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Messages - euge

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6286
All Things Food / Re: Best way to have quail
« on: November 04, 2010, 10:43:51 PM »
That sounds like it would be good with just about anything- pork chops comes to mind.

6287
The Pub / Re: homebrew gifts
« on: November 04, 2010, 11:31:53 AM »
If he doesn't have a good thermometer then the superfast thermapen is a nice gift. I swear by mine. And you/he can use it when cooking too.

6288
All Grain Brewing / Re: Removing spent grain from MT, has anyone.....
« on: November 04, 2010, 11:08:50 AM »
I use a dolly (hand truck) with big bouncy wheels sometimes to move the tun out to the compost heap. Watching my back as well.

6289
All Things Food / Re: Ethnic and Regional Cooking
« on: November 04, 2010, 10:44:51 AM »
That's it! Don't have time today but tomorrow- oh tomorrow. And I'll drive the extra miles to Pho Cong Ly. We do the basil-cilantro-bean sprout here but mint sounds nice. I might have even had it though my memory escapes me.

And a half order of fried spring-rolls.

Here's an example off the web. I actually judge a Vietnamese place by how they handle and prepare their spring-rolls not their pho. If they get that wrong (many do incidentally) odds are their pho is substandard too.


6290
All Things Food / Re: Tabasco Chipotle
« on: November 04, 2010, 10:26:32 AM »
+1 to the Valentina

We keep a big 1 liter bottle of the Valentina on the break room table. It's more similar to the taco bell sauce in that it has quite a bit of cumin in it. Similarity ends there. It will creep up on you though. Packs a nice kick.

No ones brought this condiment up- Sriracha. I bring four 17 oz bottles at a time to work. My colleagues call it "chinese ketchup". It's very potent but very tasty on just about anything.


6291
All Things Food / Re: Post your chili recipes
« on: November 04, 2010, 10:03:21 AM »
Always better the next day! ;D

6292
General Homebrew Discussion / Re: Shipping single bottles...Tricks?
« on: November 04, 2010, 02:12:41 AM »
I think those dark brown plastic beer bottles are pretty much fool proof. Wrap some cardboard around the bottle, tape shut and unless it gets punctured (unlikely) you're golden.

You could put the bundle in a bubble mailer. I get stuff- phones, books, various crap etc... like that all the time.

6293
All Things Food / Re: Post your chili recipes
« on: November 04, 2010, 01:33:17 AM »
Ooooh. Getting "chilly" out there.

Here's most of mine and I will proudly tell you that I make the best chili out there.

1# ground beef or turkey 80/20
1# ground pork
1/4 finely minced onion
1 14.5 oz can of stewed or diced tomatoes
3.5 oz of tomato paste
1 Tbs of minced garlic
1/4 cup chili powder (or more to taste)
2 Tbs of comino (cumin) fresher the better
1 tsp of oregano crushed
1 bay leaf
1 Tbs of salt or to taste
1/2 Tbs fresh ground pepper or taste
2 dried serrano peppers dried and crushed
1/2 dried ancho chili dried and crushed
1 piece of baker's chocolate

Now that I have revealed the bulk my secret to you I hope you will use it responsibly. (cough) Oh I didn't tell you how to put it all together? Aaaah well that's another part of the secret... ::)  ;) Brown meat add spices simmer for one hour. Add water if it needs it.
 
Beans are fine in chili as long as they aren't cooked in the chili. That will change the flavor and it becomes something else. Masa is OK too. I don't use it and no-one notices.

Texture:

Color:





6294
All Things Food / Re: Ethnic and Regional Cooking
« on: November 04, 2010, 12:36:14 AM »
Is Pho King a chain? BTW the pho soft tendon and bible tripe with rare beef is probably my favorite combo. But just give me the tendon and I'm good. It's getting colder. Noodle soup.

6295
Equipment and Software / Re: mash tun upgrade
« on: November 04, 2010, 12:28:33 AM »
Bigger mashtun sounds like the answer. But it'd be nice to be able to heat it up too, which sounds like what you really want. If you don't mind spending the dosh then I'd do another 20 gal kettle with a FB instead of the 15. Do it right. Ya know? Keep it all in balance. :)





6296
General Homebrew Discussion / Re: Watch out for short-cuts!
« on: November 04, 2010, 12:16:55 AM »
Who was that chick at the end? She looks familiar.

6297
All Things Food / Re: Tabasco Chipotle
« on: November 03, 2010, 10:42:54 PM »
A normal sized bottle probably wouldn't last a day at work. And chipotle is the miracle flavoring IMO. It really brings something to the party.

Also Tabasco does a Habanero Pepper Sauce. I'm leery of it.


6298
The Pub / Re: Possible Fermenting Buckets?
« on: November 03, 2010, 10:37:00 PM »
Dude, snap up the 10 gallon buckets if they are labeled "food grade". If you do 5-6 gallon batches you'll never have to worry about a blowout or need a blow off tube.

Testing? Well, a start would be to split a batch in glass and one of the mystery buckets and send both samples in for analysis.  I guess you'd be looking for something "extra" in the plastic fermented.

Does foodgrade plastic mean made fresh or recycled from plastic that hasn't previously held anything toxic? This would be my main concern.

6299
General Homebrew Discussion / Re: tips for turning beer around quickly
« on: November 03, 2010, 11:58:40 AM »
And it depends why and who your audience is. A crowd of beer drinkers might not realize that it isn't perfection (if it falls short of our expectations), but then again it might be just right for the situation.

If I'm not happy with it, I have a hard time giving it to someone else.

Those are words to live by for sure!

6300
All Things Food / Re: Noodles & Pasta
« on: November 03, 2010, 11:48:50 AM »
Thread resurrection!

It's getting cooler here so I'll be slurping more noodle soup. Made a quick hot and sour noodles with grilled shrimp and smoked bacon.

I used the Caravelle Hot and Sour soup paste. It's a tom yum base. Added a little soy and fish sauce to punch it up a bit. The noodles were new to me from the local grocer- King Soba noodle culture organic Thai Rice Noodles. I really like these noodles. They retained their toothiness and didn't get soggy like rice noodles tend to do.

Spicy!


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