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Messages - euge

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6286
All Things Food / Re: Pizza Fatta en Casa
« on: November 08, 2010, 01:15:11 PM »
I think what you suggest is very feasible. Give it a shot.

6287
The Pub / Re: Any Motorcycle riders?
« on: November 08, 2010, 12:25:44 PM »
I'll need to dig up some pics too.

Time to charge the battery and get her started up. Weather's getting nice here for riding protective gear.

6288
Kegging and Bottling / Re: Strange Pour
« on: November 08, 2010, 12:22:19 PM »
Are they the same type of tap?

If so it seems to me a restriction in there or air being sucked in.


6289
All Things Food / Re: BBQ Style
« on: November 08, 2010, 12:18:29 PM »
I think mole's rich flavors will complement any chili. Usually I include unsweetened baker's chocolate to my mine. I've never added mole but I have a jar in the fridge that needs using up soon.

6290
All Things Food / Re: Pizza Fatta en Casa
« on: November 08, 2010, 11:55:51 AM »
Well you can serve more people. I guess "feed" sounds like it would apply only to animals but my experience that's exactly the case in office parties and meetings.  ;D

6291
All Things Food / Re: Pizza Fatta en Casa
« on: November 08, 2010, 11:30:10 AM »
We don't really have many different styles in terms of the crust, but the toppings are where the variation comes in.  Most of the pizza here is "thin crust" although none is really as thin as NY style.  There is some pan pizza.  It pretty much all gets get like slices of pie, with an exception or two I'm sure.

Do they cut it into 16 slices up there? I hated getting pizza out in CA when I was living there. I actually used to insist that they cut it into 8 slices at the one Papa John's. Ocho? Si, Ocho. No mas. Ocho.
There's no rule - I've seen as few as four slices on a large pie  ;D  I see 6 or 8 commonly, but sometimes 12 or 16.  You might have to ask for 16, I usually only see that when someone orders pizza for a meeting or something.  That's the only time I see a round pie cut into "squares" too.

That's called a "Chicago-cut" in the biz. Why? I don't have a clue. But, you can feed more people with the same size pie.

6292
Equipment and Software / Re: Kettle Questin Beginner
« on: November 08, 2010, 11:21:11 AM »
I use aluminum. And haven't noticed any adverse affects. It's cheaper and if you decide to go and drill a hole in your kettle it's also easier than SS.

Alzheimer's arising out of using aluminum has been debunked as an urban myth as far I can tell.

6293
All Things Food / Re: Pizza Fatta en Casa
« on: November 08, 2010, 11:13:40 AM »
^^^^That's something I strive for^^^^

I do deep dish sometimes but haven't hit on the right crust for it. Think one of ya'll posted the cornmeal recipe a few pages back. My regular crust is more akin to french bread, and sometimes I try to get it as thin as possible. I believe high-gluten flour is important for success with this type of dough/crust.

Plans now are for a deep dish also in the BGE. Sausage sounds good.

6294
The Pub / Re: Beer Lubricated the Rise of Civilization
« on: November 08, 2010, 11:06:19 AM »
It makes my world go round that's for sure.

Interesting article. I linked off and found that the Babylonians had 20 different types of beer. That is impressive.

6295
The Pub / Re: Wife and Homebrew?
« on: November 08, 2010, 10:53:12 AM »
Interesting. And remember- Jerry Lewis and his expressions. But I understand his appeal to the French just a bit more now.


6296
The Pub / Re: homebrew gifts
« on: November 08, 2010, 10:47:01 AM »
Does he have an AHA membership ??? 

That's actually a very good idea. Why didn't anyone suggest it before? ::)

6297
All Things Food / Re: Pizza Fatta en Casa
« on: November 08, 2010, 10:37:56 AM »
There are some specialty places down here with brick ovens but the majority available seems to be the Pizza Hut, Papa Johns and Dominos style pizza. These type of pizzas look to me like they were designed by committee to satisfy "perceived" American tastes.

I don't order it anymore unless the peeps are clamoring for it at work.

6298
The Pub / Re: scotch
« on: November 08, 2010, 01:09:09 AM »
Nice two finger splash of the Speyburn @71F. Then added 10ml of pure water. Taste. Add 5ml more. It's what I'm drinking now. It coats your tongue. Really opens it up. There's a dry lingering finish. And I do mean dry... A lot going on there. Woody oaky tones. Smoky. Sweet. Some sour citrusy caramel notes. Will I be tasting this in the morning?

Water's nice. With ice a totally different drink. Hands down. My conclusion. Both good. Boeuf.

6299
The Pub / Re: Wife and Homebrew?
« on: November 08, 2010, 12:23:26 AM »
And I was thinking on starting a thread about motorcycles. Boeuf...

Seriously. :D

6300
The Pub / Any Motorcycle riders?
« on: November 08, 2010, 12:22:51 AM »
My first was a 1998 Suzuki VZ800 (Marauder) What a beautiful bike that was. Lowered the seat and put HD drag bars on it. Everyone thought it was a Harley. I was dumbfounded.

The second was a Brit import- a 1983 Honda CBX 550F. Nice bike but I was a little too heavy for for the cc's. I added a cafe-style cowling which I painted candy cinnamon to match the paint job . Sold it because I was worried about the cam tensioner spring. A tricky fix and didn't want go down that road.

The one I have now is a 1993 Suzuki Katana GSX 750F. Inline four but not fuel injected. Always runs smooth though. It had been dropped on it's side by the previous owners(s). I spent an entire spring break but after 50 hours work ended up with a repaired and completely repainted bike. Now I know why the painters get paid big bucks. Nice bike. Fast.


Noticed there's not as many bikes on the road as there used to be.  ???


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