Chopbiscuit at home coffee review: El Gallo Breakfast Blend - Intelligentsia

Every morning when I'm not on the road, prior to performing 100 one-handed push ups (Jack Palance) style, and flying head scissor moves on my neighbor, I make my cup of morning Joe. Generally, I have a new blend from one of the many favorite joints and roasters I've seen throughout my years on the road. I've recently bought some Intelligentsia blends and I've really enjoyed their roasting style and balanced varietals. Intelligentsia is a staple for coffee lovers in Chicago so make sure you stop by one of their locations the next time you're in town.

This month's shipment featured a seasonal selection - Intelligentsia El Gallo Breakfast Blend

This breakfast blend is a perfect morning coffee with a velvety mouth feel and a well-balanced fruit like acidity. This blend comes from the Nicaragua region which gives it a nice note of caramel. There's a very clean finish to this coffee with a nice snap. Some may say this coffee may be a little bright for a breakfast blend, I say cockadoodle bolognese - it's the perfect balance for a morning cup.

As the coffee starts to cool, I noticed more of a nice floral play. Which is a good thing if you're a slow slippa. (Great rapper name) The brightness starts to mellow a bit more as the coffee cools.One of the great things about this craft roaster is that they are selling their beans at more and more locations every year. So, I don't have to visit Chicago every other week.

{Happening Soon} Me - go grab me a beer. My son - Can I have a sip?

Literally and figuratively

I hope everybody had a great Turkey weekend. With all the food, fun and football, it's hard not to enjoy yourselves. For me, this weekend brought in a bit more than my usual laying on the couch watching football. My first child was born Thanksgiving Day. His name is Jack Finnegan Carberry and he's currently out back behind the garage doing one-handed push ups in preparation for Navy Seal Training.

Kidding aside, it's been the most memorable weekend of my life. I'm just keeping him far away from Bernie Fine.

From our family to yours - Happy Thanksgiving

The Chopbiscuit crew at a county fair in Arkansas

As a bunch of food scoundrels, we enjoy what Thanksgiving brings every year. Family, friends, booze, dessert, football and inappropriate conversations with family members. We enjoy eating too much turkey and then putting on our favorite sweatpants before 6pm. We love that enough people are in the house to bring you another beer from the fridge. We love that we're not on the cleanup team after throwing down two pounds of white meat.

So enjoy your time with family and friends and be thankful for everything you have. Even your crazy uncle.

Poncho

Fresh Catch in Connecticut: A baker and fisherman's story

When traveling for work or pleasure I try to enjoy a little of the local culture, including meeting up with local yocals to see what kind of Tom Foolery I can get into between meetings and work. Fortunately, after traveling 1000's of miles over the years you begin to have a great network of incredible folks that are just weird enough to enjoy the same things that you do. For example, this trip to CT a few years back where your buddy has this great fishing boat and his folks live right on the harbor in Stonington for easy water access.

After several days of meetings we were ready for a little break late one afternoon. We headed out and got started by gathering a huge bucket full of clams which took no time at all. There is something about warm salt water sticking on your face in the late afternoon that brings back some of my favorite childhood memories. Plus, anytime I get to repeatedly dive off the boat, I'm in. You begin by digging your fingers and then toes into the sand so you could find the clam beds. As soon as you locate the clams, you hold your ground, waves and all, and yell for the person working the big clam basket rake thingy. This rake came in real handy because some of the clams where huge and would dig down and hold into the sand for dear life, but they were no match for Danielle. The bucket was full of clams in which we moved to catching blue fish. I really wanted fresh scallops but it was way too early before the season begins to even see any scallops. Plus, when the Bluefish are hitting the top of the water it's a HOOT. (literally and figuratively)

We needed to catch around 3-4 of these beasts.  

FISH ON!

One after the other we were landing the blue fish into the boat. We hit a school as soon as we got around the point looking over to NYC. This was beginning to be a great afternoon especially because we had been talking about "if" we have some extra time one afternoon we would head out to grab some fresh local seafood and spend some time cooking and telling fisherman tales. As we landed the last couple of blue fish we began heading towards the lobster pots. I know very little about the harvesting of lobsters, but I couldn't help notice all of the fancy colored art work on the buoys as we headed out from the harbor. So, I couldn't help but ask "what's with all of the artwork on the buoys?" Our captain (my buddy Tom) explained that if you have a license for lobster pots you have to create your own color buoys and the buoy must be on your boat of you are checking you pots. After locating the first couple of pots we were on another hot streak because we were already approaching the number of lobsters we need for dinner but I wanted a few extra just to make sure. You never know who will show up for dinner when you are in a smal fishing village and sorry but this is no time to share if you only have a few, so we grabbed a couple more traps and a good thing we did because nieghbors began to show up quickly once they learned Tom had been fishing and was now cooking.

The sun was beginning to set and all I could think about was eating our catch of the day. Tom is even a better Chef and Baker than a seaworthy fisherman. Tom makes an incredible seafood chowder and this begins with a great broth. He made the broth by adding the clams, local shrimp, lobster and fresh fennel from the garden. This gives you some serious eats. Then, we simply steamed the lobsters, melted some butter and grabbed some crusty Italian bread and ate for as long as we could stand it.

There are few things in life as good as fresh caught seafood. Add gathering, harvesting and fishing for your own dinner with folks you love equals memories of a life time. And this is the exact way one should live their life -  filled full of great memories. Build the memories now for life is way too short to eat shitty seafood.

Be Well Eat Well & Live Well

Chopbiscuit Preeminent Booze Review: Saranac Pale Ale

We figured it's time to get back to our roots here at Chopbiscuit and continue the reviews of The World's Best draughts. We have poked fun at our favorite canned beers in the past, but ultimately we love the best in beer making. Whether it's a Belgium White, American Brown Ale, Japanese Rice lager or an oatmeal stout - We enjoy a good beer.

So, let's continue the exposition with our reviews.

Right beer - wrong glass

Brewery: Matt Brewing Company
 
Beer: Pale Ale 

Beer style description: English Pale Ale


If you live in Upstate New York, you're familiar with Matt Brewery. Many of us growing up have thrown down a Utica Club or ten. USA Today reported in 2005 that sales increases of beers such as Utica Club and Pabst Blue Ribbon are part of a 'retro' beer trend among younger beer drinkers during the past several years. It's the PBR with out all the nostalgic douchebaggery.

Let's chat about Saranac Pale Ale. The Washington Post provided a unique perspective on both the Saranac Pale Ale and on the Matt Brewery itself. Saranac Pale Ale was named a finalist in the newspaper's "Beer Madness" tasting, a competition that playfully mimics the NCAA Men's College Basketball Tournament.

Good cheers to the team from Utica.

Saranac Pale Ale is a good English Pale Ale. The beer has a nice and decent balance to it. This beer is minimally priced for a Pale Ale in Upstate NY. Even though it's often a safe guard for me, I do like buying this beer and supporting the brewery. Pretty light on the palate but it has a pleasant taste and an above average body. Very refreshing and simple ale.

Chopbiscuit at home recipes {cookin' with Mark}: Cornbread and Southern Style Dressing

Thanksgiving with the family

I love everything about Thanksgiving - especially sweatpants. It has all of my favorite "F" words associated with it. Family, Food & Football. Family time is by far my favorite. (I'm home for two weeks straight first time this year) Usually the McDonough's trek over to Uncle John & Aunt Dianna's house in Sturbridge, MA for the "Triple F Holiday",  but this year we are going to party up at home. Our son Paden and his new puppy are coming home along with several of his friends for a traditional Thanksgiving Feast.

Below is my favorite recipe for cornbread and dressing. Now there are tons of recipes that take on the battle of Dressing versus Stuffing - but really who cares what you call it or where you stuff it. Just make what you love and call it what you want or start your own tradition. My recipe is called dressing because my Grandmother called it dressing and she used cornbread and sausage. In my mind there are only a few rules in cooking, which is probably why I became a chef.

My cooking philosophy:

K.I.S.S. (Keep It Simple Stupid) By simple I mean no processed foods, very high quality ingredients and keep it local - but quality always trumps local. Use as few ingredients as possible for a simple clean flavor. Don't muck it up by making it into something it's not suppose to be. This only creates uncertainty and confusion.

*Start with making the cornbread recipe below

Cornbread

A.P. flour (sifted, twice) - 1 1/3 Cups
Sugar - 1/4 Cup
Baking Powder - 1 tbsp + 1 tsp
Salt - 1 tsp
Butter (unsalted & melted) - 1 Cup (2 sticks) room temperature
Buttermilk (DO NOT SUB MILK)- 2.5 Cups room temperature
Eggs (lightly beaten) - 2 large eggs room temperature
Yellow Cornmeal - 2 Cups
Lard (YES, PIG FAT) - 1 Tablespoon (Don't use anything other than lard, bacon fat or duck fat period)

Place your cast iron pan (Don't have one? Stop now and go buy one) in a preheated 375F oven for 15 minutes. Meanwhile, mix together the dry ingredients and set aside. Mix together the wet and join the two and mix until all ingredients are incorporated.

Remove the pan from the oven and place the lard in the pan making sure you coat every inch of the inside so the cornbread doesn't stick (You want all of the brown chewy edges, that's the best part) Pour your cornbread mixture into your cast iron and place back into the oven. Bake for 30-40 minutes and check using the ole' clean toothpick trick. Once it's clean, remove from the oven and immediately remove from the pan by placing a plate over the top and and flipping out on the plate.

Southern Style Cornbread and Sausage Dressing

Oscar's Smokehouse Country Sausage - 1 pound (Use your favorite sausage but remember quality over local)
Red pepper flakes - 1/2 Teaspoon

One large yellow onion chopped (not too small) 
Three large celery stalks finely chopped
Cornbread cut into 3/4 inch cubes - 2 lbs or 12 cups
Fresh sage finely chopped 3tbsp
Three large eggs, lightly beaten 
Organic chicken stock (nothing else will do) 1-2 cups
Lard - 1tbsp

The stock varies here because if you like it a little drier, go with the 1 cup. I use about 1.5-1.75 cups and bake a little longer because I really like the crusty stuff.

Start with frying your sausage on med-high heat and as soon as the sausage begins to brown remove 1-2 tablespoons of grease and  set aside. Add red pepper flakes and onions and let cook for 2-3 minutes. Stir a little and then add your celery and lower heat and cover. You are looking to cook and steam so leave the lid on for several minutes before lifting and stirring. DO NOT let it burn.  Cook until onions and celery are translucent not brown. Remove from heat and stir in the cornbread. Mix well then add your lightly beaten eggs and your stock. Make sure your dressing is mixed really well

Here is where I use my cast iron or Le Creuset pan. You want the thickest pan you have, so the heat distributes more evenly to give your dressing a nice crust. Pre-Heat your pan in a 375 oven for 15 minutes. Remove from the oven and spread the lard evenly in the pan and place the dressing in the pan and bake for 20 minutes or until golden brown.

Remove and consume.

Be Well, Eat Well and Live Well

Chopbiscuit Recipes: {Kick A**} Pickled Carrots

If you love pickles like I do, then make this really simple and tasty recipe. It's quick and Judy will be so happy that I'm finally posting this recipe. I made this for our annual Super Bowl Party last year and luckily I reserved a jar because they were gone fast.

Pickled Carrots
Carrots (I use purple carrots) 

Rice Vinegar - 1 Cup

Mirin - 1/4 Cup

Sugar - 1/2 Cup

Slice carrots about an eighth of an inch thick and fill some jars. I used three jars. (see above) Place ingredients in a small sauce pan and heat just until the sugar dissolves. Let the mixture cool slightly and pour evenly into each jar making sure you cover all of the carrots. Make sure it's not too hot, you don't want to cook your carrots. Let rest at room temp for a couple of hours before eating them and fridge whats left.

Here is the best news -  use any vegetable you want. Beets work amazing and so do eggs. Yep, eggs. If you are like my wife Sharon and I, these will not last more than a day or two in the fridge. If you eat them in the same day add some hard boiled eggs to the pickling brine, add some beets or the purple carrots in the jars for some nice Jerry Garcia colors. Groovy.

Be Well, Eat Well & Live Well!

I Will Just Drink My Dinner At Thanksgiving, Thank You: Daily Links

The Best Way To Drink At Thanksgiving
This is important from the top: The old turkey and red wine pairing is a complete snore. Literally. Anyone who has had this combo will attest that it’s more effective than Ambien with a warm-milk chaser to put you in a serious post-meal coma. But Thanksgiving dinner doesn’t necessarily have to be followed by a nap. You can keep the party going by pairing your turkey-centric feast with lively wines and other less typical potables. You have the entire long weekend to sleep it off after all.

Taco Bell Cuts 105 Jobs
Taco Bell Corp. is cutting 105 jobs across its system in the United States, including positions at the unit level and at its headquarters in Irvine, Calif., corporate officials confirmed Monday. Thirty of those jobs represent the elimination of open, unfilled positions with Taco Bell, while the remaining 75 are layoffs of staff members. Taco Bell is a division of Louisville, Ky.-based Yum! Brands Inc. The quick-service Mexican chain operates or franchises about 5,600 locations.

Thanksgiving Prep: How To Make Green Beans Sexy   (recipe - fifteen Spatulas)

There are some foods that just aren’t sexy.  Meatloaf comes to mind (and if you’ve succeeded in making it attractive, let me know).  But green beans CAN be sexy, it’s just when they are sold frozen and canned, they can gain a pretty awful reputation.  Canned green beans are just disgusting, and hardly qualify as edible food in my book.  I think the best way to prepare them is freshly sauteed with lots of aromatics. Here’s how to make some beautiful green beans for your Thanksgiving feast.

Guidelines For Food And Beer Pairings

Beer has often been seated at the kid’s table of the culinary world. We have been conditioned by various media to be content to have a pale American lager in one hand and either a burger, hot dog, buffalo wing or pizza in the other. While some of those pairings work quite well, we should not be limited by them.

Beer can be amazingly complex in flavor and aroma. It can smell and taste of freshly baked bread or of fresh flowers, citrus and pine. It can be surprisingly sweet or bash you over the head bitter. With over 70 different styles of beer, the gamut of flavor combinations is large indeed.

8 Steps To Getting What You Want Without Credentials (Non Food-ish)
It's. That. Easy. At least Tim Ferriss thinks so.

Chopbiscuit Interview: Meet Joe Pastry

Editor's note: This is a series of food related interviews with industry professionals, writers, bloggers, executives, farmers and folks who have made a positive impact on the food cosmos.

Joe Pastry baking up some pumpkin scones

Meet Joe Pastry

Joe Pastry, aka Jim Beatty,  is a well known food writer who believes that if a man feels like whipping up a nice almond cocoa genoise or a few madeleines, well…he should be able to. The popular Joe Pastry blog is a site dedicated to baking enthusiasts who also enjoy the science and history of some of your favorite confections. I've gotten to know Joe recently and he's a wealth of knowledge and an enjoyable guy to chat to. I had the opportunity recently to ask him a few questions about the state of food blogs, his passion for baking and what the future holds for Joe Pastry.


Joe Pastry? Tell me how this all began?
 

I’d been working as a baker for several years, in Chicago and here in Louisville where I owned a doughnut business. When that business failed I wasn’t willing to give up baking. Rather I was trying to find an excuse to keep doing it. The food blogosphere was cranking up then, and I noticed that while a lot of bloggers were sharing food ideas and inspirations, relatively few were talking about techniques. Since I’m technically minded, I thought it was a niche I could fill, demonstrating how pro techniques could be applied in home kitchens. I chose “Joe Pastry” because I consider myself an everyday baker (I’m not a trained pastry chef), and I wanted to inspire other everyday bakers to try things that might intimidate them.)

You seem to have a passion for the science behind the craft of baking - where did that come from?

I’ve always been a nerd, that’s the main thing. The kind of person who’s not content to just do things the right way. I have to know WHY the right way is the right way. As a kid I was always full of those sorts of questions, driving my parents and everyone around me crazy. I’m also a perfectionist. Understanding why things work the way they do in baking helps me cut down on errors…which still occur with frustrating regularity.

You have a lot of great followers. How much have you learned from the interactive application of hosting a popular food blog?

 

You’re very right that I’m blessed with an extraordinary readership. Lots of very, very smart people who aren’t afraid to let me know when I’m wrong (which is often). I pick up tips from better bakers, chemistry from real chemists, history from real historians, recipes from people who live in the regions where classic breads and pastries actually come from. That doesn’t mean it’s a forum — I’m too much of a control freak to permit that. But it does create an environment where I can constantly learn and pass my learning on to other people. 

How are blogs influencing the food landscape from your eyes?

Primarily food blogs serve to gin up and maintain enthusiasm for food new trends. I think there’s a big misunderstanding that food blogs are places where food innovation happens. That’s not true in my view. I see blogs mainly as places where people who agree with one another congregate and reinforce each other.  At their worst they’re echo chambers. At their best they are fantastic test kitchens where ideas are subjected to intense, obsessive scrutiny. They can elevate the good — or the merely trendy — very, very quickly. Conversely they can sink the bad or irrelevant in the blink of an eye. 

Joe Pastry 2015 - where do you want to take the blog

 

Blogging for me is a personal exercise, to help me keep sharp as a baker, writer and food marketer. So my plan is to keep doing what I’m doing, hopefully making joepastry.com a bigger and more useful resource. Should I stumble into a way to make more money, that’d be great, but so far the model of giving content away for free hasn’t yielded any real financial dividends for anyone. I know of at least a couple of cooking schools that use the site as a textbook, and that gives me a lot of pride. I’d like to see that trend continue, I hope to good enough to deserve that honor. Otherwise I just hope to keep at it!

(* I would like to personally thank Joe for taking the time to answer some of my questions. Don't forget to head over to Joe Pastry to get your daily bakin' fix.)

Food Deserts: Changing the landscape

Not much healthy eating here eh?

Editors note: This is a series of posts on food, cooking and sustainable eating habits. We will explore the culture around food in this country and the little steps we can make to secure a laudable future in the world of provisions.

The majority of us never have to think where our next meal will come from from much less put a second thought of how we're going to get to a grocer to choose a healthy well balanced meal. Many of us simply do so with little to no effort. But for millions of Americans it's not that simple because of limited access to healthy food.

These urban areas are called Food Deserts.  But over the last few years, there is been a major uprising throughout the country of people that are choosing to do something about this important issue of food well being. The organization wholesomewave is all about nourishing neighborhoods through access and affordability to healthy, locally grown fruits and vegetables to people who have otherwise not had many of our opportunities. They have created programs like the the Double Value Coupon Program at over 200 farmers markets in 23 states.

Check out wholesomewave to find out how you can help and get some great information about moving towards a more healthy lifestyle.