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Messages - corkybstewart

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1171
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.

1172
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.

1173
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.

1174
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.

1175
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.

1176
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.

1177
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.

1178
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.

1179
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.

1180
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

1181
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

1182
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.

1183
Equipment and Software / Re: Life after Brett
« on: November 03, 2010, 09:28:51 PM »
Long before I knew any better I made a batch of malt vinegar and a batch of apple cider vinegar in cornies after I decided they sucked as alcoholic beverages.  Those 2 cornies are still in rotation 10+ years later with no special efforts made to clean them.  They still have the same gaskets and everything because I have no idea which of my +/- 20 kegs were used to make those vinegars, and I'd wager that each keg has had 30 batches of beers stored and served from them without a single infected batch.  Bottom line is that normal sanitation procedures are plenty to kill whatever you've had in your containers

1184
General Homebrew Discussion / Root BEER
« on: November 03, 2010, 12:39:29 PM »
A guy in town who makes and sells root beer at events gave me 3 bottles of Zatarains root beer extract. Directions call for adding 1 bottle of extract and a packet of beer yeast to 4.5 gallons of water along with some sugar.  This makes me wonder if I can(or would even want to) brew a beer with this stuff.  Maybe 8-10 pounds pilsner malt and no hops.  Any thoughts?

1185
Is it aluminum on the inside also?  If so I'd be hesitant to use it, but I still think it's probaly just the outside jacket that's Al.
You'll need to attach a cord with a plug to the controller.  It's simple, I wired mine but I don't remember how exactly.  It's a pretty common homebrewing device so you shouldn't have any problem getting help with that.

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