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Messages - euge

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6661
All Things Food / Re: some family italian recipes.....
« on: September 29, 2010, 10:28:10 PM »
Wow, those look fantastic!

Waiter! I'll have what he's having!  ;D

6662
All Grain Brewing / Re: what do you do with all that grain?
« on: September 29, 2010, 11:13:48 AM »
Wow...That's pretty cool...
http://www.eawag.ch/organisation/abteilungen/sandec/schwerpunkte/swm/projects/5000larvae/index_EN


That's amazing. And disgusting. Looks like they'll make short work of anything they go after.

6663
All Things Food / Re: PA Dutch
« on: September 29, 2010, 11:04:55 AM »
Do you cook goetta and boudin the same way as scrapple?

Boudin is considered a sausage and presented in natural casings. I have seen it out of the casing. The sausages can be steamed, grilled, baked, smoked, and micro'd. I wouldn't boil it though. Don't know about Goetta, but looks and sounds similar to boudin.

6664
All Things Food / Re: Smokers
« on: September 29, 2010, 10:58:48 AM »
I'm certainly not going to risk it. Maybe some more light will be shed on it in the future but if there is a chance toxic exposure I won't support it. Hopefully this guy isn't poisoning people through ignorance.

6665
All Things Food / Re: Smokers
« on: September 29, 2010, 01:01:14 AM »
Hmmmm...


6666
All Things Food / Re: Smokers
« on: September 29, 2010, 12:12:53 AM »
I wouldn't use galvanized steel for grilling...the coating will generate toxic fumes when heated.

Check out the MSDS!

http://www.atlassupplycorp.com/Content/Links/msds/galvanized.pdf

Thanks! I'll return it.

I'm just hitting 4 hours on some baby-backs. The temp has held steady on one charge of lump and the ribs look fabulous. :) I'll try the 123 method next batch.



Actually I decided to use the can as a charcoal-bin. Holds a great deal I filled it to the top. But a quick question: tonight I saw on Foodography the "trashcan smoker take down" use them as smokers. The smokers were fired by electric hot plates and pans of wood chips. Looks like it got pretty hot inside those cans too. Nice seasoning on the sides and lids. The cans looked extremely versatile.

After rereading the MSDS on it I'm not sure about the "fumes" aspect of it. At what point does galvanized steel fume? At pit temps (185-400F) or at much higher temps?

6667
All Things Food / Re: BBQ Style
« on: September 28, 2010, 11:46:14 PM »
Ideal temps are 75-78F! I can see a cheese soaking up some smoke flavor in that range.

6668
The Pub / Re: a cartoon for Weaz
« on: September 28, 2010, 11:23:41 PM »

6669
The Pub / Re: Note to self...
« on: September 28, 2010, 11:20:18 PM »
That's what makes it so fun!

6670
All Things Food / Re: BBQ Style
« on: September 28, 2010, 11:19:50 PM »
Oh I thought it had to be below 40F? The temps you describe sound better to me. Interesting.

6671
All Things Food / Re: some family italian recipes.....
« on: September 28, 2010, 11:17:18 PM »
For light frying olive oil is great. Eggplant is just a vehicle for whatever it is prepared with so olive oil makes sense flavor-wise.

6672
All Things Food / Re: PA Dutch
« on: September 28, 2010, 11:05:22 PM »
From wikipedia:

Quote
Scrapple, also known by the Pennsylvania Dutch name pon haus,[1][2] is traditionally a mush of pork scraps and trimmings combined with cornmeal and flour, often buckwheat flour, and spices.

But I just see a pack of it by the sausage locally. Never tried it but I will. Some say Boudin is an acquired taste or maybe too spicy. Far from the truth.

6673
All Things Food / Re: Ethnic and Regional Cooking
« on: September 28, 2010, 11:00:36 PM »
That movie had some influence on Austin Powers I think. It plays all the time. Haven't finished watching it tho.

6674
The Pub / Re: 2010 Joke of the Year
« on: September 28, 2010, 10:58:48 PM »
The women at work laughed at the joke- no hesitation! But I tried the two good guys joke and they didn't get it.

6675
Kegging and Bottling / Re: Mini Kegs
« on: September 28, 2010, 10:51:18 PM »
So basically you cannibalize a bung from one keg, since you keep the dispensing tap in place. A nice adaptation. Perfect for those test batches.


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