Let's Disqus Salsa & Beer
For several weeks, I've been meaning to do two things: make salsa and enable Disqus comments on the blog. Tonight, I did both.
Recently, I've been trying to tweak some blog functionality. Since I am somewhat conjoined to Blogger, I decided to make a slight, yet relatively painless, separation by using Disqus for comments. A couple weeks ago, a fellow grilling friend of mine asked I open up comments to others outside of the Google/Blogger world. This, coupled with all of the cross platform interaction between Twitter and Facebook, made an opportune time to make the dialogue on Another Pint Please more open and accessible. Hopefully, it works!
If you have used Disqus before, jump in. If not, it is very easy to use and is open to anyone except Spambots and vegetarians.
On the beer front, I racked my Mighty Maple Porter into a keg tonight. The final gravity clocked in around 1.012 with an ABV around 5.5 %. Flat and warm, it tasted great. Unfortunately, while the beer was sitting in the carboy, I realized I left water out of the airlock. Whoops. Everything seemed alright, which is good as I hope to enter it in the Dayton Art Institute Home Brew competition coming up in a couple weeks.
In other news, this year's vegetable garden has been fairly productive. Our constant watering and fertilizing yielded a nice crop of various peppers and tomatoes. Tonight, I finally decided to put them all together and make grilled salsa.
I grilled 4 medium tomatoes, 2 half inches slices of onion, 2 jalapenos, 2 bell peppers, and 1 ear of corn over direct medium heat. The jalapenos were done first, followed by the onion, peppers, tomatoes, and then corn. The peppers were placed in a bowl covered with saran wrap and allowed to steam.
The tomatoes, with their skin removed, were added to the food processor, along with the onions and 2 cloves of garlic. While those sat, the skin from all of the peppers were removed. The peppers where then seeded, roughly chopped , and added to the food processor. After a couple quick pulses of crushing Cusinart action, I added a mixture of 2 tablespoons of freshly squeezed lime juice, 3 tablespoons of olive oil, 1 tsp of cumin, 1 tablespoon of dried cilantro (I was out of fresh!), and a dash of salt to the food processor. I finally cut the kernels off of the grilled corn, and dropped them, too, into the machine. Once added, I gave a short pulse, and served.
Salsa is good. Salsa made from ingredients in your own backyard is even better. Let's just hope I have some viable beer and a comment system to enjoy it with!
Recently, I've been trying to tweak some blog functionality. Since I am somewhat conjoined to Blogger, I decided to make a slight, yet relatively painless, separation by using Disqus for comments. A couple weeks ago, a fellow grilling friend of mine asked I open up comments to others outside of the Google/Blogger world. This, coupled with all of the cross platform interaction between Twitter and Facebook, made an opportune time to make the dialogue on Another Pint Please more open and accessible. Hopefully, it works!
If you have used Disqus before, jump in. If not, it is very easy to use and is open to anyone except Spambots and vegetarians.
On the beer front, I racked my Mighty Maple Porter into a keg tonight. The final gravity clocked in around 1.012 with an ABV around 5.5 %. Flat and warm, it tasted great. Unfortunately, while the beer was sitting in the carboy, I realized I left water out of the airlock. Whoops. Everything seemed alright, which is good as I hope to enter it in the Dayton Art Institute Home Brew competition coming up in a couple weeks.
In other news, this year's vegetable garden has been fairly productive. Our constant watering and fertilizing yielded a nice crop of various peppers and tomatoes. Tonight, I finally decided to put them all together and make grilled salsa.
I grilled 4 medium tomatoes, 2 half inches slices of onion, 2 jalapenos, 2 bell peppers, and 1 ear of corn over direct medium heat. The jalapenos were done first, followed by the onion, peppers, tomatoes, and then corn. The peppers were placed in a bowl covered with saran wrap and allowed to steam.
The tomatoes, with their skin removed, were added to the food processor, along with the onions and 2 cloves of garlic. While those sat, the skin from all of the peppers were removed. The peppers where then seeded, roughly chopped , and added to the food processor. After a couple quick pulses of crushing Cusinart action, I added a mixture of 2 tablespoons of freshly squeezed lime juice, 3 tablespoons of olive oil, 1 tsp of cumin, 1 tablespoon of dried cilantro (I was out of fresh!), and a dash of salt to the food processor. I finally cut the kernels off of the grilled corn, and dropped them, too, into the machine. Once added, I gave a short pulse, and served.
Salsa is good. Salsa made from ingredients in your own backyard is even better. Let's just hope I have some viable beer and a comment system to enjoy it with!
Mike Lang