Category: links

A long time ago, I remember reading about the tyranny of tabbed browsing. You would get a bunch of tabs you wanted to read, but their numbers would grow faster than your ability to read them. For a while I tried to address this by capturing those pages in a list in hopes of a better future where I might read them at my leisure. I am trying again, here.

• Skillet Shrimp Fajitas — It’s all in the seasoning for these skillet shrimp fajitas! Toss shrimp in some chili powder and red pepper flakes, and then quickly cook them in a skillet with some veggies. Better-than-restaurant quality fajitas are yours in no time!
• How To Make Lemonade from Scratch — Sipping icy-cold sweet lemonade on a blazing-hot summer day is one of life’s finest pleasures, which is why we think making lemonade from scratch should be the easiest drink you make this summer. After all, it is just three ingredients: lemon juice, sugar, and water. There’s absolutely no reason you should be heating up the stove or breaking a sweat to squeeze lemons.
• Caroline’s Carrot Cake — This easy, no-nut carrot cake comes right out of my mother Caroline’s (of Caroline’s Cakes) grandmother’s kitchen. Four moist layers of carrot cake are filled and iced with the creamiest of cream cheese icings. A taste to behold! —Richard Reutter
• Orange Marmalade Recipe — This orange marmalade recipe is started the day before you will be canning it. Chopped Oranges need to soak for 12 – 18 hours. I start it in the evening and then finish and process it late the next morning or after lunch the next day.
• Grilled Corn Salad — Here’s an easy summer salad made with grilled corn, peppers, and zucchini! Serve it with burgers and grilled chicken at your next backyard barbecue. Keeps well, too!
• Butterscotch Cookies — Love butterscotch? Then put these cookies on your list! These crispy, crunchy butterscotch cookies made with brown sugar and browned butter, perfect for dunking in milk or coffee.
• 11 Homemade Jam Recipes for Beginners — If you’re never made jam before, the process may seem daunting. But homemade jam is surprisingly simple — and the results will blow any store-bought jar out of the water. Here are 11 of our easiest recipes to start with.
• Classic Southern Buttermilk Biscuits — These Classic Southern Buttermilk Biscuits are light, tender, and the perfect match for a slice of ham, melted butter and honey, your favorite jam, or smothered in country gravy!
• Classic Shortbread Cookies — Take afternoon snack time to a new level with these buttery, crisp, and utterly delicious classic shortbread cookies! Easy to share, but we won’t blame you for keeping them all to yourself.
• Moroccan Orange Cake — I am willing to guarantee that you are going to fall abso-flippingly in love with this simple cake I am sharing here with you today.  GUARANTEE!  Not only is it a very simple cake to make, but it has to be one of the moistest, most flavourful cakes you could ever want to eat.
• How To Make Quick & Easy Chicken Flautas — Hola! Vianney from South Texas here to share with you how to make the tastiest flautas filled with juicy shredded chicken. The filling can be made in advance, which means these babies come together in under 30 minutes. Served warm with plenty of shredded lettuce, tomatoes, crema, and avocado, flautas are a quick and easy dinner idea.
• The Best Tartar Sauce — The recipe I am sharing today is one I developed when I worked down South at the Manor. I used to make it when I was making them Cod Cakes or even just pan frying fish. They loved it. No surprise there. It’s totally delicious!  Homemade Tartar Sauce from scratch tastes infinitely better than anything mass produced!!
• How to Make Romesco Sauce the Catalonian Way — Romesco is a bold Spanish sauce that’s delicious and incredibly versatile, as good on roasted meats as it is on raw vegetables. Here’s how to get closer to the original flavor of the sauce than many English-language recipes will allow.
• Restaurant-Style Sizzling Steak Fajitas — This recipe preserves all the things that make fajitas so fun and enjoyable, while also transforming the restaurant favorite into an easy, accessible weeknight meal. Read on for my tips that make it a breeze every time.
• Easy, Crispy Baja Fish Tacos — Sitting oceanside, cold beer in hand, enjoying a crispy fish taco — that’s what summer dreams are made of. The next best thing? Recreating that moment at home, and this California-inspired fish taco recipe lets you do just that.

Here is a way to get custom bottle caps to go with your custom beer bottle labels. The good folks over at BottleMark™ — Cameron and HER Cooper — will let you upload your own design, or use one of theirs, and print and ship you any number of caps (even just one).

They even have magnets if you want to stick them to your kegerator.

Did you have your stout for International Stout Day? I know I did.

(Via the Beer Goddess.)

Wil Wheaton and his son have gotten into home brewing. They go all the way and make labels for their beers.

I gave it a try. I managed to quickly slap these together.

Brew Your Own: The How-To Homebrew Beer Magazine – Story Index – Brewing History – Archaeobeer:

The key ingredient that seems to anchor the switch from hunting and gathering to gardening, herding and farming, is the domestication of starchy staple foods. The first of these were grains — particularly wheat and barley — domesticated in the Near East and Asia Minor beginning around 12,000–10,000 years ago…

Domesticated starchy staples revolutionized life because they provided huge amounts of energy and, especially, because they could be stored to feed folks even through lean seasons. As I noted, wheat and barley were among the very first domesticated plant foods. And what do we do with wheat and barley? Well, we make beer, of course, and for that reason some archaeologists have argued that beer was the reason that people settled down and began to farm in the first place. In this view, beer itself might have led to civilization.

• "Off Flavor" Guidelines
  This section is intended to give an overview of the more important flavors and flaws that may be encountered while judging. Some of these flavors may be appropriate in some styles, but not in others, and the desirability will depend on the concentration. For this reason, not all of these characteristics are considered to be off-flavors. There are several references that offer a more detailed description of potential flavor and appearance flaws in beer. Most homebrewing handbooks discuss them in appendices, and although it is somewhat outdated, the 1987 Zymurgy Special Issue on Troubleshooting is worth reading. The more technically inclined reader should consult George Fix's Principles of Brewing Science and George and Laurie Fixs' Analysis of Brewing Techniques. Finally, Brewing Techniques is running a Focus on Flavors column through 1998 that describes the flavors that appear on the Beer Flavor Wheel.
  (tags: flavors)
• A. J. deLange on Beer Color in HOMEBREW Digest #3234 Fri 28 January 2000
  There are probably dozens of ways to do this but the following will give you a color that is very close to a real beer color – in fact it will give you something like the average color for a beer with a particular SRM based on the sample of about 65 beers I measured. Remember that SRM is a fair predictor of beer lightness/darkness but not a good predictor of beer color. I'll give the formulas and then in brackets, […], the values for a beer of SRM 10.
  (tags: color srm formula)
• TableTop Grain Malting Floor For Craftbrewers
  Build a Countertop Grain Malting Floor. by Lina Thorgrimsdottir von Wissen
  (tags: malting diy)
• CraftBeer.com | Otto's Pub & Brewery
  Video interview with Otto's owner talking about the history and operation of the brew pub.
  (tags: local brewpub)