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Messages - euge

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6256
Actually, this is interesting. And I like coffee. No worries now ma...

Except hopefully they don't have to be combined. I don't care much for Kahlua.

6257
All Things Food / Re: Ethnic and Regional Cooking
« on: November 07, 2010, 06:28:21 PM »
If you made Pho with barbecued beef, would you call it Pho Que?

LMAO!

6258
All Things Food / Re: BBQ Style
« on: November 07, 2010, 05:48:57 PM »
Back in 94 when I was living in Austin a buddy convinced his dad to bankroll an enterprise to Africa. He loaded up a van in a shipping container and packed a bunch of appliances in there. He may have gone to Liberia but it was definitely on that West coast. Sold everything quickly at a profit except the van. The problem was it was a gasoline engine and everyone wanted diesel. He sold it though eventually. 

He romped around Africa a bit and caught malaria. He then ended up in Europe where he blew the rest of the money. Boy was his dad pissed. 

I think it's worth looking into this mesquite business. When a rancher clears land around here there's huge piles of it laying around. Perhaps they would let someone haul it off for pennies or even free.

If anything it might be a fun experience!

6259
All Things Food / Re: Pizza Fatta en Casa
« on: November 07, 2010, 01:13:25 PM »
It's strictly a handling issue for producing lots of pizza quickly without messing them up. That's my experience- worked in the biz for ten years. And the old Baker's Pride deck ovens are the best. Takes real skill to cook pizza in them during a rush. They produce a better pizza than a conveyor (convection) oven IMO.

I used to have a cicatrice of burns and scars on my hands and forearms from whirling pizzas in and out of the ovens... Good times... :-\

You've never lived until you've re-burned a healing burn. But cap you probably know something about that.

6260
Other Fermentables / Re: braggot
« on: November 07, 2010, 01:02:40 PM »
I've made beer with honey before, but only one attempt at an actual braggot out of a brown ale. I didn't like the results, but looking back my research was poor, my plan/recipe even worse and it was hopped wrong and too low and way too dry. Still have most of it left after two+ years.

I added the honey at the end of the boil and still didn't get much "character."

Willing to try again but armed with better knowledge this time.

6261
The Pub / Re: Daylight savings
« on: November 07, 2010, 12:54:30 PM »
I think it's some sort French insult. Like boor or the like.  ;D

6262
All Things Food / Re: BBQ Style
« on: November 07, 2010, 12:52:03 PM »
Oh no not planting! Incredibly invasive. But the wood itself, split and ready to go. I'm partial to pecan, but only because I have a tree that provides a constant supply. They shed like crazy.


I'm interested to know how the euro's like the wings. Is it a novelty to them? Twenty years ago they were just getting popular across the US outside NY state and the east coast. Now they're almost a staple and the damn things cost nearly $4+ a pound. Kinda like skirt steak. Used to cost pennies because no-one knew what to do with it. Blam, fajitas get popular and the meat now costs $7 a pound.



6263
The Pub / Re: Daylight savings
« on: November 07, 2010, 12:10:50 PM »
And it's already messing me up. Cooking soup on the stove the clock is an hour ahead. I'm thinking what? I've got to go to work already!? I don't snap to it until just now when I look at the clock on my cable box.  ???


6264
All Things Food / Re: Pizza Fatta en Casa
« on: November 07, 2010, 12:06:56 PM »
bluesman,

I have two screens and with one of them, the pizza always sticks.  With the other, the pizza transfers very easily.  I've taken a close look at both of them and can't see any discernible difference.  But it may be your screen that is the issue.  Just a thought.

Were the screens seasoned? Just like cast iron they need to be seasoned with pam (or similar) and baked at 350 for an hour before use. If they weren't then you're lucky both didn't stick. Screens make it easy but I don't feel that they cook exactly the way I want them to. Prefer the dough to cooking surface contact.

I use 4 thick unglazed tiles as a stone in my oven which works pretty good. Cost me less than $5 and I can cook a 14" pizza. No screen. Just slide off the peel.

And, I'm more of a thin-crust NY style guy. Maybe because it's hard to get real Chicago pizza anywhere else.

Maybe I'll try a thin-crust in the BGE in the next few days. Get it up to 900F and cook the pizza in seconds!

6265
All Things Food / Re: BBQ Style
« on: November 07, 2010, 11:42:14 AM »
The chili looks like someone made a dent in it... ::)

Is mesquite considered undesirable? Someone could fill up some shipping containers with bags of "Texas Mesquite Chunks" and make a fortune selling them for Euros. It does make a fine grilling wood since it burns hot and quick.

Phil a little can of green chillies like that probably run me $0.79 at the local store! I'm in the wrong business... :P

Growing the peppers hmmm? It might be a little cool in Paris. A trick is to plant in full sun and cover with black plastic pots for part of the day so it gets real hot. Do this to encourage germination and up till they are about 4-5 inches tall. Until they start sprouting you can leave them covered 100% of the time. Probably take at least 10 days top germinate.

Or you can start inside but it'll need to be in a hot place like a box with a light bulb.

6266
The Pub / Daylight savings
« on: November 07, 2010, 10:59:36 AM »
Groan.... :-\

At least I got an extra hour to theoretically sleep in. I ended up waking at my normal time- an hour earlier by the new Fall time. This sucks a** cause it always happens. Or in the Spring I forget and everything is out of sync and I'm late to work.

6267
General Homebrew Discussion / Re: 1st batch update :D
« on: November 07, 2010, 10:50:16 AM »
I have two different porters on the yeast for a month now. Mostly it's laziness, but I'm also trying to condition it more before it goes into the kegs. BTW, you can leave it on the yeast for too long but YMMV.

6268
The Pub / Re: scotch
« on: November 07, 2010, 12:18:20 AM »
+1 on splashing in a little water to bring out its bouquet...just make sure its a good quality water...something on the soft side (low mineral).


I've been adding a single cube of RO ice to about a finger of scotch (or bourbon) and I'm liking it.

Did I just double-quote myself?   ;D

I'm finding it's a waste of time to pour one finger of scotch. Scaled it up and using two cubes of ice now. I'm getting the fruity roastyness of it all. It has a long finish. Maybe I'll add a bit more and see...

6269
The Pub / Re: PS3 or Xbox?
« on: November 07, 2010, 12:08:02 AM »
Blue-Ray. +1 PS3

I can probably get a bottom model Xbox 360 for $150. +1 Xbox

Accessories I'd need probably cost me a bit though.

I liked RPG games and MMORPG games at one time. Cut my teeth on D&D. Dragon Age looks cool.


6270
Kegging and Bottling / Re: Beer won't carbonate
« on: November 06, 2010, 11:48:12 PM »
I kegged a Cream Ale this past Monday. I put approximately 25 pounds of CO2 on it and now it is Saturday night and it is not yet carbonated. I have found no leaks. I am mind boggled. I have not had this problem before. Anybody have any ideas?

Bound to be a simple answer. Almost always is, When you say "I have not had this problem before" what is your setup and method? Was everything working for you previously? Thus far we have a time period (six days) and a pressure setting (25psi). Please give us more info it will help tremendously.


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