Home Brewing

Homebrew Chocolate-Chili Stout

The “Beaver Avenue Brewer’s Guild” (BABG) brewed this beer on January 10. I did some work on v1.0 of the recipe, I attached the recipe below. I’m affectionately calling it Poseidon’s Wrath, a name first suggested as a taunt related to the snow this morning by Nikki. Anyway, the beer went Read more…

By David Spatholt, ago
Cooking

Sour Dough Spent Grain Bread

I would apologize that I haven’t updated the blog in a few weeks, but to be honest nothing interesting was happening during (hopefully) the last big chill of the season. I’ve talked about spent grain bread before, now I can update with a new twist on that recipe. This week Read more…

By David Spatholt, ago
Cooking

NKADD Chili Cook Off

I'm not sure if I like this whole header image thing. This might be a one time thing. Today is the NKADD's Super Bowl Chili cook off. I expected fewer participants. As of 10:00a (the last time I updated this post) I saw at least 14 other chili competitors. [caption id="attachment_126" align="alignright" width="300"]my chili My entry into the cook off.[/caption] I love making chili in winter, especially during cold weather like we're experiencing now. (Cold weather, not polar vortex, just cold). I make three kinds of 'chili,' Cincinnati/greek style, six bean, and winter warmer. Today I made my winter warmer chili. Its based on a heavily modified version of a recipe I found on PBS. Doubling the turkey and spices, adding tomato paste and another type of beans are among the changes I make. I also have a few secret additions that, I think, give my chili a bit more flavor depth. It's definitely a hot chili since I switch out the recommended peppers for cayenne. The six bean chilis is a modified version of a knock-off Wendy's Chili recipe. I add extra varieties of beans to give it more mass on the cheap (feeds more people that way). I also tend to skip the celery, I'm not a big fan of how it tastes and I don't think it adds much to the chili. [caption id="attachment_125" align="alignright" width="168"]Some of the competition. Some of the competition.[/caption] Cincinnati or greek-style chili is the chili of my people. I'm Greek on my mother's side, and I grew up eating Cincinnati style chili without really knowing that it was really popular here. As fate would have it, I moved to Cincinnati the place where the most popular foods remind me of home. My own Greek chili recipe is all in my head and has few measurements. I will not even try to recreate it here as its more a system of spice-and-taste with a few key ingredients that any skyline recipe is going to have. One thing I do want to mention though, putting your onions into a food processor and slow cooking them until the essentially dissolve adds nice flavor to a greek style chili without scaring off folks that are adverse to onions. In case you're interested, here is my current chili recipe (though I'll be making more changes to it soon!) I think I remember you saying you liked my chili, in case you were interested here's a copy of my recipe: (more…)

By David Spatholt, ago