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Messages - redbeerman

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1021
No brewing.  I have four fermenters (five, if you include the sauerkraut). going right now.  Berliner Weisse is souring, Bohemian Pilsner is lagering on primary yeast, Saison is in primary, and Bass clone in primary (did I mention sauerkraut? ;)).  Will be out of town anyway.

1022
General Homebrew Discussion / Crickets
« on: June 20, 2012, 10:46:16 AM »
With the NHC on...................theres not much going on here ;)

1023
The Pub / Re: song title game
« on: June 20, 2012, 09:27:19 AM »
I Will - The Fixx

1024
General Homebrew Discussion / Re: That was painful
« on: June 20, 2012, 04:45:40 AM »
Been there.   :P

1025
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).

1026
The Pub / Re: Hey Pass Me a Beer.
« on: June 14, 2012, 09:40:28 AM »
Even better! ;D

1027
Going to do a Saison to be oaked and an amber ale all from one mash.

1028
The Pub / Re: Hey Pass Me a Beer.
« on: June 14, 2012, 07:05:17 AM »
 :)

1029
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

1030
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. ;)

1031
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.

1032
All Things Food / Re: Baklava
« on: June 12, 2012, 10:06:49 AM »
It was gone in four hours. :o ;D

1033
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.

1034
All Things Food / Re: Fermented veggie recipes?
« on: June 12, 2012, 09:45:34 AM »
Napa cabbage fresh from the garden.



Kimchi


1035
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.

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