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Messages - euge

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6346
Yup and warmed up slow too.

You're right. Cheap bottles.

6347
All Things Food / Finicky Eaters?
« on: September 24, 2010, 11:28:31 AM »
Anyone know a picky/finicky Eater? I have several friends- one female will only eat pasta and sauce, cheese pizza or plain cheese nachos and Coke. Well she drinks wine but that's all she eats basically. Going out to eat is Mexican or Italian only.

Another (fiancée of colleague) will only eat meat, potatoes, corn and bread. Beef steaks or porkchops. Doesn't even like mac&cheese. He's from Nebraska so maybe I'm judging him too hard. His bride to be is baffled too.

And another extreme case will only eat white-rice and green peas.

I can't help it but my bias is that these people are somehow mentally deficient. I know it's wrong to think this. But Nacho Lady has a Master's degree. She's intelligent. But doesn't she get tired of eating the same thing over and over?

I blame it on the parents indulging the child at some critically wrong stage of their lives. But that's just an assumption. Just can't fathom it. ???

6348
Commercial Beer Reviews / Re: Magic Hat HiPA
« on: September 24, 2010, 11:08:23 AM »
I've tried some Magic Hat brews- the "expert" beer guy at Central Market gushed about them. I think their beer tastes infected, though the Oktoberfest isn't too bad. Overall thumbs down, I just don't get the philosophy.

6349
Other Fermentables / Re: Slow Cider Ferment - Rack or Wait?
« on: September 24, 2010, 10:57:14 AM »
I'm inclined to agree with Tom. Maybe it's "outgassing". Do a gravity check.

If you want to reuse the yeast it ought to be fine since AJ tends to be about 1.050-55.

6350
Yes, leaving the starsan bubbles in the bottles is fine.  There is some question I guess whether those bubbles contain enough oxygen to be detrimental to the beer (Kaiser).  But that's what I usually do.

I did try baking some bottles though recently for this reason.  I haven't used them yet but it was pretty painless and I may do that again in the future.

Baked bottles a couple times. Both times at least two bottles broke in the oven. Maybe I was putting too many in there (filled it up). The loss of bottles is no biggie, but I hate cleaning up broken glass. The good thing is that it absolutely works to sterilize the bottles.

6351
Looks good. Hopefully they won't go "huh?"

 I'm lucky enough to get a very detailed one from the primary water utility for the metropolitan area, but my small local utility (the exact same water) only lists contaminants. Losers. :)

6352
The Pub / Re: Brewing by the Full Moon
« on: September 24, 2010, 10:04:47 AM »
Sounds like an opportunity for an experiment. Personally, I can't see it making that much of a difference.

6353
General Homebrew Discussion / Re: Did I just brew 5 gallons of O'Douls?
« on: September 24, 2010, 01:34:23 AM »
Well how has it turned out? It should be worth drinking by at least now.

6354
The Pub / Re: New LOTR-Type Fantasy Novels
« on: September 24, 2010, 01:26:34 AM »
Ahgg I hate double posting but I found links for e-reader files:

With Fire and Sword
The Deluge part 1
The Deluge Part 2

These are all great. And for free? Unbelievable.  ;D

6355
General Homebrew Discussion / Glassware
« on: September 24, 2010, 01:08:32 AM »
I generally use the 20oz "nonic" style glasses. However, I have the "pokal" type as well. That's pretty much it except for a raggedy old Chimay goblet.

How about you guy's? What's your favorite style of glass for beer?

6356
The Pub / Beer before Liquor...
« on: September 24, 2010, 12:57:54 AM »
Beer before liquor- never sicker
Liquor before beer- you're in the clear


True? I've had bad experiences but as a general rule of thumb? Not sure. How about you guys?

6357
The Pub / Re: Capazolli's Trip to South Carolina in 2011
« on: September 24, 2010, 12:54:27 AM »
it puts the lotion on it's skin
or it get's the hose again


I shouldn't say it at work but I do...



6358
All Things Food / Re: Stuffed meat
« on: September 24, 2010, 12:37:59 AM »
Cap the rice can get a bit grey. The pink is the pork liver. There's all sorts of boudin. But in this case it's taaaasty. :D

Geez the egg is amazing. Easy to use it and the whole chicken was the seventh cook. I did it at 375. I was going to try and do 7 days of stuffed meat but just can't do it. Too tired. There was whole pork loin at the store (longer and bigger than my arm) for $1.88 per when I got the chicken. Want to stuff it with jalapeño sausage but man that's a lot of lean meat. Maybe they'll cut me some.

I'm a big soup guy, and a chicken stock might be in my future this weekend. Wings supposedly make great stock. But it's probably cheaper to buy a whole chicken.

6359
The Pub / Re: New LOTR-Type Fantasy Novels
« on: September 24, 2010, 12:22:22 AM »
You know, I've thought long and hard about how I would read this set of Neal Stephenson's books if I was just coming into it fresh- brand-new. ;D

I think there's plenty of ahaa moments if one reads the Cryptonomicon last. But I didn't read it that way. Like Star Wars you know how it ends but not how significant it everything is until one reads the beginning. But it'd be interesting...

Another fascinating read is the "Trilogy" by Nobel Prize winner Henryk Sienkiewicz. The first is "With Fire and Sword" and reads just like a modern fantasy novel- except it is based loosely on real events and real people. Quite a bit more historically accurate than the Cryptonomicon and it features lots of mead drinking, violence, wholesale slaughter of armies, a love story and the hanging of thousands of peasants. One reads on and on thinking: "this sh!t really happened!?" I think I have .mobi files of the first two Robert. Got a Kindle or a reader?

6360
The Pub / Re: Won't Be Long . . .
« on: September 23, 2010, 11:55:24 PM »
I was thinking of the waste, but it's also really a brilliant idea. The gigantic PET bottle is the disposable part right? With the potential buy-back option for the outer shell it'd be perfect and a closed loop. Someone would make a buck collecting from pubs and recycling or selling the PET bottles. There's always a niche.

But like all new approaches it needs to become "standard" and with Sankey tap it can become something like: "We're phasing out metal kegs. This is what you get from now on..." 


 


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