Three Amana men decided to revive the art that had not been practiced in the Amana Colonies for years - the art of brewing beer. Carroll F. Zuber and brothers James and Dennis Roemig dreamed of building a small brewery to produce small batches of hand brewed beer reminiscent of Europe's finest.
To brew the best they needed the best, so they called on one of America's premier brewers, Joseph Pickett Sr., who helped in the brewery design, in the development of the beers, Millstream Lager and the robust, Schild Brau. Later, Millstream brewers, developed the zesty Millstream Wheat Beer.
In 1985 Millstream Brewing Co. opened its doors - the first brewery to operate in Amana since 1884. So the Millstream Brewery was born and so it has come to be recognized as the home of quality brews of rewarding taste.
The Story Continues in 2000 with the sale of the brewery to Chris Priebe, Tom and Teresa Albert. Chris is naturally handy and keeps the brewery in tip-top shape. Chris also is a trained brewer from the Siebel Institute of Brewing Technology and has brought many years of brewing experience to Millstream. Teresa is an excellent people person and handles all the sales and marketing. Tom is our warehouse and production manager. He is the "glue" that binds the place together. It takes a good team to run a good brewery!
These owners are committed to continually making quality brews, one batch at a time. With a current count of 33 national awards and 1 international award, Millstream speaks of some of the finest beer made in the Midwest today. The brewers have introduced many different styles of beer to Millstream Brewery and with the passing of the higher alcohol law change in spring of 2010, many more styles will be coming out! The Brewery hopes to be able to reach out to local consumers in new and exciting ways.
Millstream Beers - Year Round Beers, Seasonal Beers and the Brewmasters Extreme Series
835 48th Ave Amana IA 52203
Normally, nachos are associated with a little kick, some jalapeno, some spiced up Queso cheese or pepper jack....
This version of 'Nachos' features pulled pork.
- BBQ flavored pork rinds
- Shredded white cheddar cheese
- Your favorite BBQ sauce
- Optional variation: Steak sauce, such as A-1
This isn't rocket science, it's man food. Get out a big plate, cover it with pork rinds, cover pork rinds with shredded cheese. Nuke it for about a minute. Shake on some BBQ sauce and/or steak sauce. Go sit your butt in front of the TV and enjoy.
For more Carb-Check Diet ideas and recipes, go to: www.carbcheckdiet.com
Find it in the Online Newstand!
By Mike Thayer
Tzatziki isn't just for gyros.... The sauce is actually a fantastic change of pace addition to any grilled meat or fish. It's also excellent used as a veggie dip, salad dressing, put it on a pork rind, a lettuce wrap sandwich and more. You can pretty much substitute Tzatziki sauce for anything you might use mayonnaise on. Only about two carbs per two Tablespoon serving!
- 3/4 cup plain yogurt
- 1/2 an English cucumber, diced
- 2 cloves garlic, minced
- One Tablespoon dried dill
- One Tablespoon lemon juice (citric acid is a nice alternative)
Combine all ingredients in a bowl, mix until thoroughly incorporated, cover and chill for about 30 minutes or until ready to use.
This is an excellent change of pace kind of burger in slider form, especially great if you're in the mood for something Mediterranean! The burger mix in this recipe is a 50/50 mix of ground lamb and ground beef, which if you didn't know, is the same ratio of "Americanized" gyro meat you typically find at many Greek restaurants across the country believe it or not. They've learned that most Americans prefer the mix, over straight lamb.
Dough-maker Aspen Hills notified customers about the recall on Sunday, but it wasn't immediately clear whether any of this cookie dough had reached consumers because the Garner, Iowa, based company doesn't sell directly to consumers. Aspen Hills did not say the companies or states where the dough was sold.
Aspen Hills' cookie dough was implicated in last month's Blue Bell recall because the Texas-based ice cream-maker said its tests confirmed the presence of listeria in the product.
Popcorn Shoppe, in North Liberty, IA, is the area's premier popcorn store serving all of Coralville, Iowa City and the surrounding areas since 2010. We have over 70 flavors of popcorn, including carmel corn, kettle corn, and custom mixes of popcorn. We also sell old fashioned candy, handmade fudge, salt water taffy, custom gift packages and more! Come visit Popcorn Shoppe in North Liberty for all your gourmet popcorn needs!
We carry a large variety of candies that are sure to satisfy any craving! Our stock changes regularly so be sure to stop in often! We even stock hard-to-find, nostalgic candies, sure to bring back memories of your childhood!
We also carry a large variety of homemade scrumptious fudge. We make several flavors sure to cure your sweet tooth!
Looking for that perfect gift? Gift baskets and popcorn tins are a wonderful way to show someone you care! We have a large collection of baskets and tins available. Let us create something special for you! Contact us for more details.
Located in Penn Landing
725 Pacha Parkway, Suite 4
By Mike Thayer
Sure, breads, pastas and rice are tasty, but you don't really need any of it to maintain health. I contend those things are the main contributors to weight gain in the American diet. Breads, pastas and rice aren't even the most efficient fuel, not the best carbs for intake. Not even the so-called "whole grain" varieties.
You can get all the dietary fiber and carbohydrates you need from fruits, vegetables, nuts and seeds.
Think about it, there's not a Panera Bread or Noodles & Company out in animal kingdom, all the wildlife out there does just fine without such things, in fact, they're all the better without it. Animals have all the energy, nutrition and fiber they need from fruits, vegetables, nuts and seeds. No breads, pasta or rice required!
Don't get me wrong, I'm not saying a person should go without the occassional helping of spaghetti, or not enjoy some garlic bread. And how can you truly enjoy some stir fry without some rice or noodles to go with it? All I'm pointing to is, your body does not NEED those things as staples in your diet.
Unfortunately, treating breads, pasta and rice as staples is what we've been trained, er, brainwashed to do. You've been *educated* to think that you *need* to eat wheat bread or brown rice. You've been fed the line that in lieu of whole grains, that bread or pasta "enriched with Vitamins" is a *healthy* alternative. Not true, you don't *need* those things. You're being marketed. The American diet is heavy on the consumption of breads, pasta and rice, it's cheap and readily available. A muffin, bagel or toast with breakfast, a rueben on rye sandwich for lunch, a soft pretzel at the mall for a snack, a chicken and rice dish for dinner...... Too many junk carbs! That's right, junk carbs. That's really what all kinds of breads, pastas and to a lesser extent, rice, are. Your body doesn't *need* them, not even a little bit, especially to the extent the stuff gets pushed on us either by the government's recommended daily intake or by marketing. Tasty? Absolutely. But staples? Not at all.
We've got the government telling us we *need* to eat breads, cereals and whole grains as a regular part of our diet but that's simply not true. Then there's all the food companies producing all kinds of tempting offerings in the refrigerated/frozen section of the grocery story, the breakfast burritos, pizza rolls, sandwich wraps, Pillsbury Cresent rolls, Hot Pockets. etc.......
Compounding matters, you've got items like Lean Cuisine Glazed Chicken with rice, which really isn't diet food. It doesn't matter if lean cuisine is 310 calories per serving if you've been eating some form of bread, pasta or rice throughout the day. With all those junk carbs in your system, your body is going to treat the lean cuisine as excess, storing it as fat. And what about the "whole grain" aspect of breads and noodles? Marketing, pure and simple. Sure, wheat bread is a little better for you than white bread. But the thing is, you don't *need* bread at all. In fact, the average Joe needs far less of it in his diet.
So review your food intake, consider how many junk carbs you might be taking in that involve bread, pasta and rice. Consider revising your intake, replacing a morning bagel with some vegetables or fruit. Instead of a traditional sandwich for lunch, wrap your ham & cheese or whatever with a leaf of romaine lettuce. Since you didn't load up on bread, rice or noodle carbs during the day, then it's OK to have c
The company decided to issue a recall after it had received complaints from customers who had discovered foreign matter in their food. According to the recall notice, the chicken nuggets may have been contaminated with hard pieces of white plastic during the production process.
The two products affected are a 5 pound bag of “Tyson Fully Cooked Panko Chicken Nuggets” and a 20 pound package of Spare Time brand “Fully Cooked, Panko Chicken Nugget Shaped Chicken Breast Pattie Fritters With Rib Meat.” Both products are labeled with a use by date of July 18, 2017 and the establishment number “EST 13556.”
By Mike Thayer
One of the best compliments to any meat/fish dish is a great pan sauce. Sauces add another texture and some moisture to your dish (and just in case you overcooked that pork chop or chicken breast, you'll need that sauce!), more importantly, it's another layer of FLAVOR!
Knowing how to make a quick pan sauce can turn that plain pork chop into a mouth-watering entree or a boring chicken breast into a, "DAMN this is good!"
One of my go-to preparations when I pan fry a meat or fish is rubbing that protein down with equal parts Parmesan cheese, garlic powder and seasoned salt. I use that as a substitute for breading. After you've cooked that Parmesan/garlic powder/seasoned salt rubbed protein in some olive oil to perfection, remove from the pan, but don't turn off the heat.
It's time to make a sauce. You'll probably notice a bunch of "brown bits" in that pan..... That's FLAVOR! It's all that seasoning rub and olive oil goodness that didn't stick to the chop, chicken, steak or piece of fish. In culinary terms those brown bits are called 'Fond' and that fond is the base for a great sauce.
All you need to do after you remove the protein from the pan is add liquid. Just about anything will do, chicken stock, beef stock (I like to use low sodium varieties, because you've already added salt to the rub and you don't want to over-salt), wine (take the pan off the heat before adding any kind of alcohol), cream, heck even water will do the trick, about a 1/2 cup will do. After adding that liquid, stir things up with a wooden spoon or a whisk to break up the fond and incorporate it into the liquid, creating the sauce. This is a loose sauce, not a gravy, cook to desired thickness and pour over the meat. Parmesan, seasoned salt, garlic and yes, even when combined with plain ol' water, is DELICIOUS! It's another does of YUM!
Bonus, cleaning the pan just got a lot easier!