DRINK WITH THE WENCH PRESENTS:

The Beer Blogger Interview Series

Curious what goes on in the minds of your favorite beer bloggers? Well, The Beer Wench is and she has embarked upon a mission to interview as many beer bloggers that she can — from all over the world. Are you a beer blogger? Do you want to share your story? Send me an email!

photo credit: John Knox

INTRODUCING: JENNIE CHEN

AUTHOR OF: MISOHUNGRY MAKES IT WITH MOONSHINE

Beer Blogger Interview

Full name: Jennie Y. Chen, not to be confused with the other 5,000 Jennie Chens out there.
Internet nickname (if applicable):PookieSoup or MisoHungry
Twitter handle: @MisoHungry, @AustinDogFrndly, @ATXDriveClean
Name of blog: MisoHungry Makes it with Moonshine
Current location: Austin, TX

photo credit: John Knox

Background “Snapshot”

1. Where did you grow up?

Port Lavaca, TX (Port of the Cow)

2. What sports if any did you play growing up, through college and beyond?

Formally, cross country through high school. Informally, skating. Does Crossfit count as a sport? It’s more like self-inflicted pain.

3. How old were you when you had your first beer?

20, I was at an Human Behavior and Evolutionary Society Conference in 2002. I had just finished my first talk to the research community.

4. If you can recall, what is the story of your first beer? Where did you have it? What style and brand was it?

More to question three: I’m sure it was some nasty generic beer, though I’m not sure which. I was hanging out with some British colleagues who were drinking like fish, and the beer was so bad I couldn’t stomach it.

5. Where, if applicable, did you go to college? What did you study? What additional activities, organizations, sports did you partake in during college?

I went to the University of Texas at Austin majoring in psychology. I’m currently in the social psychology doctorate program (though my research field is behavioral neuroendocrinology) at Texas A&M University in College Station. I finished my Master’s in 2005, still working on my doctorate.

photo credit: John Knox

Craft Beer Epiphany

Every craft beer enthusiast has at least one pinnacle craft beer experience that completely changes ones perspective on beer. I refer to this mind-blowing moment as a “craft beer epiphany.”

1. What was your first craft beer epiphany? Recall as many details about it as you can:

My gateway beer was Yuengling. I was at another Human Behavior and Evolution Society conference in Philly in June of 2006. A colleague insisted that I have a Yuengling even though I refused. Only beer I had before was that nasty stuff in 2002.

2. Have you have additional craft beer epiphanies since the first? Detail as many of them as you wish:

Yes, 512 Pecan Porter and Sam Adam’s Utopia. DogFish Head Midas Touch and Brooklyn Cuvee de Cardoz really made me think about flavor combinations.

photo credit: John Knox

Beer Blog Background

1. How long have you been writing your beer blog?

I started a cooking with booze website 3 years ago. It morphed into a blog about 10 months ago.

2. What inspired you to start writing your blog?

People would ask me about my recipes, so much so that it was just easier to email them a link to the recipe. Things kind of morphed from there.

3. Why did you chose the name of your blog?

Misohungry is a phrase that my sister and I have been using for almost five years. It kind of stuck. My other nickname for the longest time is “PookieSoup” after my late pet turtle. Her name was Pookie.

4. What are you personal goals for your blog?

What do you hope to achieve with it? My personal goals for the blog is to have fun, let myself experiment with flavors, meet really awesome people, and to inspire others to create and enjoy food as much as I do.

5. What is one of the coolest things that happened to you as a result of being a beer blogger?

Um….. what hasn’t been cool? Great American Beer Fest! Beer pairing dinners. The people. I can’t think of one single coolest thing.

6. What are you top 3 favorite beer blogs/beer websites?

Drink with the Wench of course!

photo credit: John Knox

Beer Talk

1. What are your top 3 favorite beer styles?

Hefe, Porters, and Belgium Golden Ales

2. What are your top 3 favorite breweries?

Live Oak (Austin), 512 (Austin), Yuengling (Tampa).

3. If you could work with or for any one brewery, which one would it be and why?

I actually wouldn’t want to work for a brewery. I don’t mix work and play. I’d love to work with a brewery, but not for a brewery.

4. Are you a homebrewer? If yes, what is the most unique and interesting beer recipes you’ve brewed as a homebrewer?

Nope.

5. Do you have any beer certifications (BJCP, Cicerone, Siebel, American Brewers Guild)?? If so, what are they?

Nope.

6. What is your favorite beer and food pairing?

Just one? Oh man…… this is difficult. Chimay Grand Reserve and Grilled Quail. 512 Bruin with a juicy medium cheeseburger and caramelized onions. 512 One with spicy sweet potato fries. DogFish Head Midas Touch with whatever Restaurant Jezebel is going to serve. Restaurant Jezebel’s creativity with spices is perfectly executed and fantastic with unique and beers with depth of flavor.

photo credit: John Knox

The Personal Side

1. What is your current day job?

I’m a grad student in behavioral neuroendocrinology, the director of support services at a consulting firm, adjunct professor at a local college, and I do some content writing.

2. If you could change your career at this very moment, without any restrictions on what you could do, what would you want to do and why?

Hm… that’s tough. I really like what I do now. However, multiplying my income by 10000 would make me even more happy. I’d like the money to use towards my research.

3. Are you married? Children?

Nope. My children have 4 legs each, and they are really hairy. Woof Woof.

4. Outside of beer and writing, what are some of your other hobbies?

Skating, dog training, dog judging, dog handling, baking, cooking, eating, crossfitting, and hypermiling.

photo credit: John Knox

Off The Beaten Path

1. If you were a style of beer, what style would be an why?

Lambic Framboise. I like berries. Mmmm…. Raspberries…

2. You were caught smuggling beer illegally, which has now been made punishable by death. Right before you are sent to the executioner, you are offered one last beer. What beer would you chose and why?

Sam Adam’s Utopias, because I want to be very wasted when I’m put to death.

3. If I contracted you to brew a beer (or design a beer recipe) called “The Beer Wench” — what style would you chose and what, if any, extra ingredients would you add?

Curry, cuz you’re spicy!

4. If you could be a superhero, what would you want your superpowers to be?

Teleport. I need to be in 10000 places in a short amount of time. Plus, it’ll save on airfare.

5. What is one of the craziest things you have ever done and lived to tell the story?

I’m pleading the 5th on this question.

6. What are your thoughts on bacon?

Get it in my belly!

photo credit: John Knox

SPECIAL THANKS TO JENNIE CHEN FOR AN AMAZING INTERVIEW!

(AND FYI — HER RECIPES ARE TRULY AMAZING! CHECK OUT HER SITE!)

CHEERS!

Mussels are hands down one of my favorite things to eat.

Humans have used mussels as food for thousands of years.

Mussels are particularly popular in Belgium, the Netherlands and France – where they are consumed with french fries (“mosselen met friet” or “moules frites”) or bread.

Depending on the source, mussel season is either considered to be any month ending in “-ber” (September – December) or any month that contains an “r” (September – April). Either way you see it, the month of December is prime mussel season.

Most people are not aware of the overwhelming nutritional content of mussels. A study at Harvard University found that mussels contain virtually the same amount of protein as T-bone steak — yet are significantly lower in calories and fat.

Mussels are also rich in iron, manganese, phosphorous, selenium, zinc, vitamins C and B12 and more essential Omega-3 fatty acids than any other shellfish.

Mussels can be smoked, boiled, steamed or fried in batter. NOTE: Regardless of the method of preparation, mussels MUST BE COOKED WHILE STILL ALIVE. Sounds kind of creepy, I know. But you will survive.

How does one know if the mussels are still alive?

Live mussels will be tightly closed. If slightly open, tap on the shell. If they close, they are still alive. If not, discard them.

How does one go about purchasing mussels?

Mussels should be purchases at a seafood counter in a grocery store or at a fresh fish market. If mussels are the main course, one should plan on purchasing at least one pound of mussels per person being served. Most seafood professionals will wrap the mussels in some sort of paper.

Mussels have the tendency to suffocate in plastic bags. So if served in this fashion, poke several small holes into the bag.

How does one go about storing mussels?

Mussels are best when prepared the day of purchase, but can last 5-8 days if stored properly. The best storage technique is to cover mussels with a damn cloth, wrap them with a newspaper and refrigerate them until use.

How does one go about cleaning and prepping mussels for cooking?

Thorough cleaning of mussels is EXTREMELY important. Prior to cooking, soak mussels in cool, clean fresh water for 20-30 minutes. Using your hands or a brush, rub any debris off the outer shell underneath running water.

Some mussels might come with a “beard”,  which can easily be removed. Just grab the fibers at the edge of the shell and tug them off. This should be done just before cooking and not much earlier.

How does one go about cooking mussels?

My personal favorite is the Belgian method of preparing mussels. In Belgium, mussels are typically steamed with fresh herbs and flavorful vegetables in a stock of butter and white wine or Belgian beer.

My particular recipe for this article uses Belgian beer instead of white wine. My particular favorite styles to use are the Belgian Wit, the Saison or the Gueuze.

THE BEER WENCH PRESENTS:

BELGIAN BEER STEAMED MUSSELS

INGREDIENTS

(NOTE: This recipe is for ONE serving only. Multiply each of the ingredients by number of desired servings!)

• 1 tablespoon olive oil
• 1 shallot: sliced
• 1/4 cup celery: thinly sliced or diced
• 1/4 yellow onion, thinly sliced
• 1 pound mussels: cleaned, debearded
• 1/2 bottle (roughly 6 ounces) Belgian beer:
• ¼ teaspoon fresh thyme leaves or 1/8 teaspoon dried
• 1 bay leaf
• 1 tablespoon butter
• Sea salt
• Freshly ground pepper

INSTRUCTIONS

1. Heat oil over medium-high heat in a large skillet; add shallots, onion and celery. Cook until softened (about 5 minutes).

2. Add mussels, beer, thyme, bay leaf, and butter. Add salt and pepper to personal preference. Cover.

3. Cook until mussels are open. This will take roughly 4-6 minutes. Keep pan moving frequently.

4. Discard mussels that do not open.

5. Serve in bowls with the beer broth and toasted bread. Pairs very well with Belgian beers — preferably the same style of beer used in the recipe!

If compelled, french fries also make a perfect accompaniment to this dish.

ENJOY! CHEERS!