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Messages - smurfe

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16
All Things Food / Re: Crabcakes with Roasted Red Pepper Sauce
« on: December 20, 2009, 06:20:34 AM »
Sorry... THIS is a crab cake.



Wish I would of took a pic of the cakes I made last night. I used the jumbo lump crab meat in them. Big 'ol meaty chunks of crab that bested that pic. I normally use the regular lump meat though as it is $6.00 a pound cheaper.

17
All Things Food / Re: Good price, quality stainless pans?
« on: December 20, 2009, 06:03:12 AM »
All Clad fan here to but there are others out there that are fine. One point I have to add is to look around for individual pieces as opposed to boxed sets. This way you get pans you actually use and not be paying for pieces you never use. I buy all my pans this way. Normally I go to a local restaurant supply store and see what they have on sale or look for "seconds" to save a few bucks. Same goes for knives. I have a knife fetish and have numerous sets of knives. I have a set of Henkles which I hate. I had a set of Shuns which were good knives but sold them. I have a set of Global's which are very good to but rarely use them. I have bought a few individual Japanese carbon steel knives which I use for almost all of my needs. In fact, I actually just use 2 knives on a regular basis. A 240mm Gyuto (Japanese chef knife) and a 120 mm Petty (paring knife). Occasionally I use the Global bread knife and slicer. Unless you are a real knife nut though I would recommend a VG-10 stainless as opposed to a Carbon Steel knife.

210mm Misono UX10 Gyuto and Global G1 chef knife



240mm Watanabe Pro Gyuto and 240mm Tanaka Damascus Gyuto. Both #2 Blue Carbon Steel


18
All Grain Brewing / Re: RIMS
« on: December 20, 2009, 05:21:26 AM »
You circulate just the mash (the 1.33 qts per pound) not the entire boil volume. You circulate during the mash, stop circulation and start the sparge and begin to drain to the boil pot. If you batch sparge you do your circulating mash, then stop the circulation and add your batch sparge and drain to the boil kettle.

19
The Pub / Re: Happy Thanksgiving
« on: November 26, 2009, 09:47:52 AM »
Happy T-Day back at all of ya.

20
No issues on my end. Still works as normal here.

21
All Things Food / Re: Epic Failure
« on: November 25, 2009, 09:50:26 PM »
Tweaked the recipe and baked in a water bath tonight. Came out a whole lot better. Still need to work on it but I am getting closer. I still think my oven get hotter than I think and have to verify that.



22
All Things Food / Crabcakes with Roasted Red Pepper Sauce
« on: November 25, 2009, 09:48:27 PM »

Fixed this a couple nights ago. Crab cakes with a roasted red pepper sauce. Was really easy to make. Make your favorite crab cake and then make the sauce which was just a 15 oz can of tomato sauce, a 16 oz jar of roasted red bell peppers, minced a few cloves of garlic, puree with blender or food processor. I used my new immersion blender and it worked great. Bring to a simmer. Add a pint of heavy cream and a cup or two of fresh shredded parmesan cheese, stir well and bring back to simmer. In another bowl take 4-6 oz of sour cream and whisk in heavy cream until thinned a bit. Place in a squirt bottle or use a plating/sauce spoon. Place the pepper sauce on the plate. Place the crab cake and then drizzle the sour cream sauce around it. Keep warm. Was a very fast, easy and delicious sauce for the crab cake. I served it prior to a serving of my Red Pepper Risotto. Was a great meal.





23
All Things Food / Epic Failure
« on: November 22, 2009, 01:09:27 PM »
Tried to make a New York Cheesecake today. Epic failure at it's best. Tastes great, looks like crap. Guess I need to get a thermometer and check my oven temp. Looks like it cooked way too hot or I just made up a crap recipe. Gonna try it again but with a water bath next time.


24
The Pub / Re: What do you like besides homebrew
« on: November 22, 2009, 08:28:01 AM »
I also forgot Zombie Hunting and Bigfoot.  ;D

25
Equipment and Software / Re: making the switch to all grain!!!
« on: November 22, 2009, 08:25:40 AM »
I have a Sabco and before I had it I had (have) basically the same Set up you ordered. Guess what? Same beer. I do have a lot more fun with the Sabco and hey, the wife made me get it. Actually she bought it for me as a gift but I made really good beer with the Rubbermaid coolers.

26
Equipment and Software / Re: Brewing Software
« on: November 21, 2009, 07:55:35 AM »
I love Beersmith, I miss Beersmith as I am now on Mac as well. I tried the different suggestions to get it to work on a Mac but have had issues with each event. Mainly I can never use the Brew Sheet preview or print. It is a great program though that I was comfortably breezing through in about an hour. I have been hearing forever that a Mac version is coming but I got tired of waiting. If and when it does get here, I will buy it.

I bought a copy of Beer Tools Pro and BeerAlchemy yesterday. I have to say they are not nearly as easy to use. Actually making a recipe is easy although a bit more clumsy than in Beer Smith. My issue so far is getting the software setup with my equipment. Each program seems to ask a different spec of a piece of equipment. Of the two I bought, I kind of lean toward Beeralchemy. That does you no good though if you are on a PC as it is Mac only. I way prefer Beersmith over Beer Tools Pro though. Pro Mash never interested me at all. I tried  demo and ditched it the minute I tried BeerSmith.

27
The Pub / Re: Hey Guitar Players...
« on: November 16, 2009, 11:39:42 AM »

28
All Things Food / Re: Non stick pans
« on: November 14, 2009, 03:10:06 PM »
I have two non-stick skillets. A 12 inch Caphalon and a 6" All Clad. Both are around 10 years old. The 12" gets used a lot, almost daily. Keys to those are never ever ever ever use a metal utensil in them or even a wooden spoon. Use silicon utensils and use moderate heat as well. Also, when you wash them, never put them in the dishwasher or use any kind of abrasive scouring pad, even the nylon. That said though, I use a 12" All Clad stainless skillet the most here and occasionally the cast iron skillet that I have that was my grandmothers and it probably 60-70 years old. We use a lot of cast iron cookware. I have a Le Creuset Dutch oven and a Batali Risotto Pan which is just a large coated cast iron saucier pan. Love these pieces and are very non-stick as well.

29
Commercial Beer Reviews / Re: Lagunitas Brown Shugga' (Sweet Release)
« on: November 14, 2009, 02:55:42 PM »
Ahh Lagunitis, I just love their beers. Love the Brown Shugga. Did a clone a while back that wasn't too bad at all. I just wish I could buy their beers locally.

30
Ingredients / Re: Is Maris Otter worth it?
« on: November 13, 2009, 12:06:19 PM »
Another vote. While both make good beer, I can definitely tell the difference and as soon as I can use up the 2 sacks of Rahr I have it will be 100% Marris Otter here as well.

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