FOOD: There's a New Beer . . . Made from Air Conditioning Condensation

There's a New Beer . . . Made from Air Conditioning Condensation

 

 

Ever since the craft beer scene exploded, brewers have been adding fun new ingredients to beer . . . pretty much anything you can imagine.

 

 

But somehow, no one has ever thought to use the condensation from the air conditioning units at San Diego International Airport.  (???) Until now.

 

 

San Diego's East Village Brewing Company worked with the airport to put that precious "water" to use. They collected the condensate from all of the airport's ACs . . . purified it . . . and then used that as the basis for two new beers.

 

 

There's a West Coast-style IPA called "Hoppy Travels," and a German-style pilsner called "Preflight Pils." Hoppy Travels has a grapefruit/guava flavor, and Preflight has notes of lemon zest with a "bready" flavor.

 

 

The two brews were first announced a few weeks ago, but now they're available at the airport, and the reviews are . . . pretty good. Hoppy Travels gets a 3.9 out of 5 on the beer app Untappd, and Preflight gets a 3.8. 

Read More HERE

 

This Is The Difference Between Jambalaya And Étouffée

Jambalaya and étouffée are both Creole/Cajun dishes that include seafood varieties balanced by grains and enhanced with spicy peppers, but they often get confused by diners. Both dishes come from Louisiana, and in some recipes, the exact same ingredients are used, but there are basic differences that differentiate the two.

Jambalaya is a rice dish, and the traditional recipe calls for meats on the bottom of the pan with sauteed celery, onion, and bell pepper added later. Creole jambalaya combines seafood and tomatoes to make a red color, and the Cajun version has no tomato and adds caramelized meat as its flavor base. In addition, jambalaya doesn’t use cornstarch slurry or roux to thicken it, and the rice is mixed in with the other ingredients. 

Étoufee is a French-derived dish that is more of a stew that is usually served over rice and starts with a roux, a one-to-one mixture of butter and flour that is cooked until dark brown in color. Shrimp is the most popular seafood used for étouffée, but crawfish is also frequently used. Celery, onion, and bell pepper are used just like in jambalaya, and the final result is a liquid stew that is poured over rice which makes it different from jambalaya. So now you know how the difference!

Read More HERE