Beer Craft Bread from Spent Grain Recipe: 3 cups spent grain (wet) 1 cup flour 1 cup warm water 1 tsp yeast 1/4 cup sugar Use Spent Grain that still has a small amount of sugars still in the grain. Crystal, Munich, Maris Otter, Honey Malt are great malts to use. Add 1 tsp salt and knead in or mix flour, one cup at a time, until the dough will not stick to the fingers. Let dough rise (covered) in a warm place for at least an hour or till it doubles in volume. Bread Sticks: Roll the dough into bars about 2" in diameter and about 10" long. You can improve on the texture of the bread if you dry the spent grain and grind it up with the flour mill. Add Flaked Oats or Flaked Barley to the top of loafs before baking for extra flavor.
Mertensia maritima Mertensia maritima a species of flowering plant in the borage family known by the common names oysterleaf, oysterplant or sea bluebells. It grows on gravel ground in the Northern hemisphere, reaching north to the northern parts of Canada, Greenland and Svalbard. It is a perennial herb producing a stem approaching 50 centimeters in maximum length. References[edit] External links[edit] untitled The Beer Mapping Project Coffeeland A trip to Ethiopia to find the source of a global obsession. By David Farley. Photographs by Ami Vitale. The first thing Azeb wanted to know about me was if I was on Facebook. After that she got to the less important stuff: Where I was from, if I was married, had kids, believed in God — and what was I doing in southern Ethiopia? As Azeb scooped up pieces of her omelet with torn-off hunks of bread, as is the Ethiopian custom, I stabbed at mine with a fork and told her about my travels thus far in her country. Azeb’s mouth fell open, her head tilted heavenward, and she let out a high-pitched laugh. Coffee is to Ethiopia what hops are to Bohemia or grapes to Bordeaux. Which is exactly why I was in Ethiopia. After all, great coffee is harvested all over the world — in Guatemala, Colombia, Indonesia, Kenya, and Rwanda, for example — but no coffee-producing country on earth can match the variety that grows in Ethiopia. By the time I met Azeb, I had already made several stops on my quest.
untitled Flower Desserts From Japan Are Too Pretty To Eat Beautiful flowers suspended in gelatin make Tokyo based Havaro’s Bavarian cream desserts exceptional. Sold only in Ichibangai shopping area in Tokyo Station, these treats contain real flower petals and sell for a little over $2 apiece. They are difficult to make, and the shop often sells out. The name “Havaro” is based on the Japanese word for flower and the pronunciation of the word “Bavarois.” Marie-Antoine Carême is sometimes credited with the creation of the dessert in its non-floral form, and it was included in his repertoire of French Grande cuisine. More info: hana-no-babaroa.com (h/t: rocketnews24)
untitled Pickled Walnuts Photo by Holly A. Heyser There may be a few foods that are more English than pickled walnuts, but with the possible exception of fish and chips, I can’t think of one. Chances are, however, you’ve never heard of them. I hadn’t, until several years ago when I ordered the meat-and-cheese plate at a local Irish place called deVere’s. I followed her advice and stabbed the disk with my fork, adding a bit of cheddar cheese and a bit of cold roast beef to round things out. Turns out that very, very few people outside of Britain eat them. Photo by Hank Shaw I got mine a few weeks ago, after an unsuccessful fishing trip with my friend Joe. I knew I was in business right when I got to the tree, but just to be sure I pulled out my pocketknife and sliced an unripe nut in half. Once you have your pickled walnuts, what do you do with them? Pickled Walnuts Any walnuts will work with this recipe, from tiny native Arizona walnuts to big, fat English walnuts, which are the kind you buy in stores.
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