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Messages - MDixon

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1
All Things Food / Re: Peanut Butter
« on: September 19, 2016, 08:25:34 AM »
Quick update: When first made the peanut butter was warm from friction and flowed easily. We store our PB in the fridge because it takes us a long time to go through a jar normally. After chilling this spread better than some of the natural brands, but not as well as the national brands. You can add some oil to the mix and end up with a smoother and creamier product according to what I have read.

2
All Things Food / Re: Hoisin
« on: September 19, 2016, 06:02:11 AM »
The first time I made it I misread the rice wine vinegar to be TBSP instead of Tsp and it was quite thin, but very tasty. It also stores like a champ.

3
All Things Food / Hoisin
« on: September 19, 2016, 04:27:05 AM »
We had been making homemade lettuce wraps and one of the ingredients in my wife's recipe was hoisin and when we ran out I went to the interwebs and in a pinch made my hoisin. She likes it better than the jar stuff so I guess from now on we will make it from scratch. Should make about 1/3 cup.

4 TBSP Soy Sauce
2 TBSP Peanut Butter
1 TBSP Honey (or Molasses)
2 Tsp Rice Wine Vinegar
2 Tsp Sesame Oil
1 Tsp Sriracha Hot Sauce
1/8 Tsp Black Pepper
1 Clove Minced Garlic

4
All Things Food / Peanut Butter
« on: September 19, 2016, 04:21:08 AM »
I remember as a kid we had a place called The Peanut Shack which had a peanut butter machine with a hopper fully of roasted peanuts and it spit out a really chunky and oily peanut butter. It had a great flavor, but was far from perfect. We were running out of peanut butter at home, we don't use much, and so I decided to check into one of those machines. Turns out there are two versions. The home version is awful per reviews and the commercial version was far too expensive. I went to the web and figured out everyone makes it in the food processor and supposedly it was super easy. My next trip to Aldi I picked up a jar of dry roasted nuts for perhaps $2 and this morning I whipped out a batch of peanut butter.

Recipe
2 cups dry roasted nuts
3/4 tsp salt (to taste)
1 1/2 tbsp honey (to taste)

Pulse processor until nuts are broken into small pieces. If you want chunky peanut butter remove them now and add back at the very end. Once nuts are broken up run continuously for a minute and scrape down as needed. Repeat twice more. Over the time you will see it change from raw nuts to spreadable peanut butter. Now add salt and honey. Run for two more minutes. At the very end you can add back the nut pieces for chunky just enough to incorporate.

I did smooth today and it tasted awesome. I had planned to make chunky, but added the pieces too early and got smooth.

5
The Pub / Re: Need Your Vote - 2016 Beer Drinker of the Year
« on: September 17, 2016, 04:10:41 PM »
Got GABF tickets for Thursday so now I think we're all set. Win, lose, or draw this is gonna be a great week!

6
Look forward to speaking with you this afternoon about the Thursday tickets!!! (Where's the excited emoticon when you need one?)

7
I'm your Huckleberry for the two tickets on Thursday. I'll see if I can scratch up your email.

8
The Pub / Re: Need Your Vote - 2016 Beer Drinker of the Year
« on: September 16, 2016, 04:39:05 AM »
Thanks for all the votes. Got the nod last night. Not sure of everything, but I believe the competition will be at Wynkoop on October 5 in the evening.

9
Often mead and cider are classified as wine while beer is classified as...beer. In NC it is very difficult to have cider and beer coexist in the same production facility and I believe the same is true of wine and beer. Having two different brands and separation of the space without comingling would scratch the regulator itch. I know a cidery is trying to open in CLT and they had planned to do a braggot and thus far that is looking like a bust.

10
Looks like this one has ended. Not sure of the particulars, but at least it is over and Moonlight retains their mark.
https://mashbang.wordpress.com/2016/09/14/moonlight-meadery-retains-tm/

11
All Things Food / Re: Sous-Vide Circulator Recommendations
« on: August 16, 2016, 04:36:19 AM »
Dropped again to $149. Here is the CCC watch if anyone is interested, just enter your email and desired alert pricing. AFAIK it has never been lower than this. Mine should be arriving soon.
http://camelcamelcamel.com/Anova-Culinary-WIFI-Precision-Cooker/product/B01761T6V4

12
The Pub / Re: Need Your Vote - 2016 Beer Drinker of the Year
« on: August 14, 2016, 12:02:57 PM »
One day of voting left, need all I can get!!!

13
All Things Food / Re: Sous-Vide Circulator Recommendations
« on: August 13, 2016, 09:10:40 AM »
Moving up, now $175.

14
All Things Food / Re: Sous-Vide Circulator Recommendations
« on: August 11, 2016, 05:48:55 PM »
The Anova Culinary WIFI Precision Cooker (B01761T6V4) is currently $149 at Amazon.

15
The Pub / Re: Need Your Vote - 2016 Beer Drinker of the Year
« on: August 10, 2016, 05:47:31 AM »
Five days left to vote. Please vote daily on each device or computer. I need every vote I can muster!

http://review.wizehive.com/voting/view/wynkoop-bdoy/35771/3558955/0

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