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Messages - euge

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The Pub / Re: scotch
« on: November 08, 2010, 08:09:09 AM »
Nice two finger splash of the Speyburn @71F. Then added 10ml of pure water. Taste. Add 5ml more. It's what I'm drinking now. It coats your tongue. Really opens it up. There's a dry lingering finish. And I do mean dry... A lot going on there. Woody oaky tones. Smoky. Sweet. Some sour citrusy caramel notes. Will I be tasting this in the morning?

Water's nice. With ice a totally different drink. Hands down. My conclusion. Both good. Boeuf.

The Pub / Re: Wife and Homebrew?
« on: November 08, 2010, 07:23:26 AM »
And I was thinking on starting a thread about motorcycles. Boeuf...

Seriously. :D

The Pub / Any Motorcycle riders?
« on: November 08, 2010, 07:22:51 AM »
My first was a 1998 Suzuki VZ800 (Marauder) What a beautiful bike that was. Lowered the seat and put HD drag bars on it. Everyone thought it was a Harley. I was dumbfounded.

The second was a Brit import- a 1983 Honda CBX 550F. Nice bike but I was a little too heavy for for the cc's. I added a cafe-style cowling which I painted candy cinnamon to match the paint job . Sold it because I was worried about the cam tensioner spring. A tricky fix and didn't want go down that road.

The one I have now is a 1993 Suzuki Katana GSX 750F. Inline four but not fuel injected. Always runs smooth though. It had been dropped on it's side by the previous owners(s). I spent an entire spring break but after 50 hours work ended up with a repaired and completely repainted bike. Now I know why the painters get paid big bucks. Nice bike. Fast.

Noticed there's not as many bikes on the road as there used to be.  ???

Beer Travel / Re: OMG, whirlwind trip to Belgium.
« on: November 08, 2010, 06:36:27 AM »
I want to go sooo bad. Next year maybe. Glad to see you did a salad & shrimp for din dins urthristy. Actually all that looks great and healthy not like the crap you get here.

I imagine it's like a dream.So many choices. Unless you know what you want beforehand agonizing over what to choose seems unreal with a 3000 beer menu.

Only 28 hours? Squeeze in a few beers and take some pics man.

Actually, this is interesting. And I like coffee. No worries now ma...

Except hopefully they don't have to be combined. I don't care much for Kahlua.

All Things Food / Re: Ethnic and Regional Cooking
« on: November 08, 2010, 01:28:21 AM »
If you made Pho with barbecued beef, would you call it Pho Que?


All Things Food / Re: BBQ Style
« on: November 08, 2010, 12:48:57 AM »
Back in 94 when I was living in Austin a buddy convinced his dad to bankroll an enterprise to Africa. He loaded up a van in a shipping container and packed a bunch of appliances in there. He may have gone to Liberia but it was definitely on that West coast. Sold everything quickly at a profit except the van. The problem was it was a gasoline engine and everyone wanted diesel. He sold it though eventually. 

He romped around Africa a bit and caught malaria. He then ended up in Europe where he blew the rest of the money. Boy was his dad pissed. 

I think it's worth looking into this mesquite business. When a rancher clears land around here there's huge piles of it laying around. Perhaps they would let someone haul it off for pennies or even free.

If anything it might be a fun experience!

All Things Food / Re: Pizza Fatta en Casa
« on: November 07, 2010, 08:13:25 PM »
It's strictly a handling issue for producing lots of pizza quickly without messing them up. That's my experience- worked in the biz for ten years. And the old Baker's Pride deck ovens are the best. Takes real skill to cook pizza in them during a rush. They produce a better pizza than a conveyor (convection) oven IMO.

I used to have a cicatrice of burns and scars on my hands and forearms from whirling pizzas in and out of the ovens... Good times... :-\

You've never lived until you've re-burned a healing burn. But cap you probably know something about that.

Other Fermentables / Re: braggot
« on: November 07, 2010, 08:02:40 PM »
I've made beer with honey before, but only one attempt at an actual braggot out of a brown ale. I didn't like the results, but looking back my research was poor, my plan/recipe even worse and it was hopped wrong and too low and way too dry. Still have most of it left after two+ years.

I added the honey at the end of the boil and still didn't get much "character."

Willing to try again but armed with better knowledge this time.

The Pub / Re: Daylight savings
« on: November 07, 2010, 07:54:30 PM »
I think it's some sort French insult. Like boor or the like.  ;D

All Things Food / Re: BBQ Style
« on: November 07, 2010, 07:52:03 PM »
Oh no not planting! Incredibly invasive. But the wood itself, split and ready to go. I'm partial to pecan, but only because I have a tree that provides a constant supply. They shed like crazy.

I'm interested to know how the euro's like the wings. Is it a novelty to them? Twenty years ago they were just getting popular across the US outside NY state and the east coast. Now they're almost a staple and the damn things cost nearly $4+ a pound. Kinda like skirt steak. Used to cost pennies because no-one knew what to do with it. Blam, fajitas get popular and the meat now costs $7 a pound.

The Pub / Re: Daylight savings
« on: November 07, 2010, 07:10:50 PM »
And it's already messing me up. Cooking soup on the stove the clock is an hour ahead. I'm thinking what? I've got to go to work already!? I don't snap to it until just now when I look at the clock on my cable box.  ???

All Things Food / Re: Pizza Fatta en Casa
« on: November 07, 2010, 07:06:56 PM »

I have two screens and with one of them, the pizza always sticks.  With the other, the pizza transfers very easily.  I've taken a close look at both of them and can't see any discernible difference.  But it may be your screen that is the issue.  Just a thought.

Were the screens seasoned? Just like cast iron they need to be seasoned with pam (or similar) and baked at 350 for an hour before use. If they weren't then you're lucky both didn't stick. Screens make it easy but I don't feel that they cook exactly the way I want them to. Prefer the dough to cooking surface contact.

I use 4 thick unglazed tiles as a stone in my oven which works pretty good. Cost me less than $5 and I can cook a 14" pizza. No screen. Just slide off the peel.

And, I'm more of a thin-crust NY style guy. Maybe because it's hard to get real Chicago pizza anywhere else.

Maybe I'll try a thin-crust in the BGE in the next few days. Get it up to 900F and cook the pizza in seconds!

All Things Food / Re: BBQ Style
« on: November 07, 2010, 06:42:14 PM »
The chili looks like someone made a dent in it... ::)

Is mesquite considered undesirable? Someone could fill up some shipping containers with bags of "Texas Mesquite Chunks" and make a fortune selling them for Euros. It does make a fine grilling wood since it burns hot and quick.

Phil a little can of green chillies like that probably run me $0.79 at the local store! I'm in the wrong business... :P

Growing the peppers hmmm? It might be a little cool in Paris. A trick is to plant in full sun and cover with black plastic pots for part of the day so it gets real hot. Do this to encourage germination and up till they are about 4-5 inches tall. Until they start sprouting you can leave them covered 100% of the time. Probably take at least 10 days top germinate.

Or you can start inside but it'll need to be in a hot place like a box with a light bulb.

The Pub / Daylight savings
« on: November 07, 2010, 05:59:36 PM »
Groan.... :-\

At least I got an extra hour to theoretically sleep in. I ended up waking at my normal time- an hour earlier by the new Fall time. This sucks a** cause it always happens. Or in the Spring I forget and everything is out of sync and I'm late to work.

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