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Messages - euge

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All Things Food / Re: Ketchup?
« on: July 26, 2010, 09:20:16 AM »
Shouldn't there be a little tamarind in that? Maybe the raisin's are a sub.

All Things Food / Re: Ethnic Cooking
« on: July 26, 2010, 09:18:07 AM »
We made Panzanella for the first time this weekend with fresh bread dried in the toaster oven. Then I made it with a stale rock hard heel off a loaf that was at least a week old if not older. I prefer the latter.

No pics yet but I will be making this frequently from now on. Sorry birds.  ;)

All Things Food / Kitchen Knives
« on: July 25, 2010, 08:47:12 PM »
My stable:

Henckels 8" Fine Edge Pro Santoku

Henckles 8" Fine Edge Pro bread knife

Cheap razor sharp Asian market special

Solid 3" hollow-ground-paring

The thin Santoku works well as a Chef's knife for dicing but can butcher too. Good all purpose knife. Amazingly the $7 Asian knife is by far my sharpest and de-bones and fillets well. Doubles as cheese-knife. A real work-horse.

I keep them all sharp with an Aluminum oxide stone

What do you have? How about an ideal knife/brand? One that you'd leave to your kids in the will... ;)

All Things Food / Re: Frying Equipment
« on: July 25, 2010, 08:04:40 PM »
I ran out to BBB and armed with my 20% coupon got an Emeril 6qt Dutch-Oven. Priced at $49.99 got it for $39.99. I always season any new cast-iron regardless of whether it is "pre-seasoned". Noticeably darker now!

Have a sweet-potato on the counter warming...

The Pub / Re: Best game ever!
« on: July 25, 2010, 06:43:34 PM »
Sorry to hear about Grandma. And the dog too. What did Insurance Co say about the dog?

The Pub / Re: Alive and well
« on: July 25, 2010, 06:39:16 PM »
Mancave indeed. Nice to see you wore pants to the beer fest.

Beer Recipes / Re: American Rye?
« on: July 25, 2010, 06:35:35 PM »
It looks interesting. How's that 75L? All I can get locally is 10,60,90 & 120.

Commercial Beer Reviews / Re: Brooklyn Sorachi Ace Saison
« on: July 25, 2010, 06:11:16 PM »
I'm getting a distinct and looong lasting citrus note. I'm thinking... blood-orange?.

Oh, BTW I sprung for one. Only $12.49. :-\ Light pale gold thin body slightly hazy and boldly effervescent. The mouthfeel is a little soapy to me so maybe silky is more appropriate.

Dry as a bone, acidic but not astringent.

This reminds me of #7 with the aggressive citrus hop-burst. A Saison for Americans...

In the next few minutes I'm going to pair the next glass with some fresh fatty Atlantic Salmon broiled or steamed. I can't wait. ;D

All Things Food / Re: Frying Equipment
« on: July 25, 2010, 01:35:52 PM »
Well that's all good to know! I was leaning towards just a thermometer. The thermopen is really accurate so maybe I can use it. Hate to damage it though.

Have a heavy clad stock-pot though the dutch-oven sounds interesting. I have a 20% off for BBB!

I plan on using a gallon of oil at a time and storing it in a bucket in the fridge.

Kegging and Bottling / Re: keg & beer line cleaning
« on: July 25, 2010, 11:01:30 AM »
All good answers. Now I'll chime in. Since you asked. ;)

When a keg kicks it is rinsed out immediately with hot water from the sink sprayer. A scant Tbs of Oxyclean is tossed in then I hit it with the sprayer until about a quart of water is in. Close keg shake well. Drain and spray completely out, repeat if necessary until all the gunk is gone.

Keep an 11/16 and 7/8 wrench handy and take off the posts. Rinse/Starsan. After the first time they'll easily come off. Usually they come cranked on pretty good and it really isn't necessary to do that.

Meanwhile take the pick-up tube and rinse it out. Draw a length of weed-trimmer string and a scrap of paper towel to swab out the tube. Run a little sanitizer through and replace along with posts.

Sanitize keg and leave upended in sink or bucket for a couple minutes. Clean lid, sanitize. Replace on drained keg. All this takes just a few minutes.

Oxyclean is great on the lines I'm finding out now. I fill an empty keg with a gallon of hot water and a Tbs of Oxyclean and pressure it up. That solution is run through the lines and tap. Then another gallon clean hot water. I was amazed at how quick and effective this is.

I would imagine that taps on the outside of a kegerator would need disassembling and cleaning more often than my cobra-taps- which stay cold all the time.

All Things Food / Frying Equipment
« on: July 25, 2010, 10:26:33 AM »
Never raised with fried food. Odd considering I'm from the South ;).

However, I want to do some deep frying, like making sweet-potato fries or potato chips, fried shrimp and maybe Vietnamese Spring-rolls. Stuff like that.

I was looking at deep "Fryers" like Waring Pro and wondering if I need this much bulky expensive unitasking equipment.

I have stock-pots and sauce-pans. Would a frying thermometer be a better buy?

Ideas? Experiences? Advice?

The Pub / Re: Best game ever!
« on: July 24, 2010, 11:45:51 PM »

Beat all 24 handily. My castle sucked however.

Ingredients / Re: Rye Malt
« on: July 23, 2010, 08:54:28 PM »
I like to use rye in my Brown ales. Adds a little spicyness which I think compliments the dark malts.

I've never had Denny's recipe unless Michelob's Rye IPA is the same... It's awesome and quite difficult to find.

I've got a life and a busy job. Some how I still find time to brew, drink it all and post like a madman on various forums.

Probably the lack of children allows me this freedom...

General Homebrew Discussion / Re: Congrats, Majorvices!
« on: July 23, 2010, 08:43:20 PM »
Hopefully it won't keep ya from rubbing elbows with us riffraff here on AHA.
Congrats on the progress!

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