Forthcoming Events Might Take An Astonishing Turn For The Different If We Begin Making Our Own Grub And Drink
Today is my boy’s fourth birthday. We will before long be besieged by grandparents giving pressies, but hugely better is the present coming for me transported by the sturdy men from DHL. This is my micro-brewery consisting of all the equipment and ingredients to create my own ale. For today, a new mission begins. BEER!
Nothing compliments a grouping around the bbq grills better than a good beer. And now, along with the investigation I am currently engaged in for the perfect combination for the burger and, when my sausage maker arrives, that too, I shall add brewing! It is fully possible that next summer, we might be putting my gas barbeque to use and creating tuck and grog almost wholly home made since I also like to cultivate my own veggies and herbs. And right now I realise I may be trying to remake “The Good Life”. Oh my.
Well, never mind we are where we are, so we shall go on and create wonderful things. I have a starter kit containing all the ingredients I need to complete a quantity of beer and learn how all the pieces of equipment and processes work. I may try a few batches and then begin to experiment. I did once catch Hugh Fearnley-Whittingstall and his friend John Wright the forager, use nettles and create an ale with that, which seems like a fantastically good scheme since I have loads of it adjacent to me which means that supply should be endless. And if nettle tastes like it smells, then it’ll be gorgeous.
Which of course transports us back to the controversy regarding the gas barbeque and the charcoal barbeque about which makes the finer tasting food? Is it the fuel in the charcoal barbeque that makes\produces the smoke that gets into the food as it burns for the only time in its existence, or the combination of drips of fats, oils other assorted juices that fall on the lava coals or the burners of the gas barbeque and create a differently perfumed smoke?
Difficult to say of course, as the old school will say that the real taste comes from the period before the invention of the gas barbeque and that the mix of coals, smoke and food is a reminder of a time when all cooking occurred over an open fire fuelled with wood, charcoal or other physically combustible material.
“Yeah, but…” the modernists reply, “the gas barbeque eliminates the aggrevation involved in using your filthy old charcoal barbeque as we light our flame instantly without need for flavour affecting accelerants and afterwards we don’t requirement to clear up the ash”. Also the matter of economy could come up, since a cost per use of a gas barbeque ought to be less than a charcoal barbeque, though not really sufficient to make a vast saving.
However, with a bit of luck and a following wind, as long as the initial attempts are palatable, then creatoing our own burgers, sausages and beer could lead to a substantial saving as well as providing 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 go the way of the pasta maker and find a hidden corner at the back of a cupboard.
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