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Messages - kraftwerk

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106
All Things Food / Re: Cleaning grill grates
« on: May 09, 2012, 01:42:53 PM »
Hey, my charcoal comes from Argentina. Best stuff I've ever used. Big blue 15kg bag.

Wow, I didn't know they were actually getting out on the world charcoal market.

107
All Things Food / Re: curing meat
« on: May 08, 2012, 12:36:53 PM »
My bible:

Charcuterie: The Craft of Salting, Smoking, And Curing by Michael Ruhlman, Brian Polcyn

I just cut into a salt-cured prosciutto I've had curing for the last 3 months. Pretty amazing! Now I need to make friends with someone who has a meat slicer...

108
All Things Food / Re: Shrimp and Grits
« on: May 08, 2012, 12:31:15 PM »
This one'll rock your socks:

Green Chile and Sausage Grits (from Colorado Cache cookbook)

1 lb regular sausage, browned
Tabasco sauce to taste
1/3 clove garlic, minced
1/2 tsp salt
1/8 tsp pepper
1 cup grits (regular, not instant)
5 cups water
1 cup grated extra-sharp Cheddar cheese
1/4 cup butter, melted
2 large eggs, well beaten
8-12 oz fresh roasted green chiles, or to taste (canned are OK too)

Brown sausage and drain. Add Tabasco, garlic, salt, and pepper to sausage. Set aside. Cook grits in boiling water, whisking frequently. Add all ingredients together, stirring until well mixed. Pour mixture into a well buttered 9 x 13 x 2 baking dish. Bake uncovered at 350 degrees for one hour

My mom makes this for every Easter and Christmas brunch. Serve with warm tortillas. You won't be disappointed!

109
All Things Food / Re: The Art of Fermentation
« on: May 08, 2012, 12:26:08 PM »
Nothin' beats home made sauerkraut. So mild and sweet! I've never pulled off a batch myself. Does anyone think a brewing bucket would do the trick? I suppose it would then be dedicated to sour fermentation for the rest of brewing eternity, as 'kraut is loaded with lactobacillus.

Tips anyone?

110
All Things Food / Re: Cleaning grill grates
« on: May 08, 2012, 12:19:52 PM »
BEST method ever- take an onion, slice it in half, stab it on the end of your long grilling fork, flat side down. Then dunk it in your favorite oil and rub on the hot grill right before slappin' down some steaks or burgers. Works every time and tastes great. That's how we do it in Argentina, where grill masters (asadores) reign supreme!

111
All Grain Brewing / Re: Ok, so I gotta situation here...
« on: May 06, 2012, 06:05:02 PM »
Kraftwerk; so is it cling clang brewery then? That brings back
some memories. I'm going to dig out some vinyl.

Yep, I drive the Autobahn to work every day blasting German techno whilst drinking steins of dopplebock. 

112
All Grain Brewing / Re: Ok, so I gotta situation here...
« on: May 04, 2012, 10:23:10 AM »
thanks for the suggestions! Looks like I'll cut the existing grain bill in half and boost it with pils and wheat. Might still use the Hefe yeast and make a "schwartzweiss." I'll keep y'all posted. This could be interesting
!

113
All Grain Brewing / Re: Ok, so I gotta situation here...
« on: May 02, 2012, 07:48:21 PM »
I'm starting to come to terms with the fact that any direction I go here will still result in a very dark beer. So, that being said, stout would be a logical move. Could probably boost the base with lots o' pils malt.

Any thoughts on adjuncts? I wouldn't mind keeping it simple. Either way, this might turn into a double batch. Then bottle and wait for winter drinkin!

Please fill me in on this diastatic power you speak of.

114
All Grain Brewing / Ok, so I gotta situation here...
« on: May 02, 2012, 06:44:45 PM »
Ok, I had my head in my ass today. So here's the rundown, I got my Dunkelweizen recipe together before going to the LBS. Although they do have a huge selection, they didn't have everything I need. Here's the original grain bill:

Dunkelweizen, 5.5 gal

5.5# Munich II (20 SRM)
3.5# Dark Wheat Malt (9 SRM)
2.0# Wheat Malt (2SRM)
0.5# Carafa I (337 SRM)

So according to BeerSmith, this looks pretty solid. Well, I couldn't track down any 9 SRM Dark Wheat Malt so turning to the next closest thing, I found Blackprinz which is a whopping 500 SRM! Stupidly,  replacing 30% of the grain bill with the BLACKEST of the black malts!!! (This is already crushed and mixed up)

What should I do about this? The only thing that comes to mind is increasing the % of all the other malts to effectively lower the ratio of Blackprinz to non. I have a fresh Hefeweizen yeast cake that I'm itching to use. Any and all suggestions would be greatly appreciated. Also, feel free to ridicule a little. I realize this is a funny situation.

115
Beer Travel / Re: Drinking Beer in Argentina Right Now
« on: April 11, 2012, 11:39:50 PM »
Just returned from my trip to Argentina. I was fortunate enough to try some tasty brews while traveling. I visited Cerveceria Blest in Bariloche. I only sampled their pilsener. It was nice except for the slight buttery (diacetyl) flavor. The place was a little stuffy, rich folks on vacation and the wait staff knew little about the beer. Instead of ordering another, I walked the 200m down the road to Cerveceria Berlina. I must say these people know how to brew beer! The staff is super chill and really into the beer. I tried the imperial IPA which just won 3rd best beer in South America, as well as a very nice Weissbier. Also I can't speak enough praises about Cerveceria Cossab in Buenos Aires. Every one of their beers is spot-on with style. The blonde, scotch and IPA were my favorites. I highly recommend a visit there if you get the chance. It's a great little place in the Boedo neighborhood, full of cool people and good food too. A little off the beaten tourist path. Also tried the Brown Ale at Buller Brewing company in Recoleta. Who'da known that you can drink a true brown (very similar to Newcastle) just a few hundred meters from Evita's grave?! This place is a little over-priced by local standards but the beer is quite nice.

I must say, Argentina is coming around to good beer. It's nice to see a country with an emerging beer scene that's very organic, not pretentious and just plain fun. Nobody is brewing really crazy, wild beers but the beers they are brewing are very good and true to style. I'm glad that I came across these few and there are so many more to discover.

116
Beer Travel / Re: Drinking Beer in Argentina Right Now
« on: March 06, 2012, 11:32:20 PM »
I'm going to be in Buenos Aires next week! I've been once before and only had the various Quilmes types: stout, red, lager, etc. They're all very drinkable beers. Nothing amazing but all decent. Do you know anything about Cerveceria Montecristo? I hope to visit the brewery and try their stuff. What other breweries should I check out in Argentina? I have 3 weeks and will be visiting Mendoza (drinking tons of wine) and Patagonia (Blest Brewery.) Let me know if you have any suggestions!

117
Yeast and Fermentation / Did I ruin my yeast?
« on: March 05, 2012, 06:05:50 PM »
Hey all, just a quick question. I accidentally left a vial of White Labs American Farmhouse Blend (WLP670) at room temp (actually around 60 degrees) for about 24 hours. I don't plan on brewing or even making a starter for a couple weeks. Did I ruin it or should I just stick it back in the fridge and hope for the best? Thanks!

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