« on: February 02, 2010, 07:50:54 AM »
As long as I get my yeast in time, I'm doing 12gal of vienna lager with Hugh Baird Vienna .
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well, little foggy this morning, and just finished cleaning up the mess (did as much as we could last night, but we couldn't make it through)
was a big hit - the only thing I royally screwed up was the spaetzle - I made the dough too firm I guess and it wouldn't press through anything - colander, large holed cheese grater, slotted spoon, so I just chopped it a little and tore chunks, but it wasn't right. next time I might just buy the dry kind...
the pork schnitzel was fantastic - my butcher actually flattened them for me, so I didn't get to try the celery seeds, but that was okay.
I made the jaeger mushroom sauce, but I think my proportion of sour cream was too high and it became more of a white mushroom sauce - still damned tasty, but not brown as I expected.
the BEST part, by far, was the pretzels for appetizer - good call woody - I actually used Matt's recipe (pawtucket patriot) and it was delectable. They could have been a little fluffier and I wonder if I should have egg washed them before salting and putting in the oven, but otherwise fantastic - i think the lack of fluffiness was not kneading enough nor giving enough rise time (50 min) - we kinda ran out of time :oops: and had to forge ahead.
On the beer front, what was funniest to me, was that despite some killer maerzen, dunkel and pilsner on tap, all the guys kept asking for the IPA :shock: - I tried reminding them that we were eating german food, but they wanted hops...
Thanks for all your help, fellas and if you have any advice on the mistakes I made, don't hesitate to post!