946
All Grain Brewing / Re: General mash tun advice
« on: November 21, 2009, 03:57:13 AM »
damn, i just bought the 10 gallon AGS from northernbrewer and it comes with red coolers..... am i doomed to make s***ty beer?
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947
Equipment and Software / Re: is this a good/decent stir plate?
« on: November 20, 2009, 08:22:15 PM »
the seller has gotten lots of positive feedback, but this one worries me....
"Unsatisfied with quality, not very powerful, seller very good"
"Unsatisfied with quality, not very powerful, seller very good"
948
Equipment and Software / is this a good/decent stir plate?
« on: November 20, 2009, 07:40:31 PM »949
Equipment and Software / making the switch to all grain!!!
« on: November 20, 2009, 05:00:30 PM »
i've been brewing extract for the past eight or ten months. i had upgraded my brew kettle to a 10 gallon mega-pot already and was perfectly happy for a few months.
now i've got the itch to brew all grain so i have more control over the flavor of the beer and cut the cost of my brewing. i ordered the 7 lb barley crusher from northern brewer as well as this....
10 gallon AGS
not a sabco i know, but i'm sure it will keep me occupied until i have the resources to upgrade again.
i'm actually more nervous about screwing my beer up now than i was before my first extract batch....
now i've got the itch to brew all grain so i have more control over the flavor of the beer and cut the cost of my brewing. i ordered the 7 lb barley crusher from northern brewer as well as this....
10 gallon AGS
not a sabco i know, but i'm sure it will keep me occupied until i have the resources to upgrade again.
i'm actually more nervous about screwing my beer up now than i was before my first extract batch....
950
The Pub / Re: Forum Members Pics
« on: November 19, 2009, 10:40:46 PM »
Me at the Regensburg Salthouse eating brats
i'm on another forum with you.... beeradvocate maybe?
951
Ingredients / Re: what's the difference between these two types of licorice?
« on: November 19, 2009, 03:43:34 PM »The Licorice Stick is what a former Bell's brewer told me was used in their Kalamazoo Stout. Works great. No knowledge of the root.
Fred
thanks. i'll use the stick then!
952
All Things Food / Re: Thanksgiving recipes -- let's see 'em!
« on: November 19, 2009, 03:03:49 PM »Holy jebus man! This sound so good... Likewise, we usually do up a traditional in the oven. But also, I will be smoking up a turkey as well this year. I usually do up butts, hams, whatever, with ABT's, fatties for breakfast. Your recipe looks fantastic though!
I'll have to do some thinking now before I post anything more!
Thanks, lonnie! I hope I can execute my recipe well with all the other culinary tasks I have to tackle that day.
What are ABTs and fatties? I suspect fatties are some sort of sausage?
i posted an abt recipe in the bbq thread.
953
Ingredients / what's the difference between these two types of licorice?
« on: November 18, 2009, 10:04:13 PM »
http://www.northernbrewer.com/default/catalogsearch/result/?q=licorice
do both these products do the same thing? i'm looking to get a licorice taste into my RIS.
thanks in advance.
do both these products do the same thing? i'm looking to get a licorice taste into my RIS.
thanks in advance.
954
All Things Food / Re: Thanksgiving recipes -- let's see 'em!
« on: November 18, 2009, 09:58:22 PM »Maybe we could stick to just 2 or 3 of our favorites?
sorry if i got carried away. didn't realize we had a two or three post limit per thread....
955
Equipment and Software / Re: Condensation in Chest Freezer
« on: November 18, 2009, 09:21:25 PM »
i just started using damp rid. picked it up from home depot.
can't stand cleaning mold out the keezer every week.
can't stand cleaning mold out the keezer every week.
956
The Pub / Re: Lets get to know each other!
« on: November 18, 2009, 09:17:35 PM »
39, married with a four year old and one on the way.
i've been brewing for less than a year, but have been into craft beer since the mid 90's.
i work in insurance and dabble in investment property on the side.
currently brewing extract, but i'm about to switch to all grain for the cost savings and the extra control over the finished product.
peace
j
i've been brewing for less than a year, but have been into craft beer since the mid 90's.
i work in insurance and dabble in investment property on the side.
currently brewing extract, but i'm about to switch to all grain for the cost savings and the extra control over the finished product.
peace
j
957
All Things Food / Re: Thanksgiving recipes -- let's see 'em!
« on: November 18, 2009, 08:56:38 PM »
tortellini
various combinations of meats are used for tortellini filling depending on region and personal taste. in bologna, known for its tortellini, the filling usually consists of turkey bread (or capon), pork, prosciutto and parmesan
3 tablespoons butter
1/4 pound pork loin
1/4 pound turkey breast
1/4 pound mortadella
1/4 pound prosciutto
1 bay leaf
1/2 to 3/4 cup grated parmesan
pinch of nutmeg
1 egg
salt and pepper
cut pork and turkey into small pieces and cook in butter with bay leaf. remove bay leaf and allow to cool.
in a food processor combine the pork, turkey, drippings from cooking pan, mortadella and prosciutto. grind, but do not puree. mix meats with cheese, nutmeg, egg, salt and pepper. cover and refrigerate for 4 hours or overnight.
use dough cut in rounds, 1 3/4 to 2 inches.
place a teaspoon of filling on each round. moisten the edges of the round with egg or water. fold the round, forming a crescent, enclosing the filling. seal the edges by pressing with your fingers or the prongs of a fork. then bring the two ends of the crescent together, overlapping them and twisting one end over the other. seal the ends. the sealed edges should be curved up in the shape of a little hat. tortellini are sometimes called capppelletti, little hats.
spread the finished tortellini on a cloth. turn after about 30 minutes so the tortellini can dry on both sides.
for the dough.....
3 cups flour
4 eggs
salt to taste
2 tablespoons water
put the flour in a bowl or on the countertop. make a well in the flour. break eggs into the well and add salt. beat the eggs with a fork and gradually pull in and mix the flour and egg with your hands.
work the dough, adding a few drops of water if the dough is too dry. if the dough is too moist, add a little flour. knead the dough in a rolling motion, pushing it away from you wht the heels of your hands. knead until the dough is smooth. the dough should remain soft but not sticky. when the kneading is complete, break the dough into 6 or 8 pieces, roll into balls, then flatten the balls somewhat, and oil them slightly to prevent drying. put the balls in separate plastic bags. wrap the dough in a cloth and allow it to rest for 1 hour.
various combinations of meats are used for tortellini filling depending on region and personal taste. in bologna, known for its tortellini, the filling usually consists of turkey bread (or capon), pork, prosciutto and parmesan
3 tablespoons butter
1/4 pound pork loin
1/4 pound turkey breast
1/4 pound mortadella
1/4 pound prosciutto
1 bay leaf
1/2 to 3/4 cup grated parmesan
pinch of nutmeg
1 egg
salt and pepper
cut pork and turkey into small pieces and cook in butter with bay leaf. remove bay leaf and allow to cool.
in a food processor combine the pork, turkey, drippings from cooking pan, mortadella and prosciutto. grind, but do not puree. mix meats with cheese, nutmeg, egg, salt and pepper. cover and refrigerate for 4 hours or overnight.
use dough cut in rounds, 1 3/4 to 2 inches.
place a teaspoon of filling on each round. moisten the edges of the round with egg or water. fold the round, forming a crescent, enclosing the filling. seal the edges by pressing with your fingers or the prongs of a fork. then bring the two ends of the crescent together, overlapping them and twisting one end over the other. seal the ends. the sealed edges should be curved up in the shape of a little hat. tortellini are sometimes called capppelletti, little hats.
spread the finished tortellini on a cloth. turn after about 30 minutes so the tortellini can dry on both sides.
for the dough.....
3 cups flour
4 eggs
salt to taste
2 tablespoons water
put the flour in a bowl or on the countertop. make a well in the flour. break eggs into the well and add salt. beat the eggs with a fork and gradually pull in and mix the flour and egg with your hands.
work the dough, adding a few drops of water if the dough is too dry. if the dough is too moist, add a little flour. knead the dough in a rolling motion, pushing it away from you wht the heels of your hands. knead until the dough is smooth. the dough should remain soft but not sticky. when the kneading is complete, break the dough into 6 or 8 pieces, roll into balls, then flatten the balls somewhat, and oil them slightly to prevent drying. put the balls in separate plastic bags. wrap the dough in a cloth and allow it to rest for 1 hour.
958
All Things Food / Re: Thanksgiving recipes -- let's see 'em!
« on: November 18, 2009, 08:56:15 PM »
eggplant slices, tomatoes and mozzarella
2 or 3 medium round eggplants
flour for dredging
4 round tomatoes, sliced
2 anchovy fillets, chopped
2 cloves garlic, finely chopped
sliced mozzarella
1/2 cup basil, chopped
vegetable oil
olive oil
1 teaspoon white vinegar
salt and pepper to taste
slice eggplants. dredge eggplant slices in flour and fry in plenty of vegetable oil. do not allow to get too crisp. remove eggplant slices from oil and place on paper towel to drain.
oil a baking dish and place in 1 slice of eggplant at a time. on each slice of eggplant place a slice of tomato and a thin slice of mozzarella. place the next slice of eggplant halfway over the previous slice and continue until the bottom of the dish is covered. the eggplant should be so staggered that half of the previous slice is exposed. bake at 400 degrees for 10 minutes.
in a saucepan heat 1/2 cup olive oil. add finely chopped anchovies, garlic, basil, vinegar, salt and pepper. stir well to dissolve anchovies. remove from heat.
remove eggplant slices frmo the oven and immediately pour on sauce. allow to cool slightly. eggplant may also be served cold.
(from the region of Campania)
2 or 3 medium round eggplants
flour for dredging
4 round tomatoes, sliced
2 anchovy fillets, chopped
2 cloves garlic, finely chopped
sliced mozzarella
1/2 cup basil, chopped
vegetable oil
olive oil
1 teaspoon white vinegar
salt and pepper to taste
slice eggplants. dredge eggplant slices in flour and fry in plenty of vegetable oil. do not allow to get too crisp. remove eggplant slices from oil and place on paper towel to drain.
oil a baking dish and place in 1 slice of eggplant at a time. on each slice of eggplant place a slice of tomato and a thin slice of mozzarella. place the next slice of eggplant halfway over the previous slice and continue until the bottom of the dish is covered. the eggplant should be so staggered that half of the previous slice is exposed. bake at 400 degrees for 10 minutes.
in a saucepan heat 1/2 cup olive oil. add finely chopped anchovies, garlic, basil, vinegar, salt and pepper. stir well to dissolve anchovies. remove from heat.
remove eggplant slices frmo the oven and immediately pour on sauce. allow to cool slightly. eggplant may also be served cold.
(from the region of Campania)
959
All Things Food / Re: Thanksgiving recipes -- let's see 'em!
« on: November 18, 2009, 08:55:57 PM »
goulash
(for 6 servings)
1/2 pound lean beef, cut into bite-size pieces
2 onions, chopped
1 clove garlic, finely chopped
1 tablespoon tomato paste
2 potatoes, cut inot bite-size pieces
1 teaspoon paprika
2 tablespoons butter
2 tablespoons olive oil
salt
1 bay leaf
dash of cumin
dash of majoram
zest of 1 lemon
cook onion and garlic in oil and butter until onion is transparent. add meat, paprika and tomato paste. cook for 15 minutes. then sprinkle lightly with flour. add 1 1/2 quarts water. salt to taste and continue cooking until meat is almost tender. add potatoes. when the potatoes are cooked, add bay leaf, lemon zest, cumin and majoram. cook about 5 minutes longer and serve.
(from the region of Trentino Alto Adige)
(for 6 servings)
1/2 pound lean beef, cut into bite-size pieces
2 onions, chopped
1 clove garlic, finely chopped
1 tablespoon tomato paste
2 potatoes, cut inot bite-size pieces
1 teaspoon paprika
2 tablespoons butter
2 tablespoons olive oil
salt
1 bay leaf
dash of cumin
dash of majoram
zest of 1 lemon
cook onion and garlic in oil and butter until onion is transparent. add meat, paprika and tomato paste. cook for 15 minutes. then sprinkle lightly with flour. add 1 1/2 quarts water. salt to taste and continue cooking until meat is almost tender. add potatoes. when the potatoes are cooked, add bay leaf, lemon zest, cumin and majoram. cook about 5 minutes longer and serve.
(from the region of Trentino Alto Adige)
960
All Things Food / Re: Thanksgiving recipes -- let's see 'em!
« on: November 18, 2009, 08:55:41 PM »
chicken calabrese
1 tender chicken cut into serving pieces
2 tablespoons olive oil
2 tablespoons butter
1 cup dry white wine
1 cup white vinegar
4 cloves garlic
2 cups diced tomatoes
1 tablespoon chopped rosemary
1 tablespoon chopped sage
1 teaspoon oregano
1 teaspoon capers
salt and pepper
brown chicken on all sides in olive oil and butter.
in a blender mix wine, vinegar, garlic, tomatoes, rosemary, sage, oregano, capers, salt and pepper. pour mixture over chicken and bring to a boil.
uncover adn cook over low to moderate heat for 30 minutes. if excess liquid remains at conclusion of cooking, remove chicken and turn up heat to reduce liquid.
place chicken in a serving platter and pour reduced sauce over the chicken and serve.
1 tender chicken cut into serving pieces
2 tablespoons olive oil
2 tablespoons butter
1 cup dry white wine
1 cup white vinegar
4 cloves garlic
2 cups diced tomatoes
1 tablespoon chopped rosemary
1 tablespoon chopped sage
1 teaspoon oregano
1 teaspoon capers
salt and pepper
brown chicken on all sides in olive oil and butter.
in a blender mix wine, vinegar, garlic, tomatoes, rosemary, sage, oregano, capers, salt and pepper. pour mixture over chicken and bring to a boil.
uncover adn cook over low to moderate heat for 30 minutes. if excess liquid remains at conclusion of cooking, remove chicken and turn up heat to reduce liquid.
place chicken in a serving platter and pour reduced sauce over the chicken and serve.