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Messages - redbeerman

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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

The Pub / Re: English Ales - Am I alone
« on: March 27, 2011, 02:59:31 PM »
A dark mild, an ESB and a good IPA, are all welcome here!  BTW  Ron's ESB is usually pretty awesome.  Haven't had this years yet, hint, hint. ;D

General Homebrew Discussion / Favorite American IPA Hop combo
« on: March 27, 2011, 02:46:34 PM »
After brewing and tasting more IPAs than I care to count, I think I've found the combination that really does it for me.  GUs around 65-70.  IBU total ~ 70.

Chinook - 30 minute Hopburst ~ 40 -50% of total bittering units
Amarillo - 20 and 10 minute additions 30 - 40% of total bittering units
Cascade  15 minute and flamout 10 - 20% of total bittering units
Simcoe/Amarillo dryhop - to taste, for me , between .5 and 1 oz.

What is your favorite?

The Pub / Re: Babalu
« on: March 25, 2011, 09:46:13 AM »
Glad to hear he's winning the battle.

Also happy to see an update on Jeff's progress. I was thinking about him as I was searching the forum and discovered a Black IPA recipe thread where Jeff was posting. His wit and sarcasm are missed here. I wish the best for him.

Thanks for the update Frank!

A big +1.  As always, Jeff is in our thoughts and prayers.

Did not get to brew that IPA last weekend, so I hope to this weekend, maybe.  Last weekend we cut back the asparagus frons in preparation for the harvesting season.  Also put in some brussel sprouts, broccoli, swiss chard, Napa, and a crapload of onions.  If I don't get to the IPA I will at least make a starter for the raspberry wit I will be making soon with last falls berry harvest.

The Pub / Re: Oh My Aching Foot!
« on: March 23, 2011, 01:03:36 PM »
I get attacks about once or twice a year.  It really does suck, especially when your usually pretty active.  When you can't walk or run, life gets miserable fast.

General Homebrew Discussion / Re: define "West Coast style beer"
« on: March 19, 2011, 11:21:17 AM »
lots of hops, and a dry crisp finish (with hops), and maybe some more hops and from what I've seen < 10SRM, light to medium light body, but still packs a punch, did we say hoppy?

General Homebrew Discussion / Re: Dry Hop - where?
« on: March 18, 2011, 11:39:58 AM »
The only issue I see with dry hopping in the primary is timing.  I would think that you would want the yeast activitly to be finished so that the off gassing CO2 would not diminish the aromatic compounds available to go into solution.

AIPA this weekend as long as my foot holds up (no pun intended).  Also packing up entries for the NHC.

It's Denny's recipe.  The "imperialness" comes from the amount of malt used.  The bourbon is just a flavoring.

When entering this beer in a comp, what would it be categorized?  Category 23 or Category 21?  I beleive it would be 23, because of the bourbon and imperial porter base.  Would like the judges out there to give an opinion.  Thanks.

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