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Messages - corkybstewart

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1171
All Things Food / Re: Pizza Fatta en Casa
« on: November 09, 2010, 11:00:22 AM »
The worst pizzas I've ever eaten were in Italy, but I'm sure if that I had been raised on that style of pie I would think most American style pizzas were abominations.  Plus as an obvious tourist we probably got crappier food than locals do-actually I know this for a fact.

1172
Ingredients / Re: Hop shoots
« on: November 09, 2010, 07:56:20 AM »
they'll just wither and go dormant.  But  next year when they start peeking above ground those shoots are very tasty if you pull them them they're 6-10" tall.  I always pull the earliest shoots to delay the bines taking off too early.  Steam them like asparagus and they're pretty good with a little vinegarette.

1173
All Things Food / Re: BBQ Style
« on: November 09, 2010, 07:53:13 AM »
My SIL cooked a leg of lamb in her fireplace last year over grapevines, pretty damn fine eating.  Since my inlaws live in a wine area there are lots of old vines to be had.  With a proper smoker or grill those could turn out some very fine barbecue.

1174
All Things Food / Re: Pizza Fatta en Casa
« on: November 08, 2010, 03:49:47 PM »
My daughter baked at Whole Foods and then at an upscale restaurant in Albuquerque for a while.  She makes an incredible pizza dough and I make a pretty good sauce with herbs from the garden   Our 2 favorite pizzas are spicy shrimp with red bell peppers and onion, and garlic chicken with green chiles.
I once ordered a pizza in my wife's town in France.   It had some weird combo of ingredients like artichokes and asparagus with ham and eggs.  When the waiter brought it to me there wasn't any visible egg, but then he cracked a freakin raw egg right in the middle of the pie.  It sizzled until it was at least sunny side up but it pretty much ruined an already unappetizing pizza.

1175
Ingredients / Re: Persimmons
« on: November 08, 2010, 03:43:12 PM »
I still have nightmares about eating unripe persimmons, they are horribly nasty creations.  Even the ripe ones have very little flavor IIRC, but it has been many, many years since I've eaten one.

1176
All Things Food / Re: BBQ Style
« on: November 08, 2010, 12:19:12 PM »
Where I live mesquite is just a damn nuisance.  It grows everywhere, you can't kill it, and the thorns will flatten truck tires.  But when new drilling locations are built lots of mesquite gets bulldozed so I pick it up all the time.
As for shipping to France, there are no restrictions on shipping live plants.  I shipped 6 dry root pecan trees to my BIL last spring, and before I did it I checked the EU regulations.
My BIL has tried growing green chiles in France(he's a farmer) but the growing season is too short.


One thing I've noticed about BBQ in Europe, it's like Germany resurrected the Sigfried Line. If you want to buy anything like a smoker, you gotta head towards the German border, no matter what country you're in.

I barbecue a lot for my inlaws in France but their grills are pretty basic.  The big ones are water heaters cut in half.  You can put a lot of chicken on one but temp control is pretty much out of the question.  One BIL has a Weber type grill that he paid around $250 for but it's pretty small and not very well designed.

1177
All Things Food / Re: BBQ Style
« on: November 07, 2010, 08:21:44 PM »
Where I live mesquite is just a damn nuisance.  It grows everywhere, you can't kill it, and the thorns will flatten truck tires.  But when new drilling locations are built lots of mesquite gets bulldozed so I pick it up all the time.
As for shipping to France, there are no restrictions on shipping live plants.  I shipped 6 dry root pecan trees to my BIL last spring, and before I did it I checked the EU regulations.
My BIL has tried growing green chiles in France(he's a farmer) but the growing season is too short.

1178
Other Fermentables / Re: braggot
« on: November 07, 2010, 12:13:10 PM »
I've used ale yeasts for cider, that's good but never the mead or braggot.  I just used the brewing honey from morebeer,com.  If I were more serious about meads and braggots I'd find a local source for some more distinctive flavors but they are just oddities I enjoy brewing and drinking occasionally.

1179
Other Fermentables / Re: braggot
« on: November 06, 2010, 06:11:13 PM »
I have only made one braggot, a nice dark one made from the second runnings of a robust porter. I also added about 4 pounds of fresh 2 row so I'd have enough malt.  I added the  honey once the wort got down to about 150F.  I racked the braggot onto the yeast cake from a prickly pear mead(I'm pretty sure it was White labs dry mead yeast.  It fermented a couple of weeks, then several months in secondary and finally to a keg.  After a year in the keg I bottled the remaining 2 gallons.  It's a very interesting  brew, not something to slam down every day but a great sipping brew on a hot afternoon.  BTW I took no gravity readings, either FG or OG.

1180
Kegging and Bottling / Re: Kegging and CO2 refills/purchase
« on: November 06, 2010, 09:32:01 AM »
Our company probably spends $50-75K annually with these guys.  But they're afraid of drinking my homebrew, one of the employees lives down the street from me and visited once but since he's a hard core Silver Bullet drinker my stout overwhelmed him after one sip.

1181
Kegging and Bottling / Re: Step one.......
« on: November 06, 2010, 09:24:26 AM »
Use the freezer to store your bulk hops purchases.  Welcome to the addiction.  One of the first things you should brew is something your wife enjoys so you can hook her on your new obsession.
And I also recommend a simple mead, they're pretty easy and very tasty.

1182
General Homebrew Discussion / Re: Root BEER
« on: November 05, 2010, 05:26:01 PM »
Thanks Professsor, that's the kind of first hand knowledge I'm looking for.

1183
Kegging and Bottling / Re: Kegging and CO2 refills/purchase
« on: November 05, 2010, 05:23:06 PM »
I get swap refills at the welding shop.  Sure the bottles are ugly but I've never had to pay for a hydrotest. 
I recommend getting the biggest bottle you can.  I pay $20 to fill a 50 pound tank delivered to my office.  Once my 20 pound tank goes dry(been 2 years now) I'll hook up the big one and probably die before it does.  20 pounds costs $12, 5 pounds costs $10 and my 2 pound traveling bottle costs $8.
Build a relationship with them and it pays off.  The welding shop didn't have a 5 pound tank swap one day so they gave me another 20 pounder.  Somebody left a 2 pounder there and never came back for it so they gave it to me since there's no market for a bottle that small

1184
All Things Food / Re: Post your chili recipes
« on: November 04, 2010, 12:46:06 PM »
Always better the next day! ;D
And throw some Velveeta in it & grab some Tortilla Chips.  :o

Throw in some cheddar and jack cubes and grab a toasted tortilla.  Much better

1185
General Homebrew Discussion / Re: Root BEER
« on: November 04, 2010, 12:41:04 PM »
Thank's guys, I think I have a plan.  I do hate bottling, but it would help free up kegerator space.  I got 10 cornies from a high school concesion stand.  They had been partially filled with a variety of sodas for 5 years in  shed(think 100F days in the summers)when I got them.  They can be cleaned successfully, all I did was soak them overnight in PBW and replace all the rubber parts.

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