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6361
All Things Food / Re: Post your chili recipes
« on: November 04, 2010, 10:03:21 AM »
Always better the next day! ;D

6362
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.

6363
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:





6364
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.

6365
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. :)





6366
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.

6367
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.


6368
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.

6369
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!

6370
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!


6371
General Homebrew Discussion / Re: tips for turning beer around quickly
« on: November 03, 2010, 11:35:04 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.

We're grimacing and sipping and they're chugging it down...  ;)

I find that "fixing" something after the fact causes more problems when the gambit goes awry.

6372
The Pub / Re: Babalu
« on: November 03, 2010, 11:19:34 AM »
Ok, isn't it about time for a Babalu update?  :)

Yes.

Check out "The Brewer of the Week" on the AHA website. Very nice profile written by Frank White.

http://www.homebrewersassociation.org/pages/community/brewer-of-the-week/show?title=brewer-of-the-week-jeff-fuller

We're pulling for you Jeff!

Wow. I'm humbled. Still praying and raising pints...



6373
General Homebrew Discussion / Re: tips for turning beer around quickly
« on: November 03, 2010, 10:19:34 AM »
It doesn't have to be extract. But it's quick and easy. ;)


6374
Beer Travel / Re: San Antonio beer tips?
« on: November 03, 2010, 10:06:07 AM »
They carry better than Shiner on the Riverwalk. There's a County Line BBQ on the Riverwalk which is decent. Woohoo we have a Morton's. But I think they got one in Chicago LOL. I recommend Jim Cullum at the Landing for some jazz. Durty Nelly's Irish pub is always good for a bit of fun too.

Gordon- your PM must have been waylaid. Let me know when you'll be in town and maybe we can get together.

6375
General Homebrew Discussion / Re: tips for turning beer around quickly
« on: November 03, 2010, 01:46:47 AM »
Tom's right I forgot to mention you'd be in the 4-5% alcohol range. Honestly, I think you could pull it off in 5 days but convention pushes me to go longer...

Try it. ;D

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