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Topics - tubercle

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Kegging and Bottling / Beer in Cans
« on: February 25, 2011, 11:50:33 PM »

The Pub / 3
« on: February 19, 2011, 01:02:56 AM »
The great sport of stock car racing ended 10 years ago today.

Tubercle enjoyed and loved it. Wish it could have lasted forever.


The Pub / Knock Knock
« on: February 19, 2011, 12:30:41 AM »
Knock Knock

All Things Food / Beans are toxic? Who Knew
« on: February 19, 2011, 12:16:40 AM »
From Wikipedia:


The toxic compound phytohaemagglutinin, a lectin, is present in many varieties of common bean but is especially concentrated in red kidney beans. Phytohaemagglutinin can be deactivated by cooking beans at 100 °C (212 °F) for ten minutes. However, for dry beans the U.S. Food and Drug Administration (FDA) also recommends an initial soak of at least 5 hours in water; the soaking water should be discarded.[2]

The ten minutes at 100 °C (212 °F) is required to degrade the toxin is much shorter than the hours required to fully cook the beans themselves. However, lower cooking temperatures may have the paradoxical effect of potentiating the toxic effect of haemagglutinin. Beans cooked at 80 °C (176 °F) are reported to be up five times as toxic as raw beans.[2] Outbreaks of poisoning have been associated with the use of slow cookers, the low cooking temperatures of which may be unable to degrade the toxin.

The primary symptoms of phytohaemagglutinin poisoning are nausea, vomiting, and diarrhea. Onset is from 1 to 3 hours after consumption of improperly prepared beans, and symptoms typically resolve within a few hours.[2] Consumption of as few as four or five raw kidney beans may be sufficient to trigger symptoms.

Beans are high in purines, which are metabolized to uric acid. Uric acid is not itself considered a toxin, but it may promote the development or exacerbation of gout. For this reason, persons with gout are often advised to limit their consumption of beans.[3] Uric acid is also an important antioxidant in humans and, according to cohort studies, might be neuroprotective in cases of multiple sclerosis and Parkinson's disease.

General Homebrew Discussion / My Hometown
« on: February 07, 2011, 12:30:25 AM »
At 11.01 in the 2nd quarter of the Superbowl, BMW had a commercial and mentioned my hometown, Spartanburg, SC, where the BMW's are manufactured. How cool is that? ;D

All Things Food / chipotle Mayo
« on: January 22, 2011, 11:46:03 PM »

 Have y'all tried this?

 Good stuff.

might try to make some homemade.

The Pub / Is to Early to Say Happy New Year?
« on: January 01, 2011, 12:30:55 AM »
  Ms. Tubercle is cooking wings in the deep fryer as we speak (per Capazzoli's recipe), pouring a fresh homebrew (something close to an Old Ale), waiting on the S.C. Gamecocks vs Florida St game to start - GO COCKS!, dreaming about the Moonshiner's Reunion in October and trying to figure out how much longer I need to boil to increase my efficency.

 It has been a great year and Tubercle has enjoyed the fun and informative banter between all my friends on this forum.

 Here to another great 365 days of the same.

 Hope every one is safe & warm.

Other Fermentables / Muscadine
« on: December 25, 2010, 10:20:17 PM »
Tubercle has never posted in this forum before so some of you may not know me...Hi all.

 Every year several batches of blackberry and plum wine is made - the specialty - and right now there is 12 gallons of peach that is waiting to be bottled.

 But, a 6 gallon batch of muscadine was started on Christmas eve using 26 pounds of fruit. Going to be hard to wait on this one.

 Patience is a virtue.

The Pub / The more things change...
« on: December 23, 2010, 11:44:25 PM »
....the more they remain the same.

 This post is not about politics but about how the world we live in is no different than it has always been.

 Quote from James Madison in Federalist Papers #64:

 "The internal effects of a mutable policy are still more calamitous - It poisons the blessings of liberty itself - It will be of little avail to the people that the laws are made by men of their own choice if the laws be so voluminous that they cannot be read, or so incoherent that they cannot be understood; if they be repealed or revised before they are promulgated, or undergo such incessant changes that no man, who knows what the law is today, can guess what it will be tomorrow. Law is defined to be a rule of action; but how can that be a rule, which is little known, and less fixed?

Another effect of public instability is the unreasonable advantage it gives to the sagacious, the enterprising, and the moneyed few over the industrious and uninformed mass of the people. Every new regulation concerning commerce or revenue, or in any manner affecting the value of the different species of property, presents a new harvest to those who watch the change, and can trace its consequences; a harvest, reared not by themselves, but by the toils and cares of the great body of their fellow-citizens. This is a state of things in which it may be said with some truth that laws are made for the few, not for the many."

 I suppose human nature is now as it has always been and will always be.

The Pub / Language Revived
« on: December 14, 2010, 10:51:27 PM »
 As of late, the Tubercle has been a student of the historical record, as he has been engaged the majority of his life, and as a result will attempt to resurrect the prose and poetry of the human language so long lost, especially due to the curt and short modifications deemed necessary by the populace of the electronic realm, and will communicate in a more stately manner better befitting the level of gentleness such as us, and will shun the vulgar attempt of lesser beings.

 This will require, in the modern teaching, a breach of run on sentences; the patience of my fellow brewers will be required as this task is taken on, but is necessary lest we discard our inheritance and condemn that which has brought us to our present state of indulgence.

General Homebrew Discussion / Campden Tablet
« on: November 19, 2010, 10:59:11 PM »
This may have been discussed before but I can't find it....

 The usual practice since I can't get my temps down to pitching temps because of my well water, I get it down to ~70f and put it in my converted chest freezer overnight. I have never had a problem doing this but I wonder what would happen if several campden tablets were added for those that are paranoid about infection? ( I've never personally had a problem with infection using this method). Do the campden tablets only neutralize wild yeast or do they have any effect on bacteria as well?

 Tubercle just musing....

The Pub / SEC Champs
« on: November 14, 2010, 04:16:04 AM »
Gamecocks headed to the Dome!!!!

 ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D

All Things Food / Who wants to try this first?
« on: November 06, 2010, 07:42:28 PM »
Here is a recipe for pig face posted by the Food Network's Tom Pizzica...

"This is a dish that will be featured on Outrageous Food but I had to put it in here because the idea is completely outrageous. These two chaps from England take an entire pig face - I’m talking straight off the skull, crazy horror movie mask pig face - and roll the tongue up inside. They truss it and then cut off the snout (don’t worry - they use that in another dish, nothing goes to waste).

The whole thing is brined for three days, then braised for a few hours. After it has cooled for 24 hours, they take thin slices of it and fry them on a flat-top griddle. When you eat it, the whole thing melts in your mouth and is unbelievably delicious. It's like the most outrageous bacon you've ever had. The recipe alone is outrageous, and for a pork lover like myself, I’m kind of jealous I never thought of it!"

 Quote: "It's like the most outrageous bacon you've ever had."

All Grain Brewing / Whey in Beer
« on: November 04, 2010, 09:17:05 PM »
 I've got the grains roasted and I plan on making something in the neighborhood of a brown ale tomorrow.

 I've just got through making a batch of cheddar cheese ;D

 I'm wondering and want your input on what you think about this...

 I've got about a gallon of whey left over from the cheese making. Pressure cook the whey for about an hour @ 15psi to kill any bacteria and use it as part of the mash water or just top off in the fermenter.

 Tons of lactic acid and nutrients to feed the yeast.

 What do you think???

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