« on: October 07, 2015, 11:45:15 AM »
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I heat the mixture to 150-155F, then add to the keg, no blooming. Results are excellent.
Have you ever tried making your own kraut? Might be an interesting try. Otherwise supremely jealous of the tap list
This is a solid book that I have: http://www.amazon.com/Classic-Indian-Cooking-Julie-Sahni/dp/0688037216
It's not going to be look food you get at Americanized indian restaurants so if that's what you are looking for this might not be for you.
I acquire a lot of my whole spices here: https://www.ishopindian.com/
Not just b/c some are hard to find but b/c buying this stuff in bulk is cheaper than the grocery store. I buy cumin seed by the pound. perhaps I have a problem...
If I was 31 and coming into a hundred grand to invest, I would invest it in the stock market.
I named it Jeremy. "POOOWWWER"
Love a good Top Gear reference. Sounds like a kicka$$ range, too.
Our old range was "Captain Slow".
Jeremy has so much power that I can sear the ba-jesus out of anything on power level 5.5 or 6 out of 10. 10 is terrifying. The big burner as a "Power Boil" that really should only for a large pot of water. I put about an inch of water in my 3 qt saucier... good thing I was standing there staring at it because it went to boil in about 45 seconds.