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Messages - euge

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6751
Other Fermentables / Re: Vinegar anyone?
« on: September 22, 2010, 10:47:18 AM »
I've made yogurt before, and top of the fridge covered with a towel is usually warm enough. Made it from nonfat dry milk, which on it's own makes more of a slimy product- but it's yogurt!

My dad used top make it from fresh water-buffalo milk.

Crème fraiche is real easy to make and should be in any kitchen. Very versatile. I make it with whole cream and buttermilk.

6752
The Pub / Re: R.I.P. Coach Skinner
« on: September 21, 2010, 10:46:08 AM »
He managed to outlive several of them. I'm glad to see he wasn't an opponent of the band. BTW I have their entire discography. LS was pretty prolific.

6753
Equipment and Software / Re: pH51
« on: September 21, 2010, 10:40:26 AM »
you'll need to change the storage frequently.

This is something I wasn't aware of.  How frequently?  Is there some sign that it's time to change it?

Mine gets little wisps of gunk forming in it (similar to an infected bottle of beer) and the read will be about 6.8-6.9. The green color fades and a slime forms in the cap. Fresh solution and it reads 7.0 without re-calibrating. I think it's something from the probe contaminating it even though it is kept religiously clean.

Might not affect everyone but it's good policy to change the storage solution frequently (weekly) if you start to see a drift for no reason.


6754
All Things Food / Re: BBQ Style
« on: September 21, 2010, 10:33:07 AM »
try bear paws.....


http://www.kck.com/bear-paws-bbq-meat-handler.html



Now that's an idea! Plus one can defend the que from hungry guests... :D


6755
All Things Food / Re: BBQ Style
« on: September 21, 2010, 10:30:04 AM »
I've started using those yellow dishwashing gloves to pull mine (the pork shoulder  ;) ). Works like a charm. The fork thing never worked for me. I'm still eating on mine from Labor Day. I froze most of it. I did make some stuffed Hatch Chiles with pulled pork and cream cheese a couple of nights after making it. Those were out-freakin-standing.

That's a good idea! And the rellenos sound delicioso. That's definitely within my capabilities. Have four pounds meat vac-packed, which is probably 16 or so sandwiches worth. Not wanting to reinvent the wheel, but I think some thin sliced onion would go well either with the slaw or as a sub, but then it'd need pickles. Oh jeez now I'm talking chopped beef... :-\

6756
General Homebrew Discussion / Re: Sour Raspberry Abby
« on: September 21, 2010, 10:15:15 AM »
It's plenty sour but not like a gueuze. There's a taste there that I've seen in infected commercial beers. I don't thinks it's acetobacter or lacto. Doesn't taste or smell foul, which is the only reason it didn't get tossed originally. Not enough experience to identify or describe the flavor but I have also tasted something like it, albeit a bit more subtle in Pierre Celis' limited offerings.

Folks I haven't voted so I don't know how it's going. The poll closes on Sunday and I will cast my vote to see what the results are but will not include it in the count. I hope it isn't a tie...




6757
All Things Food / Re: BBQ Style
« on: September 21, 2010, 10:04:06 AM »
Yum!  Did you use a Carolina vinegar based sauce I presume?

It was a thin vinegar tomato sauce made with apple-juice and some drippings. Barely can tell it's there so it might need some notch-kicking. ;) Otherwise it's unctuous, smoky and porky.

Robert I pulled it with forks as much as I could until my hands got tired. Then chopped, which I think is traditional. Ended up with alot- maybe the folks at work will eat well. They'll want brisket too.



6758
Equipment and Software / Re: pH51
« on: September 20, 2010, 11:48:06 PM »
I do the same, but you'll need to change the storage frequently.

6759
All Things Food / Re: BBQ Style
« on: September 20, 2010, 10:34:31 PM »
Here's my Short-pork done overnight. Twelve hours @185 before it got wrapped and put back on the pit with the dampers nearly closed shut for the next 6 hours. Removed and rested for an hour.

I did an injection and rub on a 7 pound pork shoulder (picnic with bone-in).




Ahhh a beer break!


After 12 hours:


Chopped and sauced about 5 pounds:


The end product on a kaiser roll and coleslaw:


6760
Classifieds / Re: May be selling some or all of my equipment.
« on: September 20, 2010, 09:40:39 AM »
That sucks about the diverticulitis. Scary. Had a bout with it recently myself but a diet of thin bean soup and beer cleared it up and the pain is gone now. Taking in more fiber and no longer in a hurry to take a dump if you know what I mean.  ;)

Don't make any rash decisions Dean, but quitting drinking probably wouldn't hurt if you're making major life changes. I'm sure a CT guided abscess drainage wasn't any fun if they performed it. No one would be eager to undergo that twice.

Good luck!

6761
Ingredients / Re: Where can we get this years Hops??
« on: September 19, 2010, 09:37:31 PM »
The hops come vac packed in the amount ordered IIRC. I'm gonna need some flavor hops soon- all I got left are high-alpha. I was impressed with service/shipping last two times so an order is in order...

6762
Ingredients / Re: Where can we get this years Hops??
« on: September 19, 2010, 02:09:02 PM »
Gawd! The prices are half what they were last year! Still beer prices remain the same or have gotten more expensive. (end whine)

6763
Ingredients / Re: Where can we get this years Hops??
« on: September 19, 2010, 01:22:31 PM »
I have been looking all over the net trying to find some 2010 hops....

evidently all the wrong places...or am I just a bit too early???

(I want to get plugs if I can...sterlings seem extra scarce)

http://www.freshops.com/cgi-bin/shopper.cgi?search=action&category=HOPS

6764
All Things Food / Re: BBQ Style
« on: September 19, 2010, 01:19:51 PM »
I cant figure out what they guy with the beard is doing in the back.

Either he is saying:
"
 Ew man, dont eat people!"

or

"Hey you pigs, save some for me."

This print may make a good tee shirt.



Oh crap that is funny...! :D

He's either inciting them to eat more or a protesting Greek philosopher. Or maybe he want to join in.

6765
At this point "beer" is adequate and there's no need to get caught up in categorizing. LOL

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