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Topics - Pawtucket Patriot

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76
All Things Food / Pub Grub
« on: February 14, 2010, 06:53:20 PM »
There are probably a lot of recipes already posted among the food threads that would qualify as pub grub, but I thought I would create a new thread to highlight the food we love to eat with a pint.  Here's a nice pub recipe I've been making lately: Steak & Guinness Pie.  I serve it with a side of peas.  The brew in the first photo is an Oatmeal Stout.  Pictured in the second photo is my American Rye Pale Ale.



77
Ingredients / American 2-Row vs. British Pale
« on: January 02, 2010, 11:09:51 AM »
Are they different enough to justify buying both in bulk?  I bought a 55 lb bag of each last year and need to make another bulk grain purchase because my supplies are running low.  Historically, I have brewed my American beers with the 2-row as a base malt and my British beers with the Pale.  I'm not sure if there is enough of an appreciable difference to justify buying 55 lb bags of both.  Your insights/suggestions are appreciated!

78
Beer Recipes / Taddy Porter Yeast?
« on: December 14, 2009, 08:08:09 AM »
I've been working on approximating Sam Smith's Taddy Porter for the past few months and have had a difficult time nailing the yeast profile.  After some searching, I noticed that Wyeast has a seasonal strain called West Yorkshire (or something to that effect) that is possibly the Sam Smith's strain.  Unfortunately, it's not available right now.  Are there other yeasts that will get me in the ballpark?  Maybe Wyeast Ringwood?  London ESB?  Whitbread?  At this point, I'm not terribly interested in making a perfect clone of the Taddy Porter.  I'd be happy with something relatively close.  Suggestions?

79
All Grain Brewing / Did I add too much CaCO3 and gypsum?
« on: November 30, 2009, 05:38:47 PM »
I brewed an American IPA several weeks ago and tasted a sample from the keg today.  I'm getting a pronounced mineral-like bitterness that I think could be due to adding too much CaCO3 and/or gypsum to the mash.  Then again, it could just be my palate today.   :-\

After mineral additions, my water profile looked something like this.  Is this an acceptable profile for an American IPA?

Ca.....94
Mg.....4
Na.....13
HCO3.....95
SO4.....93
Cl.....28
HDNS.....262

Thanks in advance.   8)

80
All Things Food / Thanksgiving recipes -- let's see 'em!
« on: November 18, 2009, 12:52:36 PM »
With Thanksgiving coming up next week, I thought it would be appropriate to start a Thanksgiving recipe thread.  From the traditional to the exotic, share your best recipes!

We usually make two birds at our house.  One is a very traditional, oven-roasted turkey with gravy made from pan drippings.  The other is totally experimental.  This year, it's going to be a mezcal and lime brined, adobo-rubbed smoked turkey, with smokey adobo gravy made from the pan drippings.

Here are the brine and rub recipes (note: these recipes are for a smaller, bourbon red turkey):

Brine
1/2 cup mezcal
1/4 cup lime juice (about two limes)
1 cup warm water
2/3 cup kosher salt
1/2 cup honey
1 serrano chile, split in half

In a large bowl, whisk the mezcal, lime juice, water, salt, and honey until the salt and honey are dissolved.  Add the serrano.

Place turkey in a one-gallon ziplock bag and add the brine.  Set the bag in the sink and fill with cold water, within 1 inch of the zipper (8 to 10 cups of water, depending on the water displacement from the volume of the chicken).  Press the air out of the bag and seal.  Place the bag in a large bowl or on a rimmed baking sheet to catch drips.  Allow the turkey to brine for 6 to 12 hours in the refrigerator, turning the bag once or twice to redistribute the brine.

About an hour before you plan to start cooking, remove the turkey from the brine. Rinse the bird under cool running water and pat dry with paper towels. This removes sugar from the skin and prevent burning during cooking.

Tuck the wings under the body to keep them out of the way during cooking. For a neat appearance, pin the neck skin down to the back using toothpicks or skewers, and tie the legs together using kitchen twine.

Apply a light coat of canola oil or other vegetable oil to the turkey, then sprinkle with the adobo rub.

Adobo Rub
4 dried guajillo chiles (2 oz), stemmed and seeded
3 dried ancho chiles (1 1/2 oz), stemmed and seeded
2 teaspoons cumin seeds
1 (1/2-inch) piece cinnamon stick, smashed
2 whole allspice
1 clove
1 teaspoon garlic powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons thyme leaves

Toast chiles until they release their fragrance, being careful not to burn them.  Set aside.

Toast the cumin seekd, cinnamon stick, allspice, and clove over medium-high heat, until they become fragrant.  Be careful not to burn them.  Set aside and let cool.  When the spices have cooled, grind them in a spice grinder along with the toasted chiles, and transfer to a small bowl.  Add the remaining rub ingredients to the bowl and mix well.

81
Commercial Beer Reviews / Lagunitas Brown Shugga' (Sweet Release)
« on: November 14, 2009, 02:37:14 PM »
Last night I had two pints of this stuff at one of my local watering holes.  I had already had two pints (Bells Two Hearted and Left Hand Milk Stout) prior to the Brown Shugga' and had no idea that it was a 9.5% beer!  After the second Lagunitas, I couldn't understand why I felt so tanked.  This morning I woke up with a bastard behind the eyes, checked the Lagunitas website, and it all made sense.  Sorry, I don't have tasting notes -- there's no way I would have remembered my impressions anyway.   :o

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