sour in the rye

  • Parents: What do you want for Christmas this year?
  • Me: A pair of new shoes with matching laces...
  • Parents: ...
  • Me: A permanent box at the Sheepshead Races...
  • Parents: ...
  • Me: Pastrami on rye with a sour pickle...
  • Parents: ...
  • Me: My personal puss on a wooden nickle...
  • Parents: ....
  • Me: *Starts violently tap dancing* LOOK AT ME, I'M THE KING OF NEW YOOORK!
  • Parents: -_-

Hearty Speckkuchen from Northern Hesse

You need

  • 1 kg (2.2 lbs) leek
  • 20 eggs
  • 1 kg (2.2 lbs) fat back bacon (only white fat if possible)
  • breadcrumb
  • 1 tablespoon salt
  • 2 to 2.5 kg (4.4 to 5.5 lbs) heavy sour cream
  • 4.5 to 5 kg (9.9 to 11 lbs) rye bread dough (from the baker or a bread mixture)
  • Some butter and flour

You do

  • Mix eggs and sour cream to a smooth mixture
  • Cut leek into thin rings and add to the mix and gently fold in
  • Salt to taste
  • Cut bacon into small cubes and cover them in breadcrumb
  • Roll out bread dough onto a baking plate covered with butter and flour
  • Spread the mix of cream, eggs, and leek onto the dough
  • Cover with the breadcrumb-coated bacon cubes
  • Bake at 220 °C (430 °F) with top and bottom heat or 200 °C (390 °F) with fan for 20 to 30 minutes until golden brown
IPA Day 2017

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Get your hoppiest IPA ready because IPA Day is Thursday, August 3rd! This international celebration of the India Pale Ale, one of the world’s most popular and iconic beer styles, is all about the hops. Check-in to your favorite IPA (from the qualifying IPA styles below) between August 3rd - 5th and you will unlock the “IPA Day (2017)” badge.

Qualifying Untappd IPA Styles

  • IPA - Belgian
  • Imperial Pale Ale
  • IPA - Imperial / Double Black
  • IPA - Black / Cascadian Dark Ale
  • IPA - American
  • IPA - English
  • IPA - Imperial / Double
  • IPA - Triple
  • IPA - White
  • IPA - Session / India Session Ale
  • IPA - International
  • Sour - Farmhouse IPA
  • IPA - Red
  • Rye IPA
  • IPA - New England
Carol’s Creamed Spinach with Poached Eggs

You know I love getting inspiration for food from everywhere: far-away countries, old books, paintings, and films… I wanted to have Carol’s Creamed Spinach with Poached Eggs ever since I first saw Todd Haynes’ goergeous film, back in December. I forewent the Dirty Martini Carol and Therese also had for lunch, but if it is rather simple, it still is a quite delicious lunch.

Ingredients (serves 1):

  • 1 tablespoon apple cider vinegar
  • 1 teaspoon coarse salt
  • 2 medium eggs
  • 1 tablespoon unsalted butter
  • 3 scallions, chopped, white and green parts separated
  • 2 cups fresh spinach
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon freshly grated Parmesan
  • ¼ teapoon freshly ground pepper
  • ¼ teapoon freshly grated nutmeg
  • 2 tablespoons sour cream
  • more grated Parmesan (optiopnal)
  • 2 slices light rye bread, toasted

In a medium saucepan, bring a quart of water to a boil. Stir in apple cider vinegar and salt. Break each egg into a cup or a glass. Using a wisk, stir the water to create a small whirlwind and drop one egg in the middle of it. Let it cook, 2 ½ minutes. Then, with a slotted spoon, gently transfer poached egg into a medium bowl filled with ice water and ice cubes. Repeat with remaining egg.

Melt butter in a nonstick skillet over medium heat. Add white part of the chopped scallions and cook, 1 minute. Add spinach and parsley, and cook, 2 minutes, until just wilted. Season with Parmesan, pepper and nutmeg. Stir in sour cream, and cook, 2 minutes more.

Reheat Poached Eggs in salted boiling water, for 2 minutes. Then remove from the water using a slotted spoon, drain and serve over Creamed Spinach onto a warm plate. Sprinkle with remaining chopped scallions, and more Parmesan, if desired. Eat immediately, with toasted bread.

To give you an idea of all the areas which makes up Houston–
When we say Houston…we mean this:

Aransas Pass
Bevil oaks
Bridge City
Meadows Place
Missouri City
Mont Belvieu
New caney
Old River
Pine forest
Port Acres
Port Aransas
Port Arthur
Port Neches
Santa Fe
Sour lake
Sugar Land

And we will rebuild and we will do it together. #texasstrong #HoUSton


tbh, the controls for this game were pretty CRUMBY and the developers may seem rather low-BREAD because of it, but there’s no KNEAD to be RYE and SOUR, DOUGH. It could be BUTTER, but there’s really no need to get your PRETZELS in a TWIST about it. =u=

Also, i couldn’t wait a WHOLE WHEAT to post these markidoodles. i hope my followers won’t be LEAVEN me because of the puns, though …. i mean, not to blow my own CRUMPET or anything, but these puns are really great! i know they might give some people a miGRAIN though. eh. c'est la vie. no matter how you SLICE it, i still have grade a humor.

what she says: im fine

what she means: I still don’t understand the character of Henry in Disney’s NEWSIES On Broadway (now touring at select cities). At the beginning of Carrying the Banner, Henry talks about surprising his mother, but then Specs makes a comment about “if you can find her”. If Henry doesn’t know where his mother is, not to mention he’s living in the Newsboy’s Lodging House so it wouldn’t make sense for him to have any sort of contact with his parents anyway, why is he dressing up to surprise her? Is his shower the surprise? Is he surprising his mother by cleanliness or by seeing her in person? While we’re talking about it, he’s got a lot of family issues. Why is his one wish in “King of New York” a pastrami sandwich (on rye with a sour pickle)

A proper diet is very important in times of plague. Here is a list of foods that should be avoided at all costs:

  • Fruit (expect for pomegranates, prunes, sour cherries, quinces and pears)
  • Rye Bread (generates “great moisture”)
  • Any bread that isn’t pure wheat and 1-2 days old
  • Eggs (“in the Summer not good, but in Winter tolerable”)
  • Milk
  • “Beef, Pork, Venison, Hare and Goats flesh is to be refused, and so are all water fowls, as Duck, Swan, Goose, Widgen, Teal, and such like, because they are hard to digest, and do increase ill blood, and naughtie juyce in the bodie.”
  • Garlic, onions, leeks, pepper and mustard (“over-heat the body, and cause fumes to ascend into the head.”)
  • Fresh Beer (Stale beer is of course very healthy and should be drunk at all times.)

From the book What I Eat: Around the World in 80 DietsPortraits of people around the world with their typical daily food intake.

1. “Bruce Hopkins, a Bondi Beach lifeguard, with his typical day’s worth of food in Sydney, New South Whales, Australia. The caloric value of his day’s worth of food on a typical day in the month of February was 3700 kcals. He is 35 years of age; 6 feet tall, and 180 pounds. Hopkins eats moderately, rarely if ever eats fast food, and drinks alcohol only when he and his wife go to dinner with friends.”

2. “Marble Moahi, a mother living with HIV/AIDS, in the family kitchen in Kabakae Village, Ghanzi, Botswana with her typical day’s worth of food and antiretroviral medications. The caloric value of her day’s worth of food on a typical day in March was 900 kcals. She is 32 years of age; 5 feet, 5 inches tall; and 92 pounds.”

3. “Willie Ishulutak, an Innuit soapstone carver in Iqaluit, Nunavut, Canada with one day’s typical food, and drink. The caloric value of his day’s worth of food on a typical day in the month of October was 4700 kcals. He is 29 years of age; 5 feet, 9 inches and 143 pounds.”

4. “Sitarani Tyaagi, an ascetic Hindu priest, with his typical day’s worth of food at an ashram in Ujjain, India. The caloric value of his typical day’s worth of food in the month of April was 1000 kcals. He is 70 years of age; 5 feet, 6 inches tall; and 103 pounds. Sitarani Tyaagi is one of thousands of ascetic Hindu priestscalled Sadhus that walk the country of India and receive food from observant Hindus.”

5. “Maria Ermelinda Ayme Sichigalo, a farmer and mother of eight with her typical day’s worth of food in her adobe kitchen house in Tingo village, central Andes, Ecuador. The caloric value of her typical day’s worth of food in the month of September was 3800 kcals. She is 37 years of age; 5 feet, 3 inches tall; and 119 pounds. With no tables or chairs, Ermelinda cooks all the family’s meals while kneeling over the hearth on the earthen floor, tending an open fire of sticks and straw.”

6. “Curtis Newcomer, a U.S. Army soldier, with his typical day’s worth of food at the National Training Center at Fort Irwin in California’s Mojave Desert. The caloric value of his day’s worth of food in the month of September was 4,000 kcals. He is 20 years old; 6 feet, 5 inches tall; and 195 pounds. During a two-week stint before his second deployment to Iraq, he spends 12-hour shifts manning the radio communication tent (behind him).”

7. “Viahondjera Musutua, a Himba tribeswoman, sits outside the house at her father’s village with her youngest son and her typical day’s worth of food. Her two meals of the day consist of cornmeal porridge with sour whole milk and she’ll drink sour whole milk throughout the day.”

8. “Aivars Radzins, a forester and beekeeper, wearing his bee-kleeping clothes, with a smoker and his typical day’s worth of food in his backyard in Vecpiebalga, Latvia. Breakfast is sour rye bread with honey and butter; a hard-boiled egg; homemade pork meatballs and coffee. Dinner is fried homemade pork meatballs, boiled potato and onion with sour cream, two kinds of salad, more rye bread and Lauku Kvass (beer).”

9. “Mariel Booth, a professional model and New York University student, at the Ten Ton Studio in Brooklyn with her typical day’s worth of food. The caloric value of her day’s worth of food on a day in the month of October was 2400 kcals. She is 23 years of age; 5 feet, 9.5 inches tall; and 135 pounds. At a healthier weight than when modeling full-time, she feels good but laments that she’s making much less money.”

10. “Takeuchi Masato, a professional sumo wrestler whose ring name is Miyabiyama (meaning "Graceful Mountain”), with his day’s worth of food in the team’s practice ring in Nagoya, Japan. He eats 3,500 kcals a day. Lunch is fried chicken, chanko nabe (traditional sumo wrestler’s stew) with pork, vegetable tempura, cabbage egg and stewed chicken and white rice.“


Hair of the Dog “Fred”

95 A

Fred is a Strong Ale, deemed “Golden Special Ale” by the brewery. It belongs on the year-round lineup from Hair of the Dog, and was named in honor of beer historian and writer, Fred Eckhardt. This is brewed with an impressive total of ten hop varieties! It’s clearly unfiltered, showing loads of yeast sedimentation left behind from secondary fermentation.

Aromas reveal fragrant yeast like flowers and a certain degree of earthy funk, merging with hops that give an herbal touch. Malts bring up heavy sweet notes like toffee, honey, and maple syrup. Fruity aromatics resemble fig newtons, dried apricot, orange, and spiced apple. Alcohol comes across like rum.

The palate opens with a deep, rounded malt body carrying rich sweetness with flavors of butterscotch and brown sugar. A fruity character emerges in details of fig and red apple. Hops appear as tropical fruit, followed by an orange high note that rises with a dull, sour highlight. Modest bitterness emerges, washing into spicy rye with earthy, almost woody undertones. Digging slightly deeper, roasted barley begins to add cocoa notes, reminiscent of chocolate covered raisins. An escalating sweetness reaches a pinnacle point in a final blow of caramel and molasses. Fruity esters leave behind hints of boozy solvent. The mouthfeel is slick, creamy, and sticky, then thins out with a touch of dryness, closing in modest warmth.

Malts completely dominate this beer, while hops play more of a modest, supportive role. It appears to draw upon several different styles for influence, those which lean toward malts with a sticky, fruity, sweet tenacity. I’m not quite sure how, but the drinkability remains decent, which is impressive considering the circumstances. I’ve always loved Fred and felt he was a rather unique fellow who doesn’t quite compare to anyone else. I will continue to gladly return to this wonderful brew. I recommend it to those of you who crave malty, sweet, complex ales.


65 IBU

Portland, Oregon

August’s Flavor of the Month #135, Sarsaparilla Sour 
sarsaparilla ice cream flavored with bitters and a dash of rye whiskey with chipped chocolate

Hot summer days just weren’t hot summer days without a trip to the corner A&W. A tall pour of root beer, a double scoop of vanilla ‘scream, a straw aaand a spoon and I was a happy girl. Twenty years later and not much has changed, but throw in some bitters for bite and a dash of rye, ya know, for fun.