Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - euge

Pages: [1] 2 3 ... 494
1
Pimp My System / Re: Peltier Cooled Conical
« on: June 24, 2014, 10:29:30 AM »
Am I correct in thinking that if wired up differently this same tech can generate electricity? or am I confusing it with a different tech?

It can be used to generate electricity AFAIK.

2
Going Pro / Re: Do you suppose I'd get sued...
« on: June 23, 2014, 03:25:57 PM »
Perhaps "J. Fuller's Extra Special Bitter" and "Jonathan Pride" would work. ;)

3
How about filling a fermenter and realizing you've left the tap open? Lake of beer across kitchen floor....

Not a good time to walk away.

4
Ingredients / Re: How to best use jalapenos
« on: June 23, 2014, 09:47:08 AM »
That's a great approach! I will certainly try this.

5
Ingredients / Re: How to best use jalapenos
« on: June 22, 2014, 11:19:17 AM »
Wait a second, the best use of jalapenos is to use them fresh or pickled on your favorite Mexican food.  ;)

For green jalapenos, I'll agree with you. Once they ripen, smoking is the best option :)

Hard to light tho... :o

6
Ingredients / Re: How to best use jalapenos
« on: June 22, 2014, 09:22:34 AM »
I've had good results with dried chile de arbol thrown into the kettle at the end of the boil. One per gallon. Nice subtle creeping heat that shows as the beer warms. Hardly overbearing it could be mistaken for fusels, but in a good non-headache kinda way. ;)

Pairs good with dried bitter orange peel and grains of paradise.

7
Ingredients / Re: How to best use jalapenos
« on: June 22, 2014, 08:05:44 AM »
You might try serranos which are hotter and fit in the bottle better. Also similar in taste.

Can you describe your boiling process a but more? Do you prep the peppers for it in someway?

Also, jalapenos often vary as to how spicy they are due to constant commercial availability. Some are as mild as a green pepper while others will randomly blow your lid off. Seems to me the home-grown varieties tend to be consistently hotter.

8
The Pub / Re: New Movie Game Thread
« on: June 21, 2014, 10:00:00 PM »
SO that could be "Kahn With the Wind" ;)

9
The Pub / Re: Movie Quote Game
« on: June 21, 2014, 09:57:57 PM »
Top Gun


Give that man a cigar and a blow torch to light it with!

The Shining?

Passion of the Christ... I think

"Nyuk nyuk nyuk"

Some Three Stooges movie most likely- any of them...

10
All Things Food / Re: recommend some Pots and Pans
« on: June 20, 2014, 09:55:28 AM »
I'm sure it is especially difficult with boiling water...

11
Commercial Beer Reviews / Re: My first gruet
« on: June 20, 2014, 08:03:58 AM »
Just had Professor Fritz Briem's 13th century Grut Bier last week. Thankfully it wasn't too sweet!

Very intriguing these types of beers. I can see drinking more of them if properly made.

12
I've dumped a few for being infected or contaminated. If it is just poor choice of ingredients or bad brewing then I get to suffer reminded of my mistake with every sip.

13
All Things Food / Re: recommend some Pots and Pans
« on: June 20, 2014, 07:28:34 AM »
I'll put forth the proposition that the bulk of us, myself included- only think we know how to use pots, pans and skillets properly and to the best effect.


A hot soak with baking soda tends to lift burnt hard to clean crusty material off steel pans. Give it a try.

14
All Things Food / Re: recommend some Pots and Pans
« on: June 18, 2014, 10:57:47 AM »
I'd rather do a steak or piece of salmon in cast-iron and get that crusty exterior. An omelet or crepe in a nonstick pan when you want to minimize the maillard reaction.

15
All Things Food / Re: recommend some Pots and Pans
« on: June 18, 2014, 08:27:28 AM »
I'd say cast iron is pretty nifty but not for all applications. The same goes for non-stick technology.

Pages: [1] 2 3 ... 494