Archive for the Recipes Category

Country Ham

Posted in Recipes with tags , , , , , , on October 15, 2014 by Aaron

Years ago we bought half of a uncooked, salted, aged country ham from Virginia. It arrived at our house in a giant box. We opened it up and followed the directions: cut off the mold and soak it in water for a couple days to get the salt out, replacing the water every once in a while. Do you realize how big of a pot you need to soak a ham in a reasonable amount of water? Good thing I had my 5 gallon pot for beer brewing!

It made the house smell amazing. Probably just as good as warming up your regular old ham, but it felt better from the specialness of it and all the work that went into it. We invited a couple of friends over to eat it with us. One of them doesn’t even like ham (and he is Cuban too!) and he loved it. It was delicious. I highly recommend it. I have no idea where we bought ours from to recommend it, but I recommend doing it! It is worth the price.

It Really Works!

Posted in Make Your Own:, Recipes with tags , , , on May 27, 2013 by Aaron

I live in an old house and the guts of my bathroom were probably built in the 1930’s by some dude. I doubt there was any standardization of how it was done and this person was probably building this house so they could live in it.

I have had a plumber suggest that we stop using the custom drain stopper entirely. He said that if it were to break, it would be very difficult and expensive to fix it as parts for it would have to be fabricated.

As with all bathroom drains, it gets a little clogged up once in a while. In the past I have just pulled up the cover and cleaned it out and that was mostly good enough. Once in a while I have to put my pipe snake down there and whirl it around a bit. This time that wasn’t cutting it. Since we aren’t connected to a sewer I didn’t want to pour drain-o into our septic system. Looking around online I found a fairly easy fix. At first I was a little skeptical about it. Drain-O mostly works by slowly, chemically burning any organic materials that might be clogging up a drain. This fix was a mechanical one.

  • Pour a pot of boiling water down your drain
  • Pour 1/2 Cup of Baking Soda in
  • Pour 1/2 Cup Vinegar with 1/2 Cup Water down
  • Cover it up for about 5-10 minutes (so the bubbles can only push one way)
  • Pour another pot of boiling water down

There is nothing like a shower without 2 inches of water swirling around your ankles! Thanks Crunchy Betty!

Picture 1

Sugar Glass

Posted in Recipes with tags , , on July 19, 2012 by Aaron


1 Cup Water

3 1/2 Cups Sugar

1 Cup Corn Syrup

1/4 teaspoon Cream of Tartar

Boil until it reaches about 260 to 300 degrees F.

Spray a mold with Pam cooking spray

Pour into mold.


Cookie Dough

Posted in Recipes with tags , , on April 25, 2012 by Aaron

oh. why do I always eat too much cookie dough? Now I have a tummy ache.

Hot Pockets

Posted in Recipes with tags , , on March 22, 2010 by Aaron

These ain’t your grocers frozen food isle hot pockets. These are your grandmas hot pockets. They can be quick to make to eat right then, or freeze so you can have them anytime.

There are two main parts to the hot pocket. Pastry dough and filling. You can make your own pastry dough, which takes some time and effort (not to mention letting you know exactly how much butter goes in), or you can buy it in the frozen food section of the store.

If you want a pastry dough recipe let me know and I will post it. Otherwise I know it is much easier to buy it.

Filling (obviously you can put whatever you want in) This should make enough for 2 large Pockets. Each pocket can be eaten by two people or one very hungry person.

  • A lot of Kale
  • 1 Medium Onion
  • 6 Cloves Garlic
  • 1 Portabello Mushroom
  • 1 t. Ground Coriander
  • 1 T. Basil
  • 1 T. Thyme
  • Black Pepper To Taste
  • 1/2 Cup Brown Rice
  • 1 Cup Feta Cheese

Cook the rice and set it aside.

The kale will cook down (not as much as spinach) so use about 4 times as much as you think will fit inside your hot pockets. Put some olive oil in a large pan and cook the onions and garlic for a minute. Throw in the mushrooms for another 5 minutes. Put the Kale in and cover the pan stirring once in a while until it cooks down 5-10 minutes. Once the Kale is cooked to your liking, remove the pan from the heat and mix in the rice, cheese, herbs and spices.

Lay out a square of pastry dough and fill the middle with your filling. Fold it over and cut off extra so that you are left with about 1 inch of dough beyond the filling. Fold it over and then seal with a fork by pressing in through the layers. You can freeze it here or bake it right away. You can roll the extra pieces of dough up and bake them alongside the Hot Pockets for delicious baked doughy treats.

Have your oven preheated to about 350 degrees. Bake the Hot Pockets for 45 minutes to an hour. They should grow as the dough rises and will turn a light brown color. MMM……

Breakfast Taco’s

Posted in Recipes with tags , , on January 11, 2010 by Aaron

I feel like it has been a long time since I have written about good things to eat. And recently watching the (not so good [in my opinion]) movie “Julie and Julia” doesn’t make me want to blog about food really, but I made these breakfast taco’s this weekend and they were mostly awesome. Before this weekend I hadn’t made them in a long time either so it is an apt parallel to bring them here. By the way, they were only “mostly” awesome because I used not the best salsa on them. More on that later.

I used to make these a lot when I lived in New York City. I would wake up and start making them for my roommate and myself. They can be pretty labor intensive so I would eat and serve them as I was making them, one at a time. They are kinda like waffles in that way. If you want to eat them fresh and hot, you can’t eat them with anyone. Eat em’ as they come off the stove. That is the tastiest way.


  • Corn Tortilla’s
  • Eggs
  • Milk
  • Tomato (or your favorite salsa)
  • Spinach (or Kale)
  • Garlic
  • Onion
  • Peppers (sweet or hot)
  • Mushrooms
  • Greek Yogurt (more like sour cream but tastier)
  • Your Favorite Cheese (shredded)

Obviously not all the ingredients are necessary and just like tacos that you might eat for dinner, toppings are up to you. First thing I usually do is cook my eggs. Scrambling the eggs with a little milk, some Rosemary (crushed up) and the sage. Once those are cooked you can set them aside in a bowl. It won’t matter if they cool down. Next cook all the vegetables (not the tomato) together and add a little pepper to taste. It works the best if you dice them all into small pieces as the corn tortillas are usually really small. Once that cooks you can set it aside with the eggs. Then take a pan and put a little oil in it and throw a tortilla in. Cook one side for a minute and then turn it over. Once you turn it over put some of the cheese down followed by some eggs, the vegetable mixture, tomato and yogurt. Once everything is inside you should fold over half the shell so that it looks like a taco and continue to fry it until you have good brown spots on there. Then flip it so both sides are awesome. Eat almost immediately (this is important).

It is important to wipe the pan after each taco with a rag or a paper towel so that you don’t start burning the tortillas after a few tacos. Another important suggestion is not to use crappy salsa. Use either fresh tomato instead or fresh pico de gallo. Crappy salsa can ruin the whole thing.


Mugabe Midnight

Posted in Beer and Wine, Recipes with tags , , , , , , , , , , on December 26, 2009 by Aaron

This dry stout is really good. It has a thinner body than most stouts but the flavor is really awesome. Here is how we made it:

Mugabe Midnight

  • ~ 1/3 lb. Belgian Black Malt
  • ~1/3 Lb. US Roasted Non Malted Barley
  • ~1/4 lb. Briess American Wheat Malt
  • 2 Cans 3.31 lbs. Coopers Dark Malt Extract
  • 2 oz. Williamette Leaf Hops 5.4%
  • 1 oz. Yakima Magnum Hop Pellets 12.1%
  • 11 g. Dried Windsor Ale Yeast

Put two gallons of cold water along with all grain in a big pot and bring to a boil. Remove the grain just before it begins to boil. Add the Malt Extract and bring back to a boil. Slow boil it for an hour. For the whole boil add all the hops. Sparge when pouring it into the carboy. Aerate the Carboy for about three minutes once cool before adding the yeast.

Try it. Let me know what you think! We just drank the last bottle recently and it was good. I am almost out of homebrew, that means it is time to make more. Luckily my brand new stock pot is on the way and I have enough ingredients to make 2 more batches.

Upcoming beers: Scotch Ale and an IPA. One for the kegerator and one for the bottles… which one should go where? The question is important. The kegerated beer can only be shared by people at my house. The bottles can be shared elsewhere. This will take some thinking. Or I could call for a vote and do what you say. What do you think?