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Messages - niquejim

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1
General Homebrew Discussion / Re: Second thoughts on brewing
« on: April 21, 2013, 05:30:39 PM »
It would help if we knew would part of Florida, fellow Florida brewer. If far we can talk, if close we can teach and reassure

2
General Homebrew Discussion / What do you think of this commercial
« on: August 29, 2012, 09:35:31 AM »
http://www.youtube.com/watch?v=0zM5P5iOKzI

Buffalo wild Wings---Homebrew

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It's about time everyone else has to pay prices I have to pay

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Beer Recipes / Re: Drunk Owl Mango
« on: August 22, 2010, 05:03:19 PM »
Well, this beer was not specialty enough for the Sam Adams contest((and I listed the wrong base recipe >:( ) I was concerned about that), but they said that everyone who tried it, liked it

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General Homebrew Discussion / Re: Your Homebrew Name
« on: August 16, 2010, 12:31:21 PM »
The Burrowing Owl Brewery

The town I live in has one of the largest population of these little owls anywhere. The street I live on is about 1 1/2 miles long and has 6 nests. So then I started naming all my beers for owls

6
I learned this lesson recently with the Longshot competition. Gordon replied on my sheet "A better beer than the score indicates. You were marked down for how you descibed it" for my Sour mango ale http://www.homebrewtalk.com/f72/drunk-owl-mango-55227/

Live and learn

7
The Pub / Re: July 25, 1965
« on: July 25, 2010, 05:09:56 PM »
It seems like a lifetime away, but only 15 years to the day after this AC/DC released Back In Black.

Stellar day in Rock history

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All Things Food / Re: Pizza Crust?
« on: March 07, 2010, 07:10:40 PM »
Hey bluesman,

I've been thinking of making a poolish for my Lehmann dough one of these days.  Since you've been making them for your recent doughs, maybe you can answer a few basic questions.

1) What is a poolish?

2) What is the point of a poolish?

4) How do you make a poolish?

Thanks!

A poolish is like a small sourdough starter...

The point is to get the yeast working and for the slightly richer flavour...

As said add all the water and enough flour to make a paste

You will then add the rest of the flour and all other ingredients when it is time to mix...which I would do several hours ahead of time


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All Things Food / Re: Whats for dinner?
« on: March 07, 2010, 06:30:47 PM »
Tonight I pan roasted some(12 oz's) of mushroom slices in batches, after they finished I added some onions and garlic then add a few Tbs sour cream and a bit of cheese( although the cheese could be omitted) . In a separate pan cook up some refried beans. Put some flour tortillas in the oven to soften. Then put some beans, mushrooms, cilantro, fresh onions, tomatoes and lettuce on the tortillas, wrap and toast in a hot oven for 2-3 minutes. This will make you forget about meat

10
All Things Food / Re: Whats for dinner?
« on: March 03, 2010, 06:54:32 PM »
Tonight I sauteed 2 medium onions, 1 pack of sliced white mushrooms, 1 pack of Portobellos, some sun-dried tomatoes, a diced small ham steak, some fresh basil, oregano, thyme and some chicken broth thickened and put over some farfalle pasta. It was fantastic

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All Things Food / Re: Whats for dinner?
« on: March 02, 2010, 02:31:46 PM »
Tonight I did a 7 hour slow braised brisket in beef stock with cilantro, 1 each dried ancho, guajillo, New Mexico, chipotle peppers and onions. I will shred the meat, reduce the sauce and make some chalupas and refried beans.

12
The Pub / Re: Help Save Colorado Beer Culture
« on: February 26, 2010, 01:48:48 PM »
It seems that everyone agrees that competition is competition in the L.D. Carlson thread, http://www.homebrewersassociation.org/forum/index.php?topic=1428.0 but not here. I do not understand it! My local grocery store (Publix) was the first place down here that had Magic Hat, before any Mom & Pop that I saw

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General Homebrew Discussion / Re: How about least favorite style of beer?
« on: January 22, 2010, 06:08:27 PM »
I hate when beer tastes like fruit.

Damn, how did I forget that one?  I'm with ya, Keith!  And pretty much most styles of English beer, too.


Oh, so this was a lie. ;)

Let me just say...FREAKIN' FANTASTIC!!!!!!!!!!  A totally delicious beer, perfectly balanced. Sour up front, but the the mango kicks in mid palate. A throughly enjoyable experience.

Thanks so much for thinking of me when you sent them up. The mango strong was a real inspiration for me to try something crazy one of these days. When I do, you'll be sure you get some!

------------->Denny"

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All Things Food / Re: New years eve menu and pairings
« on: January 02, 2010, 01:05:27 PM »
I served 19 people and it was one of the best dinner I ever had

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All Things Food / Re: New years eve menu and pairings
« on: December 29, 2009, 06:55:14 PM »
This is the final menu


First: Tuna sashimi with daikon radish, fresh grated ginger and a soy dipping sauce. Beer---Unibroue-Blanche de Chambly

Second: Pan seared scallops on a bacon/mushroom/onion stuffed mini bell pepper and fried mushrooms. Beer---Fuller's- London Pride

Third: Grilled mango and crispy baked prosciutto with herb ricotta and mango coulis. Beer---Weihenstephaner- Original

Fourth: Parmesan polenta and shrimp with pineapple habanero sauce. Beer--- Unibroue- La Fin du Monde

Fifth: Seasoned ground lamb skewers with cucumber mint couscous and cucumber yogurt dipping sauce. Beer---Brouwerij Verhaeghe- Duchesse de Bourgogne

Sixth:Two Wagyu beef tenderloins with porcini/portabella mushroom risotto. Beer---Wychwood's- Hobgoblin

Seventh: 3 Year aged Blue Stilton, 2 year aged French Comte, 3 year aged Australian white cheddar, some curry cashews and 3 year aged Parmesan with a drizzle of maple syrup. Beer--- Flying Dog- Gonzo Imperial Porter

Eighth: Crème Brule in a sugar cookie tartlets on a bed of mixed berry compote. Beer--- Rogue- Shakespeare Oatmeal Stout

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