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Messages - brewingbunny

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All Things Food / Re: What's cookin' for the Holidays folks?
« on: January 09, 2010, 01:12:38 PM »
Well they're over now but we had quite the food and drink over the holidays.  This was the first, and probably last, Christmas my husband and I have spent just the two of us so we decided to go all out and really enjoy ourselves.  First course was oysters Rockefeller paired with Samuel Smith's Stout and Imperial Stout.  Then we made lobster tails, shrimp and crab stuffing, Brussels sprouts with bacon and walnuts, and baked yams paired with Stone IPA and Ruination IPA.  For dessert I did the flourless chocolate cake with molten ganache from the Best of American Beer and Food made with Ayinger Ur-Weisse and paired with the same.

All Things Food / Re: Good price, quality stainless pans?
« on: January 09, 2010, 12:58:10 PM »
If you want a good deal look for a restaurant supply store in your area.  Usually they have the pans listed by type (18/10, etc) so you're only paying for the quality of the pan and not a brand name.  They're generally not boxed either so you can pick up the pan, look it over, feel for weight, check that the bottom is heavy enough, handle comfort, etc before buying.  My husband and I are currently phasing out most of our non-stick pans too.

Ingredients / Re: Mineral additions for stout
« on: January 09, 2010, 12:30:52 PM »
Let me know how it turns out as I'd be interested in making a peanut butter beer myself.  I've always liked the peanut butter Blue Moon at the GABF, but I'm also the kind of person who eats peanut butter straight from the jar because everything else just gets in the way.

Ingredients / birch syrup
« on: January 09, 2010, 12:25:57 PM »
I'm fermenting a lightly smoked porter with juniper berries and white pepper right now and I'd like to add birch syrup since the whole idea is to create a great apres ski beer.  The only info I can find on using birch syrup in beer (vs making a birch beer) is that the DFH/SN collaboration added it at bottling, which I assume helps prevent all the birch flavor from fermenting out.  My mom's going to send me some mid-run birch syrup from Alaska, but I have no idea how much to use for a 5 gallon batch.  Has any one else ever used birch syrup?  Maybe something similar added at bottling?  Any help will be very appreciated!

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