Ne wsle tte r I s s u e # 3
Exploring the instant pot lentil carrot soup
Infographic:
Make the best eggs ever!
Celebrate Australia Day With Miss Molly Makes
ChefdeParty’s
5 favourite things
cocktail corner & vegan village cookerynation.com Beer Minute- - twitch.tv/cookery_nation Just For Fun- - cookerynation@gmail.com Streamer Directory
WHAT’S INSIDE? acon Maple Wa ln
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RECIPE
Subscriber Signature Cookie
ARTICLE
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@Afr0’s Bacon Maple Walnut Cookies.
AUSTRAILIA DAY
Explore the Instant Pot So much hype around this little guy.
Grandad’s Cough Medicine
Cheese & Vegemite Sausage Rolls.
A must try during the cold and flu season.
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5 FAVOURITE THINGS
VEGAN VILLAGE
ChefdeParty reveals his favourite things.
Tips and resources for living your best vegan life.
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5
COCKTAIL CORNER
Celebrate with Miss Molly Makes
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RECIPE
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Lentil, Carrot Soup Warm, flavourful and so easy to throw together.
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INFOGRAPHIC
Steamed Eggs Perfectly done every time.
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JUST FOR FUN Jokes, puzzles and more.
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STREAMER PROFILE
BEER MINUTE
STREAMER DIRECTORY
@CookwithKait is featured this month.
Mr. Cookery discusses beers he has tried this month.
An ever growing list of cooking streamers on Twitch.
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Unless otherwise stated, this newsletter and its contents are © Cookery Nation and Lisa Solonynko. 2
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Stream Chat
Rooms
Welcome to the chat room I can’t even believe that it is now 2019. Where did the year go? Is it just me or does it feel like every year goes by quicker and quicker? I am excited about what the coming year may bring and the amazing food that will be eaten. New Year’s resolutions are not somthing I do. Instead, I set some goals that I can work towards throughout the year. Some of my cooking goals include: • Continue exploring the Instant Pot • Dive deeper into Indian cooking • Discover and experiment with more international staple dishes like congee I am also looking forward to how this newsletter will grow and develop over the upcoming year. This is very exciting for me. I hope that it will help bring the cooking community together. Food is in itself a community builder and I hope that this will be a source of information and inspiration for cooking streamers and viewers. With this in mind, I want to send out a very warm welcome to @MissMollyMakes. She has joined us from Australia to contribute recipes. She is one of my favourite cooking streamers on Twitch and I am beyond excited that she is here. I want to give a big shout out to the citizens of Australia and wish you all a very happy Australia Day!!! Thank you to all those who are supporting my efforts with the newsletter and spreading the word about the it. It means more to me than you know. I hope that 2019 brings everyone good health and happiness. Thank you again Lisa
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Co
@A f
acon Maple Wa ln ut
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B 0’s
okie s
24 Cookies
Easy
60 min
Cookie Base • 130 g Bacon
Cookie Topping
• 300 g (2 Cups) Four
• 125 g (1 Cup) Icing Sugar
• 1 Teaspoon Baking Soda
• 2 Tablespoons Maple Syrup
• 1 Teaspoon Baking Powder
• 2 Tablespoons Cream
• 1/2 Teaspoon Kosher Salt
• 1/4 Teaspoon Salt
• 113 g (1/2 Cup) Melted Butter
• 63 g (1/2 Cup) Walnuts (Chopped)
• 150 g (3/4 Cup) Brown Sugar • 75 g (1/2 Cup) White Sugar • 1 Large Egg • 1 Teaspoon Maple Extract
• 125 g (1 Cup) Walnuts (Toasted and Chopped)
before baking
1. Preheat the oven to 350°F (176°C) 2. Toast walnuts in a dry pan over medium heat. Watch closely as they will burn easily. Allow to cool and then chop into small pieces 3. Combine flour, baking soda, baking powder and salt. Set aside 4. Place uncooked bacon in cold pan and heat over medium heat. Cook until browned but not too crispy 5. Remove from heat and let cool till warm but not hot. Chop the bacon into small pieces
11. Once chilled, cut into 1/2 inch slices and place on greased or lined baking sheet 12. Bake for 10-12 minutes or until edges are slightly browned 13. Let cool on pan for 5 minutes before removing to cooling rack 14. While cookies are cooling make glaze 15. Combine icing sugar, maple syrup, cream and salt
6. Place bacon, bacon fat, and melted butter in mixer bowl
16. Stir with a spoon until the icing sugar absorbs the liquid
7. Add brown and white sugar and mix well
17. Add more cream 1/2 tsp at a time if the glaze is too dry
8. Add Egg and Maple Extract and mix well
18. Once cookies are cool, dip tops of cookies into the glaze and then sprinkle on some walnuts
9. Add dry ingredients and toasted, chopped walnuts 10. Roll the dough into logs and chill for at least one hour
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19. Allow the cookie glaze to dry before putting in cookie tin
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Exlploring the Instant Pot Is it worth all of the hype?
The Instant Pot has been around since 2010 and I have just gotten around to checking it out. I wasn’t against it in any way, I just assumed that it really would not add any value to my cooking. I already had, and was quite proficient with, a stove-top pressure cooker. I will admit that I was a little sceptical about how well one machine can succeed at tackling so many jobs. Well, I finally broke down and picked one up. Mainly because it was part of a huge sale. I have to say that I am quite intrigued so far. So much so that I have decided to fully explore the Instant Pot on both the blog and on Twitch. I hope you will join me on this culinary journey. We will try out different recipes and see if it lives up to all the hype. This initial article is quite long, but will cover most information needed to understand and get started with the Instant Pot. Even with my limited experience so far, I have discovered a few things: • • •
The vast majority of what the Instant Pot does is pressure cook It looks way more complicated that it is in practice Unlike my stovetop cooker, electric cookers require much less babysitting
_____________________________ So it is first and foremost a pressure cooker. It also has the ability to control or react to temperature, while cooking without pressure. That would allow it to cook using different cooking techniques like slow cooking and sauteing. Ok, so this is promising. Perhaps I could use this instead of my bigger stove top pressure cooker and my slow cooker. We will see.
Electric (Instant Pot) vs Stovetop Pressure Cooker Before going any further, let’s get this out of the way. The fundamental difference between them is the pressure level that is achieved and the amount of automation within the cooker. Electric: •
LOW: 5.8-7.2 psi HIGH: 10.2-11.6 psi
•
These take about 20% longer to cook than stovetop cookers on the same high or low setting
•
This cooker does incorporate automation while under pressure. It will adjust its temperature to maintain pressure and will automatically come down from pressure.
Note: I have the Instant Pot Viva 9 in 1, so my buttons may vary from other versions.
Stovetop:
WHAT IS THE INSTANT POT? According to Wikipedia: “The Instant Pot is a brand of kitchen appliances. The brand’s original and primary products are electronically controlled, combined pressure cookers and slow cookers. The original cookers are marketed as 7-in-1 appliances designed to consolidate the cooking and preparing of food to one device”. 5
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LOW: 8 psi HIGH: 15 psi
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These cookers do not normally have any automatic features. Once the cooker comes to pressure it requires the user to adjust the stove temperature to maintain pressure. To come down from pressure, it requires the user to manually remove it from the heat.
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WOW, SO MANY BUTTONS
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With the previous understanding that this is primarily a pressure cooker, I looked at the front panel of the Instant Pot. Wow, that panel looks complicated. Why oh why are there so many buttons? My stove top cooker has two switches. That’s it.
[-] and [+] : Adjust the cook time up [+] or down [-].
My inclination is to try to figure out what is happening behind each one of those buttons. Why would I push them. When I do push them? What do they do? So, yeah I started researching…. starting with the manual. As it turns out, the majority of the buttons are actually just presets for timings. For example, if you push “Soup/ Broth”, the display will light up showing 20 minutes. The only thing the button does is give you a suggested time to cook your soup at high pressure. It DOES NOT determine whether the food is fully cooked. This is extremely important when it comes to meat. A thermometer must always be used to confirm.
Other buttons you will probably use a lot: Less / Normal / More: On my machine, there isn’t an actual button to adjust this setting. Pressing the same cooking function button (ie. Saute) repeatedly will allow you to cycle through these settings. Slow Cook: If you want to make sure you are cooking low and slow and NOT at pressure, this is the button to choose. •
Press the Slow Cook button repeatly or use the LESS, NORMAL, and MORE buttons to adjust the temperature. Then I use the [+] and [-] buttons to change the cook time.
•
When using this setting, any pot lid that fits will work just fine. The provided Instant Pot lid also works, just make sure you adjust the steam release valve to VENTING.
This time can easily be changed with the [+] and [-] button. Really? That is all it is? Yup. This goes for the Meat/Stew, Bean/Chili, Cake, Egg, and Porridge buttons as well. They are all set to HIGH Pressure, and suggest a certain number of minutes. So, if you want to harness your inner rebel, while cooking your beef stew …. Put all your ingredients in the inner pot, press the BEANS, CAKE, or EGGS preset. Adjust the time, and let that baby begin cooking. The results will be exactly the same. Some buttons do have other things happening behind the electric curtain, and we will look at them throughout our journey. I created a graphic to outline most of the buttons.
THE MOST IMPORTANT BUTTONS When pressure cooking, the most important buttons include: Pressure Cook/Manual: This is the button you push to declare that you want to pressure cook some food. Most recipes will use this button instead of the other presets to avoid confusion. The default setting is HIGH. If your cooker allows, you can then change the setting to HIGH or LOW.
For my cooker, I would press PRESSURE LEVEL to choose. Then I use the [+] and [-] buttons to change the cook time. In about 10 seconds the cooker will begin the process of coming up to pressure.
Saute: This button basically allows for using the Instant Pot as a stove element. It can simmer (LESS), saute veggies (NORMAL), or browning meat (MORE). In the beginning, these are the most important settings and buttons. Do not try to learn everything in one sitting. It can become very overwhelming. As you can see, there are other buttons of interest. But, I am not going to get into them now. We will leave that for another day. (I can’t wait to show you how I make yogurt).
MY PREDICTION As this journey begins I have already come to a number of assumptions: •
Since I am already a huge fan of pressure cooking, I will get a lot of use out of the Instant Pot
•
The longer time needed to come up to pressure and cook, compared to my stovetop cooker will take some getting used to I will soon have a clear idea of whether the Instant Pot deserves to take up space in my kitchen
•
I hope you will join me on this journey and let us all know your experiences with the Instant Pot. 6
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LENTIL & CARROT SOUP (INSTANT POT) This is such a delicious and simple meal to make in the Instant Pot.
• 15 ml (1 Tablespoon) Oil • 120 g (3/4 Cup) Diced Onions • 15 ml (1 Tablespoon) Grated Fresh Ginger or 5 ml (1 Teaspoon) Dried Ginger • 1/4 Teaspoon Ground Cumin • 1/2 Teaspoon Garam Masala • 15 ml (1 Tablespoon) Curry Powder • 3 - 4 Medium, 260 g (2 Cups) Diced Carrots • 1 Litre (4 Cups) Vegetable or Chicken Broth (Low Sodium) • 140 grams (3/4 Cup) Rinsed and Drained Red Lentils • 5 ml (1 Teaspoon) Kosher Salt • 1/4 Teaspoon Ground Black Pepper • 30 ml (2 Tablespoons) Lemon Juice
This can be customized so easily:
• Add more or less spice • Switch up the spices completely and others like • •
thyme, oregano and basil instead Feel free to add other ingredients like tomato I love adding a dollup of yogurt or sour cream when serving
♦♦ Whenever you saute anything at the beginning of
♦♦ FRIDGE: This soup will store well in the fridge for 3-4 days. FREEZER: This soup freezes extremely well. I like to either separate it into single serving portions or a family size portiion for a meal. It will keep for up to a year in the freezer.
♦♦ ♦♦
a recipe, it is important to make sure that there are no bits stuck to the bottom before pressure cooking. Use a large spoon or whisk to scrape the bottom well. This recipe can be doubled so you can freeze for lunches or another main meal. If doubling the recipe, there is no need to add extra time. If you are making a larger batch, make sure that you DO NOT fill past the Max mark for your Instant Pot model. This recipe can be made with any electric pressure cooker. A stovetop pressure cooker can also be used but the timing needs to be reduced by 2 minutes.
ingredients
LENTILS
Gather all of your equipment and ingre dients.
Rince and drain the lentils.
Onion & spices
Carrots & Lentils
Stock
Heat the pot using the Saute (Medium) setting. Add oil and then onions. Let onions cook for 5 minutes or until soft.. Add Cumin, Garam Masala, Curry and salt. Stir and cook for about 30 seconds.
Add carrots, lentils, ginger, and pepper.
Add stock and give it a stir.
natural release
Blend
serve
Allow the Instant Pot to rest for 10 minutes before carefully releasing the pressure.
Add the lemon juice and blend using an immersion blender or other blender.
Serve. Option: Serve with a dollop of yogurt or sour cream.
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Put lid on Instant Pot and turn the vent valve to “Sealing”. Select Pressure Cook or Manual and High and adjust the timing to 10 minutes
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Australia Day is the official national day of Australia. Celebrated on 26 January, it marks the anniversary of the 1788 arrival of the First Fleet of British ships in New South Wales (Sydney). For my family, it is a celebration of the amazing country we live in, inclusive of everyone. We usually have a BBQ, a few drinks and wear the Aussie Flag. - Miss Molly
CHEESE & VEGEMITE SAUSAGE ROLLS
@ MissMollyMakes
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600 g Beef Ground or Sausages
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2 Cups Grated Cheese
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1 Cup Fresh Breadcrumbs
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1 Onion, Peeled
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2 Cloves Garlic, Peeled
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1 Egg
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1 -1 1/2 Tablespoons Vegemite (Marmite or Promite too)
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1 1/2 Tablespoons White Sugar
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Egg Wash (1 Egg Yolk mixed with 1 Tablespoon Water)
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3 Sheets Puff Pastry
1. Preheat oven to 200 °C / 400 °F. Remove sausage meat from casing and place in a bowl. Process the other ingredients in a food processor (cheese, breadcrumbs, onion, garlic, egg and one tablespoon of the Vegemite), and add to the sausage meat and mix together well. Once it is mixed together, I like to cook a little bit of the mixture in a frypan just to check for seasoning - seasoning in sausage meat varies so check that the Vegemite isn’t too salty and add more if needed. Chill this mixture for ten minutes. 2. Take the puff pastry squares and cut them lengthways to make two rectangles. Divide the mixture into six and roll them into a sausage between wet hands and place in the centre of each rectangle making sure not to overfill. With a pastry brush, brush a little egg wash onto the pastry and seal the sides overlapping them slightly and leaving the seam at the bottom. Repeat with the remainder of the filling and refrigerate for another 10 minutes. 3. Once ready, cut little patterns into the top (or you can add sesame or poppy seeds if you like). Brush with the egg wash. Bake for 20 -25 minutes until golden. 4. Serve hot with some tomato sauce
Note: When measuring, please note that in Australia 1 Cup = 250 ml and 1 Tablespoon = 20 ml 10
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© ChewNBrew
A wonderful winter cocktail that can help sooth sore throats.
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2 x Peppermint Tea Bags
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4 Ounces Bourbon
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1 Ounce Fresh Lemon Juice
•
1 Large Tablespoon Honey
1. In a large glass measuring cup, brew peppermint tea per directions on box but use two teabags instead of one. 2. Add bourbon, fresh lemon juice and honey to the brewed tea and stir until mixed. 3. Pour evenly into two mugs and enjoy!
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Attention Twitch Streamers & Viewers!! 2019 is going to rock! Stay tuned for a fantastic event taking place in the upcoming months. I can’t wait to share it with all of you!!!!
PRODUCTS
WHAT’S NEW? McDonalds Debuts a Vegan Burger in the U.S.
Have you tried the JUST Egg yet?! There is a lot of talk about this product and many have asked, “What is it made of?”
Vegan & McDonalds in the same sentence?!
Well, for starters JUST Egg is made from mung beans and was created to ‘scramble and taste just like eggs’, but with a lower environmental footprint. As of December 2018 it has launched at Disneyworld in Orlando, FL and can be served up with Vegan Beyond Sausage as well! So if your in that area, be sure to ask about it!!
As a vegan there aren’t many fast food chains that accommodate us, however this may be changing! The McAloo Tikki which is India’s top rated vegan burger from McDonald’s features a veggie patty made from potatoes, peas, and “seasoning reminiscent of samosas.” It’s topped off with red onions, tomato slices, and—get this—an eggless tomato mayo. Sounds delicious right? Currently, this is ONLY sold in Chicago at the HQ restaurant location that has a rotational menu from across the globe. There is no official launch date yet, but us vegans can dream right? Help us get this on the menu! https://www.mcdonalds.com.ph/ customer_care
So one of the hardest things about not eating dairy is … Cheese Dip!! Despite there being vegan options at restaurants, cheese dip is a rarity.
RECOMMENDED READING!!
But Trader Joe’s has added another new vegan option to its shelves: a cashew-based “fiesta” queso dip. This dip uses its Cashew base for a nice creamy cheese-like texture! It also contains carrots, onions, potatoes, green chile peppers, and spices. So, the next time you and some friends are off to a Mexican restaurant for dinner -- stuff this into a bag and bring it along! Then you’ll definitely start up conversation, ha!
RECIPE: Pancakes any time of day!
If you’re curious about a vegan lifestyle and need a little extra help I would recommend these 3 cookbooks. However, I’m also all about being thrifty and there are so many options on youtube and the internet (TheVietVegan, LazyVegan, TheRawBoy) for easy budget-friendly lovely vegan recipes!!!
Everyone loves pancakes whether its on Christmas morning or for dinner mid-week! Usually, breakfast for dinner is something everyone can come together on! Here are two different pancake recipes to try and both are super simple! https://www.livekindly.co/festive-vegan-fruitcake-pancakes-with-dried-fruits-and-nuts/ https://thevietvegan.com/fluffy-vegan-blueberry-pancakes/
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Figs
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Almondds
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Pears
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Pistashios
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Walnuts
Although the taste and smell component cannot be shared, it still brings people together to share something special. In the future, I would like to create both an eBook and cookbook with my favourite recipes. The distant future will hopefully yield a food truck to travel and meet up with fellow Twitch foodies!
What is your channel name, and how did you choose it? @CookwithKait. I chose this name because in the early stages I imagined my viewers cooking along with me during stream. When and why did you start streaming? I created @CookwithKait in January 2018 when I decided to take a break from the restaurant industry due to anxiety and a terrible work/life balance. I hoped that Twitch would be a safe place where I could share my creativity with people from around the world. I wanted to share recipes and ingredient lists with viewers and have them cook along with me on stream. How would you describe your channel? My channel is now focused on breakfast, lunch, and dinner preparations. I often start the stream by going over some history of the dish or ingredients and any special things to note while cooking the dish. Then I go through all procedures of making the dish including explaining why we are doing things in certain ways. My approach to cooking is relaxed yet focused and I love to play around with different cuisines and ingredients. What is the focus of your streams? The focus of my stream is to teach viewers how to properly cook restaurant quality dishes without breaking the bank. I’ve noticed how rare it is that people cook at home nowadays. I’m trying to get my viewers back into the kitchen and away from the fast food apocalypse that’s happening all over the world. Good food takes time, and makes you feel good. What are your future goals for your cooking or stream? I would like to continue building the entire Twitch food & drink community as a whole. All streamers are different but together we make up something entirely new to this world - inviting strangers into our homes to share a meal or spend time together.
© CookwithKait
What has been one of your favourite streaming moments?
One of my favorite cooking moments so far has to be the first time making tamales on stream. I had quite a few regular viewers with Mexican backgrounds who all made sure they were there to give me pointers and help out to ensure I prepared the dish properly. Usually I’m the one teaching the viewers how to make something and that day was the opposite. As I continue to grow as a Chef, I find learning new things happens less and less. That was a humbling moment for me. What was one of your biggest mistakes made on stream? There was this one time a troll was being annoying and instead of banning him I accidentally hosted his channel instead. Everyone in my chat was freaking out and thought he hacked my computer. I didn’t have the courage to tell them it was me who did it. It worked out for the best though because it ended up scaring the troll away and we carried on with the stream. LOL What advice would you give someone thinking about starting a cooking channel? The most important question to know the answer to is your WHY? Why are you starting this cooking channel? What do you hope to accomplish? There has to be heart and passion in cooking. People need to see and © CookwithKait feel it as they watch you handle ingredients and techniques. The other important aspect to any stream is quality. Ensure you have some extra money to be able to make upgrades as time goes on.
CONNECT WITH @CookwithKait Twitch: https://twitch.tv/cookwithkait Facebook: Cook with Kait Twitter/Instagram: @cookwithkait
Discord: https://discord.gg/yDhJk7w
BUDWEISER PROHIBITION BEER
Based on a viewer’s suggestion I tried a non-alcoholic beer. Since this was terra incognita to me, I went to the local grocery store to peruse their offerings. I decided to start with a recent foray into this niche - Budweiser Prohibition Beer. I actually drank this for the first time on stream! What did I think? It has no bouquet, no aroma, no evocations of any sort. A slightly sweet corn syrup smell, but that’s about it. It poured pilsener yellow - clear and bright, with a high head that rapidly dissipated. The taste could only be described as “fizzy”. I actually expected far worse, like mowed grass, or hay, but instead it was entirely innocuous. No flavour good or bad. I am not a fan of Bud in the first place. I find it bland and uninspiring. I will take it if offered, but I cannot imagine ever going out of my way for it. Prohibition Beer, unsurprisingly, is perhaps even less appealing to me than real Bud. I could not see actually wanting one, even in the event I was abstaining from alcohol. Within an hour of consuming it, I still felt it sitting in my stomach, like a puddle of water after a rain. I have a second can in the fridge, but I think it unlikely I will ever drink it. It will have to go, however, If only to make room for one of my beloved craft beers! https://budweiser.ca/ en/prohibitionbrew
NORTH COUNTRY Boshkung Brewing Company, of Carnarvon, has won several awards for their thoughtful and well-crafted products, no doubt inspired by the splendour of their surroundings, and today I am pleased to present their “North Country” kellerbier. This is a fine homage to the classic German “cellar beer” style. Golden in colour, unpasturized and unfiltered, it brings a wonderful bouquet with citrus, herbs and perhaps a touch of spice. I found it exceptionally well balanced and thoroughly enjoyable from the very first whiff to the final drain of my glass. I paired it with Cookery Nation’s renouned roasted pork tenderloin and balsamic glaze, and it was as fine an accompiment as one could imagine. This beer won the Gold Medal at the 2015 Canadian Brewing Awards (CBA) “Kellerbier/Zwickelbier” category, and it is not hard to see why. This is a beer I would happily offer to any guest, as it has a broad appeal at any time of the year. In fact, I think I shall put it on my 2019 “to do list” to start up the ol’ TR6, and do a drive out to their brewery, in their spectacular environs, and to sample more of their award-winning offerings! http://boshkungbrewing.com/beer_type/all-beers/
MAYDAY BELGIAN PALE ALE As I stared out the window, gloomily watching the rain destroy our delicate early season ski trails, I wanted to have a beer that would cheer me up. Something light and refreshing, a beer that I could enjoy with a wonderful pork roast. Mayday Belgian Pale Ale, from Napanee Beer Company, filled the bill. It poured deep golden in colour with just a touch of cloud, and presented a light floral bouquet. This is a wheat beer with citrus peel, so it has a delicate palate. One could easily reach for a second, although as a strong beer (5.7% ABV), one might be advised to pace oneself. It’s pleasantness surprised me, too. I read a number of online ratings and was expecting something less than what I experienced. Belgian pales often have an almost peppery spiciness that can put off some palates, but I did not encounter any unpleasant aroma or taste, nor did its body change towards the last drain. Its subtlety is not to be mistaken for blandness. I think I would particularly enjoy this beer on a summer patio, and I am going to test that notion the first opportunity this summer. https://napaneebeer.ca/collections/all-year-beers/products/maydaybelgian-pale-ale
GOUGOUNES ROUSSES
Christmas dinner was an excellent duck, accompanied with green beans and a quinoa with cranberry and walnut stuffing. Cookery Nation’s delicious cranberry orange sauce completed the meal. For this feast I thought I would try a local strong red - Gougounes Rousses, from Tuque de Broue Brasserie in Embrun Ontario. I like reds, so I had high expectations for this one. It poured with a rich, coppery colour, nice head, and a clear glass. Plus as a strong beer it came in at 5.8%. Unfortunately, I must admit that I did not find this one that appealing. Perhaps it was the notes of raspberry; perhaps it was because it was a strong beer. However, I found it was not a suitable accompaniment to my duck. Normally, reds carry a more subtle caramel note to them, but if this was present, it was overcome by a malty brashness that reminded me of some of the old-time beers, like Old Vienna or Molson Export Ale - neither of which were ever particularly fond choices. It also put me in mind of some Belgian trappist-style strong beers; ones that I also found I could not consume more than a small serving. To be fair, other tasters have commented favourably on it, so it is very much a personal preference. Ultimately, that is the beauty of the microbrewery movement – diversity – but that also comes with acknowledgement that not every brew is going to appeal to every palate. One consumer’s preferences may only slightly overlap with another’s, but both are able to indulge their tastes. I may come to give this another try in a while, but for now I shall conserve my beer fridge space for other preferences. https://www.tuquedebroue.ca/en/gougounes-rousses/
This is a growing list of cooking streamers on Twitch. We have decided to place them into categories so that it is easier to see each streamer’s main focus. You may see some listed in more than one category because it is difficult to pick just one. If you are a streamer that is not listed, please contact Cookery Nation in the Discord Server.
HappyChefTV ChefJohnReed TheHungerService Jax_Macky cookingfornoobs Lulaboo LadyHana
https://twitch.tv/happycheftv https://twitch.tv/chefjohnreed https://twitch.tv/thehungerservice https://twitch.tv/Jax_Macky https://www.twitch.tv/cookingfornoobs https://www.twitch.tv/lulaboo https://www.twitch.tv/ladyhana
Imperialgrrl ChefdeParty DomesticDan MinnyMausGG CannibalQueen Spinachee jackiemfood
https://www.twitch.tv/imperialgrrl https://www.twitch.tv/chefdeparty https://www.twitch.tv/domesticdan https://www.twitch.tv/minnymausgg https://www.twitch.tv/cannibalqueen https://www.twitch.tv/spinachee https://www.twitch.tv/jackiemfood
MikeSci
http://twitch.tv/mikesci
that_nuyorican_lady
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