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Messages - euge

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7291
Ingredients / Re: Post your water report
« on: April 27, 2010, 03:31:48 PM »
Pepe if you have a gmail account then you can store images in the picasa web albums.

7292
All Things Food / Re: Noodles & Pasta
« on: April 27, 2010, 11:52:18 AM »
Well this is what I made for lunch yesterday: Hot Italian sausage with Vodka sauce. A simple quick dish. Serves four.

Was looking through my pantry and found this pouch of Bertolli Vodka Rustica sauce. Hmm been sitting there a while... Back says: Best by Oct 09! >:( Oh well.

Then I realized the sausage had made it's way into the smoker over the weekend with the Polish and Brats. Another oh well...

8 oz dried Rigatoni
1 medium onion halved & sliced (I like white)
1 Tbs of minced garlic
1 lb cooked Italian sausage roughly chopped
1 pouch expired Vodka sauce
1 tsp olive oil
Salt and freshly ground pepper per preference
Parmesan (grated)

Bring salted water to a boil and add rigatoni. Meanwhile:

Saute onion in oil until slightly translucent add garlic then remove to a plate. Sizzle the sausage and add the onions. Once incorporated remove to plate again. Heat up sauce in pan and reduce slightly. Add sausage and onion. Much of the grease remains on the plate. :) Salt and Pepper to taste.

Simmer sauce until pasta is aldente. Drain pasta and place on serving dish or platter. Top with the sauce and cheese. Serve!

Usually I'll skin the raw sausage and roughly chop it up. The smoked sausage brings a little something different. The casing gives a nice crunch but it isn't my preference. Not bad though. The addition of bell pepper to this dish would really improve it. Overall very tasty and filling.

Normally I'll make my own tomato sauce but the stragglers in the pantry need culling.  ;)





Cap I'll try to do a fresh pasta this weekend. A rustic wide-cut noodle with Bolognese sauce sound nice?

7293
All Grain Brewing / Re: Batch Sparge Water
« on: April 27, 2010, 11:07:27 AM »
What Denny said... ;D

Bbump32
Consider that you start with a given amount of water and expect to end up with another. My initial difficulties were relying on volume measurement during the varying stages of the brewing process. Now I don't worry about it until the wort goes into the fermenter. Mysterious extra gallons of hot water were cause for concern, and I found if they weren't included then my final volume was always short and my gravity way off.  :P

From experience I know what it takes to get 12 gallons out of my system- usually my beers use about #25 of grain. Fill the kettle up nearly to the top, about 17-18 gallons. Absorption and evaporation during the process and boil leaves me with 12 gallons. I've done the water calculations for many batches, but now I just fill and brew.  ;)







7294
Whole Foods had little packets of Stevia instead of Sweetnlow. I eventually tried just the lightest sprinkle from the packet in my coffee and while it had a weird taste it was better than a full packet LOL. The Stevia was an 11 on the bitterness dial.

I remember asking the person serving me my coffee what the deal was with the stuff. Shoulder shrug and: "don't know- nobody likes it..."

Hopefully it'll be a better product than it was 10 years ago.

As a beer additive, I think it'll have limited appeal if any. But interesting.


7295
Stevia was the only sugar substitute available at Whole Foods for the longest time. It tasted terrible. Absolutely horrific. I've seen it lately advertised so maybe it's been fixed? Some sort of reduced concentration?

7296
Sounds about right. The "stuff" floating on top dropping is just one of the visual clues the yeast is done. However, sometimes with   certain yeast the junk floating on top never drops out. Had that experience with Belgian yeast before.

The best indicator is a gravity check.

7297
All Grain Brewing / Re: Batch Sparge Water
« on: April 26, 2010, 02:16:09 PM »
I always refer to the total volume of cool water that is started with. Account for absorption and boil-off (evaporation). You should collect everything you can since the "wort faeries" can steal away some of the liquid.

When collecting hot wort remember that it also expands plus there is dissolved sugars in it. Relying on the "measuring marks" on the bucket or kettle from pre-mash to pre-boil will usually give inaccuracies in the end.

So if you've calculated your absorption for the grain and hops; evaporation and dead-space arriving at a specific volume, leaving wort in the tun will result in being short post-boil when batch-sparging. 

7298
All Things Food / Re: Ethnic Cooking
« on: April 26, 2010, 01:46:42 PM »
Indeed it is.

7299
All Things Food / Re: Ethnic Cooking
« on: April 26, 2010, 11:35:21 AM »
Naan.... mmmm. Gotta be fresh out of the oven- it goes downhill fast.

7300
The Pub / Re: How Much you Brew vs How Much you Drink.
« on: April 26, 2010, 10:22:42 AM »
Typically brew 12 gallon batches. Must admit that I drink the bulk of it, though my friends can put a respectable dent in the kegs when they come over.

For me it is the Process of brewing. The Science. The Art. Then holding up a glass of pretty decent brew and saying I made this!

Since I drink most of the beer myself, I don't have to brew but once a month or more.

7301
All Things Food / Re: Ethnic Cooking
« on: April 26, 2010, 09:53:34 AM »
Haha I went to the site. Looks interesting but they want force their "shipping & handling" upsell. No interest in the chopper or cookbook for extra $6.99. Wonder if there is a recipe for Sag Paneer in it...

7302
All Things Food / Re: Ethnic Cooking
« on: April 26, 2010, 12:02:53 AM »
Gawd those manicotti look awesome cap. That skillet looks restaurant grade.  ;)

I bought a non stick once per Alton Brown for omelette's but lost it in a move. What do ya'll think about a properly seasoned pan or griddle? Teflon coating's new (relatively) invention. Cast iron seasoned right is just about the perfect non stick IMO. Provided the proper temps are used.

7303
Ingredients / Re: Hop tincture?
« on: April 25, 2010, 11:52:00 AM »
OK. Just placed 4g of 16% Zeus in 100ml Everclear. Little jar. Will shake periodically and keep in the dark.

The wiki links are interesting. Hopefully alcohol will work with hop flowers.

7304
All Things Food / Re: Noodles & Pasta
« on: April 25, 2010, 10:11:58 AM »
I've got one permanently affixed to my counter. Runs out some nice sheets. Noodle on!

7305
Ingredients / Re: Hop tincture?
« on: April 25, 2010, 10:09:02 AM »
It would need to retain the flavor & bitterness primarily.

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