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Messages - blatz

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2131
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.

2132
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. 

2133
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.


2134
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?

2135
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.

2136
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)


2137
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!

2138
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!

2139
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!

Cheers!

2140
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.





2141
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? 

2142
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
Vienna
Munich
Pils

3-5lbs each:
C-20L
C-40L
C-60L

a few lbs:
Chocolate
Roasted
Carafa

Hops:
2-3lbs Nobles
lb each minimum:
Mags
Cascade
Chinook
Centennial
Columbus
Mt Hood
Simcoe
Amarillo

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.




2143
Ingredients / Re: Weyerman CaraWheat?
« on: May 04, 2011, 12:13:27 PM »
Nice...did you get it off for the NHC in time?

Yep, UPS tracking showed it delivered on the 29th

As we're all too aware, NHC results aren't in yet but this recipe that we're talking about just took Gold in the German Wheat and Rye cagtegory of the Hurricane Blowoff Homebrew Competition down in Florida.

and it was mighty tasty  ;)

2144
Beer Recipes / Re: Oktoberfest 2011
« on: May 04, 2011, 09:00:34 AM »
just to be sure - you did see the chill step, correct?  you'll need to cold crash the starter at least overnight before decanting, otherwise you'll be dumping a lot of good yeast.  I find 48 hours is optimal.

2145
Beer Recipes / Re: Oktoberfest 2011
« on: May 04, 2011, 08:54:40 AM »
Are you saying you decant off the wort from the starter & just pitch the yeast cake that's left behind w/ a starter this big? 

yep - although I do it with all starters - starter wort, esp when its been on a stir plate is not exactly tasty - I want as little of that in my finished product as possible.

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