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Messages - blatz

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2191
The Pub / Re: Another Lost Buddy
« on: May 11, 2011, 12:31:56 AM »
Dammit, Paul. I'm so sorry.  Me and the gang are about to go for a walk, but when we get back, we'll all have a sip (me more than that) in Soileau's Kei Gogi Wetzel's honour.  My condolences. :'(

Paul

2192
better is also sometimes actually because upon repitch, the brewer is pitching a more sufficient quantity of yeast.

2193
Beer Recipes / Re: SA Noble Pils
« on: May 10, 2011, 09:03:44 PM »
according to one of the brewers at Sam Adams:

put 1 oz. of each hop (5 nobles) in a cup, mix, and drop in the boil equally at 60, 15, and 0. Then dry hop with 1.5 to 2 oz. in the same way (all 5 nobles evenly split) in the secondary for about 7 days.

35 ibus total give or take.

as per another board from an email response. BTW, it was only a suggestion - it may *not* necessarily be exactly what SA does.

2194
I usually stop at 5 generations or less, but I stretch one vial/pack for a very long time as I split the cake into thirds each time, so its exponential - I think I bought all of  2 packs of yeast last year, yet I brewed 180-200gal.

2195
Commercial Beer Reviews / Re: Sam Adams Noble Pils
« on: May 10, 2011, 01:12:54 PM »
Finally found a six pack of Noble Pils.  Very disappointed!  Absolute junk.  Then I noticed the best if consumed before May notch.  Bummer.  I was really looking forward to drinking this beer.  It tasted like Bud Dry. 

I didn't quite like this years as much as I remember liking last years.  That said, I recall last year that it went downhill very, very quick - the bottles I had when it was first released were killer, but as they sat in the fridge over just  a few weeks, it seemed to degrade a lot - this is all from the same 12pk.  I'd still give it a go next year at the start of the season (Jan/Feb/) - YMMV.

2196
All Things Food / Re: May is National Hamburger Month
« on: May 10, 2011, 01:10:28 PM »
made the burgers friday night - keeping cold till ready to cook helped immensely - nice and pink in the middle!

Still undecided on if grilling or skillet - they were both incredible and it was a little tough to actually distinguish aside from the grill marks.

thanks for the tips!

Burgers on the grill(charcoal of course) are WAY better than in the skillet IMO. Use some soaked mesquite chips to send them over the top...

This weekend I tried a combination - smash & seared them for about a minute on each side to get a nice crust on the cast iron inside, tented with foil to let them rest a bit, then finished them on the grill with the lid closed so the cheese could melt. You keep the sear from the pan no matter what, and by finishing on the grill all those lovely lipophilic compounds in the charcoal smoke get bonded to the meat. Crust + smokiness = perfect.

I think this is my next burger though - http://eater.com/archives/2011/05/06/dave-arnold-makes-the-burger-of-the-future.php

Bacon + meat glue = bacon disc == awesome.

couldn't you just put the skillet on the grill to do that? (I've been thinking of this myself).

2197
All Things Food / Re: May is National Hamburger Month
« on: May 09, 2011, 08:58:48 PM »
Burgers on the grill(charcoal of course) are WAY better than in the skillet IMO. Use some soaked mesquite chips to send them over the top...

I got home from work late and didn't have time to break out my Weber, I grilled on my gas one.  Doh...

2198
All Things Food / Re: May is National Hamburger Month
« on: May 09, 2011, 04:13:40 PM »
made the burgers friday night - keeping cold till ready to cook helped immensely - nice and pink in the middle!

Still undecided on if grilling or skillet - they were both incredible and it was a little tough to actually distinguish aside from the grill marks.

thanks for the tips!

2199
All Things Food / Re: Rotisserie?
« on: May 09, 2011, 04:12:05 PM »
damn - forgot the pictures - sorry.  It was a bit difficult to judge the internal temp since the meat near the bone was obviously very hot and then you had to make sure to not hit the spit with the thermapen - just did my best.

It was a little hectic while cooking - we were trying to cram in some pool time while cooking the roast and I was a little off since I expected a full 2 hours for the roast so I blanked on grabbing the camera or even my phone  :(

for the swiss chard, my wife generally makes it so I'll confirm this was the way and post back if I was mistaken, but here's the general rundown:

remove the leaves from the hard stems, wash, rough chop.  dice a small onion (vidalia perfect here) and saute with a few minced cloves garlic in OO in skillet till onions are soft, then add chard, and wilt like you would spinach.  add a splash of balsamic just before you take off the burner.  S&P to taste.

2200
Beer Recipes / Re: Two-Hearted Ale Clone
« on: May 09, 2011, 03:46:52 PM »
Can you get German Munich malt instead of Briess?  I would think that would have a positive flavor impact.

If I can't get it locally I am sure I can buy it online. Thanks Gordon.

that should help immensely, even with the small amount.  Briess Munich = FAIL.

2201
All Things Food / Re: Rotisserie?
« on: May 09, 2011, 03:45:30 PM »
well, went with the simple preparation - 18-20 cloves inserted into a 5.5lb pork roast, bone in, salt & pepper, fresh rosemary.  on the rotisserie for about 90-105min.  rested for 15. internal temp at about 165-170.

served with the above fig/port reduction, roasted sweet potato/onion/garlic mash, swiss chard and salad.  glass of lindemann's Pomme and then a few bohemian pils.

un. freaking. believable.

a few chops left over for dinner - drooling already!

2202
Classifieds / Re: 50' B3 Immersion Chiller
« on: May 09, 2011, 03:26:15 PM »
Had it for a little over a year. Hose fittings. Works well, but I'm switching to a cfc.  $50 plus shipping.

1/2 in or 3/8in diameter?  might know someone interested.

2203
All Things Food / Re: Rotisserie?
« on: May 06, 2011, 02:53:01 PM »
sweet apple jalapeño jelly?

recipe?

I was thinking store-bought but this looks like a good recipe: Apple Pepper Jelly.

if i have time to make it on Sat, i might try that - otherwise, storebought it is! thanks.

2204
All Things Food / Re: May is National Hamburger Month
« on: May 06, 2011, 02:51:41 PM »
gordon - chilling might be the answer - I guess I've always figured it was like steak where you want them out for 30-40 min before cooking - but that may help - will try tonight.

planning on grilling two and making two in the skillet on the side burner to compare- weather is too beautiful to not be outside.

2205
All Things Food / Re: Rotisserie?
« on: May 06, 2011, 02:48:50 PM »
I have a recipe from a Giada book for a fig port reduction sauce that is incredible.

You've made it?  Can you post it?  It sounds delicious.

sure - I've made it for pork loin roasts before and its unbelievable - everyone who's had it has asked for the recipe - this looks like its the same one:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-loin-with-fig-and-port-sauce-recipe/index.html

Cheers!

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