Messages

6196

Ingredients / Re: Packing Peanuts

« on: April 19, 2010, 11:27:54 pm »

Interestingly enough there was an insert in my packages from AHBS about the peanuts. Made from starch it says. Biodegradable. Stronger.

http://www.starchtech.com/biodegradable-packing-peanuts.html

6197

All Things Food / Re: Noodles & Pasta

« on: April 19, 2010, 11:10:16 pm »

A Noodler! the Pho pics made me drool. I'll have to go for some of my favorite soon!

Cap that guy really loves his noodles- I'm just a freak for them...

Oh what to do with this Peking Duck?



So it got used in my lunch. Only took a few minutes.



Ingredients:
1 pkg Sapporo Ichiban Chowmein
Slice off onion quartered
1 baby Bokchoy chopped
A few slices of leftover Peking Duck
Chives

Oil up pan with sesame oil and heat it up real good- toss in the veg and put some marks on them, hot but still crunchy. Slide veg off onto plate and then toss in Duck and sizzle for a few minutes. Remove duck and add 1 cup hot water and the noodles. Soften some while covered then add seasoning and incorporate. When the noodles have absorbed the majority of the liquid add the veg and meat. Toss to mix and plate.

6198

All Grain Brewing / Re: Re-Milling and Efficiency

« on: April 19, 2010, 12:37:08 pm »

It may be 0.038" IIRC duh.... I used feeler gauges bought for my motorcycle.

6199

All Grain Brewing / Re: Re-Milling and Efficiency

« on: April 19, 2010, 11:53:16 am »

Yes.

Some brewers run their grain through twice. For the BC try the factory gap first. I'm always adjusting mine because not all malt is the same plus humidity also plays a role. Lately I've been closer the the factory 0.036" and the efficiency is just fine. What one wants to aim for is consistency not necessarily the highest efficiency. But that's my own opinion. Other's may differ.

6200

Yeast and Fermentation / Re: Spices that hurt or kill yeast

« on: April 19, 2010, 11:45:53 am »

Ginger gave a great deal of trouble in baking. The yeast breads just wouldn't rise. However ginger doesn't seem to retard fermentation when it comes to making ginger-beer.

6201

Yeast and Fermentation / Re: Saf WB-06 Dried Wheat Yeast

« on: April 19, 2010, 11:42:35 am »

It's a great yeast. Also did decoction/no decoction and it seems the decoction was better.

Ferment mid 60's and it's ready in about two weeks. I didn't get too much clove/banana from it. Also this yeast drops pretty fast so you'll end up with a crystal-weisse if it's kegged.

6202

General Homebrew Discussion / Re: Can I add baking soda to the keg?

« on: April 19, 2010, 11:30:09 am »

I agree with the mash-water salts addition. Would adding salts destined for the boil have the same effect or make that much of a difference by adding to the finished product instead? Why not the fermenter?

Not trying to stir stuff up here but truly curious.

6203

General Homebrew Discussion / Re: Brewing TV!?

« on: April 19, 2010, 10:57:35 am »

Asshattery is a good descriptive word. I've better things to do. Pretty much only listen to Jamil's shows these days.

I'll check out BrewingTV. Bookmarked!

6204

General Homebrew Discussion / Re: Can I add baking soda to the keg?

« on: April 19, 2010, 10:50:38 am »

This is very interesting. So it's never too late to add brewing salts?

6205

All Things Food / Re: Noodles & Pasta

« on: April 18, 2010, 10:51:32 pm »

The included seasonings are premium quality. Usually add just a few drops of sesame oil or fish sauce. They really don't need much doctoring up except for veg or meat sometimes. Frozen snowpeas...

6206

Equipment and Software / Re: Home made beer engines

« on: April 18, 2010, 07:28:36 pm »

I like the one pint per stroke. Stainless type material?

6207

All Things Food / Noodles & Pasta

« on: April 18, 2010, 12:14:06 pm »

I'm a noodle freak. Pasta too. This is a common & quick dish around the euge household.

Some frozen shrimp and a BBQ chicken wing to round out the meal. Goes great with a lager like Czechvar.

MMMMM Spicy! And hearty!





The Nong Shim "udon-type" features thicker noodles than the regular ramen. Doesn't get as soggy either. I used to only find this type of brand at the Asian market but now they are everywhere.

6208

The Pub / Re: Healthy Beer

« on: April 18, 2010, 11:29:10 am »

Kombucha potentially has toxic qualities based on my web-research a few years back. Healthy beer? Use good ingredients and clean water.

6209

General Homebrew Discussion / Re: From Hobby to Career...Why not pursue a dream?

« on: April 17, 2010, 01:15:43 pm »

What Uncle Sam doesn't know won't hurt him...I say take home all the beer you want.

I doubt anybody would want to risk their licensing for a free keg of beer.

There'd be plenty to drink at work. I suspect growlers would go home though from time to time...

6210

Equipment and Software / Re: New Brew Day Timer

« on: April 16, 2010, 10:59:03 pm »

A timer would be a great linux project.

How about running this beta through wine?