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Messages - Pawtucket Patriot

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1261
The Pub / Re: Hey Guitar Players...
« on: November 19, 2009, 06:42:27 AM »
k4df4l,

I like the Barber Direct Drive you've got on your board.  Is that an MXR Blue Box next to the Small Stone?

1262
All Things Food / Re: Thanksgiving recipes -- let's see 'em!
« on: November 18, 2009, 06:15:43 PM »
Wow, cold smoked and then roasted? Awesome!  I'm definitely intrigued by the plantain custard pie. Please post a recipe!

1263
All Things Food / Re: Thanksgiving recipes -- let's see 'em!
« on: November 18, 2009, 02:53:35 PM »
Maybe we could stick to just 2 or 3 of our favorites?  ;)

1264
All Things Food / Re: Thanksgiving recipes -- let's see 'em!
« on: November 18, 2009, 01:00:51 PM »
I'm still toying with the adobo gravy recipe, but it will be something like this:

Smoky Adobo Gravy
Pan drippings from smoked turkey
Turkey stock
Adobo rub
Flour
Reserved fat from pan drippings
Melted butter
Cider vinegar
Turkey stock
Salt

After turkey has been smoked, transfer the pan drippings to a large saucepan.  Add 1 cup turkey stock and boil over high heat for two minutes.  Strain pan juices through a fine-mesh sieve into fat separator.  Reserve fat.  Add enough turkey stock to liquid to bring total to 5 cups.

Whisk together adobo rub, flour, reserved fat, butter, and cider vinegar over medium heat for three minutes, whisking constantly (mixture will be thick).  Add pan juices and turkey stock in a fast stream, whisking constantly to prevent lumps.  Bring to a boil, whisking, them simmer, whisking occasionally, until thickened, 10 to 15 minutes.  Season with salt.

1265
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.

1266
Kegging and Bottling / Re: Keg, bottle or both?
« on: November 18, 2009, 10:01:07 AM »
Thanks, Kai!  I'll give that process a shot.

1267
It's actually only about 30 minutes away from me.  Next time I'm in WI (which is pretty rare), I'll try to remember to look for it.

1268
Kegging and Bottling / Re: Keg, bottle or both?
« on: November 18, 2009, 09:14:28 AM »
I bottled for about two years and then built a mini-fridge kegerator.  I haven't bottled since I started kegging, except for last weekend when I bottled half of the Surly AHA Rally Beer and put the rest in a 2.5 gallon cornie.

A little off-topic, but I'd really like to perfect a way to bottle from the keg so I can start entering competitions.  I would rather not have to bottle my competition batches.  After four years and 70+ batches, I'd like to start getting some helpful feedback on my brews.  Plus, I like to compete.   8) 

1269
Beer Travel / Re: MN Richfield, Minny, and St. Paul
« on: November 18, 2009, 09:06:07 AM »
My weekend is already pretty booked -- taking care of my little guy (wife works almost around the clock this weekend!).  But I can offer some suggestions on local beer joints, if you're interested.

1270
Beer Recipes / Re: Dutch brown ale
« on: November 18, 2009, 09:03:36 AM »
I was going to reply, but it's been so long since I've had that beer, I don't think I'd have any useful suggestions.  Maybe just brew it and see whether you're in the ballpark?

1271
All Things Food / Re: Pizza Fatta en Casa
« on: November 18, 2009, 07:07:41 AM »
Well done, bluesman!  That looks awesome.  Do you use the Lehmann dough formulation for that or something else?

1272
Ooh, looks nice Matt.

I've got a Racer 5 clone to bottle, if I get around to it this week.

Thanks!  I've always wanted to try Racer 5.  We don't get Bear Republic in the Twin Cities (as far as I know).

1273
If I brew this week, it will be my English-inspired Winter Ale with toasted oats.

Winter Ale

Size: 5.15 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 201.67 kcal per 12.0 fl oz

Original Gravity: 1.060 (1.026 - 1.120)
Terminal Gravity: 1.015 (0.995 - 1.035)
Color: 19.1 (1.0 - 50.0)
Alcohol: 5.96% (2.5% - 14.5%)
Bitterness: 38.7 (0.0 - 100.0)

Ingredients:
8.5 lb Pale Ale
1 lb Light Munich
1 lb British Crystal 55°L
1 lb Oats Flaked (toasted in a 350 degree oven for 30 minutes prior to mashing)
.25 lb Chocolate Malt
.10 lb Coffee Malt
.75 oz Magnum (12.1%) - added during boil, boiled 60 min
1 oz Cascade (5.5%) - added during boil, boiled 5 min
.5 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 min
2 L starter of WYeast 1968 London ESB Ale

1274
The Pub / Re: Hey Guitar Players...
« on: November 17, 2009, 03:40:51 PM »
Variac is just the trade name for a voltage attenuator, right?  Variacs would include the THD Hot Plate, the Dr. Z. Airbrake, the Weber MASS, the Bad Cat Leash, and various others, right?

I think (and as someone who has not used either forgive me if I'm wrong) that we are talking about two very distinct devices employed for the same general end....

A Variac is used to drop the power voltage coming into the amps power supply, running the amp at what I guess would be lower wattage for earlier breakup at lower volumes.  As mentioned, EVH was an early pioneer of this technique.  I've heard that in general it is not recommended and can be very hard on amps....they aren't really designed to deal with that kind of trifling, but hey, it worked for EVH.  I don't know anyone still using one of these myself.

An attenuator like those mentioned above are generally designed to be plugged in the signal chain between amp and cabinet, attenuating the volume on its way to the speaker.  In this way, the amp is still running full bore, but its output is bled away and a lower volume is fed to the speaker.

Correct me if I am wrong, though, shan't be the first or last time.

I don't know if you're right or wrong, but your description of what an attenuator does is correct.  I've used the THD Hotplate before and it goes between the amp head and speaker cabinet.  It allows you to drive the amp hard on the front end while maintaining a reasonable (read: lower) volume.

1275
The Pub / Re: Hey Guitar Players...
« on: November 17, 2009, 01:51:02 PM »
I really like bluegrass, but can't play it.  I guess I've never really tried, but it's not easy to flatpick an acoustic as fast and clean as so many of the bluegrass pros do.  My acoustic is a Larivee OM-9. 

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