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Messages - euge

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6256
All Things Food / Re: Sourdough Time!
« on: November 12, 2010, 12:57:57 PM »
My mother used to make that crumbly bread. I don't think she intended it to come out that way but it always did. Taste was great but made for terrible sandwiches. Fall apart in your hands. Toasted up fantastically and was hearty with breakfast- dunking in egg etc...

I use food processor too. My eye is on a stand mixer.

6257
The Pub / Re: Salute
« on: November 12, 2010, 12:47:01 PM »
It's been easy/popular to bash the French, but we as a nation have a long association with them. Quite possibly we would have failed in our revolution without their support. And remember- they gave us our beloved Statue Of Liberty as a gift to commemorate that friendship.

Great post Phil! Not too long. Actually very concise. Thanks.


6258
All Things Food / Re: Pizza Fatta en Casa
« on: November 12, 2010, 11:26:40 AM »
The only two uses for ketchup as a condiment is on fries (mayo just as good) and on my corn-dog- which must have mustard as well.

Sometimes a squirt gets added when cooking beans for giggles.

I have also used it in a pizza sauce BTW. Interesting. Pureed caramelized red onion and a healthy squirt of ketchup! Was pretty darn good.

6259
All Things Food / Re: Recycling food
« on: November 12, 2010, 11:20:46 AM »
I like panzanella which is a salad made out of stale or left-over bread. Wonderful and versatile.

As a big bean eater lots of things find their way into the pot as flavoring. Also, fillings for omelets and fritatas. Made into topping for pasta or noodle soups. Let your imagination run...

I'm pretty pleased with myself because very little is wasted.

6260
All Things Food / Re: BBQ Style
« on: November 12, 2010, 11:07:11 AM »
You use a dry rub on the baby? How long in the smoker? ;)

6261
The Pub / Re: Beer drinking and brewing music
« on: November 12, 2010, 02:30:34 AM »
Ahem.

How about these guys? Fistful of Mercy

Conan show. Woohoo!

Then a little bit more of a blast from the past blue grass: Bad Livers: I know You're Married

Or The Austin Lounge Lizards...Brain Damage

Boeuf=Beer

6262
Beer Travel / Re: OMG, whirlwind trip to Belgium.
« on: November 12, 2010, 12:44:18 AM »
I've had the Malheur 10 and the Kwak. Both good/great though I prefer the Malheur 8.

Looks like you had fun. Limited by the time window I think Delirium Cafe is something people will remember. The Liefmans looks interesting.

6263
Kegging and Bottling / Re: Mix & match?
« on: November 11, 2010, 11:43:02 PM »
I've ordered from them. Good service and prompt delivery. YMMV.

To answer your question I think you can swap the relief valves.

Got a decent deal on kegs but looks like they'll be selling only parts soon:

Quote


KEG SUPPLY:

We have been liquidating Pepsi's used equipment since 1996.
In some years we liquidated over 60,000 kegs per year.
On 9/29/2009 we picked up the LAST 800 kegs in the Pepsi Corporate system in the Western U.S.
Pepsi (PBG) has no more kegs on the west coast.

UPDATE 10-2010:
An independent Pepsi Franchise plant will be making a keg release w/in 45 days.
There will be only 2,400 kegs released.
We will post kegs available when they are in transit to us.


There will be no more discounts on multiple kegs and no wholesale sales due to the
EXTREME SCARCITY of used kegs.

6264
I'll spill the beans and say that after Randy, Jamil and Chris White will be taking yeast questions, and Stan Heironymous has agreed to do 2 separate sessions...one on Belgians and one on wheat beers.  So start thinking of those questions!

It keeps getting better!

6265
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.

6266
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.  :)

6267
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.

6268
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!

6269
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.

6270
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.


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