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Messages - euge

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All Grain Brewing / Re: First all grain batch
« on: October 12, 2010, 11:12:06 PM »
My first batch inadvertently was very good because I brewed in the proper range for my local water. When brewing out of that range is where I hit my major problems.

A lot of brewing is plain technique. Get that under your belt and you'll be banging out plenty of great beer.

Beer Travel / Re: Going to Prague in 3 weeks
« on: October 12, 2010, 11:07:04 PM »
I am so jealous. Prague would be my choice over Belgium. Absolutely love their pilsners. And I hear the food is great.

All Things Food / Re: Leave Room For Dessert.
« on: October 12, 2010, 11:01:48 PM »
Ordinarily I don't care much for desert but I can make a mean cobbler. Prefer Bisquick dropped on the surface of the fruit and then baked.

Also a pretty darn good cheesecake. The secret is you make it like Crème anglaise and use a water bath. Then an hour rest still in the oven with the door partially open after baking.

The Pub / Re: Raise a Pint of Something
« on: October 12, 2010, 10:53:20 PM »
Incredible...they'll be telling their stories for years to come.

Hope all goes as planned.

Evidently they've all "sworn a vow of silence" concerning what happened down there. God only knows they could have been eating each other before they were discovered.

I'm finishing up that first pint! Woohoo get'em all out!

Other Fermentables / Re: Milk?
« on: October 12, 2010, 10:47:55 PM »
I drink 4 or 5 pints a night. Sometimes I have to drink the entire 12 gallons without sharing. ;D Gets a little tedious sometimes. Thinking of going to much smaller batches. It's easier to drink a case of beer that is never going to be any better than "OK" and adjust the recipe with another batch.

Seems to me cap you could craft some awesome beer in small batches just like any other of these things. You just don't have to alk it out like me.  ;)

All Things Food / Re: Ethnic and Regional Cooking
« on: October 12, 2010, 10:32:09 PM »
My colleague made posole or pozole and we fed probably 20 people if not more.

It was delicious. Not very spicy which surprised me. More of a delicately seasoned red broth. Comments were: "just right" and "spiced perfectly!" Contrary to popular perception, Mexican cuisine is flavorful but is rarely picoso or hot. One can add hot ingredients if they want to, but grandma might not like it made in the dish. I'm the only anglo on my shift and usually I make the salsa!

Chopped ice-berg lettuce and the soup on top. Hominy, chicken breast and pork neck-bones. Squeeze of lime and eaten with a thick tostada. I think it was missing a little fresh cilantro and aguacate as a garnish, But maybe that was an oversight.

There wasn't a drop left.

All Things Food / Re: BBQ Style
« on: October 12, 2010, 06:49:32 PM »
Nice looking fatty.  Mmmmmmm

Brisket. Been holding off on that.  How long and at what temp?

The Pub / Re: Raise a Pint of Something
« on: October 12, 2010, 04:09:25 PM »
Hopefully they'll all be out by the time I get home. Then a multitude of pints will be raised (regardless).

Actually it'll probably be well into tomorrow by the time they are all out.

All Things Food / Re: Poor Man's Metamucil
« on: October 12, 2010, 02:57:44 PM »
3-Bean (actually 5-Bean) Salad

2 cans Garbanzos
1 can  Pintos
1 can  Kidneys
1 can  Green
1 can  Yellow Wax
4 ribs Celery
1 med  Onion
       Garlic (as much as you like)
       Jalapenos (optional)

1/2 cup Olive Oil
1/2 cup Vinegar
1/2 cup Sugar
2   tsp Salt
1/2 tsp Pepper

Stir liquid "dressing" well and pour over veggies.  Mix well. Refrigerate overnight.

This looks mighty tasty! I might bring that dish to work.
That was an awesome SNL skit. :)

I'm a big fan of pea soup, we're getting in to that season again here.  Dal is cheap too.  And it might be blasphemous down where you live euge, but a hearty bean chili can easily be turned into soup with some broth added.  Red beans and rice - use brown rice and make it runnier.  There's ton's of stuff you can do.  Even a brown rice risotto soup with beans . . .

Chili with beans is just fine as long as they aren't cooked in the chili. Added at the end. BTW chili isn't slow food but is always better the next day.

And that SNL mockumercial was a hoot! My inspiration!

All Things Food / Poor Man's Metamucil
« on: October 12, 2010, 12:09:53 PM »
Of course psyllium husk is fairly cheap LOL. But who likes that goopy stuff? :P

However I prefer soups. Lately my breakfast (your lunchtime) has been bean soups. I'll make up about 2.5 quarts per 8 oz of dried beans. Can be any type: pinto, garbanzo, lentil, great northern... the list is long. I like to mix them up a bit too. Spices vary, but the addition of curry complements many a bean and soup for that matter. Also, I've been experimenting with chowders since potatoes have lots of fiber.

Basically, after cooking I'll use a slotted-spoon to remove about half the solids. I try to get all of any meat out, which is usually sausage or chicken wings. Then I hit it with the stick blender until well incorporated. Then the remainder goes back into the soup and adjusted to taste with salt. Then it gets portioned out into pint plastic containers for the next several days.

Not only is it nutritious but it is hydrating as well. I find a 2-cup serving will keep me until lunchtime with plenty of steady energy. Portioning it out makes it easy to pop into the micro for a quick snack. I don't think extolling the other benefit needs any further explaining.

Anyone with recipes? Ideas? I want more fiber! When I was into the Adkins thing about eight years ago I made a mean no-carb bran muffin. I called them "colon-blow" bran muffins... :D

All Things Food / Re: BBQ Style
« on: October 12, 2010, 11:22:57 AM »
whomever was talking about grilling with just salt, i did my last steaks with sea salt only.  they were delicious!

That was me and cap. He was certainly right.

Kegging and Bottling / Re: Kegged Pale Ales & More Head?
« on: October 12, 2010, 10:52:43 AM »
Are you always putting it on the same tap? Switch them around and see.

General Homebrew Discussion / Re: More Blending.
« on: October 12, 2010, 10:51:14 AM »
I can't imagine going after any commercial beer if Gordon Strong brought a keg to my workplace. Sounds like they're probably pretty well educated on the stuff with him around.

I use copper scrubbies to quickly remove any stubborn labels that have soaked but will not slide off. Previously used a knife until the realization struck me as to the danger involved. :-\

This has always been an issue/sore point with me. I've found that European beers have some of the hardest labels to remove. One would think it would improve recycling if labels were easy to remove.

And the "foiled" bottle necks. They almost always have to be laboriously scraped. When I was in "bottle" collecting mode foil on the bottle was an immediate disqualification for any beer purchase. >:(

I like a bottle that when the condensation forms you can slide the label around with your finger. ::)

General Homebrew Discussion / Re: More Blending.
« on: October 12, 2010, 10:17:56 AM »
This is what I want to hear! It isn't a magic formula though. Some have tasted like crap.

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