Gatherings: Casual-Fancy Meals to Share

We are always on the lookout for new recipes and food ideas to try. Colleen is as passionate about cooking and baking as I am about cigars and bourbon. As such, there are stacks of cookbooks, recipes, and food related books throughout our home. My role is mostly that of a consumer, while Colleen manages the preparations as well. There's a new book on the table that I expect will contribute to our dining pleasures.

Gatherings: Casual-Fancy Meals to Share is a new addition to the extensive library from America's Test Kitchen. The premise of the book is simple -- themed meals for entertaining friends in your home, with minimal stress. Easy plans for cocktails and appetizers, through the main course, and on to dessert are illustrated.

The book begins with some basic planning tips before getting into the meat (no pun intended) of the book. Each themed meal is presented in an easy to follow guide along with timings and tips. There's a "game plan" for the preparations which could start a few days in advance, all the way up to the hours before your guests arrive. The chefs include numerous options throughout for streamlining or simplifying the process based the situation.

The individual recipes within each organized meal are easily made on their own as well if you simply want to supplement your own plans. There's a handy listing of the recipes by course; drinks, appetizers, main courses, sides, desserts, etc. You can scan the list to mix and match as your tastes, and pantry, warrant.

The book contains numerous color photographs of the dishes. It's an attractive book and one that would make a welcome gift for both budding cooks and new hosts, as well as experienced chefs looking for inspiration. The book sitting in our living room has attracted the attention of visitors.

The publication date for Gatherings: Casual-Fancy Meals to Share is September 19, 2023. It is available for preorder from America's Test Kitchen as well the usual online book sellers.

A copy of this book was provided at no cost by the publisher. This review presents my opinion and is provided without obligation or compensation.

Cheers!

Old Book: Guide to Cigars

A family member gave me this book recently. She found it in the bargain bin of a used bookstore and thought I'd enjoy it. Titled International Connoisseur's Guide To Cigars, the guide by Jane Resnick was published in 1996. To many of us, 1996 was "the other day," but was actually some 17 years ago!

The guide explores the world of cigar smoking from how a cigar is made, to cutting, lighting, and smoking. It goes on to explore a wide range of topics such as how and when to smoke, famous people (of the time) who smoked, as well as figures throughout history known to have enjoyed tobacco. The material is often covered in a simplistic "bird's eye" view, and is somewhat dated. There are even listings, obviously no longer accurate, of places one can enjoy a cigar in public. Oh, if only the listed venues still existed, and not the copious laws that now widely prohibit the practice. The age of the book provided an especially interesting historical view. 

A little a over a third of the book is devoted a sampling of specific brands of the day. Each page features a photo and a listing of some of the brand's offerings. Given the date of publication many of the illustrated cigars are Cuban, and many are no longer available. As an added interest, there are pages devoted to both the original Cuban company and also non-Cuban brands of the same name. These companies were founded by Cuban expatriates in places such as the Dominican Republic and Honduras after Castro nationalized the industry in Cuba. Often times those brands are featured on facing pages.

The whole section was very interesting despite, or perhaps because of many of the featured companies are no longer in existence. I also had a chuckle at the photos used for a couple of the Cuban brands. The illustrations were complete with cracks in the wrapper. 

The books was compiled in the time before the proliferation of handmade cigars produced outside of Cuba. It provides a fascinating perspective from a different time in history and how cigars played a role.

Cheers!

Range Trip: Talon Grips First Impressions

I was reading an article recently where the author mentioned Talon Grips. It so happened that I had just shot my son's new SIG Legion with its highly textured gips, and had noted how much I liked the extreme texture. In fact, one of the things that attracted me originally to the SIG P226 E2 design, was the deeply textured grips on that model. Over the years I think the texture on that gun has lessened (or filled with skin.) My current weapons-of-choice, the P320 models have textured grips that are not quite as extreme.

I started doing more research on Talon Grips, including how they might affect my division choices in both USPSA and IDPA. I prefer to compete with stock guns, in the applicable divisions. Fortunately, the addition of the grip tape does not affect the gun's division standing. Being just .4 mm thick, the grips also do not significantly alter the grip size, nor is it a permanent alteration of the gun.

Talon Grips come in two versions, either with a rubber texture or a granulate texture. The granulated style is reminiscent of skateboard tape, or 100 grit sandpaper. The rubber version is slightly less extreme and is recommended for carry guns, as it it less likely to stick to clothing. I ended up ordering the rubber grips for two SIG P320's and the S&W Shield. 

I decided to apply the grip tape first to the Compact 320. The application process was quite simple. After cleaning the gun with the enclosed alcohol pad, I removed the backing and applied the grip tape to the gun. The Talon Grips are custom cut for each gun model, and the fit is very precise. I spent some time making adjustments until I was pleased with the result. Frankly, the fit is so close to the contour of the gun that it's easy to get obsessive with having it "just right." The installation is finished by heating the tape with a hair dryer and pushing it tight to the grip frame. I repeated the heat process multiple times, pressing and squeezing until the grip was form fit to the gun and the edges seemed well sealed.

I immediately liked the feel of the new grip in my hand, but the real test comes in shooting. I was able to take the gun to the range this week for a trial run. I spent time with slow aimed fire, and also fast strings of 2, 3, or 4 shots. Simply put, I am very pleased with the Talon Grips modification. Although the textured rubber surface does not seem overly extreme, the gun feels very stable in the hand. The texture is prominent enough that I feel it, but it doesn't grate on the skin. The extra texture and "stickiness" of the rubber is especially evident when shooting one-handed. I was able to get a firm, stable grip even when shooting support hand only.

I will probably find time this weekend to apply the grips to the other two guns. I'm especially looking forward to seeing how they benefit the smaller Shield. It's an easy bet I'll be ordering additional grips for some of the other pistols as well. 

I recall Talon Grips was a stage sponsor at the 2017 Delaware State IDPA match. Their grip material was used on the steps on a bridge prop. It was also a stage where I messed up my stage execution and earned a PE. But I won't hold that against them. 😀

Black Bear Bistro

I was first introduced to Black Bear Bistro when Chef Todd offered me an Oyster and Beer Shooter during a visit to Old Bust Head Brewing. The Warrenton, VA eatery was serving food at the brewery the day I visited and I promised myself that Colleen and I would visit the restaurant soon. I followed through on that promise with an early dinner after the Old Bust Head tap room grand opening this past weekend. Interestingly, we saw several people in the restaurant who we had also seen earlier at the brewery.

Naturally, the restaurant's beer selection was my first order of business. In an admirable showing of support, Black Bear Bistro has only Virginia beers, plus one Virginia cider on draft. That's right, all eight tap handles are "native"; Starr Hill, Old Bust Head, Lost Rhino, Legend and Bold Rock Cidery were offered. There are also bottled selections listed on the menu, though I frankly paid that list no mind. Since I had just come from Old Bust Head, and had been enjoying their beer two weekends in a row, I opted to drink another Virginia beer, Lost Rhino New River Pale Ale. That particular beer also has a special place in our hearts, and I raised a silent toast to an old friend.

We perused the dinner menu for a while, and decided to start with an appetizer plate of Fried Oysters. The breaded oysters were browned on the outside and just cooked enough to not be considered raw. The meat was juicy and tender. Three dipping sauce options were offered; Regular, Habanero Bacon, and Sweet Thai. Our server used the adjectives "spicy" and "hot" for both of the first two. Undecided, we asked for both the Regular and Habanero Bacon, for research purposes. I first tasted the "regular" sauce and found it to be deliciously "warm." Next I popped an oyster dipped in the Habanero version into my mouth, and for a moment didn't notice anything. And, then. Bam! There it is. Habanero heat, and a bit of smokiness. There's some serious heat going on there, all the while still quite flavorful. After the oysters were gone, I continued dipping my bread into both sauces.

Yea, that was a whole paragraph on the Fried Oysters. They were that good. Frankly, I might just make a meal out of them someday. But not this time. For my main course I selected the Bistro Crab Cake entrée. This was a fried "pancake" of crab meat set on a serving of Wild Rice, with Broccoli Rabe on the side. The crab cake was meaty and very tasty. I had no problem cleaning my plate thoroughly. Colleen opted for a Grilled Pork Flat Iron Steak set on Mashed Cauliflower and topped with Sautéed Spinach and Mushrooms. The thick pork steak was moist and set on a heaping serving of mashed cauliflower. Colleen must have enjoyed it very much, as there was no offer to share. ;-)

We lingered over our meal for a while, enjoying time together and the delicious food. There doesn't appear to be much happening on a Sunday afternoon in Warrenton, but as it got closer to the dinner hour, the curbside parking started to fill, and folks began coming in for dinner. As we headed out for our drive back to Fredericksburg, it was clear that Black Bear Bistro was a popular place with the locals. I know for sure that we'll be back.

The Craft Beer Revolution by Steve Hindy

Steve Hindy is the cofounder of Brooklyn Brewery. He was there at the beginning of America's craft beer revolution. His new book, The Craft Beer Revolution: How a Band of Microbrewers are Transforming the World’s Favorite Drink, tells the story of how America grew from less than 40 breweries in the 1970's, to around 3,000 today. Steve shares the story behind the story, and it's a fascinating tale.

When I received a review copy of the book, the first thing I did was leaf through the pages looking at the many black and white photographs, and reading random excerpts. I saw names and faces I recognized, and many who I only recognized by name. It was at least a week later when I finally had a chance to sit down and start reading, from the beginning. I was immediately hooked.

The story of the craft beer revolution starts with a single brewery in the mid-60's, when Fritz Maytag revives the Anchor Brewing Company in San Francisco — a craft brewery that still exists today, unlike so many of the early pioneering brewers. The story continues with the fledgling Craft Brewers Conference, and "revolutionaries" such as Sam Koch, Ken Grossman, Charlie Papazian, Jack McAuliffe, F. X. Matt, and even Presidents Gerald Ford and Jimmy Carter.

I'm only about a quarter of the way through the book, and the story is up to the mid to late 1980's, the period where I, along with many Americans, were just discovering these "unique" beers. (At the time we simply knew there existed these different, more flavorful beers — I didn't know about "craft beer" or the breweries behind them.) I expect the book to become even more riveting as more background to a familiar story is revealed.

Steve Hindy is an accomplished journalist, in addition to being a craft beer revolutionary, having discovered home brewing while serving as a Beirut-based correspondent for the Associated Press. (I'm willing to bet it's a fascinating story involved there as well.) I'm enjoying his telling of the history of craft brewing in the United States very much. Only life's other commitments force me to put down the book. As a craft beer fan, I feel a connection to the story. This is not a far-off tale, or one of ancient history. Indeed the story is recent and is continuing today. Hindy's recounting is extensively researched and footnoted with personal conversations and published accounts from those who were there. If you're a fan of good American beer, or American drive and entrepreneurship, I recommend this book. You can find The Craft Beer Revolution: How a Band of Microbrewers are Transforming the World’s Favorite Drink on Amazon in hardcover and Kindle editions, and at brick book stores now.

I received a complimentary review copy of this book from the publisher. My impressions are provided of my own free will.

Tasting Beer: New Title On Inkling

Tasting Beer: An Insider's Guide to the World's Greatest Drink by Randy Mosher is a popular guide to everything beer. Author Randy Mosher is a Chicago-based Cicerone who's written extensively on the subject. Now, Inkling, a publisher of interactive books has joined with with the author and the publisher of Tasting Beer to provide an electronic version for iPads, iPhones, and your computer. The guide is available as a standalone app in the iTunes App Store, from within the Inkling website, or via the Inkling iOS app.

I've been enjoying reading Tasting Beer on my iPad. The book content itself is very interesting. It's easy to digest and is suitable for both the beer novice and expert alike. There are chapters on the history of beer, beer styles, brewing, tasting beer, food pairings, among others. The electronic version of the guide has all the content of the printed book, plus some extra features:

• Integrated 'Tasting Records' allow readers to record their favorite brews
• Tappable glossary definitions for names, labels, and terms (see an example) 
• Interactive images and infographics like slideshows, slidelines, and guided tours (see an example)
• Social tools that allow you to follow friends’ notes and interact directly within the title

For a limited time you can get Tasting Beer: An Insider's Guide to the World's Greatest Drink in the iTunes App Store at a great price. This title is available for only $1.99 (regularly $12.99) from Friday, 12/14/2012, to Sunday, 12/16/2012. The sale price is good for the iOS stand alone version of the book. You can download and use the iOS app book without needing an Inkling account. However, if you sign up for an Inkling account when you open the book app, you will also be able to access the book, and other Inkling titles, both online via your web browser and within the Inkling app on iPhone or iPad.

Note: I was provided a free copy of the book in my Inkling account for possible review. This review was written of my own free will and without compensation.

Book Review: Champion Shooting

I've been looking forward to the release of Champion Shooting: A Proven Process for Success at Any Level by Ben Stoeger and Jay Hirshberg since I first heard about it on an online forum. The authors are USPSA Grand Master and Master ranked shooters, respectively. Ben Stoeger is a two-time, and the current, USPSA Production National Champion. His experiences made the book especially interesting to me. In addition to shooting Production, Ben's gun of choice is the Beretta 92 series. DA/SA action guns are in the minority at most matches, and Berettas are even more rare than my choice of Sig Sauer! Yet, that oft maligned, double action first shot doesn't seem to hinder Ben.

This book is not a "how to" book on shooting. The authors assume you are familiar with the basics of sight alignment, trigger pull, reloading, etc. This is essentially a "how to practice" book. The goal is to help the reader put together a structured training plan, learn how to measure progress, and to translate those new or improved skills into improved match performance. The authors state unequivocally that accuracy is the key to doing well in matches, even in USPSA where speed is often looked upon as the holy grail. 

Dry fire is very important in the training program laid out by Stoeger and Hirshberg and they devote time to helping the reader understand how to make the most of dry fire practice in combination with live fire practice.

A large part of the book is devoted to 10 drills the authors feel all shooters should master. These drills are used to develop a well-rounded range of skills, that when put together should translate to improved performances in the wide and varied range of stages found in USPSA matches. Interestingly, none of the drills involve movement. As stated in the book, "one cannot move and shoot well until one stands and shoots well." 

The write up on each drill includes information on the specific training goals. Benchmark times are included, though the actual times achieved are less important than the techniques learned. The authors include copious notes on common pitfalls and mistakes that shooters may encounter. I found these detailed training hints to be very instructive and enlightening.

Also included are write-ups of a "typical" training week for both Ben and Jay. These journals provide some interesting insight into how the authors adapt their favorite drills to create interesting and fun training scenarios. The final pages are devoted to the mental and self-awareness aspects of practical shooting.

Champion Shooting: A Proven Process for Success at Any Level is a short book. I read it on my Kindle in one sitting initially, but will definitely go back and read it again, several times I'm sure, as well as use it as a reference. Initially released for the Kindle, the authors later were able to make a print edition available. If you are interested in improving your practical shooting performance I am sure you will find the book an invaluable aid. I know I look forward to putting the tips and advice I learned to use in my own practice sessions.

Starfire .380 Ammo Review

Earlier this month the folks at Lucky Gunner sent me a couple of boxes of PMC Starfire .380 Auto ammo for review. I finally got around to hitting the range with it this week.

Two other members of the Gabriel Possenti Shooters helped out with the shooting and subsequent review. We had three small pistols with which to try the Starfire rounds; a Walther PPK, a Bersa Thunder and a Keltec P-3AT. We all took turns firing the Starfire ammo, along with some "plain" full metal jacket rounds for comparison, through each of the weapons.

The immediate impression from all the shooters was how soft the recoil from Starfire rounds felt. The difference from the FMJ ammo was significant. Shooting these small guns is not the most pleasant experience in general, but it's quite bearable with this hollow point ammo. It's important to practice regularly with any carry weapon, and the reduced recoil is conducive to regular practice. Granted it's not as inexpensive as FMJ ammo, but you're not going to be firing hundreds of rounds in practice either, just enough to remain proficient. I know many folks carry full metal jacket rounds in their .380 pistols, however the reduced felt recoil may be beneficial when you are shooting to protect yourself or someone you love.

The Starfire ammo fired and cycled without any problems in all three guns. One of the shooters concentrated specifically on accuracy, from 5 - 7 yards. He commented the ammo was very accurate and produced nice tight groups. Even with a fairly rapid rate of fire, I was able to easily keep the groups within the A-zone. Unfortunately I forgot to bring along some phone books to catch a bullet in order to photograph the expanded round. You can read some technical details on Starfire ammo here.

Lucky Gunner is one of the online sites from which I regularly buy ammo, much to the chagrin of hoplophobes like Senators Lautenberg and McCarthy. Just prior to receiving this ammo for review I happened to place an order for a case of 9mm ammo. (Yep Senators, that's 1000 rounds.) Lucky Gunner ships orders the same or next day, depending on what time the order is placed. I submitted my order the evening of July 2, the ammo was shipped on July 3, and despite the July 4 holiday, it was delivered on July 6. You can't get much faster than that.

The "pocket pistol" chambered in .380 has been in the news recently, so this was a good time to dig out a few of the small pistols and try out this self defense ammo. I know the .380 ACP round has its limitations, but even a small pistol carried is better than any other pistol not carried. After our time at the range with the small pistols and this ammo, one member of our group remarked that they would probably start carrying the Walther again while wearing summer clothes. I expect the gun will soon be loaded with PMC Starfire rounds.

Notice: The ammo reviewed in this post was provided at no charge by Lucky Gunner. The content of the review was written with no compensation or influence from Lucky Gunner. In the interest of full disclosure, this blogger could possibly earn some extra  "ammo funds" if you click the associate links in this post.

Now That's A Crab Cake

Colleen and I decided to meet for lunch today and we caught up with the bright orange Beach Fries & Fun Food truck. I had heard rumors about an awesome crab cake sandwich being served up by these folks. This meatless Friday seemed a good time to try them out.

Wow! We were not disappointed. Having grown up near Baltimore, and practically weaned on crab cakes, and steamed crabs, I've had my share of both these regional delicacies. My impression of most restaurant crab cake sandwiches is that once you manage to find the crab cake under the bread, you may be hard pressed to find the crab in the cake. Not so with the sandwich served at the Beach Fries truck. The crab cake hung out on all sides. And a CRAB cake it was. Large lumps of crab were barely held together by minimal filler. In fact, when I finished the sandwich I had a bunch of crab meat left in the tray to pick up and eat with my fingers. The sandwich is served with rémoulade, tomato, lettuce and onion on a roll. This is without a doubt the best crab cake sandwich I've had in recent memory.

Beach Fries also offers chicken breast sandwiches, fried bologna sandwiches, and fresh cut french fries (obviously). They also deep fry interesting foods such as corn on the cob, mac & cheese and double stuffed Oreos. We didn't try any of these items, it is Lent after all.

Want to try the crab cake for yourself? You'll need to check the Beach Fries website or their Facebook page to find out where the truck will be parked. They are out and about for lunch and dinner during the week, and all day on Saturday. Believe me, it will be worth your effort.

Friday in Lent. No meat allowed. But this was hardly a sacrifice. Okay, I'll attend the parish soup supper tonight for my penance.

SOS Mobile iPhone App

For the past week or so I've been looking through the iTunes App Store, searching for an emergency notification app. My goal for such an app would be to instantly alert predetermined persons that I am in an emergency situation. Obviously, calling 911 is the best and first course of action in an emergency. However, 911 may be of limited use from a cell phone.

In general I was disappointed in most of the apps I looked at, and even bought. I looked at a number of these tools before finding one that seems to meet my functional requirements, is easy to use, and highly configurable. I chose SOS Mobile by Sylvain Deguire. This app costs 99¢ in the iTunes store.

The initial set up requires you to set up an account on the application server. After entering your contact information, you will receive a confirmation email to validate your account. After validation, you then configure the many options. I entered three contacts to receive both email and SMS alerts. I set a 5 second delay before starting, and have the alert repeat every 5 minutes until cancelled. There are a number of other options that you may set depending upon your intended use of the app. There is also an option to send tracking alerts at a selected intervals.

Once the application is set up, it is easy to use. To activate the emergency alert you simply launch the app and hit the SOS button. Your contacts will receive an SMS with your personalized message, along with a Google Maps link to your location. The emails sent out contain links to a location map and a link to a web page with the personal information you choose to supply in the setup. When the emergency is over, you cancel the alert from within the application.

The validation process did not work for me the first time so I initially struggled with the set up. I contacted the developer and received a response almost immediately. Upon reinstalling and trying again the process worked. When one of my contacts installed the app, he also had an issue with the validation process and had to repeat the install. The developer theorized, based on an invalid URL error, that Apple was serving up an old version intermittently, and he contacted Apple about the issue. I've since installed the app on two more iPhones with no issues whatsoever. The developer was very quick to respond to my emails until the issue was resolved.

Once aspect of this app, and others that I tried, of which the user should be aware, is the possible privacy issue. To provide the desired functionality the emergency alert goes out through the provider's server. The SOS Mobile developer places a privacy statement within the app to make sure the user is aware of this. He notes that the contact information will not be used for marketing. I previously used another alert app and that developer actually spammed my emergency contacts to promote his other products. Given the responsive service I've received from the SOS Mobile developer I am confident he won't commit such an abuse.

I hope I never need to activate this application, beyond these tests that I did. However, I am comforted to know that with SOS Mobile I can easily get a distress call out to trusted friends and family, with the information they need to respond, or to contact others who can.

XS Flashlight For iPhone

I admit it, I'm a bit of a nerd geek, especially when it comes to new "apps" to add to my iPhone. I posted about a flashlight app for the iPhone last year. That utility has been on my phone since, and used fairly frequently. Recently I was introduced to another iPhone flashlight utility — XS Flashlight.

Unlike Flashlight reviewed previously, XS Flashlight does one thing, and one thing only. It turns on the iPhone LED. Period. The app is designed to come on instantly when you tap the application icon. The developers claim to have minimized the code and removed all unnecessary graphics. In fact the only interface is a button to turn off the light without leaving the app, and a screen for developer contact and social media sharing. The accompanying screenshot is admittedly pointless. There's no brightness setting (the LED is turned on full blast) or color blinking options. The social media tie-in is a bit superfluous, but the developer can be forgiven for building in a little promotion. The app checks in at a mere 0.3 MB.

Granted, it could be said that one should always carry a tactical flashlight. But there are times that's not convenient, or when I'm negligent. For those times, taking advantage of the iPhone's bright LED is a handy option to have. I think I'll be keeping the XS Flashlight on my phone.

XF Flashlight is available in the App Store for 99¢

Note: I received a free copy of the XS Flashlight from the developer for possible review.

How Dry We Weren't

I recently finished a fascinating account of what Prohibition was really like in the U.S., especially in our Nation's capital. In Prohibition in Washington, D.C.: How Dry We Weren't, author Garret Peck brings the people and the times alive. This isn't a dry history book, Peck tells us the behind the scenes stories of how Prohibition came to be, how it was largely ignored across all social classes, and how those "thirteen awful years" ended.

Garrett Peck does an excellent job explaining the various forces that came together, at just the right time, to bring about Prohibition. While Prohibition movement was an obvious attack on the consumption of alcohol, the "dry" forces also used anti-German sentiment and U.S. patriotism, racism, anti-Catholicism, among other prejudices, to help push their cause.

Throughout the book, the reader is reminded how ineffective the laws were, especially in D.C. The social elite, and the poorest of the poor, all had easy access to alcohol, though not always of the best quality. It is estimated that bootleggers brought twenty-two thousand gallons of illegal booze into the city every week. And, though hardly surprising, those charged with making, and enforcing, the laws were often the biggest law-breakers.

Numerous photographs from the period help the author bring alive the people and places that earned Washington, D.C. the nickname the "Sodom of Suds." A reporter once described the city as being "so wet it squishes." Many of the names and buildings talked about in the book are familiar to us today, and indeed many of the buildings still stand. The book includes a "walking tour" of local speakeasies and private residences where alcohol freely flowed. This living history is described in an easy to read and engaging manner. I enjoyed Prohibition in Washington, D.C.: How Dry We Weren't very much and I suspect you will too. You can get it on Amazon.

Disclaimer for the bored bureaucrats at the FTC: A review copy of the book was given to me by the publisher. I was not compensated in any manner to express my thoughts on the book.

Big Burger Pub

I've been passing the sign for Big Burger Pub for few weeks. This new restaurant is located near the old Ukrop's grocery store west of Fredericksburg. Burger. Pub. Ice Cream. If you've been reading this blog for any length of time, you can understand why that was like the Song of the Sirens luring me in.

When the family stopped in for a recent lunch, naturally I immediately scanned the long bar for the taps. There, at the end, I saw them: Bud, Bud Light, Shock Top and Stella Artois. Okay, I wouldn't be having a beer with lunch. So I turned my attention to the menu. The burgers at Big Burger Pub are offered in quarter, half, one, and (coming soon) two pound versions. A variety of toppings are offered; American, Provolone or Swiss cheese, lettuce, pickles, tomato, grilled onions, peppers and mushrooms. We all opted for the small sized burger, along with a plate of shoe string fries.

The burgers which are cooked when ordered, arrived quickly on styrofoam plates. The lettuce and tomatoes were ripe and fresh. We didn't specify any cooking preference for the burgers, they were cooked through, but very moist and juicy. I went through seven or eight napkins eating mine. We opted to skip dessert during this visit, but the Big Burger Pub offers shakes, smoothies, banana splits, as well as a selection of novelty ice cream treats.

The atmosphere at Big Burger Pub is casual, the service is efficient, and the venue family friendly. One of the several TV's was showing the Nickelodeon channel, the others sports. The burgers are fresh and tasty. Of course, I'd like to see them serving some local beers, such as Blue & Gray or Starr Hill, or craft beer in general. If you're looking for a quick, and economical, lunch, you should check them out. We'll be back I'm sure; the half-pound burger is calling me in.

Flying Dog "Dog Chow Cookbook"

Flying Dog Brewery late last year released Dog Chow: Volume One, the first cookbook from the brewery. The 22 page, spiral-bound book contains 8 recipes, each featuring a different Flying Dog beer. Each recipe is accompanied by detailed directions and color photographs. The recipes were all developed by Flying Dog brewers, most of whom have culinary backgrounds. The book also contains descriptions of the beers in the Flying Dog lineup, as well as tips on cooking with beer. As is stated simply on the back cover, "This is a book about food and beer."

For our first recipe trial from the cookbook, Colleen selected Doggie Style Mac & Cheese. As is obvious from the name, this recipe features Flying Dog Doggie Style Classic Pale Ale. The bready, yeasty aroma as the sauce simmered hinted at the rich, layered flavors - so much more than cheese sauce! The dry mustard, onions, beer, heavy cream and milk makes for a sophisticated, but very approachable!, mac and cheese. We served this with pan-fried pork chops for a satisfying Winter comfort meal.

We have plans to try out some of the other recipes in the book, and will bring reports back soon.

Dog Chow: Volume One can be purchase for a mere $5 from the Flying Dog online merchandiser store.

Disclaimer: Flying Dog provided a complimentary copy of Dog Chow for me to review as I saw fit. The beer used in the recipe was purchased by me.

Moo Thru For Ice Cream

"Real ice cream from real dairy farmers." That's the sign that caught our eyes as we drove out to Warrenton for our son's swim meet. We vowed we would stop on the way home later that day.

Moo Thru opened this past Summer and sits at the corner of Routes 28 and 29 in Remington, Virginia. The ice cream store is operated by local farmers Ken and Pam Smith, who run a nearby dairy farm. The shop sells hand dipped ice cream, soft serve ice cream, milkshakes, sundaes, ice cream cakes and fresh milk. The milk, whole, skim, and chocolate, comes in returnable half gallon glass bottles. All of the ice cream made on the premises using milk from the Smith's Holstein cattle.

We stopped at Moo Thru that evening on the way home, despite the 17° temperature. We made a concession to the cold and opted for hand dipped chocolate malts to eat in the car while we drove. The malts were rich and thick, with a topping of whipped cream. With so many places selling only ready-mixed shakes these days, this was certainly a treat. While we were the only ice cream customers at the time, several people came by to exchange their empty milk bottles for full ones. Fresh bottled milk is a rare sight these days.

I look forward to the next time we pass through Remington and can stop in again. That's when I plan to try out some of the many ice cream flavors Moo Thru produces. Maybe I'll pick up some fresh milk too.

Visit the Moo Thru web site here.

Whiskey Tasting by the Dram

Taking the time to learn more the world of whisky is something that's been on my radar recently. However, tasting a wide range of whisky is not as easy as picking up a mixed six-pack of new craft beers to try. So it was fortuitous that I received an offer to review a Drinks by the Dram sampler from Master of Malt.

The folks at Master of Malt have taken numerous whiskies from their extensive offerings, packaged them into 30ml wax-sealed containers, and made the individual samplers available at a fraction of the cost of a full bottle. Drinks by the Dram makes it easy to taste a wide range of whiskies at a reasonable price. No more relying on tasting notes alone before making what can often be a substantial investment. Even some of the more rare or exclusive offerings from Master of Malt are available by the dram.

The sampler I received contained three different whiskies. I opted to split each dram with two other people, and share the experience. Even though the sample was small it was enough for all of us to get a feeling for what each whisky offered.

The first tasting was of Johnny Drum Green Label 4 Year Old. This had a sweet aroma and was smooth to drink. This struck me as a nice, classic Kentucky bourbon.

Next we opened the Master of Malt 12 Year Old Lowland. This had a woody, honey-sweet scent. It was the smoothest going down and had a sweet finish. The Old Lowland was the unanimous favorite of the three samples we tried.

And finally, Laphroaig 10 Year Old. Laphroaig was completely different from the others. The smell was burnt peat combined with an overwhelming medicinal odor. The initial flavor was strong peat, which immediately brought back memories of the peat brick fires we have in the backyard fire pit. That pleasantry is quickly replaced by the lingering medicinal flavor. Reading the comments on the Master of Malt website I gather that this iodine flavor is an acquired taste, but something that is enjoyed by fans of this whisky.

While we aren't experienced whisky reviewers, we very much enjoyed this self-guided introduction. The Masters of Malt website is also a great reference and has descriptions, along with user-submitted tasting notes, for a large assortment of whiskies. We enjoyed perusing the site as much as tasting the drinks.

Master of Malt is located in the U.K. however they do ship to the United States. I intend to spend more time on the site and hope to order a few more drams to try in the future. You can visit the Master of Mail web site here for more information.

All About Beer - Beer Styles Bonus Issue

Last week I received a surprise in the mail when All About Beer Magazine mailed its 2008 Bonus Issue, The Complete World of Beer Styles. This is a gift to subscribers, but I understand it will be available for sale on newsstands early next year.

The Beer Styles guide is based on Keith Florian Klemp's articles from past issues of All About Beer. Klemp's writing is not so much about technical style guidelines, but about the history and geography, the "personality" of the beer. To quote from Julie Johnson's introduction:

Keith Klemp's articles have always approached beer styles as evolving narratives that weave together natural resources, shifting cultures and changing technologies. The stories are less about original gravity and appropriate levels of bitterness, and more about how geology, agronomy, culture and history give rise to beers of different characters that we later come to term "styles."

The articles in this issue are grouped by the origin of the styles. Three broad categories are presented; Styles from the German-Czech Tradition, Styles from the Belgian-French Tradition, and Styles from the British Tradition. These are further broken down into a total of 21 style families. This taxonomy provides an easy way to understand the origins of the wide variety of beer we have today.

While I've not yet devoured the entire issue, I am thoroughly enjoying the read so far. This approach to beer styles is more interesting than reading about IBUs, OGs, FGs, SRMs, and other technical minutia. All of these details have their place, but to know where, why, and how a beer developed tells us so much more about the beer we enjoy. Brewing tradition and innovation are intrically woven into the culture and history of the region. Understand that and you understand the beer.

In addition to the historical information, the guide does include recommendations for serving temperatures, glassware and even food pairings. The guide also makes note of commercially available examples of the beer styles discussed. Going further than a simple list, each of the examples is accompanied by tasting notes and other information about the beer or brewery. This special issue is as informative as any reference book on beer.

If you aren't already a subscriber to All About Beer, then watch your local newsstand and pick up a copy of The Complete World of Beer Styles when you see it. (And you should subscribe.)

Update, December 16: See this post to win a free copy for yourself.

The Wettest County in the World

And now for something a little different...

The publisher sent me a copy of this book for possible review, and after enjoying it, I decided it was worthy of a post here. This might not cross the radar of good beer fans, but it is related to a common theme on the Musings.

The Wettest County in the World is a historical novel set in Franklin County, Virginia during the late years of Prohibition. The author, Matt Bondurant, is the grandson of Jack Bondurant. Jack, along with his brothers Howard and Forrest were moonshiners in southwestern Virginia. Matt tells a compelling story of the Bondurants and their battles with law enforcement, and competing bootleggers.

Knifings, shootings, beatings, crooked politicians and law enforcement, the book is rife with turmoil. But it is also story of love and of trying to break out of the struggles of the time. What really struck me was the extreme to which the violence brought on by Prohibition was embedded in the lives of the characters in the book. It affected not just the bootleggers themselves, but the life of the town in which they lived. The business was an accepted, but unspoken part of the fabric of life. Reading this novel gives one a sense of just how much Prohibition adversely affected our Country.

The book tells the story not only of the Bondurant brothers, but that of Sherwood Anderson. Anderson was a contemporary of Ernest Hemingway and William Faulkner, and later shunned by his peers. He travelled to Franklin, Virginia to write a magazine piece on the violence and corruption associated with the moonshine business. He would soon become part of the story himself. It was Anderson who deemed Franklin County "the wettest county in the world."

Matt Bonderant recalls visiting his grandfather, who went on to become a law-abiding citizen and spoke little about his past. He relates that much of the Bonderant family history was unknown, or at least unspoken by the Bondurants. The author researched newspaper articles and court transcripts to fill in the blanks left in family stories. Even given literary allowances, the author gives a riveting account of the people and the time and place in which they lived. If you are looking for a lively and enlightening read, get this book, pour yourself a nice bourbon barrel aged Imperial Stout, and settle in for a good Winter read.

Christmas Beers - A fun new book from "Joe Sixpack"

I make no secret of it, I'm not a Winter person. However, the onset of Winter does bring a treat; Winter Beers. These flavorful, and typically strong, beers are a bright spot in the dreary Virginia winter. Don Russel, AKA "Joe Sixpack", who blogs over at Beer Radar has compiled information on a bevy of Winter seasonal beers in a fun book entitled, Christmas Beer: The Cheeriest, Tastiest, and Most Unusual Holiday Brews.

What are "Christmas Beers"? The term doesn't refer to a particular style. These beers are typically spiced, and higher in alcohol content, with a "rich body and warming finish" according to the BJCP. Don Russell sums it up simply by stating "it is whatever the brewer says it is." While some brewers will label their Christmas beer as "holiday" or "winter warmer", it's all the same. As the author states, "... we all know the truth: not one of them would be on the shelf if it weren't for Christmas." No matter what they are called, these special releases embody the joy of the season and bring a smile to the lips of the drinker.

The book begins with chapters of historical notes concerning these seasonal ales and lagers. The author shares anecdotes from around the world. We learn how some of our favorite Christmas beers came to be. From Mesopotamia to Fritz Maytag, the author examines how beer has been an integral part of seasonal festivities. From trademark fights to marauding wassailers, to government attempts to protect Santa Claus, beer's association with Christmas has not been without controversy. The essays in the book are fun to read and filled with interesting facts and asides.

The bulk of the book is devoted to the beers themselves. In a section listing "The World's 50 Best Christmas Beers", Don goes into detail on his picks of the top Christmas beers. Included are tasting notes and other trivia, all enhanced by the author's humorous prose. I was glad to see some of my favorites make the top 50; Tröegs Mad Elf, Samichlaus Bier, Sierra Nevada Celebration, Great Divide Hibernation, Clipper City Winter Storm to name just a few. Another 100 beers are also listed with more brief write ups.

As icing on the cake, the book finishes up with a section of recipes for traditional Christmas drinks and foods prepared with Winter beers. Just reading the recipes has me thinking ahead about tasty treats for our own Christmas parties. The book ends with a brief guide to beer styles and proper serving.

"Christmas Beer" is an informative and entertaining read. It's obvious that the author enjoys these beers, and the Christmas season, very much. The book is a handy reference to enhance our enjoyment of Christmas beers and the fun times that come along with them. To borrow the opening line of the book, "Like most beer drinkers, I'm still a kid at heart. Drinking a good brew mainly is just fun — nothing more, nothing less." And there you have it. Cheers!

Reference Book on American Breweries

I haven't purchased this book yet, but I'm tempted. The Essential Reference of Domestic Brewers and Their Bottled Brands is a comprehensive guide to U.S. breweries. The reference guide lists over 400 U.S. breweries and over 3000 brands produced by those breweries. As noted on the publisher's site, the reference includes:

• State by state availability charts for each brewery


• Beer brand listings grouped by beer style


• Color and Bitterness comparison charts - Individual brand SRM (Color) and IBU (Bitterness) information gives you a good idea of how a beer will look and taste before you buy it


• Brewery listings by geographic location, as well as information about the states that each brewer distributes their brands


• Beer brand by beer brand “How Supplied” information listing each beer brand's availability by can, bottle, and keg sizes (great information for anyone who owns a kegerator)


• In-depth / printable brewery portfolios that utilize beer brand labels


• Alphabetic Brewery listings

Of major concern with an undertaking such as this is keeping the information current. Given the rapid expansion of craft breweries, not to mention the ongoing consolidation of the large factory brewers, this could be no small task. However, the publisher maintains an online database that is updated monthly. This is definitely a beer geek's book, and would seem to be a good reference for beer writers and serious hobbyists. (If any reader cares to donate a copy, I'm sure it would only serve to improve this blog's content!)

Interestingly, "The Essential Reference of Domestic Brewers and Their Bottled Brands" (3rd Edition) has been awarded the 2008 Benjamin Franklin Award by the Independent Book Publishers Association. The book was recognized for the Reference/Directories category.