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Messages - corkybstewart

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All Things Food / Re: BBQ Style
« on: October 06, 2010, 08:37:42 PM »
Our company equipment tech is building me a smoker/grill out of 20" well casing.  It will have 54" X 20" grilling surface, a 36" tall smoker with 3 shelves and hooks for hanging sausage or cheese at one end and a firebox with flat top at the other end.  It should weigh in at about 800 pounds when it's done but it will be great to have.  We're talking about mounting it on a trailer but I think I'd rather pour a slab for it under a shade tree behind the house.  I'll post pictures when it's done.

All Things Food / Re: Sausage
« on: October 06, 2010, 08:24:49 PM »
My wife was raised on a farm in France and we visit her family every other year.  I dearly love the charcutrie over there.  One BIL was a butcher and his specialty was charcutrie, especially cured hams(prosciutto style) and blood sausage.  French farmers in the post WWII era learned how to make damn near anything taste great.

All Things Food / Re: Sausage
« on: October 06, 2010, 07:45:30 PM »
We make about 100 pounds of sausage every year for our Oktoberfest and usually only cook about 60 so we have brats all year long.  My wife loves the weisse brats in Bavaria but has some misguided aversion to eating veal so we make it with pork and chicken breast instead.  We normally make about 25 pounds of the weisse brats, 75 of the standard brats.  We also make about 5 pounds of the standard into breakfast sized patties and freeze them.
My standard recipe calls for 60% lean, 40% fat, and we use about a 50/50 mix of pork and beef.    Packer trimmed briskets are my favorite beef cut to use because it does have plenty of fat on it.  Another trick I've learned is to grind the fat separately with the fine disk and the lean with the coarse disk for better texture.
Here's my setup for sausage making:
These were Christmas presents from my wife and kids, gotta love 'em

Equipment and Software / Re: Vacuum Sealers
« on: October 05, 2010, 02:11:22 PM »
I use a Foodsaver also.  We buy 2 bushels of green chile every fall and vacuum-seal them.  After roasting the chiles produce a ton of water that makes it a PITA to seal, but I've found 8 year old bags of chiles in the freezer that were still good.  We wouldn't think of not having a vacuum sealer of some sort, it's just way too handy.  This fall we processed and froze 85 pounds of peaches, and I have about 30 pounds of bratwurst left from Oktoberfest. 

General Homebrew Discussion / Re: Refrigerator Surprise
« on: October 01, 2010, 06:43:46 PM »
A few years ago I brewed a 10 gallon batch of crappy beer so I turned one keg of it into malt vinegar and forgot all about the other keg.  About a year later I was checking tags on the kegs in my beer fridge and found the second keg from that bad batch.  A year of lagering turned it into one of my best beers ever.  I was glad  I tasted it before I poured it out.

Equipment and Software / Re: Fermentation chamber ideas
« on: October 01, 2010, 12:57:50 AM »

I built this and it uses a $100 AC.  I recently brewed my Kolsch at 57F internal temp(note thermowell made from old keg diptube) while the garage was around 100F.  The AC probably runs less than 10 minutes per hour.  I used 2 inches of styrofoam and 2 layers of the foil bubble wrap.

All Things Food / Re: Lippia graveolens
« on: September 30, 2010, 02:53:14 PM »
I would look for seed companies like Burpees's and start them from seed.

All Things Food / Re: Finicky Eaters?
« on: September 30, 2010, 02:45:53 PM »
I read some article a while ago about picky eaters and how it is almost a phobia of sorts for some of them.

I think it all has to do with your early experiences with and introductions to food as an infant/toddler, and how your parents approach food and eating. 
My wife and I are good cooks, we rarely ever eat out and that's how our kids were raised.  We also always had  a veggie garden so from the time my kids could crawl they were eating straight from the garden-literally.  I have pictures of my 8 month old daughter eating tomatoes still on the plant, and my son would pull carrots, wipe some dirt off and start eating.  We never harvested enough broccoli because once the head got a couple of inches across a kid would eat it.  To this day they love veggies.

Beer Recipes / Re: Gumballhead recipe
« on: September 26, 2010, 05:34:46 PM »
Great, thanks.  I have Amarillo, but a different recipe I saw called for Simcoe and I'd have to order some of that.  I can brew this recipe tomorrow.

Beer Recipes / Gumballhead recipe
« on: September 26, 2010, 02:13:08 PM »
I'm not a hophead at all, but I had a 3 Floyds Gumballhead and really need to have 10 gallons of it on hand-soon.  Does anybody have a good recipe for this beer?  What kind of late addition hops do they use?

I got stinking drunk while brewing once.  Ended up with a minor burn on my hand, found the bag of 20 minute hops the next day, forgot the Irish moss, and didn't write my recipe down.  The beer still turned out OK but since then I stay sober until I start the cleanup.

All Things Food / Re: Finicky Eaters?
« on: September 25, 2010, 02:21:14 PM »
My daughter will go vegetarian for a few months at a time, then demand a bloody leg of lamb or T-bone.  It's no problem, it doesn't REALLY hurt to skip the meat at a meal once in a while.  But ever since my kids were tiny they never had issues with anything, either meat or veggie.  We told them when they were old enough to understand that we don't run a cafe, they don't get a menu at dinner time.  Eat what there  is or go hungry.

Other Fermentables / Re: Vinegar anyone?
« on: September 22, 2010, 09:58:14 PM »
That sounds awesome, vinegar is so easy :)

i'm curious, why do you bother pasteurizing the vinegar when you bottle it?   It's not like anything is going to grow . . .
I'm an old guy, I went to the library and looked at a couple of books on vinegar making and they both said to increase shelf life the vinegar should be heated to 170F for 20 minutes, then cooled quickly before bottling.

Other Fermentables / Re: Vinegar anyone?
« on: September 22, 2010, 08:41:18 PM »
I turned a batch of very mediocre pale ale into a very good malt vinegar a few years ago.  I also made a batch of cider just for vinegar.  It was truly amazing with crab or shrimp, it made the best West Indies I've ever tasted.  Right now I have a batch of malt vinegar almost ready to pasteurize and bottle, and I'm about to start batches of red and white wine vinegars.
I fermented the cider vinegar in one of my cornies, I left it in there over a year.  Back then I was very ignorant of the dangers of letting acetobacter loose in the brewery, but there's no way to know how many dozen batches of beer have gone through that particular keg over the past 10 years and yet I've never had an infected keg of beer. 

Pimp My System / Re: Kegerator Showcase
« on: September 22, 2010, 02:48:53 PM »
Here's the inside with a bunch of bottled beer stored in the basket and on top of the kegs.  Also I have new tap handles that you can see the backs of.  I glued 1/32" steel strips to a rectangular piece of wood attached to the faucets, then I bought sheets of thick magnet paper to use as labels.  It's easy to change the labels as needed.[/IMG]

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