Food, Brewed & BBQd

Alyssa Anda posted these on her blog.  I saw the link via Huff Post.

Great photos by artist Christopher Boffoli using miniature figurines and various food items.  Check ‘em out!

Example:

Well, due to lack of finances didn’t get to try as many brew as I would have liked, but in the spirit of the week wanted to at least try some beers I hadn’t tasted. I did pick up some Sam Adams Noble Pils  actually on sale at a small neighborhood liquor store who’s selection isn’t all that great compared to the big box stores I usually prefer to shop at.  Had it once before last year and have to say it’s one of my fave Same Adams brews for sure, but there was nothing at that store I hadn’t had before.

So, the highlight of the week was finding out that Strange Brewing Company here in Denver is only a three minute drive from where I work and they also celebrated their first anniversary last week.  Found this out on the  ACBW website when looking for local beer events.    I then remembered I had a couple of their brews at the 2010 GABF.  Good stuff.  Pretty sure they won a medal or two. Well, you know GABF memories can be a little fuzzy.  hehe.  So many beers…so few brain cells.   I found out they do growler refills for $10 for most of their beers and I stopped by and got the Strange Pale Ale and the Tainted Black .   Both were yummy.  I’d give the nod to the black, though I have to admit that’s one of my fave beer styles…it’s well done.  Told them I’d try making a stop there more of a routine on my way home from work from now on.  Oh, Tim one of the owners was very accommodating.  I showed up a hour before the tasting room actually opened and asked if he’d sell a couple growlers, he said, “Sure!  Who am I to stand between a man and his beer?”  Indeed!  He even offered tasters.    I’ll be back.

Some chef on one of the food TV shows recently said a good cook should be able to make two things well;  1) Roasted whole chicken-can do, and 2) an omelette.  While I can cook up a mean breakfast using scrambled eggs, fried eggs, egg casseroles, breakfast sandwiches, breakfast burritos, etc., I’ve come to realize my omelette technique is just bad.  The last few Saturday mornings been trying to make a basic omelette with various veggie and cheese stuffings, but the egg is either too cooked (brown) on the bottom and not cooked enough on the top, or just not coming out good consistency-wise.  I’m using a teflon, 8” non-stick omelette skillet with butter. Give me some tips!  Thanks.

Don’t forget to go buy some good American made microbrews next week!

Check out CraftBeer.com for more info.  There are literally 100’s of events planned nation wide at a brewery near you.

Check the American Homebrewers Association website for more info.