Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - Pawtucket Patriot

Pages: 1 ... 88 89 [90] 91 92
1336
The Pub / Re: What do you like besides homebrew
« on: November 09, 2009, 09:40:06 AM »
Playing/recording music (I'm a guitar player), cooking/BBQ, reading, sailing (A-class catamarans). 

1337
All Things Food / Re: What kind of beer would you serve with BBQ Chicken?
« on: November 09, 2009, 07:53:22 AM »
I think hoppy beers really compliment spicy food well, e.g., a nice IPA with a spicy curry.  I think if you're eating something relatively sweet, your palate should be cleansed of the residual sweetness with a drier, clean-tasting beer, as opposed to overloading it with body/hops.  To each their own though.

1338
All Things Food / Re: Beer Can Chicken
« on: November 09, 2009, 07:49:40 AM »
I'm fairly certain you could do it with craft beer too.  But only if it comes in a blue can, otherwise your efficiency will suffer.   ;)

1339
Hi greenar,

I think some of the other members already have imparted some good thoughts about taking homebrewing to a commercial level, so I'll just try to answer your questions.

I brew between 15-20 5 gallon batches per year.  

Because I buy my grain and hops in bulk, my per batch cost is usually between $10-15.  If I'm reusing yeast, I can sometimes make batches for under $10.  I suppose if I took the time to calculate labor/energy costs, my per batch cost would rise a little (I'm not sure how much).

Assuming I had the proper license(s), I would probably try to distribute on my own.  One of the local breweries here in the Twin Cities called Surly does some of their own distribution (they also distribute through a few independent distributors) and happens to do quite well with that model.  Their situation is somewhat unique, however, because the owner's parents already owned the warehouse space wherein the brewery is housed.  So, the capital outlay wasn't as great for Surly as it would be for a small brewery owner who was just trying to get in the door.  Still, in-house distribution, if financially feasible, would yield a greater return than contracting with an independent distributor.

If I could, I would be willing to take brewing to the next level.  In fact, I've already got an idea in the works, but it will be several years down the road before this idea ever comes to fruition, if at all.

What is holding me back is over $100k in law school student loan debt.  Enough said!

Best of luck with your project.


1340
All Things Food / Re: Beer Can Chicken
« on: November 09, 2009, 06:47:38 AM »
What exactly is Beer can chicken?  Can you do this to a turkey?

Click on the following link, Fred.  It's got a recipe and several photos.

http://www.virtualweberbullet.com/chicken2.html

1341
All Things Food / Re: What kind of beer would you serve with BBQ Chicken?
« on: November 09, 2009, 06:45:32 AM »
I think it would depend on the BBQ.  If your BBQ is on the sweet side, you might go with a nice clean pilsner or maybe a low- to moderately-hopped pale ale (either one should be on the drier side).  If your BBQ is on the tangy/spicy side, something with a little more body and hop character would probably be nice (e.g., IPA, hoppy amber/red).  But this is just like, my opinion, man.   8)

1342
All Things Food / Re: Pizza Fatta en Casa
« on: November 08, 2009, 07:57:06 PM »
Cap, your story about Germany reminded me of this time my family and I were in Munich.  After being in Europe for several weeks, we were hungry for some American grub.  While we had significant doubts, we decided to go to this "classic American" restaurant, which was a hollywood-circa-1950's-themed place.  We ordered cheeseburgers and I'm not entirely convinced that they weren't made out of offal.  It was the strangest tasting meat, cooked all the way through with a really rubbery texture...blech!

I've been into making NY-style pizza lately, which is characterized by a bready rim that tapers down to a thin, foldable center.  Here are two pies I made last week.

Margherita with both low-moisture and fresh mozzarella


Pepperoni


Here's a nice shot of the bottom crust

1343
The Pub / Re: Getting ready to grill/smoke
« on: November 08, 2009, 05:49:36 PM »
That looks awesome, tesla.  Nicely done!

1344
All Things Food / Re: Ethnic Cooking
« on: November 08, 2009, 05:47:57 PM »
Ok, cap.  Here are photos of today's pozole-fest.  The pics were taken with my phone, which has pretty decent resolution (3-megapixel camera phone) but the colors are a little off.  The pozole is much more olive in color than the photo suggests; in the photo it looks sort of brownish.  The ancho salsa is brick red in person; it looks really dark in the photo.

First, I smoked a whole chicken (butterflied) and a turkey breast.  I only used one half of the chicken for the pozole.  The rest of the meat will go in various dishes throughout the week.



Here is the finished pozole with garnishes.  I changed the recipe up a little bit this time.  Instead of making my own hominy, I just bought two 15.5 oz cans from my local grocer.  Also, I used swiss chard instead of sorrel.  Finally, I subbed a bay leaf for epazote (not a very close substitute, but it lended a nice flavor anyway).



Ancho salsa with roasted tomatillos today.



At the end of the meal, I dumped the coals from the smoker into the fire pit.  After about 30 minutes, there were some excellent coals for roasting homemade marshmallows.  These marshmallows were made with some brown sugar, so they tasted like caramel and maple syrup when they were toasted.


1345
All Things Food / Re: Ethnic Cooking
« on: November 08, 2009, 08:24:35 AM »
Hey Patriot, I want to see pics of your pazole verde recipe. 

I had pazole verde the other day at lunch. Oh man was it good. I went back to the shop and curled up in the corner for a nap.








Ask and you shall receive!  I am going to smoke a whole chicken today and use it in my pozole verde instead of pork shoulder.  I'll post pics later.

1346
General Homebrew Discussion / Re: How many carboys do you own?
« on: November 08, 2009, 07:12:44 AM »
3 6.5 gallon glass
3 5 gallons glass

1347
All Things Food / Re: Ethnic Cooking
« on: November 07, 2009, 04:25:55 PM »
Me to, we are I guess what you call "Foodies" here. We rarely cook or eat any "normal" American foods. I subscribe to numerous cooking magazines and get a lot of inspiration from them. About all I watch on TV is the food channel and cooking shows on PBS. I have tons of kitchen gadgets that help one do the job right and I have a kitchen knife fetish and have numerous Japanese kitchen knives.

Sounds like we're cut from the same cloth.  I was very disappointed when Gourmet announced that they would no longer be publishing after November.  That was one of my favorite cooking mags.

1348
All Things Food / Re: Post your chili recipes
« on: November 07, 2009, 04:24:53 PM »
That-looks-delicious!

How hot is it? My wife can stand hot food, so I'm up a creek because I love it. I don't think I have access to those chili's unless the grocery store has recently began carrying them. I do have lots of jalapenos from the garden this last year though.

I would say it's got moderate heat.  It's not a mild heat but it won't knock your socks off.  If you can find dried Ancho chiles, you can just do an all-Ancho chili base.  The key to this chili are the chiles...go figure!  ;)

1349
All Things Food / Re: Ethnic Cooking
« on: November 07, 2009, 02:55:56 PM »
Cap!  Glad to see you, man.  Let's get this thread started!

Smurfe, great looking Mexican dishes.  I, too, am an authentic Mexican food fanatic (among a lot of other ethnic fare).  I also love Indian and Sichuan cuisine.  French and Italian are favorite too.  Basically, I just love food.   ;D

1350
All Things Food / Re: Post your chili recipes
« on: November 07, 2009, 02:52:48 PM »
This is a recipe I've been tweaking/perfecting for two years now.  It's awesome, IMHO.

Matt's Mayan Red Fire Turkey Chili

Makes 5 cups, enough for 4 to 6
3 large dried ancho chiles, stemmed and seeded
1 large dried New Mexico chile, stemmed and seeded
1 large dried pasilla chile, stemmed and seeded
4 garlic cloves, roughly chopped
1 teaspoon toasted ground cumin
2 tablespoons vegetable oil or olive oil
1 1/4 pounds ground turkey (or your preferred chili meat)
1 medium onion, 1/4-inch dice
1/2 cup dark beer (preferably homebrewed)
2 5.5 oz cans spicy V8
3/4 cup chicken stock
1/4 tsp fresh ground cinnamon
1 tsp unsweetened Mexican cocoa powder
1 15-ounce can diced tomatoes, drained
1 15-ounce can pinto beans, drained
2 tablespoons masa harina
1 1/2 teaspoons salt

Garnishes: 
Shredded Monterey jack cheese, tortilla strips, and cilantro

1. The chile seasoning. Heat a medium-size skillet over medium. When hot, toast chiles one by one: open flat and press down with spatula until the chile releases its aroma and toasts lightly, 10 to 15 seconds. Flip and toast the other side. In a small bowl, cover the chiles with hot water and let rehydrate 20 minutes. Drain.

In a food processor or blender, combine the chiles and a little water, garlic, and cumin. Blend to a smooth puree, scraping down and stirring frequently. (If the mixture won’t move through the blender blades, stir in a tablespoon or two of water to get things going.) With a rubber spatula, work the chile mixture through a medium-mesh strainer into a bowl.

2. Browning the meat and onion. Heat the oil in a medium-size (4-quart) pot (preferably a Dutch oven or Mexican cazuela) over medium-high heat. When hot, add the ground turkey (or your preferred chili meat) and onion. Stir, breaking up clumps, until browned thoroughly, about 10 minutes. (If there is lots of rendered fat, tip it off and discard.)  Add the beer; simmer until almost completely evaporated.

3. Finishing the chili. Add the chile puree and stir for about 5 minutes as the mixture thickens and concentrates all those rich flavors. Stir in spicy V8 juice, chicken stock, cinnamon, and cocoa and simmer, uncovered, for 45 minutes. Add tomatoes, beans, masa harina and salt. Partially cover and simmer gently over medium-low, stirring frequently, until the sauce has reduced to coat the meat rather thickly, about 30 minutes.

Serve with shredded jack cheese, tortilla strips and cilantro for each person to add to the chili as they want.

Pages: 1 ... 88 89 [90] 91 92