Weekend Wisdom - George Bernard Shaw

“Vegetarians claim to be immune from most diseases but they have been known to die from time to time.”
- George Bernard Shaw

Gotta Get Gear - Bacon Floss

OK, so we all know bacon can make anything awesome. So instead of using your normal mint flavored floss why not try bacon flavored.

Dentists should really push this as it may get the average non flosser to practice better hygiene.

This waxed floss is flavored like crispy fried bacon, making the normally tedious process of flossing a little more fun. It set  you back about $5 or the cost of a package of sliced bacon at your local  store. You can find it at the link below.

Get Your Bacon Floss Here

Wednesday Webs - Beer Review Dude

Here is one of my favorite beer review dudes on Youtube. Check out some of his videos and don't forget to subscribe to his channel. 

Two Recipe Tuesday - Butterbeer

In advance of this weeks release of the final Harry Potter installment we thought it would be awesome to brew up some Butterbeer. After having our first real taste of this fiction to reality drink during our vacation last week to The Wizarding World at Universals Islands of Adventure, we were able to track down a recipe that was as close as you can get to the real thing. Now the only question is how do we get this stuff on tap.

BUTTERBEER

Start to finish: 1 hour (10 minutes active)

Servings: 4

1 cup light or dark brown sugar

2 tablespoons water

6 tablespoon butter

1/2 teaspoon salt

1/2 teaspoon cider vinegar

3/4 cup heavy cream, divided

1/2 teaspoon rum extract

Four 12-ounce bottles cream soda

In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.

Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.

Once the mixture has cooled, stir in the rum extract.

In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Two Recipe Tuesday - Spanish Pork Burger

This Spanish-themed burger is boldly flavored with sautéed onions (which keep it moist), paprika, garlic, and green olives. The creamy mayonnaise spread is tangy with lemon and a hint of earthy saffron.

Ingredients

• 1 tablespoon(s) extra-virgin olive oil
• 3 cup(s) thinly sliced Spanish onion
• 3/4 teaspoon(s) freshly ground pepper, divided
• 1/4 teaspoon(s) salt, divided
• 1 pound(s) lean ground pork
• 1 tablespoon(s) finely chopped Spanish green olives, such as Manzanilla
• 2 teaspoon(s) minced garlic
• 2 teaspoon(s) Pimentón de la Vera (see Shopping Tip) , or Hungarian paprika
• 1/4 cup(s) reduced-fat mayonnaise
• 2 teaspoon(s) freshly grated lemon zest
• 1 tablespoon(s) lemon juice
• Saffron (see Ingredient Note)
• 1/4 cup(s) shredded Manchego or Monterey Jack cheese
• 4  whole-wheat hamburger buns, toasted
• 2  whole jarred Piquillo peppers (see Shopping Tip) , or jarred pimientos, halved lengthwise

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Directions

1. Heat oil in a large skillet over medium heat. Add onion, 1/4 teaspoon pepper, and 1/8 teaspoon salt. Cover and cook, stirring occasionally, until soft and translucent, about 10 minutes. Set aside half the onion for topping; finely chop the other half.
2. Preheat grill to medium.
3. Place the chopped onion in a large bowl; add pork, olives, garlic, paprika, the remaining 1/2 teaspoon pepper, and 1/8 teaspoon salt. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick.
4. Combine mayonnaise, lemon zest, lemon juice, and saffron in a small bowl.
5. Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165 degrees F, 10 to 12 minutes total. Top with cheese and cook until it is melted, about 1 minute more.
6. Assemble the burgers on toasted buns with the lemon-saffron mayonnaise, some of the reserved onions and a half a Piquillo (or pimiento) pepper.

 

 

New Week News - 170 Year Old Beer Found

Finnish scientists have cracked open a cold one … a 170-year-old cold one, that is. The bottle of beer, salvaged last summer from the wreckage of a ship that sank near the Aland Islands in the Baltic Sea, was thought to be the oldest drinkable beer ever found reported Stephanie Pappas from MSNBC. Although the beer was contaminated by seawater the scientists found it had a very similar makeup to the beers we see on retail shelves today. This can only mean one thing, our forefathers were awesome. To read the entire article by Stephanie click the link below.


Ancient beer from shipwreck too salty to drink -Link

New Week News - Match Your Beer To Your BBQ

As we all know beer and BBQ go hand in hand, especially on a day like today. What many of us fail to realize is that you can match the beer to the type of BBQ you are having to enhance the flavors. Greg Kistock wrote an amazing article in the Washington Post on this very subject. Check it out at the link below and make sure this summer you get the most from your BBQ.

Have a Wonderful 4th of July from us at Man Food Central

Beer and BBQ Go Hand In Hand