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Noted: Lemon Poppy Seed Pancakes from Joy the Baker

September 27th, 2014 Comments off

Lemon Poppy Seed Pancakes from Joy the Baker

Lemon Poppy Seed Pancakes from Joy the Baker

If these pancakes can’t be a part of your most immediate NOW, I’d really love for them to be a part of your most immediate weekend.

They’re indulgent. They’re best made in the late morning in your house-slippers. Allow the stars to align.

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“Noted” items are particularly good finds from my daily reading which I share via all my social media accounts.

Find more Noted/Shared Items here

Categories: Cooking, Food, Recipe, Shared Items Tags:

Noted: The Grit Awakening: Why Antebellum-Style Cornmeal Has Risen Again via Fast Company

September 23rd, 2014 Comments off

The Grit Awakening: Why Antebellum-Style Cornmeal Has Risen Again via Fast Company

http://www.fastcompany.com/3035287/then-and-now/the-grit-awakening-why-antebellum-style-cornmeal-has-risen-again?partner=rss

Tim Mills remembers that as a boy growing up on a North Carolina farm, one of his favorite chores was riding with his grandfather to the local mill to get the corn ground. So when “the still voice of God” told the 71-year-old Methodist farmer to build a grist mill on his small farm in Clarke County, Georgia, Mills says he at least had some idea what The Almighty was talking about.

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“Noted” items are particularly good finds from my daily reading which I share via all my social media accounts.

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Categories: Business, Food Tags:

Noted: Get Caffeinated with These Coffee Wallpapers via Lifehacker

September 23rd, 2014 Comments off

Get Caffeinated with These Coffee Wallpapers via Lifehacker

Get Caffeinated with These Coffee Wallpapers via Lifehacker

It’s no surprise we’re big fans of a good hot cup of coffee around here, and the truth is coffee is just as beautiful to look at as it is to sip and enjoy. This week, let’s dedicate some screen space in homage to our favorite pick-me-up.

Remember, we’re now requesting your participation in the Wallpaper Wednesday series! You’ll find a selection here, but post your favorites for this week’s topic in the discussions below. Stick to our format as best you can, including a title, the image, resolution, and a link. Happy wallpapering!

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“Noted” items are particularly good finds from my daily reading which I share via all my social media accounts.

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Categories: Food, Fun, Photos, Technology Tags:

LA Friday Coffee(?) – Raise a pint at MacLeod Ale Brewing Co in Van Nuys – Friday, September 19, 2014 – 6pm-10pm

September 15th, 2014 Comments off

http://welchwrite.com/lafc/images/lafc-logo-lg.jpg MacLeod Ale Brewing Co

Friday, September 19, 2014 from 6pm to 10pm

Raise a pint at MacLeod Ale Brewing Co in Van Nuys

RSVP on Facebook 

Join us for a different type of LA Friday Coffee(?) at our new local microbrewery, MacLeod Ale Brewing Co. right here in our neighborhood.

MacLeod’s serves 4 types of traditional English Cask Ale and all are a tasty treat. A food truck of some sort is usually in attendance or you can order in or bring your favorite food treats with you.

Watch their Facebook page for announcements of food trucks and more.

Come and join us for a tasty pint of ale and some great conversation. Bring along a photo for thew weekly photo contest and maybe even win a free growler of beer. Check their Facebook page (linked above) for this week’s theme.

RSVP by clicking “Leave a comment” above or

RSVP on Facebook 

Cask Ale, Games, and  Casual Conversation

Categories: Drinks, Event, Food, Los Angeles Tags:

Noted: Beer Brownies via Joy the Baker

September 9th, 2014 Comments off

I can’t wait to make a batch of these with MacLeod Ale Brewing Co’s Jackie Tar Stout — Douglas

Beer Brownies via Joy the Baker

Beer Brownies via Joy the Baker

I have a soft spot for brownies. Well… actually, don’t we all?

Brownies were the first thing I learned how to bake in the kitchen. My parents kept the flour, sugar, and those gnarly bars of unsweetened chocolate in a little cabinet just within reach of my little 8 year-old body. It only took me one nibble of the unsweetened chocolate to figure out that it was not at all suitable for sneak-snacking… but the box of unsweetened chocolate had step-by-step instructions on how to turn the dark blocks into something entirely delicious, aka BROWNIES!

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“Noted” items are particularly good finds from my daily reading which I share via all my social media accounts.

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Categories: Baking, Drinks, Food, Recipe, Shared Items Tags:

Learn Something New: Cask Ale

September 7th, 2014 Comments off

It doesn’t matter how old you get, there is always something new to learn. Sometimes these new things are words or concepts you have heard all your life, but perhaps you never understood. Learn Something New is a series that will highlight some of the things I learn, big and small in the coming days. — Douglas


Cask Ale

As many of you already know, I have the tendency to go “Down the Rabbit-hole” whenever I come across something new and interesting. My most recent fascination is cask ales, a particular way of making and serving beer. The recent opening of MacLoed Ale Brewing Co just a few streets away piqued my interest and now I find I am wanting to learn more and more about the particulars of cask ales.

I have often thought about brewing my own beer, but the batch size and (seeming) complexity of beer brewing has kept me away. I have made my own hard ciders, which I described as “brewing on training wheels” as it is much, much ease than beer and lends itself to smaller, 1 gallon, batches rather than the typical 5 gallon batches of beer.

Learn Something New: Cask Ale

That said, I am fascinated with beer brewing and my 2 trips to the UK have only increased that interest over the years. I have never been a huge fan of standard, mass produced, American beers and seek out microbrews and other limited runs as often as I can. This has made me very interested in cask ales, as they harken back to an earlier, more traditional era of beer making and serving.

I’ll leave a deeper description of cask ales to the links below, but there are  2 important aspects of cask ales over more modern methods.  First, cask ales are still very much “alive” in their casks, being unfiltered and unpasteurized, unlike mass produced  beers. This means they typically have a lower level of carbonation as they are then pumped from casks rather than using additional CO2 to carbonate and serve them. For me, this results in a much more flavorful, if flatter beer, where you can easily taste all the components of the flavor. Second, cask ales are typically served a relatively warmer temperatures, which I think, again, enhances their flavor and also mouth feel. Cask ales also tend to have lower alcohol levels to the fermenting methods used.

MacLeod Ale Brewing Co will be having a panel discussion on cask ales at the brewery on September 23, 2014. This will be a great opportunity to learn even more.

 

Cask Ale from Wikipedia

Cask ale or cask-conditioned beer is unfiltered and unpasteurised beer which is conditioned (including secondary fermentation) and served from a caskwithout additional nitrogen or carbon dioxide pressure. Cask ale may also be referred to as real ale, a term coined by the Campaign for Real Ale, often now extended to cover bottle-conditioned beer as well.[1]

The fundamental distinction between real and other ales is that the yeast is still present and living in the container from which the real ale is served, although it will have settled to the bottom and is usually not poured into the glass. Because the yeast is still alive, a slow process of fermentation continues in the cask or bottle on the way to the consumer, allowing the beer to retain its freshness. Another distinction is that real ale should be served without the aid of added carbon dioxide, or “top pressure” as it is commonly known. Common dispensing methods are the handpump, or “by gravity” direct from the cask. Electric pumps are occasionally seen, especially in the Midlands and Scotland. — Wikipedia

More information on Cask Ale:

 
Previously on Learn Something New:
Categories: Drinks, Food, Learn Something New Tags:

Video Fast Food: Turkey, potato and sweet potato curry from My Word on Food

September 6th, 2014 Comments off

 Video Fast Food: Turkey, potato and sweet potato curry from My Word on Food

 

This curry is one of our “Recipes in Rotation” — foods that we make here at home on a regular basis. It took us a while to come around to making curry, but this recipe made it both easy and tasty — if not exceedingly traditional.

In the video, I serve this over green beans, but you could do the same with your favorite vegetables, rice or just with some naan bred on the side.

You can find my original Recipe in Rotation blog post on this dish in this blog post:

Recipes in Rotation: Turkey Curry with potatoes and sweet potatoes

For more Recipes in Rotation, visit http://welchwrite.com/blog/category/recipes-in-rotation/

For more of My Word on Food, visit this YouTube playlist

Turkey , potato and sweet potato curry

Ingredients

3-4 Tbsp vegetable oil
1 pound ground turkey
1 chopped onion
2 chopped garlic cloves
1-2 chopped fresh red chiles (optional) – I substitute a dash of red pepper flakes and cayenne pepper
1 Tbsp peeled ginger, grated fine
1 cup water
Salt and black pepper to taste
1 Tbsp garam masala
1Tbsp Curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon ground coriander
2 large Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 large sweet potato, peeled and cubed
2-4 Roma or other plum tomatoes, diced or 1 cup tomato sauce
1 cup fresh or frozen peas
1/2 cup (loosely packed) chopped cilantro or parsley

Directions


Heat the vegetable oil over medium-high heat in a large pot with a lid. When the oil is hot, add the ground meat, spreading it out over the pan.
Cook the meat without stirring, until it begins to brown.
Add the chopped onion and chiles. Stir and sauté for 4-5 minutes, or until the onion begins to color a bit. Sprinkle salt and pepper over everything.
Add the grated ginger and garlic, mix well and sauté for another 1-2 minutes.
Mix in the spices and cook them with the meat and vegetable mixture. Watch closely to insure they do not burn.
Add water, tomatoes (or tomato sauce) and the potatoes.
Stir to combine and cover.
Turn the heat down to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
When the potatoes are tender add the peas. Mix well and cover the pot. Cook 2-3 minutes.
Add salt and pepper, if needed, to taste.
Right before you serve, mix in the chopped cilantro. Serve alone or with flatbread or white rice.

Music: “Shiny Tech” by Kevin MacLeod (http://incompetech.com) by Creative Commons License

Categories: Cooking, Food, Podcast, Recipe, Show, Video Tags:

Food: Creme Caramel LA celebrates their 1st Birthday – Tuesday, September 9, 2014 – Special Deals

September 5th, 2014 Comments off

Food: Creme Caramel LA celebrates their 1st Birthday - Tuesday, September 9, 2014 - Special Deals

Our great neighborhood bakery and sweet shop, Creme Caramel LA will be celebrating their 1st birthday this Tuesday, September 9, 2014.

They will have special deals throughout the day. Stop by to share their special day and enjoy some great, artisanal food!

Creme Caramel LA is located at  14849 Burbank Blvd, Sherman Oaks, California near the corner of Kester and Burbank Boulevard. [Map and Directions]

Food: Creme Caramel LA celebrates their 1st Birthday - Tuesday, September 9, 2014 - Special Deals

Food: Creme Caramel LA celebrates their 1st Birthday - Tuesday, September 9, 2014 - Special Deals

Watch my interview with Creme Caramel LA Owner, Kristine de la Cruz

LA Friday Coffee Meets at Creme Caramel LA

Categories: Baking, Event, Food, Places LA, Video Tags:

Noted: Homemade Ricotta and 11 Ways to Use It via Food52

September 3rd, 2014 Comments off

Homemade Ricotta and 11 Ways to Use It via Food52

Homemade Ricotta and 11 Ways to Use It via Food52

If the question is “Can you put ricotta on that?” the answer here at Food52 is usually yes.

Ricotta is the Renaissance cheese: It can skew savory or sweet, top pastas and toasts, and add depth to cakes and ice creams. We’ve been known to eat it straight from the spoon, like some people do with peanut butter or nutella. Make it yourself, then put it to good use in these eleven recipes (though we’ve got about twenty more in our back pocket).

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“Noted” items are particularly good finds from my daily reading which I share via all my social media accounts.

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Noted: This Graphic Shows the Perfect Ratios for 38 Different Coffee Drinks via Lifehacker

September 3rd, 2014 Comments off

This Graphic Shows the Perfect Ratios for 38 Different Coffee Drinks via Lifehacker

This Graphic Shows the Perfect Ratios for 38 Different Coffee Drinks via Lifehacker

Don’t know a ristretto from an espressino? Want to mix up your coffee options to include more uncommon drinks (some with names like the “dead eye” and “long black”)? Then here’s an infographic worthy of posting in your kitchen.

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“Noted” items are particularly good finds from my daily reading which I share via all my social media accounts.

Find more Noted/Shared Items here

Categories: Drinks, Food, Shared Items Tags:
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