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Messages - euge

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General Homebrew Discussion / Re: First Conquest Finished!!!
« on: November 08, 2010, 11:15:32 PM »
Sounds like a winner!

Kegging is even easier.

Other Fermentables / Re: Tepache
« on: November 08, 2010, 11:06:53 PM »
Yeah... That'd make me nervous. Got to be some way to submerge everything so that doesn't happen.

Equipment and Software / Re: Refractometers
« on: November 08, 2010, 01:30:21 PM »
One thing that must be considered when measuring hot wort is evaporation. Repeatable measurements is important when measuring the sugar concentration. I like to be able to repeat my measurement. Sometimes I have to take several readings in an effort to achieve that. I use the dropper and act quickly while measuring with my refractometer.

I flip the cover immediately with a flick of my wrist. If you find or buy some more disposable droppers (cheap on web) draw up just a couple drops. It will reach room temp quickly. I do mine inside instead of the brew area where it can be 20+ degrees warmer.

All Things Food / Re: Pizza Fatta en Casa
« on: November 08, 2010, 01:15:11 PM »
I think what you suggest is very feasible. Give it a shot.

The Pub / Re: Any Motorcycle riders?
« on: November 08, 2010, 12:25:44 PM »
I'll need to dig up some pics too.

Time to charge the battery and get her started up. Weather's getting nice here for riding protective gear.

Kegging and Bottling / Re: Strange Pour
« on: November 08, 2010, 12:22:19 PM »
Are they the same type of tap?

If so it seems to me a restriction in there or air being sucked in.

All Things Food / Re: BBQ Style
« on: November 08, 2010, 12:18:29 PM »
I think mole's rich flavors will complement any chili. Usually I include unsweetened baker's chocolate to my mine. I've never added mole but I have a jar in the fridge that needs using up soon.

All Things Food / Re: Pizza Fatta en Casa
« on: November 08, 2010, 11:55:51 AM »
Well you can serve more people. I guess "feed" sounds like it would apply only to animals but my experience that's exactly the case in office parties and meetings.  ;D

All Things Food / Re: Pizza Fatta en Casa
« on: November 08, 2010, 11:30:10 AM »
We don't really have many different styles in terms of the crust, but the toppings are where the variation comes in.  Most of the pizza here is "thin crust" although none is really as thin as NY style.  There is some pan pizza.  It pretty much all gets get like slices of pie, with an exception or two I'm sure.

Do they cut it into 16 slices up there? I hated getting pizza out in CA when I was living there. I actually used to insist that they cut it into 8 slices at the one Papa John's. Ocho? Si, Ocho. No mas. Ocho.
There's no rule - I've seen as few as four slices on a large pie  ;D  I see 6 or 8 commonly, but sometimes 12 or 16.  You might have to ask for 16, I usually only see that when someone orders pizza for a meeting or something.  That's the only time I see a round pie cut into "squares" too.

That's called a "Chicago-cut" in the biz. Why? I don't have a clue. But, you can feed more people with the same size pie.

Equipment and Software / Re: Kettle Questin Beginner
« on: November 08, 2010, 11:21:11 AM »
I use aluminum. And haven't noticed any adverse affects. It's cheaper and if you decide to go and drill a hole in your kettle it's also easier than SS.

Alzheimer's arising out of using aluminum has been debunked as an urban myth as far I can tell.

All Things Food / Re: Pizza Fatta en Casa
« on: November 08, 2010, 11:13:40 AM »
^^^^That's something I strive for^^^^

I do deep dish sometimes but haven't hit on the right crust for it. Think one of ya'll posted the cornmeal recipe a few pages back. My regular crust is more akin to french bread, and sometimes I try to get it as thin as possible. I believe high-gluten flour is important for success with this type of dough/crust.

Plans now are for a deep dish also in the BGE. Sausage sounds good.

The Pub / Re: Beer Lubricated the Rise of Civilization
« on: November 08, 2010, 11:06:19 AM »
It makes my world go round that's for sure.

Interesting article. I linked off and found that the Babylonians had 20 different types of beer. That is impressive.

The Pub / Re: Wife and Homebrew?
« on: November 08, 2010, 10:53:12 AM »
Interesting. And remember- Jerry Lewis and his expressions. But I understand his appeal to the French just a bit more now.

The Pub / Re: homebrew gifts
« on: November 08, 2010, 10:47:01 AM »
Does he have an AHA membership ??? 

That's actually a very good idea. Why didn't anyone suggest it before? ::)

All Things Food / Re: Pizza Fatta en Casa
« on: November 08, 2010, 10:37:56 AM »
There are some specialty places down here with brick ovens but the majority available seems to be the Pizza Hut, Papa Johns and Dominos style pizza. These type of pizzas look to me like they were designed by committee to satisfy "perceived" American tastes.

I don't order it anymore unless the peeps are clamoring for it at work.

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