White Bean Turkey Beer Chili

White Bean Turkey Beer Chili

Ingredients

2 tablespoons olive oil

2 cups white onion, chopped

1 cup chopped carrots

1 rib of celery, chopped

4 large garlic cloves, minced

1 cup Fulton Lonely Blonde

1 cup chicken or turkey broth

2 teaspoons ground cumin

1 teaspoon chili powder

¼ teaspoon smoked paprika

1/2 teaspoon dried crushed red pepper

2 (15oz) cans cannellini beans (rinsed and drained)

1 (15oz) can Great Northern beans (rinsed and drained)

1 jalapeno, chopped

2 cups cooked turkey, cut into cubes

1/2 cup heavy cream

salt and pepper

1 cup grated cheddar cheese

½ cup Chopped fresh cilantro

Instructions

Heat the olive oil in a large pot over medium high heat. Add the onions, carrots and celery, cooking until the vegetables has softened, about 8 minutes.

Stir in the garlic, cooking for about 30 seconds.

Add the beer, scraping to deglaze the pan. Stir in the broth, cumin, chili powder, red pepper, beans, jalapenos and turkey. Simmer until turkey is cooked through, about 8 minutes.

Stir in the heavy cream, remove from heat. Salt and pepper to taste.

Jubelale Tipsy Turkey

Jubelale Tipsy Turkey

INGREDIENTS

Beer Brine

  • 1/2 gallon water
  • 2 cup salt, kosher
  • 1/2 cup sugar, light brown to dark brown
  • 1/2 cup honey, star thistle or orange blossom
  • 2 teaspoon cloves
  • 2 bunch thyme, fresh
  • 1 bunch sage, fresh
  • 8 bay leaves, preferably fresh
  • 4 cinnamon sticks
  • 3 yellow onion, peeled and chopped
  • 3 celery stalks, sliced
  • 3 carrots, peeled and chopped
  • 3 tangerines, oranges, or Meyer lemons, quartered
  • 1 leek, peeled and sliced
  • 4 pounds ice or ½ gallon cold water
  • 1 gallon Deschutes Jubelale (2x six packs)*, well chilled

Turkey

  • 1 Turkey, 18-22 pounds
  • 10 sage leaves, fresh (optional)
  • 10 apple wood smoked bacon, thick cut (optional)
  • 2 tangerines
  • butter, unsalted, room temperature
  • kosher salt and cracked black pepper

DIRECTIONS

Tipsy turkey recipe makes enough brine for one 18-24 pound turkey, three 4-5 pound chickens or eight Cornish game hens.

Cooked Brine Option

  1. Have ready either a large 3-4 gallon container, a extra-large plastic bag or a well-cleaned ice cooler.
  2. Prepare the turkey by removing it from the bag, rinsing it well under cold running water. Remove the neck and gizzards, saving for stock (makes amazing gravy).
  3. Place the cleaned bird into the container and top off with the brine (for the ice cooler, add a few gallon sized zip lock bags full of ice as not to dilute the brine).
  4. Place the container in the refrigerator, kegerator or place the ice chest in the coldest part of the house/garage. Let the turkey brine between 24-48 hours depending on the size of the poultry being used. A chicken will take 24 hours while a 24 pound turkey will take a full 2 days to brine fully.
  5. Check the ice bags and temperature of the brine periodically.  It’s also a good to move/rotate the poultry every 12 hours to ensure an even brine.

Oven Cooking Instructions

  1. Pre-heat the oven to 350°F.
  2. After following either a cooked or raw brine, remove the turkey from the brine and dry well with paper towels.
  3. Using new paper towels, dry the bird again, (repeating several times if needed) removing as much moisture as possible. This will help the browning of the skin, as moisture will steam instead of roast the turkey.
  4. To aide in the flavor and secure the non-dry texture of the finished product, try placing smoked bacon and sage under the skin of the turkey. Start at the neck opening and using a finger, slide it between the meat and the skin. Being careful not to tear the skin, swing the finger across the meat to loosen the skin, gradually slide two fingers and three fingers, as the membrane is expanded. Do this on either side of the breasts. Then finishing at the cavity opening, repeat the same process and move to around the thigh and leg areas. Once the ‘pocket’ is created, place and arrange the bacon slices, 5 to each side, in a single layer. This will show through the skin when the turkey is finished. Take time to make sure they are even, covering the breasts and wrapping the thighs. Next, add in the sage leaves, again thinking about a design pattern.
  5. Season the cavity with salt and pepper, then stuff with the cut tangerines.
  6. Truss the bird with twine; to help hold its shape and to aid in cooking the turkey evenly.
  7. Rub the skin with the butter, creating an even layer, and season well with salt and pepper.
  8. Place the prepped bird onto a rack and into a roasting pan.
  9. Let the turkey sit on the counter, or other out of the way space for 2 hours before placing into the oven.  This will help the turkey cook more evenly and reduce the cooking time.
  10. Plan ahead, calculate the cooking time for the bird along with resting time before carving.
  11. I highly recommend using a temperature probe that connects to a timer/display, to make sure the turkey is cooked to a certain temperature (160°F) instead of listing a length of time. If you don’t have a probe, a 16-20 pound turkey should take between 3.5 and 4 hours to fully cook at this temperature. Check both the breast and the thigh temperature to make sure the turkey is evenly cooked.
  12. Once removed from the oven there will be carryover temperature, adding another 4-5 degrees in temperature, bringing the turkey to a perfect 165°F.
  13. Cover the turkey with foil. Let the turkey rest for 30 minutes before carving. This will help the keep a moist turkey by letting the muscle fibers relax and re-distribute its juices.

Smoking Instructions

  1. Instead of using an oven, use a smoker and set the temperature at 250°F until the internal temperature is 165°F.
  2. For wood chips, I would recommend apple, pecan or cherry wood chips soaked for 30 minutes in the same beer you used in the brine.
  3. Add these beer soaked chips every 30 minutes to the fire, while the turkey cooks. Also check the coals, making sure the smoking temperature stays a pretty consistent temperature.
Gymnast back flips 19 feet, 8.2 inches between bars for Guinness record

Gymnast back flips 19 feet, 8.2 inches between bars for Guinness record

A British gymnast broke a Guinness World Record when he did a back flip between two horizontal bars with a distance of 19 feet, 8.2 inches.

Ashley Watson, 29, a professional gymnast and YouTube star, previously held the same record with a distance of 19 feet, 3.1 inches, Guinness World Records said.

Watson took on the record again in celebration of Wednesday’s Guinness World Records Day at his hometown gym in Leeds, England.

He successfully completed a backflip between bars spaces 19 feet, 8.2 inches apart, setting a new record.

“Being able to break my own Guinness World Records title after years of training feels incredible, back in 2018 when I first broke the record I could never have imagined adding a whole 5.1 inches onto the distance three years later,” Watson told Guinness.

@guinnessworldrecords

Farthest backflip between two horizontal bars: 6 m (19 ft 68 in) by Ashley Watson 🇬🇧 #GWRday #recordsday

♬ CRUISING SAILOR – Fridolin Walcher
A 12-year-old Boy Scout used his skills to rescue a lost couple and their injured dog on a trail in Hawaii

A 12-year-old Boy Scout used his skills to rescue a lost couple and their injured dog on a trail in Hawaii

CNN)–A 12-year-old Boy Scout in Hawaii takes the organization’s motto “be prepared” very seriously and used his knowledge to help rescue a couple and their injured dog on a trail. David King was on the way back from a 15-mile hike near his home in Kailua with his mom, Christine, trying to earn his Hiking merit badge when they came across a couple, lost on the trail and trying to aid their dog Smokey, in August. “We encountered them with about two to three miles left in the hike,” David told CNN. “It wasn’t obvious (that something was wrong), but then the dog was on the ground, and we asked if they needed anything and they said yes.”

The couple had run out of water and their phones were dead, plus Smokey’s paws had been cut up from the trail and he couldn’t walk, David said. The couple tried to carry him out but the blue nose pit bull weighed almost 100 pounds.

Christine said the couple was in danger of being stuck on the trail in the dark, so they shared their water and brainstormed a way to get everyone out.

That’s when David tapped into his Boy Scout skills to save the day and created a stretcher to carry the dog, a skill he learned from his brother while getting his First Aid merit badge. “So we got a big tree branch that had fallen recently and snapped it in half, then we put on shirts,” he said. “It took us a couple of tries because the dog didn’t really want to go on.”

David said it took a couple tries to get Smokey to stay on the stretcher. The group worked together as a team to get back to the parking lot safely. “To help someone using my Boy Scout skills makes me feel accomplished because it shows I’ve learned something and it wasn’t all in one ear and out the other,” David said. The pair followed up with the couple and everyone, including Smokey, fully recovered. However, Christine said in a worst-case scenario it is very likely if they would not have passed the couple, they probably would have had to call for a rescue, something very common on the trails in Hawaii. “Our hikes are a little tricky, you could be on an “easy” hike and all of a sudden you’re on a ridge,” she said.

David said to make sure to be prepared before you go on a hike. He believes everyone should at least have what the Boy Scouts call the basic 10 essentials: a pocket knife, a first aid kit, extra clothing, rain gear, a flashlight, extra food, extra water, fire starting essentials, sunscreen, and a map of the area (preferably with a compass). “Always listen to instructions and what you are learning in class,” David added.

The cosmos beckons for Snoopy onscreen and in real life

The cosmos beckons for Snoopy onscreen and in real life

NEW YORK (AP) — A new rocket designed to launch humans to the moon, Mars and beyond will launch next year from Kennedy Space Center in Florida. On board, will be a familiar fuzzy figure — Snoopy.

A 5-ounce plush toy version of the daydreaming beagle — wearing a space suit designed according to NASA’s strict specifications — has an important job for the Artemis I unmanned mission.

NASA uses stuffed animals on flights because when the little guys start to float, it indicates that the spacecraft has entered space’s zero gravity. Since the toys are soft and light, they won’t break anything or accidentally strike a button.

The Artemis I mission is scheduled to circle the moon and then return to Earth in February as a dry run without astronauts, making sure all systems are working for future crewed missions. Also aboard will be two Lego figurines, part of an educational series.

The upcoming mission announcement coincides with the release Friday of the second season of “Snoopy in Space,” the Emmy-nominated animated series on Apple TV+. Season one saw Snoopy become an astronaut and land on the moon. Season two sees him go further in what showrunner Mark Evestaff calls an “epic road trip.”

Stephanie Betts, chief content officer at media company WildBrain, said season one was the perfect foundation. “Snoopy became an astronaut and was able to go to space. Well, now what do you do with that? Well, let’s go explore. Let’s have that search for life.”

Back closer to home, the plush Snoopy’s gravity-monitoring task — it’s officially called the zero gravity indicator — will be far from the first stuffed toy used by astronauts. Soviet cosmonaut Yuri Gagarin, the first human in space, had a small doll when he launched on Vostok 1.

The plush 10-inch-by-7 inch Snoopy that is being readied for the Artemis I mission was not the kind you’d find on a Target shelf. It’s a one-of-a-kind work and painstakingly designed using only NASA-approved materials. Stress-testing it is due in December.

“The spacesuit had to meet all the requirements and be of the same quality that the astronauts would be wearing, both in the materials and what got approved. So it was a months-long process of going back and forth and back and forth as they considered all the materials used on the spacesuit,” said Craig Schulz.

In many ways, the reuniting of Snoopy and NASA in 2021 mirrors the way the two initially worked together to generate interest in space exploration.

“Space travel is almost become so normalized now,” said Schulz. “People’s attention span is a little weak, for the most part. So when you inject some of that entertaining Snoopy, you’re going to capture the audience.”

Ranger IPA and Basil Mashed Potatoes

Ranger IPA and Basil Mashed Potatoes

New Belgium Brewing’s Ranger IPA lends a light citrus flavor to these mashed potatoes while the basil adds nice color and aroma. These make the perfect side dish to accompany your Thanksgiving dinner.

INGREDIENTS

  • 4 lbs Yukon Gold potatoes, roughly peeled and sliced 1/4”
  • 3 Tbsp salt
  • 3 cloves garlic, minced
  • 4 Tbsp butter
  • 3/4 cup milk
  • 1/2 cup New Belgium Brewing’s Ranger IPA
  • 9 leaves basil, chopped
  • Fresh cracked black pepper to taste

DIRECTIONS

  1. To make these IPA mashed potatoes, put potatoes in a cold pot of water and add salt. Bring to a boil and then simmer for 15-20 minutes until fork tender. Drain and return to the pot.
  2. Sauté garlic in olive oil just until it begins to brown.
  3. Add butter, milk and IPA. Cook until warm, then add to potatoes and mash them.
  4. Fold in basil, adjust seasonings and serve.
Steer spared slaughter after water slide adventure in Brazil

Steer spared slaughter after water slide adventure in Brazil

Nov. 10 (UPI) — A cattle farmer in Brazil said a steer that escaped slaughter and ended up on the water slide at a neighboring club will now be kept as a pet.

Carlos Miguel Serante said the 2-year-old steer escaped from his cattle farm in Nova Granada and made its way to the neighboring Indaia Club de Campo, where the animal ended up climbing to the top of a water slide at the pool.

The steer slid halfway down the slide before coming to a stop.

Video from the scene shows a man roping the steer and leading it the rest of the way down the slide and into the water.

Serante said the bovine’s adventure has made it into a local celebrity. He said the steer had been scheduled to be slaughtered, but will now be kept as a pet.

“I looked to see if he had any injuries, but he’s fine. He’ll stay here because of the people. The people want to know where he is. He’s been the attraction. Everyone wants to know. We want to take him to the club.”

The steer has now been dubbed “Toboga,” a Portuguese word for “slide.”

Heinz debuts ‘Marz’ Edition ketchup made with tomatoes grown in Mars conditions

Heinz debuts ‘Marz’ Edition ketchup made with tomatoes grown in Mars conditions

Good news, future Mars’ explorers! When humans set up camp on the Red Planet, they will be able to flavor their foods with a Mars-grown version of Earth’s best-selling red condiment.

Heinz on Monday (Nov. 8) revealed its first bottle of “Marz Edition” ketchup, a sauce made from the same premium-quality tomatoes as used in its popular Earth-based edition, but grown in the same harsh conditions as found on Mars. More than just a new label, the Mars-ready condiment is the product of two years of research conducted by a team of astrobiologists at the Florida Institute of Technology’s Aldrin Space Institute.

“We’re so excited that our team of experts have been able to grow tomatoes in conditions found on another planet and share our creation with the world,” Cristina Kenz, chief growth officer for Kraft Heinz International Zone, said in a statement. “From analyzing the soil from Martian conditions two years ago to harvesting now, it’s been a journey that’s proved wherever we end up, Heinz Tomato Ketchup will still be enjoyed for generations to come.”

Although not available for purchase, a batch of the Marz Edition ketchup was unveiled at Heinz’ headquarters in Pittsburgh, where the experimental sauce passed the company’s quality tests to be approved to become certified bottles of Heinz Tomato Ketchup.

The 14-member team at the Aldrin Space Institute, led by Dr. Andrew Palmer, has submitted the first of three papers for scientific publication that charts the Heinz mission. The institute, which was founded in 2015, was created to advance a permanent human presence on Mars and maintain the scientific and technical legacy of Apollo 11 astronaut Buzz Aldrin, one of the first people to walk on the moon.

“Before now, most efforts around discovering ways to grow in Martian-simulated conditions are short term plant growth studies,” said Palmer at Florida Tech. “What this project has done is look at long-term food harvesting.”

“Achieving a crop that is of a quality to become Heinz Tomato Ketchup was the dream result and we achieved it. Working with the ‘Tomato Masters’ at Heinz has allowed us to see what the possibilities are for long term food production beyond Earth,” he said.

To demonstrate that the tomatoes could be harvested on Mars, the plants were grown in Martian simulant — Earth-based soil chemically matched to the Red Planet’s regolith — under the same temperature and water conditions as found on Mars. Heinz and Aldrin Space Institute experts analyzed soil conditions, selected seeds and implemented agricultural techniques to ensure the end result was the recognizable taste of Heinz ketchup.

The research, which was one of the largest projects of its kind related to Mars, also has applications closer to home. If, as shown, the tomatoes can be grown off-planet, they can also be grown in more remote and harsh places on Earth.

“With regards to our own survival on this planet, one of the big questions is how do we grow in soils that are less than ideal,” said Palmer.

In addition to studying Martian crops, the Kraft Heinz Company has invested in environmental social governance goals, including using 100% sustainably-sourced Heinz Ketchup tomatoes by 2025.

If and when astronauts produce Heinz ketchup on Mars, they will be continuing the brand’s legacy of adding flavor to food on and off Earth. Heinz Tomato Ketchup has been available for years for the crews aboard the International Space Station.

“In space we have a saying, ‘it’s not about the food, it’s about the sauce,'” said Mike Massimino, a former NASA astronaut, Heinz Tomato Ketchup Marz Edition ambassador and self-confessed Heinz ketchup superfan. “We could choose what food we wanted to eat up there, but lots of the dishes came dehydrated and a little bit bland, so a good dollop of sauce always made your meals delicious.”

Bacon Beer Cheese Stuffing

Bacon Beer Cheese Stuffing

INGREDIENTS

2 tbsp. butter, cut into 1/2″ pieces, plus more for baking dish

8 slices bacon

1 large onion, finely chopped

4 celery stalks, finely chopped

Kosher salt

Freshly ground black pepper

1/2 c. Sierra Nevada Celebration IPA

10 c. cubed French bread, dried overnight

1 c. shredded sharp white cheddar, divided

1 tbsp. fresh thyme leaves

2 c. low-sodium chicken broth1 tsp. 

Worcestershire sauce

2 large eggs, beaten

Freshly chopped parsley, for garnish

 DIRECTIONS

  1. Preheat oven to 425° and butter a 3-quart baking dish. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on a paper towel–lined plate, then chop. 
  2. Add onion and celery to bacon fat in skillet and season with salt and pepper. Cook until soft, about 5 minutes. Add Sierra Nevada Celebration IPA and simmer, scraping up any browned bits from bottom of pan, until almost evaporated, about 2 minutes. Add bread, 2/3 cup of cheddar cheese, thyme, and half of cooked bacon and toss to combine. 
  3. Add broth, Worcestershire, and eggs and toss to combine. 
  4. Scatter stuffing with remaining 1/3 cup cheddar cheese and cooked bacon and cover with foil. Bake until a knife inserted into center comes out warm, about 45 minutes. 
  5. Let rest 10 minutes, then garnish with parsley before serving.
Japanese hoverbike: 40 minutes fly time on single charge, costs $680K

Japanese hoverbike: 40 minutes fly time on single charge, costs $680K

You knew this day was coming, and it probably costs a little less than you thought — or maybe a little more — but you can now order a hoverbike for $680,000 from a company called ALI Technologies.

A.L.I. Technologies has opened up pre-orders for its new “XTurismo Limited Edition” hoverbike, with a conventional engine, with 4 x battery-powered motors that provide up to 40 minutes of flight time at up to 62 mph. It has a motorcycle-style design that is placed on propellers, with a red-and-black style that looks slick.

ALI has considerable backers in Mitsubishi Electric and Kyocera, where it debuted its hoverbike hovering a few feet off the ground at a race track near Mount Fuji recently. ALI CEO Daisuke Katano told Reuters: “Until now the choice has been to move on the ground or at scale in the sky. We hope to offer a new method of movement”. Katano added that the hoverbike use would be limited at first, not flying on the roads of Japan, but more so by rescue teams to access difficult-to-reach locations.

We should see the XTurismo Limited Edition taking, well I guess, hovering into markets in 2022.