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Messages - blatz

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All Things Food / Re: Rotisserie?
« on: May 06, 2011, 06:55:58 AM »
sweet apple jalapeño jelly?


All Things Food / Re: May is National Hamburger Month
« on: May 06, 2011, 06:14:52 AM »
awesome guys - I'm drooling for dinner and its only 9am!

thanks for the tips - will let you know how it goes.

All Things Food / Re: Rotisserie?
« on: May 06, 2011, 06:12:24 AM »
I remember a Raichlen show for German Spiessbraten, a stuffed pork loin.  It looked awesome.  He said it was traditional to spit it perpendicular to the rotisserie.  I don't see that in this recipe, but I would have bet he said it on the show.

that's probably a different piece of equipment than I have - mine only goes paralell - but I'm pretty happy with trying out what I got - if I remember, I will try and take a picture or 2.

All Things Food / Re: Rotisserie?
« on: May 06, 2011, 06:11:04 AM »
If you do the roast pork, think about making a fruit-based sauce to accompany it.  It really goes well with apples, onions, darker fruit (prunes), etc.  I got a bunch of rhubarb in the CSA box this week; I was thinking about making a rhubarb chutney.  It would go perfectly with pork loin.  Maybe I just like the word chutney.  Almost as much as spatchcock.

I'm right with you - I was thinking of making two - one with perhaps apricot or apples and then I have a recipe from a Giada book for a fig port reduction sauce that is incredible.

All Things Food / Re: Rotisserie?
« on: May 05, 2011, 07:18:27 PM »
stopped by my butcher - pork loin roast with bone = $4.99/lb.  Rib roast = $12.99/lb so I went with the pork figuring that since this is only my second usage of the rotisserie, I'd rather minimize my losses if I screw something up.

Think I'm gonna go with what euge said unless I get a crazy hair otherwise. 

Euge - by 'stud' did you mean insert cloves of garlic into the meat?  I've done that often before, just checking as I'm not familiar with that term. 

All Things Food / Re: May is National Hamburger Month
« on: May 05, 2011, 01:38:13 PM »

Overcooking using what method? 

I've been overcooking lately on both methods (grill and skillet)

For cast iron, do you use high or medium flame? I've been using high, but I seem to wait too long for that perfect crust and wind up overdoing it - closer to well done than medium which is what I'm targeting.

For grilling, I've been trying to hit it with a high flame for ~1 min to get a nice char and then move to the low flame side to finish cooking, but again I seem to wait too long.

This thread has prompted me to make burgers tomorrow night - I might make one using each method.

All Things Food / Re: May is National Hamburger Month
« on: May 05, 2011, 01:18:50 PM »
hey what size (pre cook) do you guys make your patties?  I've been doing 1/3, but its hard to keep from over cooking at that size - 1/2 lb maybe?

Beer Recipes / Re: Oktoberfest 2011
« on: May 05, 2011, 10:52:56 AM »
So is there a danger of doing a D rest if it's not needed?  I can't really say for sure that I've ever tasted diacetyl and although I've read the description (buttery, butterscotch etc), I'm not sure how well I'd do picking it out.  It's only 2 or 3 days in the primary at a warmer temp so besides the risk of dropping the carboy if you have to move it, is there a downside to doing a diacetyl rest as a preventative action? 

i don't think there is.  I tend to do one almost everytime out of habit.  its just less pragmatic.

The Pub / Re: Post your local Gas Prices here...
« on: May 05, 2011, 10:39:25 AM »
$3.989 across the street from my office at sunoco

$4.09 at most of the major brands (BP, Texaco etc)

All Things Food / Re: Rotisserie?
« on: May 05, 2011, 10:34:09 AM »
thanks guys - I hope to stop by my butcher tonight on the way home from work and take a look at these cuts you've mentioned and see what I'll do - I may get something tonight or just price it out and go back.

I have a feeling standing rib roast may be a bit too much this time, but perhaps there's a sale - pork loin might be the winner.

Czech Pils, Bock, Helles, RIS and IPA all on tap - should be a good day!

All Things Food / Re: Rotisserie?
« on: May 05, 2011, 08:42:25 AM »
can't help much, never used one. but a thought.... what about roast beast?

what and invite the Grinch to come steal our dinner  ;D :D ;)

sounds good guys - keep em coming!

All Things Food / Rotisserie?
« on: May 05, 2011, 08:19:12 AM »
I'd like to use our rotisserie for dinner on Sunday - did chickens last weekend which were awesome, but frankly, I don't have any good ideas beyond that, so throw out some ideas/recipes if ya got em!


Equipment and Software / Re: oxidation with whirlpool chiller?
« on: May 04, 2011, 04:54:40 PM »
you *could* pull in air if you did not have your draw tube tightly fastened to your out spigot - pretty easy to spot that.

you *could* also introduce (thought it should be immediately boiled out) some if you have the return arm above the surface of the wort, causing splashing.

Equipment and Software / Re: oxidation with whirlpool chiller?
« on: May 04, 2011, 02:08:23 PM »
It can't be much - does it really matter? 

Ingredients / Re: What should I have on hand?
« on: May 04, 2011, 12:30:51 PM »
pretty similar to hamiltonT, but bear in mind, almost all I brew these days is German lagers and American ales:

1 sack each:
Maris or 2-row

3-5lbs each:

a few lbs:

2-3lbs Nobles
lb each minimum:
Mt Hood

US-05 packs and slurries of 001 and 830

I got a bug and bought a full sack of Munich II recently.  Probably a case where my eyes were bigger than my stomach, but I guess some dunkels are in my future.

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