Nice Brew

The man who put Barbaresco on the map, Angelo Gaja has been called the “undisputed king of Piedmontese winemaking, as well as Italy’s premier modernist.” (Matt Kramer, Making Sense of Italian Wine, 2006).
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How to make a yeast starter for home brew with the least amount of complication

The half-full shot glass
It might be a romantic dinner, a card game with friends or a noisy party at a club. It probably involves imbibing a wee drop. It certainly does for a lot of Israelis.
Read more on Haaretz Daily

Winemakers shun social media grapevine
When it comes to social media, most winemakers prefer to drink alone.
Read more on Reuters via Yahoo! News

This is a follow up video to : www.youtube.com This video proves the cut in the bottle will actually seal enough to hold water for a long time WITHOUT any sealant. UV Glass to Glass Glue: www.youtube.com
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How to make Vietnamese Egg Rolls- Click Here !! Makes about 20-25 egg rolls ingredients: 1 lb. ground pork shoulder 1 whole carrot shredded 1/8 inch 1 medium onion diced 1 clove garlic diced 2.5 oz. of black fungus (woodear mushrooms) 2.5 oz glass noodles 3 tbs. fish sauce 3 tsp. mushroom seasoning 3 tsp white sugar 2 tsp. scallions 1 bottle of light beer 1 pack of Lumpia brand egg roll wrappers Vegetable oil for deep-frying 1) Hydrate glass noodles and black fungus in warm water for approximately 5-10 min. After hydrating, mince the black fungus and roughly chop the glass noodle into quarters. 2) In a large mixing bowl, combine shredded carrots, diced onions, garlic, black fungus, glass noodles, fish sauce, mushroom seasoning, white sugar, and scallions with the ground pork. Mix with hands until pork mix is evenly distributed. 3) To form the egg rolls, place 1 egg roll wrapper on a clean, flat surface. Place 2 heaping tablespoons of pork filling in the top middle of the wrapper. Fold the upper portion of the wrapper over the filling and make sure to tuck the wrapper under the meat firmly. Then, fold each side over firmly and begin to roll the entire wrap. Near the end, dab the remaining wrapper with beer to help seal the egg roll. 4) Heat oil to 350 degrees and fry egg rolls for approximately 5-7 minutes until golden brown and crisp. Remove with tongs and place on paper towels to drain. 5) Serve with lettuce and fish sauce. Check out our 3rd episode and winner of FOOD2’s …
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Doing a mid week alc. test. Using the hydrometer. Also I yap on about a home brew shop www.mikesbrew.com.au . I also mention a top ewe-chublidite who can be found at http
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