I wish I had the time to roast. SWMBO and I love good coffee.
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The worst pizzas I've ever eaten were in Italy, but I'm sure if that I had been raised on that style of pie I would think most American style pizzas were abominations. Plus as an obvious tourist we probably got crappier food than locals do-actually I know this for a fact.
Ha, thats funny. True though I have been brewing less frequently. Its more like I have to do some drinking though.
Ill do some brewing and post some pics. You have to promise not to laugh though.
I smoke them around 180, then dry them at 225 for 6 hours or so. I have done poblanos and habaneros as well, but the jalapenos seem to come out best. Poblanos are sometimes not spicy enough, it really depends on the growing season. This year was the first year in a while where my poblanos had some heat to them.
How long do you smoke for? Just do a big pile on a grate, or put them in a bowl of some sort? I have a few peppers that need preserving very soon, and a smoke/dry cycle on the egg sounds like a winner!
Oh, and if anyone wants a discount from the Tabasco store, they just sent me an email about a $5 on $30 purchase or $20 on $90 purchase discount. PM me for the code. Not sure if it would be proper to just post it anywhere, but a pm seems fine to me.
I make my own chipotles. If I need to add the flavor to something, I grind one up and add it in. I use mesquite for the smoke and jalapenos grow like weeds, so I figured I would just do my own. I smoke them raw and then dry them out. I've done it for a couple of years now and have been able to do about a years supply each year. Only problem is, they are becoming quite popular around my house, so the supply may not last as long as it did when I first started out. My house salsa has them in it and chicken or shrimp in a chipotle cream sauce seems to be a crowd favorite around here as well. Using them dried takes the vinegar out of play.That sound really good. Do you cold smoke them or roast/smoke them? I may try this with poblano peppers, one of my favorite ingredients.
I prefer the Delirium Nocturnum. Try to find that sometime.
I think these stainless steel tea bags work great. They fit in a corny keg with no problem. I've used it in the boil and in the corny with aging beer, with no issue of corrosion. I bought mine for 5 dollars.
The diameter for this tea bag is 3 inches and it holds about 2-3oz hops with enough room leftover for proper circulation.
Well for heavensakes..... what you really need to do is to use regular everyday common household white sugar. Yes, sugar of the cane or beet variety. Use 5/8 cup for 5 gallons and you're golden. No need to buy extra DME, and no need for corn sugar, never ever again. You've got a pound of sugar in your pantry at all times, right? Right.