Merry Christmas from our house to yours! May you and your family have a blessed holiday.
All posts tagged PBR
Christmas Greetings from the Deep Gritty South
Posted by scroungelady on December 25, 2013
https://southernfoodscrounge.com/2013/12/25/christmas-greetings-from-the-deep-gritty-south/
Interrupt this Paula Deen PBR moment with a message from Dr. Joe – People are Stupid
Folks, the votes are in. PBR is now the official beer of the Southernfoodscrounge site. Not that I don’t think other beers are good, or that I’m receiving daily deliveries of PBR in a Gran Torino, but….we have to stop a minute for this public service message from Dr. Joe, one of my favorite community columnists. It’s a classic.
His job is tough, unfortunately due to people refusing to take responsibility for their actions. I speak from experience.
October 2009 I was struck by an intoxicated driver while riding my Buell Lightning. Above are just a few of the injuries resulting from the accident. And yes, the metal you see still remains. So please, if you choose to imbibe, stay off the road. Mr. Mike and I enjoy various libations but don’t put other people at risk when we do.
Thanks for the message, Dr. Joe. And now back to Miss Paula and PBR. You can easily cut the fat in her recipes by 30% and not affect the flavor or outcome. Not sure how to do? I’ll explain in a future post, but now it is time to go to PT. Love ya Miss Paula but stick to changing your diet and not hawking drugs as a solution to diabetes.
I think I see the Torino’s headlights coming down the drive….
Posted by scroungelady on February 1, 2012
https://southernfoodscrounge.com/2012/02/01/interrupt-this-paula-deen-pbr-moment-with-a-message-from-dr-joe-people-are-stupid/
In Defense of PBR and Poor Man’s Pretzels
Beer and pretzels – a good companion to your favorite brew. Recently disparaging comments were made to one of our faves – PBR, or Pabst Blue Ribbon. The “God-awful” had me thinking back to my young’un days first tasting beer. I felt the same way, and avoided PBR for some years. As my exposure to various beers grew, I did some rethinking on what made a beer “good”. Now I grew up around a lot of beer drinkin’ folks. My father used to have a Sunday morning Rolling Rock with his brother. Joey would come up the stairs with an open Rock in his hand and reach into his pants pocket to pull out one for my dad. My father’s judgement ran to the location of the brewery – he wouldn’t drink anything from Newark because that meant the beer had “river water” in it. Otherwise, it was OK.
In another life I helped make homebrew including growing hops in the backyard. But the most fun has been trying beers we can’t buy at home while traveling on our motorcycles. Back to PBR – Mr. Mike re-introduced me to it. I liked its’ smoothness that held up whether ice cold or close to room temp. The King of Beers needs to be drunk ice cold or the hoppy fizz is hard to swallow. I have drunk it room temp but that’s another story. And yeah, PBR is cheap. If it’s cheap it’s no good, right? Sounds like a lot of other stuff that passes for good these days but is really you-know-what. Truth is, many good beers exist, both cheap and expensive. PBR is cheap, which is excellent for those of us lacking gainfulness, and is good company with pretzels. Give me a pool table with intact felt, straight sticks, a PBR and SEC football on the TV. Don’t need much else.
The Poor Mans Pretzel recipe is based on a common bread to the South, but more on that in another post. Mr. Mike and I spent last weekend with his relations cleaning up an ancestral gravesite way back in the piney woods near the state line. Two of his direct descendants were Scots-Irish born in the late 1700s. They were buried in the 1820s. Like the other Scots-Irish in the southern part of the state they lived off the land out of necessity. Bread was not made with yeast because it wouldn’t survive in the hot, humid climate. So they ate biscuits and cornbread leavened with baking powder and soda. I like to think about them drinking a libation and eating something like this, baked in a cast iron skillet.
Poor Mans Pretzels
1 cup flour
2 Tablespoons shortening or lard (don’t recommend butter because it is not completely fat)
¼ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1/3 cup buttermilk
2 Tablespoons egg white or egg substitute
Flake salt of your choice
Heat the oven to 400⁰F. Combine the dry ingredients in a bowl. Cut the shortening into the flour mixture until it looks like coarse meal. Add the buttermilk and mix well (high tech fork works).
A soft dough should form; if necessary add more milk (a tablespoon at a time). The dough should feel slightly sticky but not “cling” to your hand.
Turn the dough on to a floured surface and knead lightly about 5 times. Pat into a circle. Roll the dough to about a 9-10” circle.
Cut into strips with a knife (don’t use your good paring knife, a butter type knife is fine). Brush the dough with egg (or use a spoon like I did) and sprinkle with flake salt.
Place on a baking sheet a couple of inches apart and bake until golden brown, about 12 minutes.
If you have leftovers, refresh them in a 300⁰F oven for about 5 minutes.
Pop the top on a PBR and kick back.
Posted by scroungelady on January 27, 2012
https://southernfoodscrounge.com/2012/01/27/in-defense-of-pbr-and-poor-mans-pretzels/