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Topics - beerocd

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31
The Pub / Wildcard
« on: January 19, 2010, 02:42:34 PM »
I think this is the only way a thread can possibly not go off topic. It's Seinfeld-ish; a thread about nothing. I'll start....


Anybody else here throw away their money on Lottery tix? I think it's worth it every now and then to plop down a fiver and then kick back with a beer and fantasize about what you'd do with the winnings.


32
All Things Food / Coffee roasting
« on: December 24, 2009, 07:01:09 PM »
Anyone? I think I saw one or two of you mentioning it.

As I said in another thread I use a popcorn pumper and a hurricane glass. Those are unmodified, but I use an extra long power cord which will extend the roast times just enough to get better tasting coffee. It's totally by sight and sound - after second crack I give it maybe 5 seconds and dump it all out to cool. The house smells awesome when I bring in the hot beans.


33
All Things Food / Coffee Makers
« on: December 21, 2009, 06:41:13 PM »
What have you got?

I have a Saeco Italia. These things are like sports cars. Very cool, work great (when they work), but are in the shop a lot. Contemplating moving to something different and/or better. Who does what with their coffee?

I also roast sometimes with an air popper and hurricane glass. That should be a different thread maybe.

-OCD


34
All Things Food / Peasant Food
« on: December 18, 2009, 04:29:15 PM »
So, no filet - no saffron - no lobster - no truffles, you get the idea.

Baba ganoush
3 medium eggplants halved, salted and oiled on a cookie sheet and roasted
1/4 cup sesame seeds
4 garlic cloves, minced
1 lemon juiced, plus zest
pinch of curry + tumeric
salt and pepper, to taste
drizzle extra-virgin olive oil
drizzle sesame oil

I'm a VitaMix kinda guy. Scape the eggplant away from the skin throw everything into the blender. Voila!

35
All Things Food / Non stick pans
« on: November 13, 2009, 06:54:27 PM »
Dunno about you guys but I just lose my mind when the omlette doesn't slip right out, picture perfect. So I've mostly been buying a new one every 12-18 months. Where'd the non-stick part go?  :-\
Anyhow - longest lasting pan I've had to date is from Pampered Chef - around 3 years, and about time for another one.
Anyone got something better? (buttload of butter is not the right answer)

-OCD

36
Other Fermentables / Ingredients besides honey, water, yeast ?
« on: November 13, 2009, 05:02:32 PM »
Got Plain Jane in the fermenter. Is there anything phenomenal out there I should be adding to my next batch?
I have Ken Schramm's book but I kind of like the mob mentality for trying out new suggestions.

-OCD

37
Yeast and Fermentation / Harvesting Yeast from Commercial Beer
« on: November 12, 2009, 11:49:49 AM »
Seems there's only one list that everyone refers to for culturing yeast from and it's way out of date.
I do it because I feel like I'm getting a two-fer if I buy a great beer and then get to use the yeast to boot.
Maybe we can build a current list here?

Done:successfully
Rogue Chocolate Stout
Schneider Weisse
Hoegaarden

On Deck:unconfirmed
Allagash White
SN Kellerweis

Yeah, I like wheat beer.

-OCD

38
Equipment and Software / Magnetic VS Peristaltic
« on: November 06, 2009, 09:01:20 PM »
Through indecision, I happen to have both. I know the magnetic is more popular, but I think it's more due to cost. So, I'm soliciting opinions. If you could have either - and cost is not the deciding factor which route would you go?


-OCD

39
General Homebrew Discussion / Divisions by State or Metro Areas ?
« on: November 05, 2009, 04:06:55 PM »
You know, homebrew clubs, bars to visit, homebrew shops, brewery tours.
It'd be cool if I was going to XXXXX city to be able to come up with a quick list of must sees.
Maybe it can just go to a faq or wiki. But it'd be nice.

-OCD

40
All Things Food / Beer Dough - Pizza
« on: November 05, 2009, 10:51:18 AM »
PIZZA DOUGH WITH BEER

1-1/2 cups Flat Beer
3-3/4 cups All-Purpose Flour
3 Tbsp. Sugar
1-1/2 tsp. Salt
1-1/2 Tbsp. Butter
1-1/2 tsp. Active Dry Yeast

It's a great dough, retarding it in the fridge overnight makes it better.
A super hot oven (450-500) and a pizza stone really help to get you the best pizza.

-OCD

41
Equipment and Software / How do you brew?
« on: November 04, 2009, 10:35:59 PM »
What's your brew setup? Wondering what's most common.

Currently I use my retaining wall, BBQ grill, a chair and a cinder block to hold my stainless pots so I can brew outdoors on camp chef burners. Hoping to go indoor electric before snowfall.

-OCD

42
The Pub / Banned!
« on: November 04, 2009, 10:27:30 PM »
Denny,
I read your FAQ and - well things are still a little unclear, so could you please post examples of things that are just this side of acceptable so we can use that as our redline. Images, language and slang much appreciated.  ;)

-OCD

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