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Messages - redbeerman

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Beer Travel / Re: Boulder
« on: April 12, 2011, 12:35:40 PM »
I lived there in the late 70s and early 80s.  From what I understand, it is nothing like it used to be.  Probably couldn't afford to live there now.   I'm guessing it went from MNO (mellow and organic) to upscale MNO ;)  It was a very cool place to be.

Beer Travel / Re: Philadelphia beer trip
« on: April 12, 2011, 10:00:57 AM »

And get a cheesesteak at Tony Luke's.  Skip Pat and Genos.  Those are for tourists.

+1 Or Jim's on South Street.

Commercial Beer Reviews / Re: Orval - disappointed
« on: April 11, 2011, 10:05:21 AM »
I have found that I prefer it younger rather than older.  I like brett character, but not so much as being clobbered by it.  Blending is a good thing. ;)

All Things Food / Re: BBQ Style
« on: April 11, 2011, 09:49:18 AM »
I would stick with her basic recipe and maybe sweeten it up just a hair.  I like the fire of the cayenne,  The smokiness of the chipotle gets lost IMO.  They were both smoked with hickory and cooked for seven hours ~ 225F.  You could pick it apart with a fork, but it still held up well for slicing.  Nice and tender.  She said mine had better bark.  That could have been positioning on the grate though.

All Things Food / Re: BBQ Style
« on: April 11, 2011, 09:39:38 AM »
Judges deemed it a tie ;).  As for the competitors,  I liked hers best, she liked mine.  Hers was more spicy with a cayenne/brown sugar base, mine was sweeter with brown sugar and powdered chipotle.  Can't say what all she put in hers.  Mine was a combo of powdered homegrown mesquite smoked chipotle, brown sugar, salt, green peppercorn, onion powder, garlic powder, and a combo spice powder I found in the spice rack of unknown composition and origin, but it tasted good so I used a little. ;D

All Things Food / Re: BBQ Style
« on: April 11, 2011, 09:29:04 AM »
Pics of brisket rub throwdown with my daughter:

Split brisket in half

With rub, hers on top, mine on bottom




On a crispy roll

Sometimes I have one or two, lately I've been waitng until I'm finished cleaning up, so I can kick back and relax.

The Pub / Re: Babalu
« on: April 06, 2011, 09:43:16 AM »
Great news, Frank!  Always glad to hear that Jeff really is doing well for all he's been through.  He is in our thoughts and prayers.

Brewing the wit base for a raspberry wit.  Have a crapload of frozen berries from last fall's harvest.  Probably start with 5 lbs. of macerated berries in the secondary, give it a taste after a few days and add more if necessary.

All Things Food / Re: What's For Dinner?
« on: April 01, 2011, 10:02:01 AM »
Not clean enough, as in "eww, why is it all black?  I can scrub it and make it nice and shiny."  Grrrrr...

Yes, hide your good stuff.  As true for cookware as it is for booze.

A big +1 there.  Nobody touches my wok 'cept for me.  It's 20 years old and still works great.  A scrub with hot water, a quick rinse, towel dry and back to the cabinet.

All Things Food / Re: BBQ Style
« on: April 01, 2011, 09:53:52 AM »
Serious eats posted this example of bunt ends of brisket.

Man vs. Food - Kansas City BBQ - Destroyer

Enjoy!  ;D 8) ;)

What's that white stuff on the left side of the plate?  Bread, you say?   Doesn't look like anything I'd eat.  Where I live bread has a crispy crust and gives you a bit of a fight when you bite into it. ;)

All Things Food / Re: BBQ Style
« on: March 31, 2011, 10:08:44 AM »
I have a 9 pound brisket that I'm going to split in half.  My daughter and I are going to have a marinade, rub/mop throw down when the weather gets a little nicer.  She's a major foodie and a pretty darn good cook for a young'un!

No brewing this weekend, but will make the starter for the raspberry wit coming up next weekend.

Yeast and Fermentation / Re: What should I do- Help
« on: March 29, 2011, 09:22:18 AM »
Leave them where they are until fermentation is finished.  Your containers don't need to be airtight during the primary fermentation.  The CO2 from the fermentation will be enough to blanket the beer and protect it from the outside world.  As far as secondary is concerned, well, that's another subject altogether. ;)

All Things Food / Re: BBQ Style
« on: March 29, 2011, 07:34:13 AM »
On Chopped, it was probably Scott Conant.  He owns Scarpetta, a high end Italian place in NYC and franchised a bit, I think.  IIRC, he criticized it without even tasting it.  I hate snobby rules.  People would never have paired pinot noir with salmon if the "white wine with fish" people were treated as gospel.

I think the reasoning is that the cheese is usually Parmigiano Reggiano, which is quite strong, and that it overpowers the delicate nature of fish.

OK, so I don't have a need to grate Parmesan on my halibut, but I'm going to put it on linguine with white clam sauce, or other things with shrimp or crab.  Mornay sauce is meant for seafood.  And if the food has a lot of garlic in it, the "delicate nature of the fish" argument goes out the door.  Balance is everything, and you do need to taste what's in it.  But if you like it, ignore what the snobs tell you.  Keep an open mind and don't be afraid to experiment.

This is a bit OT for BBQ, but it's one of those foodie things that comes up.

Parmesan will go well if grated on a fish with stronger flavor such as salmon.  We grill salmon with salt, black pepper and some  cheese grated on it.  Try it, you'll like it! ;D

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