Here I am drinking a nice beer made from yeast that originated 45 million years ago. CLICK on the picture above to read more
There is a little known secret hereabouts and it is about a wonderful new beer. As many people who know me are aware, I don’t have the opportunity to have a beer as much as I would like to, but the other night introduced me to something special.
Laura and I had the opportunity to dine at Gennaro’s in San Luis Obispo ( yeah, I know there is one by the same name in New York) and it was a fun evening. Their Cuban Pork , mashed plantains and vegetables was delicious. One of the gentlemen there was a professor named Raoul Cano who has many accomplishments related to research into ancient DNA. I believe he was even a consultant on the movie “Jurassic Park”.
However, we are more interested in the Eocene Epoch a time in which the yeast — we are most interested in — originated. The Beer had a nice flavor with just a hint of lemon, and I enjoyed a second for purely scientific purposes. Each sip was better than the last.
I hope this new brewery does well… this is definitely something to be shared with friends!
When Laura and I were married at the old age of 20, our budget was very tight and we bought meat in bulk and often the most economical. As an athlete I needed the protein, so any cut of meat would serve the purpose but it would be nice if it was tender and flavorful. Cheap and flavorful, was that really asking too much? My grandmother was fond of tenderizers and marinades, so armed with this knowledge, we always were able to turn a tough piece of meat into something nice, juicy and tender.
Lamb dishes are fondly viewed in different parts of the world. We are very fond of Mutton Stew and Greek Moussaka! I am very interested in making a Lamb curried dish…. so many to choose!
Matching he right tenderizer for the right piece of meat makes all the difference!
As a young couple, the meat we bought was very tough and consequently we spent most of our time using Enzyme tenderizers , like Adolf’s. However, almost any ‘chemical’ tenderizer will work given enough time. The enzyme tenderizers turn tough meats like game, lamb, mutton and goat into something marvelous.
Two types of enzyme tenderizers. Adolf's is made from the skin of Papaya and McCormicks comes from pineapple.
Here are three popular fruits used for chemical tenderizing:
PAPAYA: the active ingredient is Papain and comes from the green skin of the plant. You can use Adolf’s meat tenderizer or make your own from a Papaya! It has been said that the indigenous of Pre-Columbian Mexico discovered that meat could be tenderized if it was first wrapped in the leaves of the Papaya plant.
PINEAPPLE: contains Bromelain that can be found in many parts of the Pineapple. You can buy McCormick’s or make it yourself. However, you have to use a fresh pineapple as the process of canning pineapple destroys much of the enzymes. Enzymes are heat sensitive.
KIWI FRUIT: contains Actinidin. This is a more expensive, but fun, tenderizer.
Mechanical Tenderizing:
As the name implies, Mechanical tenderizing is simply beating a piece of meat with one of many of the tools designed for this task. Usually, the hammer-like tool will be surrounded with a variety of spikes with the largest for the toughest cuts. Also available are needle like tools that help to increase the depth that the chemical tenderizers and marinade can reach.
Low Temperature:
The real key to cooking tough meat is to cook for a long time at a low temperature. Tough meats need to be covered as not to dry out and many perfect stews are made in this manner.
IS THE MEAT REALLY TOUGH… DO IT ALL!
Mutton is usually something that requires both a chemical and a mechanical tenderizing… even if you are going to grill it!
Almost any leftover dish containing rice makes an excellent stuffying for a bell pepper! CLICK on the picture for a step-by-step guide and recipe.
There are many things that you can stuff a bell pepper and make it wonderful! I have used left over Paella, Seafood Gumbo ( a little extra rice for thickening), Smorvis and a more traditional meat and rice combination.
Anyway, you make it and it’s wonderful. BTW, if there are left overs, I wrap them individually in plastic wrap, freeze them and the reconstitute easily in a microwave later on!
Oh yes, and they are relatively nice portion controlled item for those watching their waistlines!
When it's cold, Matey, nothing fills the inners better than a lobster pie! CLICK on the picture for a look at how I make this pie!
There are many great recipes for meaty pies that will warm you up on a cold morning. However, I tend to prefer something along the lines of seafood unless I am planning to sleep the day away.
With my Lobster Pie, I make everything on the rough side, I even throw a rough crust together to give it that rugged — but hearty — look! No matter how it looks, it is worthy of song when it’s done!
CLICK on the picture to visit Jack LaLanne's Homepage!
Not too many in my generation can forget the “New Jack LaLanne Show” and a few of us can remember the precursor show that was only slightly different. Unfortunately, too many in my generation have forgotten many of the lessons of his show that discussed the virtues and value of diet and exercise… and boomers are beginning to pay a sad price today with hospital visits and a cornucopia of prescription medications…. that, in my opinion, was largely preventable It was a show that had quite an influence on my youth… we need more Jack LaLannes today.
Jack LaLanne moved to Morro Bay in the 1980’s and I saw him at two places around the county: the San Luis Obispo COUNTRY Club (the cows are never too far away) and “the Spirit of San Luis Obispo” restaurant at the airport. It was fun to see him around… although I ‘thought he’d be taller.’ 😉
I can not claim a friendship with the great man, but his interest in golf lead us on a collision course at the COUNTRY Club sometime in the 90’s…. before I was smart enough to retire from golf. ( I still get a fruit basket from Saint Andrews on the anniversary of my leaving the greens!) However, I did have one minor ability, I could hit a drive a very long way and won the ‘longest drive’ competitions on occasion. So, one day, Jack’s group started pressing my foursome and maybe it was the excitement but I brought out my cannon and cut across the dog leg with my drive landing close to the green. After seeing this, Jack, jumped in his cart and took off to see where it landed… my dream was complete… I impressed Jack LaLanne. I will always remember his energy and enthusiasm.
I hope fitness and eating healthfully will come back in vogue… we need more Jack LaLannes.
