8 minute read
DINING
Spicy coconut peanut butter ramen
BY TUCKER HARRIS
This cozy, creamy soup is the perfect meal to keep you warm on a chilly March evening. This 30-minute healthy dinner is simple and filled with veggies for a night in after a long day. I used tofu for this recipe, but you can definitely swap that out for chicken if you prefer. Just remember to shred the chicken after step three. This recipe serves six people, so invite friends over or save for leftovers that can easily be reheated.
Ingredients:
• 4 cups of chicken broth • 1 can of coconut milk • ¼ cup of soy sauce • 2 tablespoons fish sauce • 1/3 cup of peanut butter (creamy) • ¼ cup Thai red curry paste • 16 oz block of tofu (can sub ¾ pounds boneless, skinless chicken breasts) • 8 ounces of mushrooms, sliced • 2 bell peppers, chopped • 1 tablespoon fresh ginger, grated • 1 clove garlic, minced or grated • 2-4 squares of ramen noodles • 1 lime, juiced • 3 cups of fresh baby spinach • 1/3 cup of fresh cilantro, roughly chopped (can also use basil)
Instructions:
1. In a large soup pot, combine the chicken broth, canned coconut milk, soy sauce, peanut butter and red thai curry paste. 2. Add tofu, mushrooms, bell peppers, ginger and garlic. Set over medium heat on the stove and bring to a simmer. 3. Reduce the heat to medium-low and simmer for 15 minutes (after this step is where you would shred the chicken). 4. Bring the soup to a boil over high heat. 5. Stir in ramen noodles, lime juice, spinach, cilantro and chili flakes. Let sit five minutes or until the noodles are soft. 6. Ladle the soup into bowls and enjoy!
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Where’s the malt?
Where did it go?
BY SCOTT MECHURA
EBS COLUMNIST
We’ve lost our way.
Like the 1984 Wendy’s commercial in which an elderly woman asks the simple question: “Where’s the beef?” I’ve been asking myself and my friends for quite some time now, where’s the malt?
Beer is still made with the four basic ingredients: water, yeast, hops and malted barley. But in my opinion, so many beers no longer have a definable malt profile. To me, most current American beers lack a fundamental balance of malt.
I know many might disagree. But as a former brewer and beer judge, I know of which I speak.
At the height of the first beer renaissance in the 1990s when the British and Americans were fed up with mass-produced premium lagers and craved the styles of old, the beer styles that were first resurrected were much truer to style than today. Beers like extra special bitters, pale ales and India pale ales had just as much hop bitterness, flavor and aroma as today, yet they were balanced with a pronounced malt character that is, generally speaking, missing in today’s craft beers.
There are of course exceptions. But by and large, malt is missing.
For Gen Z and Millennials who didn’t sneak beer underage, you probably think I’m crazy and that IPAs are the greatest thing since Betty White; that the thousands of beers brewed today with more hops than they should are fantastic and I’m just an aging guy who pines for the old days.
Well when it comes to some of the pioneering craft beers in America of the late 1980s and into the late 1990s, yeah I do pine for them.
To put into perspective what I’m trying to compare, I submit to you exhibit A: Three Floyds Alpha King.
In the 1990s, when there was an occasion to travel from my hometown of St. Paul to the once-great beer town of Chicago, we always had a short list of beers we wanted to bring back. New Glarus Belgian Cherry, some of the early ales from Goose Island, and Three Floyds Alpha King from Munster, Indiana.
Decades before Midas Crush, Grazing Clouds and others, there was Three Floyds Alpha King. And for clarity, Alpha refers to alpha acid units, which are a measurement of the level of bitterness contained in a beer. So with a name like Alpha King, you can imagine how bitter this ale was and still is.
To put a finer point on, well, my point, I recently came into possession of this beer from someone from Chicago. It was everything I remembered in terms of all the qualities I loved it so much for. In fact, I still have a couple bottles stashed in the depths of my beer fridge in my garage.
As packed with bitter, flavor and aroma hops this beer is, it still has a balance of malt flavor.
Sadly, so many of today’s IPAs, pale ales and every other kind of new ale style Americans have contrived lack a malt balance.
When we used to judge beers in competition, we advanced the brews that showed an appropriate malt-hop balance—appropriate being the key word. Every beer has a different malt-hop balance in relation to its specific style. Today we have lost that balance.
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