Griffon Extra Pale Ale

6 341ml bottles of Griffon Extra Pale Ale 5%alc./vol. - $13.99CAD plus deposit ($0.60)

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Well, I had just recently received an email from Sherbrooke Liquor Store, about some new fancy beer that they were releasing on Friday. I went to an oak-aged beer tasting event in March 2011 that they sponsored, so I figure that's how they got my email.

Well, I wasn't too interested in their new beer release. But I did have a hankering for something different. Supposedly the liquor store has the largest selection of beer in western Canada? I'm not sure if that's true, but they got a pretty mean selection, no doubt.

I tend to like the pale ales, so I wanted to give this a try. I didn't pick it because it has the same namesake/mascot (albeit spelled differently) as my current employer. And speaking of griffons, doesn't the logo down below look like a cross between a rat and kangaroo? yeah, I'm sure that helps with the sales...

 "Yeasty", was how my brother described it Friday after work. Who am I to argue with him? It wasn't bad, but I certainly wouldn't put it at the top of my list for beers to try again.

That being said, I think Brewster's puts some berries in some of their beer (not sure if it's for the pale ales or not), so I figured to try it out. I added about 3 blueberries. Meh.

Photographic evidence:

The grade: about a 6.4 out of 10.0.

Onion Soup with Apple Cider

4 tablespoons unsalted butter
3 tablespoons olive oil
6 large onions (about 3 1/2 pounds), halved, thinly sliced
3 cups low-salt chicken broth
2 1/2 cups bottled apple cider
12 large thyme sprigs
Chopped fresh thyme

***

Yeah, yeah, another soup.

Yeah, yeah, I know it's not the fall and this is a fall soup.

Yeah, yeah, I know there's no meat in it.

Just eat it.

Grade: 3 out of 4 cell blocks. NAAHHHH! It's a solid 7.8 out of 10.0.

Spicy Beef and Red Bean Chili

1/2 pound bacon
4 pounds boneless beef chuck, cut into 1-innch cubes
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 large white onion, chopped

1 - 2 jalapeño chiles (to taste), chopped (including seeds)

4 large garlic cloves

2 teaspoons dried oregano, crumbled

1/4 cup chili powder

1 tablespoon ground cumin

1/4 teaspoon cayenne

1 (14 1/2-ounce) can beef broth

1 cup brewed coffee

1 cup water

1 (28-ounce) can crushed tomatoes in purée

1 ounce good bittersweet chocolate (not unsweetened), chopped

2 (19-ounce) cans small red beans or kidney beans, drained and rinsed

***

Imagine, if you will, a world where the flavours of bacon, beef, chocolate and coffee are all invited to the party you call your palate. Imagine them all getting along, like friends who've known each other since their primary school days, or like lovers who discovered their passion for each other all over again. This dish is one of the times and places...

Chef Jeremiah thinks he mentioned this dish in passing in a previous post. Nah, I won't find it, but just trust me.

Dealing with the butcher/meat cutter at the local Safeway was a little onerous. I think he was too busy in the back hosing down the gimp to be bothered with a customer for one thing. Another problem was his demeanor, and last, was his cocky attitude that I was buying the wrong cut of meat:

CJ: Are you able to cut this boneless beef chuck down into 1-inch squares?

Meat-cutter (ha - I thought it would be a fitting name): Why do you want the meat cut into 1-inch squares?

CJ: Well, I'd like to put it into my chili.

Meat-cutter: Oh no. You are supposed to use stewing meat. That's already cut up. There's a package over there.

CJ: <Insert epic sigh> Yes, I realize that, but I'd like to use the boneless beef chuck. Can you cut it down for me?

Meat-cutter: oh. What you really need then is your own grinder. Or get a butcher to grind it up for you.

CJ: <withhold fists of fury & epic sigh combo> I see. But can you cut up this boneless beef chuck for me? It's all here in this package for $15. Can you cut it up into 1-inch squares for me?

Meat-cutter: Cut it up? uhh. I guess so.

Those were the painful steps that CJ had to endure, so that you, his little Sous Chef's, could enjoy this recipe.

Chef's Note: Using boneless beef chuck is highly recommended. It just breaks down and is so tender. Do NOT skimp on the meat.

The process itself of cooking the chili is a little time consuming - you are looking at 2 1/2 hours cooking minimum, with another 30 minutes suggested cooking time, and about 20 - 30 minutes preparing and browning the beef.

If it was only possible to record the smell of the spices browning along with the onions and jalapeños, CJ would post that smell right HERE.

But alas, technology cannot keep up with the high demands of an overactive imagination.

One last comment. Some people like their chili thick, and others a little more soupy. This variety is the more soupy type. But the meat is oh-so tender. Try it with some garlic toast.

The photograph:

It has a nice earthy flavour to it. And it can get a little spicy depending on how many jalapeños and their seeds you have used. I suggest a nice amber beer like Dos Equis to wash it down.

The Grade: 8.5 out of 10.0. It may even beat mamma's chili.

Banana Rack

Banana Rack.

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Well, Chef Jeremiah would like to apologize for another late blog update.

It was Christmas not too long ago, and as per usual family custom, we all exchanged our Christmas lists. There was a multitude of items on CJ's list, including a banana rack. No, Heather, not a banana hammock - a banana rack.

The purpose of a banana rack is to keep your bananas off the counter, and thus minimize any bruising they may experience. Does anyone like bruised bananas? Of course not!

This is what my sister-in-law had in mind:




But this is what I was looking for:

And who gifted the rack? None other than Jack:

How do I know Jack gave CJ the gift? He signed the tag, of course:

What a horse! Such pleasant hand(hoof?)-writing!



The grade: 7.0 out of 10.0