Future Events Could Take An Eventful If We Are Producing Our Own Grub And Booze
Today is my son's[/spin 4th birthday. We will before long be infested by grandparents distributing gifts, but far better is the one on its way for me bourn by the sturdy men from DHL. This is my micro-brewery containing all the gear and ingredients to create my own real ale. For today, a new search begins. BEER!
Nothing enhances a grouping around the bbq grills better than a good beer. And now, along with the search I am currently engaged in for the perfect recipe for the burger and, when my sausage maker arrives, that too, I shall add brewing! It is fully probable that next summer, we could be putting my gas barbeque to use and making meals and grog almost completely home made because I also like to harvest my own vegetables and herbs. And at this moment I realise I could be trying to remake "The Good Life". Oh my.
Well, nevertheless we are where we are, so we shall go on and conjure up magnificent things. I have a starter kit containing all the ingredients I need to brew a batch of beer and learn how all the pieces of plastic and processes work. I may try a few batches and then try to experiment. I did once see Hugh Fearnley-Whittingstall and his friend John Wright the forager, use nettles and make a beer with that, which seems like a wonderfully good plan since I have loads of it near me which means that supply should be unfussed. And if nettle tastes like it smells, then it'll be delicious.
Which seamlessly returns us back to the argument over the gas barbeque and the charcoal barbeque about which cooks the better tasting food? Is it the fuel in the charcoal barbeque that creates the smoke that infuses the food as it burns for the one time in its existence, or the build up of drips of fats, oils other assorted juices that drizzle on the lava coals or the burners of the gas barbeque and create a differently perfumed smoke?
Difficult to say of course, because the conservatives will say that the real flavour originates from the age before the development of the gas barbeque and that the combination of coals, smoke and food is a reminder of a period when all cooking was done over an open fire fuelled with wood, charcoal or other physically flammable material.
"Oh ho, but..." the modernists reply, "the gas barbeque removes the hassle involved in using your dirty old charcoal barbeque since we light our burners instantly with no need for flavour affecting accelerants and afterwards we don't requirement to clear up the ash". Also the issue of economy might come up, since a cost per use of a gas barbeque should be less than a charcoal barbeque, though not necessarily enough to make a huge saving.
However, with a slice of luck and a following wind, so long as the initial attempts are useable, then doing our own burgers, sausages and beer may lead to a substantial saving as well as giving us a welter of fun and amusement as we try recipes and concoctions. What we must hope is that the makers of our delight don't follow the way of the pasta maker and find a dark spot at the back of a cupboard.
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