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Messages - euge

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6301
I see the logic of putting it in there. Nice stable and warm-ish.

6302
All Things Food / Re: PA Dutch
« on: September 28, 2010, 10:14:35 PM »
Just another way to stretch out our porky friend. Scrapple and Goetta are similar to Boudin which however uses rice instead of buckwheat or oats.

6303
All Things Food / Re: Ethnic and Regional Cooking
« on: September 28, 2010, 10:10:33 PM »
Again with the making me hungry. How about Bouillabaisse's poor cousin Cioppino?

I had it in Santa Barbara down at the wharf. Thinking about a trip to NO just to hit some restaurants. Where did you find the Bouillabaisse there bluesman?

6304
All Things Food / Re: BBQ Style
« on: September 28, 2010, 10:04:13 PM »
Rarely gets cold enough to use it safely around here. Maybe a few select days or night. Either that or adapt a fridge somehow.

6305
The Pub / Re: Holy %*#@! It's Hot
« on: September 28, 2010, 11:09:27 AM »
keep in mind that most people are never satisfied & will b**** about the weather no matter what it is. in the summer, it's too hot. in the winter, it's too cold.

Hell, I've been happy most of the summer here in LA. It's been incredibly mild. This is by far the hottest it's been. Today - 102F. Tomorrow it finally starts to break - 99F

It's those freakish Santa Anna winds isn't it? But normally, the nights are mild during the summer there in LA aren't they? Long sleeves?

6306
Ingredients / Re: Jasmine and Green Tea
« on: September 28, 2010, 10:35:56 AM »
Their site says "12g sugar in each 6oz pour..." So 2g/fl.oz. How sweet is this stuff? Certainly the sugar is 100% fermentable, so it must be a very subtle sweetness.

6307
The Pub / Re: Holy %*#@! It's Hot
« on: September 28, 2010, 10:28:46 AM »
I can deal with the heat. And the cold. But multi-year drought conditions take their toll on everything especially with our heavy clay soil. Despite a few deluges we haven't had a proper rainy season (Summer) in at least 3 years. My driveway has disintegrated.

6308
Ingredients / Re: Hops for Deschutes
« on: September 28, 2010, 12:18:46 AM »
Yep, Deschutes Brewing in Bend OR.  Their Black Butte Porter and Obsidian stout are big favorites around here.  I think their Mirror Pond pale ale is outstanding.

Cool opportunity to go out hop picking and judging with such a popular local brewery.

I like MP's sweetness and while it's still hoppy you can still taste the malts The Inversion is very drinkable and not my first choice initially, but it's catching on. These beers are unlike anything available locally.

Decided what it is that I like about your pic there Denny. Like a green flame- against a green ground. If you have a higher rez pic I'd like one. Make a nice wallpaper for the lappy.

6309
All Things Food / Re: BBQ Style
« on: September 28, 2010, 12:02:30 AM »
Well, its frugal cause I've done 6 looong cooks and still haven't hit the 10# mark in charcoal. Close but not yet. Supplemented with what the Pecan tree sheds so maybe it's skewed slightly. But by just a bit. I'd do a 6 hour smoke and there'd be loads of charcoal left.

I think you can do without the plate setter if you do some low and slow, and you won't need it for grilling. 

 

6310
The Pub / Re: Holy %*#@! It's Hot
« on: September 27, 2010, 11:01:32 PM »
It was barely 80 today and is 59F right now. I can't believe it. Should be another 5 weeks before we get weather anything like this. Don't worry guys I think its coming yer way...

6311
The Pub / Re: Indian Turnip
« on: September 27, 2010, 10:53:58 PM »
And why...?

6312
General Homebrew Discussion / Re: Glassware
« on: September 27, 2010, 10:50:54 PM »
Heard that no-one's producing them anymore. I had a couple carboys. Remember thinking "sure hope I don't drop this..." And I would... eventually. :-\ That was a 6 gallon. Can't imagine how one would handle a 12 gallon.

I have tile floors. Enemy of plates, bowls and especially beer glasses. But a snap to sweep and mop.

6313
All Things Food / Re: BBQ Style
« on: September 27, 2010, 10:42:41 PM »
That looks great!  I'm definitely in the market for a smoker and have been eying the WSM.  Can't decide.  Are the BGEs everything they're supposed to be?  Has anyone here ever compared them to other kamados?   I'm going to have a hard time convincing my wife we should spend the money on one, but it's worth a try :)

Without the Nest and Plate Setter it costs less. To do it all again I'd skip the Nest. That was $120. Then you could spend the remainder on a control system. LOL

I think the popular Weber will hold more but the frugal Egg is versatile and can easily go over 1000F according to the info out there. It's very heavy and should last decades if not longer. I put mine together without help. Check out the ceramic if you can.

6314
BUT, I'm actually glad all that went wrong b/c at least I learned from it
Definitely the right attitude :)

And you never know, the beer could still be drinkable.  Ish.

Sounds like an eventful and "interesting" brew session.

Just like an amalgam of some of my early efforts. Don't worry- one's own brew is almost always drinkable. You know you've reached some sort of new low when you end up with a dumper.

6315
All Things Food / Re: BBQ Style
« on: September 27, 2010, 06:53:24 PM »
Beautiful! There you go making me hungry again.

Walked in for the WSM walked out with a BGE. I think you'll be able. To cook a lot in that one. Is it the 21.5"?

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