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Messages - euge

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6136
All Things Food / Re: Poor Man's Metamucil
« on: October 12, 2010, 02:57:44 PM »
3-Bean (actually 5-Bean) Salad

2 cans Garbanzos
1 can  Pintos
1 can  Kidneys
1 can  Green
1 can  Yellow Wax
4 ribs Celery
1 med  Onion
       Garlic (as much as you like)
       Jalapenos (optional)

1/2 cup Olive Oil
1/2 cup Vinegar
1/2 cup Sugar
2   tsp Salt
1/2 tsp Pepper

Stir liquid "dressing" well and pour over veggies.  Mix well. Refrigerate overnight.

This looks mighty tasty! I might bring that dish to work.
That was an awesome SNL skit. :)

I'm a big fan of pea soup, we're getting in to that season again here.  Dal is cheap too.  And it might be blasphemous down where you live euge, but a hearty bean chili can easily be turned into soup with some broth added.  Red beans and rice - use brown rice and make it runnier.  There's ton's of stuff you can do.  Even a brown rice risotto soup with beans . . .

Chili with beans is just fine as long as they aren't cooked in the chili. Added at the end. BTW chili isn't slow food but is always better the next day.

And that SNL mockumercial was a hoot! My inspiration!

6137
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

6138
All Things Food / Re: BBQ Style
« on: October 12, 2010, 11:22:57 AM »
whomever was talking about grilling with just salt, i did my last steaks with sea salt only.  they were delicious!

That was me and cap. He was certainly right.

6139
Kegging and Bottling / Re: Kegged Pale Ales & More Head?
« on: October 12, 2010, 10:52:43 AM »
Are you always putting it on the same tap? Switch them around and see.

6140
General Homebrew Discussion / Re: More Blending.
« on: October 12, 2010, 10:51:14 AM »
I can't imagine going after any commercial beer if Gordon Strong brought a keg to my workplace. Sounds like they're probably pretty well educated on the stuff with him around.

6141
I use copper scrubbies to quickly remove any stubborn labels that have soaked but will not slide off. Previously used a knife until the realization struck me as to the danger involved. :-\

This has always been an issue/sore point with me. I've found that European beers have some of the hardest labels to remove. One would think it would improve recycling if labels were easy to remove.

And the "foiled" bottle necks. They almost always have to be laboriously scraped. When I was in "bottle" collecting mode foil on the bottle was an immediate disqualification for any beer purchase. >:(

I like a bottle that when the condensation forms you can slide the label around with your finger. ::)

6142
General Homebrew Discussion / Re: More Blending.
« on: October 12, 2010, 10:17:56 AM »
This is what I want to hear! It isn't a magic formula though. Some have tasted like crap.

6143
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? :)

6144
The Pub / Re: Jumping Jehoshaphat - I own a house!
« on: October 12, 2010, 12:38:43 AM »
We had an unseasonable or early cold front last week and I just loved my new window-fan. Cooled the entire house down and the AC didn't kick on all night. Got down into the 50's at night which is unusual- especially for early October. Nice...

6145
General Homebrew Discussion / Re: BC Canada Homebrew Laws
« on: October 12, 2010, 12:31:48 AM »
It was all mimicked. Thankfully. The poor animal (burro actually) was drugged and nothing happened. An embarrassing drunken escapade and traumatically nihilistic. I was glad to get home.

6146
The Pub / Re: Jumping Jehoshaphat - I own a house!
« on: October 12, 2010, 12:18:05 AM »
My parents live in the desert but our humidity levels off the gulf are fairly nasty. The only carpet in my house is the actual bedrooms. Nice when it get chilly. You know- down in the 60's... ;)

6147
General Homebrew Discussion / Re: BC Canada Homebrew Laws
« on: October 12, 2010, 12:10:33 AM »
And we still made it to "boy's town" later that night. Much to my regret. The women were ugly and even the donkey looked embarrassed.  :P

6148
The Pub / Re: Jumping Jehoshaphat - I own a house!
« on: October 12, 2010, 12:04:17 AM »
I can see that. Spent years in a parents house with it. As long as it isn't linoleum. I'm a tile or berber man myself.

6149
All Things Food / Re: BBQ Style
« on: October 11, 2010, 11:59:56 PM »
The NG issue really paints it in a bad way. I'm still gonna eat Atlantic Salmon cause I like it, and usually it's the least expensive. The "good salmon" are hyper expensive and reach prime beef prices. Living on any coast will produce great local seafood. Jealous. According to NG seafood will be a thing of the past by 2050.

6150
General Homebrew Discussion / Re: BC Canada Homebrew Laws
« on: October 11, 2010, 11:21:58 PM »
Well it's always starts with someone you're with acting like a jackass- right?

Let's just say sheer bravado and feigning complete ignorance got us out of one in downtown Nuevo Laredo, with the cop shouting "alcohólico!" and all.

It had gone down hill rapidly after I was forced to comment from the back of my idiot friend's Laser: "... Umm... guy's I think the laws about alcohol are pretty much the same here as back in the States..." :-\


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