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Stoner Cooking 9-20-12

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  • robalini
    Please send as far and wide as possible. Thanks, Robert Sterling Editor, The Konformist http://www.konformist.com http://robalini.blogspot.com
    Message 1 of 1 , Sep 20, 2012
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      Please send as far and wide as possible.

      Robert Sterling
      Editor, The Konformist

      Steamshovelpress.com is back! New web content! New book product! New conference information! PLUS: a new, daily, twitterish quip: "Parapolitics Offhand!"

      Now available on CD and through US Mail only: Popular Parapolitics, 219 pages, illustrated, of comentary on the nexus of parapolitics and popular culture. $15 post paid from Kenn Thomas, POB 210553, St. Louis, MO 63121.


      Ale to the Chief
      White House Beer Recipe

      Robalini's Note: Say what you will about Barack Obama the politician, he apparently is an excellent beer maker...

      White House Honey Porter


      2 (3.3 lb) cans light unhopped malt extract
      3/4 lb Munich Malt (cracked)
      1 lb crystal 20 malt (cracked)
      6 oz black malt (cracked)
      3 oz chocolate malt (cracked)
      1 lb White House Honey
      10 HBUs bittering hops
      1/2 oz Hallertaur Aroma hops
      1 pkg Nottingham dry yeast
      3/4 cup corn sugar for bottling

      In a 6 qt pot, add grains to 2.25 qts of 168° water. Mix well to bring temp down to 155°. Steep on stovetop at 155° for 45 minutes. Meanwhile, bring 2 gallons of water to 165° in a 12 qt pot. Place strainer over, then pour and spoon all the grains and liquid in. Rinse with 2 gallons of 165° water. Let liquid drain through. Discard the grains and bring the liquid to a boil. Set aside.
      Add the 2 cans of malt extract and honey into the pot. Stir well.
      Boil for an hour. Add half of the bittering hops at the 15 minute mark, the other half at 30 minute mark, then the aroma hops at the 60 minute mark.
      Set aside and let stand for 15 minutes.
      Place 2 gallons of chilled water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons if necessary. Place into an ice bath to cool down to 70-80°.
      Activate dry yeast in 1 cup of sterilized water at 75-90° for fifteen minutes. Pitch yeast into the fermenter. Fill airlock halfway with water. Ferment at room temp (64-68°) for 3-4 days.
      Siphon over to a secondary glass fermenter for another 4-7 days.
      To bottle, make a priming syrup on the stove with 1 cup sterile water and 3/4 cup priming sugar, bring to a boil for five minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 1-2 weeks at 75°.

      White House Honey Ale


      2 (3.3 lb) cans light malt extract
      1 lb light dried malt extract
      12 oz crushed amber crystal malt
      8 oz Biscuit Malt
      1 lb White House Honey
      1 1/2 oz Kent Goldings Hop Pellets
      1 1/2 oz Fuggles Hop pellets
      2 tsp gypsum
      1 pkg Windsor dry ale yeast
      3/4 cup corn sugar for priming

      In an 12 qt pot, steep the grains in a hop bag in 1 1/2 gallons of sterile water at 155 degrees for half an hour. Remove the grains.
      Add the 2 cans of the malt extract and the dried extract and bring to a boil.
      For the first flavoring, add the 1 1/2 oz Kent Goldings and 2 tsp of gypsum. Boil for 45 minutes.
      For the second flavoring, add the 1/2 oz Fuggles hop pellets at the last minute of the boil.
      Add the honey and boil for 5 more minutes.
      Add 2 gallons chilled sterile water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons. There is no need to strain.
      Pitch yeast when wort temperature is between 70-80°. Fill airlock halfway with water.
      Ferment at 68-72° for about seven days.
      Rack to a secondary fermenter after five days and ferment for 14 more days.
      To bottle, dissolve the corn sugar into 2 pints of boiling water for 15 minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 2 to 3 weeks at 75°.


      Organic Sugar-Free Dark Chocolate Almond Milk
      Recipe by Jonathan Willbanks

      There's nothing quite like a tall glass of cold chocolate milk. But if you're like me, you may have given up this favorite treat as off-limits for the health-conscious individual. Conventional chocolate milk is loaded with pasteurized dairy, sugar, and usually some form of preservative or artificial flavoring for good measure.

      But during a recent flash of insight, I devised a delicious, easy, and guilt-free recipe for dark chocolate milk that is not only easy on the waste line, but is loaded with antioxidants and minerals.

      Add the following to a large glass:
      12 oz. organic unsweetened almond milk, chilled (I use Whole Foods 365 brand)
      1 Tbsp organic raw unsweetened cacao/cocoa powder
      4 single-serving packets of stevia, or 1 Tbsp xylitol
      (Optional) 1 tsp spirulina powder, for added nutrients — This will change the color, but not the taste

      Stir with whisk or fork until coca and stevia/xylitol are smoothly mixed.

      Drink and enjoy!

      That's it. This simple, fast recipe will produce one of the most satisfying glasses of chocolate milk you've ever tasted. Prep time is about three minutes, and total cost is about $1/serving. A perfect healthy alternative for kids, adults, diabetics, and anyone with a sweet tooth.

      This recipe is:
      Low fat

      Author's Note: You may freely repost this recipe in full on other sites and blogs. Please provide attribution to Jonathan Willbanks, and a link back to ConsciousLifeNews.com.


      10 of America's best historic restaurants
      Amanda Kludt, Special to CNN
      Mon August 20, 2012

      (CNN) -- Eating well while traveling doesn't always mean hitting up the newest, hottest and trendiest locales. Besides, given the notoriously high failure rate in the restaurant industry, chances are the memorable new restaurant you try this year won't be around in the years to come.

      Those who want a side of history with their dinners -- and a higher probability for a return visit -- should seek out some of America's wonderful, still-thriving historic restaurants, from the centuries-old steakhouses in Manhattan to San Francisco's 100-year-old seafood counter, Seattle's midcentury four-star, and the Tex-Mex breakfast spot that Austin, Texas, politicos, from Lyndon B. Johnson onward, have called home for decades.

      Old Ebbitt Grill, Washington, D.C.

      Washington icon the Old Ebbitt Grill has been attracting the likes of presidents and beltway movers and shakers since its opening in 1856. It is the city's oldest bar and restaurant, and though it has relocated twice -- most recently to 15th Street two blocks from the White House in 1983 -- many of the original spot's artifacts, including taxidermy and gas lamps, made the move.

      Like many of the country's oldest restaurants, Old Ebbitt serves a take on saloon fare -- meatloaf, chops, burgers -- but the chefs here also rotate in specials based on local ingredients and seasonality. The very famous Oyster Bar should not be missed.

      675 15th St. NW, Washington, D.C., 20005

      Keens Steakhouse, New York

      New York teems with venerable, historic restaurants and boasts a fair share of the country's most distinguished steakhouses, yet Keens Steakhouse stands above the rest. Albert Keen founded the restaurant in 1885 in what was then the Theater District, Herald Square. Now, it's a living relic, with a handful of clubby, wood-paneled rooms decked out in historic paraphernalia, framed old paintings, photographs and menus.

      The ceilings heave with 90,000 clay pipes once smoked by regulars, including Babe Ruth, JP Morgan and Teddy Roosevelt. What to order? That's easy: the famed mutton chop, on the menu from the beginning and perfected year after year.

      72 West 36th Street New York, NY 10018

      Canlis, Seattle

      Canlis is a baby on this list, clocking in at just 62 years old, but it's a treat for any traveler who appreciates lineage, architecture and high-caliber food. First, the building is a midcentury masterpiece --- all windows and stone and soaring ceilings -- designed by the father of Northwestern architecture Roland Terry and Honolulu-based Pete Wimberly.

      Inside, diners find an elegant four-star restaurant, run by third-generation owners Mark and Brian Canlis. They revamped the menu offerings in 2008 when they brought chef Jason Franey on board, snatching him up from the Michelin-starred Eleven Madison Park in New York. Now the restaurant is at the forefront of the Seattle dining scene, relevant and revered.

      2576 Aurora Avenue North Seattle, WA 98109

      Pacific Dining Car, Los Angeles

      In 1921, when Los Angeles was transfixed by train travel and urban trollies, Fred and Grace Cook built and opened a trolly car specifically designed as a restaurant. It was a quick hit, and they were able to pick up and move easily when their rent grew too expensive.

      Now, Pacific Dining Car has been parked solidly in the same spot for almost 90 years (and expanded into a new location in Santa Monica). Since they age prime beef on the premises, the restaurant is known for its excellent steaks. Because it's one of the few fine dining options open 24-hours a day, it enjoys a solid patronage from late-night eaters.

      1310 West 6th Street Los Angeles, CA 90017

      Swan Oyster Depot, San Francisco

      Come lunchtime San Francisco food lovers looking for pristine seafood, a clubby atmosphere, white tablecloths and power players head to 163-year-old classic Tadich Grill. Those looking for the same pristine seafood but less pomp and more fun head to Swan Oyster Depot, one of the real restaurant gems of the Bay Area.

      The space consists of just one long raw bar, with around 20 stools, manned by a handful of friendly shuckers and servers doling out oysters, clams, lobster, chowders, seafood salads and wine. It's all about the charm, not about the pretense. Getting there outside of prime time lunch hours will guarantee a shorter wait to get in, as the secret has been out on this place since it opened in 1912.

      1517 Polk Street San Francisco, CA 94109

      Jacob Wirth, Boston

      Boston, of course, is rife with historic tourist attractions, including restaurants. And though German pub Jacob Wirth is the second oldest restaurant in the city, having opened in 1868, it is more of a local hangout and Theater District go-to than a tourist hub.

      They serve solid pub grub -- burgers, mozzarella sticks, fish 'n' chips -- as well as authentic Germanic fare like Wiener schnitzel and sauerbraten and have one of the biggest beer selections in the city (with taps that are changed regularly, given the crowds). There are sing-a-longs every Friday night to complete the beer hall vibe.

      31 Stuart Street Boston, MA 02116

      Cisco's Restaurant Bakery, Austin

      Widely known for serving the best breakfast in Austin, 62 year-old Tex-Mex spot Cisco's is family run and has been a local favorite for generations. The migas are legendary, but don't miss their huevos rancheros and complimentary hot fluffy biscuits. It is an established hangout for Austin politicos and looks about the same as it did when Lyndon Johnson held court here many mornings during his days in the Legislature.

      1511 E 6th St, Austin, TX 78702-3375

      Commander's Palace, New Orleans

      Of New Orleans' historic grande dame restaurants, and there are a few, Commander's Palace, built in 1880 in a stunning Victorian house, is the one that isn't just banking on its storied reputation. The kitchen has produced New Orleans legends, from Paul Prudhomme to Emeril Lagasse, and today showcases the food from future culinary rock star Tory McPhail. The space suffered severe damage during Hurricane Katrina but was successfully refurbished and reopened in October 2006.

      The guidebooks will report that brunch is popular, and it is, but that's not the time to go. Head over there for an elegant dinner of haute Creole dishes like Louisiana crawfish gnocchi, pecan-crusted Gulf fish and tenderloin of fire-spiced pork.
      1403 Washington Avenue New Orleans, LA 70130

      Calumet Fisheries or Berghoff, Chicago

      Calumet Fisheries is not really a restaurant. It's a take-out fish shack and smokehouse on the edge of the Calumet River in Chicago, offering all manner of gorgeous smoked and fried fish to seafood-loving locals who wait patiently for their lunches and then chow down in their cars. It's a classic institution, attracting crowds since 1948, and a must for visiting seafood fanatics.

      3259 East 95th Street, Chicago, IL 60617

      Those seeking a historic Chicago dining experience with actual chairs and tables better head toward the Berghoff, the 114 year-old German icon and one of the oldest family-run businesses in the country. What started as a men's-only beer hall to showcase the Berghoff family's signature beer has evolved over the century into a modern German restaurant with pierogis, Jager schnitzel, beer-battered cod and some un-German selections like mushroom paninis and Cajun chicken salads.

      17 West Adams Street Chicago, IL 60603

      Ralph's, Philadelphia

      Ralph's, the oldest Italian restaurant in the country continuously owned by the same family and a one-time favorite of Frank Sinatra, serves the classic rib-sticking red sauce Italian-American fare that is now so ubiquitous it's almost passe in the food world -- lasagna, spaghetti and meatballs, eggplant parmesan. But as one of the true Italian-American originals, Ralph's serves this food well and serves it with pride in a boisterous row house.

      The three floors of the restaurant quickly fill on most nights with regulars, locals and visitors wanting to get an authentic introduction to the Italian culture of South Philly, so reservations are recommended.

      760 South 9th Street Philadelphia, PA 19147


      Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce

      ACTIVE: 5 MIN
      TOTAL TIME: 30 MIN
      SERVINGS: 4

      Redolent of ginger and jalapeños, the tomato sauce is a lively addition to plain grilled chicken. If you like less heat, use only one jalapeño.

      4 tablespoons cooking oil
      3 cloves garlic, minced
      1 chicken (3 to 3 1/2 pounds), quartered
      3/4 teaspoon salt
      Fresh-ground black pepper
      1 onion, chopped
      1 tablespoon minced fresh ginger
      2 jalapeño peppers, seeds and ribs removed, minced
      1 1/4 cups canned crushed tomatoes in thick puree
      1 cup canned unsweetened coconut milk
      2 tablespoons chopped cilantro or parsley

      Light the grill. In a shallow dish, combine 3 tablespoons of the oil with two-thirds of the minced garlic. Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the salt and 1/8 teaspoon pepper. Grill the chicken over moderately high heat, basting with the remaining garlic oil, until just done, about 10 minutes per side for the breasts, 13 for the legs.

      Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the remaining garlic, the ginger, and the jalapeños, and cook, stirring, for 1 minute longer. Add the tomatoes, the coconut milk, the remaining 1/2 teaspoon salt, and a pinch of pepper. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the cilantro and serve with the chicken.

      SERVE WITH Rice and beans or refried beans are typical Brazilian side dishes that taste especially good with chicken, as well as a crisp salad.


      This spicy dish will demolish any subtlety in a wine. Go for something straightforward and gulpable: a fresh white wine such as a Pinot Bianco from northern Italy, a slightly chilled red such as Beaujolais from France, or a beer.



      SERVINGS: 4 to 6 servings
      PREP TIME: 5
      COOK TIME: 0

      2 full racks pork spareribs, trimmed (about 6 lbs.)
      1/4 cup prepared seasoned spice rub for ribs
      1/2 cup FRANK'S® RedHot® Sweet Chili Sauce
      1/2 cup barbecue sauce

      TO COOK RIBS: prepare grill for indirect cooking over medium-low heat (250°F). Sprinkle ribs with spice rub. Place ribs on rib rack or in foil pan. Cook on covered grill 2 1/2 to 3 hours until very tender.
      MIX Sweet Chili Sauce and barbecue sauce.
      BASTE ribs with sweet chili mixture during last 15 min. of cooking. If desired, grill ribs over direct heat at end of cooking to char slightly.

      Tips: To ensure that ribs will be very tender, score membrane on underside of ribs with sharp knife.
      When the snow is knee-high deep, bake the ribs at 250°F for 3 hours or until very tender. Baste with sauce during last 15 min. of baking.
      Note: Indirect Grill Method - Set drip pan filled halfway with water under grilling rack. Arrange coals around drip pan. Place food on rack over drip pan. Cover grill. If using a gas grill, turn gas off under drip pan.


      SERVINGS: 4 servings
      PREP TIME: 5
      COOK TIME: 3

      2/3 cup FRANK'S® RedHot® Buffalo Wings Sauce
      1 lb. jumbo shrimp, peeled and deveined

      POUR 1/3 cup Buffalo Wing Sauce over shrimp.
      GRILL shrimp about 3 minutes until shrimp turn pink, turning once.
      TOSS grilled shrimp in remaining sauce. If desired, serve with celery, carrots and blue cheese dressing.


      SERVINGS: 3 cups dip
      PREP TIME: 10
      COOK TIME: 20

      2 (8 oz.) pkgs. light cream cheese, softened
      1/2 lb. flaked crab meat, drained
      1/2 cup diced red bell pepper
      1/4 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
      2 tbsp. minced green onion
      1 tbsp. prepared horseradish

      HEAT oven to 375°F. Beat cream cheese until smooth. Stir in crab meat, bell pepper, Frank's RedHot Sauce, onion and horseradish.
      SPREAD mixture into 9-inch pie plate.
      BAKE 20 min. or until hot. Serve with crackers or vegetables.

      Tip: You may substitute cooked, chopped shrimp for the crab meat.
      Tailgating Tip: Prepare dip and spoon into heavy disposable foil pan. Place on grill. Heat and stir dip until hot.


      Chewy granola bars

      Makes 24 bars


      4 cups old fashioned oats (gluten-free if you prefer)
      1/3 cup coconut oil*
      1 cup raw honey*
      4 teaspoons of pure vanilla extract
      1/4 teaspoon of sea salt
      1/8 teaspoon of ground cinnamon
      1 1/2 cups almonds, chopped (a food processor works great for this)
      1/2 cup cocoa nibs* (optional) - These are unsweetened bits of chopped cocoa that contain no sweeteners or other ingredients.

      * This ingredient is often not available at regular grocery stores. You may need to shop at a natural health market or online.


      Preheat oven to 350 degrees.

      Place oats on an ungreased 11" x 17" rimmed baking sheet and toast in the oven for 10 minutes, stirring every three to four minutes.

      Meanwhile, melt honey and oil together in a medium saucepan over medium heat, being careful not to burn it. Remove pan from heat; and add vanilla, salt and cinnamon. Stir until dissolved.

      Add toasted oats to the saucepan mixture and toss to coat evenly. Add chopped almonds and stir. Add cocoa nibs (optional) and stir to combine.

      Line a smaller (10" x 15") rimmed baking sheet with parchment paper. (Tip: Sprinkle the sheet with a few drops of water first to help keep the paper in place.)

      Transfer batter to this cookie sheet and gently spread to all edges. Once entire sheet is covered, press batter firmly into the pan. You can use a large spatula or your hands for this step. To prevent the batter from sticking to your hands, wet your hands or place a sheet of parchment or wax paper between your hands and the batter before pressing.

      Bake 8-10 minutes at 350 degrees. The bars are done when they just begin to turn brown at the edges. Don't wait too long or they may burn. Bars will be moist and crumbly when removed from the oven, but they come together as they cool. (It may take a few attempts for you to figure out the best amount of time in your own oven.)

      Let bars cool completely (about 90 minutes on a cooling rack; longer if you don't have a cooling rack). Transfer bars and parchment paper to a cutting board and cut into 24 bars.

      If you like your bars a little firmer and sweeter, store them in the fridge. They also freeze well for later use; and they can be eaten frozen as well if you forget to thaw them out.


      Reese's Peanut Butter Cup Brownies

      Reese's Peanut Butter Cup Brownies


      For the Brownies:

      1 box of your favorite brownie mix (you can make your favorite scratch-made brownies too!)
      1/2 – 1 bag of Reese's Minis
      For the Ganache Topping:
      1/2 – 1 cup peanut butter (depending on how peanut buttery you want the ganache)
      1 – 2 tbsp. shortening

      Make the brownie mix according to box instructions.

      Add in 1/2 – 1 bag of Reese's Minis (totally your preference on how much you want in there) to the mix and fold gently until well combined.

      Pour batter into greased pan (the size will be listed on the back of the brownie mix box).

      Bake the brownies according to the box instructions or until a toothpick comes out clean.

      When the brownies come out of the oven, allow to cool for up to a half hour.

      Meanwhile, combine peanut butter and shortening into a heat-proof bowl and place over a pot of boiling water. Stir vigorously until all the shortening is melted and the mixture is glossy and smooth.

      Pour over cooled brownies and drizzle with additional melted chocolate (optional).


      Reese's Fudge Pie

      for the crust-
      -9 whole graham crackers, crushed
      -1/3 cup melted butter
      -1/3 cup sugar

      for the fudge-
      -1 (14 oz) can sweetened condensed milk
      -3 cups semi-sweet chocolate chips (original used a combo of milk choc and semi-sweet)
      -1/4 tsp salt
      -2 tsp vanilla
      -1 (8 oz) bag Reese's minis (reserve a few for the topping)

      for the mousse-
      -1 cup peanut butter
      -1 cup powdered sugar
      -8 oz cream cheese, at room temperature (I used 1/3 less fat)
      -1 1/2 cups Cool Whip, thawed

      1. To make the crust, mix all ingredients together and press into a 10-inch springform pan. Bake at 350F for 8 minutes and set aside to cool.
      2. To make the fudge, mix all ingredients together over medium low. Stir until smooth and completely melted. Pour fudge over crust, spreading evenly. Press Reese's minis into the fudge (reserve about 10-12 for the topping).
      3. To make the mousse, mix the peanut butter, cream cheese, and powdered sugar in a bowl, beating with a mixer until combined and smooth. Fold in Cool Whip. Spread over the top of the pie.
      4. Coarsely chop remaining Reese's minis and sprinkle over the pie. Cover and chill for at least 1 hour before cutting into slices and serving.


      Haagen-Dazs Tropical Banana Split

      ½ cup heavy cream
      1½ tablespoons powder sugar
      ¼ teaspoon vanilla extraxt
      2 ripe bananas
      ¼ cup finely chopped fresh pineapple
      ¼ cup finely chopped strawberries
      1 scoop Vanilla Haagen-Dazs ice cream
      1 scoop Strawberry Haagen-Dazs ice cream
      1 scoop Coconut Pineapple Haagen-Dazs ice cream
      2 tablespoons chopped macadamia nuts


      Combine the cream sugar and vanilla in a medium bowl and whip until the cream holds medium peaks.

      Arrange the bananas in a serving bowl. Add the three scoops of Haagen-Dazs ice cream. Spoon the pineapple, strawberries on top. Top with whipped cream and chopped macadamia nuts.

      If you can find a fresh waffle cup or cone, you will enter ice cream mecca carrying the gold metal.
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