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Archive for November, 2007

Philly Cheesesteaks

Need to get more people in the Chicago GLUG to share not only brewing and coding experiences, but cooking as well! Manchicken got us started. So, here is how I threw together some amazing cheesesteaks. A must try!

  • Ribeye (about 1/4 lb per sandwich)
  • Onion
  • Green Pepper
  • Cheese Whiz
  • French Roll
  • Oil

Freeze the ribeye for a few hours. Dice the onion and green pepper and cook in pan with oil until soft. While those are cooking cut the ribeye into thin strips. Also, warm the Cheese Whiz during this time. I just use a large pot with water in it and a small pot with the Cheese Whiz set in the water, on medium heat. Once done, remove the onions and green peppers from the pan and add the ribeye to the pan on medium high heat, use lots of oil if you want it really greasy.  Once the steak is brown on both sides, add the onion and pepper back and mix it up good. Warm the French Roll if you so choose, I heat it for a short time just to warm it up but not brown it. Spread the Cheese Whiz onto the roll, flop on the steak, onion and peppers and squash the beauty together to soak the bread in grease and Whiz.

I must say they turn out amazing, but a little tough on the heart. I don’t see any reason to go out for a Cheesesteak anymore. I can save money and experiment with different ingredients at home :).

I assume it turns out just as good for any cheese you choose. If its sliced cheese just place it on top of the meat when you add the onion and pepper back in, so it melts in nicely.

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Winter Warmer

Just brewed the Winter Warmer kit from Northern Brewer.

Speciality Grains:

.75 lbs Simpson’s Crystal

.75 lbs Simpson’s Chocolate

Fermentables:

9.45 lbs Gold Malt Syrup

Boil Additions:

1 oz Target (60 min)

1 oz Fuggle (30 min)

1 oz Kent Goldings (1 min)

Yeast:

Wyeast #1728 Scottish Ale Yeast

Interested in finding out how this one tastes. May have to sneak one before 2 months are up.

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