2022 Sumer/Autumn Beer Roundup

Interesting times continue! I’ve left the culinary industry and began a new career in retail, started a podcast with my buddy Simon, become and middle-aged homeowner/DIY enthusiast and lately I’ve tried to generally chill out more on my off hours. 

Key to my even keel amidst these chaotic times is to kick back with a brew or two on my off hours. Savouring my beer and taking notes has been a great exercise in mindfulness and has helped me not only expand my palate, but also learn new things about my favourite liquid art form. It’s about time to pass on a couple things I’ve noticed during this last summer/autumn. 

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Eat | Drink | Cheap Episode 10 – Mead, Part 1: The Drunkening

Our heros crack open the good stuff and talk all about Simon’s favourite fermenting project: Making mead at home! Learn how to mix honey, yeast and water to form earth’s oldest booze and laugh as the boys slowly realize they’ve been drunkenly rambling for an hour and they’re not even halfway done. Cheers!

Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca

eatdrinkcheap.ca

eadrinkbreathe.com/podcast

Music by John Palmer

Show notes and Shout Outs:

Simon’s Small Mead: https://www.youtube.com/watch?v=XvQwfmjmVvs&t=16s

Simon’s Mead Making Made Simple: https://www.youtube.com/watch?v=gT54-0Dx0zg

Simon’s Sweetness and Alcohol Content: https://www.youtube.com/watch?v=KHbfKFeTIRY

Simon’s mead Horn: https://jelldragon.com/asatru-pagan-supplies/glass-drinking-horn-with-iron-stand/

My mead corner https://photos.app.goo.gl/nJC8n9TmCUVXGiHV9

Parallel 49’s “Peach Bod” Sparkling Peach Ale.

Everything Everywhere All At Once!    

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Canning Cabbage Part 2 – Sauerkraut

A full three quarters of a mightily dense cabbage head remains in the fridge so my Mason jar odyssey continues. First came the Korean kimchee, then the Mexican curtido and now I’m going to finish off this great green beast by hacking it up, salting and fermenting it as a classic Northern European sauerkraut.

Now what we in America refer to with the blanket term of “sauerkraut” actually is part of a great Germanic-Scandanavian tradition of fermenting vegetables to keep during hard times thought to have originated in the Eurasian Steppes and spread by marauding tribes such as the Huns, Tartars and Mongols. Nowadays the name is synonymous with Germany, its culture and culinary traditions. (more…)

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Radish Kimchee

radish-kimcheeEveryone I know has been hiding from the snow (we got a foot and a half! Wtf!?) and pre-Christmas congestion in their kitchens, baking cookies into festive shapes and filling the world with the often-neglected scent of nutmeg. I on the other hand, leave the sweet stuff to Crystal and have spent the last couple weeks pickling and preserving whatever herbs and veg the weather didn’t manage to wipe out.

Its slim pickings… If we were legit homesteaders we’d starve this winter *laughs* I’ve got a handful of radishes left from my mid-August sowing in the ‘ol Zen garden, some chard and a couple knobbly carrots. I’m thinking the chard will get eaten right away while the radishes ‘n carrots will live on, packed into mason jars and swimming in Korean chillies.

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