RECIPES & ARTICLES FROM YOUR FAVOURITE LIVE STREAMERS Ne wsle tte r I s s u e # 4
food science
Learn the Science Behind Caramelization
pEANUT bUTTER CHOCOLATE COOKIES
Should you make your own spice blends?
miss molly makes: Spicy Chorizo Shakshuka
Streamer profile: ChefJohnReed
cocktail corner & vegan village twitch.tv/cookery_nation - cookerynation@gmail.com Beer Minute - Streamer Directory
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WHAT’S INSIDE? okies
RECIPE
Subscriber Signature Cookie @Cyko’s Peanut Butter Chocolate Cookies.
INFOGRAPHIC
ARTICLE
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Should You Make Your Own Spice Blends?
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You may be surprised by the answer.
6 Must Have Spice Blends
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Fresh, flavourful and customizable.
Spicy Chorizo Shakshuka
FOOD SCIENCE
The science behind what is actually happening.
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VEGAN VILLAGE
Caramelization
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Tips and resources for living your best vegan life.
Save money, customize flavour!
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COCKTAIL CORNER
MISS MOLLY MAKES
RECIPE
Create Your Own Spice Blends
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Valentine’s Shandy
A simple and refreshing cocktail.
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BEER MINUTE Mr. Cookery discusses beers he has tried this month.
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5 FAVOURITE THINGS
STREAMER PROFILE
STREAMER DIRECTORY
CookwithKait reveals her favourite things.
@ChefJohnReed is featured 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 have to start off by saying that time is slipping through my fingers yet again. Every year it seems to go quicker and quicker. Christmas is already a month in the past and Valentine’s is right around the corner. Wait, what??? For those of you who are in the grips of a terribly cold and snowy winter, I feel your pain. We have broken a 20 year old record for snow fall in the month of January. We received over 42inches! Aside from the snow, the temperatures have been crazy. All I can say is spring will come ... eventually. On a brighter note, I am thrilled to let you know that the newsletter is doing really well. We have both Twitch viewers and streamers reading it cover to cover. On top of that, we are gaining unique and fabulous cooking streamers as contributors. This month we welcome Ed Ryan - aka @FoodExperiment into the pages. For those who don’t know, Ed is a bona fide food scientist who streams regularly on Twitch. He conducts experiments and then explains the science behind what we see happening. It is very cool. I highly recommend you hit that follow button. This month we are also happy to see @ChefJohnReed tell us a bit more about himself and what his goals are for the future. I for one will be very proud to say I knew John before he became famous. I hope that everyone is thoroughly enjoying what we are doing with the newsletter. Please be sure to reach out to contributing streamers and let them know that you are loving their content. If you have any questions, feel free to ask. We have an awesome community and we work very hard to bring it together in a very positive way. See you later on stream and in the next newsletter!
Lisa
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@C y
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24 Cookies
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60 min
GANACHE FILLING
COOKIE BASE This base has a basic ratio 1 part peanut butter : 1 part sugar : 1 part egg
This filling is an easy ratio for a thick spreadable ganache 2 parts chocolate : 1 part cream • 1 Cup (175 g) Semi-Sweet Dark Chocolate
• 2 Cups Smooth Peanut Butter
• 1/2 Cup (125 ml) Heavy Cream
• 1 Cup White Sugar
• 1 Tablespoon Butter
• 1 Cup Brown Sugar • 2 Large Eggs
• 1 Tablespoon Brewed Coffee (optional)
1. Preheat the oven to 350 °F (176 °C)
10. Make the Ganache: Place all of the ganache ingredients into the bowl of a double boiler (a bowl placed on top of a pot of simmering water). Be sure that the bowl is not actually touching the water in the pot or you will scorch the chocolate.
• Pinch Salt
2. Cream Peanut Butter and Sugars well with a stand mixer or hand mixer. 3. Add Eggs and mix well. The mixture will look crumbly but will stay together when squeezed in your hand. 4. Use a cookie scoop or tablespoon to scoop out dough. Squeeze and roll dough into balls. 5. Place balls on ungreased cookie sheet. 6. Use the bottom of a glass or measuring cup to press dough balls flat (dip the glass or cup into sugar before pressing so that the dough does not stick to the glass).
11. Heat over medium heat and stir periodically until most of the chocolate is melted. When there is still a few chunks of chocolate unmelted, remove the bowl from the pot of simmering water. Stir until all chocolate is melted.
7. Use a fork to make hash marks on top of each cookie (optional).
12. Once cookies are completely cooled, place a dollop of ganache onto bottom of one cookie. Then place another cookie on top of the ganache and gently press down to spread out the ganache in between the two cookies.
8. Bake for 10-12 minutes or until edges are beginning to turn brown.
13. Store cookies in a container in the fridge, or freeze cookies in air tight, labelled freezer bag or container.
9. Allow cookies to cool on the baking sheet for at least 10 minutes before removing from the pan. 4
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should you make your own spice blends? You may be surprised at the answer
When walking through the grocery store, spice blends are taking up more and more shelf space. Why is that? According to the marketers, pre-made spice blends will save you time and money.
sadly no. Many companies add preservatives/additives to either increase shelf life or improve the taste. Unfortunately, this can cause big problems for those that must avoid them. Common added ingredients include:
I agree with them on one count: spice blends save you so much time. Especially when you cook with a specific blend of spices a lot.
• • • • • •
When they say it saves you money, I must sort of disagree. Buying THEIR spice blends will not save you money. Making your own spice blends will save you a lot of money.
Cost
MSG (monosodium glutamate) Modified Food Starches Hidden Gluten Silicone Dioxide Spices (which spices?) Natural Flavouring (which flavouring?)
Its All About Taste
Buying a pre-made spice blend usually costs a lot more than the individual spices it contains. There are a few reasons for this: • Marketing costs • Packaging costs • Distribution costs
Most spice blends found in stores are developed to please the majority of palates. But many people find that they must add additional spices to make it just right. What’s the point of a pre-made blend if more spices need to be added? I might as well make it myself.
When buying the individual spices, you will soon see that it is much cheaper than buying the blend.
Time
A small bottle of Apple Pie Spice can be as much as $5. Our Apple Pie Spice Blend is a fraction of the cost, even with the addition of cardamom and ginger. Ours is not only more economical, it tastes much better.
Now back to the marketers claim that I wholeheartedly agree with: using a spice blend saves time. You bet it does!
Allergens and Health Conditions Those of us with health conditions or allergies may easily assume that spice blends only contain spices. Hmmm, 5
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Consider our Moroccan Chicken recipe. It is just two ingredients. Yup … chicken and Moroccan Spice Blend. That’s it. If we were to have to gather every spice and the chicken, it would be more than 10 ingredients. That’s a lot of measuring.
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Since the Moroccan Spice Blend can be used with so many other foods (rice, vegetables, etc.), I opted to make it a spice blend that I keep on hand.
Create and Use Your Own Spice Blends
When you think about it, most recipes are just a few ingredients and additional spices. The spices make the flavour. I have saved so much time by just having my favourite blends on hand so I can avoid all that measuring.
Let’s say that you have a favourite recipe that requires a number of spices. The recipe is delicious but it would save so much time if the spices did not have to be measured individually each time.
What Tools Are Needed
This is a great time to make a spice blend for that recipe. The next time you want to make this much loved recipe, measuring out the spices is now much easier and quicker.
Most of the tools you need to make spice blends are already in your cupboard.
The process is quite simple:
• Small jars (even from other foods like baby food, jams, etc) • Sharpie marker and paper • Wide box tape (write the label and tape over the entire label) • You can also use printable labels to make everything nice and tidey • Spices. Dig through your cupboard of spices and throw out what is old and stale and see what you already have on hand to make your blends. This is a great time to go out and get some beautiful fresh spices My favourite spice jar are the small 125 ml jelly jars. All in all, spice blends are an excellent option to help control the cost, and create amazing flavour that is just the way you like it.
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• Review the recipe you want to use, focusing just on the spices • Measure out the spices used in the recipe • Mix all the spices together and then measure it or weigh it. Write this down so you can add it to the spice jar label • Make a large batch of the spice blend (make enough that it will fill your jar) • Get a clean dry spice jar and put the spice blend into the jar • Label the jar with the name of the spice mixture and the amount to use for your recipe BONUS: Many spice blends can be used for other dishes, such as roasted vegetables. I do this all the time with my Beef Stew Spice Blend. We have created a graphic to help demonstrate the process that I hope will help.
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6 MUST HAVE SPICE BLEND RECIPES
BEEF STEW SPICE BLEND
Making your own spice blends lets you customize them and control the ingredients.
• 2 Teaspoons Dried Oregano • 1 Tablespoon Dried Basil • 1 Teaspoon Dried Rosemary • 1 Tablespoon Dried Parsley • 1 Teaspoon Salt • 1/2 Teaspoon Ground Black Pepper • 2 Tablespoons Sweet Paprika • 1/4 Teaspoon Cayenne Pepper
GREEK SPICE BLEND
This can be customized so easily:
• Add more or less of a particular spice • Add heat with spices like cayenne pepper • Use these blends when cooking, in dips, and in dressings
• 1 Tablespoon Garlic Powder • 1 Tablespoon Dried Basil • 1 Tablespoon Dried Oregano • 1 Teaspoon Salt
STORE IN A COOL, DARK, DRY PLACE. Ideally it will not be exposed to temperature fluctuations or prolonged sunlight. Check your spices every few months for freshness. Replace any spices that are stale.
• 3/4 Teaspoon Ground Black Pepper • 1 1/2 Teaspoons Dried Parsley • 1 1/2 Teaspoons Dried Rosemary • 1 1/2 Teaspoons Dried Thyme • 1/2 Teaspoon Ground Nutmeg
POULTRY SPICE BLEND
• 1 Tablespoon Dried Rosemary • 1 Tablespoon Dried Oregano • 2 Teaspoons Ground Sage • 1 Tablespoon Ground Ginger • 1 Tablespoon Dried Thyme • 1 Tablespoon Dried Marjoram • 1 Teaspoon Ground Black Pepper
CURRY SPICE BLEND
• 2 1/2 Tablespoons Ground Coriander • 1 Tablespoon Ground Cumin • 1/2 Tablespoon Ground Turmeric • 1 Teaspoon Ground Ginger • 1 Teaspoon Dry Mustard • 1 Teaspoon Ground Fennel • 1/2 Teaspoon Ground Black Pepper
TACO SPICE BLEND
APPLE PIE SPICE BLEND
• 2 Tablespoons Ground Cumin • 2 Tablespoons Ground Sweet Paprika • 1 1/2 Teaspoons Onion Powder • 1 Teaspoon Dried Oregano • 1 1/2 Teaspoons Garlic Powder
• 28 grams (1/4 Cup) Ground Cinnamon • 2 Teaspoons Ground Nutmeg • 1/2 Teaspoon Ground Allspice • 1 Teaspoon Ground Ginger • 1/2 Teaspoon Ground Cardamom
• 1/4 Teaspoon Cayenne Pepper • 1/4 Teaspoon Salt • 1/4 Teaspoon Ground Black Pepper
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SPICY CHORIZO SHAKSHUKA My favourite breakfast dish but can be eaten at any time of the day. © MissMollyMakes
INGREDIENTS • 1 tablespoon olive oil • 150 gms Spanish-style chorizo sausage, sliced (about two standard size sausage links) • 1 large onion (any kind), diced • 1 large red bell pepper, diced • 4 large garlic cloves, coarsely chopped • 1 can crushed Roma tomatoes • Kosher salt and black pepper
DIRECTIONS
• 2 teaspoons smoked Spanish paprika • 1 teaspoon ground cumin • 1/2 teaspoon red chile flakes OR 1/4 teaspoon ground cayenne • 4 large eggs • 1/4 cup crumbled goat cheese or feta cheese • 1 small handful fresh parsley, finely minced
@ MissMollyMakes
1. Preheat oven to 180 °C / 375 °F. 2. Place a heavy oven-safe skillet (such as cast iron) over medium-high heat. Add the oil and chorizo and cook until chorizo is lightly crisped. 3.
Add the onions and peppers and saute for five minutes, or until tender.
4. Add the garlic and cook for 2 more minutes. 5. Add the tomatoes, smoked paprika, cumin, chile flakes, and season with salt and black pepper. Stir well, then lower the heat and let simmer 10-15 minutes, or until slightly thickened. 6. Use a spoon to make an small well in the tomato sauce and crack an egg into the hole. Repeat with the rest of the eggs, scattering them around the pan. (You can use a few extra eggs if you’d like to increase the serving portions!) 7. Transfer to the oven and let cook 7-10 minutes, or until the egg whites are fully cooked and the yolks are just set. Remove from the oven and garnish with cheese and minced parsley. 8. Serve immediately with fresh crunch bread.
Note: When measuring, please note that in Australia 1 Cup = 250 ml and 1 Tablespoon = 20 ml 10
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CookwithKait cooks LIVE on Twitch.tv Be sure to check her out at twitch.tv/CookwithKait
VALENTINE’S SHANDY A simple and refreshing cocktail with rosy colors. Enjoy this on Valentine’s Day or year-round.
INGREDIENTS •
1 can lager beer
•
1 ounce Pomegranate liquor
•
4 ounces Pomegranate juice
•
Lime juice
•
Lime wedges
DIRECTIONS 1. Combine the lime juice, pomegranate juice and pomegranate liquor and set aside. 2. Fill two glasses with ice and split the juice mixture between them. 3. Top each glass off with the beer. 4. Garnish with a lime wedge and enjoy.
© ChewNBrew
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What is your channel name, and how did you choose it? My channel name is CHEFJOHNREED. I wanted a shorter name for Jonathan Reed so I cut it down to three parts for CJR When and why did you start streaming? I have been streaming for about 2 years. I started because I have a big passion for helping and teaching people and I thought this would be a great opportunity to reach out to people. How would you describe your channel? We do a professional cooking stream, making healthier alternative foods. With a family friendly foodie community we have been building over the last 2 years.
What has been one of your favourite streaming moments? Everyday has been my favorite day, enjoying teaching and having fun cooking with my community. What was one of your biggest mistakes made on stream? We had a meal that did not turn out well but we turned it around with another dish and made something better than we expected. What advice would you give someone thinking about starting a cooking channel? Have confidence in yourself and do not worry about who or how many people are in your chat. Just let your passion shine and people will eventually come.
What is the focus of your streams? The main focus is teaching people how to cook but also with a healthier twist, teaching people why they need to do certain techniques and certain methods of cooking to help them understand in depth detail. What are your future goals for your cooking or stream? I have a few goals. I want to reach beyond Twitch, have my own cooking show on TV; as well as writing and publishing my own cookbook. My ultimate goal is to eventually have my own cooking school.
CONNECT WITH @ChefJohnReed Twitch: https://twitch.tv/ChefJohnReed
Facebook: chefjohnreed
Twitter/Instagram: @CHEFJOHNREED
Website: https://chefjohnreed.com
CARAMELIZATION Did you know there is a different way to make caramel? Something that looks and feels like table sugar, but has the taste and color of caramel. You may think that when you heat sugar, it melts and eventually turns into liquid caramel. However that’s not entirely true. When table sugar is heated, it doesn’t actually “melt”, instead it goes through a process of thermal molecular decomposition. Let’s use the power of food science to breakdown how caramel forms, literally… Sugar (also known as sucrose) is a disaccharide made up of two molecules, fructose and glucose (each known as monosaccharides), which are bound together by a strong covalent oxygen bond, called a glycosidic bond. As the heat increases to 320 °F / 160 °C, the sucrose molecule vibrates rapidly, eventually overpowering the bond to break apart the fructose and glucose. © FoodExperiment
These monosaccharides are then easily broken down further by the heat into water, acids, and molecules that give caramel it’s rich color and flavor. The entire process (in this simplistic form) is known as caramelization.
Source: https://www.scienceabc.com/pure-sciences/sugar-turn-brown-melted-caramelization-maillard-reaction.html
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Once the caramelization process starts, it happens quite fast and the water that is generated is quickly reabsorbed back into the sugar which in turn dissolves it. Creating the illusion of “melting” the sugar. Knowing this, we can hack the caramelization process to give an entirely different result.
© FoodExperiment
We can control the heat in the environment to allow the released water to evaporate quickly and not be absorbed back into the sugar. This is achieved by baking the sugar in the oven at a low temperature, but just high enough to start the caramelization process.
This is how I made my own caramelized sugar: First I lined a sheet tray with parchment paper. I then spread an even layer of white table sugar of about 1/4” (1 cm) thick. In an electric oven with convection fans on, I started baking the sugar at 212 °F / 100 °C. I gradually increased the temperature to find my caramelization sweet spot at 284 °F / 140 °C and browned the sugar to my desired color (about 6 hours). Every oven is different, so my settings may work different for your oven. It’s best to start low and gradually increase the temperature of the oven every 5 degrees per hour.
© FoodExperiment
You are looking for slight browning to occur in the sucrose crystal, but it’s still dry to the touch (use a spoon to test). There should be no “melting” of the sugar where it clumps together or dissolves. If there is, then you’ll need to start over. This experiment is a waiting game where observation and patience are your friend. Below you can see the color change over time from pure white to a rusty brown. Once I achieved my desired color, I removed the sheet tray from the oven and allowed the sugar to cool. I took samples out to save for my other cooking experiments in a airtight container.
© FoodExperiment
My reason for the experiment was to not only make a caramelized sugar, but to understand it’s functionality when used in everyday cooking. Come by my stream to watch me experiment with this new ingredient making cookies, caramel, rock candy, and other interesting creations.
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?
Oh Honey!
NYC Meatless Mondays
Sweet Potato Vegan Honey?! Yes! If you love honey you will love this Bee-free organic sweet potato honey. It’s made from 100% Organic Carolina sweet potatoes and has less sugar than honey itself.
As of Jan 7th, All New York City, USA public hospitals will be encouraging their patients to eat vegan on Mondays!
LA-based D’vash Organics is making headlines with this new alternative to honey. They also specialize in date nectar, maple syrup, and agave nectar. If you’re interested in keeping up with their newest combo Cayenne-Infused Date Nectar you can find them on Instagram > dvashorganics and their products are also available on Amazon!! Wait Wait Wait…..Honey isn’t Vegan?!
This new initiative is in the hope that the city’s Health and Hospitals Division can empower their patients to live their healthiest lives. By introducing vegan meals patients may then be open to choosing healthier foods once they’re discharged. There are many options offered, some of which include black bean soup, “beefless” strips, and spaghetti with vegan bolognese sauce. Cheers to the 1500 patients across the 11 hospitals that all ordered vegan options on the first day of the program!
This is often a controversial topic. If you’re going by The Vegan Society’s definition, which states that it is a ...
DID YOU KNOW ...
... philosophy and way of living which seeks to exclude—as far as is possible and practicable—all forms of exploitation of, and cruelty to, animals for food, then it’s not. Bees produce honey as a food source for themselves. While honey can be used to sweeten tea and baked goods, it’s not the only nectar that can. So, the next time you’re out shopping keep an eye out for which alternative sweeteners your local store(s) sell.
This Is Us, a wonderful show that dives into all life-topics! I’m a huge fan! Can you guess which cast member follows a vegan lifestyle? I’ll give you a hint….he’s probably made you cry by now. JACK aka Milo Ventimiglia has been vegan his whole life. Milo tried a few bites of meat as a teenager to see what he was missing out on. Turns out, it wasn’t a lot; the 41-year-old actor has held on to his cruelty-free lifestyle. Milo grew up in a veg-forward family with his parents being vegetarian for 40 years. Even the family dog wasn’t a meat eater!
EXTRA FUDGY CHOCOLATE BROWNIES!
With Valentine’s Day right around the corner and high demands for dairy and peanut free sweets this recipe always comes in handy! I love these super gooey chocolate brownies. Extra simple, easy and quick! Don’t forget a nice big glass of your favorite plant based milk! Enjoy!! https://www.noracooks.com/vegan-brownies-recipe/#wprm-recipe-container-2980 MUSHROOM BOURGUIGNON & MASHED POTATOES
Most people aren’t fans of mushrooms, but you’ve got to try this dish! As a non-mushroom lover I adore all the flavors of this savory meal! It’s even better when there’s lots of left-overs for lunch the following day! I hope you enjoy it as much as I do! http://makingthymeforhealth.com/vegan-mushroom-bourguignon-2/
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BIG RIG Back in 2012, a microbrewery entered the Ottawa scene with a splash. “Big Rig Brewpub” opened to much fanfare, as it was owned by none other than Chris “Big Rig” Phillips of the Ottawa Senators. Phillips, a hugely popular defenceman who played his entire NHL career with the Sens, acquired his name as a junior, on account of his size, and his city of origin – Calgary Alberta. The epicentre of Canada’s oilpatch. Big Rig Brewpub rapidly set a new standard in brew pubs. They have produced a raft of award winning beers, and are willing to push the envelope in new styles. Their “Rideau Red” (now branded as “Canadian Amber”) is my favourite, but I am of an open mind and am willing to try their new ones. Good thing, too, because today I had a can of their superb Premium Pilsner. Pilsner beers are supposed to be pale golden, clear and pour a light head. They should have a fresh aroma, clean palate, and be subtly balanced, as they are traditionally served in footbath-sized vessels. Pils are probably the world’s most widely brewed style, and every country makes some version of this easy crowd pleaser. However, I usually find pilsners to be somewhat bland; they are generally not my first choice when popping in to my local watering hole. Premium Pilsner is certainly challenging that position. I found it to be what I expect in a pils – smooth, clean, refreshing and pleasing. I’d had their last “1179” Pilsner, which left me entirely underwhelmed. I was concerned this Premium one would be in the same vein, but I was pleasantly surprised that it was not. I think it would compete with anything Bohemia could put out, and is absolutely one I will find a spot for in my beer fridge. Lucky for me (and my guests), Big Rig has put it on their “year round” standards! https://bigrigbrewery.com/ beer/premium-pilsner/
PRODROMUS Today, I felt adventurous, and decided to try one of those whacky, over-the-top brews that one comes across from time to time. Omnipollo Brewery is a Swedish partnership that is seeking to oblilterate the traditonal beer mould, and are certainly not holding back. Here in Canada, they partnered with Brunswick Bierworks of York, Ontario, to create a crazy, unbelievably strong (12% ABV) stout beer – Prodromus. Labelled as a “chewy imperial stout” brewed with vanilla, cocoa nibs, and cookie dough that was deep-fried over a charcoal fire, it does not under deliver on that promise. Overall, it tasted like a liquid dessert in a can; I found the flavours well balanced, but far too much sweetness and alcohol to be in a 473ml can. It is clearly an after-meal beverage; it did not pair well with my main course of striploin steak at all, and I was obliged to wait till I’d finished my meal to turn my attention to it. Overall, I was not disappointed, but I am now wise enough to pull this one out at the right time, and in the right quantity. If you are looking for something very much off the beer map, give it a go, but be warned – do so after your main course, and don’t expect to operate a vehicle! https://omnipollo.com/products/prodromus
THIS ONE
The original steam beer of the California Gold Rush was cheap beverage, raucous and inconsistent in quality, but popular with the longshoremen and teamsters in the Bay area for the first half of the 20th century. It fell into disfavour following WWII, but was re-invented in the 1970’s as a high quality craft beverage by the last surviving original steam brewer, the Anchor Brewing Company. Today, California Common is a wildly popular genre, with literally hundreds of microbreweries worldwide creating their own take on it. All pay homage to Anchor’s flagship “Steam Beer”; some more than others. One that has done a particularly good job is The Stray Dog Brewery of Orleans, Ontario, with their award-winning take, “This One”.
“This One” has all of the characteristics of the new style, which bears little in resemblance to its progenator. Gone is the cheap, wild brew, and in its place is more like an altbier – tawny / copper in colour, the fragrances of a traditional ale, but crisp and clean like a pilsner. What distinguishes the modern steam beer is the use of a particular strain of lager yeast that brews at warmer temperatures like ales. The result is somewhat more effervescent than a traditional ale. I really enjoyed “This One’s” lager-style feel, and find it pairs well with just about anything. I enjoyed it with Cookery’s tangy Moroccan chicken. https://stray-dog-brewing.myshopify.com/pages/our-beer
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
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Imperialgrrl ChefdeParty DomesticDan MinnyMausGG CannibalQueen Spinachee jackiemfood
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MikeSci
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that_nuyorican_lady
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PappaBeran aurorak89 MomNoms
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