Saturday, September 15, 2018

Pic(k) of the Week: Summer vegetable grilling.

Summer vegetable grilling

Vegan grilling ... that is, grilling FOR (not OF) vegans. And some beer cookery.
For this Labor Day 2018 grill, there were also veggie frankfurters (Field Roast) and veggie burgers (Beyond Meat), both soy-free. Other folk brought fried chicken. Can't win 'em all.


Hurricane Florence

Wishing good fortune to all in Hurricane Florence's path. For the rest of us, here are some ways in which we can help.

    The recipe for Stout-Marinated Vegetables originally appeared on YFGF in 2016, but with a different photo, as a Pic(k) of the Week. Two tips since then:
    • Constantly check the potatoes while they're boiling. Don't undercook. (I did just that when I took this photo: a few of the potato chunks had a bit of 'appley' crunch.) But, definitely, do not overcook: you don't want mashed potatoes.
    • Before grilling the marinated vegetables, strain them through a sieve, reserving the liquid for basting. You don't want little bits and pieces to fall into the fire and you may not want chopped habaneros in the final mix (or maybe you do!).
    • And, yes, Guinness Stout IS vegan. Its parent company eschewed the use of fish-guts (isinglass) in 2017, in favor of alternate methods of filtration.

  • Pic(k) of the Week: one in a weekly series of photos taken (or noted) by me, posted on Saturdays, and often, but not always, with a good fermentable as the subject.
  • See the photo on Flickr: here.
  • Camera: Olympus Pen E-PL1. Lens: Canon 50mm ƒ/1.4 FD.
  • Settings: 50 mm (100 full-frame equivalent) | 1/320 | ISO 400 | f/5.6
  • Commercial reproduction requires explicit permission, as per Creative Commons.

  • For more from YFGF:

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