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Messages - jeffy

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Commercial Beer Reviews / Re: Timothy Taylor Landlord Best Bitter
« on: August 18, 2011, 09:02:04 AM »
Where did you get that?

The Pub / Re: Done. Passed.
« on: August 18, 2011, 03:21:13 AM »
I have a microfish (sp?) reader at work to look up part numbers on old Mazdas, up to 1998.  I'm always surprised at how many people have never seen one.

The Pub / Re: "Never Again" beers
« on: August 17, 2011, 01:50:31 PM »
I have to second (or third or fourth) the Sam Adams triple bock It wasn't BAD perse but strage and soy saucy/maple syrupy course the one I had was 6 years old so who's to say what it was like a little fresher.

Well, when it came out, everybody was saying that it just needed some age to get rid of that flavor....;)

I guess that explains why I found a 6 year old bottle in a liqour store in boston.  ;D

I have a bottle or two from 1994/95.  Maybe it's time to see if they're better now.

The Pub / Re: Sharing small joys
« on: August 17, 2011, 03:18:01 AM »
Store-bought mayo is presumably loaded with all sorts of crazy preservatives and whatnot, so I'm guessing you don't have to worry about salmonella. I would think that's a bigger risk with home-made mayo, actually, given that it uses raw egg. Of course, if you have chickens, you have pretty much nothing to worry about. Homemade mayo is indeed ridiculously easy to make. egg yolk, drizzle a tiny stream of oil while whisking. Voila.

And you claim to live in France?    ???

What you describe is the Miller Lite of mayonaise   ::)

I make my BLT's with wasabi aioli.  Yeah Baby!  Manly mayo for manly men!

Easy Trigger - If we're getting semantic, aioli is only ever mayo + garlic. Start adding stuff and it becomes flavored mayo.

Relevant post because correcting punatic on cooking techniques is a small joy.   ;D

Edit: my father-in-law makes the egg + oil recipe all the time, unless guests are coming over, in which case he adds in tarragon and chives and lemon juice. In France, the BLTs are so amazing, masking the flavors with overly poofy mayo only lessons the supreme quality of the other ingredients. The bread is baked by a 100-year-old artisan baker whose only oven is a wood-fired model from gallic times, using flour grown in fields where wrens and magpies soar over the heads of frolicking wild boar. The lettuce comes from a monastery, grown by monks who must adhere to strict AOC lettuce guidelines. The tomatoes are hand-delivered from the wicker pannier of a rickety peugeot bicycle ridden by a young man in a flat cap. So of course, the mayo contains only egg and oil, and perhaps some salt. Anything else would be doing a gross injustice to nos compatriotes.
Wow!  You should be writing menus for expensive restaurants.

The Pub / Re: "Never Again" beers
« on: August 16, 2011, 06:03:17 PM »
Nothing has made me sick other than the Cantillon Grand Cru I drank one night 4 years ago. Still think it messed my insides up.
This reminds me of the time I went into Monk's Pub in Philly and found that they had Cantillon on tap.  The bartender obviously had had this beer returned before more than once, because she had to shout over the crowd, "it comes in a glass this size (holding up a .3 liter flute), it costs 8 dollars and it's really sour!" I still ordered it, but her reaction was funny. 
All sour beer messes with your guts.  It rarely stops me from enjoying them.

Ingredients / Re: Honey into fermenter of IIPA
« on: August 16, 2011, 04:06:23 PM »
Are we going to have another discussion of the differences between real and apparent attenuation?  The last time it gave me a headache.

The Pub / Re: "Never Again" beers
« on: August 16, 2011, 07:31:10 AM »
I attempted to drink Dave's Cave Creek Chili beer twice.  Truly awful the first time.  A few years later pretty much the same the second time.

Going Pro / Re: Becoming a professional Brewer
« on: August 15, 2011, 07:35:25 PM »
Most people will tell you to find work, even if it's volunteer work, at a brewery. 

My wife and I are going to Philly and NYC for a few days.  I'm looking forward to some beer/pub research.

I was in NYC last weekend.  The local homebrewers (a great bunch, BTW) met me at Rattle N Hum near The Empire State Building.  I think it was on 33rd between 5th and Madison.  They have a web site.

Great selection!  They had an IPA festival recently, so many were still on tap.  They had 5 gravity casks and 2 hand pumps, plus something like 40 taps.  I didn't have food while there, but what I saw looked great (like a proper English breakfast).

Two big thumbs up if you're in midtown.
I'll have to give them another chance.  The one time I was there I had the worst bartender I've ever had (and I have been to a few bars in my day).  Normally when I sit at the bar I get a little faster service than at a table, but not with this guy.  My first three choices from the cask menu were out (ha had to check with a server to find this out on each request) so I decided to get a sampler of 4 small glasses.  20 minutes later and he only had three of the four.  I think he was stoned or hung over or otherwise unable to remember simple tasks, like glance at a customer on occasion.
My favorite pub in Manhattan is Blind Tiger in the W. Village.
Philly has too many favorite pubs.  What a great beer town.
(Quoting my own post here as a follow-up). I had lunch and a few beers at Rattle and Hum today in NYC.  Service was polite and prompt and the beer and food were excellent.  There was only one cask available, a Belgian Quad, I think, but I opted for some other draughts.  A very good experience this time.  My first visit there was when they were only just opened and now 3 years later, they have their act completely together.  My server was a certified Cicerone.
In Philly Saturday I had lunch and a flight of beers at Kraftwork in Fishtown.  The beer can chicken sandwich was awesome.

Beer Travel / Re: Limestone Brewing? Plainfield IL, Chicago burbs
« on: August 15, 2011, 04:52:50 AM »
Might as well cross post it Lennie.  Otherwise I'll never see it. ;)
Me, neither.

Pimp My System / Re: My new HERMS rig
« on: August 14, 2011, 05:16:04 PM »
Very pretty.
How do you remove the stainless tubes from the kegs for clean up and grain disposal?  From a distance it looks like they are permanently attached.

Beer Travel / Re: Portland, ME ; North Conway, NH and Burlington, VT.
« on: August 14, 2011, 04:24:45 PM »
I am taking an East Coast Fall colors trip in late September. I am trying to find some good beers, breweries or bars to convince my wife that we must try. Any suggestions would be helpful.
Hey, we just did that last October.  There's a nice brewpub in Portsmouth, N.H. and it's a quaint New Egland town with a lot of history.  Try to go to Ebenezer's Pub out in central Maine, but call first for off-season hours.  The Vermont Pub and Brewery in Burlington is Greg Noonan's original brew pub and worth the trip.  We went to Redhook, Shipyard, Long Trail and Magic Hat.  All were interesting, but we didn't spend a whole lot of time at any of them.  It will be a nice time to be driving in that part of the country.

The Pub / Re: Beer Quotes
« on: August 14, 2011, 05:15:34 AM »
"Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza." - Dave Barry

"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer." - Dave Barry

"The letters in 'Brace Beemer' can be arranged to spell 'Embrace Beer.'" - Dave Barry, referring to the actor who played the Lone Ranger on radio

"All other nations are drinking Ray Charles beer and we are drinking Barry Manilow." - Dave Barry

When I heated my home with oil, I used an average of 800 gallons a year. I have found that I can keep comfortably warm for an entire winter with slightly over half that quantity of beer. --Postpetroleum Guzzler, Dave Barry

All Grain Brewing / Re: Head retention in German pils
« on: August 13, 2011, 05:11:29 PM »
I found this on a site about Weyerman Chit malt.  Sounds interesting.
"Chit malt is made from highly undermodified barley and can be used up to 10% of the grist. Its purpose is to increase foam and head retention in the finished beer and may increase hop profile (Briggs). It is kilned to same degree as normal pilsener malt."

Ingredients / Re: Rookie looking for guidance...
« on: August 13, 2011, 01:13:00 PM »
I kinda doubt you can make an actual Wit from an extract kit, but you can certainly make a pale wheat beer from extract and add spices to it (coriander, orange peel) at the end of the boil and make something very wit-like.  Combine this with the appropriate yeast and you'll have something very reminiscent of the style and sounding pretty good for a summer beer.

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