Friday, August 29, 2008

More Brews and Food?

No wonder I'm getting a gut. =)

The lemonade's still fermenting. On tasting it wasn't too flash. It tastes kinda... beery. I just used a couple of beer kit yeasts - not recommended. Not good in a lemonade. The bitterness isn't as strong as when I first set it up, so there's hope though. I'm going to separate it from the yeast and sit it for a while, so hopefully the 'beeryness' disappears.

Now this is a great brew! Amazing. If I can one day brew a dark approaching this quality I'll be happy. And quite possibly perpetually drunk (say that three times after a couple of Leffes).

Had it at the Belgium Beer Cafe in the city. Not really my kind of drinking haunt generally. But it was a special occasion (sorta). Very good beer, served very well, and very expensively. Though honestly if you've got the money it's well worth it. The girls and guys behind the bar are nice, and really knowledgeable about beer. I learnt heaps. They also did me up a little sampler for a reasonable price so I could work out what (besides the dark) was good.

A soup with the strong flavours to go with the dark fell into my lap the other day. I was at the Adelaide central markets the other day, and one place had tomatoes and capsicum reeeeeeeally cheap. So of course I grabbed a heap, and did a little google to see what I could find.

Roast capsicum and tomato soup? Yes please. The amounts ended up being about a biscuit tray (crammed full) of veges to 1.5-2 litres of stock. I used only roast capsicum and tomatoes. But if I'd had some zucchini I would have used a little of that too.

Oil the biscuit tray (or roasting pan/s) and cover with roughly equal numbers of tomatoes and capsicums. Either put a couple of garlic cloves in too, or, if you're lazy like me and mostly use crushed garlic in a jar you can put some of it in the oil before brushing the veges with it.

I also grabbed some turkish bread while I was at the market. Soft and fluffy and about a foot by a metre. I made it into a crispy garlic bread to serve with the soup by smearing on the butter and crushed garlic (not pictured, that's the knockoff I tried when the turkish bread was gone *cry* - nowhere near as good). Good strong tastes and went great with a dark.

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