Friday, January 1, 2010

Leftovers from 2009....

Before the daily menu's begin dropping....

Below I have listed the few ingredients that are kicking around in our kitchen from 2009.We have chosen to
allow ourselves to consume these items in conjunction with the local diet but once they are gone they are gone....

6oz Balsamic Vinegar
3oz Pumpkin Seed Oil
6oz of Truffle Oil
8oz Jar of Baking Soda
1/2c Red Quinoa
8oz Madras Curry Powder
4 cubes of Herb Bouillon
1 lb Black Wild Rice
1 lb Brown Wild Rice
6oz Star Anise
 2oz Almond Extract
4oz Matt's Coffee

Fridge & Freezer
6oz  Freeze Dried yeast
6oz Tamari Sauce
1 Whole Wheat Pie Crust
2 patties of Papoo's Falafel
2 Spinach Pattys

Other Notable Cheats....
As far as beer is concerned, there are no local breweries using all local ingredients in their beer...however i will allow myself two options for beer consumption in the next year !
 Number 1. Sebago Brewing Local Harvest Ale

Here is the story behond this beer...
According to Head Brewer, Tom Abercrombie, “We ended up getting about 90 lbs. of locally grown hops to split between two 40 bbl. batches.” On its Facebook wall, Sebago posted that brewing took place on August 20th: “The brewhouse smelled incredible and we made twice as much as last year. We will be dry hopping with Willard Beach Cascade hops.” Says Abercrombie, “Most of last year’s description holds true [see below]. We just had way more hops per addition this time. All of the locally grown hops were used in the mash, for hop tea, or as dry hops.” Some of the hops come from Irish Hill Farm in Monroe [I presume this is in Maine but couldn't find a website].
Here is the label description: “Sebago Local Harvest Ale is brewed with hops grown in Maine. The abundant aroma of citrus, pine, and lemon grass come from hopping this beer four ways: in the mash, in the kettle, steeped, and dry hopped. This auburn Autumn classic is balanced with the careful addition of chocolate and caramel malts to create this extremely Single Batch Series ale.”
Last year’s description describes the hopping process in more detail though it may have changed a bit in the current year: “First we mash hopped it with the locally grown hops from Pine Point in Scarborough. The brewhouse had a wonderful flower hop aroma steaming out of it. Secondly, we traditionally hopped in the kettle with Amarillo, Cascade and Centennial pellets. Finally it is both dry hopped and wet hopped in a conditioning tank with whole leaf local hops from South Portland and Scarborough.”
Finally, this year’s beer edition hits 6.2% ABV and 55 IBU versus last year’s 35 IBU’s and 4.8% ABV.

Option 2.Beer Brewed by Me

I know i will probably not be able to source all local ingredients for my own batches of beer, however I feel I certainly will be earning my keep and cutting down on the "environmental" cost of beer by brewing it myself. Therefore... I will be starting to brew my own batches in the next couple weeks...

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