The Interesting Foods Thread

[cpaharley2008]

Second night we had Digby scallops and fish taco's from Billy's Seafood in New Brunswick....

[cpaharley2008]

On the way home we stopped in Maine and had fresh blueberry pie with blue berry ice cream...

[dfandrews]

Originally Posted by rbryan4

Don't have any idea what that is Alf, but it looks yummy.

Here's a "little" cinnamon roll from Lulu's Cafe here in San Antonio:

Reminds us of Stuffy's in Longview, WA

[dfandrews]

Wow, this thread's better than I had imagined. We're headed to Wood Ranch for steak...right Now!!!

[cpaharley2008]

We also ran into a fellow Escape 19 owner on the way home, not sure who it was, from Arizona...

[cpaharley2008]

Originally Posted by cpaharley2008

We also ran into a fellow Escape 19 owner on the way home, not sure who it was, from Arizona...

They yelled out that we were the first they had seen on the road

[Brian B-P]

Originally Posted by gbaglo

But beer, that's the bread of life. Grains, sugar, water, yeast.

Sugar!
No Well, you can use it but you shouldn't need it.
Grains, water, yeast... and a bittering agent, which is typically hops but there are lots of alternatives.

[gbaglo]

Well, you can just add another can of malt instead of sugar.
Oh No did I just say that?

[Brian B-P]

Originally Posted by gbaglo

Well, you can just add another can of malt instead of sugar.

Not for you pale ale fans, but sounds good to me!

[rbryan4]

Originally Posted by gbaglo

Day One She created pale ale, and took the rest of the week off.

That would explain why EVERYONE has an IPA nowadays - or 3 or 8. I feel like saying to all these microbreweries, "yeah, I get it guys, it's hoppy."

[gbaglo]

Yup. There was an arms race in IBUs and I will have one from time to time. Fat Tug is my favourite.

[Jim Bennett]

Originally Posted by gbaglo

Does Scotch constitute food?
I think not.
But beer, that's the bread of life. Grains, sugar, water, yeast.

Scotch basically is distilled beer. Making good stuff better.

[Iowa Dave]

Originally Posted by Loren & Cathy

Since we are on the topic of food, tomorrow I am going to make sauerkraut. I have about nine beautiful heads of cabbage in the garden ready to go. I only make a couple of gallons where my grandparents would have 3, 50 gallon stone jars of kraut fermenting in their root cellar. And I still use grandma's kraut cutter which is over 100 years old and in perfect condition. Loren

Loren
We used to make kraut in Red Wing Crocks every summer. We had a kraut cutter that was co owned by my dad and a friend. A few years after my dad passed we gave the cutter to the friend. It was old but not really an heirloom as my dad got it from someone else . As I remember it was not in perfect condition and I've seen better ones at auctions in recent years. We would hold the kraut down with a wooden disc, weighted with a 10 lb Rock brought into Iowa by the Wisconsin. I still have the crocks and the rock, we made pickles too.
Dave

[dfandrews]

Originally Posted by Iowa Dave

........, we made pickles too.
Dave

Oh, now you brought back a memory. My grandma would make the best pickles; multiple kinds. At Thanksgiving dinner, my cousin and I would try to park grandma's veggie tray between us. The pickles never made it through dinner. When my grandfather retired, they moved from the finger lakes region of NY to So.Calif. My grandma was overjoyed that she could have a garden with 3-4 crops of stuff per year. They would can all sorts of things, make pickles and other veggies that my cousin & I wouldn't otherwise want to eat.
And the spiced peaches; yum!

[dfandrews]

Originally Posted by cpaharley2008

We also ran into a fellow Escape 19 owner on the way home, not sure who it was, from Arizona...

Jim,
With your well-documented rates of travel with that hemi, how was it they were able to pass you?

[thoer]

Originally Posted by gbaglo

Does Scotch constitute food?
I think not.
But beer, that's the bread of life. Grains, sugar, water, yeast.

The owner of Heliman's brewery in La Crosse used to call beer the perfect food

[thoer]

Originally Posted by rbryan4

That would explain why EVERYONE has an IPA nowadays - or 3 or 8. I feel like saying to all these microbreweries, "yeah, I get it guys, it's hoppy."

As a home brewer don't get me started on my feelings about IPA...

[Loren & Cathy]

[QUOTE=Iowa Dave;207062]Loren
We used to make kraut in Red Wing Crocks every summer.

Dave, it is a Red Wing crock that I use. I also am always on the lookout for some good German food. Cathy and I are going to be in the Texas Hill Country later this fall, and Fredericksburg will a stopping point as Robert pointed out.

Also, as much as we go to Iowa we never seem to make it to the Amana Colonies where a lot of restaurants serve great food, family style. You are so close that you could almost smell the cooking if the wind is right. Loren

[cpaharley2008]

Originally Posted by dfandrews

Jim,
With your well-documented rates of travel with that hemi, how was it they were able to pass you?

I passed them and then let them pass me to get the tag info, after that it was "hasta la vista" to get home. We left Maine at 7 am and arrived home at 4 pm, 505 miles and avg 14.5 mpg.

[Vermilye]

Originally Posted by gbaglo

What's all that white stuff? It's not cinnamon.
Soley's Deli in Vancouver has the best, voted best cinnamon bun in the area. It takes me an hour or more to drive over and back to get them.

I hate to disagree with someone that tows the same combination I had for 5 years, BUT the best cinnamon bun is at the Polebridge Mercantile bakery outside the west side of Glacier National Park (US version). They also make an excellent sticky roll!