LCD Soundsystem Wellmont Theatre, Montclair, NJ

UFC was resprestin' @ the Wellmont Theatre last Thurs to see LCD Soundsystem.
Great show with some good furry friends.  The space itself is beautiful.  Large standing room area with a balcony with a good view of the stage.  LCD put on a great show. Here are some pics and vids of the show including the opening act, Sleigh Bells.

Opening Act, 'Sleigh Bells'. The view is from the balcony.

LCD Soundsystem

Washington DC: Thai Tanic

Thai Tanic Restaurant
1326 14th Street Northwest
Washington, DC 20005-3611
(202) 588-1795

So here I am, the Bolt Bus did not disappoint. We arrived on schedule, just after 11am. Met up with my cousin, checked in at the Hotel Rouge, and grabbed a bite 'cause we wuz hungry.

This restaurant was packed during this lunch hour. Definitely a good sign.
The food was good. One appetizer, two entrees, and four beers cost just over $60 not including tip.

soft shell crab pad thai

salmon crispy

thai beers: singha(sweet and smooth) and chang(dry)

Metropolitain Museum NYC

UFC was in full effect last Friday at the Met Museum. We went in the evening 'cause they were open 'til 8pm. Also, it was a cheap date, you can donate any amount you want for the entrance.  Superfatty was really excited to go to the museum. Here is a pic to show you how excited. in fact, here are 2 pics:

Here is a mask from the Gallery showing Oceanic Art. This gallery was representing art from the islands of the Pacific Ocean. More on the gallery here.

Superfatty without coffee..lol...jus' kiddin'
a mask from Papua New Guineau.

This photograph is from the Modern Art Gallery.  Click on the photo to read the caption below it. I thought this was great. Hilarious.

Pops chillin in front of the musical instrument gallery.

Washington DC - On Da Way!

Hey Folks. DJKUNG here and I am on the way to Washington DC for the weekend. Gonna spend some time with my cuz Rocket Jay.  So far the trip is off to a great start.  I am taking the Bolt Bus from NYC.  It was scheduled to leave at 7am and I am happy to say that it is on time. 

NYC 33rd st and 7th ave

electrical outlets by each seat

bolt bus wifi. good signal.

The Bolt Bus is pretty comfortable. It isn't full so most of us on the bus are able to spread out comfortably. There is air-conditioning, wifi, and an electrical outlet by every seat to plug in your phones and laptops, just as I am doing. The bus fare from NYC to DC was just $19, very reasonable. The do advertise bus fares for $1. So far so good. More info on Bolt Bus at http://www.boltbus.com/.

Smash Burger

Smash Burger
989 Bloomfield Ave.
Montclair, New Jersey 07042
973-433-7343
10 AM - 10 PM Daily

Grabbed a bite at a new burger joint in Montclair.  The burgers were good and I enjoyed the french fries tossed in rosemary, olive oil and garlic.  Overall, I am a Five Guys Fan.

Before grabbing a bite at Smash, we had quite an interesting day helping a friend put up some drywall.  We picked up some sheetrock, spackle, and other goodies. Loaded everything in my friend's truck then drove to his house. The rear door latch/lock to the truck broke so there was no way to access the sheetrock.  We fiddled around for an hour trying to open the lock to no avail. We drove to a locksmith and even he said he couldn't help us and that we might need to go to the car dealer to have it fixed.  After all that, the lock was still broke, we couldn't open the door, and we ended cutting all the sheetrock in the truck and taking it out through the truck's sunroof.  Oh yeah, did I mention that my friend's plexi glass window on his front door broke as we were bringing sheetrock into the house? SMASH THAT!

Harold's New York Deli Restaurant, Edison, NJ

Harold's New York Deli Restaurant
Edison, NJ


Making beer is hard work. Afterwards, we headed to Harold's for some hearty fare.  Our beer-brewin' buddies have rave reviews about this deli, which is owned by the former operator of Carnegie Deli in the city.  



                                 

At first glance, it seems surreal that this joint was located in a grey landscape of highways, corporate parks and hotels,  in what appears to be the ourskirts of Edison, central Jersey.  Once inside, it is warm and inviting, with lots of mirrors, shiny brass fixtures and cheery lighting.  As for the food, it suffices to say that you will easily run out of superlatives trying to describe the massively ginormous super-sized entrees offerred.

Cakes on display.  Most were quite easily over a foot long.  D'you see that giant eclair on the right???

As promised, the menu is heavy on deli-style hot and cold sandwiches. Typical Jewish fare is also quite prominent on the menu (e.g., matzoh soup, smoked fish, knish and kreplach---a type of dumpling).  DJKung ordered the corned beef on rye (a tower of meat, as you can see on the picture below).  The meat looked really tender and juicy.  He barely finished a third of it.

With the sandwich entrees, you get to visit their "World's largest pickle bar."   This was a really nice touch since you can load up on these crunchy treats to go with your sandwich.

I ended up getting my typical Sunday breakfast of potatoes and eggs.  The eggs were nicely cooked, crisp on the outside and tender on the inside. 

I confess that I'm not a big deli person myself, but we noticed that Harold's was popular among big groups and families.  I'm sure they also do a brisk business with the hotels nearby.  I also have a hypothesis that higher-quality deli food is harder to find the further you are away from NY (Edison is roughly an hour from the city), so Harold's is a destination restaurant for folks from central and south Jersey  looking to get their NY deli fix.  

Brew Your Own, Part II

Brewer's Apprentice

A few weeks pass, and the humble wort that we've made has now magically transmogrified into the most precious substance--- beer!  We returned to Brewer's Apprentice to bottle our hand-crafted libations to bring home. 

Our brews came out in cold pressurized cylinders containing our baby brews and were hooked up to the bottling machine.  The staff gave us a run-down of the process. The key is to work fast and methodically, because you lose precious carbonation the longer the beer sits at room temp.

Foreground is the cylinder containng our IPA.  Note the condensation almost to the top, indicating the level of the contents. 

Before we began, we first had to prepare the bottles. We had arranged to use 22-oz bottles for the Celebrate IPA and H. Marzan brews, and 12-oz bottles for the B. Trippel. The bottles undergo a good hot wash and are dried.

This is the machine for cleaning/ sterilizing the bottles. Each cycle is roughly ten minutes.  If you're reusing your bottles, it helps to rinse them out after use and air-dry them, upside down.

After the hot wash, they are dried on these bottle trees.  These do get unstable and you have to pay attention to how you place and remove the bottles.

So how does this bottling machine work?  The bottle is placed inside the machine, with the nozzle/delivery tube inside the bottle.  There is a switch that has four functions: seal, unseal, start flow and stop flow.  After applying the seal, you start filling the bottle up to almost the top, then stop the flow. Let it rest for five seconds or so, depending on the level of carbonation the beer has.  Then you turn off the seal and take the bottle out.

                                             

It is easy to let your attention wander during this process, resulting in suboptimal beer.  Too little an amount of course uses up more bottles.  Spilling/ overfilling is a waste of good beer.  Removing the seal too early will cause the beer to foam up and overflow, and you end up with a half-filled bottle.  Unsealing it too late slows down the bottling process and the rest of the beer gets warm.

The next part is the capping, which we all did manually.  I think we capped something like 500 bottles this morning!!!

                                       

Bottle caps and the capper device.  I was surprised that the process is not more sterile.

So that's really it... bottling was rather easy, but rather laborious.  We decided beforehand to divide the responsibilities so there was an even flow of clean bottles to fill, and filled bottles to cap and label.  Brew App was nice enough to suply us with yet more complimentary bottles from past customers and our crew was buzzed and happy.  Having overindulged this time around, I do plead guilty to mislabelling a few bottles here and there. 

                                                    

Brewers App recommends that you keep your beer at room temp for two weeks before enjoying them.  This allows the carbonation to develop, and we did notice a difference between the zero-week, one-week and two-week mark. 

And so was it worth it???? Absolutely.  The IPA we had displayed a rich, toasty and vibrant flavor and had the right amount of hops without being overpowering.  I find that making beer is quite a lot like making bread.  The freshness is very distinct and we enjoyed how the beer matured over time and the flavors melded together, like a real living thing.  Definitely a large difference from mass-market beer, where the contents rarely vary from bottle to bottle, from day one to day 365. 

                                                

Yay, the beers are coming home!

Camping, Finger Lakes-style

Cayuga Lake State Park

Watkins Glen State Park

Finger Lakes, NY

For the Fourth of July, UFC went off in search for The Great American Holiday Weekend by taking a two-night camping trip to the Finger Lakes.  We were hoping to stock up on some summer vin by visiting a few wineries along the way and also taking advantage of the miles and miles of lakes in the area. 

A trip like this of course takes a lot of preparation and planning.  We wanted to camp, fish and hike with the furs.  Unfortunately,we did not reserve a campsite until a couple of days before, and most sites were booked.  We ended up reserving one night at Cayuga Lake State Park, and the next night at Watkins Glen State Park.

Furs and The Mighty Mississippi ready for the trip!

Finger Lakes is roughly five hours from us, so we took a couple of rest stops along the way.  We also stopped by Wagner Winery/Brewery and picked up some wine and beer (that's what's great 'bout NY campsites---alcohol is ok!)

We stayed one night in Cayuga Lake State Park.  Cayuga Lake, like the rest of the Finger Lakes, was formed when glaciers moved through shallow river valleys and left deep gouges. When the glaciers receded, water filled these spots and created the lakes.

Camping-wise, Cayuga State Park was a massive letdown for us. The campsites in our loop were practically on top of each other and the entire park was just very crowded (this was the fourth of July weekend, after all). The sites were sparsely wooded, with the campsites clearly visible, and the area brings more to mind camping out in your local park.  Definitely not designed for communing with nature--- we get more privacy in our backyard here in suburban north Jersey.  

It was just our luck that our site (site 78) was situated between the loop's playground and the toilets/bathrooms, and campsite-full of college kids playing beer pong.  Literally packs of kids on foot and on bikes congregated in the playground from morning to night.  To the park's credit, though, quiet hours (10 pm onward) were enforced. 

The campsites were quite a ways from Cayuga Lake, and the water was too rough for launching The Mighty Mississippi. Chibs and Babams were game to try the waters, but there were too many recreational craft.  DJKung and his poppa attempted to fish, but got nary a nibble.

DJKung putting up the hammock.  Note the playground and the access road directly behind him.

Typical fire ring here in Cayuga State Park.  Firewood is available at the Camp Office for $5 a cord. (Remember fellow campers, NY does not allow moving of firewood beyond 50 miles of origin!) This type of fire ring does limit the size of the fire you can create, which is a good idea when you're in a jam-packed campground.  It makes it a bit difficult for cooking because you have to let the fire die down a bit, so that the metal grate can lie flush on top of the fire ring.

 We checked out the following day and made our way to Watkins Glen State Park. We were happy that we did, because this campsite was a complete 180 to Cayuga.


Watkins Glen lies south of Seneca Lake. The main draw here is the spectacular waterfalls and landscapes carved out by running water. 

Camping wise, the sites are situated at the top of the mountain and are quite a ways from the spring-fed swimming pool and day-use areas.  There is more ample space in between sites.  Our site (Mohawk Village loop, site 90) had a lot of tall pine trees and it was very very quiet.  

Our site.

Adobo chicken, white rice and black bean chili yeah!
The gorge here at Watkins Glen was privately owned and operated as a tourist resort until it was bought by New York in 1906.  The Gorge Trail, a 1.5-mile paved trail running along and sometimes across the gorge, gives you the best views.  The sites are evocatively named (e.g., "Lover's Lane") and the scenery is just amazing.  FYI---furs are not allowed on this trail, likely for safety reasons.  There are more than a few wet and slippery staircases, and an inadvertent tumble down the gorge can be pretty scary.

Coming down Couch's Staircase.

Checking out the weathered sandstone cliffs.

In the background is the Cavern Cascade.  The steps go toward and behind this waterfall!

Closeup of Cavern Cascade.

Central Cascade in the background.

The Rainbow Falls.  During sunny afternoons, you can see rainbows here!

We did not expect that there would be so much to see here at the Gorge Trail.  Some parts of the gorge cut so deep into the mountain that some areas are just completely shaded all the time.  There are several microclimates depending on the exposure of the sites--- some are wet and slippery all the time, with a lot of mosses and ferns.  Some parts of the cliff wall are dry and sun-baked all the time.  We were astounded just thinking about how long it took for the surfaces to wear to this state.

We took a turn onto the Mile Long Bridge, which leads to the South Rim Trail.  From there, a trail led back to the campsites.

Empty lean-to on South Rim Trail.

Group photo--- UFC has done it again!

All packed up and ready to head home the next day.  It was too bad we did not get a chance to lauch The Mighty Miss just yet.  Guess we'll have to make another camping trip soon!

Brew your own beer at Brewer's App!

The Brewer's Apprentice
179 South Street
Freehold, NJ 07728
(732)-863-9411 
(possibly moving to a new address come September)
www.brewapp.com

Was this serendipity or what! We took out "Jersey Brew" from our local library. This covers the history of beermaking here in Jersey and is full of fun facts, such as:


a. Back in the day, our fine state enjoyed the rich variety of brews thanks to the strong beer culture of European immigrants who came over from the old world. Beer was a staple drink in Europe back then because of problems with getting potable water. They brought this tradition over, so beermaking at home was one of the things that everybody did!

b. Jersey led the country in terms of the number of commercial breweries.  The Prohibition devastated this industry. The breweries tried to survive by brewing no-alcohol beer (very unpopular) and on the side made regular beer to be sold illicitly.


c. Jersey voted against the Prohibition. But since it passed, a black market for beer grew. Jersey history is replete with gangstas and mob bosses, and everyone was in cahoots with the local law enforcement! (I guess it's unsurprising that corruption is a local tradition here too?)

d. In the end, everybody did go to jail.  Prohibition was repealed, but by then, the surviving breweries were just too weak. Other commercial breweries took over and now dominate the industry.  Hence the ubiquity of weak-as-water American lager being the popular style today. 


So anyway, back to the serendipity. Soon after we took out Jersey Brew, we got invited to our first-ever brewmakin session! Brewer's Apprentice is in Freehold, NJ and is the largest brew supply shop and has the only in-house brew-your-own facilities open to the public here in Jersey. 

So with a group of seven people, we reserved three kettles to make three different beers on one fine Sunday.

Inside, the brew-your-own section feels like an industrial kitchen, with stainless steel tables, jugs, vats and sacks of raw material, weighing scales, and huge kettles.

Brew App has a nice collection of recipes covering the major brew styles.  DJKung and I were in charge of making Celebrate Ale, which is described as a hoppy thirst-quenching IPA.  The rest of the gang had the Hirschengarten Marzen, an Oktoberfest-type brew, and a Belgian Trippel, a richer brew.  Since most of the group had already been a-brewin' here for several years, we kinda just followed their lead.  You get a printout of the recipes and the steps are easy to follow.

First, you measure and weigh out your grains, which are kept in plastic bins underneath your workstation.  Here, DJKung is measuring out some Crystal Pils grains (a type of whole grain malted barley). 

The grains are then ground (mechanically, in our case).  You do have the option of hand-cranking out your grains in a regular mill. 

Measuring out the extract, which adds loads of sugar and a malty taste.  This one here is pale extract.  There are of course different types of extract, which would add different qualities to the beer.

The grains are added to already pre-measured hot water in the kettles.  (They use municipal tap water.)  The grains are steeped for thirty minutes.

While the malted grains are boiling/seeping, we got the hops ready.  On left: the different hops pellets stored in BrewApp's hops fridge.  The hops pellets are made from the flowers of hop vines, and are used to add that bitter beer taste.  Since Celebrate Ale is an IPA, we measured out quite a bit of these hops pellets.   We used Chinook and Cascade for our bittering hops; Cascade and Irish Moss for our finishing hops; more Cascade as out dry/steeping hops.  On right: other flavoring agents available.

So the three steel bowls correspond to the hops we used at the bittering, finishing and for steeping. 

After steeping for thirty minutes, you strain out the grains from the liquid.  By this point, the "soup" is already smelling heavenly, like Ovaltine and malt.  On right is Jonathan, one of the Brew App staff, explaining that they recyclethe resulting mash as animal feed.

The liquid is then heated up again close to boiling, and you get to add your extracts and bittering hops, if any. Then you have to keep a close eye on your kettle and keep stirring occasionally, so it doesn't boil over.

You let everything boil for the next thirty minutes.  The bits of hops tend to foam and stick to the sides so you have to stir them back in once in a while.

BrewApp customers have a tradition of donating some of their brews to the house, which BrewApp then shares with other customers.  We got to try five different brews from generous BrewApp customers:  Belgian Abbey (sweet and flavorful), Smithywich (meh), Alaskan Amber (hoppy), Barley Wheat (light on the hops with faint fruitiness) and a Hefeweisen-style brew.   

I think we should cut these guys off!

Here's a nice overall picture of the BrewApp operation.  There are five kettles in total.  The storage for all the nascent brews is in a room off to the side (not pictured).

The finishing hops are then added, and the wort (the resulting mixture) is left to cool a bit.   It is then  transferred into these plastic drums, where they settle and do their thing for the next 2-3 weeks.  Any dry hops are then placed in a cheesecloth and suspended in the wort.  I guess the staff add whatever yeast is needed, since we did not add any. 

DJKung with the fruits of our labor. 

Measuring the specific gravity of the wort; basically, this indicates how much extract (sugar) is dissolved;  a higher value means that the final product will have a higher alcohol concentration. At this point, the worts were all very thick and syrupy.  As expected, the Trippel had the heaviest specific gravity.   

What I like about best in this whole experience was that it was very tangible---our sweat and diligence in measuring, pouring, stirring--- all of this went into the product, which we know will be awesome.  It is amazing to see how many variables can be tweaked to yield subtle or dramatic changes.  We get to come back in three weeks, when our beers are ready!!! Can't wait!!!