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Topics - euge

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151
All Things Food / Poor Man's Metamucil
« on: October 12, 2010, 12:09:53 PM »
Of course psyllium husk is fairly cheap LOL. But who likes that goopy stuff? :P

However I prefer soups. Lately my breakfast (your lunchtime) has been bean soups. I'll make up about 2.5 quarts per 8 oz of dried beans. Can be any type: pinto, garbanzo, lentil, great northern... the list is long. I like to mix them up a bit too. Spices vary, but the addition of curry complements many a bean and soup for that matter. Also, I've been experimenting with chowders since potatoes have lots of fiber.

Basically, after cooking I'll use a slotted-spoon to remove about half the solids. I try to get all of any meat out, which is usually sausage or chicken wings. Then I hit it with the stick blender until well incorporated. Then the remainder goes back into the soup and adjusted to taste with salt. Then it gets portioned out into pint plastic containers for the next several days.

Not only is it nutritious but it is hydrating as well. I find a 2-cup serving will keep me until lunchtime with plenty of steady energy. Portioning it out makes it easy to pop into the micro for a quick snack. I don't think extolling the other benefit needs any further explaining.

Anyone with recipes? Ideas? I want more fiber! When I was into the Adkins thing about eight years ago I made a mean no-carb bran muffin. I called them "colon-blow" bran muffins... :D

152
General Homebrew Discussion / More Blending.
« on: October 12, 2010, 01:29:14 AM »
I've become fascinated with blending. Never intended to blend. But maybe someday I can do that Newcastle clone. Or even better. All of what I'm learning is from gut instinct and experimentation.

Initially, I've been mixing pale ale and 2 & 3 yo barlewine. About 5-1. The pale ale as been fairly young at six weeks but past it's time IMO. How better to continue my investigations?

Wonderful malt aromas. Enhanced malt flavor. Subtle richness. But the relatively fresh bitterness from the pale ale balances the sweet BW. I feel I'm on to something here. Want to learn more.

I know this is a pretty advanced topic. Spill yer guts about blending. Experiences? Advice? :)

153
Commercial Beer Reviews / Great Divide's Hercules Double IPA
« on: October 09, 2010, 12:42:22 AM »
Why isn't this a Barleywine? It's 10% alcohol and hoppy as hell. And, it tastes like a regular strength IPA so oh so dangerous... Can't even taste the alcohol. Sweet, earthy and bitter with a bold spicy hop taste and nose. Pretty highly carbonated, so the mouth-feel isn't cloying but refreshing.

Has little white floaters that look like crumbs. To me, this usually is a sign of infection but the flavor is fine; I can't imagine a 10% & 84 IBU beer being infected.


154
General Homebrew Discussion / Allergies and beer.
« on: October 04, 2010, 11:43:33 PM »
Am I the only one that oftentimes chooses a beer solely upon the state of my sinuses?  ??? Cedar, Ragweed, mold etc really disrupts my senses. Suddenly beers become insipid. Acidic. Why do I drink this stuff again...?

But sometimes a bolder beer shines through. Rarely though. Save the expensive stuff for better days and go for the homebrew shandy. :P

155
Commercial Beer Reviews / Scored big-time!
« on: October 04, 2010, 10:38:47 PM »
There has been a beer-theme at the local Central Market. Tastings. Brewing demonstrations. Food pairings. Lectures by brewers and experts...

All I cared about was the 25% discount on beer sales over $50! I took an opportunity to stock up.  While there were many many choices (esp singles) I made my main focus England.

Delirium Tremens 750ml (finally get to try!)
Gulden Draak 750ml

Then I got two each of all the following:

Bad King John 500ml "A Very English Black ale"

St Petes' Old Style Porter 550ml

These 550ml Samuel Smiths:

Imperial Stout
Taddy Porter
Nutbrown Ale
Tadcaster Organic Best Ale
Old Brewery Pale Ale

Not bad for under $75. Doesn't seem like much but it's taking up a good part of my bottom shelf in the fridge. Will have to work on that. ;)

Drinking a Tadcaster right now. Surprisingly it's fairly bitter, but with malty-sweet caramel tones.

And I totally spaced off the Great Divide Tripel. My punishment is to pay full price...



156
Extract/Partial Mash Brewing / European malt extract
« on: October 04, 2010, 06:58:43 PM »
I'm thinking of returning in part extract brewing. So far my experience has been primarily with Briess or maybe Cargill.  How different is the European malt extracts for flavor and are they worth the additional expense?

Would steeping European specialty grains make up any difference if used in conjunction with domestic malt extract?

157
Extract/Partial Mash Brewing / Quick extract batches.
« on: October 04, 2010, 10:34:17 AM »
Last night I brewed 3 batches of porter- Yes 3 batches! This is a record for me and only possible because I extract brewed with steeping grains.

I used #6 of DME in two gallons of water in the kettle. I steeped #1.25 of grain in a separate pot in about 3 quarts. This got added to the kettle and boiled for 45 minutes. Used one ounce total of Chinook 13AA: 0.5@ 45, 0.25 at 20 and 5 for 28 BU's.

Cooled in the tub and topped off with water from the tap and pitched on yeast cake.

I lost the first batch to the tub LOL with a total brain fart move. ::) Note to self: don't leave kettle in a running tub unattended. Did a Titanic on me... :'(

Luckily I had more DME. Did two more batches side by side. Easy and fast! Probably will return to brewing like this- especially in the summer since it only takes a few hours and clean-up is minimal.

158
Extract/Partial Mash Brewing / Steeping questions
« on: October 01, 2010, 11:25:14 AM »
I haven't steeped since going AG in 2007. Worked fairly well then even though ignorance played a big role. Regardless, some great brews were made. Planning on doing some extract porter per this method.

Been looking at Palmer's 3rd edition. He addresses steeping fairly well but still leaves me with questions.

1. Does one need to scale up the specialty grains one would use in a regular mash?
2. Is it advisable to add some base malt to the steeping grains? Any risks associated with this?
3. It appears that water profile still plays a big role here- big deal or minor aspect?

159
General Homebrew Discussion / Refrigerator Surprise
« on: October 01, 2010, 01:12:35 AM »
Casting about in the fridge and found: A Rogue Shakespeare Stout. Lovely surprise at 3am. Forgotten anything lately?  ::) This is one fine brew.

160
The Pub / Back-scratchers?
« on: September 30, 2010, 12:04:41 AM »
I got this thin bamboo back scratcher a couple years back. Exactly the same as my granpa's- which my eldest brother "inherited". His is probably 60 years old now.

Anyhoo, this thing probably cost $1.50 and it has been one of the best Christmas presents I've ever received. Certainly the most valued. My couch ate it for six months and not knowing where it had gone thought someone had stolen it... Feel bad about that.

Web search be damned I couldn't find this particular scratcher.  ???

Anyway. I wasn't impressed with what I saw online. But it may be a thing of personal preference.

This thing looks dangerous:


161
Commercial Beer Reviews / Young's Double Chocolate Stout
« on: September 25, 2010, 12:30:43 AM »
Amazing. Three years ago I had one and not as good as this. Pitch black. Smells like chocolate. Tastes like bitter chocolate. Light in body and mouthfeel- effervescent. Subtle hop bitterness.

Hey! I thought Young's brewery was a thing of the past? This stuff has been cropping up in places I haven't seen it at in quite a while.

This guy evidently loves it:

http://www.youtube.com/watch?v=e-jtmtH_p9k&NR=1

162
All Things Food / Finicky Eaters?
« on: September 24, 2010, 11:28:31 AM »
Anyone know a picky/finicky Eater? I have several friends- one female will only eat pasta and sauce, cheese pizza or plain cheese nachos and Coke. Well she drinks wine but that's all she eats basically. Going out to eat is Mexican or Italian only.

Another (fiancée of colleague) will only eat meat, potatoes, corn and bread. Beef steaks or porkchops. Doesn't even like mac&cheese. He's from Nebraska so maybe I'm judging him too hard. His bride to be is baffled too.

And another extreme case will only eat white-rice and green peas.

I can't help it but my bias is that these people are somehow mentally deficient. I know it's wrong to think this. But Nacho Lady has a Master's degree. She's intelligent. But doesn't she get tired of eating the same thing over and over?

I blame it on the parents indulging the child at some critically wrong stage of their lives. But that's just an assumption. Just can't fathom it. ???

163
General Homebrew Discussion / Glassware
« on: September 24, 2010, 01:08:32 AM »
I generally use the 20oz "nonic" style glasses. However, I have the "pokal" type as well. That's pretty much it except for a raggedy old Chimay goblet.

How about you guy's? What's your favorite style of glass for beer?

164
The Pub / Beer before Liquor...
« on: September 24, 2010, 12:57:54 AM »
Beer before liquor- never sicker
Liquor before beer- you're in the clear


True? I've had bad experiences but as a general rule of thumb? Not sure. How about you guys?

165
All Things Food / Stuffed meat
« on: September 22, 2010, 11:24:32 AM »
Cornbread stuffed pork-chop.

I was in a a hurry so bought a Jalapeño Pecan stuffed pork-chop on the way home. Put it in the BGE for 45 minutes at 325F till internal temp was 175F. Normally I'll shoot for an internal of 165, but I don't trust "stuffing" at those temps.

Rested for ten minutes and it was delicioso! Bought it from the butcher prepared so that's cheating a bit but the end result was good. It went solo no sides...



I think next time with a side of field greens and a simple vinaigrette (raspberry?) will do the trick.

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