Grumpy Beer Geek » Grumpy Food Geek

Great Reason To Subscribe To Amazon Prime – Skyline Chili For $2/can, Delivered

Beergeek — Fri, 25 Mar 2011 02:43:42 +0000

The best reason yet to subscribe to Amazon Prime, Skyline Chili delivered. And not just delivered in two days, free, but really cheap. I just bought an 8 pack for $2.33 per can. Now when I go back to Amazon it’s showing it to me for $2.03 per can. Amazon really knows how market tom its customers. So I bought 32 more cans….

Check it out here.

Test

Pork Tenderloin Sandwich

Beergeek — Fri, 11 Mar 2011 23:51:16 +0000

Was missing Indiana so made a homemade pork tenderloin. Yummy.

Desktop USB Fondue Pot

Beergeek — Fri, 02 Dec 2005 18:40:58 +0000

ThinkGeek :: Fundue – desktop USB Fondue Set — Just what you need to ease the tedious work day. Hot Cheese!

Ancho Pumpkin Pie

Beergeek — Wed, 23 Nov 2005 02:57:44 +0000

That’s right, ancho chile in pumpkin pie. Believe it or not, it’s the best pumpkin pie I’ve ever had. Not hot, the chile powder just enhances the flavor of the pumpkin.

Ancho Chile Pumpkin Pie

Pastry for a single-crust 9-inch pie, purchased or homemade

1 can (15 oz.) pumpkin
1 2/3 cups whipping cream
3 large eggs, beaten to blend
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tablespoon ground dried ancho chiles
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

1. Line a 9-inch pie pan with the pastry and flute edges, then line
pastry with foil. Partially fill with pie weights or dried beans.

2. Bake pie pastry in a 375° oven until edges are dry and barely
golden, about 15 minutes. Remove from oven and carefully remove pie
weights and foil. Reduce oven temperature to 350°.

3. Meanwhile, in a large bowl, whisk pumpkin, cream, eggs, brown
sugar, granulated sugar, ground chiles, cinnamon, nutmeg, and salt
until smooth.

4. Pour pumpkin mixture into hot pie crust and return pie to oven.
Bake until center barely jiggles when shaken, about 45 minutes. Let
cool to room temperature on a wire rack, at least 2 hours. Cut into
wedges to serve.

Forget wine and cheese parties — the true soul mate for fromage isn’t made from grape juice

Beergeek — Tue, 09 Aug 2005 17:52:04 +0000

“As a longtime cheese aficionado, The Chronicle’s weekly cheese columnist and a nightly wine drinker, I’ve reluctantly concluded that many cheeses give wine, especially dry wine, a rough time. But after several weeks of “research, ” including two marathon tastings, I’m convinced that beer as a partner for cheese rarely stumbles. It takes some knowledge of beer and cheese to engineer the most harmonious marriages, but intolerable mismatches are rare.” — Janet Fletcher from “BEER & CHEESE – Forget wine and cheese parties — the true soul mate for fromage isn’t made from grape juice”

I (finally) get to meet Alton Brown

Beergeek — Mon, 22 Sep 2003 16:04:19 +0000

After missing his book signings many times I finally get to meet Alton Brown, the host of Good Eats on the Food Network.

It was just dumb luck. I was walking in downtown San Mateo at 7:30pm on a Saturday — and I walked by Draegers. Through the window I saw his book, I’m Just Here For The Food (very highly recommended, by the way), so I stepped inside. I saw that he was doing a book signing but it had started at 5:30pm. I headed upstairs and he was still there, still signing. Great!

So I bought a copy of his book, and got back just as he was leaving to go tour the kitchen in the restaurant there (some 4 star restaurant I can’t afford or pronounce). He was kind enough to sign my book and shake my hand.

Of course I didn’t have a camera with me — I’ll have to do that next time.