Beer Chicken, Need I Say More?

"Chicken, You, are drunk. You need to go and sleep it off chicken."

This recipe comes from my grandmother who was an awesome cook with some amazing recipes. This chicken  is definitely one of her most amazing recipes that I have tried and I will definitely be making it many more times. To borrow a phrase from my hero Tracy Jordan, I love this recipe so much I want to take it behind the middle school and get it pregnant. I ate this twice a day for three or four days and still liked it enough to put the leftover sauce on other food. Beer Chicken is the most genius recipe I’ve ever tasted and right now writing about it is making me miss it so much I may have to postpone this post to go to the store and make some.

Home Brew Baby Part 2: The Conclusion

Well the mead has finished fermenting, resting and even got consumed, rather quickly I might add. We let it sit and ferment for about five days until the bubbler only moved about once every few minutes. We proceeded to put our gallon jug of immature yeasty mead into the refrigerator to drop the temperature and kill off the last of the yeast. After it spent the night in the fridge all of the dead yeast had settled to the bottom and we racked the mead, which is to say that we siphoned off the liquid leaving all the solid matter behind. you can do this by placing it directly into another container you would like to let it rest in or by swapping back and fourth while you clean out all the lees(dead yeast). We did this about three times in total to get rid of every last bit of debris.

The final product.

Things to look forward to

I feel I should make a post to give you all reasons to come back. First of all the conclusion to the exciting mead adventure secondly I have a few more posts planned in the booze category, but, I will be saving those for a later date since this is  a food blog that presently lacks food. The food category will be getting some new additions this week starting with ramen and if time allows home made bread and pasta. I hope to start posting regularly so cheers.

Home Brew Baby

Auntie-Em and I have decided to try our hand at home brewing our own mead. In case you don’t know what mead is, it’s honey wine that can be just about any flavor under sun. We’ve selected mead for a number of reasons mostly we craved it and found a recipe that only takes ten days but that’s not all. Mead being the ancestor to all fermented drinks seems like a logical place to begin our home brewing adventure, it’s also one of the most simple and easy to make fermented drinks. Did I mention making mead is cheap? Like incredibly cheap, like twenty bucks for all the ingredients and equipment to make a gallon of orange peach honey wine.

It looks too good, I want to drink it now.

Food!

I have just moved to a new city and my budget is tight, which, unlike most food blogs is perfect because I aim to focus on cheap and delicious food often made using improvised materials. My kitchen is sub-par, my budget is almost nonexistent, and my meals are fantastic. This blog is for fellow foodies under economic strain and I intend to have a widely varying portfolio from ramen to decadent desserts to home cured meats and perhaps even some home brewed delights. I hope to start posting actual recipes and such soon, perhaps even tonight, and I intend to continue posting often. If all goes well perhaps a few people will even read this thing before it gets buried and forgotten in some remote corner of the internet.