White Labs Edinburgh, stepped up the starter 3 times and fermented at 62F wort temp. I have a 12.2 gallon conical with a thermowell hooked to a Johnson controller all sitting in an insulated box with a window AC attached.
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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:
How many times am I going to have to look at that picture? Take the bite already.I tried to strip it from my last post.
Rocdoc1 on BA, corkybstewart on the Free the Hops boards
Me at the Regensburg Salthouse eating brats
i'm on another forum with you.... beeradvocate maybe?