By Todd-Michael St. Pierre
Previous FAVORITES AND NEW FLAVORS
Humble but scrumptious, po' boy sandwiches mix gentle and flaky French bread with wealthy and hearty fillings for a lunch deal with enjoyed through the South. this gorgeous, full-color cookbook deals a large choice of po' boys from conventional New Orleans choices to the author's all new creations, including:
• Blackened Shrimp
• Andouille Sausage
• fish fry Brisket
• Cuban-Style Pork
• Fried Oysters
• Pecan-Crusted Trout
• Fried Alligator Tail
• Bánh Mì Style
• Creole Crab brownies
Read or Download The Southern Po' Boy Cookbook: Mouthwatering Sandwich Recipes from the Heart of New Orleans PDF
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Additional info for The Southern Po' Boy Cookbook: Mouthwatering Sandwich Recipes from the Heart of New Orleans
This chart breaks the task into brewing, sensory, and intangible areas, all things a good taster should be thinking about when critically tasting a beer. The terms on these two pages will be discussed in detail in the next few chapters. The right-hand side expands the aroma vocabulary of the wide range of beers brewed today. While some are negative in every situation, be aware that many of these are highly dependent on context and beer style—what is appropriate in one style may be completely out of character in another style.
But it is preeminently a mindaltering substance, tapping into the mysteries of our existence (fermentation itself is magic) and the otherworldly functioning of our minds. PATRICK E. MCGOVERN, molecular anthropologist and author of Uncorking the Past and Ancient Wine U N D E R S TA N D I N G B E E R 31 ANATOMY of a BEER Before we start putting a beer together, it might be helpful to take one apart. Beer is a liquid solution of water and alcohol, infused with carbon dioxide, ﬂavored and colored with small amounts of carbohydrates, proteins, minerals, melanoidins, and hundreds of aromatic compounds derived from malt, hops, and yeast.
MALTING In its raw state, barley is almost flavorless and nearly impossible to brew with, but malting transforms it in profound ways, making it much more suitable for brewing. Simply put, malting is nothing more than a controlled sprouting followed by drying that may add varying amounts of color. Malting creates a product with a crumbly texture, a low gelatinization temperature, multiple enzyme systems essential for various brewing tasks, a readily available starch, plentiful proteins for yeast nutrition, and a neutral husk that makes a perfect filter with which to strain the sweet wort out at the end of the mash.