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Messages - euge

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7366
The Pub / Re: Favor
« on: April 12, 2010, 11:24:24 PM »
Payer said. Best wishes and hope.

7367
All Things Food / Re: Beans
« on: April 12, 2010, 10:46:02 PM »
Ok what the hell is sladine? Google doesn't reveal much... Serbian bacon? ???

7368
All Things Food / Re: H**lth Food
« on: April 12, 2010, 11:34:39 AM »
Since I don't trust the raw stuff behind the counter usually the option is for cooked stuff like imitation crab-meat or smoked salmon.


7369
All Things Food / Re: Beans
« on: April 11, 2010, 04:59:25 PM »
I love pasta fazule. Got a recipe?

With the above pasta & beans recipe are the beans already cooked, soaked or dried?

Something quick is a rinsed can of cannellini beans, a can stewed tomatoes, fresh spinach, feta cheese and Parmesan over al dente rigatoni or bowties. Seasoned to taste if desired. Hearty and stretchable served in bowls.

7370
Equipment and Software / Re: March pump & kettle valve
« on: April 11, 2010, 10:13:04 AM »
That is nice Denny. Have you seen the Ammo-box pump?

My only worry is the housing projecting from the tool-box. Drop it and CRASH... broken. I can modify this to my preferences however.

A new head is only $30 but still...

AHBS sent me two of the 1/2 poly couplings. Somehow one was the wrong size (more like 1") and they are sending me out a replacement.

7371
Ingredients / Re: Chocolate Malts
« on: April 11, 2010, 09:56:32 AM »
I've just started to use it in my bitters. Think it's Breiss or Fawcett. Very clean dark roast but not chocolaty or sweet IMO. Much better than that nasty ol' black patent. Preferable to Special B also, which is what I've been using (had a lot of it it goes along way). Chocolate malt has paired well with the crystal malts I use.

I heard the Pale Chocolate is nice and lends a special something, whatever that is. This'll have to be a special order for me.

7372
All Things Food / Re: Beans
« on: April 10, 2010, 04:42:58 PM »
This is in the pressure cooker as I type:

Quickie Black Beans

2-3 oz smoked chorizo diced
0.5  medium white onion diced
4 oz black beans well soaked and rinsed
2 sundried/dried roma tomatos ribbon-cut with scissors
1-2 garlic cloves minced
1-2 Tbs of leftover salsa
1 scant Tbs of freshly minced dried cilantro
2 tsp ham base
1 tsp sugar
1 tsp chili powder
1 tsp salt
Grinds of black pepper per preference
3 cups hot water

Saute chorizo to release fat then add onion. When translucent add the beans and garlic and mix well. Saute while adding the rest of the ingredients with the water last.

Pressure cook for 7 minutes. Add more salt to taste.

Otherwise simmer until tender.

Serve on rice or alone with sour-cream, chives and cheese.

7373
Me tooo...

Based on experience it appears many of us HB'ers also like to limit our consumption during the brew session. I generally won't pour a beer until the wort is chilling.

7374
Kegging and Bottling / Re: Bottling All-grain vs Extract?
« on: April 10, 2010, 11:10:11 AM »
Upon reflection it was when I was doing extract partial boils so the solution could easily have been that concentrated. Really it's not something I pay attention to.

And Denny makes a good point. Where could it happen then? I'm thinking one can get some scorching at the bottom of the kettle and maybe that's where caramelization can occur?

7375
General Homebrew Discussion / Re: Cost Per Batch?
« on: April 10, 2010, 11:01:22 AM »

For me, the idea is not "how do I make a clone, but cheap?", I'm more of a "nobody but me makes this" kinda guy.  that's not to say you are shooting for what I'm doing, or vice-versa.

++1

Yup. Constantly tweaking & experimenting with recipes. And they are uniquely mine. If I want a SNPA or Arrogant Bastard I'll buy one. Otherwise I might take- say a Samuel Smith's Old Brewery Pale ale and shoot for the same body and mouthfeel. I'll have a beer like that as inspiration and shoot for the things I admire and want reflected in my own brewing.


7376
All Things Food / Re: H**lth Food
« on: April 09, 2010, 10:13:48 PM »
LOL I just had nigiri from the market. Not too bad. Filling.


Bought one of those rolling mats and have made maki (rolls). I've also made nigiri. The rice is easy to make and should be left out overnight to ferment a bit with the sugar and vinegar.

Kinda messy and sticky but fun and healthy to make.



7377
Equipment and Software / Re: March pump & kettle valve
« on: April 09, 2010, 10:07:13 PM »
The new pump is impressive. The craftsmanship appears top-notch. Says "Assembled in Mexico" so that's refreshing, at least.

I'm thinking of mounting it to a board to protect the thing- especially the housing. If that pump were to land on the housing it looks like it'd crack for sure.

The weldless kettle valve is from Brewer's edge. Will it work? Will see...


7378
All Things Food / Re: H**lth Food
« on: April 09, 2010, 07:10:05 PM »
I've lost 20+ pounds since last year just by cutting my portions down considerably. I rarely take seconds. It is possible to drink beer and lose weight, but the calories have to get cut somewhere.

Love veggies- in fact if it wasn't for my BBQ addiction I'd return to strict vegitarianism in a heartbeat. :)

7379
All Things Food / Beans
« on: April 09, 2010, 05:34:59 PM »
No topic on beans?!

Always a favorite/staple in my kitchen.

I'll start with the soaking method:

If one has the time and depending on type of bean one should soak overnight in cool water, changing the water 3 times. Usually the first water gets tossed out after one hour. This should alleviate most of the flatulence associated with beans. Some say vital nutrients are lost this way but one shouldn't cook the beans in the soak water.

For larger beans such as chickpeas or pintos one can add a tsp of baking soda to the water first soak. I found this helps with the hydration.

7380
Extract/Partial Mash Brewing / Re: full boil
« on: April 09, 2010, 03:44:00 PM »
Thanks. Never thought of it that way. Learn something new everyday.

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