Topics

1

All Things Food / Sausage

« on: October 06, 2010, 01:18:03 PM »

We've had the stuffed meat thread and BBQ Style started discussing fresh sausage so I figured I'd start a new thread.

I really want to get into making sausage at home, but have no idea where to start. Any of you out there stuff your own? What are some good places to start? Any recommended stuffers/grinders? 

2

The Pub / New LOTR-Type Fantasy Novels

« on: September 23, 2010, 09:56:11 PM »

Thinking about picking a new fantasy series to start reading. I re-read LOTR every few years or so but would like to get into something else. As for single books go, I think SK's The Stand is one of the best books I've ever read and that's why I also threw his Dark Tower series into the poll. I know nothing about the other two other than I've seen them both talked about in several different places.

3

Beer Travel / San Antonio-Beer and Food

« on: August 09, 2010, 06:47:29 PM »

Heading to a conference Wed-Friday down that way. Any out of the way beer finds down there? I've got a Flying Saucer and Gingerman in the Metroplex. Looking for a bit more local flavor? Wouldn't mind some killer tacos or carnitas as well. Euge, I know you're from around those parts....

4

General Homebrew Discussion / All Brettanomyces Ferment

« on: July 03, 2010, 02:17:33 AM »

Couple quick questions regarding brett. I've made a few belgians with brett added with yeast, but I'm planning an all-brett Saison for my next brew. Plan to do a simple saison recipe (8 lb Pale, 1 Lb Vienna, 1 lb sugar, Saazto bitter, Saaz at 20 and Stry Gold at 5 min) and pitch a packet of Wyeast 5151 Brett. Claus. Here are the questions:

1) Will the packet be ok or should I do a starter (which also relates to second question)?

2) Does brett form a yeast cake? I know it will multiply in a starter, but will it drop out so I can decant or do I need to pitch the liquid. I'm making the low grav saison as a large starter for a BDSA pitched directly onto the brett. and am wondering if the brett will 'floc out' per se like yeast?

5

Pimp My System / New Kegerator Build

« on: February 07, 2010, 04:05:17 PM »

6

All Things Food / Black-Eyed Peas

« on: December 31, 2009, 04:29:29 AM »

I know its a southern tradition to eat black-eyed peas to keep money in your pockets all year long, but I'm sure it's not just reserved for the south and we could all use some dough in the pocket this year. What's y'all's favorite recipes for this New Year's Day treat?

I like to cook them with a nice smoked ham-hock and 3-4 sliced up jalapeno's. Saute some onion and a some poblanos for some extra pepper without as much heat as the jalapenos in some bacon fat before adding the beans and ham-hocks to the pot and I'm in business.

SWMBO hates black-eyed peas, but makes a mean queso dip with them that I "guess" qualifies as eating them. I'll see if she'll get me her recipe.

7

The Pub / Raise a pint, Say a prayer

« on: November 30, 2009, 01:07:44 AM »

http://news.yahoo.com/s/ap/us_officers_shot

4 officers killed in cold-blood, execution style. Just sickening. Keep their families (both blue and blood) in your thoughts tonigh....

8

General Homebrew Discussion / Plate Chiller or CFC

« on: November 05, 2009, 12:19:23 AM »

Sooooo, my b-day is rollin around soon and SWMBO was trying to figure out what to get me. I was thinking one or the other. I live in Texas so tap water temp is not very cool in summer. Which in your opinion would be more efficient? I currently have 40 ft of copper twisted into a convoluted IC. Doesn't work too well for the 10 gallon batches.