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All of New York's abuzz with word of Brooklyn's newest place to kick back with a beer: Red Lantern Bicycles. Now, with the addition of PBR and Belgian double ales, the store's being called NYC's first bicycle shop/bar/café (the store already sells tea and coffee).
However, Brooklyn isn't the only place you can ride a two-wheeler with a drink in hand. So fear not, cyclists — there are plenty of beers, coffees, and general awesomeness to go around. Our picks for bike-friendly bars and cafés:
Just a few hours away from Brooklyn, Syracuse's Mello Velo (in the hipster Westcott area) serves local coffee beans and loose leaf teas from Ithaca and Schenectady. Kick back upstairs after a long ride with a breakfast sandwich or wrap, too. The shop also sells top-name brands of bikes, used bikes, and custom creations for cyclists. Bonus points: the Hump Day Rump Day spin sessions with trainers, to get your, well, rump in shape.
Asheville, N.C.'s Beer City Bicycles may not have beer on tap, but the bike shop/ training center (called Spin Cycle) is working on getting its liquor license to quench brew lovers' thirst after a ride. Frank Mandaro from the shop tells us he hopes to eventually turn the two-month-old shop into a beer/bike shop. In the meanwhile, you can buy their custom-made $5 pint glass, and wait for more Third Thursday events — March 15's event paired French Broad Brewing with a cycling documentary for a particularly cool night.
Further west, relax after a ride with a Stumptown coffee at Chicago's Heritage Bicycles. You can watch their production of Heritage and Bowery Lane Bicycles in the café, all while noshing on other local eats.
OK, it's not a true bike riding experience, but at least you have to use your legs on the Pedal Hopper. Located in Denver; Kansas City, M.O.; and Lawrence, Kan.; the Pedal Bar lets you and your friends cruise through town with drinks on hand. While the web site says that legally, open container laws forbid booze on the contraption, we spot a keg on the back of the Pedal Hopper in one photo...
In Hailey, Idaho, the Powerhouse Pub and Stand is a sanctuary for bike lovers. The full-service shop lets you stop by for a beer and a bite; the list of beers on tap and in bottle is a mile long. Bonus: the beer cocktails; the Dirty Hoe (Hoegarden with framboise) looks refreshing after a ride.
The Country's Best Southern Food From Road Trip with G. Garvin
Photo By: Peter Wynn Thompson / Getty Images ©2014, Cooking Channel, LLC. All Rights Reserved.
Photo By: Sarah Wilson / Getty Images ©2011, Cooking Channel, LLC. All Rights Reserved.
Honey Butter Fried Chicken
Brining chicken before frying ensures that the meat will remain tender and juicy as the skin crisps to perfection. Chicago's Honey Butter restaurant serves its namesake condiment alongside the bird. The results are delightfully addictive.
Cuppy's Peach Cobbler
Nothing says summer like peach cobbler, but August humidity can make rolling out a pie crust nearly impossible. Make sure your dough is thoroughly chilled before testing out this otherwise fuss-free dessert.
Kale and Macadamia Nut Salad
Bitter kale is no match for the burst of umami flavor that helms this salad's outstanding dressing from the Monkey Pod Kitchen in Oahu. Macadamia nuts, which are grown locally in Hawaii, add a buttery taste and lovely crunch to this healthy bowl.
Ron's Roadside BBQ Pulled Pork Sandwich
What's missing from Chef Ron Philipp's irresistible Cajun-spiced, slow-cooked fall-off-the-bone pulled pork sandwich? Absolutely nothing.
Pan-Roasted Chicken and Smoked Chicken Sausage with Kale Puree and Root Vegetables
At first glance, Grange Kitchen and Bar's dish seems reminiscent of classic roast chicken and vegetable recipes, but it's actually quite complex thanks to the use of breast meat and smoked chicken sausages. The result is a dish that's both cozy and modern –– and an all-around stunner.
Maple-Glazed Pork Chops, Green Bean Casserole and Sweet Potato Mash
Pork chops have global appeal at Crackers restaurant –– the chef marinates them in Italian dressing and soy sauce before throwing them on the grill. Served with All-American sides –– green bean casserole and sweet potato mash –– this worldly meal will be right at home in your kitchen.
Batch Pork Belly
Kevin Danilo rubs his pork belly with coffee and sugar before cooking it confit style in duck fat. Served with a miso-Sriracha sauce, this rich meal is worth every minute of preparation.
Big Joe's Jambalaya
While jambalaya shows influences of classic Spanish and French dishes, this spicy, smoky jumble of a recipe is an American original hailing from Louisiana. Chef Aaron Monis gives this dish his own spin by using a combination of andouille sausage, pork, crawfish tails, shrimp and chicken in his recipe.
In New York City, hanging out on brownstone stoops is the best place to catch up with friends and neighbors (not to mention, kick back with a cocktail or two). The hit of coconut rum in this boozy punch makes it the perfect drink to enjoy on an island –– even if it's just Manhattan.
How can you spot a Brooklyn girl? Perhaps by her sweet yet spicy notes –– as shown in this cocktail, which carries the same moniker. Craig Samuel muddles fresh blackberries to make this refreshing drink.
Black Skillet Chicken
When cooked in an uncovered skillet, chicken skin becomes irresistibly crisp and the meat stays juicy. If you're pressed for oven space, place the chicken atop the potatoes halfway through the roasting process (they'll get a flavor boost from the chicken juices).
Smoked Beer Can Chicken
Roasting a bird on top of a beer can has two major benefits: It allows the skin to get hit from all angles and infuses the cavity with earthiness. The team at Southern Swank restaurant tops off each can with a tangy BBQ sauce, which adds an extra layer of flavor.
What gives this typically tame recipe an edge? Three pounds of oxtails and a piquant tomato sauce. Hot and Soul restaurant in Fort Lauderdale, Fla., proves that their dishes stand up to their namesake.
Chicken-Fried Bacon with Creamy Shrimp Grits
As if bacon wasn't delicious enough on its own, Chef Scott Ostrander of Mama's Boy Southern Table & Refuge batters the strips and dunks them in the fryer for extra crunch. They're layered atop creamy shrimp-studded grits and finished with a sunny-side up egg.
Espresso-Rubbed Short Ribs with Red Eye BBQ Sauce
A smoky espresso rub deepens the rich, beefy flavor of short ribs. Don't waste the flavor-loaded pan drippings — simply blend with ketchup to form a tangy barbecue sauce.
Mama's Boy Chocolate Cake
Coffee gives this decadent chocolate cake a jolt of caffeine and rich espresso flavor, balanced by a fresh raspberry filling.
Mama's Boy Coconut Cake
A tried-and-true Southern favorite, this fluffy cake is filled with coconut-flecked pastry cream and topped with more shredded flakes.
This meatloaf is baked uncovered with a ketchup mixture that becomes a crackly, sticky-sweet glaze when it's pulled from the oven.
Peaches and Cream Stuffed French Toast
Stuff loaves of French bread with a peach-and-cream filling the night before so the flavors can meld and the slices won't fall apart in the pan.
Yeah Burger Triple B Bison Burger
This over-the-top bison burger gets a tempting topping of crumbled blue cheese, onion and smoky bacon.
Boundary Road Brick Chicken
The simple technique of weighing down chicken with a brick is used to crisp up the skin without losing any juiciness. To give the plate some Southern flair, serve the golden-brown bird with a sweet potato mash and braised collard greens.
Sixth Engine's Grilled Shrimp
This sophisticated take on shrimp and grits features two traditional Louisiana ingredients: peppery tasso pork and tender black-eyed peas simmered with a briny hock.
610 Magnolia Black Bean Oxtail and Lima Beans
Chef Edward Lee fuses his Asian roots with the flavors and ingredients of the South to create this hearty stew. Cooking the oxtail low and slow is the key to meltingly tender meat, which he punches up with traditional Far East ingredients like fermented black bean paste, ginger and star anise.
Cookie Confidential's Philly Cheese Steak Cookie
Bacon is so last year. Made with a cheddar cheese base, these savory cookies are flecked with dehydrated onions and beef jerky to mimic the flavors of Philly cheese steak.
Caribbean Feast's Oxtail Dish
The meaty morsels of this Caribbean stew get their deep island flavors by marinating in gravy, garlic powder and fresh thyme for four hours.
Grub's Ooh La La Egg Sandwich
Buttery croissants are first given the French toast treatment –– dipped in a cinnamon-infused batter and griddled until golden brown –– then stuffed with cheesy scrambled eggs and bacon to form an over-the-top breakfast sandwich.
Fickle Pickle Fried Green Tomato Sandwich
Fried green tomatoes make an appearance in this Southern sandwich, complete with thick, sweet tomato jam and basil mayo.
Fickle Pickle Fried Cajun Pickles
This is really two recipes in one when you start with cucumbers and let them marinate in vinegar, Cajun spices and jalapenos. Then slice and fry them in a cornmeal-buttermilk batter for pickles that come out crisp on the outside and tangy on the inside.
Brickstore Pub Battered Ale Fish
Brickstore Pub in Georgia takes this classic pub dish to all-new levels when cod is dredged in seasoned flour, immersed in a curry-beer batter, then fried to a golden crisp.
Fried Chicken and Sea Island Red Peas
This crunchy and moist fried chicken is battered in buttermilk and seasoned flour before it's fried up in peanut oil. Serve with red peas and greens for a quintessentially Southern meal.
Local Three Shrimp and Grits
In this version of the humble Southern staple, shrimp are braised in sherry and cream while the grits are cooked slowly in milk and butter.
Spiked Sweet Tea
For a sophisticated and spiked take on Southern sweet tea, try this frosty American cocktail made with iced tea-infused gin, orange liqueur and orange bitters.
Tin Roof BBQ Texas Cheese Steak Sandwich
This sloppy but irresistible smoked sirloin sandwich gets hit with a triple-whammy of flavor: First comes a topping of sauteed mushrooms, red bell peppers and onions, then a slice of melty provolone cheese and, finally, a slathering of Thousand Island dressing.
G's Quick Jambalaya
Jambalaya can be put together in a cinch while still getting a full kick of flavor from the sausage, prawns, shrimp, crawfish and hot cayenne pepper.
Meaty beef brisket deserves “low and slow” cooking with some smoky treatment for a substantial, fork-tender barbecue main.
Frank’s Moustache Ride Cocktail
Nothing is quite as Southern as bourbon whiskey, traditionally distilled in Kentucky from corn. This bourbon-based cocktail is mixed with fig simple syrup, orange liqueur and a dash of bitters. Rim the glass with sticky, sweet maple syrup and dip in cocoa sugar before you pour and serve.
Burger Bistro Veal Osso Buco Burger
This Italian favorite gets a Southern twist when the veal is formed into burger patties and braised in a red wine-tomato sauce until meltingly tender.
Sour Cherry Pear Pie
Sour cherries were just meant to be in pie. Here their tartness is tamed when paired with tender pears and baked under a sweet crumb topping.
Blueberry Peanut Smoothie
Fresh blueberries, creamy peanut butter and frozen yogurt come together in this frosty, protein-packed smoothie that will kick-start your day with energy.
Courtesy of Denver Beer Co.
It's no wonder this brewery is widely searched in Colorado—its origins are within the state capital. The setup of the Denver Beer Co. brewery was inspired by the beer gardens of Bavaria, but before the brewery even existed, the craft beer was made in the garages of the brewers. Some great things have humble beginnings.
Hairy Bikers’ steak and ale pie recipeHairy Bikers January 23, 2021 4:50 pm
Nutrition per portion
The Hairy Bikers love pies so much, they have a whole cookbook dedicated to them. Here, they perfect one of Britain's favourite dishes – the steak and ale pie.
The Hairy Bikers‘ cooking steak and ale pie might just be the pinnacle of Britishness and Si and Dave know that the key to a good pie is a lovely golden crust and a juicy filling. This recipe uses stewing steak – cooked with herbs, veggies and the ale for an hour – to create a tender middle to your pie. If you’re a purist and want to do everything from scratch, here’s how to make your own puff pastry – but the Hairy Bikers opt for shop-bought, which works just as well. Great served with mash, peas and oodles of gravy, if it’s hearty comfort food you’re after, this steak and ale pie is hard to beat. This recipe is featured in the Hairy Bikers’ Perfect Pies cookbook.
Best Ways to Experience the Lowcountry’s Gullah/Geechee Culture
Isolated on South Carolina's Sea Islands for generations, the Gullah/Geechee preserved more of their heritage than any other African-American community in the United States. Today, native islanders are still serving up flavorful Gullah dishes, weaving baskets from sweetgrass and sharing their heritage in tours, galleries and museums.
Here are some of the best ways to experience the Gullah/Geechee culture:
Gullah Heritage Trail Tour on Hilton Head Island
Fourth- and fifth-generation Gullah guides bring to life the history of West African slaves brought to the Sea Islands to work on cotton and rice plantations and their freed descendants who survived for generations in virtual isolation by adapting their ancestors' simple lifestyle. During the two-hour bus tour, you'll drive through Gullah family compounds and make stops at several historic sites, including Mitchelville, the first freedman village in the US. Due to COVID-19, please call or check website for updated availability.
Sallie Ann Robinson Gullah Tour on Daufuskie
Take a bus tour of Daufuskie Island with renowned Gullah chef Sallie Ann Robinson, a native islander who was one of the schoolchildren taught by famed author Pat Conroy and featured in his best-selling book, "The Water is Wide." Accessible only by ferry, the island is home to a dozen historic landmarks, including Mary Fields Elementary School where Conroy taught in the 1960s. For a more immersive experience, you can stay with Robinson at the restored Frances Jones House, an authentic "oyster house" built in 1865. Due to COVID-19, please call or check website for updated availability.
The Penn Center on St. Helena Island
A National Historic Landmark, this former school for freed Sea Island slaves went on to serve as a meeting place and retreat for Dr. Martin Luther King, Jr. and the Southern Christian Leadership Conference in the 1960s. Today, it offers cultural performances, workshops, historical presentations, walking and island tours, and the York W. Bailey Museum, featuring photographs and exhibits chronicling the history of the school. Due to COVID-19, please call or check official website for updated availability.
McLeod Plantation on James Island
Once part of a 1,700-acre sea island cotton plantation, this Gullah/Geechee heritage site tells the story of the daily life of both the planters and slaves who lived and worked here before and after the Civil War. Included in your admission are several 45-minute interpretive tours that focus on topics from cotton cultivation to the transition to freedom for the generations of African-Americans who called the plantation home for nearly 200 years. You can also take self-guided tours of the first floor of the main house, six slave cabins, and other plantation outbuildings and structures, including the gin house where the long-staple cotton was prepared for sale. Due to COVID-19, please call or check website for updated availability.
Gullah Museum in Georgetown
Founded by a Gullah story quilt artist and a scholar who has lectured widely on the African Diaspora, the museum provides insight into the role African slaves played in the Lowcountry's lucrative rice and indigo industry. Shopkeeper and chief storyteller, Andrew Rodrigues, is happy to share his vast knowledge of the artifacts on display and the history of Gullah. Due to COVID-19, please call or check website for updated availability.
Avery Research Center for African-American History and Culture
Tour the site of the former Avery Normal Institute, a hub for Charleston's African-American community from 1864-1954. Now part of the College of Charleston, the center develops new exhibitions each year from its rich archival, art and rare manuscript collections. It also hosts temporary art exhibitions featuring prominent and emerging artists whose work documents the history, traditions, legacies and influence of African-Americans. Guided tours are offered daily. Due to COVID-19, please call or check website for updated availability.
Take a two-hour bus tour with the author of "A Gullah Guide to Charleston" and explore important historical sites in the history of Charleston's African-Americans. Tour stops include the place where enslaved Africans were auctioned to plantation owners, the original Catfish Row neighborhood featured in the opera Porgy and Bess, and a hiding spot along the emancipation's underground railroad. Due to COVID-19, please call or check official website for updated availability.
Brookgreen Gardens in Murrells Inlet
Join Gullah descendant Ron Daise, star of the popular Nickelodeon children's TV show "Gullah Gullah Island," for his entertaining and educational talk on the culture, food, language and history of the Gullah Geechee people. The interactive program is offered from 1 to 2 p.m. every Wednesday. Visitors also can take an audio tour of the Lowcountry Trail, a quarter-mile boardwalk overlooking a restored rice field of the former Brookgreen Plantation. Along the way are interpretive panels that describe life on the plantation for the owner, overseer, and the enslaved African men and women who worked the fields. Due to COVID-19, please call or check official website for updated availability.
Old Slave Mart Museum in Charleston
Built in 1859, the Old Slave Mart is the last surviving slave auction gallery in South Carolina. Located between Chalmers and Queen streets in downtown Charleston, the museum offers a haunting reminder of the human cost of the slave trade that fueled the South's plantation economy. Informative displays, photographs and posters shed light on the history of slavery in the United States and its abolition after the Civil War. Among the artifacts on exhibit are a slave yoke, whip and shackles. Due to COVID-19, please call or check official website for updated availability.
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Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
If you like apples, you are going to love these fabulous apple desserts:
● Apple Brown Betty Recipe – A totally delicious ending to any meal, a great nighttime snack, or a breakfast treat, this old fashioned, sweet and tasty Apple Brown Betty recipe is easy to make and a wonderful use of fresh apples.
● Apple Cinnamon Croissant Cake Recipe – The scent of crisp apples and cinnamon will fill your home while this tasty treat bakes in your oven. Your taste buds will be watering, and oh that first bite! This is simply an outstanding fall dessert recipe. This apple cinnamon croissant cake recipe is so easy to make. Believe me, your entire family will enjoy this fabulous pastry.
● Baby Apple Walnut Pies Recipe – These simple, six-ingredient, baby apple walnut pies are fabulous! Easy to make, these Baby Apple Walnut Pies will impress your friends and family. A wonderful fall or winter dessert, these baby pies are a wonderful sweet treat.
● For more Recipes on Ann’s Entitled Life, click here.
● If you enjoyed this post, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!
The Spruce / Diana Chistruga
Definitely a major star on the Southern dessert table, this cobbler is made with fresh peaches and a buttery crust. Brush an egg wash over the crust and sprinkle it with cinnamon sugar before baking.
Arabier, De Dolle Brouwers
De Dolle is a quirky and vastly underrated brewery from West Flanders. They brew a range of typical Belgian styles with their own twists. Full of flavor and character, De Dolle’s beers are familiar yet completely unique.
Arabier is a pale beer brewed with a heavy hand of Nugget and Whitbread Golding hops from nearby Poperinge. Their house yeast character soars through this heavily carbonated elixir. It meshes amazingly with the floral and herbaceous hoppiness. A dry finish and lingering maltiness keep Arabier insanely drinkable. The bitterness is firm, with a lingering Belgian hop presence akin to an American IPA.
You should eat where possible before your morning ride especially if it is a longer session (1 hour in duration) or a high-intensity session. The body uses carbohydrate stores (quickly broken down to energy) for high-intensity work, and if cycling having not eaten breakfast you may not be able to maintain the quality of exercise. Due to the body’s position on the bike, riders generally find it easier to tolerate food closer to cycling, though you should try a few strategies and see what works best for you.
Here are two morning situations to plan for:
The early riser – if you wake up 2 hours before your cycle, good options include:
Straight out of bed – if you prefer to get straight out on the bike, the following, quickly-digested, options are good options for you:
If you can’t tolerate any food before your ride, or prefer not to eat, try increasing the carbohydrate portion of your evening meal the night before, as this will be stored in the muscles (as glycogen) ready for your morning session.
Beer Styles: Making a Porter Recipe
Porter is a English beer style that has become very popular in the United States. This week we will look at the origins of Porter, how to brew Porter at home and provide a collection of sample recipes. When I started brewing back in the 1980’s, the microbrewery revolution was still in its infancy, and it was difficult to find anything beyond the classic American lager in the stores. Yet dark beers were a passion of mine, and Porter was a perennial favorites.
Porter is first mentioned in writings in the early 1700’s, and the name Porter is derived from its popularity with London’s river and street porters. There are many stories surrounding the origins of Porter, such as one about it being a blend of three other beers, but more likely Porter was derived from strong brown ales of the period. Original porters were substantially stronger than modern versions. Wikipedia mentions that hydrometer measurements on 18th century Porters indicate original gravities near 1.071, or 6.6% ABV – about twice the alcohol of a modern beer.
Taxes during the Napoleonic wars drove the alcohol content down to modern levels. Porter was also the first large scale beer to be entirely aged before delivery, often remaining in vats or casks for 18 months before shipment to pubs. As the 1800’s started, breweries mixed aged porter with new porter to reduce storage times. Stouts started as a stronger, darker version of Porter, with most including the name “Stout Porter”. Eventually the “Porter” tag was dropped giving the modern style of “Stouts”. (Re: Wikipedia)
In another interesting side note, Porter’s popularity was so high that it was stored in huge vats in the late 1700’s, and there was an arms race of sorts between major breweries to see who could build the largest vas. According to Ray Daniels book (below), the largest vats approached 20,000 barrels (860,000 gallons) at the end of the 1700s. This compares to the largest in the world today which clocks in at around 1600 barrels, less than 1/10th the size. In October of 1814, a huge vat at the Meux brewery ruptured and reportedly wiped out an adjacent tank and devastated the neighborhood in a 5 block radius. In the ensuing chaos at least 8 people were killed.
Designing a Porter Recipe
Designing Porter recipes can be a lot of fun as the Porter style includes room for experimentation. Porters have an OG of 1.040 and up, color of 20-40 SRM and bitterness of 18-35 IBUs for Brown Porter, or up to 55 IBUs for higher gravity Robust Porter. The color is brown to black, and they have low to medium hop flavor. They are almost always brewed with a full bodied mash schedule (higher mash temperature of 154-156F) to give a full body taste. They have low ester, fruitiness and diacytl, are well balanced and have low to medium carbonation.
Traditional porters start with a Pale malt base, and typically add a mix of Crystal, Brown, Chocolate and Black malts to achieve a dark color and taste. Roasted malts are used only in Robust Porter styles. Pale malt makes up 40-70% of the grain bill (60-80% for malt extract brewers). Dark Crystal/Caramel malts are used for color and body and provide at least 10% of the grain bill. Chocolate and Roasted malts each average around 5% of the grain bill, with roasted malt less common in Brown Porter.
A variety of grains including Munich malt, Roasted malt, wheat and additives are also used. I will occasionally brew “kitchen sink” Porter which consists of whatever malts I have laying around over a pale malt base. Traditional Porter also made heavy use of Amber and Brown malts, though these are less commonly used today. Ray Daniels recommends a mash temperature of 153F, though I often go a bit higher (156F) to provide a full bodied beer.
Traditional English hops are the appropriate choice for Porter, with East Kent Goldings being a favorite of mine. Other good choices include Fuggles, Northern Brewer, Northdown and Willamette. Light dry hopping is appropriate to the style, though hops aroma should not be dominant. English ale yeast is traditionally used for Porter for its fruity flavors, though other high attenuation yeasts are appropriate. Irish ale yeast is also occasionally used by homebrewers. Adjuncts are only rarely added to specialty Porters. A London water profile (high in carbonates) is best.
Sample Porter Beer Recipes (All Grain) from our recipes archive:
Sample Porter Recipe (Extract) from our recipes archive:
We hope you enjoyed this week’s discussion on porter. Thank you again for reading our weekly blog – please keep your comments, bookmarks and ideas coming. If you enjoyed this article, consider subscribing to our blog or drop a guest vote on BrewPoll using the button on the right.