April's Cheap and Cheery

Grape and Gourmet have a monthly tasting event the second Saturday of the every month. This month in addition to the regular beer/cider line-up, Young Veteran's Brewing Co. of Virginia Beach volunteered to serve great, local craft beer to those who attended. Tom and Neil were both there earlier in the day but Neil had to run back to the shop.

Tom, Me, and Gabe

Tom, Me, and Gabe

I'll post more later, check out the photos from the event in the mean time.

National Grilled Cheese Day

12 April celebrates that sandwich everyone loves: Grilled Cheese! What's not to like? Toasty, buttery bread held together by melting, delicious cheese!

I guess if you don't like or can't eat cheese that makes a difference.

You're not just stuck with plain ole American "cheese" either. You can put whatever you like in them: cheddar, Gouda, mozzarella--whatever you like.

I like putting sauteed mushrooms in mine or maybe some deli meat that I tossed on the skillet to to get a little Maillard reaction going on. Then put the meat between the bread. Here's a mushroom grilled cheese I like to make:

Another method I've been using lately is involves the waffle iron. Basically the waffle iron becomes a panini press! Shelby was browsing through Pinterest and saw a bunch of people using their waffle irons to do all kinds of crazy stuff. This is what you get:

Here's how you make it:

  1. Butter the outsides of the bread you're using (any type you can squeeze between the waffle iron.
     
  2. I used roast beef in this sandwich, wrap the roast beef around the cheese you're using. Put the meat and cheese in between the bread slices. Place a couple of slices between the bread and meat too if you want it extra melty.
     
  3. Place in the preheated waffle iron and close it. I put an iron skillet on top of my waffle iron to keep it pressure on the sandwich. You probably don't need to do this, I just like to make sure it gets really smushed down in there.
     
  4. It won't take long to brown the bread and melt the cheese, approximately 2 minutes.

That's it! You end up with a tasty, fancified grilled cheese.

Enjoy!

National Beer Day

I don't know who thought it up, but yesterday was National Beer Day!

I celebrated with a couple of beers I had in the fridge:

Transient

Mikkeller Keeper and a Stillwater Artisanal Ale Classique

Transient

Both were easy to drink. The Classique was a saison with a little hop to it and the Keeper had the "arm pit" funk I get from hoppy beers. I know that probably sounds gross, but I swear that's what I get. I've learned to read it better these days and maybe I should call it something else (cat pee maybe?)

Hope you all enjoyed a nice beer yesterday. If not, you can do it today...or tomorrow...or the day after...

Instagram Straight

Shelby showed me how to send my Instagram food account photos to my Facebook food page. Gonna be spamming it now lol.

Lots of Photos!

Putting some write-ups together and should be posted soon. Make sure you check-out all the new photo sets here.