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Messages - smurfe

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1
General Homebrew Discussion / Re: What are your house styles?
« on: April 05, 2010, 05:23:28 PM »
I have a Pale Ale recipe I brew consistently. I can't call it APA or a Bitter as I sometimes use English yeast, sometimes American yeast. Occasionally I use Marris Otter but normally 2 Row. I have Blonde Ale I brew a lot to.

2
General Homebrew Discussion / Re: Forgot to Sanitize my carboy!!
« on: April 05, 2010, 05:11:15 PM »
Did you at least clean it first? I know a lot of folks clean first with Oxy Clean and then sanitize. I have fermented before just using oxy clean when I found out I was out of Star San and didn't even have any bleach. If your carboy was at least clean, you ought to be OK, just don't make a habit of this!  ;D

3
General Homebrew Discussion / Re: AHA Governing Committee Results
« on: April 05, 2010, 02:17:00 PM »
Congrats to the winners and a big thank you to all of those that ran for office. I listened to the interviews on the Session and found the group very strong, dedicated, and enthusiastic. My hats off to all of you.

4
All Things Food / Re: Ethnic Cooking
« on: March 22, 2010, 01:02:22 PM »
Spring time is Tamale time too, here are some naca tamal, (Nicaraguan style tamales.















If anyone wants the instructons for any of this stuff, let me know and I will post Them.



Also wrapped in banana leaves. Robert Rodriguez's Puerco Pibil.












Do you know how to cook?
http://www.youtube.com/watch?v=gO8EiScBEjA

I have made Robert Rodriguez's Puerco Pibil as well, I just make sure I don't make it too good though!  :D

5
I add mine in the last minute or so of the boil as well. I too can chill very fast, normally in less than 5 minutes for a 5 gallon batch. It works OK. I built a hop back but haven't got a chance to use it yet though. Hopefully next weekend I get to try it out. Need to get some type of big clamp to seal the lid on good.

6
General Homebrew Discussion / Re: Attention Louisiana Homebrewers!
« on: March 19, 2010, 01:49:14 PM »
I am at work and can't call them but I have emailed all committee members listed in your post.

7
General Homebrew Discussion / Re: Attention Louisiana Homebrewers!
« on: March 19, 2010, 01:18:17 PM »
Are you saying that homebrewing is not legal in Louisiana? Or that it is by stipulation and there is an attempt to clarify and solidify the current ruling?

8
All Things Food / Re: Ethnic Cooking
« on: March 09, 2010, 07:43:53 PM »
Uhm, shrimp and grits.  Got a good recipe to share?


My shrimp and grits is based on Bobby Flay's recipe. I had eaten some at a local restaurant one day and then I'll be darned if that night on Throw Down with Bobby Flay that they didn't have a Shrimp and Grits throw down.

Bar Americain's Gulf Shrimp and Grits

Recipe courtesy Bobby Flay

Prep Time:
    20 min
Inactive Prep Time:
    --
Cook Time:
    22 min

Level:
    Easy

Serves:
    4 servings

Ingredients
Grits:

    * 4 to 5 cups shrimp stock
    * Salt
    * 1 cup yellow stone ground cornmeal
    * 1 cup grated white Cheddar
    * Freshly ground black pepper
    * 3 green onions, thinly sliced, for garnish

Sauteed Shrimp:

    * 1/2 pound thick double-smoked cut bacon, cut into lardons
    * 2 tablespoons pure olive oil
    * 20 large (21 to 24 count) shrimp, shelled and deveined
    * 3 cloves garlic, finely chopped
    * Salt and freshly ground black pepper

For the grits:
Directions

Bring 4 cups of the water and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes, 15 to 20 minutes. If the mixture becomes too thick, add remaining water and continue cooking until absorbed. Add the cheese and whisk until smooth; season with salt and pepper.

For the shrimp:

Place bacon in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered. Remove bacon with a slotted spoon to a plate lined with paper towels.

Remove all but 2 tablespoons of the bacon fat from the pan and place back on the heat. Add the olive oil and increase the heat to high Season the shrimp with salt and pepper, and add to the pan with the garlic. Saute until golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove shrimp to a plate. Reserve the garlic oil to drizzle over the finished dish.

Divide the grits among 4 bowls and top each with 5 shrimp. Drizzle the top with some of the bacon-garlic oil (that the shrimp were sauteed in) and sprinkle with some of the green onion.


What I do different. I don't use Shrimp Stock as I don't like shrimp stock. I just use lightly salted water. It might be hard to find medium grind corn meal and I have used regular corn meal, the same stuff you make corn bread with with great results. I can normally find medium grind at Whole Foods though. I like corm meal better than true grits as it comes out much smoother. I also do not drizzle the oil from the shrimp on the finished grits, I drizzle a spoonful of bacon grease instead. I found it much more flavorful. I normally chop much more green onion to as I really like the flavor. These always come out quite tasty.

9
All Things Food / Re: Ethnic Cooking
« on: March 08, 2010, 05:39:35 PM »
Wow, I have been away from the boards too long. Great looking stuff here. Capozzoli, I bow to you. You posted some fantastic looking delicacies. Even the octopus, I love it. The pig tongue intrigues me. I have never had that. I love cow tongue though.

Haven't cooked much of anything new lately. Did see a mention of Gyoza here earlier. I made them recently and was advised this next weekend I will be making them.



Been making Shrimp and Grits a lot as well.

:-X

10
All Grain Brewing / Re: 25-point gain in efficiency!
« on: March 08, 2010, 05:00:06 PM »
All I can add is don't get too cocky closing the gaps on your mills. I was thinking I was a fantastic brewer getting 85-90% then noticed my beers weren't as good. Astringent and clarity issues in every brew. Lots of flour and shredded husks. I opened the gap back a bit to where I get between 75-80% and all was good again. I think I have mine set at .035 now. Had it down to .020

11
General Homebrew Discussion / Re: what good podcasts are out there?
« on: February 23, 2010, 02:51:53 PM »
I cancelled my Sirius Radio subscription because I was listening to The Brewing Network all the time. 

I need to do the same with my XM in the car. I can't remember the last time I ever even turned it on. I listen to one of the BN shows on my commute.

12
All Things Food / Re: Ethnic Cooking
« on: February 23, 2010, 02:47:36 PM »
Chiles Rellenos



13
All Things Food / Re: Whats for dinner?
« on: February 23, 2010, 02:45:50 PM »
Chiles Rellenos


14
General Homebrew Discussion / Re: What's your Favorite Style of Beer?
« on: February 23, 2010, 02:42:57 PM »
Pale Ale's of all kinds. (Bitters, APA, IPA's)

15
General Homebrew Discussion / Re: what good podcasts are out there?
« on: February 23, 2010, 02:37:20 PM »
Another Brewing Network fan, have listened since day 1. Been a regular donor since about day 1 as well. I like Basic Brewing podcasts as well but I get 99% of my info and knowledge from the Brewing Network shows.

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