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Messages - MDixon

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All Things Food / Re: Kitchen Knives
« on: January 03, 2012, 03:17:39 PM »
I meant to post this awhile back about the Guy Fieri knives. I got them for my wife and they are nice and sharp, but the Draggon Dagger is the cat's meow for cutting sandwiches in half. I am sure it has other uses, but that is my favorite knife for that task and I've never seen one work better for that task!

Beer Travel / Re: My kingdom for a Wisconsin IPA
« on: December 27, 2011, 10:24:11 AM »
Let it not go unnoted that Ruination was instrumental in N. Carolina changing it's ridiculous beer alcohol content laws(this was the beer loved by people who lobbied for the law reform as it was illegal there). Which has now paved the way for SN to set up shop in that state.

That statement does not ring completely true. What was instrumental in North Carolina changing it's laws was enough people finally bonding together in a grassroots effort to change the law. Stone did send some beer for a few events, but Stone did not even distribute in NC until late 2008 into 2009. The first meeting about changing the laws in NC happened at the All About Beer offices in Durham in February 2003 and there were about 35 of us there. At that time we didn't even call it Pop The Cap. One guy had previously put up a website about the current statutes and we (read as "I") had been posting about it in the homebrewing community since 1999.

So back to the point, Stone had little to do with the change of the alcohol laws in NC.  

Beer Travel / Re: My kingdom for a Wisconsin IPA
« on: December 23, 2011, 02:55:44 PM »
A wise man penned this back in 2005 about Enigma, ignore the beer reviewing site fluff... ;)
The beer poured into the chalice almost clear golden medium amber with an off-white head which rose tall and fell very slowly to lace the glass.

The aroma was a melding of oak aroma and bourbon. Neither aroma was overpowering and both worked well together. Behind that was a light fruitiness which was hard to distinguish between cherry or raspberry.

The flavor was fruity and slightly sour, or better termed as acidic. The flavor was distinctly cherry, but more subdued than say Cherry Tart (Wisconsin Belgian Red), much more. The cherry flavor was tempered with oak that finally finished out as a bourbon, but was only subtle, never overdone.

The finish was dry and crisp with lasting cherry which transformed on the palate in the finish to oak and later to light bourbon. The body was medium and the carbonation was spot on.

This beer, probably one of the few released from the brewery was worthy of asking about if you ever visit. Most bourbon beers are overdone and perhaps overrated, but this one is subtle and sublime. A mix of fruit beer and bourbon and a wonderful way.

Purchased for $10 in 2003 at the brewery on a private tour prior to Great Taste of the Midwest, unlabeled with only a gold crown cap on a green 750 ml bottle. At least 12 other people purchased a bottle(s). I wish I had another bottle, and had been waiting for the right moment to open this one. It should have been stored for even longer and a more special occasion, but today seemed like the day. The reason was GT tickets went on sale today even though I will not be able to attend this year.

Wood and Barrel-aged Beers: 2003 Silver Medal GABF, 2004 Bronze Medal GABF.

The Pub / Re: CFHB Member - Beekeeper Takes a Heavy Loss
« on: December 21, 2011, 06:43:48 AM »
That's incredibly stupid. Without honeybees we'd eventually go extinct...

Beer Travel / Re: My kingdom for a Wisconsin IPA
« on: December 20, 2011, 07:11:35 PM »
Ale Asylum or're welcome ;)

All Things Food / Re: Sausage
« on: December 20, 2011, 05:53:26 AM »
Euge - get the Rytek Kutas book, his recipes will let you know what you need for almost any type of sausage...

All Things Food / Re: Sausage
« on: December 19, 2011, 08:22:42 AM »
You're better than I. To grind 80lb in the KA would take me an hour or two (not what we are discussing) and to stuff would probably take me 3 hours or more. On the Grizzly I can stuff by myself at 20-25 rpm and it would only take minutes to empty.

General Homebrew Discussion / Re: Things Picking Up in the Carolinas
« on: December 16, 2011, 06:16:01 AM »
Seems like the deal must be close to being done. A friend of mine posted on FaceBook last night that Ken was at the MALT meeting in Asheville.

General Homebrew Discussion / Re: BJCP Exam Question
« on: December 15, 2011, 04:41:57 PM »
The highest anyone has ever gotten on the taste is a 97 and three have accomplished that feat. One person got a 96, eleven got reality only 83 people have ever made a 91 or above and at the time I figured out those stats 6,267 had tried ;)

General Homebrew Discussion / Re: Things Picking Up in the Carolinas
« on: December 15, 2011, 04:39:13 PM »
Sounds like it will be a cinch for me to go to Beer Camp should I ever choose to attend  :P

All Things Food / Re: Sausage
« on: December 13, 2011, 03:12:13 PM »
We made about 80 lbs (maybe more) of sausage on the Grizzly in less than an hour including all cleanup in between 4 different batches. 80 lbs on the KA would take me pretty much all day, of course The Professor says he could do it in 80 min.  ::)

All Things Food / Re: Knife skills with a santoku are impossible to find
« on: December 13, 2011, 06:19:13 AM »
Perhaps it's the thicker and wider blade of the Japanese knife?

To do it all again the santoku is really all one needs but I would spring for a quality chef's knife instead.

A real Japanese knife would not be especially thick. I got my last one from

All Things Food / Re: Sausage
« on: December 13, 2011, 06:16:52 AM »
Has anyone here used the KA sausage stuffer attachment?

The KA attachment is kinda a PITA to use, you have to hold the casing in one hand and apply pressure with the other. 10lbs of sausage is a bit of a chore that way.

Skip the KA attachment and get a Grizzly

I think I got mine off ebay for a few bucks less and still directly from Grizzly.

It's the difference between taking hour(s) to fill casings as opposed to minutes.

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