a

algorithmnation's Profile

Title Last Reply

I've got Miller Lite. What do I do with it?

Interesting that you would accuse someone else of splitting hairs.......

Jan 10, 2008
algorithmnation in Beer

Learning Mexican Cuisine

Brilliant! Glad you liked it! We hit it on our way home for NC over the new year.

Jan 10, 2008
algorithmnation in Home Cooking

Best Single Malt

I'd go with anything from Islay, with Lagavulin as my fave.....the Islay scotches are complex and hard to approach at first (particularly that has a very heavy nose) but the complexity pays off.

Dec 10, 2007
algorithmnation in Spirits

I've got Miller Lite. What do I do with it?

I never said that a beer snob who hates light beer is annoying, because that's basically an opinion. A snob of any stripe who dogmatically states that everyone should hate a certain item (greasy fries, light beer, tripe, sushi...whatever) is what I find annoying. And my general point throughout all of this palaver is not that people should not have a discerning palate (else why this site), but that what matches someone else's palate may not match mine, and vice versa. If I'm annoying because I refuse to look down on someone because of what they happen to enjoy (at least as far as food and drink are considered....we shouldn't get in to the other stuff) then I'm proud to be annoying (a good thing, too, because I certainly am).

Dec 10, 2007
algorithmnation in Beer

I've got Miller Lite. What do I do with it?

1) Actually, a number of doctors are not very good at nutrition......in a lot of cases they act rather bored if they have to attend a lecture on nutrition. As a research nutritionist, I've seen this first-hand. And the polyuria usually associated with drinking lots of beer comes primarily from the amount of liquid consumed rather than the diuretic effect of alcohol....and we all know American light beers sit lighter on the stomach, enabling copious consumption (a misuse of beer, IMHO). Compare the number of times you have to go to the bathroom after drinking wine or liquor and the point becomes obvious.
2) In this narrow case, I like beers of the American Light style (a true beer style...I think the massive popularity of the style is absurd, however I believe it has its place)
3) I don't like O'Douls b/c I don't like the taste (something in the alcohol removal process, perhaps....I don't like decaf for the much same reason) and for some reason it gives me a headache. Also, I don't actually buy light beers (unless my father-in-law visits) as they are usually handed to me by a neighbor, and I'm generally not ungracious enough to tell them that "There is no use for light beer as a beverage (if you claim to like "beer)" so I drink up and enjoy. By the same token, I'll generally hand them a bitter and they'll do the same.

I can't quite understand the vociferous feelings among some beer aficionados against American light. Just because you don't like it doesn't necessarily disqualify it from the hall of beerdom. It's really quite akin to a self-described gourmand declaring a greasy plate of fries unfit for consumption when sometimes those fries can be just what fits the bill for your appetite.

Moreover, the Great American Beer Festival has an American Light category and the true "King of Beers" Michael Jackson (let's all raise a glass to his memory) mentions it as a good companion to seafood, particularly sushi. Convinces me that it has a place for those who claim to like beer......

Dec 10, 2007
algorithmnation in Beer

Learning Mexican Cuisine

thanks....and yes it was......my only previous experience were the restaurants that always had the exact same menu.......I'm just amazed I had to come all the way to Wisconsin (I used to live in FL) to find it!

Dec 09, 2007
algorithmnation in Home Cooking

Learning Mexican Cuisine

let me know what you think......If I remember correctly it's off exit 5, in the Wal-Mart/Toys-R-Us/Home Depot shopping area....it's a stand-alone building that's a bit out of the way.....bon appetit!

Dec 09, 2007
algorithmnation in Home Cooking

Are there any bottled conditioned US beers?

I've heard that you can recover and culture yeast from Sierra Nevada beers (in one of my brewing books......Brewmaster's Bible by Stephen Snyder....the recipe for "Quilters Irish Death", if you're interested) but I don't know if that means it is merely unpasteurized rather than bottle-conditioned. It's been a while since I've had any but I can't seem to recall it ever having a sediment, so I really can't say for sure.

Dec 09, 2007
algorithmnation in Beer

I've got Miller Lite. What do I do with it?

1) Hydration is overrated......many more folks think they need to be hydrated than actually do....people have actually killed themselves while running marathons by overhydration.......most of the people who run around claiming to be "dehydrated" are nothing of the sort......and adequate hydration is better maintained by a glass or two of water before the mowing, not after......when water was unsafe to drink......beer was used for hydration b/c no pathogens can survive in beer.....and, as I said, it's not optimal for hydration, but neither are sports drinks (due to the fact that the huge amount of sugar in them makes them quite hypertonic....the original sports drinks did replace water and electrolytes well but were not terribly tasty and didn't survive market pressure)
2) Light beers were designed to have a smaller quantity of something, as were milds (although one aimed for lower cals, the other alcohol), I never compared the two....in fact, I think I made it quite clear that I prefer milds and bitters.....I brew them almost exlusively (with mead, old ale, barley wine, and stouts thrown in every now and then for good measure) and I buy them often.....my favorite pub quaff is London Pride
3) No......but I do avoid snobbery when it comes to beer.....I tend to avoid the highly hopped American "IPA" that seems to be the current rage because I consider them to be overly hopped for my taste, but I don't disparage them either.......I'm not a fan of the tang of wheat beers, but I know many who love them (and, incidentally, prefer them as their after-mowing drink).

Dec 09, 2007
algorithmnation in Beer

I've got Miller Lite. What do I do with it?

Dehydration really isn't a concern because, contrary to popular opinion, beer (or coffee or tea) doesn't dehydrate you they.......don't cause you to lose more liquid than you gain from the beverage......they may not be quite as hydrating as water but are probably as hydrating as sweetened sports drinks (if you want to rehydrate, hold your nose and drink pedialyte).....lemonade can be cloyingly sweet and water can be flat and uninteresting. The Brits had a "lite" beer long ago, when they invented mild bitter, designed to quench the thirst of very thirsty millworkers without getting them drunk in short order with a beer that matured in a very short amount of time (so it would be cheap). It also didn't have a lot going for it in the flavor or body department, so it was often married to a bit of "old beer" for flavor.

It is true that light beer is very low on flavor, body, and complexity, and it is also true that almost all of the time I would willingly step over a dozen free kegs of light beer to pay $$$ for a pint of London Pride or a bottle of Anchor Steam, I certainly believe that there is a time and a place for every style of beer, and I'd say light beer does pretty well when standing at your fence in a pile of grass clippings, chatting with your neighbor about nothing in particular.

Dec 07, 2007
algorithmnation in Beer

Learning Mexican Cuisine

There's a restaurant in a small town on the border of Minnesota and Wisconsin called Onalaska, right on the Mississippi River so I guess you could say it's "coastal" :) ....a few miles north of LaCrosse called Manny's Mexican Cochina.....it's in a Wal-Mart/Toys-R-Us shopping area but the restaurant transports you to another world. The owner apparently has the seafood flown in, and I've heard rumors that he comes from the west coast of Mexico, but I've never actually asked.....

Dec 07, 2007
algorithmnation in Home Cooking

Learning Mexican Cuisine

there were a lot of burrito dishes that had a light tomato and sort of cheese sauce (hard to describe....sauce was opaque and creamy) that included various seafood such as bay shrimp, lobster, swordfish, all incredibly fresh. There was also swordfish steaks with a tangy yellow sauce, and their salad had fresh veggies, thin fried tortillas strips, and a white dressing that had a good bit of lime. They also made a fresh shrimp and scallop ceviche that was out of this world.......that would be a fair sample.

Dec 07, 2007
algorithmnation in Home Cooking

Learning Mexican Cuisine

I've found a tremendous Mexican restaurant in another city and would like to try to emulate their cuisine....it's not like anything else I've tasted, with no heat, complex sauces, none of the stuff you would see on a Tex-Mex menu and tons of seafood. I'm in love. Any ideas what this style would be called and where I could learn how to approximate it?

Dec 07, 2007
algorithmnation in Home Cooking

I'm Demo-ing Japanese Food: Help!

Beef tataki might make a nice demo, since it is quick, easy, but demonstrates a lot of different techniques.......searing, marinating, and delicate knife-work. The marinade is standard (vinegar/soy/sake + any spices) and a pound or two of meat would yield more than ample slices for 20-30 to sample. The only possible issue is that since the meat is cooked by the vinegar, the rawness might scare some away from trying.

Another idea would be to make good, "scratch" miso soup from bonito, konbu, and miso. It goes quite fast and the only hard "take home" issue is that it's very hard to measure bonito flakes except by weight, requiring a good scale.

Dec 07, 2007
algorithmnation in Home Cooking

I've got Miller Lite. What do I do with it?

Silly as it may sound, for me a lite beer can really hit the spot after doing something strenuous and hot in the summer, like mowing the lawn or chasing after the kids. Also, if you live in the south, cheap beer is a good cure for a fire ant hill.

Dec 07, 2007
algorithmnation in Beer

Best Sushi/Sashimi in Minneapolis/St. Paul?

Origami is my favorite, but it's best to go when they aren't busy if you want better service. Always ask what's best.....their bluefin has been phenomenal, but from what I've been hearing about the ethics of bluefin I'm not sure I'll get it anymore. I've had good luck at both the downtown and the ridgedale locations, and the ridgedale location has the added advantage that the atmosphere is more kid-firendly if you've got nippers in tow and are from out-of-town. Non-sushi menu is extensive and good.

They are a bit pricey, though......

LF absinthe rec: Kubler vs Lucid

Never tried it but I am excited to....there's a recent review of American-made absinthes that have been or are about to be released in the NY Times:

http://www.nytimes.com/2007/12/05/din...

Dec 07, 2007
algorithmnation in Spirits

Sam Adams Seasonals - How do they do it?

I concur.......SA has never, in my opinion, lived up to the hype. It seems to me that their marketing is aimed towards the consumer who wants to appear a connoiseur by having lots of different labels but has a limited and unadventurous palate. It's the same marketing concept that has allowed the "canned air" approach to making beer survive so long in this country. I personally believe it's behind the current "IPA with the nuclear hops option" craze going on now. It amazes me that so many of these companies do so well while being so condescending to so many people. They just don't seem willing to give the beer-drinking public any credit. God forbid any major brewer should make a beer that some people might not like!

Dec 07, 2007
algorithmnation in Beer

What are you drinking right now?

Chronos's Crud, a homebrewed old ale glancingly based on Old Peculier

Dec 07, 2007
algorithmnation in Beer

beer noob

One of the best ways to learn about different beer styles is to learn how they're made. There are tons of great books on homebrewing (a wonderful hobby) that are very useful if you just want to learn about all the categories of beer, even if you don't want to brew your own. Since these books give you the important points for the way your brew should taste, they are an excellent guide to the flavor you'll find in beers brewed by the big (and not so big) pro breweries.

Another great place to start is to try sampler packs. Sprecher (Milwaukee, WI) produces sampler packs that are very representative of various styles (I love their "Beers of the British Isles).

Dec 07, 2007
algorithmnation in Beer

Poe's Finnish (Yes, it's spelled correctly!)

Dec 03, 2007
algorithmnation in Recipes

Do Lobsters Really Scream When You Put Them in Boiling Water?

If you really feel guilty about the lobster, soak it in a pot of beer before cooking....it gets inebriated, slows down, and is easy to handle (and pretty insensate). If I had to choose a way to go, I don't think I could do much worse!

Nov 29, 2007
algorithmnation in Features

Why Aren't There More Good Microbrews in Cans?

According to Howard Hillman in the book "Kitchen Science" there's another reason....temperature. Aluminum cans are magnificent conductors of heat, and the heat from your hand can easily warm the brew. Bottles insulate better. This is, admittedly, a moot point for those of us who prefer to decant our specialty brews and drink them at cellar- or room-temperature.

Remember to raise your glasses on Dec 5th, the 75th anniversary of the repeal of prohibition!

Nov 28, 2007
algorithmnation in Features