I had a garlic bread so delicious last night that I had to share the recipe. As a bonus, I've got two other lovely garlic bread recipes, too.
Goat cheese garlic bread with roasted garlic
2 baguettes
4 oz plain goat cheese
1 head roasted garlic
1 small clove garlic, finely minced or crushed
Slice baguettes in half, lengthwise. Slice each half crosswise. Basically, One Baguette is now in four pieces. Put goat cheese, garlic and roasted garlic in a small bowl, use a fork to smash together until somewhat smooth. It's ok, in fact preferred, to have some texture from the roasted cloves. Add a little bit of salt and pepper to taste.
Place on broiler pan, and broil in the oven until tops just start to brown. Serve hot.
Tacky Italian Restaurant's sinfully delicious garlic bread
If you've been to this restaurant I'm clandestinely referencing, then you know what I'm talking about. If not, just know this is a crunchy, crusty bread with a powerfully potent, but not overpowering, garlic flavor. I swiped the basics for this recipe from Meemo's Kitchen, who has a great write-up on the recipe. I have modified it somewhat to clarify procedure and to add just a pat of butter, though the "authentic" recipe does not call for it.
The key to this is finding a good foccaccia to start with. Ideally, it should be a size that will fit into a 9-inch cake pan. You split it in half crosswise so you've got two round pieces half the thickness of the original. (You can always make your own foccaccia if you really want.)
"Buca’s" bread
Makes two loaves
1 loaf focaccia bread (rosemary and red onion if you can find it)
1/4 cup olive oil
1/4 cup canola oil
2 T butter
6 cloves garlic-minced (jarred is OK)
3 cloves garlic-sliced very thin
2 tsp oregano
¼ cup mozzarella (optional – variation)
3 Tablespoons Romano cheese
Advance Prep:
Cut loaf of bread crosswise so you end up with 2 circles, each about 1 inch thick. Let sit for an hour or two.
Slice garlic cloves thinly, set aside for an hour or two.
Make garlic oil. Combine minced garlic, butter and oils in a microwave safe dish or in a small saucepan. Heat in microwave for 30seconds to 1 minute until butter just melts. Do not let garlic burn.
***
To assemble:
Brush each round of bread--the entire thing--with garlic oil. Get the top, sides, and especially the bottom of the bread. Slice bread into 4-6 rounds using pizza cutter. Place bread in cake pans. Sprinkle oregano and Romano on top (and mozzarella if using). Top with garlic slices.
Preheat oven to 300 degrees. Bake for 10 minutes, until heated through. Remove from the oven, and turn on the broiler. Broil top of bread until garlic just starts to brown (if using cheese, when cheese is bubbly).
Remove from pans and add a little more oregano and Romano. Serve hot.
Slothful garlic bread
I think I've posted this before. It's the garlic bread I make when I don't have any butter at room temperature and I want garlic bread NOW.
1/4 cup mayonnaise
2 cloves garlic, pressed in garlic press
1/4 cup pre-shredded cheese (mozzarella, cheddar, whatever you have on hand)
1 small sub sandwich roll (4-6 inches) or 2 slices of bread
Mix mayo, garlic and cheese. Spread thickly on bread. Broil until it puffs and just starts to brown. Eat quickly before you have time to ponder that you've just made garlic bread using mayonnaise.
Friday, November 14, 2008
Tuesday, November 4, 2008
Election Day Libations
(Cross-posted on Manic Scribe.)
Whether you're a Republican or Democrat, a teetotaler or a lush, there's a libation for you on Election Day.
I did an informal Twitter poll, and most people are drinking hard liquor, of all things. Gin, scotch, Tequila (if "their man" loses), Goldschlager and bitters (aka "Conservative's Tears."
I'm having a small party, two political junkie friends are coming over later, but mostly I'm helping Mahalo make sure that the election returns are updated as fast and accurately as possible.
If you want to avoid the Internet traffic disaster that CNN, ABC, CBS and NBC will be, check out these fun and fast sites over at Mahalo:
Electoral Map
Exit Polls
But I digress. I wanted to offer some drinks of my own for this election cycle. Although I've tested these drinks, or versions close to them (ask me about the "flaming kitten" sometime), Imbibe at your own risk, don't drink and drive.
The Obama
1 to 2 oz peaty scotch, like LaPhroaig
1/2 oz Kahlua or other coffee liqueur
1/2 oz banana liqueur
splash of heavy cream
Combine, stir. Serve on the Barocks.
The McCain
2 oz whiskey
Juice of 1/2 lemon, fresh squeezed
1 Tablespoon of sugar
Shot of Tobasco sauce or other hot sauce (for that Maverick-y edge)
Shake, strain, serve.
The Palin
Essentially a Cosmo, but make sure you make it with Russian vodka.
2 oz Russian vodka
1 oz Cointreau, Triple Sec, or other citrus liqueur
1 lime, fresh squeezed (or 1 oz lime juice)
1 oz Cranberry juice
The Biden (called the Hrab in some circles)
Diet coke in a highball glass over ice.
Biden is a teetotaler, you see.
Other options
*Are you a Joe (or Jane) Six-pack? Celebrate being a demographic with a six pack of your favorite beer.
*Make a red-white and blue layered drink called a pousse-cafe. The trick is to use a narrow glass and pour each layer over the back of a spoon. You can use any liqueurs for this, but you'll want to experiment to make sure they have different enough densities to separate.
*Drink wine. There's a company doing "red" and "blue" wines, but any red, white, or blue wine will do.
And a few drink ideas for those who don't (or won't, or can't) drink. AAA is big on mocktails, to encourage people not to drink and drive. Check your local state AAA group, and/or the links below.
AAA Oklahoma "mocktail" contest winners
20 Mocktails from AAA Wisconsin
Red, white and blue layered drink (nonalcoholic)
One final note on non-alcoholics: Infusing herbs like mint, basil, or any herb you like is a great way to impart flavor, and a touch of bitterness, into a drink without adding the booze.
Remember, drink early, drink often!
I think that's how the saying goes...
Whether you're a Republican or Democrat, a teetotaler or a lush, there's a libation for you on Election Day.
I did an informal Twitter poll, and most people are drinking hard liquor, of all things. Gin, scotch, Tequila (if "their man" loses), Goldschlager and bitters (aka "Conservative's Tears."
I'm having a small party, two political junkie friends are coming over later, but mostly I'm helping Mahalo make sure that the election returns are updated as fast and accurately as possible.
If you want to avoid the Internet traffic disaster that CNN, ABC, CBS and NBC will be, check out these fun and fast sites over at Mahalo:
Electoral Map
Exit Polls
But I digress. I wanted to offer some drinks of my own for this election cycle. Although I've tested these drinks, or versions close to them (ask me about the "flaming kitten" sometime), Imbibe at your own risk, don't drink and drive.
The Obama
1 to 2 oz peaty scotch, like LaPhroaig
1/2 oz Kahlua or other coffee liqueur
1/2 oz banana liqueur
splash of heavy cream
Combine, stir. Serve on the Barocks.
The McCain
2 oz whiskey
Juice of 1/2 lemon, fresh squeezed
1 Tablespoon of sugar
Shot of Tobasco sauce or other hot sauce (for that Maverick-y edge)
Shake, strain, serve.
The Palin
Essentially a Cosmo, but make sure you make it with Russian vodka.
2 oz Russian vodka
1 oz Cointreau, Triple Sec, or other citrus liqueur
1 lime, fresh squeezed (or 1 oz lime juice)
1 oz Cranberry juice
The Biden (called the Hrab in some circles)
Diet coke in a highball glass over ice.
Biden is a teetotaler, you see.
Other options
*Are you a Joe (or Jane) Six-pack? Celebrate being a demographic with a six pack of your favorite beer.
*Make a red-white and blue layered drink called a pousse-cafe. The trick is to use a narrow glass and pour each layer over the back of a spoon. You can use any liqueurs for this, but you'll want to experiment to make sure they have different enough densities to separate.
*Drink wine. There's a company doing "red" and "blue" wines, but any red, white, or blue wine will do.
And a few drink ideas for those who don't (or won't, or can't) drink. AAA is big on mocktails, to encourage people not to drink and drive. Check your local state AAA group, and/or the links below.
AAA Oklahoma "mocktail" contest winners
20 Mocktails from AAA Wisconsin
Red, white and blue layered drink (nonalcoholic)
One final note on non-alcoholics: Infusing herbs like mint, basil, or any herb you like is a great way to impart flavor, and a touch of bitterness, into a drink without adding the booze.
Remember, drink early, drink often!
I think that's how the saying goes...
Sunday, November 2, 2008
Improv recipe: Leek and Squash soup with beans and greens
I roasted a butternut squash for this and cooked my own beans because that's what I had on hand. I've modified the recipe to take advantage of convenience foods. Canned beans and frozen squash puree should be just fine in this recipe and yield a similar quality of finished result.
The leeks just make this. Onions can be used if you can't get your hands on leeks. But do try to get leeks.
1 package frozen butternut squash
2 leeks, white and pale green parts only
1 tablespoon butter
2 tablespoons sherry vinegar or other full-bodied, flavorful vinegar
1 can of pre-cooked white beans
1/4 cup heavy cream
2 cups chicken or vegetable stock
Handful of greens such as spinach or beet greens (optional)
salt and pepper to taste
Microwave squash puree per package directions. Meanwhile, chop leeks and add to large saucepan with butter, and a teaspoon of salt. Sautee leeks on low heat for 5-10 minutes until soft and just starting to brown. Turn off heat and add the sherry vinegar. Stir briefly so the onions absorb the vinegar.
Add 2 cups stock to onions, stir. Drain can of beans, add to pot. Add thawed squash puree. Add greens if using. Stir to combine. Turn heat to medium and simmer for 5-10 minutes, stirring occasionally, until soup is combined and greens are tender. Taste and add more salt if needed. Turn off heat and stir in cream. Serve with crusty bread or croûtons if desired. Serves 4.
The leeks just make this. Onions can be used if you can't get your hands on leeks. But do try to get leeks.
1 package frozen butternut squash
2 leeks, white and pale green parts only
1 tablespoon butter
2 tablespoons sherry vinegar or other full-bodied, flavorful vinegar
1 can of pre-cooked white beans
1/4 cup heavy cream
2 cups chicken or vegetable stock
Handful of greens such as spinach or beet greens (optional)
salt and pepper to taste
Microwave squash puree per package directions. Meanwhile, chop leeks and add to large saucepan with butter, and a teaspoon of salt. Sautee leeks on low heat for 5-10 minutes until soft and just starting to brown. Turn off heat and add the sherry vinegar. Stir briefly so the onions absorb the vinegar.
Add 2 cups stock to onions, stir. Drain can of beans, add to pot. Add thawed squash puree. Add greens if using. Stir to combine. Turn heat to medium and simmer for 5-10 minutes, stirring occasionally, until soup is combined and greens are tender. Taste and add more salt if needed. Turn off heat and stir in cream. Serve with crusty bread or croûtons if desired. Serves 4.
Thursday, October 23, 2008
Football Party Menu
Le Cellier, Canadian Cheese Soup (Epcot World Showcase)
Traditional Shepherd's Pie made with tomato, lamb and sage
Hot Cheese Dip from Big Damn Chefs
Custard in baked pumpkins
Apple crisp
Assorted appetizers including olive tapenade, chips and salsa, French onion dip, baked Buffalo wings and hummus
Assorted wines and beers
Wassail
Go Blue!
Traditional Shepherd's Pie made with tomato, lamb and sage
Hot Cheese Dip from Big Damn Chefs
Custard in baked pumpkins
Apple crisp
Assorted appetizers including olive tapenade, chips and salsa, French onion dip, baked Buffalo wings and hummus
Assorted wines and beers
Wassail
Go Blue!
Improv recipe: Baked oatmeal
Today was the tailgating party for my office. We celebrate the yearly regional college football rivalry with a potluck. Actually, we celebrate pretty much everything with a potluck, but that's beside the point.
I'd gotten some steel-cut oats, so I decided to make some baked oatmeal. Steel cut oats are different then rolled oats. They are small little squares/cylinders instead of flakes, and they take longer to cook. But the texture is delightfully chewy, and the flavor is heartier. You can find them in most grocery stores, sometimes called Irish oats or pinhead oats.
Alton Brown's got a decent crock-pot oats recipe, but I wanted something i could transport easily on the bus, so I looked for recipes just for baking.
I found a couple good ones, but I didn't have all the ingredients, like raisins, on hand. So I took the basic requirements, 1 cup of oats to 4 cups of liquid, cook for 30 minutes at 325, and played around with it.
In the end, I came out with an extremely sweet, tasty and filling oats recipe, guaranteed to feed a crowd.
Spiced Baked Oatmeal
For the spice, I used a loose herbal chai tea mix that has actual pieces of chocolate beans, cinnamon sticks, or cardamom in it. If you can't find that, use mulling spices. The main thing is you want big pieces of stuff--nothing powdered, and you want flavors that will go well with sweet.
1 1/2 cups steel cut oats
2 1/2 cups milk
2 1/2cups water
1 can sweetened condensed milk
3 Tablespoons mulling spices or chunky chai tea mix
1/2 cup dried fruit, such as raisins or cherries (optional)
Preheat oven to 325 degrees.
Mix liquids together in large saucepan. Add spice mix. Heat just under boiling. Turn off heat, let steep for 5 minutes. Strain into bowl. Using saucepan, heat up 2 tablespoons butter. Add oats to butter, stir for a couple minutes until they start to smell toasty. Don't let them burn. Add milk mixture back to the pan, add dried fruit. Stir until combined.
Spray 9 inch square baking dish with non-stick cooking spray. Place pan on cookie sheet to catch spills or drips. Pour milk and oats into baking dish. Cook for 30 minutes. If it's not done, cook for 10minutes more until it starts to set up. Stir to make sure everything is evenly distributed. Put a few dried fruit pieces on the top to make it look pretty. Serve warm.
This is extremely sweet and rich and doesn't need any brown sugar or cream on the side.
I'd gotten some steel-cut oats, so I decided to make some baked oatmeal. Steel cut oats are different then rolled oats. They are small little squares/cylinders instead of flakes, and they take longer to cook. But the texture is delightfully chewy, and the flavor is heartier. You can find them in most grocery stores, sometimes called Irish oats or pinhead oats.
Alton Brown's got a decent crock-pot oats recipe, but I wanted something i could transport easily on the bus, so I looked for recipes just for baking.
I found a couple good ones, but I didn't have all the ingredients, like raisins, on hand. So I took the basic requirements, 1 cup of oats to 4 cups of liquid, cook for 30 minutes at 325, and played around with it.
In the end, I came out with an extremely sweet, tasty and filling oats recipe, guaranteed to feed a crowd.
Spiced Baked Oatmeal
For the spice, I used a loose herbal chai tea mix that has actual pieces of chocolate beans, cinnamon sticks, or cardamom in it. If you can't find that, use mulling spices. The main thing is you want big pieces of stuff--nothing powdered, and you want flavors that will go well with sweet.
1 1/2 cups steel cut oats
2 1/2 cups milk
2 1/2cups water
1 can sweetened condensed milk
3 Tablespoons mulling spices or chunky chai tea mix
1/2 cup dried fruit, such as raisins or cherries (optional)
Preheat oven to 325 degrees.
Mix liquids together in large saucepan. Add spice mix. Heat just under boiling. Turn off heat, let steep for 5 minutes. Strain into bowl. Using saucepan, heat up 2 tablespoons butter. Add oats to butter, stir for a couple minutes until they start to smell toasty. Don't let them burn. Add milk mixture back to the pan, add dried fruit. Stir until combined.
Spray 9 inch square baking dish with non-stick cooking spray. Place pan on cookie sheet to catch spills or drips. Pour milk and oats into baking dish. Cook for 30 minutes. If it's not done, cook for 10minutes more until it starts to set up. Stir to make sure everything is evenly distributed. Put a few dried fruit pieces on the top to make it look pretty. Serve warm.
This is extremely sweet and rich and doesn't need any brown sugar or cream on the side.
Thursday, October 16, 2008
Magical biscotti
I was home sick one day this week, and had some Amish Friendship sourdough starter that needed to be used up. But, since I wasn't feeling well, I didn't follow the recipe exactly.
I forgot to add the sugar.
Did I mention I wasn't feeling well?
I tried a piece, and it wasn't all that bad. The flavor and texture was OK, but the loaves were a little crumbly and not very sweet. I suppose I could have served it as a savory side bread, but it was kind of bland.
As I looked at the slice of bread, my illness-addled brain realized how closely it resembled biscotti in shape and texture.
Thus, magical biscotti was born.
I whipped around the kitchen to find a baking sheet. Since the bread-cum-biscotti needed something extra, I also made a quick chocolate glaze to drizzle on the finished product. I found some chocolate melts, some butter, some vanilla, and some orange oil, and I was good to go.
While the biscotti were baking, I microwaved the chocolate, then added the other ingredients until the sauce was dark, shiny and smooth.
As the biscotti cooled I went all Jackson Pollack on them.
The finished product looked awesome. They tasted slightly less awesome. The texture was a little off, and they tasted more like pieces of toast than actual biscotti. But I'd gotten my mind of my illness for a couple hours, and I'd discovered a good way to use up leftover quick breads, which are notorious for going stale. I'd call that a win.
Magical biscotti
Obviously, these are nowhere near authentic, and I sincerely hope my dead Italian Grandma will forgive me for this. The recipe works best with sweeter breads, like banana bread, zucchini bread, amish friendship bread. To use savory breads like cheese or herb bread, see the savory variation below.
part of a loaf of quick bread
1/4 cup chocolate chips
butter
chocolate chips
vanilla extract
1 drop orange oil
Preheat oven to 350. Slice quick bread into 1-inch slices. Cut slices in half, lengthwise, so you have roughly a finger-sized slice of bread. Carefully place on baking sheet, making sure the bread does not crumble.
Bake 10-15 minutes. You do not want the biscotti to brown. They will get harder once you remove them from the oven.
While biscotti are baking, Make sauce. Microwave chocolate chips until melted, stirring every 30 seconds. Add a tablespoon of butter. Add vanilla and stir. If chocolate gets gritty, add more vanilla until it smooths out. Add one drop of orange oil.
While sauce is warm, drizzle over biscotti. You can also dip one side of biscotti completely into chocolate if you like.
Savory variation
5 minutes before end of baking, sprinkle biscotti with any shredded cheese of your choice--sharp cheddar, Gruyere, freshly grated parmesan, or a mix of cheeses would be great.
I forgot to add the sugar.
Did I mention I wasn't feeling well?
I tried a piece, and it wasn't all that bad. The flavor and texture was OK, but the loaves were a little crumbly and not very sweet. I suppose I could have served it as a savory side bread, but it was kind of bland.
As I looked at the slice of bread, my illness-addled brain realized how closely it resembled biscotti in shape and texture.
Thus, magical biscotti was born.
I whipped around the kitchen to find a baking sheet. Since the bread-cum-biscotti needed something extra, I also made a quick chocolate glaze to drizzle on the finished product. I found some chocolate melts, some butter, some vanilla, and some orange oil, and I was good to go.
While the biscotti were baking, I microwaved the chocolate, then added the other ingredients until the sauce was dark, shiny and smooth.
As the biscotti cooled I went all Jackson Pollack on them.
The finished product looked awesome. They tasted slightly less awesome. The texture was a little off, and they tasted more like pieces of toast than actual biscotti. But I'd gotten my mind of my illness for a couple hours, and I'd discovered a good way to use up leftover quick breads, which are notorious for going stale. I'd call that a win.
Magical biscotti
Obviously, these are nowhere near authentic, and I sincerely hope my dead Italian Grandma will forgive me for this. The recipe works best with sweeter breads, like banana bread, zucchini bread, amish friendship bread. To use savory breads like cheese or herb bread, see the savory variation below.
part of a loaf of quick bread
1/4 cup chocolate chips
butter
chocolate chips
vanilla extract
1 drop orange oil
Preheat oven to 350. Slice quick bread into 1-inch slices. Cut slices in half, lengthwise, so you have roughly a finger-sized slice of bread. Carefully place on baking sheet, making sure the bread does not crumble.
Bake 10-15 minutes. You do not want the biscotti to brown. They will get harder once you remove them from the oven.
While biscotti are baking, Make sauce. Microwave chocolate chips until melted, stirring every 30 seconds. Add a tablespoon of butter. Add vanilla and stir. If chocolate gets gritty, add more vanilla until it smooths out. Add one drop of orange oil.
While sauce is warm, drizzle over biscotti. You can also dip one side of biscotti completely into chocolate if you like.
Savory variation
5 minutes before end of baking, sprinkle biscotti with any shredded cheese of your choice--sharp cheddar, Gruyere, freshly grated parmesan, or a mix of cheeses would be great.
Thursday, October 9, 2008
Oktoberfest Taste Test
Oktoberfest beers are lagers, which means they are fermented at colder temperatures. They are technically harder to make than ales, and they have a different flavor profile. A little more subtle than ales, but still tasty. They tend to be a very clean, refreshing taste. If you've ever tried Red Stripe, that's a lager.
I actually tasted 4 or 5 Oktoberfest beers for this tasting, but lost track of which beer was which after the first few. So I've only got two full sets of tasting notes. Sorry. Oktoberfest is a strong beer, at around 5-6% alcohol, but it doesn't drink like one. After those two reviews, I will give my impressions, overall, of the other beers.
1. Weihenstephaner Oktoberfest Marzen
Nice head. Not too foamy, but it didn't disappear right after I poured it, either. The was a lovely amber color. I didn't get much smell from the glass, but once I tasted it, I could detect a good malt flavor. It wasn't very hoppy. The hops I did detect were at the front of the sip, the malt rounded out the back and provided a nice aftertaste. As I drank the beer, the hops built up a bit on my tongue and became more noticeable, but still a well-balanced beer. This was an easy drinking beer, and didn't feel like the 5.6% alcohol that it was.
2. Leinenkugel's Oktoberfest
Redder than the first beer. Not much head at all, and what head there was faded quickly. A roasted, toasted note at the front of the sip. A tad sour. Very little hops, but hops were at the end of the sip. Somewhat bitter finish. There was also a malty flavor I tend to associate with pilsner beers at the end, as an aftertaste. The only way I can describe this is like a Bud or a Labatt's finish.
I found it interesting that, though the flavor profiles were pretty much the same on these two beers, each beer expressed those flavors in a different way. Everything I was tasting was pretty subtle, and after a while, the beers began to blend together.
But all the other beers I tried were very similar. Perhaps more hops for one, different malt taste on the other, but all were medium- bodied or lighter, fairly carbonated, and easy to drink. I tended to prefer the German Oktoberfests, but this may have been bias on my part. Would be interesting to do a blind tasting at some point to see if this holds up.
In short, you can't go wrong with Oktoberfest, especially if you like lager beer. I'd suggest getting a few and trying them to see which you prefer, at least one German if you can.
And, as I've said before, if you can find an Oktoberfest on draft, done by a microbrewer, drink that. You will quickly learn what "fresh" beer really is.
Don't drink and drive kids, and have fun!
I actually tasted 4 or 5 Oktoberfest beers for this tasting, but lost track of which beer was which after the first few. So I've only got two full sets of tasting notes. Sorry. Oktoberfest is a strong beer, at around 5-6% alcohol, but it doesn't drink like one. After those two reviews, I will give my impressions, overall, of the other beers.
1. Weihenstephaner Oktoberfest Marzen
Nice head. Not too foamy, but it didn't disappear right after I poured it, either. The was a lovely amber color. I didn't get much smell from the glass, but once I tasted it, I could detect a good malt flavor. It wasn't very hoppy. The hops I did detect were at the front of the sip, the malt rounded out the back and provided a nice aftertaste. As I drank the beer, the hops built up a bit on my tongue and became more noticeable, but still a well-balanced beer. This was an easy drinking beer, and didn't feel like the 5.6% alcohol that it was.
2. Leinenkugel's Oktoberfest
Redder than the first beer. Not much head at all, and what head there was faded quickly. A roasted, toasted note at the front of the sip. A tad sour. Very little hops, but hops were at the end of the sip. Somewhat bitter finish. There was also a malty flavor I tend to associate with pilsner beers at the end, as an aftertaste. The only way I can describe this is like a Bud or a Labatt's finish.
I found it interesting that, though the flavor profiles were pretty much the same on these two beers, each beer expressed those flavors in a different way. Everything I was tasting was pretty subtle, and after a while, the beers began to blend together.
But all the other beers I tried were very similar. Perhaps more hops for one, different malt taste on the other, but all were medium- bodied or lighter, fairly carbonated, and easy to drink. I tended to prefer the German Oktoberfests, but this may have been bias on my part. Would be interesting to do a blind tasting at some point to see if this holds up.
In short, you can't go wrong with Oktoberfest, especially if you like lager beer. I'd suggest getting a few and trying them to see which you prefer, at least one German if you can.
And, as I've said before, if you can find an Oktoberfest on draft, done by a microbrewer, drink that. You will quickly learn what "fresh" beer really is.
Don't drink and drive kids, and have fun!
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