« on: December 18, 2009, 06:35:53 PM »
I scrubbed the mild and did a rye pale ale instead.
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The general consensus has been to take a gallon of first runnings, reduce it to a quart and add it back to the boil.I did a 10 gallon batch and turned 2 gallons of first runnings into a little less than a quart, it had the consistency of LME.
texas is going to get beat like a drum.Just like Bama stomped the crap out of that piss-ant team from Utah last year. I hope not.
Wow! That is all I can say. Wow! I don;t think anyone expected Alabama to handle Fla like that. One thing I got a kick out of was Tebow boo-hooing in the end. I like the kid so don;t get me wrong, but man - was he was really boo-hooing like a 12 year old girl who spilled ice cream on her new party dress or what?Give him a break-all week long he's been hearing about how he's the football GOD who'll single-handedly destroy the TIDE. Of course he never imagined it could turn out this way.
my wife makes pupusas, which is really her comfort food that has become mine.Back in 1971 I was an exchange student in El Salvador and we used to buy papusas daily from street vendors. The sons of the family I lived with would take handfuls of cortido from gallon jars and put it on the papusas, but back then it was way too spicy for me to eat. Now I'd like to try it again. Those pictures brought back some great memories.
it's essentially masa (maseca - a corn flour dough) mixed with some oil and water and rounded into a flat pancake that is then stuffed with either cheese(we use mozzerella) or meat (pork or chicharon) or beans (usually refried consistancy). Had some awesome ones with squash|cheese as well once. Then cooked on a flatpan until golden brown with light browning. They should not be dry but not be greasy either.
topped with cortido (which is kinda like a cabbage relish/saurecrout) vinegar/carrot/cabbage/onions/garlic/jalapenos or chil pequins) then topped with warm red salsa
with cortido it looks something like this: