, talus, and rock leading to the Eldorado glacier with great views of the summit and the rest of the cascade river basin. While these views are excellent the real treats come at the top of the eldorado glacier where you get views of the Klawatti-Inspiration-Mcallister icecap and is knife-edge summit ridge. While I have done the standard approach/route, the second time I climbed Eldorado we took the “alternative approach” from Pyramid Lake trailhead. On this trip, Eldorado’s mountainBeer partner was the first peak we climbed, Eldorado was the last peak 5 days later, ending one of my favorite trips to the backcountry.
The Beer. In this part of the country, pale ales and IPAs don’t need any introduction. There are so many examples of the style, which run the gamut from being nicely balanced to overly hop forward. We made a pale ale with a light malt backbone and nice bitterness that would support and balance an unmistakably emphasized hop aroma and flavor. We used a few more common varieties of hops so that none would dominate and would blend together to give a nice citrusy and floral aroma.
Malts: Pale, ESB, Wheat. Hops: Apollo, cascade, chinook, centennial ABV: ~5.25%
The beer pours golden/straw in color. There is plenty of grain and malt on the nose with hints of hops hiding in the background, leaving a very clean and light impression. There is an extremely pleasant palate on this beer – a slight malty sweetness followed by the grain. The finish is surprisingly long, with light notes of bitterness and a slightly floral character. The finish is also very crisp with notes of light apple interspersed with the hops.
Eldorado Pale is light enough to please a pilsner drinker, but with enough complexity to keep the beer geek happy.
NW Peaks Eldorado Pale discovers itself with 3 lost cities out of 5.
EarthBox Mini Update — August 29, 2013
by A.J. Coltrane
Previous post here.
64 pounds of stuff this month, including a little over 24 pounds in the last seven days.
August 27:
August 29:
and
Here comes the thunderstorm. I’m guessing it’ll be total carnage outside tomorrow.
— Late edit, maybe 10 minutes later. Here comes the rain. It’s raining *hard*.
And Down the Stretch They Come…
By Blaidd Drwg
I am writing this a couple days in advance, so hopefully I remember to go back and update it.
With about a month to go in the season, the playoff picture is starting to take shape.
In the NL, we have all but decided who is going to be in the playoffs:
- The Braves have a 13 game lead on the Nats in the NL East
- The Dodgers have an 8.5 game lead on the Diamondbacks in the NL West
- The Pirates/Reds/Cardinals (all three teams have virtually identical records) have at least a 15.5 game lead on the Brewers in the NL Central.
- The Pirates/Reds/Cardinals have at least a 5 game lead over Arizona for the 2nd NL Wild Card
Really the only thing left to figure out is who ends up relegated to the Wild Card game. Heck, according to ESPN.com, the only NL team with at least a 6% chance of making the playoffs other than the Pirates/Reds/Cardinals/Braves/Dodgers is the Diamondbacks at 18%. Interestingly the only other team with more than a 1% chance of making the playoffs is the Nationals at 5.8%.
At least there is a bit more drama in the AL. There are 5 teams that have a real shot at the Wild Card spots – The A’s/Rangers (whoever does not win the AL West), Red Sox/Rays (whoever does not win the AL East), Indians, Orioles and Yankees. Each one of those teams is at least within 3.5 games of the 2nd Wild Card spot. The Royals were making it interesting, but have faded after losing 7 strait and will have to wait until next year.
On the flip side, I wanted to congratulate Houston on officially being the first team completely eliminated from playoff contention (assuming they lose Wednesday night). In the era of 2 Wild Card spots, to be eliminated before the end of August is something of an accomplishment. I guess it isn’t hard when you have won 33% of your games, have the worst run differential in baseball (by a bunch), have given up the most runs in baseball (quick, name any Astros starting pitcher – I bet you can’t) and have the worst home record in the game.
As for the Mariners – they are on pace to win 73 games (remember when people were picking them to be a wild card team?) I know that Coltrane disagrees with me, but I think that Z gets fired if they don’t win at least 77 games. For those who were overly optimistic about the M’s during spring training, I want to revisit something that I posted earlier this year:
… I would project that the Mariners will probably put up about 4.25 runs a game this season, accounting for the “improved” lineup and the fences moving in. That would be about 688 runs for the season, which means that they would have been 12th in the AL last season instead of last. That might mean that this is a 77 win team instead of a 75 win team.
The Mariners are currently on pace to score 636 runs (3.92 runs a game) which means that my prediction of 4.25 was optimistic. I did peg them as a 75-77 win team, which, barring a big run at the end of the season, is going to be just about where they end up. Now repeat after me: “I will listen to Blaidd Drwg when it comes to the Mariners…”
FlatbreadGarden 