Archive: September, 2009
|Ryan Collerd for the New York Times|
|Sam Calagione and two professors chew corn to make a beer.|
But only in the name of historical accuracy.
The New York Times features the irrepressible owner of Dogfish Head Craft Brewed Ales today, who is now brewing a traditional Peruvian corn beer, chicha. Purple Peruvian corn is milled in the brewer's mouth and spit out before being brewed.
ï¿½You need to convert the starches in the corn into fermentable sugars,ï¿½ the always entertaining Mr. Calagione said by phone from his headquarters in Rehoboth Beach. ï¿½One way is through the malting process. But another way ï¿½ there are natural enzymes in human saliva and by chewing on corn, whether they understood the science of it, ancient brewers through trial and error learned that the natural enzymes in saliva would convert the starch in corn into sugar, so it would ferment. It may sound a little unsavory. ...ï¿½
ï¿½The fact is that this step happens before you brew the beer, so itï¿½s completely sterile,ï¿½ he continued. ï¿½Itï¿½s boiled for over an hour.ï¿½
Dogfish is producing only 10 kegs of the chicha, to be poured exclusively at the Dogfish Head Brewings and Eats brewpub in Rehoboth Beach. Read all about it here.
Cloudy with a Chance of Meatballs, the new 3-D animated movie inspired by Judi and Ron Barrett's classic children's book, sneak-peeks this coming Saturday, Sept. 12 at 10 a.m. at AMC Cherry Hill ï¿½ and Meal Ticket has TWO four-packs of tickets to give away. The movie follows the exploits of bumbling inventor Flint (voiced by Bill Hader), who develops a device that causes it to rain food. An amazing discovery for his hungry town ï¿½ until he realizes the machine has a mind of its own.
Want to squeal with glee alongside family and/or friends as a giant pancake hilariously crushes a school? All you have to do is send the correct answers to the three trivia questions after the jump to firstname.lastname@example.org. (DO NOT leave answers as a comment; if you win, you must pick up your tix from the City Paper offices no later than this Friday, Sept. 11.)
Good luck, and watch out for spaghetti tornadoes.
UPDATE [1 p.m.]: Congrats to Meal Ticket readers Mark and Erik, our two winners. We've added the answers to the trivia questions after the jump.
1. Judi Barrett wrote a sequel to Cloudy with a Chance of Meatballs. What is it called?
2. Which Cloudy voice actor has also written a cookbook about barbecuing?
3. Mr. T voices policeman Earl Devereaux in Cloudy. What pro athlete will play B.A. Baracus ï¿½ a role T originated ï¿½ in the 2010 film adaptation of The A-Team?
A Full Plate co-owner Shannon Dougherty shot over a list of the participants in the "pro" bracket of their third annual Rib Cook-Off, scheduled for this Saturday, Sept. 12, at 1 p.m. behind the Piazza at Schmidts. Northern Liberties stalwarts like Bar Ferdinand, Tower Investments and North Bowl are repping, but the field is thick with baby-faced newcomers in the '09 ï¿½ El Camino Real, Sonata, Q BBQ, Darling's and even the not-yet-open Koo Zee Doo (more here) will all try to top '08 champ Mermaid BBQ. There's also an amateur bracket, which features 11 competitors this year. The specific rules differ between the brackets, but categories include pork ribs, brisket, vegetarian and the always-mysterious "anything goes."
The Chick-fil-A chain captured close to 30 percent of a 2008 Drexel student body poll that aimed to determine which food concept the university should stick in its new dining/dorm complex on 34th Street. A spokesperson for the restaurants, which are always closed Sundays, therefore making us crave those tiny chicken nuggets that much more on the Sabbath, says they're looking at November for an opening.
JL Sullivan's, which started as JL Sullivan's Speakeasy in the former Zanzibar Blue (The Bellevue, Broad and Walnut), struggled with its identity since opening in May 2008. (It did inspire this little ditty.) According to a spokesperson, the upscale sports bar feel deviated too far from its McFadden's parentage to make much of an impression. That's why they're currently rejiggering the subterranean space into Tavern on Broad ï¿½ same polished downtown vibe, but with elements that hew a bit closer to what you may find on game day at Third and Spring Garden. (Think dark wood.) It'll be open to the public on Friday, Sept. 18, and the guy handling the food for the project is no slouch ï¿½ it's chef Terry White, who opened Union Trust to much fanfare but ended up splitting from the massive Chestnut Street steak house in April. White's menu has yet to be posted on ToB's Web site (still in the works, we're told), but we'll keep you posted as we hear more.
Christopher Gabello, pro photographer and owner of Cafï¿½ Loftus, has teamed up with Varga Bar owner George Anni to create a 12-month calendar featuring real girls done up in the pin-up style popularized by Alberto Vargas. They've already got their chick for January (Jessica, above), but they still need some more local ladies to fill out the rest of 2010. If you're interested (Ettore is doing hair and makeup, and Smak Parlour is taking care of wardrobe), send two photos and three sentences about why you should be a Varga Girl to email@example.com.
Win a copy of Andrew Zimmern's The Bizarre Truth: How I Walked Out the Door Mouth First ... and Came Back Shaking My Head
The Bizarre Truth, the new book from Bizarre Foods host Andrew Zimmern, drops today, and Meal Ticket's giving away a copy of the brand-new tome, a collection of experiences the food personality gathered during the filming of his new Travel Channel show Bizarre Worlds. Want to win? All you gotta do is submit a funny, apropos answer to the following question (you can leave it in the comments, or e-mail it to firstname.lastname@example.org):
If Andrew Zimmern came to visit you in Philly, where would you take him to eat and why?
We'll be accepting submissions until tomorrow afternoon at 2 p.m. That gives you a little more than 24 hours to come up with a winning answer. Get to commenting/e-mailing, and good luck!
Deli dude Russ Cowan opened this west-of-Broad offshoot of the original Famous 4th Street Delicatessen (700 S. Fourth St.) this past Friday. At 60 seats, the new location (38 S. 19th St., 215-568-3271) is basically a boutique version of the Queen Village institution, down to the framed photos, black-and-white tiling and Hebrew National mustard on the table. Same exact menu (check it out in full after the jump) and same exact in-house mentality ï¿½ they do all their own meat-curing and baking, and all their signature display-case sweets (hamantaschen!) are available, too. While the original's open daily from 8 to 9, this one will keep slightly shorter hours: Mon.-Fri. from 11 a.m. to 9 p.m. and Sat.-Sun from 9 a.m. to 9 p.m.
|Click to enlarge|
|Photo l Felicia D'Ambrosio|
Everyone's been mourning this year's sad-sack tomato pickings. June's drippy days fostered a bad crop of late blight, a fungus that attacks heirlooms and beefsteaks alike with the sort of gusto a fat kid applies to birthday cake. If the love apples you're eating are disappointing, try substituting them with something new.
Pictured above, Caprese salad (mozzarella, basil, olive oil, salt) with sliced roasted red peppers in the tomato role. The same roasted reds add sweetness and freshness to BL, minus the T. Red onions, quickly pickled in vinegar, sugar and spices add crunch and ruddy tones to green salads.
If you took the leap of faith at a good farmer's market, or grew your own backyard tomatoes, there is no shortage of recipes that make use of your good luck. Mark Bittman's tomato jam is tempting, flecked with ginger and jalapeno; CHOW has a great thread on what to do with a bevy of cherry tomatoes.
Looks like Resurrection Ale House, from Brendan Hartranft and Leigh Maida (Memphis Taproom, Local 44), is not going to hit its original opening date of this Thursday, Sept. 9. The beer bar, with food from Joe Chmiko, is in a "holding pattern" while they wait for the transfer of the liquor license from the former Yello'bar, Maida says in an e-mail. The worst-case scenario is that the opening is delayed a few weeks. In the meantime, they've turned their Web site live and it's got a few photos of the construction.
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