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Messages - Pawtucket Patriot

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All Things Food / Pub Grub
« on: February 15, 2010, 01:53:20 AM »
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.

All Things Food / Re: Fish Batter Etc?
« on: February 06, 2010, 04:31:51 AM »
Just made a nice batter for fish and chips tonight (I used cod).  It was just 1 cup beer, 1 cup flour, and two egg whites beaten until they form soft peaks (fold the egg whites into the flour and beer mixture).  The sauce on the plate is a "chip shop" curry sauce.  Also very simple to make and very delicious!

All Things Food / Re: Ethnic Cooking
« on: February 05, 2010, 01:19:54 AM »
Oh man the Mexican sure does look great. I love sopes.

Whats the recipe for the sopes dough. Potato?

I found the recipe by doing a Google search for "potato sopes," NOT by perusing   ;)

All Things Food / Re: Ethnic Cooking
« on: January 31, 2010, 03:06:37 PM »
Hey guys.  It's been a while since I've chimed in, so I thought I'd post some photos of what I was up to in the kitchen yesterday.

Potato sopes with goat cheese, salsa verde, cilantro, and a squeeze of lime

Puerco verde tacos with homemade tortillas, refried beans with crumbled cotija cheese, and a vienna lager to wash it down

Ingredients / Re: 5.2 pH Stabilizer
« on: January 07, 2010, 01:07:07 PM »
I used 5.2 for just over a year before I actually measured my pH (bonehead move!).  When I finally did measure my pH, I had an experience similar to Denny's.  5.2 didn't seem to do much for my mash pH, so I switched to using CaCO3 to increase pH and lactic acid to lower.  I've had nothing but success (as far as hitting my pH) doing things this way.

General Homebrew Discussion / Re: How much did you brew in 2009?
« on: January 03, 2010, 05:32:34 PM »
12 brews @ 5 gallons each.  I was a little busy having a kid and taking the bar exam this year.   ;)  2010 should be a more fruitful brew year for me.

Ingredients / Re: Mineral additions for stout
« on: January 03, 2010, 05:26:49 PM »
I'd probably use CaCl instead of or in addition to the gypsum, unless you're going for a hoppy stout.


I always try to raise my Ca levels with CaCl instead of gypsum for stouts/porters.

Ingredients / Re: American 2-Row vs. British Pale
« on: January 03, 2010, 05:25:28 PM »
 I bought a 55 lb bag of each last year and need to make another bulk grain purchase because my supplies are running low.

Did you brew anything with close enough recipes between the two sacks that you could draw a conclusion? 

Not really (unfortunately).  My British beers are fairly, well, British (i.e., english yeast, lower attenuation, etc.) while my American beers tend to be very American (i.e., American yeast, higher attenuation, hoppier, etc.).  I could probably try brewing my next British beer with American 2-row as a base malt (since that is the less expensive of the two malts) and evaluate any differences.  But I do like the idea of having both types of malt around, if for no other reason than for authenticity's sake (and I'm probably answering my own question here).

Ingredients / American 2-Row vs. British Pale
« on: January 02, 2010, 06:09:51 PM »
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!

General Homebrew Discussion / Re: Winter Brewing Photos
« on: December 28, 2009, 06:22:46 PM »
I love the wind screen! Way better than the tin foil I use. Thanks for posting the picture!


Great idea! ... I need to adopt that one.  8)


Duct could serve the dual purpose of acting as a screen for my Weber smoker too.   8)

The Pub / Re: Beer Drinking Music !
« on: December 20, 2009, 09:41:46 PM »
Great southern alt-counrty dirty rock. Whatever you want to call it, Drive-By Truckers are tops on my list. I can listen to Southern Rock Opera from front to back over and over while brewing. Here's the first song I ever heard of theirs. Got me hooked.


I like to drink beer while listening to modern folk rock like M. Ward too.  But alt-country and beer are like hops in an IPA.   8)

The Pub / Re: merry christmas folks
« on: December 20, 2009, 12:14:54 AM »
Bloody Merry, chaps!  Have an excellent holiday season and be safe.

Munich Helles.  I make it every year around this time.  I'm also going to brew an APA that I'll put on nitro in a few weeks.

All Things Food / Re: Pizza Fatta en Casa
« on: December 16, 2009, 12:18:44 AM »
My sauce is even simpler than yours, glitterbug.  I just start with this tomato product called "6 in 1" (I buy it at my local grocery store) and add salt, pepper and a blend of dried italian seasonings to taste.  The 6 in 1 stuff is just crushed tomatoes in a heavy tomato puree.  Apparently, the tomatoes are picked and packed within only a few hours and there are no preservatives/additives.  It's a great product.

Beer Recipes / Re: Taddy Porter Yeast?
« on: December 15, 2009, 12:09:19 AM »
The West Yorhsire is the Timothy Taylor yeast, WY-1469 .  That is a really good yeast!

I think they had a VSS Yorkshire Square yeast, and as San Smiths uses the stone squares, that may be it.

Ah, ok.  Thanks for the info!  I bet the Timothy Taylor yeast would be reasonably close, but would probably throw off a bit more diacetyl.

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