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Messages - redbeerman

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1666
The Pub / Re: What's for dinner?
« on: November 24, 2009, 10:41:33 AM »
Not me!  I'm terrible at Yorkshire pudding.  Love good British food, but lack the skill and experience to churn out a good YP.

Hey nic  isn't good British food an oxymoron? ;)

1667
Commercial Beer Reviews / Re: Octoberfest beers
« on: November 24, 2009, 08:45:32 AM »
What I've noticed is that the flavor and bitterness are quite different between the German and American versions.  The German beers have a spicy flavor and bite that the Americans don't seem to be able to (or desire to) duplicate.

1668
All Things Food / Re: Ethnic Cooking
« on: November 24, 2009, 05:40:58 AM »
Smoke some of your peppers too.

You can make sort of Chipotle peppers that way.

Cant wait.

I think I ended up smoking about a 1/2 bushel of jalpenos this year and a few habaneros and poblanos as well.  More than a years supply.  Have a bunch of habaneros in the freezer as well.  I'll have to post the spicy pepper shrimp recipe we got from one of our Jamaican friends soon,  That stuff is off the wall in flavor and heat.

1669
General Homebrew Discussion / Re: Beer Review Generator.
« on: November 20, 2009, 12:57:22 PM »
Pours a turbulent light brown with almost no head. Very light lacing. Nightmarish smoky scent, with just a hint of circus peanut and hamster cage. Overweening yeasty palate, with overtones of forward alcohol and plum. Non-descript mouthfeel and thin finish. Score: 2.31/5.

Hamster cage?  Blecchhhh! :P

1670
All Things Food / Re: Ethnic Cooking
« on: November 20, 2009, 07:51:24 AM »
That lamb looks great! \looks like something else I may need to try. Would it work well with pork?

  As far as the other place, like I said in my PM to ya, it's like going to a bar that turns out to be a sausage fest. I'm done with it. 

Wease, use the spedie recipe I gave you and sub lemon juice for the vinegar and leave out the basil and you basically have it.

1671
All Things Food / Re: Pizza Fatta en Casa
« on: November 20, 2009, 07:47:31 AM »
Good job, Matt.  It looks perfect!  I preheat to 500 myself and do the whole bake on a stone.  Your crust looks great!  I am assuming it's crispy and chewy from the look of it.

1672
Yeast and Fermentation / Re: English Yeast and Hop Aroma
« on: November 19, 2009, 10:02:13 AM »
I believe that the premise that English yeasts supress hop aroma is bunk.  American ale yeast may let it shine through better because of the greater attenuation.

1673
Ingredients / Re: Where do you buy your ingredients from?
« on: November 19, 2009, 09:43:47 AM »
I buy from the following:

countrymaltgroup.com
northernbrewer.com
hopsdirect.com
freshops.com
morebeer.com

+1

...and the LHBS


+2

1674
Ingredients / Re: US Goldings
« on: November 19, 2009, 09:42:31 AM »
I tried US Goldings last year and found them to be very grassy.  The EKGs that I have now have a spicy nose and a great aroma and flavor.  The two aren't even remotely close IMHO.

1675
Kegging and Bottling / Re: Keg, bottle or both?
« on: November 19, 2009, 07:51:13 AM »
I keg almost exclusively, but I do use a CPBF to fill bottles for gifts and comps.  I also may bottle the dregs of a keg to make room for the next in line in the serving fridge.  I use growlers to transport small amounts around the neighborhood.

1676
All Things Food / Re: BBQ Style
« on: November 18, 2009, 10:53:00 AM »
Balsamic Grilled Pork Chops

Description: Serves 2 or more, depending on the meat selection you make. This recipes marinade is good for Chops or tenderloins (whole) or medallions.

Ingredients:

1 Cup EVOO
Cup Basil (chopped fresh if you have it)
Cup Parsley (chopped fresh if you have it)
5 Large Garlic Cloves (minced)
1/3 Cup Balsamic Vinegar (to taste and size of meat portions)

Instructions:

1. Combine ingredients in a mixing bowl and pour over Chops in a shallow square pan or substitute a 1 gallon freezer bag and mix/shake.
2. Place in refrigerator for 4 hours minimum and turn occasionally.
3. Remove chops from marinade and let stand at room temperature for 30 minutes (discard remaining marinade).
4. While the chops are coming up to room temperature fire up the Big Green Egg and bring to a stabilized temperature of about 350 degrees.
5. Place chops directly on the grill for approximately 6 minutes per side (lid down and no peeking).
6. When internal temperature reaches 150 degrees remove from grill and let stand for at least 5 minutes before serving.


Nice! Do you have any pics?

I love Balsamic...but the real aged vinegar is outstanding as opposed to the supermarket kind.


It better be for $10 an ounce. :D

1677
All Things Food / Re: Pizza Fatta en Casa
« on: November 18, 2009, 10:43:56 AM »
Looks great, Ron!  I usually do it like a turn over myself (can fit more stuff in it).  We're on a good for you food diet lately, so I doubt I will be posting any bread or pizza type stuff :'(

Thanks Jim.

You could afford to treat yourself once in a while.  8)

You mean like sausages and cheese and pretzels and rye bread and lentils. ;)

1678
Le diable rouge - Belgian Pale ale

1679
Commercial Beer Reviews / Re: Octoberfest beers
« on: November 18, 2009, 10:23:04 AM »
None of the beers in this flight had pronounced crystal or cara malt flavors.  The maltiness was not sweet, but, for the lack of a better word, malty.  Like a light pumpernickel bread.  I know SA is got a touch of cara taste to it,  I did not notice that in these beers.

1680
All Things Food / Re: Pizza Fatta en Casa
« on: November 18, 2009, 08:04:10 AM »
Looks great, Ron!  I usually do it like a turn over myself (can fit more stuff in it).  We're on a good for you food diet lately, so I doubt I will be posting any bread or pizza type stuff :'(

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