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Messages - redbeerman

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1351
All Things Food / Re: Kitchen Knives
« on: November 09, 2010, 10:42:36 AM »
We have a set of Wusthof's that are probably 30 years old.  We've had to replace the paring knife and the carver (which I broke on a piece of frozen cheese, don't ask :-X)  They are the best AFAIAC.

1352
All Things Food / Re: Pizza Fatta en Casa
« on: November 09, 2010, 10:39:09 AM »
John's in Manhattan is pretty good.  The place on 44th street with the dome is cool! 8)

1353
All Things Food / Re: Pizza Fatta en Casa
« on: November 08, 2010, 10:31:46 AM »
I use a stone and am quite happy with the results.  I cook the pies at 500, although I believe my oven will go higher.  I'll have to look into it.

1355
All Things Food / Re: Try the new non dairy Almond Milk!
« on: November 05, 2010, 08:26:18 AM »
Ha, thats funny. True though I have been brewing less frequently. Its more like I have to do some drinking though.  ;D

Ill do some brewing and post some pics. You have to promise not to laugh though.


We're here to help Cap.  We won't laugh, um, much any way. ;)

1356
All Things Food / Re: Tabasco Chipotle
« on: November 04, 2010, 11:19:51 AM »
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 spread them out on a grate and smoke them for about two hours, then dry for about six or until they are totally dry.  If you leave moisture in them , you open up the possibility of molds forming. :P

1357
All Things Food / Re: Tabasco Chipotle
« on: November 04, 2010, 08:02:59 AM »
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 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.

1358
All Things Food / Re: Tabasco Chipotle
« on: November 04, 2010, 07:09:47 AM »
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.

1359
Commercial Beer Reviews / Re: Delerium Tremens
« on: November 03, 2010, 09:25:06 AM »
I prefer the Delirium Nocturnum.  Try to find that sometime.

I agree with Gordon on this one.  DT was OK, but it didn't knock my socks off.  The Nocturnum and Noel are better IMHO.

1360
Commercial Beer Reviews / Re: Chimay
« on: November 03, 2010, 09:17:29 AM »
The liquor store I go to turns over Belgians pretty often, so that it's fresh.  I've never had a bad one yet.  That being said, I enjoy dubbels, but they are not my favorite style,  I prefer their stronger counterparts for the darker styles.

1361
Equipment and Software / Re: Giant Tea Ball for hops?
« on: November 03, 2010, 06:43:21 AM »
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.




I have one as well and they work great for pellet hops.

1362
Kegging and Bottling / Re: Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« on: November 03, 2010, 06:11:21 AM »
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.

+1  I only use DME for starters and haven't used corn sugar in a long time.  That being said, I still prefer to force carb and haven't noticed any oxydation effects in my aged beers.

1363
All Things Food / Re: Pizza Fatta en Casa
« on: November 03, 2010, 06:04:43 AM »
I have eaten them and I have made them, but I don't recall seeing anything like a Chicago pie in Italy. ;)  They also tend to be a bit more messy to eat than a flat pie which is why they are not really street food like traditional pizza is.   By the way what's gamberi then? Or perhaps gamberetti?

1364
All Things Food / Re: Best way to have quail
« on: November 03, 2010, 05:54:22 AM »
Hey Tom, I guess that nothing is really new under the sun! ;)

1365
All Things Food / Re: Boiled Peanuts
« on: November 02, 2010, 06:53:10 AM »
Hey Ron.  We were down at Willey's a week ago and they had raw peanuts by the bag or bulk.  We were tempted, but did not partake.

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