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Messages - phillamb168

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31
The Pub / Re: Madame Figrao
« on: October 14, 2013, 02:19:42 AM »
Thanks guys!

32
Beer Travel / Re: Les trappistes de Rochefort need your help!
« on: October 14, 2013, 02:18:12 AM »
Quote
http://www.tridaine.be/ - Un projet d’extension de la carrière de la Boverie menace la pérennité de la source Tridaine. Cette source fournit l'eau de la bière trappiste de Rochefort. Aidez-nous à la protéger!
A project to extend the Boverie quarry will endanger the sustainability of the Tridaine natural spring. This spring provides water to the Rochefort Trappiste brewery. Help us protect it!

Quote
La source de Tridaine constitue la source d’eau potable principale (80 %) de l’agglomération de Rochefort (± 5 000 abonnés, parmi lesquels quelques entreprises, telle que les abattoirs).
The Tridaine natural spring constitutes 80% of the potable water needs of the region of Rochefort (approximately 5,000 subscribers, including a few companies, mostly abattoirs).

Quote
Cette eau constitue aussi une des matières premières majeures de la fameuse bière « Trappiste de Rochefort » produite par l’Abbaye Notre-Dame de Saint-Rémy.
This water supply also constitutes one of the most important ingredients of the famous "Trappiste de Rochefort" beer, produced by the Abbey of Notre Dame de Saint-Remy.

Quote
Cette trappiste est produite au départ d’une eau locale non traitée chimiquement, l’eau de la Tridaine ne requiert aucun traitement additionnel.
This trappist ale is produced using local, untreated water. The spring water from the Tridaine requires no additional treatment.

Quote
Lhoist exploite des carrières et dispose d’un gisement important sur la plaine du Gerny, située au-dessus de la source. L’émergence de la source se trouve à la cote 211 m. Le permis en cours pour l’exploitation de la carrière autorise de creuser jusqu’à la cote 220 m.
Lhoist operates quarries which exploit a sizable deposit on the Gerny plain, situated on top of the spring. The watertable for the source begins at 211 meters below the surface, and the proposed permit would allow expanding the quarry to a depth of 220 meters.

Quote
Lhoist en 2008 a fait un essai de pompage qui a alerté l’abbaye dans la mesure où la source s’est tarie. C’est alors que Lhoist a fait part à l’abbaye de son projet de creuser sous la cote 211 m. L’abbaye a été catégorique : on ne touche pas à Tridaine !
In 2008, Lhoist experimented with pumping that caused the spring to dry up. This is why Lhoist informed the abbey of their project to extend the quarry below 211 meters. The abbey has categorically objected to any additional exploitation: Hands off the Tridaine spring!

33
The Pub / Re: Madame Figrao
« on: October 11, 2013, 08:12:05 AM »
50 new breweries are opening a year in France?!  Did I get that right?  Looks like the beer scene is much improving.

I dunno where they got their numbers, and most of these breweries are opening because of the new 'autoentrepreneur' work status which "allows" you to have a side job. I would not be surprised if most of these breweries are of dubious quality. I know that mine is (I did the autoentrepreneur thing for Doughboy and we have made exactly no beer).

It's certainly easier to start a brewery here because there are very very few health regulations. And you can see that in the beer that gets made. Lots of infection, lots of 'hot' from lack of fermentation temp control. I know a brewer who sells a decent amount of beer here, he ferments in plastic carboys in his non-temperature-controlled attic.

Having said that, there are some really great breweries popping up these days. The other guys just need to get the education.

34
All Things Food / Re: Big Green Egg?
« on: October 11, 2013, 01:47:09 AM »
Thermal stress shouldn't be an issue with that grade of ceramic. I would not worry about it cracking, especially as the temp goes up gradually.

You should save up for the BGE. We saved for a while to get ours and it. was. worth. every. penny. I have seen some of the knock-offs at the BBQ shop near my house and they are just so poorly built it's a joke.

Only "problem" I have is that they don't work terribly well for weeknight cooking. Kinda like a forno, if you want to use it you need to plan ahead a bit. But given how often I do smoked anything, it's a godsend.

35
The Pub / Madame Figrao
« on: October 11, 2013, 01:43:24 AM »
Here's a video of me in Madame Figaro (it's the French/Le Figaro equivalent of the NY Times' Sunday Magazine) talking about homebrewing... near the end: http://madame.lefigaro.fr/recettes/videos-chef/biere-qui-roule-041013-604770

Part of it is sponsored by Heineken. I had no idea when they did the filming that the "beer expert" (Bierologue) would be a Heineken shill. He talks about how great Pelforth, Heineken, and Desperados (basically Bud Lite Lime) are. A friend gave me the complement that 'at least there was one guy who knew what he was talking about.'

36
The Pub / Re: Bacon stuffed smoked chicken
« on: October 09, 2013, 03:01:39 AM »
Try this next time: Cold smoke your chicken (raw) and then bread & fry it in cast iron.

37
The Pub / Re: Just checkin' in.
« on: October 09, 2013, 03:00:50 AM »
Part is $10. Shipping g is $1,000. :)

Here in Hawaii that is often the case.  We call it the paradise tax.

Don't get me started.

38
All Things Food / Re: pig roast
« on: October 08, 2013, 01:47:00 AM »
Joe will appreciate this. There is no Bears fan bar in Paris, but there is a Packers bar. Go figure. Anyway, I have my superfans costume all ready for the Bears/Pack game in December. I will troll the daylights out of 'em.

39
The Pub / Re: Wire nuts vs. screw terminals
« on: October 04, 2013, 01:55:49 PM »
I should specify, this is for an overhead pendant lamp's junction box. There will be no real vibration as the ceiling beams are 16 inches thick.

40
The Pub / Wire nuts vs. screw terminals
« on: October 04, 2013, 06:07:58 AM »
So I was talking about DIY the other day with a (somewhat of a) know-it-all colleague. He proceeded to tell me that wire nuts were incredibly dangerous because of 'microvibrations' that can cause fires.

The only available option here are these screw terminals:


They're used for everything. In my mind they're super bulky and much less safe because they're so hard to screw down properly (jewler's flathead, for the most part).

I am pretty sure that it's just standard 'my dad told me it was bad 50 years ago, so it must still be the case,' but I'd like some ammo for the discussion.

41
All Things Food / Re: pig roast
« on: October 04, 2013, 01:27:50 AM »
We just finished our 21st annual pig roast this last weekend. We always stuff the cavity with chickens and sausages for the whole cook. They come out great. We have people that come specifically for the chicken. We carve everything before the party and don't serve from the pig so if your looking for the spectacle of carving to the plate you could always pull the sausages right before service.

How do you do the chickens? Add them halfway through the cook? Great idea. Chicken fat + pork drippings = yum.

42
All Things Food / Re: pig roast
« on: October 03, 2013, 04:07:14 AM »
Looks like my fears were unfounded, apparently a bunch of expats found out about the pig and now the guest list is close to 70. USA! USA! USA!

On a somewhat related topic, I wanted one more opinion if y'all don't mind: I have this pig, and it's butterflied/piggiflied, and I was thinking, I have all this sausage, would it be A. super gross or B. super awesome to put the sausage in the belly/chest cavity, post cook?

43
The Pub / Re: Footbeer
« on: September 30, 2013, 02:32:44 AM »
Speedway Stout, 75cl size, for the Bears loss. I was quite happy to have something that strong when I started seeing all those sacks and INTs...

44
All Things Food / Re: pig roast
« on: September 25, 2013, 02:31:11 AM »
Thanks guys, sometimes when you're a bit insulated (isolated?) culturally, it's nice to have some outside opinion.

45
The Pub / Operation Takeback: The Great Hop Caper
« on: September 24, 2013, 10:56:12 AM »
So here's the deal. We moved house recently - call it good luck, divine providence, what have you, but a friend of a friend's coworker was moving and as the place he was renting was his dad's, he wanted to try to find a tenant to replace them.

For us it was love at first sight - an "American-sized" house, 2500 sq feet, big ol back yard, lots of room to BBQ and to garden, etc.

We moved in, but I forgot - or rather was too bushed to take transplant - our hops that we had planted at the old place. I figured I'd ask the new tenants really nicely if I could come and pick them up, and replace them with any similarly sized planting of their choice. This was necessary because my only source for hop rhizomes (in the US) is no longer shipping to Europe, and I didn't want to have to deal with asking someone to bring over contraband live plant materials.

This would have been a fine plan, were it not for what happened literally weeks after we moved in. While the new tenants of our old place were (thank God) out on vacation, lightning struck the house and burned the attic to cinders and collapsed the second floor. I shudder to think of what would have happened had we still been living there - we never take vacation in the summer and would surely have been there.

Anyway, now the building is temporarily condemned until the structure can be replaced - most buildings here are stone walled with all of the load being carried by the exterior walls and the roof trusses, no internal support to speak of - and so nobody is allowed on the property for insurance reasons.

I want to get my hops back. The work involved in fixing the house up won't be finished for an entire year, and I don't want to wait that long. The hops themselves are in an area far away from the house and if, heaven forbid, the walls came tumbling down, I'd be far enough away to not have any problems.

I am thinking to do this one of these evenings, sometime after midnight. What I need to know is, how should I go about transplanting them? What I was figuring I'd do was follow the vines down to the ground, then dig out as much as possible whatever rhizomes I can, then cut the vine at about 6 feet high, and replant the whole thing in the next few weeks, before first frost. Will this work? Will it be a problem if part of the rhizome is broken in some way? Should be OK, right.

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