The demented ravings of a nutcase

25 March 06

What is a nutcase?

Hahahaha!

My assistant Luke calls mash brewers, especially full mash brewers, nutcases. they drive all over town to get 50g of just one particular hop or color of specialty malt, talk/argue incessantly about water chemistry or how a particular beer came to be brewed in some location 500 years ago. Then they go away and try to brew that particular beer tho they never know whether their beer is close or not.

I am such a nutcase, prepared to spend 6 or more hours to brew a batch of beer. Could that beer be brewed by adding some malt to a tin of beer concentrate? I doubt it.

However, I would rather make up a beer from a kit, bit of specialty grain, dried malt and hops etc then not have homebrew. I hope I am not some full-mash snob. Plenty of snobs out there, oh yeah! They know who they are. They maybe turn into snobs when a full mash beer they enter into a beer competition loses to an extract or kits and bits beer. Or they master mashing and suddenly feel every homebrewer should mash, full mash preferably. Is that always possible?

Your first baby has just been born, the house you bought needs 3 years and much $$$ to be renovated into something beautiful, comfortable and right! At most you can do a quicky kit or extract brew (and you should steal that much time for brewing) in that time. So brew that quicky beer as best you can and if it is more than k+k I bet you will damn well enjoy drinking it! Maybe you put it into a competition for shits and giggles and it wins a prize. It happens.

Fact is, you can right royally stuff up a mash brew! Yes, you can brew mash beers that are more awful, by several magnitudes, than any kit beer. If a kit or extract brewer by some artful (craftful?) technique or ingredient makes a beer more appealing to the judges at some competition that brewer deserves to win on the day! anything else is just wounded vanity and ego of the mash brewer! This is a hobby, not the High Court for gawds sake!

That said, when a full mash beer really works out extract and the like cannot really come near. Really! Mash brewers use more grain and hops, can use mash tun adjuncts that kit/extract brewers canÕt, and have full control over the beer. Brewing that beer begins with an idea for a beer that gradually is turned into a recipe.

Grain bill, water bill, mash regime, hop bill, spices bill, best yeast, fermentation and post -fermentation regime. We then set to work to brew a beer to that recipe even if it takes us eight hours. A beer of a quality that just cannot be made any other way.

So we have our full mash snobs and the inverted snobbery of (some) kit/extract brewers. Me, I like to get my mash paddle wet. I really do! Six hours is the sort of time a full mash beer takes, it really is. Malt my own grain? sounds interesting! Make a beer hopefully something like the beer that was brewed from the onset of civilisation? Oh yeah, gimme some parameters and I am panting to get started!

12 july 2006Damn bursonitis! Hi there! wonder why I have not posted for a while? A bursa in my right shoulder has broken down, making movement of the arm painful. Now two cortisone shots into the bursa later and some improvement is evident.
Today there was another terrorist episode, in India. A small group of extrmeists plot these attacks in order to foment religious/racial strife. They have no support outside their small group, a distorted view of the Muslim religion and they should be hunted down and shot like mad dogs! Hmmm on other target of these idiots seems to be Muslims in the West who are starting to adopt western habits, walking out with their girlfriend instrad os sister, mebbe having a beer or two after the days work is done. We must be careful not to blame all Muslims for the actions of the very very deluded few!
Oh man, how do you start a very small political party? give Ms Sandra Kanck a big one! Of course the newspapers etc are gunning for her, but she does have a point, and it is high time testing of pills at rave parties was instituted. Ask Dr Caldicott.
Nearly time to start cooking dinner. Going to have pasta (specifically, farfalle, pasta shaped just like bow ties! Helps to carry a lot of sauce) bolognese, and boy there are some wacky bolognese sauce recipes out there! Actually, it is a very simple dish. In a saucepan heat some olive oil then add pork and veal mince, Stir the mince, break it up, and brown it all over. Once brown, add tomatoes or tomato sauce if tomatoes are out of season. Let it all simmer for an hour or so. no herbs, no garlick no nothing, merely a bit of salt and pepper to season. It is all about the pork and veal mince, nice and tangy!
Talking about food, personally I would hate to have to buy my food from supermarkets. I remember this TV segment on supermarkets adding carbon monoxide to packets of meat. With the monoxide you could leave a steak in its packaging in the hot sun for 2 weeks and the meat would still look pink and fresh! {Shudder} Nope I buy my meat from proper butchers and my veges and bread and cold meats and cheese etc etc from the Adelaide Central Market and never buy meat or veg etc prepacked! I like my food fresh, wholesome and tasty!
21 May 2006
No entries for a few days, sorry about that!

Hmmmmm politics more depressing than usual. It seems Howard the Coward and the (to use crikey.com.au terminology) overgrown schoolboy are just so eager to lick Indonesian spittle it is sickening! anyone that knows anything about West Papua knows that the poor indigenies are marginalised economically and repressed physically by the Indo army. God's sake, be prepared to make some gesture on their behalf.

This of course follows on the unappetising incident where Downer (what an appropriate name!) asked the Chinese what to do about the chinese defectors/asylum seekers. Disgusting cowardly behavior! And let us not even think about the cave-in to the Indos by Immigration Minister Vanstone! Yuck! Gee, I am sooooo proud to be an Australian these days!NOT!

And it really does appear that that bloodless bookkeeper type, Andrews, HAS knocked back enterprise agreements including a union training clause, even where that training is safety training. Bloody intolerable having a politician shove his oar in AFTER an agreement has been reached! Hopefully, this will be the start of a long-delayed backlash against Howard and his cronies!

No brewing to report on, though will brew this Wed come hell or high water! Did rack and bottle my 1832-era Russian Imperial Stout recipe, and tasted a stubby or two, of course! Hmmmmm lovely strong tastes, chocolate, licorice. My second version of a Christmass Ale is OK, think it needs to mature, till, errrr, 25/12/06 really! Lots more chocolate than my first version of it, anyway!

Lovely din dins tonight, starting with a chook. I peeled and segmented two mandarins and removed the skin around each segment. Some of these then got shoved between the skin and meat of the chook, the rest, and a bit of butter, went into the cavity. Hmmmm, nice juicy chook, nice hints of the mandarin here and there.

As well as that, peeled cored and sliced a couple of big pears, put them in a small saucepan and poured over a wineglass cassis liqueur and a wineglass of water, some brown sugar and a few cadamon pods, cloves and finely sliced fresh ginger. When all this was nearly cooked, threw some couvouture chocolate on top. Oh boy, that was bloody yum indeed!

Drank a stubby of the aforementioned RIS, oh boy I want to stew pears in the RIS, ohhhh lovely chocolatety strong flavors, wow! (I hope!)

1 May 2006 hmmmm, need to catch this blog up a bit. Sat 29th April did a full mash demo, brewed a nice American Pale Ale (APA) with 5kg Maris Otter malt, 200g crystal rye malt mashed fairly hot. When the boil started 50g Amarillo pellets added, mmmmmm boy did that ever smell niiiccceeeee! Not too many helpers and I had to finish the brew by myself, oh well, I will be drinking the final beer so no probs :)

Next morning, poured some of the fermenting beer into a sanitised 20L bucket, then back into the fermenter--my OG 1060 ale will ferment out to full attenuation, any diacetyl that my re-aeration may have caused will be removed by the yeast in the days after the main ferment is finished, I never rush racking the beer to secondary! I tell you what, the aroma released by the re-aeration was really delicious, I love the Amarillo hop!

The wine is fermenting a bit slowly, will be adding yeast nutrient early tomorrow morning, and pitching a bit more yeast, hopefully can start adding the blue gum honey later this week

Shop was a bit quiet to start with but in the afternoon was quite the procession of people coming for the makings of their second brew (every customer that came in was in that category!) Nice to hear how they loved their first brew, the great head rentention, mouthfeel and flavor!

28 April 2006 Well, waddaya know, finally had my 30l of Shiraz juice delivered. Take that home, split between two fermenters, adding 4Kg of blue gum honey to one, the other fermenter wilkl just contain about 12L juice, will ferment and bottle that. The pyment (mead with grapejuice) will be fermented and racked into my wooden keg and left there for 2-3 years. the straight juice will be sued to top up evaporation losses so as to keep the keg full. Sounds like a fun project!

Working on the double part mash 90/- Pack. This is about the peak of what can be achieved with part mash, more grain/a third mash and time just stretches out to a full mash day and beyond, and you don't have the proper gear, big kettle, wort chiller, propane burner etc that makes a full mash brewday easy and fun to do.

Just did a little calculation, by topping the fermenter up to just 16L and not using the extract you can make the 1060 Wee Heavy full mash! Weeeeeee!!!!! I trust this gets the pulse racing amongst those that have done smaller part mashes!

Nice to see, still picking up lots of new customers, guess they are are after good homebrew, finally! Jokes aside, it is good to see this happening. With petrol rising to $1.50/L and staying there permanently I think there will be more people coming into the shop wanting to get started in homebrew to take pressure of the beer budget hard pressed by petrol prices. Those that come to my shop at least will start out right, no kit and kilo, a little boil, lots of malt, good beer not cheap piss!

26 April 2006 Hmmm, been home all day today, listening to Howard and The Cadaver talk about the National Identity Card they are introducing by stealth (we don't have to get the card but it will be the only way to get Medicare rebates, etc. Wonder if the Commonwealth Keystone Kops are already practicing barking "Papieren!" and doing 'Heil Howard' salutes because that is the direction we are going!
25 April 2006
Hmmm, OK got the format slightly improved. Will slowly start adding more refinement to this blog. From the webstats I see it does get accessed :) so I will try to keep it going
24 April 2006

On making great pizza

Pizza can be a great food, but none of the take away joints offer anything like a pizza at all!

I like to make the base with compressed yeast, gives a better yeast flavor but the dried yeast does work OK. As brewers I trust you are all storing your dried bakers yeast in the fridge! I use 250g flour (any plain flour will do, but pizza flour does best for pizzas and focachos(sp) for a single 'medium' pizza, 400g for two. Bases should not be too thick, too bready!

While the dough rises I cut a slice of the top and bottom of some roma tomatoes, then cut them in half. I then place them on a pizza tray, drizzle with a hint of olive oil (extra virgin of course) tiny bit of salt and sugar and roast in a 200C or so oven. This dries the tomatoes, concentrating the tomato flavor wonderfully. After 20 minutes take them out the oven, let cool a bit and slice thickly (don't leave the tomatoes sitting on the pizza tray, the acid will eat through the thin ss covering!) The idea of using dry roasted tomatoes I got from Tony of the Brew Rats. And use proper tomatoes, get them at the Adelaide Central Market or some other place that sells proper tomatoes, romas or other classic tomato varity. Canned tomatos don't work, glass house tomatoes can, esp if you dry roast them.

I knead the dough, roll out so it does not quite reach to the edge of the lightly oiled pizza tray, then spread with a thick, rich concentrated tomato sauce (tomato puree is a piss poor substitute) then add the tomatoes and herbs. In a very tomato-y pizza basil is the go, but bits of rosemary, oregano etc etc can all be used. French tarragon adds a hint of aniseed, use sparingly

Of course, the oven has been turned up to 250C or even hotter! Now comes the cheese and there is only one cheese that should be used with pizza--buffalo mozzarella! Not cheap, but gives the right flavor and 'strings' of cheese when eating the thing. It is only available as 'bocconcini' which are pillow shaped hunks of the mozzarella. Slice nice and thin and allow some of the 'milk' to drain off, place evenly over the tomato and herb mix, bang the pizza in the oven for 20-25 minutes. The cheese should be all cooked, melted and a nice light brown color. Enjoy with beer!

When done properly, the basic tomato-herb-mozzarella pizza is a classic and needs no adornment! But, if making more than one pizza you might like to make some variations. Here is one that is radically different but is fantastic, I was told about it by Skotrat himself. Add the layer of tomato sauce or puree, then put a thick layer of chard (it will shrink in cooking) over the pizza. A bag of baby spinach leaves available just about anywhere is great, two bags even better. Wash the spinach, drain, put on the pizza base, scrape some fresh nutmeg over the top. Now put a layer of basil leaves over the chard and the mozzarella slices over that. Hmmmmmm!

If making a meat pizza I like to keep the meat in big pieces, I hate that business of spreading a layer of meat chopped into small bits. I buy a small piece of chili salami and slice that thinly and put in a circle around the pizza. Ham gets cut into thick strips, etc. If using olives use pitted olives, biting into an olive pit can break your bloody teeth! If someone in your family hates anchovie, buy fresh sardine fillets, cut into strips, arrange radially on the pizza: by the time the pizza is ready the sardines taste a bit like anchovie but are not nearly as salty!

Winter is coming, pizza weather! Please try making some decent pizza, you will never go back to the take away rubbish! Enjoy! With a beer or two!

23 april 2006
Hmmmm great day today, not the day I had planned, but great!

Got to the shop 10.02am, customer waiting, oops! Must ensure wake up a bit earlier Sundays :) OK grind 20Kg grain, weigh out several lots of hops etc for the customer, more customers come in. And they kept coming in till like 1.00pm! Great, but I no longer felt like going home, washing stubbies then bottling beer!

So headed out to the Barossa, stopping at the Uraidla market on the way. Visited Mountadam and Saltram wineries, bought a nice stack of great wine at each! Some spectacular vistas on the road to Mountadam winery which is located high above the Barossa. Nice weather too.

Yesterday got a nice bit of good fortune. Customer came in for silicon bungs and airlocks etc. Seems he has a 40Ha vineyard in the Southern Vales area, wineries are offering below cost of production prices and he is making 3000L of wine for eventual bottling and sale and selling lots of fruit and juice to home winemakers. I put my hand up, and will have 30L mostly Shiraz must with some cabernet by Monday afternoon.

Going to ferment this with 4Kg blue gum honey (get the wine fermenting, then add 2Kg honey when that is nearly all fermented add the second 2Kg honey) once it has cleared in a carboy will rack into my wooden barrel and leave it there 3-4 years, then bottle and drink it! A nice little project! Might then buy another barrel and make some beer or something to put in that! Weeeeeee I love brewing beer and mead etc etc

The shop is doing great, getting more and more customers and business all the time. Couple of different customers yesterday informed that the 'Monk was the best HBS in Adelaide! Great to hear, exactly what I set out to do 3+ years ago, and now the wine part of the shop is also zooming ahead by leaps and bounds! I do thank all who shop at the 'Monk and look forward to providing more and bigger goodies every single week!

18 april 2006

Sunday morning I bottled the Burton Old Ale that had spent at least 15 months inside my wooden barrel. Anybody that owns a copy of the Durden Park Beer Circle book can see the recipe, except that I substituted some rolled oats and flaked rye for some pale malt. Now, the ale was all pale malt except for the unamlted adjuncts just mentioned, I can't recall boiling it for hours and hours but when I bottled it the beers was very dark, might as well say black!

Took a final gravity reading, the beer had dropped from like 1145 to 1050, yet there was not an ounce of sweetness left! From somewhere the beer aquired a licorice-like flavor. While oxidised the beer is sound and very flavorful! I look forward to trying a glass of it this winter when the ale should have aquired a nice quiet carbonation--I added just 70g demerara sugar to the bottling bucket. A beer this big, this awesome, just would not work as a fizzy as anything beer! Just some nice tight beading that makes the beer lively on the tongue is all that is needed!

Of course, not all went smooth! I had taken a half litre or so of the beer and boiled that up with the priming sugar while the rest of the beer slowly siphoned out of the barrel into the bottling bucket. Mix the boiled up beer slowly and carefully with the beer in the bucket (though a tiny bit more oxidiation would do nothing to this big old ale!) and start bottling. Shit! forgot to add the yeast!

Stop bottling, get some lager yeast (W34/70 as we had most of that, usually I use S23 lager yeast which I don't think much of but is OK as a bottling yeast) rehydrating and stick some purple dots on to the bottles already filled & capped, will need to yeast these bottles late. The Ale has been dropping yeast for over 15 months, any yeast still suspended would be pretty knackered from being in (145-50)/7.45=12.75% by volume ale. OK finish bottling/capping, quick cleanup and off to family Easter BBQ

This will be my last entry in the blog for some time, need to add grains to the Jovial Monk pricelist. May practise some formatting commands so look for some improvements to the look of this blog from time to time over the next couple of weeks.

Some credits. I called this blog the "Demented ravings of a nutcase" and have explained the nutcase bit. The Demented Ravings comes from a blog kept by one of the Brew Rats (see link on the 'Monk's homepage) using the handle "Shoe." Shoe is a retired USN engineering officer and keeps a blog "the demented ravings of a right wing ex-naval officer" or somesuch (must tidy that up.) Actually, Shoe sounds like a pretty decent person obsessed with the chickens he keeps! There is another rat, a Harley rider unfortunately without a working motorbike who is the most decent guy I have ever "met." BikerBob makes a big thing of being a 'greasy biker thug' who works over christmass etc so colleagues with family can spend Christmass Day at home. Some biker thug! The chat has many other characters, "Farmer Jones" who has bought a few acres in Wisconsin and is trying to turn it into a farm where he can earn some money and have fun, his day time job is as Quality Assurance guy at a Miller (small) brewery. Someone else, handle of Gimp after an accident where he got hit buy a car while riding his pushbike, has my total admiration for the way he can go into his workshop and fabricate pretty much anything there--I am all thumbs so really admire people that can work with machines and tools and make or repair things. Anyway, time to go, but have a look at the Brew Chat some time.

As in any group there are big egos, toadies and whatnot, just ignore them

17 April 06
Hmmmm, actually watched some commercial TV this Easter weekend. Some some commercials for calcium supplements. Well, sorry for those looking for a quick fix against osteopororis, just more calcium is not enough. You need impact to increase bone density. Try climbing 1-3 flights of stairs instead of calling for the lift, try walking to the nearest shopping centre, 2Km walk every so often again will increase the bone density in the legs. Sitting on an exercise bike won't do it, your feet need to pound the pavement. Bit of gardening, chopping weeds with a hoe etc will provide the impacts in other bones. I get my calcium from drinking a bit of milk, nibbling some cheese, eating leafy green veges like spinach etc.

Don't like spinach? Can't get the kids to eat it? Here are a couple of surefire recipes! when heating up water for cooking pasta I put the steamer in the pot and fill with baby spinach leaves. By the time the water is boiling the spinach is wilted, place it on the plate and put the pasta/sauce etc on it when ready. Even better, make a pizza base, spread over baby spinach leaves, then a scraping of nutmeg then top with plenty of basil then buffalo mozzarello cheese, bung into a hot oven for 20-25 minutes, hmmm best pizza ever!

16 April 06
Wow! As stated in the Forum yesterday was busy as buggery at the shop! With lots of people coming in and saying they have been recommended to visit us by their friends & family. That is a lot of trust in the 'Monk! Sniff, thanks guys! And I will keep serving up more good stuff! Good Friday I spent some time at home toasting Maris Otter malt for a 2.5Kg part mash Newcastle Brown Ale clone Pack. This home-toasted "mild amber malt" will make a lovely full-flavored light-brown beer with just a can of malt to bring it to the 1044 OG. The aromatics from the malt will be awesome!

May will be lager month, with a part mash version of our popular Jeeves Preferred Pilsener. This is based on a clone for the flagship beer from the great Jevers brewery and will shine! We got tons of German Pilsener, light Munich, dark Munich and caramunich malts, reckon I will make some great Packs with those great ingredients? You bet, and some of the German Hallertauer & Tettnang plug hops, plus NZ Hallertau Pacific and Aroma leaf hops the hop part of the beer flavor/aroma will be there in droves! Let May be the month you try one of our part mash Packs and really make awesome beer!

Oh dear, I feel a mash rant coming on. Doing a mash is not that hard at all, and a 3Kg part mash both contains enough grain for full flavor and contains enough water+grain to hold its temperature easily. OK we need a small esky, 12-15L is fine. Bring to a boil 4-5L water, pour into the esky, cover the esky and wrap up in an old blaket, coat or similar. While the esky warms up we will heat up our strike water. Rainwater would be good for this, as would RO water but not water that has been through a water softener. Heat up the (typically) 9L water to 10C over the target mash temperature, throw away the water we put into the esky to warm it up, carefully add the strike water and start stirring in the grain (Woolies sell a great flat wooden spoon for $2) we weighed and cracked for you. Keep stirring untill all the grain is in the mash tun (esky) and all the grain is wet, break up those pesky "doughballs" or "dry pockets" the grain must all of it be wet. Bung in a thermometer, close the esky, wait 10 mins and check the temperature. If it is a bit cool stir in a little boiling water. Close the esky and cover well with blankets etc as todays eskys are not worth a pinch of shit!

Now we let the water/grain porridge sit ("rest") for an hour so that the enzymes in the base malt are re-activated and get to work turning the starch in the grains to sugars that we later rinse out and ferment. Seventyfive minutes should be enough but do an iodine test if you want. We now need to seperate the lovely sweet wort from the grains. For each kilogram of grains mashed we need a large colander ($2 at Woolies etc) placed in or over a pan or food grade plastic bucket. So before the mash is quite finished we heat up our sparge water to 83C (it will be at 78c by the time it hits the grains) taking care to have 2L sparge water for every kilogram of grain.

So we scoop out the mash from the esky, transferring it to the colanders, let the wort drip out for a bit then we pour the sparge water over the grain, taking care that all grains get some of the sparge water poured over it with most of the water going over the thick pile of grains in the centre of the colander. Do this quickly, our mash in the colander(s) is losing temperature all the time. Pour the wort through a sieve into the big pan doing duty as kettle and bring this wort to the boil as soon as possible: we now want those enzymes to stop working already! Make up any dried malt extract with cold water and add to the kettle AFTER the wort from the grains has come to the boil. Now boil the wort for 60 minutes, adding hops at the appropriate times and keep topping up the wort with boiling water to keep the target amount of wort, as stated on the Pack, in the kettle. Whirlpool, cool and pour with aeration into the fermenter, top up, pitch yeast.

Phew, rant nearly over. Not that hard is it? Preheat an esky, stir grain into the strike water, check temperature, adjust with boling water if needed, close esky and let stand for 75 minutes, transfer the wet grain mass to some colanders and pour hot water over them. It is as easy and taking hardly more time to mash three kilos as one kilogram of grain, and you have the advantage of more flavor and more temperature stability with the three kilos. Oh yes, the other advantage is that grain is W A Y cheaper than extract, the more grain and the less extract the better and cheaper your homebrew becomes.

So, still not convinced? come along to the full mash demo Sat 29 April at 10.00am. You will see these processes carried out, and be able to smell the sweet smell from the mash tun plus the gorgeous smell of a good handful of hops boling in 30L of wort.

14 Apr 06 Who runs Australia?
Oh man! After the trifecta of our leaders have been before Cole Commission we know who rules Australia: Sgt Schultz and his two clones! I know nothing, I read no cables, I had no distrust. Gee whillikins!

But it appears some messages do get read, thise from Indonesia. What a weakneed response to a bit of pressure from Jakarta. Yes boss, three bags full boss.

But enough about politicians. It is Good Friday today and I am trying to make a dish of mammi. No,not an Al Jolson record, an traditional finish dish for an intro and recipe

6 Apr 06Sorry about the less that satisfactory layout. Using these blogs partly to pratice coding in HTML
Heheh every time I hear the term "adjunct professor" on the news etc I have a chuckle, thinking what adjunct that guy is a professor in. Flaked barley? Puffed wheat? muwahahahaha
Anyway, if you want to know more about adjuncts (mash tun adjuncts more specifically) then look here: Brewing Techniques on-line archives Click on Article Index then on adjuncts. This archive is a treasure trove for home brewers
7 Apr 2006Hmmmmm what was it? Trying out another expensive imported beer just too high in crystal malt, or old enough so that the crystal malt made the beer overpoweringly caramelly, and sometimes the crystal and the hops in an old beer seem to combine to make a yucky bitterness?
Whichever it was turned me right off crystal malts and their European cousins the caramalts. I no longer use them.
So what do I use? For starters, malt! I rarely use sugar except in my big beers, I just replace it with more pale malt. If I want a dry finish I use an attenuative yeast like Nottingham. I also use malts slowly falling out of favor: amber and brown malts. Good old british amber malt imports a gorgeous chocolatenyess to the beer, brown malt adds some brown malt bite.
Better than this, I often toast malt, pale malt that is, something I picked up from the Durden Park Beer Circle book "Old English beers and how to make them" Toast them in the oven at home and use them the next day. oh boy, richness, maltiness smooth depth of grainy/bready flavors that never turn cloying/caramel unlike crystal malt. i pour the grain into one of those alfoil-type disposable baking dishes, put that on a baking tray, fill to 2-3cm deep with grain and put into a 90C oven. Stirring every 15 minutes I toast the grain at this temperature for 60 minutes, then raise to 105C, still stirring, and toast another hour. Delicious smells as if baking biscuits fills the house! For more info look here amber and light amber malt
Other than that, a decoction or two, some flaked rye or torrefied wheat or rolled oats, toasted or not, adds complexity of flavor. Crystal malt? Why would I need that?
9 Apr 06Just had a great breafast, waterbuffalo yoghurt! This is not stirred smooth, instead the lovely firm curds are eaten, yumm! Improved the shining hpur by adding some raspberry juice. Some walnut bread and bauernschinkel completed the feast. All of this was bought at the Adelaide Central Market, the yogurt at the Smelly Cheese (I kid you not) stand, the walnut bread at Swiss Glory (arcade, between court building and the Hilton) and the smoked cold meats at the Barossa stand.
Some great food to be had! When you can get dry aged Angus rump steak who would ever buy meat from a supermarket? {shudder}
Tell you another thing. Everytime I read something about GMO food the less do I want anything to do with it! Paranoid? So why did the CSIRO cease work on Genetically Muddled peas? Mice fed these things got sick! I no longer eat: Soy or corn derived products (except sweetcorn that I grow myself) canola, have not had any canola oil in the house for years, peanuts, confectionery that contains peanuts and peanut oil. I do not buy, if I can help it, grain fed meat or poultry. I eat organic food when I can, accepting the slightly higher price tag, partly for health but mostly because it tastes better.
11 Apr 2006Anyone mention health? Seems I have a cholesterol of 9.8. That's kinda high! Doing another test tomorrow after 12 hour fast. Hmm more exercise and ugly things like that headed my way, it seems :(