Salads are good

I’ve been eating Wendy’s salads lately. I prefer their Mandarin Chicken Salad because it has a variety of lettuces in it, and the almonds and manadins are a nice change from regular salad ingredients. It cost $3.99 here in Michigan.

Their Chicken BLT has cucumbers which I HATE, and it has those little tomatoes that feel like you’re chewing eyeballs (oh, I KNOW) if you close your eyes when you pop them into your mouth. It also has too much bacon bits and the bowl is too small to stir it up without making a mess.

I haven’t tried their Taco Supremo Salad yet, nor their Spring Mix Salad. I don’t usually eat so healthy, but the abundance of cheap food down here is making me nauseous. There’s a restaurant nearby that serves portions so huge you cannot finish the meal. A sandwich comes with bread two inches thick and stuffed with six inches for whatever crap you ordered. It’s ridiculous and a sad waste.

Cherry beer. No shit.

I bought Samuel Adams Cherry Wheat beer today, and it actually has a cherry flavor; it’s brewed with cherries. It’s good! It’s not sweet: slighty spicey with a little dry finish; you can feel your tongue drying out. I don’t think I’d drink it regularly, but it’s a nice change. It cost me $7.00 U.S. for six bottles at Kroger’s.

Why scotch isn’t beer

I was recently asked:

A few nights ago a friend and I dropped by a pub for a pint. While I was ordering my beer, I heard a guy talking about how scotch and beer have the same ingredients, that they’re only brewed differently, and that if you let beer age for 15 years you’d end up with scotch.
Is this true? How can scotch and beer be the same thing? I have my doubts.

Short answer: scotch is distilled, beer is not.

Scotch and beer have the same ingredients (except beer often uses hops) and processes up to a point. Both start with barley and sometimes other grains, which is turned into a malt by soaking it in water until it sprouts. It’s then dried to stop the sprouting. Most scotch distilleries use peat to dry their malt, giving it a smokey flavor. Beer breweries often just use a hot oven. Once groundup, it’s then soaked with water and yeast to produce a wort. From there, the processes change for scotch and beer: scotch is distilled, beer isn’t.

I wouldn’t want to drink beer that’s been aged for 15 years; I doubt it’d be drinkable.

I think I may create a scotch site to add to the other 1,810,000 out there.