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Messages - phillamb168

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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 ;-)


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:

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.

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):

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:

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,

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: 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.

The Pub / Re: Keeping chickens
« on: October 28, 2010, 02:47:14 AM »
Yeast... Bees... Chickens. It's a natural progression.

don't forget the goats after that

 And cheese...

And Ducks, Turkeys ......and I can't wait for what is next. ::)

Oh God... Homebrewing has turned me into... a HIPPY!!!11!ONE!1

All Grain Brewing / Re: Christmas came early
« on: October 28, 2010, 02:19:41 AM »
As people more knowledgeable than me are saying it's a great beer, I'll give it a shot. Now to order a new carboy, as I only have the one and I don't want to be without beer for six months...

All Grain Brewing / Re: Christmas came early
« on: October 27, 2010, 06:57:26 AM »
every thing at once, it FILLS my 10 gal igloo to the brim,

Long mash (I decocted to achieve a step mash) of 3.5 hours, or you could do a long (over 2 hours) cool (148F) single step
and a VERY long boil (4 hours), approximately 9 gallons collected to make 5

Results,  good enough for Charlie to say "Wow!!" at the NHC

Ah, thanks for the link! Well hey, why not? But JESUS 811 calories per pint!?!?! I guess you don't drink it by the pint, eh? And is that 6 months in primary? Oof.

The Pub / Keeping chickens
« on: October 27, 2010, 06:53:41 AM »
Yeast... Bees... Chickens. It's a natural progression.

Seriously though, we're going to building a coop in the front yard this winter and get some chickens in time for spring. Anybody done it before? How'd you deal with the litter? I know it makes a great fertilizer, but I'd like to keep my neighbors happy. My house growing up had its 35 acres fertilized with chicken litter every few years... the smell still haunts my dreams....

All Grain Brewing / Re: Quick recirc question for the weekend
« on: October 27, 2010, 06:41:20 AM »
Quick update, now that I've racked to the BetterBottle: this is my first truly clear beer! Doing an immersion chiller + recirc through a counterflow really seems to have done wonders.

The Pub / Re: Any beekeepers?
« on: October 27, 2010, 04:39:51 AM »
OK Im officially gonna stop reading these threads cause I am by nature a copy cat and there just isn't enough time in the day.


Since I started participating in this forum, my wife has been getting no less than 2 "hey we should do this" emails from me a day. They even have their own folder.

All Grain Brewing / Re: Christmas came early
« on: October 27, 2010, 02:12:22 AM »
1/4 bag, bah humbug

try this

27 lbs 8.0 oz    Pale Malt, Maris Otter (3.0 SRM)    Grain    96.49 %
4.0 oz    Caramel Malt - 20L (Briess) (20.0 SRM)    Grain    0.88 %
4.0 oz    Caramel Malt - 40L (Briess) (40.0 SRM)    Grain    0.88 %
4.0 oz    Caramel Malt - 60L (Briess) (60.0 SRM)    Grain    0.88 %
4.0 oz    Special Roast (Briess) (50.0 SRM)    Grain    0.88 %
1.00 oz    Magnum [15.80 %] (90 min)    Hops    62.9 IBU
2.00 oz    Goldings, East Kent [4.10 %] (15 min)    Hops    8.7 IBU
1.00 oz    Goldings, East Kent [4.10 %] (0 min) (Aroma Hop-Steep)    Hops    -
1 Pkgs    American Ale II (Wyeast Labs #1272) [Starter 8 Cup slurry]    Yeast-Ale    

Would that be a double mash, or should I throw everything in to the mash tun at once?

All Grain Brewing / Re: Christmas came early
« on: October 26, 2010, 12:49:30 PM »
The single malt IPA in the recent Zymurgy sounds pretty good...

Still waiting to get my copy sadly :-( seems that it takes forever to get here.

All Things Food / Re: BBQ Style
« on: October 26, 2010, 12:45:17 PM »
I'm doing a batch of chili for Halloween; anybody ever tried smoking chili? I'm thinking about putting it into the Le Creuset and smoking for a few hours with some hickory chunks. Probably add some brown sugar to balance a bit. One thing though, my meat is half short ribs, 1/4 ostrich, and 1/8 pulled pork (applewood smoked) and 1/8 applewood smoked ribs. I don't expect the smoked food to contribute too terribly much in the way of smoke, but would smoking the chili outright lend too much smokiness?

The Pub / Re: Grrrrr Fruit Fly Invasion
« on: October 26, 2010, 12:22:30 PM »
You beat me to it. I'll post anyway:

You know what they say - time flies like an arrow, fruit flies like Isoamyl Acetate.

Thank you, thank you, I'm here all night, tip your waitresses, try the veal!

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