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Messages - redbeerman

Pages: 1 ... 114 115 [116] 117 118 ... 124
1726
All Things Food / Re: Whats for dinner?
« on: January 20, 2010, 02:59:24 PM »
I actually prefer brandy to Cognac in steak au poivre.  I believe it has a richer flavor.

1727
All Things Food / Re: Bread
« on: January 20, 2010, 02:56:08 PM »
Yes, we have Marco Polo too.  Good stuff.  Homemade would be awsome, but the amount of red peppers could make it cost prohibitive for regular consumption.

1728
All Things Food / Re: Pork Chops w/ Balsamic Reduction
« on: January 19, 2010, 08:10:31 PM »
The real good balsamic vinegar doesn't need reducing.  It comes out of the bottle like old dirty motor oil.  Very high viscosity.  Great on ice cream as well.

1729
All Things Food / Re: Ethnic Cooking
« on: January 19, 2010, 08:07:52 PM »
I have a recipe for Zaalouk (eggplant) someplace as well as the carrot salad and tomato./cucumber salad.  I'll post it if I can find it.  Bastilla is yummy, but kind of a PITA to make.  Layers of phyllo dough with ground chicken, eggs, onions, nutmeg and cinnamon, with powdered sugar on top.  Got to make flat bread too.

1730
All Things Food / Re: Bread
« on: January 19, 2010, 08:03:12 PM »
Ajvar = yum!  Have a jar in the fridge now.  As far as bread goes.  Try this light rye bread, fennel or dill seeds optional.

 1 cup organic whole rye flour
 2 cups King Arthur bread flour (can use unbleached regular as well.)
 1 cup tepid water
 1 tblsp. sugar
 1 tblsp. salt
  2 tsp. dry yeast.

  Mix dry ingredients into water.  I use a sprial bread hook on my mixer for about 15minutes.  Let rise a minimum of two times for an hour each time before making a loiaf and letting rise for a third time.  The more times you let it rise the fluffier the inside will be.  I like my bread crisp on the outside and soft on the inside.  Bake at 350F for 30 to 40 minutes.

1731
All Grain Brewing / Re: a black ipa... how does this look?
« on: January 19, 2010, 07:36:28 PM »
I would keep the crystal 60 at 1 lb.  But that's to my taste.  I agree with moving the hops to later additions as well.  My bittering addition is usually around 30 IBU if the beer is 70 or above total.

1732
General Homebrew Discussion / Re: What's your Favorite Style of Beer?
« on: January 19, 2010, 03:38:26 PM »
I would have to say IPA, no wait, BSD, no, no, impy stout, wee heavy?  Crap, I don't know :-\.

1733
General Homebrew Discussion / Re: How about least favorite style of beer?
« on: January 19, 2010, 03:34:42 PM »
Not big on saisons or geuze.  Don't like fruit based American beers.  Anything with "light or lite" in it's name.  Most beers made with corn or rice as an ingredient.  Green or clear bottled beers.  Crappy homebrew (it does happen, thankfully not too much though ;))

1734
I really don't know.  Either a bitter, APA or IPA.  Or maybe a lager.  I can't decide. :-\

1735
Wood/Casks / Re: Wood aging with cubed oak or spirals
« on: January 18, 2010, 09:19:11 PM »
The RIS is five weeks since brewday and bulk aging in a corny right now pressurized to 30 lbs with CO2.  I will probably wait another month before adding the oak to it.  It finished at 1.029 so I'm really interested in how it turns out.  The hydro samples were not sweet, but had good body and pretty alcoholic.  I was going for the high viscosity of Old Rasputin and I think I have achieved that.  Time will tell. :)

1736
General Homebrew Discussion / Re: Simcoe And Amarillo in a Pale Ale?
« on: January 12, 2010, 03:49:32 PM »
I have some extra Columbus lying around.  Would it work to use that as the bittering hop and put all the Simcoe/Amarillo as finishing hops? 

Boy, would it ever!

An awesome combination!  I have been very pleased with beeres using this combination of hops, yum. ;D ;D

1737
General Homebrew Discussion / Re: Recipe ownership?
« on: January 12, 2010, 03:46:29 PM »
I rarely use someone elses recipe, but when I do, I do like to give credit for the inspiration.  There are so many combinations and permutations of recipes, i think it would be hard not to find similarities in a lot of recipes.  Kind of like rock and roll music, three cord limit. ;)

1738
General Homebrew Discussion / Re: what are your goals for 2 ought 10
« on: January 07, 2010, 03:27:19 PM »
Brew a lambic.
Build the Brewmaster 3000 (which includes plumbing work in the basement and a hood for the BK.)

1739
All Grain Brewing / Re: No Pants Brewing
« on: January 06, 2010, 05:30:46 PM »
I can't. I'm half german and quarter bohemian, my father is an engineer, my grandfather was an engineer, my great grandfather was an engineer - it just isn't in my nature to not be exact and precise. I did a group/club brew with a spontaneous brewer once and it drove me insane.

I'm Swiss, German, and Danish,  I plan and usually try to stick to it, unless there was an inventory mistake and I have to change hops or something or if I'm an ounce or two off of base malts, but I don't worry about much about it.  I drive bluesman crazy when we brew together, because he really does get down to the details and I don't care as much. ;D  I used to be that way, but I got older, and less concerned. 8)

1740
General Homebrew Discussion / Re: marzen lager?
« on: January 06, 2010, 05:21:43 PM »
Drink a Spaten or Hacker-Pschorr O-fest and you'll get the flavor profile.  The BJCP description is a little misleading as far as hop flavor is concerned.  The imported versions of these two beers and to a lesser extent, Pualaner, have a hop spiciness (Hallertauer or Tettnager) that the American versions are missing.

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