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Messages - Pawtucket Patriot

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1231
Beer Recipes / Re: Taddy Porter Yeast?
« on: December 14, 2009, 09:56:11 AM »
I _think_ that yeast is one that Wyeast is going to release full time after the first of the year.  You could email Brian Perkey (brian@wyeastlab,com) and ask him.

Thanks, Denny.  Will do.

1232
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?

1233
Homebrewer Bios / Re: John Palmer
« on: December 14, 2009, 07:22:08 AM »
Nicely written bio, dbeechum (very nice Queen reference in the second paragraph 8)).  I must have read the 2nd edition of How to Brew at least three or four times before attempting my first batch.  It's an excellent resource!

1234
The Pub / Re: Exams
« on: December 13, 2009, 06:22:57 PM »
I'm so glad I never have to think about finals again.  I completed my J.D. last May and passed the MN bar over the summer.  No more school...ever.

Incidentally, I was one of the weirdos who was hoping for a tax question on the bar.   ???

1235
All Things Food / Re: Non stick pans
« on: December 10, 2009, 03:22:08 PM »
yeah really. Start a Peasant food thread. There is a comfort food thread although I guess that isnt the same.

Maybe we need a hybrid cuisine thread too. Made some hot dogs tonight. They were a mix between Jersey rippers (deep fried dogs) and Chicago dogs. Used dill pickles tomatoes, celery seed.

Cant make authentic Chicago dogs in Philly. Cant get sport peppers, neon green relish or poppy seed hot dog buns. :-[

Now that's what I'm talking about!

Droooooooooooooool...



1236
All Things Food / Re: Ethnic Cooking
« on: December 04, 2009, 08:33:37 PM »
I think the French would probably call that magnifique!  If only I could eat shellfish.   :'(

1237
The Pub / Re: Eye Opening Documentary
« on: December 04, 2009, 04:49:32 PM »
I'm currently reading The Omnivore's Dilemma and just watched a documentary called King Corn (with brief commentary my Michael Pollan).  It is definitely eye opening, to say the least.

1238
The Pub / Re: Hey Guitar Players...
« on: December 04, 2009, 04:45:25 PM »
That strat is full of character, matthew.  Very nice!

I got to play a '62 during a session a few weeks ago.  It sounded really great through a '57 Deluxe.   8)


1239
All Things Food / Re: Pizza Fatta en Casa
« on: December 04, 2009, 04:24:46 PM »
....I turn on the broiler and move the pizza back up to the upper rack for another minute or so, or until the rim is nicely browned and the cheese is nicely melted.

You are a genius. I've made a few pizzas and this little trick gave my last pie nice "leopard spots" on the cheese. Thanks.


I think that's the first time anyone has ever called me that.   ;D  I read about using the broiler for finishing on a pizza forum.  It really helps with the "leoparding," as you pointed out.

1240
Beer Travel / Re: Small Town Brewpubs
« on: December 03, 2009, 03:55:48 PM »
When I was in Nederland, CO a few years ago, I went to a small smokehouse and brewpub called Wild Mountain.  They had pretty decent BBQ and the beer was excellent.  It was a small place, but had a pleasant, mountain lodge-like atmosphere.  Here's a link to their site: http://www.wildmountainsb.com/.

Other than that, I haven't really encountered too many truly memorable brewpubs in small towns (at least in the U.S. -- there are plenty that I've been to overseas that I've loved).

1241
All Things Food / Re: Good price, quality stainless pans?
« on: December 03, 2009, 03:16:34 PM »
I have a nice set of Wüsthofs too.  I love my santoku chef's knife.  I just had my set sharpened a few weeks ago and they slice like buttah.

1242
All Things Food / Re: Good price, quality stainless pans?
« on: December 02, 2009, 03:04:06 PM »
These may or may not be out of your price range, but I really like my all-clad pans.

If you buy from here, you can save a ton of money. http://www.cookwarenmore.com/

And the irregular aspect of it - maybe one or two little blemishes that will get lost in the noise of regular cooking.

I'm an all-clad guy too.  They are a bit pricey though.  My wife and I were lucky enough to get a Master Chef 2 set as a wedding gift from a relative.  In any case, they heat very evenly and are incredibly durable.

Thanks for posting that link, dbeechum.  I've been looking to add a 12" frying pan to my set; I don't really care if it's an "irregular."

nic, the Cuisinart set you linked looks very comparable to the all-clad stuff.  Both are made of 18/10 SS with an aluminum core and 18/10 handles.  If it's in your price range, I'd say go for it.

1243
All Grain Brewing / Re: Did I add too much CaCO3 and gypsum?
« on: December 02, 2009, 02:56:42 PM »
I have Ward Labs do an analysis of my water every couple of years.  I based my water analysis above on my water profile plus CaCO3 and gypsum additions.

www.wardlab.com
Test W-6

1244
All Grain Brewing / Re: Did I add too much CaCO3 and gypsum?
« on: December 01, 2009, 07:55:15 AM »
Thanks for the replies.  I didn't think my numbers seemed too out of whack.  I guess I'll just have to keep tasting!   ;D

1245
All Things Food / Re: Pizza Fatta en Casa
« on: November 30, 2009, 05:50:31 PM »
bluesman,

I have two screens and with one of them, the pizza always sticks.  With the other, the pizza transfers very easily.  I've taken a close look at both of them and can't see any discernible difference.  But it may be your screen that is the issue.  Just a thought.

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