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Messages - euge

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6166
Wonderful! I haven't read it all yet- will save that for work...

Thanks guy's for the hard work! This alone makes the membership worthwhile.

6167
Commercial Beer Reviews / Re: Sam Adams Latitude 48 IPA
« on: November 11, 2010, 11:50:08 AM »
I'm too lazy to Google it, but, what are the hop varieties used?

Bottle says "...a carefully selected blend of hops from top German, English and American growing regions..."

I'm finding that it goes very well with cheese.  :)

6168
The Pub / Re: Salute
« on: November 11, 2010, 11:23:40 AM »
My gratitude for keeping us free.

Gonna call my old dad- there's not many of the Great Generation left.

6169
Equipment and Software / Re: Cutting a hole in my kettle
« on: November 10, 2010, 10:47:33 PM »
And done:



Thanks to everyone who provided guidance.  The new kettle gets thrown into the fire on Monday for a double brew day.



Looks good!

6170
The Pub / Re: Mystery Contrail
« on: November 10, 2010, 07:24:30 PM »
Just from the few seconds when I saw that weirdly red trail I was struck by how much it looked like a rocket launch. But after looking at it again for longer this appears to be a matter of the perspective and an airplane contrail. Depth of field and camera angle.

6171
All Things Food / Re: Al Pastor
« on: November 10, 2010, 01:10:54 PM »
That makes sense. Whew. :D

I can get a good gyro or souvlaki here at the Greek places but it isn't street food. Though that gives me some ideas.


6172
The Pub / Re: Any Motorcycle riders?
« on: November 10, 2010, 12:56:56 PM »
Nice bike!

The work involved in painting is crazy. I pulled everything off the Katana and redid it. In retrospect leaving it flat black would have saved me many hours and sore arms.

Ultimately, the cafe racer style moves me the most. Four years ago I looked for a Honda CB750 to do but couldn't find one for sale in the entire state of Texas. Been toying with re-doing the Katana as a cafe racer but this time I might pay someone to do it.

BTW this looks alarming:


6173
All Things Food / Re: Al Pastor
« on: November 10, 2010, 12:38:13 PM »
For that purpose, in Germany the amount of ground meat is not allowed to surpass 60% (Deutsches Lebensmittelbuch).


It's the Reinheitsgebot of kebab!!!

What's the other 40%? eeeeeek!

6174
The Pub / Re: kids need to learn the important stuff early....
« on: November 10, 2010, 12:36:17 PM »
That is awesome!

6175
The Pub / Re: Any Motorcycle riders?
« on: November 10, 2010, 12:34:21 PM »
The Duplicolor brand is pretty good for a rattle-can paint job. They have clear-coat too, so with some sanding and polishing compound you can get nice results and avoid matte altogether.

6176
All Things Food / Re: Al Pastor
« on: November 10, 2010, 11:50:07 AM »
From Wikipedia on Doner kebab

Quote
There are two basic ways of preparing the meat for doner kebabs:

    * The more common and authentic method is to stack marinated slices of lean lamb meat onto a vertical skewer in the shape of an inverted cone. The meat is cooked by charcoal, wood, electric, or gas burners. The döner stack is topped with fat (mostly tail fat), that drips along the meat stack when heated. At times, tomatoes, and onions are placed at the top of the stack to also drip juices over the meat, keeping it moist. In Turkey, most restaurants prepare their doner early in the morning, and serve the last portion by the end of the afternoon.
    * In Western Europe and Canada, meat for döner kebab is often industrially processed from compressed ground meat (in essence, a form of meatloaf) containing a mixture of different meat kinds from various animals, making the specific contents less traceable. For that purpose, in Germany the amount of ground meat is not allowed to surpass 60% (Deutsches Lebensmittelbuch).

I think the processed stuff is a bit more ubiquitous at least for gyros. Stacking up all that meat on a skewer is labor intensive, whereas one can simply unwrap something like this in the morning:
http://www.kronosproducts.com/p-meats1.html

It wouldn't surprise me one bit if there was something similar for Al Pastor.

6177
All Things Food / Re: Sourdough Time!
« on: November 10, 2010, 11:31:06 AM »
I like the King Arthur too. Supposedly bread flour doesn't need extra gluten but it doesn't hurt to add some anyway IMO.

As Denny pointed out "crumb" is texture. I shoot for lots of big holes and firm cohesive texture. All purpose flour will result in a fragile crumb unless you really work it or add gluten. If you want more of a "wonder bread" type of crumb then don't let it proof for as long and don't make a poolish. You want a quick rise and a drier dough.

Oven spring... I want as much as I can get LOL. Gluten helps keep in the co2 which will expand in the oven blowing up the dough even more before it sets. This is where it can get tricky. Proof too long and it'll collapse in the oven or when you handle it. If you don't slash your dough deep enough it'll retard the spring and maybe rip your loaf open since the outside cooks before the inside creating a type of shell that compresses the expanding dough inside.

Baguettes work well because they can expand more fully before the exterior crust becomes rigid. Conversely, a big loaf has a lot of mass so in cross section you'll see fine bubbles in the center and outwardly they'll get bigger. The loaf won't spring effectively and maybe even rip.

I shoot for a dough that is very elastic and fairly sticky. If it can be handled easily without extra flour then it's probably too dry and will result in a denser loaf.

It's like brewing. One's technique matters and I only covered part of it.






6178
All Things Food / Re: Sourdough Time!
« on: November 10, 2010, 01:33:41 AM »
So adding gluten might have helped my sourdough?  The dough seemed fine, but by the time it went through its rises it was kind of soggy didn't rise well.  It seemed like it was breaking down.  Maybe it was over-proofed, but it didn't really act like my normal bread doughs so I don't know.  :-\

It helps any risen bread. Doesn't mean you have to use it though. With a mature active poolish you can create extra gluten. But try the gluten and don't proof for so long. Punch it down sooner if you need to.

I like to take the dough to just short of "jiggly" if that makes sense.  :D

6179
All Things Food / Re: Al Pastor
« on: November 10, 2010, 01:14:32 AM »
The paste based sounds like some sort of mass produced product.  :P Seems to me AB's is an approximation.

6180
All Things Food / Re: Coffee roasting
« on: November 10, 2010, 01:05:53 AM »
Now in a vain attempt to stave off cirrhosis I'm dusting off these unroasted beans.  ;D

5# 3oz Mynanamar arabica
3# 10oz Mystery arabica. A peaberry I think. Maybe Ethiopian
1# 10oz Kenya AA

If memory serves me right:

4 parts of the Mynanamar
2 parts of the Peaberry
1 part Kenya AA

I like going right to second crack and then cooling in a colander.

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