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Messages - phillamb168

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2251
All Things Food / Re: Tabasco Chipotle
« on: November 04, 2010, 07:23:26 AM »
You are just outside of Paris and you use French's mustard...   

Local kine mustard...?    :D

I have about 5 different types of mustard in my fridge right now, two of which are produced within 20 km of me. However - American-style yellow mustards just do not exist. Have you ever tried putting moutarde à l'ancienne on a hot dog? You gotta use the 'real' thing. That goes for various sauce/rub recipes too. Local mustard just isn't the right flavor for my Shake Shack sauce clone.

Same goes for dill pickles. Cornichons are GREAT, especially the Croq Vert brand, but good 'ol dill pickles are the best for certain types of flavor.

2252
All Things Food / Re: Tabasco Chipotle
« on: November 04, 2010, 05:53:36 AM »
Oh I just meant that if you live outside of the continental US it's all a big scam. Did you know that a small squeeze bottle of French's mustard costs me about $8?

2253
The Pub / Re: homebrew gifts
« on: November 04, 2010, 05:42:15 AM »
This isn't homebrewing related per se, but one of the coolest things my wife has ever gotten me is one of these, which she gave me for our two-year anniversary this year:

http://www.amazon.com/o/ASIN/B000MX5Y9C

I use it for checking temps on the grill, the fryer, the boil, etc etc. Plus it's neat to just point at something and know its temperature.


2254
All Things Food / Re: Tabasco Chipotle
« on: November 04, 2010, 03:01:26 AM »
It sounds good at $38.95/gallon but its that other $40/gallon to have it shipped out here to the middle of the Pacific that is the deal breaker. :(

Welcome to my own personal hell. At least they'll actually SHIP to you.  >:(

2255
The Pub / Re: Wife and Homebrew?
« on: November 03, 2010, 07:16:47 AM »
I was starting a batch of wine for the mother-in-law the other day.  Before I knew it, my 2 year old son had his hand in it, trying to help stir - I've seen where else those hands have been  :o  I'm glad I don't drink wine.

Heheheheh. Hope the MIL enjoys the wine ;-)

2256
The Pub / Re: Wife and Homebrew?
« on: November 03, 2010, 06:08:55 AM »
I'm actually kinda glad this topic came up - I've run into some of the same things you guys are talking about, like being told that I talk too much about beer. For a while it was the only thing I talked about, but then we had A Talk and we've broadened our conversation.

My wife loves beer, and since we've been brewing more often has taken to reminding me that our HOUSE has a better beer selection than most bars in Paris. She also tells our friends this, so I think it's safe to say she likes what I'm doing with the hobby.

One thing, though. I really want to get her more involved. It's fun to sit in the basement by myself listening to Phish and soldering pipe or crushing grain, but my commute means I don't get a huge amount of time to spend with her, and so the weekends are an important time to be together. I still want to make beer, so the best thing I can think of is to get her down there with me.

Trouble is, I can be a bit of a perfectionist, and so the last few times she's tried to help I think I sounded a bit like an arrogant asshole. I know, I know, RDWHAHB, but I know I'll blame myself if the beer comes out bad and who wants bad beer? But that's kind of an aside I guess, something I need to fix on my own.

So, what would you recommend for getting her to come down and brew with me? We've got the baby too, and I'd love for him to brew with me once he gets older, so this would be good for everybody, really. One thing I had thought about doing was getting a couple Erlenmeyer flasks and some cheap grain bags so she could do small-batch experimentation. Any recipes you could recommend that are Erlenmeyer-friendly, or should I just scale down my existing recipes?

2257
All Things Food / Re: Pizza Fatta en Casa
« on: November 02, 2010, 05:50:03 AM »
Sure, here's the recipe I've been making.  I made it again last night and it was the best yet.  Third time's the charm, I guess. 8)

Hey, thanks!

Have you tried the mixing-in-a-food-processor method for this dough? I use it for my NY-style pizzas and it works pretty well. Also I don't have to get my hands too messy and the dough is typically ready for a cold rise in about 1 minute.

2258
All Things Food / Re: Pizza Fatta en Casa
« on: November 02, 2010, 03:05:20 AM »
Reviving an old thread to post some pics of my latest Chicago-style pie.  I've been a fan of the style for a long time, but have only recently starting making my own.

Hey, that crust is a beauty! Mind sharing the recipe? We use a ceramic deep dish stone and have trouble getting anything besides a cracker-like crust. Maybe I'm not using enough butter?

2259
All Things Food / Re: Sous-vide
« on: October 31, 2010, 03:17:39 AM »
We got the vacuum sealers. Anyone with experience doing sous-vide?

Also, here's the PID I use:
http://www.auberins.com/index.php?main_page=product_info&cPath=13&products_id=110

Hook it up to a rice cooker and you're set.

2260
All Things Food / Re: BBQ Style
« on: October 31, 2010, 03:10:45 AM »
Also, not pictured, some pulled pork I'll put in with the andouille. Because you can never have enough meat.

2261
All Things Food / Re: BBQ Style
« on: October 31, 2010, 03:09:04 AM »
Hurray for daylight savings time! I was able to get up super early to get started on my smoked chili experiment. Here's my "mise en place" - although it's a bit crowded ;-)


That's:

Ostrich sirloin (brown package), duck fat (white package), andouille (the Cajun kind, not the *BLECH* French kind), some onions, a whole lotta chopped tomatoes,  a can of green chiles, some Knob Creek for deglazing, garlic, cumin, chipotles in adobe, Oregano, a home-made chili powder, BACON, diced short ribs, an Irish red ale (for the cook), and some pimenton. Will post pics of the completed chili once it's on the smoker.


And of course, chili requires a bit of RDWHAHB:


2262
All Things Food / Re: Sous-vide
« on: October 29, 2010, 06:46:15 AM »
You run the risk of botulinum, etc every time you cook meat to medium rare no matter HOW you cook it. These are standard USDA guidelines, they put them out there because if they didn't some idiot would try sous vide with a ziplock and some grocery store chuck and let it set for three days. It's just like beer: respect the process, keep everything super clean, and you will have no problems.

With sous vide in general the key thing is to not let it go on forever, because then you've basically got a petri dish in a bag. A couple hours (the time it usually takes to cook something) is not going to hurt you. However, it should be noted that I never, ever, ever do this with grocery store meat or anything that seems iffy, because You Never Know. If you've got a reliable butcher, you should be fine.

2263
All Things Food / Re: Sous-vide
« on: October 29, 2010, 01:07:44 AM »
We got the vacuum sealers. Anyone with experience doing sous-vide?

Welcome to the obsession.

My favorite use, by far, for sous vide is cooking meat. You can set a temp (say, medium or just a few degrees above medium rare), 145 f/62.7 c), put your meat under vacuum, and drop them in the water oven for hours, and they won't overcook. When you're ready to serve, get a super hot charcoal fire (or just a nice cast iron skillet) going and sear on both sides for about a minute. There are no words to explain how supremely cooked the meat is.

Also, HAMBURGERS, zomg. grind the meat fresh, shape it into patties, and use the vacuum sealer. Make sure you use the custom-seal option to make sure the meat isn't crushed by the vacuum, and in an hour or so you have the juciest burgers you have ever, ever, ever had.

Try doing salmon sous vide - cook it to medium or medium well, and because of the extremely low-and-slow cooking plus the way that the water oven allows it to come to an ambient temp exactly equal to the final cooked internal temp, and you end up with a fish that has the texture of sashimi, but the taste of cooked salmon. Put some liquid smoke in there, and om nom nom.

Poaching eggs is foolproof and will leave you with an almost-ready-to-eat poached egg in a handy shell (eggs are the perfect sous vide food, dontcha know): http://newyork.seriouseats.com/2010/10/how-to-poach-an-egg-perfectly-nick-anderer-maialino-new-york-technique.html

Carrots are another perfect sous vide veggie. They don't need anything except maybe some aromatics. Perfection.

Whatever you do, though, don't put oil or butter in the bag before you seal - it will give you amazingly tasty butter juice in the bottom of the bag and a piece of meat without much flavor.

Here's a pic of my recent burger escapade:


2264
The Pub / Re: Keeping chickens
« on: October 28, 2010, 07:13:01 AM »
Phillamb168, the next thing is quail. ???  Is quail good eating? Do you skin them or pluck them?

In my book, if you can smoke it, it's usually good eating. For a nice bit of cross-thread referencing, http://cowgirlscountry.blogspot.com/2009/04/quail-catfish-brussel-sprout-and-wild.html

2265
The Pub / Re: Keeping chickens
« on: October 28, 2010, 02:57:08 AM »
Funny thing about Raccoons here in France. There used to not be any until WWII, when GIs came over here with Raccoons as unit mascots. Unfortunately they would escape, and now while they're not everywhere (you still have to go to a Zoo to see them usually) you can find them. The population is growing fairly rapidly from what I hear... maybe soon I'll be the first to bring that great Arkansas tradition of coon huntin' to La France.

tschmidlin, for coops and those fenced-in things that let you control where they peck and scratch, there's this: http://www.omlet.co.uk/homepage/ I think I'm going to order my coop from them. Plastic coop, which means all you have to do is borrow somebody's pressure washer every now and then to get them all clean.

A friend of mine has two chickens, which his kids named "Stupid" and "Stupid," which pretty much sums them up, but they get fresh eggs most of the time and given how much a guy can pay for "free-range" these days it seems silly not to do it myself. Let me know how it works out for you, maybe we can keep this thread open with photos etc once it gets going.

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