Hard Truths About Hard Cider
Cider can be made from a variety of fruits. Not only am I a purist at heart, but the vast majority of cider is made with apples, and we’ve got some great regionally produced versions of this fermented beverage. Two of which were even mentioned in an article on Esquire.com.
But on a recent trip to a local beer store, I found something troubling.
32 Flavors and Then Some
Because there are a lot of foods people clamor over that aren’t really special.
But today we’re going to talk more about ice cream. Because these tours are fun, but they are also serious business. Each participant will be choosing a flavor at the beginning of the day, and trying as much as possible to faithfully stick to that flavor across all five venues. I’m hoping that we get results across a broad array of flavors, because each one reveals different truths about the ice cream maker.
Ask the Profussor – Spring Showers
Having a farm share means being happy when it rains. Because water makes the crops grow. And the crops at Roxbury Farm have been growing so well, they are going to start this season’s delivery a week earlier than scheduled. Bonus greens.
Too bad I’m going to be away, but I’m hopeful my mother-in-law will take advantage of these great greens.
Spring is also the time for new things. So I’ve got new shoes, a new computer, a new grill, a new book about gin, and a renewed commitment for staying on top of reader questions. At least insofar as that means catching up on them every two weeks instead of letting them slip even further into the abyss. Remember that I am committed to making sure every question receives an answer, provided it is asked with proper punctuation.
Now without any further ado, let’s get on to your questions.
Slider Soiree
For today, I’m going to let that go. But officially, I think “sliders” has become a totally overused word and sadly rendered meaningless. In this case, it refers to a mini-sandwiches with a hot meat filling, and not the gloriously greasy burger.
But it was not just a feeding frenzy, there was also serious work to be done.
Over thirty AOA readers submitted their best ideas for a slider using one of four proteins and a laundry list of toppings. I along with Jerry and Janie (aka The Judges) got to determine the five finalists. And on the night of the event, the three of us sat around a table and sampled those creations to determine which one might go on the Central Steak menu.
I’ve been dying to write about this ever since the contest started, to go on the record with what I think makes a great mini-burger. But by waiting, I’m also going to be able to share the valuable lesson I learned at Judges Table.
Coffee Can Can
You know what else it’s time for? Iced coffee. If you recall, last year I got the right tool for the job, a cold brewing rig. And at the time I was eager to give it a go using really good coffee. But I was still curious about how it would perform with lesser beans. Well, I have finally found out.
Bad Dad
Before we get to New Business, we need to start with Old Business thanks to a recent comment from Burnt My Fingers. And I hope that we are not too late.
The Tour de Hard Ice Cream is next Saturday, May 26. The original date was changed and I tried to make sure everyone was aware of that with a massive call out header at the top of the post. Hopefully there is no confusion. And if you can come, please go to the post and RSVP in the comments.
Any other Old Business? Okay. Seeing none, we shall move onto New Business.
If my memory is right, there was some kind of scuttlebutt around these parts involving lying to your kids. Well, I have a story to share where I was busted doing just this by two of my local blogger friends: Michele and Leah.
Here’s what went down.
Fading Fast
I’m officially off the wagon. Yesterday morning, after months of eating well, I had my blood drawn to see if I could indeed lower my cholesterol using just diet alone. My appointment to review the numbers is still a few weeks away.
So now I’m enjoying a bit of a grace period.
That’s probably a bad idea. And I’m not going to go crazy. But I may do just a little bit of celebrating. In fact much celebrating has already occurred. And it’s going to be great to be able to participate on the Tour de Hard Ice cream without a lick of guilt or regret. Plus I won’t have to second-guess the foods I eat on my West Coast vacation next month.
Yesterday’s celebration the end of the “fast” really was three separate treats strung together with a bit of a bonus treat on the side for good measure. However it’s the first stop after the phlebotomist that may be the most surprising of all.
Of Apples and Pineapples
You want to eat clean food? You want to eat seasonal food? You want to eat local food? Well, these three things often go together to make produce more delicious.
Fruits and vegetables taste better at the peak of their season. Local producers who can carefully bring their goods to market, don’t have to pick fruits underripe so they can be survive commercial freight. Those farmers who care enough to work with nature rather than against it tend to optimize for flavor and not tons per acre.
I believe in all of this. This is why I belong to a CSA. This is why I shop at farmers markets. This is why I love restaurants like All Good Bakers.
But now I’m going to turn it on its head.
Food Writers Have To Eat
One day I’ll take some time and figure out how to make money from this blog. In the meantime, I’m happy to trade my time and talents for food and fame.
It’s a pretty good deal. Last week I met up again with chef Noah Sheetz of the Chefs Consortium, and he handed me another box of delicious treats. In that box were eggs from unusual birds, notably wild turkeys and pheasants. There were also smoked sausages from unusual animals, like pheasants and deer.
So naturally I put the pheasant sausage on a garlicky white bean puree and topped the whole thing with a fried pheasant egg. You can read all about it, and my new found love for these smaller eggs here. There are even pictures.
I feel great about this partnership and the work I do for All Over Albany (for which I actually do get paid). But there is something else on the horizon that makes me a little uneasy.
The Supermarket Wars: Cheap Meat
Before we begin, I need to tell you something. I’m rooting for Price Chopper.
It’s not because I think they are the best of the supermarkets in the region. Right now they have a few good stores. I really like the one down in Slingerlands, and if the bagels from the Kosher Chopper out in Colonie went away, I would truly miss them.
However, the hard but obvious truth is that right now they are not the best supermarket in the region, regardless of what the Times Union Reader’s Choice Poll will say when it comes out in June. But there is no reason why they couldn’t be. I hope that in the face of tremendous competition our hometown market can rise up to the challenge and reinvent itself. But it will take a lot of work, focus and difficult decisions.
That said, I got a flyer in the mail recently that reflects their new deep savings. This is what was promised after rolling back their popular gas promotion (which I’ve only taken advantage of twice – I always found it too much of a hassle).
True to their word, the prices are low. Maybe a little too low.
