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Articles by Chip Walton
Homebrew Recipe: The Artimus “Pils,” a Brewing TV 10th Anniversary Recipe
Chip Walton, Michael Dawson, and Jake Keeler are the minds behind one of the most enduring video series on homebrewing ever made, Brewing TV, which marks its 10th anniversary in 2020 // Illustration by D.Witt Ten years ago, when we all had faster metabolisms and fewer kids, the three of us worked together at Northern Brewer and started a web series titled Brewing TV. Because the internet is forever, you can still find those episodes. The topic was brewing, both home- and pro-.
A new generation of non-alcoholic craft beer makers is bringing fresh flavors to the party
For beer lovers who are cutting back on their alcohol intake, there is a new wave of non-alcoholic options available that don’t fizz out on the flavor. Regardless your reasons for seeking out an NA beer, there are definitely other benefits beyond presence of alcohol which include fewer calories, fewer carbs and less sugar. For these reasons the NA beer market has seen an uptick in the past few years.
A new generation of non-alcoholic craft beer makers is bringing fresh flavors to the party
For beer lovers who are cutting back on their alcohol intake, there is a new wave of non-alcoholic options available that don’t fizz out on the flavor. Regardless your reasons for seeking out an NA beer, there are definitely other benefits beyond presence of alcohol which include fewer calories, fewer carbs and less sugar. For these reasons the NA beer market has seen an uptick in the past few years.
The Wide World of Stout: Going Nuts
There are a few ways to get peanut flavor into beer. Chip Walton gets the lowdown on process and ingredients from three breweries and a meadery known for these nostalgia-rich beverages. You’ve likely noticed lately that beers geeks and brewers are going nutty over peanut-butter beers, and for good reason—a well-made peanut-butter beer delivers satisfying flavors that call back to childhood.
Video: Andrea Nguyen makes recipes from Vietnamese Food Any Day
Step into the kitchen with Andrea Nguyen, author of Vietnamese Food Any Day, and learn how to make two of her favorite recipes. We met up with Andrea at The Linney Kitchen Studio in Minneapolis to shoot recipe videos for the essential Nuoc Cham Dipping Sauce and the fun, festive Sizzling Rice Crepes (the sound of the sizzle alone makes this dish worth making!).
Savory Roasted Veggie Sides for Your Thanksgiving Feast
There's nothing better than the smell of roasted fall vegetables coming from the kitchen during the holidays. It warms the home, it warms the senses, and soon these dishes will warm your plate. In our unending quest for new side dish recipes, we asked our dear friend Diana Henry to suggest a few recipes that would work especially well for Thanksgiving feasts, falltime meals or holiday parties. She pointed us to these three recipes from her latest book, From the Oven to the Table.
Recipes to keep you warm on a late winter weekend
It's early March, the sky is blue and the weather is above 30 degrees for the first time in weeks. Just when you thought Old Man Winter was in the rear view mirror, the calendar reminds you that spring is here just yet. Surprise! An epic snowstorm is forecast to dump a foot of snow on your town over the next 48 hours. There's two ways of looking at this situation. One is with dread. It's going to be a long weekend bundled up and battling the snow with shovels, snowblowers, salt and scrapers.
Serves 2: recipes for cooking couples
For some couples, cooking is an intimate activity that brings them closer by preparing food with one another. Whether you're looking for menu ideas for Valentine's or just a casual night-in, we pulled together some of our favorite recipes that are built for two.
Video: Magnus Nilsson on fika, the diversity of Nordic food, and his photography
Photo: Chip Walton | The Splendid Table Chef Magnus Nilsson is the chef/owner of Fäviken restaurant in Sweden. Over the last six years, while running the world-famous kitchen, he also managed to find the time to travel to every region of every Nordic country to document how they cook and bake, and what they eat. That journey has culminated in two amazing documentary cookbooks, The Nordic Cookbook and his newest The Nordic Baking Book.
Will You Brew My Beer?
The once maligned practice of contract brewing is on the rise—and no one seems to care. A forklift being operated in the Barley John’s Brewing space in New Richmond, Wisconsin // Photo by Aaron Job Aswift-moving forklift pulls pallet after pallet of canned beer from a large cooler and loads them methodically into a trailer truck destined for a distributor.
Missing ingredient: understanding the effect of time on food and flavor
Cooking is a game of ingredients and instructions. While the element of time is considered essential in all methods of cooking, journalist and food writer Jenny Linford sees time as more than just a reference to how long you do something. She believes time itself is a key ingredient. In her new book, The Missing Ingredient, Linford outlines dozens of essays about the curious role time plays in food and flavor.
Moonshine: America's original rebel spirit
Photo: Tennessee State Library and Archives Moonshine is a spirit that goes by a long list of nicknames: white lightning, corn liquor, stump water, skullcracker, wildcat, ruckus juice, and that is a short list. Moonshine, which is most often distilled from corn, has a deep connection to the history of the United States and is seeing a recent boom in popularity. John Schlimm is the author of Moonshine: A Celebration of America’s Original Rebel Spirit.
Nosh with Tash puts the fun in fundamentals for budding home cooks
When Natasha Feldman looks at young adults in America, she often sees a common problem - they don't know how to cook. Not for themselves, nor their friends. Feldman - aka Tash - is a trained chef that works as a personal chef and produces and hosts the online video series Nosh with Tash, now in its second season.
Video: René Redzepi and David Zilber on the exploration of fermentation at Noma
Photo: Chip Walton | The Splendid Table Chef René Redzepi, of the world renowned Noma restaurant in Denmark, was the featured guest on our recent episode. He talked with Francis Lam about fermentation, culinary inspiration, and striking a healthy work/life balance. Redzepi is the co-author of the new The Noma Guide to Fermentation; his co-author is David Zilber, the director of the fermentation lab at Noma.
Video: René Redzepi and David Zilber on the exploration of fermentation at Noma
Chef René Redzepi, of the world renowned Noma restaurant in Denmark, was the featured guest on our recent episode. He talked with Francis Lam about fermentation, culinary inspiration, and striking a healthy work/life balance. Redzepi is the co-author of the new The Noma Guide to Fermentation; his co-author is David Zilber, the director of the fermentation lab at Noma. Digital producer Chip Walton did a video interview with Redzepi and Zilber during their book tour stop in the Twin Cities.
Cooking with pheasant: new recipes and advice from Hank Shaw
"It tastes like chicken," is something we often hear when someone describes the flavor of another meat. In the case of pheasant, it's particularly true. Pheasant is a game bird found in and near farmland of the Upper Midwest. Biologicially speaking, it is a close cousin to chicken. While it's meat is somewhat darker, denser and tougher than chicken, you can cook a pheasant pretty much any way you would a chicken.
Playing with fire: new barbecue recipes from Michael Symon
Michael Symon is a renowned chef, especially notable in the world of grilling and smoked meats for his boldly flavored recipes. In his new book Michael Symon's Playing with Fire, Symon combines a lifetime of barbecue obsession with his experience running a barbecue kitchen to improve and inspire your home smoking. The book not only includes dozens of his mouthwatering recipes, it also has sections on smoking techniques, equipment and profiles of pitmasters from every region of the United States.
Mother's Day brunch recipes you can prepare the night before
Photo: Ellen Silverman | stevewhitaker/Flickr | Sheet Pan Suppers | iStockPhoto Brunch is a Mother's Day tradition in many of our homes, and most of us would like for it to be as low-stress as possible. After all, who wants to spend the whole morning scrambling around the kitchen when we should be hanging out with mom. With this in mind, The Splendid Table gathered a few of our favorite Mother's Day brunch recipes that can be prepared the night before and then cooked the morning of.
Family farm continues sweet tradition of making maple syrup
In late winter, when sap is running strong from maple trees, you'll find Ryan Browne along with family and friends making maple syrup in the woods on their Rising Sun Farm in western Wisconsin. Their small-scale syrup making operation is a mix of old-fashioned techniques and modern equipment. Advancements in technology have allowed Rising Sun Farm to upgrade from manually collecting sap in hundreds of buckets to collecting sap via hundreds of yards of vacuum tubing.
Oyster stout unites classic pair in emerging craft beer style
It’s no secret that beer and seafood make excellent companions. One classic pairing is oysters and dark beer such as stout or porter. It’s been that way since 1800s London when oysters were pulled right out of the River Thames, shucked, then slurped down with a majestic glass of dark beer. Just imagine a lovely platter of raw oysters on ice with lemon wedges sitting next to a tall pint glass of dark, rich stout.
Eat what you watch: recreating silver screen cuisine with Andrew Rea
Photo: Left - Scott Gordon Bleicher | Right - Katie McKinney Throughout the history of movies and television, food has often been a central character and theme. Who could forget the escargots in Pretty Woman, Goodfellas’s prison dinner party meal of pasta and meatballs, the pastrami sandwich at Katz’s Delicatessen during “that scene” in When Harry Met Sally, or Buddy the Elf’s insane breakfast dessert pasta?
Beyond finger food: elevating tater tots to star ingredient
Prepare yourself for tater tot overload! During the research and recipe testing for his upcoming book, Tots!, Dan Whalen obsessed over tater tots. Whalen, a cookbook author and the blogger behind The Food in My Beard, came up with dozens of fun, innovative ways to use tots in appetizers, entrées, and even desserts. He admits that when it comes to innovative cuisine, tots are not likely the first ingredient that comes to mind.
Lynne Rossetto Kasper on saying goodbye to Turkey Confidential
We're just a few days away from Thanksgiving and our annual Turkey Confidential live call-in show. This year's show will be very special to us because it's the last year Lynne Rossetto Kasper will be in the host seat for the event. After more than 20 years of hosting The Splendid Table -- including many years of soothing panicked nerves in Thanksgiving kitchens across the country -- Lynne is set to retire at the end of 2017.
Four ways to cook your decorative pumpkin
Photos clockwise from top left: Boiled Large Pumpkin Puree, Caramelized Roasted Pumpkin Seeds, Layered Pumpkin Pie, Pumpkin Jerky. (Photos: Gentl & Hyers) Pumpkins are a fall décor essential from Halloween to Thanksgiving; everyone’s favorite large orange gourds evoke the autumnal spirit. Unfortunately, while an uncarved pumpkin can remain edible 8-12 weeks after being picked, many decorative pumpkins end up in the trash, but it doesn’t have to be that way.
Thrill of the Hunt: Digging deeper into the world of Minnesota's die-hard treasure hunters
Treasure hunting is a sport; let there be no doubt about it. It is mental and physical, you can excel at it individually or in small teams, there’s stiff competition, a bit of drama, and hunts are events celebrated by a larger community. Some hunters go their whole life searching without a medallion find to show for it. Others rack up many in one year. What drives their dedication, determination and penchant for deductive reasoning?
7 Homebrew Hot Spots to Visit Now - American Homebrewers Association
Craft brewing and homebrewing have long supported one another: a thriving craft beer community nurtures a healthy, growing homebrew culture, and vice-versa. Some cities are legendary for such pro-am symbiosis, while others are gaining well-deserved reputations as up-and-coming homebrew hot spots. On your next beer vacation, by all means, visit San Diego, Portland, and Asheville. But you’d be missing out if you didn’t check in to these seven red-hot homebrew destinations as well.
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