It has tequila, what could go wrong?
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Eating at a lovely place in Stratford Ont. called Braaihouse-the condensation on the glasses gave this delightful velvety glow to the wine. The food was also very good.
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You know in a braai that chicken is a salad right?
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Following up: hereās the StarTribune tasting teamās reviews of this yearās new foods at the Minnesota State Fair. (gift link, no paywall)
Croissants wilted. Chips staled. Ice cream melted. Cotton candy rained.
A disastrously hot forecast never quite materialized for Day 1 of the fair, but the severe humidity was enough to make a challenging day of eating a little more swampy, and to make food a little more texturally fraught. Still, the Taste Team worked its way through a record 100-plus bites of new foods ā including the 34 official fair-sanctioned entries, the entire menus of seven new vendors, all the bonus dishes from existing vendors that quietly slipped into the lineup, and more pickles than we thought weād ever eat.
Needless to say, we were stuffed. Hereās our collective take on what weād come back for, what was solid, what divided us, and which seconds weād politely decline.
Star system:
4: We would go back for that.
3: Solid choice.
2: Itās fine ā¦ for some.
1: No thanks.
Spoiler: The Lutefisk Steam Bun didnāt rate so well with them.
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But did they have pickle bombs? 
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First attempt at making a fermented hot sauce from my bounty of peppers.
Using a recipe for Habanero-berry sauce found by @FloridaManJefe Here
Jar posed on top of my other fermentable, grape cider.
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spoiler spoiler: iād still try that! loves me some fishy aftertaste (and i donāt mind lutefisk at all).
@NukeML oh, boy! tell us how it turns out. that is one of my faves! talk about a pepper bounty, my two habs have produced over 3kg of peppers this season and they are holdovers from last year when we got around 2kg!
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I didnt match the recipe exactly. I was low on blueberries so I used garden raspberries instead. I also only had a little over 4oz of habanero so I made up the difference with jalapeno and cayenne.
Weāll see what its like in 7-10 days
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now that does sound intriguing!
recipes are a jumping off point, wouldnāt you agree?
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Thatās a funny name for wine?
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I boil the grape juice, ferment it with a belgian yeast and add some flavouring hops. The process is closer to cider making than wine making, so I call it a grape cider.
I have to boil the juice because we have raccoons that eat the grapes and I dont want any of their diseases, but that kills the natural yeasts on the grape skins that would normally do the fermenting in winemaking
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Mostly they kill those yeast with sulphites so that they can control fermentation better and not left to chance with wild yeast. Most wild yeasts die off at the higher alcohol content of wine.
ETA
Sounds amazing. Whatās it like? Iām intrigued as a coeliac in particular.
Extra Edit: I see that you are using Belgian (beer?) yeast so I assume itās a high alcohol specialist.
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Balsamic pickled eggs. 1/2c water, 1/2c balsamic, 1tb sugar. Onions, peppers, crushed garlic, rosemary sprigs.
Weāll know how they turn out Thursday.
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Sterilized jar, and any other details?
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I sanitized it, and the whole thing is in the fridge. The high acid, refrigeration, and them lasting only a couple weeks seemed like a full sterilization bath wasnāt necessary.
Taste test on Thursday.
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Still corn season here, and Mr. Linkey made a delicious corn chowder last night. No pics, or measurements, but itās one of those dishes where you can wing it.
6 corn cobs, cut the kernels off then scrape cob to get the juices out.
Toss cobs into a pot, cover with water and boil to make stock.
Saute the kernels, add a lid and steam for a bit to cook through.
Saute a chopped onion until translucent, but not browned.
Add 3/4 of the kernels, the onion, and some stock to the blender and blend until smooth.
Blister a couple not-too-spicy peppers (poblanos, Cubans, hatch chiles) then peel and saute with a mix of mushrooms.
Add the blended mix and reserved kernels to a pot and heat through. Serve in bowls, top with a healthy serving of the peppers and mushrooms.
Iāve been trying to reduce my dairy intake, and this was a creamy delight. Would never know there wasnāt heavy cream in it.
The mushroom and pepper mix is good, but mushrooms got a tad rubbery. Iām tempted to try a āmushroom baconā recipe I saw recently, to switch it to a crispy toppingā¦
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