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The first brewing beer recipe

The first brewing beer recipe

Making beer is something that anyone can do with a little time and effort.
Once a person finds out that they can create great tasting beer, they will want to do it all the time. There will be no need for buying beer at the store anymore. You can have the entire brew inventory that you need at your convenience.

There are many places that you can find all the ingredients that you will need online to make great beer. There are many types of pre-hopped and un-hopped malt extracts. These will come in thirty different varieties of grains that you can crush up and steep for your beer.

All that you will need to make your own beer at home is the ingredients and the counter space. You will also have to have the beer making equipment kit that is necessary for doing it right.

Decide what brew you want to make. This will be the hardest part of making beer. There are many styles of beer like dark, pale, and amber. There are also English, German, American and some other forms. The flavor is the going to be the determining factor.

Sanitize your equipment. You have to make sure that everything you use for your beer making is clean. Wash all of it with warm water and then let it dry. You need to make sure that everything is clean and ready for your beer making strategy.

When you have the water, and the malt extract that you are using in the pot, let it come to a good boil. You can sue pre hopped or un hopped extract depending on the recipe that you are using. Next you will want it to cool down and place the brew kettle in a sink full of cool water. Make sure that the brew falls below one hundred degrees. Next you will pour it into the sanitized fermented and then top it off to the five-gallon mark.

Adding your yeast is next. This is what will help your flavor along in your beer. There are plenty of types to choose from for this step. Think about what you want and choose your yeast. Let it ferment for at least eight to ten days. Then let it stand at room temperature for two days after the bubbling stops.

You are then ready to bottle your beer. Put the beer into a bucket and add 3/4 cup of sugar. Fill your bottles to about an inch from the top and apply a cap. You will have to let it carbonate for ten days. Place your new and exciting brew into the fridge and let it chill. Beer is best served chilled. Sit back and relax with your fresh and great tasting bottle of beer.

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Recipe: grilled rosemary flatbreads

Celebrating Sophia's 13th Birthday
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Grilled Rosemary Flatbreads

NOTES: Have dough and fire ready at the same time. Roll out breads first, then heat grill. (For an easier version, use 1 pound thawed frozen bread dough; knead in 1 1/2 tablespoons olive oil and the onion, then proceed from step 3. )

1 package active dry yeast
2 teaspoons salt
1/3 cup finely diced onion
About 3 tablespoons extra-virgin olive oil
About 4 cups all-purpose flour
2 tablespoons minced fresh rosemary
2/3 cup finely shredded parmesan cheese
Fresh-ground pepper

1. In a bowl, sprinkle yeast over 1 1/4 cups warm (110 degrees F) water. Let stand until softened, about 5 minutes. Add salt, onion, 1 1/2 tablespoons olive oil, and 2 1/2 cups flour.

2. If kneading by hand, stir vigorously until dough is stretchy, about 5 minutes. Stir in 1 1/4 cups flour. Scrape dough onto a lightly floured board and knead until smooth, elastic, and no longer sticky, 10 to 12 minutes, adding flour as required to prevent sticking.

If kneading with a dough hook, beat on low speed until flour is incorporated. Add 1 1/4 cups flour. Beat on low speed to blend, then on high speed until dough no longer feels sticky, and pulls cleanly from bowl, 10 to 12 minutes. If dough is still sticky, beat in flour, 1 tablespoon at a time.

3. Place dough in an oiled bowl, turn over, cover airtight, and let rise in a warm place until doubled, about 1 hour.

4. On a lightly floured board or with a dough hook, briefly knead dough to expel air. Cut into 6 equal pieces and shape each into a smooth ball.

5. Flatten 1 ball by hand, then roll into an 8-inch round (or into a 7-in. round if using frozen bread dough), re-flouring board and rolling pin as needed to prevent sticking. Brush round with about 3/4 teaspoon olive oil and sprinkle with about 1 teaspoon rosemary, a scant 2 tablespoons parmesan, and pepper. Lightly press in seasonings. Cover a plate with plastic wrap. Place seasoned round on wrap, cover with plastic wrap, and chill. Repeat to shape remaining balls. As each round is finished, add to stack, cover with plastic wrap, and chill. (If making dough ahead, wrap stack airtight and chill up to 6 hours. )

6. Place a few dough rounds at a time, seasoned side up, on an oiled grill over a solid bed of medium-hot coals, or over medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). Cover gas grill. With a wide spatula, occasionally lift and rotate breads for even browning. When bottoms are well browned, 2 to 3 minutes, turn breads over. Cook until seasoned sides are light brown, 1 to 2 more minutes.

7. Cut each flatbread into about 6 wedges. Dip into olive oil to eat.

Makes 6 flatbreads; 12 servings.

Nutrition per serving: Calories 206(23% from fat); Fat 5.3g (sat 1.4g); Protein 6.4g; Cholesterol 3.5mg; Sodium 451mg; Fiber 1.4g; Carbohydrate 33g

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Recipe: zalaabeh

Classroom Seasonal Activities 28
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Zalaabeh (Fritters)
2 1/2 cups granulated sugar
1 cup water
1 tablespoon lemon juice
4 tablespoons butter
4 tablespoons orange blossom water
1 leaf rose-lemon scented geranium (if available)

Measure sugar into saucepan, add water and bring to a hard boil. Add lemon juice and cook for 2 minutes. Add butter and orange blossom water and scented geranium leaf and remove from heat. Set aside to cool.

2 teaspoons yeast
2 tablespoons granulated sugar
3 cups lukewarm water
4 1/2 cups cake flour
5 tablespoons cornstarch
1/2 teaspoon salt
Vegetable oil (for deep frying

In a small bowl, stir together yeast, sugar and water and leave for 10 minutes for yeast to proof and foam.

Measure flour into a very large bowl and mix in cornstarch and salt. Add the yeast mixture to the flour mixture and stir until well combined. Cover and leave in a warm draft-free place for 30 minutes to form bubbles. Stir well again.

Pour enough vegetable oil for deep frying into a pot and place over medium high heat. Place a cup of water close by. To test the temperature of the oil, dip a teaspoon in the water, scoop out a spoonful of dough and carefully drop the dough into the hot oil. If the fritter browns too quickly, that means the oil is too hot; lower the heat. Keep dropping spoonsful of the dough into the oil until you have a full layer of fritters cooking. Turn them over once or twice until golden. Scoop out the fritters with a slotted spoon and lay them on paper towels (only for 10 seconds), and immediately drop them into the syrup. Turn fritters over until well coated, then scoop out and place in the serving bowl. Repeat until dough is used up.

Eat warm or at room temperature. These will keep unrefrigerated loosely covered for a day or two. Makes about 50 small fritters.

Serving variation
Drizzle the best quality melted chocolate over a mound of Zalaabeh in a platter.

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Is Doggie Day Care Bad For Puppies

Is Doggie Day Care Bad For Puppies

Biologist Helen Murphy examines data on yeast colonies with student Imanda Ivanoff.
Source: Flickr

(From our discussion board)

“I recently started taking my puppy to daycare and thought it was a godsend. Our 4 1/2 month old puppy comes home tired and ready to nap & love on our laps. After a 12 hour work day it was just the thing. But our trainer who is helping us says she’ll develop separation anxiety if we take her there everyday and won’t be able to stay alone at home and be happy. She suggested only letting the puppy go 2-3 times a week and then having her walked other days. Does anyone know if this is good advice? “

D. Ames – an individual with a ton of competition dog sport
experience – intelligently replied:

“1] I don’t want to risk my puppy learning that other puppies can beat up on it, and [just as importantly] I don’t want to risk my puppy learning that it can beat up on other puppies.

2] I don’t want my puppy learning that playing with/interacting with other puppies or dogs is the highlight of its life. I want my puppy to learn that interacting with humans and relating to humans is the focus of its life.

3] I don’t want to have my puppy/dog being exposed to health issues which other puppies/dogs bring with them. [e.g. : viral infection, bacterial infection, parasitic infection, etc. ]

4] I don’t want to entrust my pup’s emotional, mental, physical well-being and development to someone else. They might be the most well-meaning individual. But, accidents happen. These accidents can and often do cause life-long negative effects on puppies.

Given the choice with no other options, I would enlist the assistance of a pet sitter/dog walker to come in and spend some one-on-one time with my puppy. “

That’s all for now, folks!

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Recipe: buttermilk pizza dough

How to Get Rid Of Wheezing In Chest
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Buttermilk Pizza Dough

The flavor of this dough is faintly cheesy and the texture softer than most doughs. If you like a less chewy crust, you will enjoy this one. 4 to 5 cups all-purpose flour
1 1/2 cups buttermilk
1/2 cup (1/4 pound) butter
3 tablespoons light brown sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup water
1 tablespoon vegetable oil
2 packages dry yeast Put the butter and the buttermilk in a saucepan and place it over a low flame. Warm the milk slowly so the butter melts in it. Do not let the milk get hot. Stir the yeast and sugar into 1/2 cup of warm water. Let stand for 5 minutes.

Sift 4 cups of flour, the salt, and baking powder into a large bowl. Stir in the warm milk and melted butter. Add the yeast mixture. Mix the ingredients thoroughly and then turn them out onto a floured board. Knead for 8 minutes, incorporating more flour into the dough if necessary to keep it from being too sticky. When the dough has reached a smooth consistency, put it in a clean bowl and brush vegetable oil over the top of the dough. Cover with a clean towel and place in a warm, draft-free place for 1 1/2 hours.

This recipe will make:
2 thin crust pizzas, 12 inches each
2 stuffed pizza pockets
1 thick crust pizza, 14 inches
6 – 6-inch pizzas