Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - redbeerman

Pages: 1 ... 67 68 [69] 70 71 ... 120
1021
General Homebrew Discussion / Re: That was painful
« on: June 20, 2012, 04:45:40 AM »
Been there.   :P

1022
All Things Food / Re: Fermented veggie recipes?
« on: June 18, 2012, 06:35:23 AM »
It takes four days for kimchi.  Then I stick it in the fridge.  It is good up to a month or so.  I made some pickled kimchi yesterday, instead of fermenting used a brine.  We'll see how that works.  Also started a batch of sauerkraut (had a bunch of Napa cabbage I needed to do something with).

1023
The Pub / Re: Hey Pass Me a Beer.
« on: June 14, 2012, 09:40:28 AM »
Even better! ;D

1024
Going to do a Saison to be oaked and an amber ale all from one mash.

1025
The Pub / Re: Hey Pass Me a Beer.
« on: June 14, 2012, 07:05:17 AM »
 :)

1026
All Things Food / Re: Fermented veggie recipes?
« on: June 14, 2012, 06:59:52 AM »
will do.  thanks.

Another thing is not to fill the jars to the top.  Leave an inch or two.  The cabbage makes juice which will over flow and I have to tell ya, fermenting cabbage juice has some funk to it. :o

1027
All Things Food / Re: Baklava
« on: June 13, 2012, 11:55:59 AM »
Alton Brown's recipe for baklava is the one I use. I can't make it anymore because I want to, and do, eat all of it.

Luckily for me, I have a family and friends to help out. ;)

1028
All Things Food / Re: Fermented veggie recipes?
« on: June 13, 2012, 11:54:01 AM »
Napa cabbage fresh from the garden.



Kimchi




awesome!

people have warned me about exploding mason jars.  do you have any experience with that>

The trick is to loosen the lids after a couple of days to let the gas out.  They do not need to be air tight once fermentation begins.

1029
All Things Food / Re: Baklava
« on: June 12, 2012, 10:06:49 AM »
It was gone in four hours. :o ;D

1030
All Things Food / Baklava
« on: June 12, 2012, 09:51:55 AM »
This is my favorite dessert.  Not difficult to make, but somewhat time consuming.  Ya just can't beat home made.

Before cooking:


After cooking drenched with syrup.


Missing a couple of slices with layers visible.

1031
All Things Food / Re: Fermented veggie recipes?
« on: June 12, 2012, 09:45:34 AM »
Napa cabbage fresh from the garden.



Kimchi


1032
All Things Food / Re: Smoking Chicken - Need Brine and Rub Recipes
« on: June 12, 2012, 09:43:46 AM »
Rotisseried and smoked with apple wood.  This is with the rub.


This is ready to go on the rotisserie


I did not take pictures of the finished product, but I make this at least once a month and it always turns out tender and delicious.

The rub is:
1/4 cup brown sugar
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. dark chili powder
salt
fresh ground pepper

I rub the chicken under the skin so that the fat mixes with the rub as it melts.  I then put some rub in the cavity and what's left over goes on the outside of the skin.

1033
Made a starter with WLP565 for next weekends brew.

1034
Bilbo Baggins in Olde Towne Alexandria on Queen Street.  All kinds of Belgian and microbrew beers.  King street (next block over) has a lot of good restaurants that have good beers on tap as well.

1035
The Pub / Re: song title game
« on: June 05, 2012, 11:40:01 AM »
Bright and Shiny - Doris Day

Pages: 1 ... 67 68 [69] 70 71 ... 120