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While he would have preferred to have let this “alpha” batch of honey/dijon horseradish beef jerky marinate for a full 48 hours, Aggie Ring has things to do all day tomorrow and doesn’t have the time to sit around and babysit it. “Well, 36 hours of marinade time will have to do.” said Aggie Ring. “It needs to be finished by morning so we can get a big bag to our NCO.
Aggie Ring tasked me with getting out the big marination bin of the 12 pounds of delicious top round beef that is destined to be pounds and pounds of incredible beef jerky and place it upon the pasteurization racks so we could bring it up to a safe internal temperature before dehydrating or “jerking” the beef to make all of that delicious honey/dijon horseradish beef jerky.
Jersey Shore Fightin’ Texas Aggie Ring wouldn’t stop yelling at me. “Come on, you move like pond water!” he shouted. “We’ve got at least 6 more trays to process before starting up the dehydrator.”
When all was said and done, there was one tray left that was going to be our control tray for this batch of delicious beef jerky. Aggie Ring decided to do something wild and crazy because, well… Jersey Shore Aggie Ring is wild and crazy. He lovingly hand rubbed freshly prepared super hot horseradish on most of the pieces of beef and then hand rubbed Thai red curry paste on a few others.
I’ve never seen horseradish this hot. Ever. I’m not absolutely sure that some of our old business associates at Texas A&M could take this hot of a horseradish on their sliced brisket.
a beautiful cheese. cheddar meets blue. pasteurized cow's milk from Wisconsin. photoc: kiley fisher.
While he would have preferred to have let this “alpha” batch of honey/dijon horseradish beef jerky marinate for a full 48 hours, Aggie Ring has things to do all day tomorrow and doesn’t have the time to sit around and babysit it. “Well, 36 hours of marinade time will have to do.” said Aggie Ring. “It needs to be finished by morning so we can get a big bag to our NCO.
Aggie Ring tasked me with getting out the big marination bin of the 12 pounds of delicious top round beef that is destined to be pounds and pounds of incredible beef jerky and place it upon the pasteurization racks so we could bring it up to a safe internal temperature before dehydrating or “jerking” the beef to make all of that delicious honey/dijon horseradish beef jerky.
Jersey Shore Fightin’ Texas Aggie Ring wouldn’t stop yelling at me. “Come on, you move like pond water!” he shouted. “We’ve got at least 6 more trays to process before starting up the dehydrator.”
When all was said and done, there was one tray left that was going to be our control tray for this batch of delicious beef jerky. Aggie Ring decided to do something wild and crazy because, well… Jersey Shore Aggie Ring is wild and crazy. He lovingly hand rubbed freshly prepared super hot horseradish on most of the pieces of beef and then hand rubbed Thai red curry paste on a few others.
I’ve never seen horseradish this hot. Ever. I’m not absolutely sure that some of our old business associates at Texas A&M could take this hot of a horseradish on their sliced brisket.
This is the first brew of the Southern Star Brewing Company of Conroe Texas. The can says that it is non filtered, never pasteurized, and it shows.
While he would have preferred to have let this “alpha” batch of honey/dijon horseradish beef jerky marinate for a full 48 hours, Aggie Ring has things to do all day tomorrow and doesn’t have the time to sit around and babysit it. “Well, 36 hours of marinade time will have to do.” said Aggie Ring. “It needs to be finished by morning so we can get a big bag to our NCO.
Aggie Ring tasked me with getting out the big marination bin of the 12 pounds of delicious top round beef that is destined to be pounds and pounds of incredible beef jerky and place it upon the pasteurization racks so we could bring it up to a safe internal temperature before dehydrating or “jerking” the beef to make all of that delicious honey/dijon horseradish beef jerky.
Jersey Shore Fightin’ Texas Aggie Ring wouldn’t stop yelling at me. “Come on, you move like pond water!” he shouted. “We’ve got at least 6 more trays to process before starting up the dehydrator.”
When all was said and done, there was one tray left that was going to be our control tray for this batch of delicious beef jerky. Aggie Ring decided to do something wild and crazy because, well… Jersey Shore Aggie Ring is wild and crazy. He lovingly hand rubbed freshly prepared super hot horseradish on most of the pieces of beef and then hand rubbed Thai red curry paste on a few others.
I’ve never seen horseradish this hot. Ever. I’m not absolutely sure that some of our old business associates at Texas A&M could take this hot of a horseradish on their sliced brisket.
Willow Glen. Everyone is queueing up for Icicles, the newest ice cream sensation. There have been lines here for months. I haven't tried it, so I don't know what all the fuss is about.
Mercury News: Popularized by Thailand’s street vendors, rolled ice cream is made from scratch for each customer. Cream and flavorings are poured onto a super-cold pan, then the liquid is scraped and chopped, chopped, chopped — picture a Benihana chef in an icy environment — until it solidifies just enough to be spread out, wafer-thin, onto the whole sheet. Then it’s scraped into rolls 2 or 3 inches long and those rolls are carefully placed, end up, in an ice cream cup.
The trend migrated across the ocean to New York last year and Los Angeles this year.
In the Bay Area, a few ice cream shops have been dabbling in this new method, but Icicles makes rolled ice cream exclusively — even pasteurizing the milk on-site — which draws crowds to Lincoln Avenue late into the night.
“We’re unique. From step one to step 10, we make everything ourselves,” said Icicles co-owner Lit Leong, who became intrigued with rolled ice cream on his travels abroad. “We figured, why don’t we bring something from another culture here?”
Thanks to word-of-mouth and social media, the business has taken off. “We didn’t expect it to be this crazy. We expected (to serve) 100 to 200 a day. We didn’t expect 700 or 800,” said Leong, who employs 30 and stays open beyond closing time to accommodate all the customers in line.
With waits of up to an hour, rolled ice cream has become a sidewalk happening.
Country View Dairy is a family-owned and operated farmstead creamery specializing in "all natural" yogurt production. All yogurt flavors are made from low fat (1%), Grade A pasteurized, and non-homogenized milk from their own antibiotic and hormone-free cows. The owners, Dave and Carolee Rapson, run the business in Hawkeye, Iowa, 20 miles from Luther.
Luther purchases over 1,000 lbs of Country View Dairy regular and greek yogurt every week, and serves it in bulk in the campus cafeteria, and sells 6oz travel-size cups in Marty's Cybercafe and Oneota Market.
Luther also purchases frozen yogurt from Country View Dairy, which is sold in the Nordic Brew coffee and treats shop in the basement of the Union.
Photo courtesy of Breanne Pierce of the LC Photo Bureau.
Louis Pasteur
One of the forefathers of microbiology. Pictured here perfecting pasteurization.
This is my first vignette which I built for a ReasonablyClever.com Contest found here:
Fromage
Notes: I prefer mild cheeses. I chose four, and M decided to have the same. They were all delicious. The one on the extreme left is from Andante in California. I love their cheeses! The one on the extreme right is from Switzerland. Additional details and the identities of the other cheeses will have to remain a mystery for now. I did ask for the explanatory cards. Instead, I think Kevin was going to include the list when they printed the menu for us. However, the printer was not functioning, so they are mailing us a copy.
Addendum: I received the menu. The cheeses are listed as follows:
Aria, Pasteurized Goat's Milk, Andante Dairy, Petaluma, CA
Charrolais Affine, Raw Goat's Milk, Hervé Mons Affinage, Burgundy, France
Tomme Crayeuse, Raw Cow's Milk, Hervé Mons Affinage, Savoie, France
Dallenwiler Wychas, Pasteurized Goat's Milk, Chas & Co. Selections, Dallenwil, Switzerland
Milky Day is a boiling pasteurized milk process that leaves the milk tasting naturally fresh and sweet, with none of the chlorine that comes with traditional pasteurization.
en.wikipedia.org/wiki/Guinness
It tastes much better over there. My frlend told me they don't have to pasteurize it there like they do for the states.
this is real milk fresh from a clean dairy with grass-fed Jersey cows,
it's the best milk around and it's not pasteurized or homogenized,
unlike dead milk sold at most stores
read more about miraculous milk
Švyturys White (Baltas), brewed by "Švyturys-utenos alus," Klaipėda, Lithuania. 5% alc. Unfiltered wheat beer, pasteurized. Tastes like: reminds me of a Delirium Tremens - fruity and sweet without being too sugary, less hoppy though. Feelings: proud of my Lithuanians- this is quite delicious! Aciu! Drank at: home with TC, with some pizza and wings whilst watching Sleepy Hollow.
edit 2-0759 copy (Large)
Have to drink an Elissa when in Galveston. Made at the local (Houston) St. Arnold's brewery, part of the proceeds go to keep up the historic ship Elissa.
www.galvestonhistory.org/1877_Tall_Ship_ELISSA.asp
That and it's a damn tasty IPA.
Ingredients
Malt: Made with all British malt. The base malt is Maris Otter, augmented with some medium crystal malt.
Hops: We use a single hop in this beer: Cascades. This is a distinctive American hop noted for it’s citrusy flavor. We make three hop additions in the kettle as well as a large dry-hopping in the fermenter. Our Elissa IPA is pure, with no additives or preservatives. In order to maintain the freshest flavor possible, we do not pasteurize our beer. Many of its subtle flavors are delicate and would not stand up to the heat of pasteurization. We recommend that this product be stored cold to avoid any degradation in flavor.
Specifications
Original Gravity: 1.061 (15.5° Plato)
Color: Amber
Bitterness: Lots! Our guess: 60 IBU
Alcohol Content: By volume - 6.6%
Debuted March 2004.
We had wanted to brew an IPA for several years, but our water was too high in calcium carbonate which tends to impart a harsh bitter to such beers. It was not until we installed our reverse osmosis system that we could do so. Reverse osmosis takes the water coming into the brewery with about 300-500 ppm dissolved solids and strips it down to about 5 ppm. We then can add back only the minerals that we want. This way, we can recreate the brewing water of anyplace in the world. Actually the RO system improved all of our beers. And lets us brew a delicious, hoppy IPA!
Beautiful natural sunset in the pasture with hay bale silhouettes as the sun beams pierce the clouds.
Ingredients for French meringues (seven of about 10 cm in diameter): 200 gr of egg whites / 200 gr of icing sugar / 200 gr of sugar
Whip the egg whites until stiff, slowly add the prevesiouly sifted icing sugar and the regular sugar and then two drops of lavander essential oil. Using a spoon arrange the meringues in circles on a baking tin covered with baking paper. Bake the meringues in the oven at 110 degrees for 2 hours with the door slightly open (I put the handle of a wooden spoon in the oven closure). The meringues should be dry and white. The surface should be crispy and thebottom should not be wet but dry. If it is not so, continue cooking, always with the oven door open.
Ingredients for the strawberry and yogurt mousse: 2 egg yolks / 80 gr of syrup (made with 50 grams of sugar + 30 gr of water) / 200 gr of whole white yogurt / 200 gr of whisked strawberry/ 8 gr of gelatine (4 sheets) / 300 gr of fresh cream
Whip up the cream and put it in the fridge. Boil water and sugar for 3 minutes. Meanwhile mix the yolks. Pour slowly the boiling syrup on the yolks continuing to whip them up until they cooled down completely.
Put the gelatine in cold water to rehydrate. Mix the whisked strawberries with yogurt. Drain the gelatine without squeezing it, and place it in a small pan. Melt it and add two tablespoons of yogurt and strawberries. Mix well. Add yogurt and whisked strawberries to the pasteurized eggs and then add the gelatine. Mix well
Add the whipped cream to the strawberries and yogurt mixture with movements from the bottom to upwards. Place in the refrigerator until serving
Composition: spread on the surface of each meringue a teaspoon of lemon gelée. Break the surface of the meringues with the back of a spoon. Put the mousse in a sac a poche and decorate the meringues. Garnish with a few strawberry slices
For the past 50 years Technogel has manufactured the most advanced, highest quality gelato and ice cream production equipment available anywhere.
For more info, contact us:
PH: (336) 856-2919
sales@advancedgourmet.com
or visit us online:
This mammouth India Pale Ale is loaded with intense hop character and subjected to an extensive dry-hopping process. Our IPA is unfiltered and as always, not pasteurized, leaving all the natural flavors intact.
A delicious, highly drinkable beer!
This chart shows the idea behind the solar water pasteurizer. Boiling water takes effort, resources, and is a safety hazard and unecessary. Reaching 70 degrees celsius kills every conceivable water-borne illness.
After receiving a donation of kefir grains about a month ago, I have been experimenting with fermenting my own kefir using whole (pasteurized by law) milk. Completely forgetting that the second fermentation is so much faster than the first, I went to bed last night and forgot to put the jar back in the refrigerator to stop the process. Well, it's definitely finished the second fermentation, as evidenced by the separation of the whey and curds. The whey is also full of beneficial nutrients, so nothing that a good shake can't fix even if it will add a certain sourness to the flavour.
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