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Archive | September, 2013

Dreamstaurant 2: Ready, Set, Dream!

Dreamstaurant 2: Ready, Set, Dream!

It’s coming, the 2nd annual Dreamstaurant contest, but with our 2nd year, we had to bring it back big – and did we ever!  This year’s grand prize package is double what it was last year; that’s right, $40,000 in design services and restaurant supplies from Arctic Air, Manitowoc, and Cambro.

Enter Contest Now

If you aren’t familiar with the Dreamstaurant contest, you should go back and visit last year’s post on the Back Burner so you can get the full details, but essentially the contest gives contestants the opportunity to share the details of their dream restaurant with our judges.  Contestants can be aspiring to open up a new restaurant, looking to remodel an existing restaurant, or have multiple restaurants that need a little love; either way, if you are like most restaurateurs you have a dream restaurant in mind, but you just need a little help getting there.  And if you think a grand prize package of $40,000 would help, then this contest is for you! 

Now for the bad news. 

You still have to wait to enter, but only a few more hours!  At midnight tonight, the contest will open and you can submit your entry to be eligible for the prize package. 

Here’s a secret.

Our finalists last year did an amazing job of showing our judges exactly what they were dreaming.  I’d encourage you to get as crafty as you can: make a video, send over some photos, or put together a Pinterest board.  Whatever you can do to sell your dream, the more you’ll encourage our judges to pick you!  The criteria the judges will be using include:

  • Market Potential (Mass Appeal)
  • Scope of Project
  • Creativity of Concept
  • Social Response
  • Timeline
  • Financial Backing
  • Strength of Business Plan
  • Contestant Experience

The criteria is based on picking a winner that we know is ready to do this!  We want to help bring your dream restaurant to life, so show us that you’re ready too, and help us visualize your dream!

Here’s another secret.

If you’re on our email list, you’re going to get early access to the contest.  Thanks for being a VIP!

For more information on the contest, we’ll be posting a link to enter and to the terms and conditions page at midnight.  Get ready to dream!

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How to Make Your Own Sausage [Video]

In the midst of Oktoberfest and with the arrival of Autumn, there has never been a better time to enjoy a home-made sausage (especially paired with a favorite beer). While sausage making might seem daunting, and is indeed an artisanal craft, introductory equipment can be obtained with minimum of cost and will allow you to begin experimenting! With this introduction to sausage making by Chris Tavano, you’ll be cranking out hand-made wursts in time for the end of the fest – and the winter! 

 


 

Thanks to Bar Lilly at The Broker Inn
 

Make Your Own Sausage!

 

Video Transcription:

Hello. Welcome. I’m Chris Tavano, and we’re in the kitchen of Bar Lilly at The Broker Restaurant in Boulder, Colorado. Today we’re going to do some sausage stuffing. Everything we’ve got here today for your needs is the good old, trusty KitchenAid artisan stand mixer that we sell at Tundra Restaurant Supply, as well as the grinder attachments that we also sell, the FGA2. This itself is the grinder. We’ve got the auger that actually spins your meat. We’ve got two dies that cut the meat. So there are two different sizes. You always want to start with the bigger size, go down to the smaller size. This is the actual cutting blade itself. And then for later on we’ve got the casing tools, as well as your feeder.

Right now we’ve got a plateful of some herbs that we’re going to mix in later. We’ve got doe meat, just like elk; deer; as well as some pork stomach casings to actually stuff the sausages in. Put in the auger, they make it kind of fail safe; just push it in as far as that can go. From there you’ll want to take your blade. It’s got a nice square end, fits only one way. And like I said earlier, start with your larger die, your cover, screw it on all nice and tight. 

All right. So the most important part when grinding meat is coldness. You’re going to want to make sure your meat, in our case doe, female deer meat, that you freeze the meat, as well as the grinding attachment. Everything in here, your blade, your die cast, as well as the auger and the tube itself, the colder it is, the better it’s going to cut through your meat. So here we go.

Kind of start it at a lower speed, and just kind of place it all in the top, and you get your nice presser. You can put it up a little bit more. So again, we’re starting on the largest grinding attachment. So the first grind. You’re going to probably want to grind your meat a couple times, but not too many times. Twice is usually good enough, depending on how fatty your meat is. Then once you get all the meat through, just kind of hold it there for a second and make sure your auger pushes all your meat forward through the tube. And there we go. So that’s our first phase of grinding.

So we’ve got some fresh garden-picked herbs here, rosemary and thyme. What you’re going to do is just mince those up, throw it on your meat. Because remember we just went through one pass. We’re going to go through the second pass with a slightly smaller cut die. You’re pusher attachment also doubles as a winch to help get off your attachments here. So they can be a little bit tricky getting out once they’re dirty. Go ahead and set those aside, because you’re going to want to wash all these parts individually, and I would actually recommend taking the auger out, so that way you can clear out this entire canal. And now we can go back through with all your meat a second time. And this time we’re adding the herbs.

A good way, you’re going to grind it twice anyway at a coarse and then a fine, so it’s always nice just to add your herbs going into the last stage of grinding. Now that it’s already ground the first time, you really want to be a little bit patient and make sure all of your ground meat gets through there. So this last stage of fine grinding is a great stage to add your spices and your seasonings, your salt, your pepper, your garlic, your peppercorns, whatever you want to put in there to flavor your meat. Again, we’ve got a pretty gamy meat here that we’re using today, so it doesn’t need a whole lot of extra stuff to it, because we don’t want to take away or degrade from the quality of meat.

All right. So right here, I’m going to show you how to put on your casing attachment. Again, I took everything out, took it apart, just because it’s easier to work with, cleaned up the blade and die pieces that we needed to. We’re still going to use the auger. Remember that square bolt just pushes all the way into the back. Be sure you get it to recess all the way. We’ve got our little guide attachment. Only one way that can fit on. And we’ve got our caser, goes on the front, and then the nut that just holds all of this in place.

All right. So one thing to keep in mind when you’re working with kind of gamey meats like this, such as the doe, the deer, and the elk: The fat content. Gamey meats are really typically pretty lean, so you’re going to want to add an additional fat content to that, whether that be pork fat, or bacon fat, or even beef fat. The easiest thing you could do is just go to your local market and butcher or Whole Foods, and just mention that you want to set aside some fat for grinding, and very cheap, very affordable, very easy to make. Also, this is another great stage to add your seasonings, your spices, your herbs. So I just mixed the meat that we just freshly ground in with some pre-ground meat that we had from a little bit earlier that already had enough fat content in it.

So now we’re about to stuff our actual sausage, our hog casings. These are actually intestines to a pig. You can get these pretty much anywhere. Again, your local butcher, your local grocery store. They come in the fresh version like this that stays in a liquid, just a water bath. Or you can get some dried ones from an online retailer as well. So from here, what we try and do is we try and get all of our casing onto the feeder itself. 

All right. So what I’ve done so far is primed the meat inside all of our attachment right here, so that way the meat is full in this tube, the hopper, and all the way through our casing attachment. And right now I’ve got a little bit of extra casing on the end. Tie that off in a knot. Now we’re going to start off real slow. And you can kind of just hold your sausage there nice and tight, so that way they get nice and plump. Just keep your casing in place. Don’t let it go too far yet. The casing’s going to stretch out quite a bit. And if you want you can put little twists in it every once in a while. Once you get all the meat through the hopper, just let it sit on, so that way the auger tries to push out as much of what’s left in the tube as it possibly can.

So one last thing I want to note and address to you about sausage making, is that your combinations are almost limitless, from the kinds of meat you use, the kinds of seasonings and spices, to the kinds of herbs that you use. Go ahead and get creative and experiment. Now that you know the basics, the options are limitless for you.

Today we used our KitchenAid stand mixer for this small volume that we created today. However, if you’re looking for something a little bit more grandiose, we do offer a commercial-grade Uniworld 5-pound and 15-pound sausage stuffer.

So I’m Chris Tavano for Tundra Restaurant Supply, joining you from the kitchen of Bar Lilly at The Broker Inn in Boulder, Colorado. Here’s to a better mise en place!

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Support for Boulder Flood Victims

In the wake of a natural disaster, its community coming together that really helps us heal.  To our friends, family, team members, customers and community, our hearts are with you as things start to dry out, and we wanted to put together this list of references and tools to help you better locate where assistance and products may be available to get you the help you need. We are committed to helping our customers, especially in times such as now.

For Our Community

Part of what Tundra is, is giving back to our community, and we see this as an opportunity for helping to repair areas that were damaged.  Over the coming weeks, we’ll be collecting information from Boulder County to see where there are volunteer opportunities that we can help with. 

Our sales team and drivers are also reaching out to access the needs of our customers, and see where there are possible ways that we can help.

For Our Team Members

Our human resources department is working to collect a list of needs for our fellow team members that were affected by the floods, including essentials and help with locating temporary homes.  During the flood, many of our team members were unable to make it in, but we were happy to have them safe at home.  We did have a few team members that were able to make it in, so we were able to answer our customers’ questions, and help with any concerns they had.  We’re happy to say that though many of our team members were affected by the flooding waters, everyone is safe.

Clean-Up

Unfortunately, what happens after a flood is a lot of clean-up.  And, as you can read in Congressman Jared Polis’s letter below, mold is a very real problem that can be damaging to your home and your health.  To help with cleaning, here are a few of our products that may help, as well as a link to other resources that will help with clean-up.

Helping Children During a Natural Disaster

A message from Boulder Valley School District

Natural disasters like the widespread flooding that has occurred within our community can produce strong emotional reactions for us and our children.  BVSD staff will make every effort possible to support you and your children throughout this difficult time.  Please know that if your children are experiencing stress and/or are overwhelmed with the events of this past week, BVSD has well-trained staff in place to provide support during the school day. 

By accessing the following links, you will find articles on how to cope with the stress that arises as a result of natural disasters, as well as ways to support your children: 

Community Organizations

A message from Boulder Valley School District

In addition, below you will find links to community organizations that can provide needed emergency or ongoing support through this difficult time:

  • Emergency Family Assistance Association: For all emergency needs for residents of Boulder and Broomfield Counties: http://www.efaa.org/
  • Mental Health Partners for Boulder and Broomfield Counties- For emotional support, especially for families in need without insurance:  http://www.mhpcolorado.org/Home.aspx  (Phone: For emergency needs: 303-447-1665; To request services: 303-413-6263)
  • Boulder Psychological Services:  For a large directory of counselors, therapists, and psychologists throughout our region: Mostly for those with insurance:  http://boulderpsychologicalservices.com/
  • Community Food Share:  For emergency or ongoing food needs for residents of Boulder and Broomfield Counties:  http://communityfoodshare.org/

FEMA & Disaster Assistance

To assist anyone that has had significant damage to belongings and property, there is now assistance from the Federal Emergency Management Agency (FEMA). Individuals who suffered losses can learn more and seek assistance by applying online at www.DisasterAssistance.gov or by calling 1.800.621.3362.

 Below are documents provided by this agency to help direct to over 70 different types of assistance that have been made available to residents of Boulder County. 

Letter From Congressman Jared Polis

Dear Friend:

As we start to clear and rebuild our basements, homes and our communities, it’s important to be aware of all the problems that may arise. 

One of the most significant issues that can arise after a flood is mold.  Be sure to clean any wet areas with detergent and water, and dry out your home to prevent mold growth, as well as fixing any leaks in your home. After cleaning wet surfaces, sanitize the area with household bleach (make sure you’re wearing gloves and try not to breath in fumes!). Follow these instructions to safely clean surfaces with bleach: Cleaning and Sanitizing with Bleach.

Here are a few additional tips for recognizing and dealing with mold from the Center for Disease Control:

  • Sight (Are the walls and ceilings discolored, or do they show signs of mold growth or water damage?)
  • Smell (Do you smell a bad odor, such as a musty, earth smell, or a foul stench?)
  • When in doubt, take it out! Remove all porous items that have been wet for more than 48 hours and that cannot be thoroughly cleaned and dried. These items can remain a source of mold growth and should be removed from the home. Porous, non-cleanable items include carpeting and carpet padding, upholstery, wallpaper, drywall, floor and ceiling tiles, insulation material, some clothing, leather, paper, wood, and food. Removal and cleaning are important because even dead mold may cause allergic reactions in some people.

Protect Yourself From Mold

We’ve seen Coloradans pull together every time we’re faced with a difficult situation. Unfortunately, some unscrupulous individuals hoping to profit from people’s misfortune may attempt to pose as government officials and scam you of your personal information. FEMA recommends the following precautions:

  • Federal workers do not solicit or accept money
  • Ask for an official laminated ID. A FEMA shirt or jacket is not absolute proof of identity.
  • Safeguard personal information: Do not give personal information such as Social Security and bank account numbers unless you initiate the call.
  • Beware of people going door-to-door. People going door-to-door to damaged homes, or phoning homeowners claiming to be building contractors could be scam artists, especially if they solicit financial information.

Beware of Scams

If I can be of any assistance providing you with additional resources, please contact our Disaster Specialist, Danielle Henry, in my Boulder office at (303) 484-9596 or e-mail her at Danielle.Henry@mail.house.gov. If you live in Larimer County, please contact our Disaster Specialist, Jamie Grim, at (970) 226-1239 or e-mail her at Jamie.Grim@mail.house.gov. I am regularly updating my website with important documents related to flood relief and federal assistance available to constituents. Please refer to this page as well for any immediate questions:

Colorado Flood Relief Information

If you have an item that you are in need of to cope with the floods, or if you have an item or time that you can offer to someone in need, please fill in the following spreadsheet with your information so that everyone receives the help they need:

Help Your Neighbor!

Stay Colorado Strong,

Jared Polis

In Closing 

We welcome further ideas, thoughts, or comments on additional ways in which we can help and manage through this very challenging situation.

Sincerely,

Support for Boulder Flood Victims

 

 

 

 

 

Ryan Lewis

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Sanitas Brewing Company Needs Your Help

Sanitas Brewing Company Needs Your Help

Sanitas Brewing Company opened their doors to the public just a few weeks ago, and we’re already excited to spread the news about this local brewery, because they’re doing things a bit different.  Not only are their beers made with organic ingredients, they’re plan is to offer rare beers that are made with wild yeast, bacteria, and unique ingredients that are aged in fresh oak barrels to help bring out intense flavors, not tasted in most brews. 

But there’s a catch. 

They need your help.  To get to the stage where they can successfully bring that aged beer to the table, they’re asking for help over at Kickstarter.  If you’re not familiar with Kickstarter, I’d invite you to peruse through other community pages to see how people have successfully raised money by bringing Creators and Backers together.  It’s not about asking for money to start a business, it’s about sharing your story, and offering incentives to encourage backers to get involved in the project as well.  For Sanitas, they call it their “Barrel and Coolship Project.”  And the Backers are offered incentives, like acknowledgement on Sanitas blog and getting the keys to the Tap Room for you and 15 of your friends! 

As little as $10 can help, but you could be a superstar and give a little more to help this brewery bring wild and barrel aged artisan beers to the beautiful state of Colorado. 

Visit the Sanitas Kickstarter Page to Learn More

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How to Infuse Your Own Olive Oil [Video]

An assortment of cooking oils is one key sign of a skilled chef, and herb or spice infused olive oils can elevate the taste of a dish to a much higher level. But why spend top dollar on pre-made oil infusions when you can make your own – easily, and exactly to your taste? In this video, Chris Tavano explains the process for making two different infused oils sure to save you time and money – at home or at work!

Thanks to Bar Lilly at The Broker Inn.

Featured Products

 

Video Transcription:

Hello and welcome. I’m Chris Tavano for Tundra Restaurant Supply. We’re here in the kitchen of Bar Lilly at the Broker Inn in Boulder, Colorado. Today we’re going to show you how to make some infused flavored oils with some herbs and peppers.

We’re infusing two kinds of olive oil today, or two different flavors. We’re going to have a garlic and chili pepper one with a red jalapeno and a Serrano pepper and some peppercorns. Yes, jalapenos can get red. Every pepper starts off green and goes to the red shades. It’s just a matter of when you pick then; that’s why you often see green. We’ve got a red jalapeno and a Serrano pepper. The second oil we’re going to make is an herb-infused oil with some fresh garden-picked rosemary as well as thyme, some peppercorns, and a clove of garlic.

First off I’m going to start with the chili peppers. I just slit them open, right in half, so that way you can get the nice seeds and all that capsaicin, all that nice hot spice. Throw in your peppercorns and a little bit of garlic.

The reason why we’re doing this in a pot is because you’re going to want to steep this oil. You’re going to want to bring it up to about a temperature of 300 to 350 degrees, and then you want sit there for about ten minutes. Just like tea of coffee, you’re going to want the actual perishable ingredients to steep for a couple minutes, so that way we don’t incur any kind of botulism or food-spoiling later on down the line.

We’re pulling our peppers off the flame right now. One thing to notice is: you don’t necessarily want to fry your peppers in the garlic. You don’t want them to start turning brown and getting crispy. You really just want them to steep like you do coffee beans or tea leaves. You just want to bring the heat out of it and infuse the flavor into the oil.

From here, what I’m going to do now it get our peppers in our jar. We have our nice little funnel, and careful, this is hot oil; you don’t want to splash yourself too much. Got our nice chili oil … boom.

Once that cools down to room temperature. You can store it on your shelf for up to 30 days or in the fridge for up to 90 days.

We let our herbs steep in the oil over a flame for five, ten minutes at about 300 to 350 degrees. Again, you’re not necessarily trying to fry your herbs; you’re just trying to steep them. You don’t want them to get all crispy and brown and really sizzle; you just want to get the flavor and the essence and the aroma out of the herbs and into the oil. A nice philosophy to think about is: once you smell your herbs or your chili peppers, that’s a good time to pull it off.

From here this one’s a little bit trickier, just because we’ve got the herbs to deal with. It’s just a little trickier getting it into the actual bottle. Careful using your fingers because that could be really hot.

The biggest reason why we’re just not straining this and discarding the herbs or the chili peppers is really, honestly, for presentation mostly. Once you’ve let it steep at temperature for a good five to ten minutes without frying, you’ve gotten all the flavor from the herbs or the peppers. What you’re really want to do now is … we’re using these nice, ornate Tablecraft oil cruets and bottles, so you might as well just go the route of presentation and throw the herbs in there as well.

Some other nice bottles you could see using, that I personally like, especially at home, and the Tablecraft Gemelli style. These ones are nice because they’ve just got a nice curvature shape to it, so it’s a little bit more unique to what you put in one. Again, if you’re in a restaurant and you’re really cruising through the day, you could always just put in a Tablecraft wide-mouth squeeze bottle; works just as nice. Great for a finishing oil, if you want to decorate the plate.

Here’s a couple infused oils that you could possibly make, the herb and the chili pepper. However, also keep in mind your options are limitless. You could do anything from sun-dried tomatoes to chives to shallots to basil, to anything that you can think of that has some sort of flavor or innate flavor that you want to bring out and put onto something else through your oil. That’s exactly what could do for infused oils.

Just always remember: steep it, because that’s what’s going to enhance the most essence of flavor as well as keep yourself free of any kind of botulism.

Obviously there other practical uses for olive oil around your kitchen. You could use it for a moisturizer for your butcher block. You can use it for a polish on your stainless steel. Have you ever had those squeaky hinges on your refrigerator or your ovens? Use it as grease; it’s a great application for that as well as other home remedies for moisturizing your skin, washing your hair. All those kinds of things are great for olive oil.

As well, the last thing that we’re going to segue into, one of our next videos coming up this winter, is salad dressings and emulsifications; that’s probably biggest thing you’ll see with olive oils.

I’m Chris Tavano for Tundra Restaurant Supply, joining you from the kitchen of Bar Lilly at the Broker Inn in Boulder, Colorado. Here’s to a better mise en place.

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40 Yummy Toast Toppers

40 Yummy Toast Toppers

With a toaster in almost every American home, and nearly 75-million Americans eating toast on a daily basis, there’s no wonder that our research has shown that there are plenty of toast-topping recipes to help give plain ‘ole toast the zip that it needs (no offense to butter and toast, we like that too).  Here are a few toast topping ideas that may have you planning on toast for breakfast, lunch, and dinner!

Spreading with butter before adding a topping, is completely optional.

Hearty

1. Top with avocado slices and a fried egg, then drizzle with honey.

2. Top bread with goat cheese spread, sun-dried tomatoes, and a slice of flank steak.  Garnish with chives.

40 Yummy Toast Toppers

3. Spread your favorite tuna salad across the top, then a nice layer of tomatoes and red onion.

4. Spread mayo across the top of the toast, then top with a lettuce leaf, tomato slice, and grated cheddar cheese.

5. After toasting, rub bread slices with garlic and tomato slices, then top with a poached egg, Parmesan cheese, and basil.

6. Spread smashed avocado across toast, add a hint of lime juice and paprika, then top with sprouts.

7. Cook up a nice, creamy and wild garlic mushroom sauce and top it on a thick slice of toast.

40 Yummy Toast Toppers

8. Spread your favorite pesto across the toast, then layer with sliced radishes and chives.

9. Spread a layer of mayo (mixed with lemon, roasted garlic, and zest) across the toast, then top with a slice of a hard-boiled egg.  Add a mix of crumbled bacon, diced avocado, and cilantro.

10. Place a poached egg on top of the toast – a great spin on the classic “Toad in a Hole.”

11. Scrambled eggs, topped with tomato slices (mayo spread before is optional, but yummy).

12. Raspberry jam spread across the toast, with a nice layer of brie and bacon.

13. Spread cream cheese across toast, then top with prosciutto, sliced tomatoes, sliced cucumbers, and chives.

14. Rub toast with garlic, place mozzarella slices on top with sliced tomatoes and basil, then drizzle with balsamic reduction.

15.Top toast with ricotta, then put on a layer of arugula and one fried egg.

Light(er)

16. Spread cream cheese across the toast, and top with cucumbers.

17. Top toast with avocado slices and a smear of pesto; finally, top with micro greens.

40 Yummy Toast Toppers

18. Top with Swiss cheese and turkey slices.

19. Spread cream cheese across toast, and layer with slices of smoked salmon and a sprinkle of dill.

20. Top toast with shredded Colby jack and sliced bell peppers and green chilies.

21. Rub toast with garlic clove, then top with spinach leaves and sliced mushrooms that have been sautéed.

40 Yummy Toast Toppers

22. Spread warm goat cheese across the toast, then top with walnuts and a drizzle of olive oil.

23. Spread ricotta across toast, and top with your favorite bruschetta recipe.

24. Rub a clove of garlic across the toast, smear it with goat cheese, then top with arugula and roasted beet slice.  Finish with a nice drizzle of honey.

25. Rub the toast with garlic, then top with prosciutto, fresh mozzarella, and a sprinkle of chives.

26. Top with cooked kale, then sprinkle on fresh parmesan.

27. Smear a favorite blend of hummus across the toast, then top with microgreens.

40 Yummy Toast Toppers

28. Spread ricotta across the toast, then layer with cubed butternut squash, a sage leave, and a drizzle of brown sugar and olive oil.

29. Top toast with your favorite tapenade – olive, sun dried tomato, creole, almond, Mexican

30. Spread Boursin cheese on the bread, then top with sprouts and radishes.

31. Place roasted tomatoes on a layer of smoothed out ricotta cheese.

32. Top warm toast with sliced artichoke hearts, Parmesan cheese, and fresh parsley.

Sweet

33. Spread a sweet flavored cream cheese on the toast, and top with strawberries or blueberries.

34. Spread Nutella across toast, and top with sliced bananas.  Try sprinkling brown sugar and cinnamon on top to kick it up a little.

35. Apricot jam spread, and then granny smith apple slices added to the top.

36. Smear a healthy layer of Nutella across the toast, then sprinkle with coconut.

37. Top toast with almond butter, then spread on your favorite fruit, like strawberries or bananas.  Finish with a drizzle of honey.

38. Top toast with your favorite jam, then sprinkle on some almonds.

39. Spread cottage cheese atop bread, and then drizzle with honey.

40. Top bread with ricotta cheese, pear slices, walnuts, and a drizzle of honey.

We have pinned a lot of these great ideas over on our Pinterest Board Get Toasty, check them out!

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A Message from Tundra Restaurant Supply

A Message from Tundra Restaurant Supply

Dear Valued Customers, Community, and Team Members,

Our hearts go out to all of those impacted by the recent storms and flooding that have happened over the past few days in the Boulder, Denver, and surrounding areas. I, personally, send my deepest regards to those in our community, as well as our own team members, that have been struggling with keeping themselves and their home safe.

Because we too are located in the path of flooding areas, it’s unfortunate to announce that we will not be able to make deliveries within the Boulder city limits today; however, we are still open. If it is safe for you to travel, you can visit our showroom at 3825 Walnut St., Boulder, CO 80301.

We will be working throughout the weekend to expedite all deliveries, and ensure they get delivered to you as quickly as possible.

With deepest regards,

A Message from Tundra Restaurant Supply

Ryan Lewis

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Choose the Right Glass For Your Beer! [Video]

With Oktoberfest quickly approaching, it’s important for every beer enthusiast, from casual to zealous, to brush up on their knowledge of glassware. There’s nothing like mismatching a beer and a glass to instantly label yourself as a novice beer drinker and earn the scorn of fellow Oktoberfest-goers; so be sure to save yourself the embarrassment and get the most out of your beer! Michael Memsic, co-founder of Sanitas Brewing Company, provides a walk through of a variety of common beer glasses, and how they enhance the taste, appearance, and aroma of their appropriately matched brew.

Get the Glasses!

And find more glasses here!

 

Video Transcription:

Welcome to Sanitas Brewing Company. Today we decided to partner up with our neighbors and friends over at Tundra to talk a little bit about glassware and why we use the glassware that we use.

To start going down the glassware, we have the shaker pint. A lot of people are using this as a pint; we feel that this is the incorrect pour. It’s for making a martini. This is for … as a shaker pint. That’s why it’s called the shaker pint.

We feel that a better product to use for that is the custom pint glass. This has got a little bit of curvature. It’s a little bit nicer in your hand, a little bit narrower down at the base. We’ve got a little bit better roll of foam coming both in and out of beer glass, so it’s a little bit nicer of a pour overall.

When we move a little farther, we get into a traditional British style or European style mug glass. This guy is perfect for your English-style mild, maybe a Scotch ale, a light European lager. This is a nice glass. You’re not going to hold a lot of retention in this. You’re not going to get a lot of special aromatic or anything. It’s a straightforward pour out of there.

We move on. Next we have our Belgian tulip glass. This is what Sanitas uses for all of our specialty beers. What’s really nice about this glass is, with this curvature coming up the side, we retain a lot of flavor and aroma in the glass until you’re ready to actually consume the beer, so that when you come all the way through it’s going to give you that nice blast of the aroma of the beer. Also we have this little lip right here that’s going to help us with our foam retention and keep a nice thin layer of foam on top.

The next glass we’re getting to is what we use as our saison glass. This is a glass that has a lot of similar properties as the Belgian tulip glass. With our saison we want a presentation with about a half-inch head throughout the pour, throughout the customer’s experience, and this upward tulip up here really helps with that retention. We also hold a lot of those aromatic properties so that you get the aroma experience as you drink.

Now we’re getting into two of our both pilsner and Hefeweizen glass, or pilsner and pilsner. This is a tall, thin glass, similar in volume to the other guys. This guy does a great job of showing off the pilsner. Pilsner is that really light straw color, really high clarity, watching the bubbles come up throughout the entire thing. These things are great with some nucleation sites on the bottom. This is a glass that really helps show off the pilsner pour.

This guy is obviously a larger volume, is going to do a similar type of thing … a little bit of curvature coming at the top hold in a little bit more head retention; but again, this is one of those that’s really going to show off the appearance and look of the beers.

As an example, we can pour a saison right now. This is Sanita’s saison. This is one of flagship beers here. Cheers! There we have it. Nice thick head, good presentation for our customer.

Thanks for joining us.

 

 

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Green Chili Recipe

Green Chili Recipe

There’s a large audience out there that has never tasted green chili, but once they do, they’re in love.  This tasty recipe is a Colorado and New Mexico favorite, and there are plenty of variations that are made, but for the most part the same two rules apply: keep the ingredients simple so the chilies aren’t overpowered and Hatch green chilies can’t be substituted for other chili types.  The timing is always different with each recipe variation, but as most soups and chilies are, the long they cook, the better they are.

Ingredients

8 Whole Hatch Green Chilies
1 Jalapeno (optional)
Spray Oil
2 Tablespoons of Vegetable Oil
2 Pounds of Pork, Cubed
1 Onion, Chopped
3 Cloves of Garlic, Minced
3 Tablespoons of Flour
5 Cups Chicken Broth
½ Teaspoon Cumin
¼ Teaspoon Black Pepper
¼ Teaspoon Mexican Oregano
1 Large Tomato, Diced

Roasting Peppers

  1. Rinse the green chilies and jalapeno off and allow them to dry.
  2. Place them on a baking pan and spray each of them down with oil, preferably vegetable oil.
  3. Turn them over and make sure to spray the other side too.
  4. Start your grill on medium, and place all of the peppers on the grate and roast for about 15 minutes.  You’ll need tongs so you can turn them as they begin to brown, and the browning is fine.  If you don’t like the brown bits, you can pick it away later.  You can also roast them in the oven or on-top of a gas range.  For more ideas on roasting, I like this post.
  5. When the peppers are done, bring them in and stick them all in a big plastic bag.  Seal up the bag and set it aside.  You need the peppers to steam so that they are easier to work with.  Steam for about 15 minutes.
  6. Once done, you can then cut out the seeds and de-vein the peppers.  You can also take out all of the black bits if you want.  I usually keep the black bits with the pepper, but you can decide what you like best.
  7. Lastly, dice the peppers up into small, bite-sized pieces and set aside, until you’re ready to mix into the chili.

Note: You can roast a big batch of chilies and prepare the same way as mentioned above.  To store, just place in a freezer bag and take de-thaw whenever you want to use them in a recipe.

Cooking the Chili

  1. Heat the oil in a large soup pot (large enough to hold at least 3 quarts of soup) and toss in the onion and garlic.  Stir around to coat with the oil, and add the pork.  Cook the pork until it turns brown on all sides.  It’s okay if there is still pink in the center, because it’ll cook through in the chili.  Cooking it for too long can make it chewy, and we want it to be very tender.
  2. Push the pork mix to the side, and let the oil drain away from it.
  3. Sprinkle in the flour, and mix it constantly, while trying to scrape up any brown bits that have stuck to the bottom of the pot.  Cook the flour until it turns a light brown color.  It should have a very smooth consistency.
  4. Slowly start to add in the chicken broth, while continuing to stir the flour roux.  If you pour the broth in too fast, you’ll risk ruining the roux, or not having it meld well in the chili.
  5. Once all of the broth has been mixed in with the roux and pork mix, it’s time to start adding in the rest of the ingredients.  Throw in the cumin, black pepper, oregano, tomato, chilies, and jalapeno.  Like salt?  Okay, throw in a pinch of that too.
  6. Bring the chili up to a boil, then turn down the heat to a simmer and cover.  Let the chili simmer for at least an hour, but if you can go 2-4 hours, it’ll be even better!

Suggested Garnishes: Monterey Jack Cheese, Green Onions, Cilantro, Sour Cream, Hot Sauce, Warm Tortillas

Makes about 3 Quarts.  Serves 8-10.

This makes a big pot of chili, but you’ll want extra to pour over burritos, burgers, eggs, etc.  It also freezes well, so if you can’t use it up before it goes bad in the fridge, go ahead and pack it in freezer safe containers, and save for later.

Fun fact about Hatch green chilies, Don Juan de Onate came to New Mexico in 1598 with the green chili peppers that we know as Hatch green chilies today.  Because of Don, New Mexico has been growing those chilies for more than 400 hundred years now!

On a side note, I’m sorry about the picture.  I promise I’ll make the chili here soon and take a lovely picture to replace the one here.  Or you can make it and send over a picture – would love to hear about your adventures in chili making!

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Celebrate National Food Safety Month! [Video]

The National Safety Council’s “National Safety Month” concluded at the end of June, leaving many people asking the question: “Do I really have to wait a whole year to celebrate another safety month?”.

Luckily, the answer is “no!”, as we are now at the beginning of the National Restaurant Association’s “National Food Safety Month”. Celebrate National Food Safety Month in style and comfort (in addition, of course, to safety) with these useful products!

 

List of Products

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