Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - redbeerman

Pages: 1 ... 115 116 [117] 118 119 ... 121
1741
All Grain Brewing / Re: Storing Grain?
« on: December 11, 2009, 10:50:43 AM »
I use large Rubbermaid totes for storing my grain. Keeps it dry and also keeps the mice out. Plastic trash cans work weel too.

+1  I usually don't have more than a couple hundred pounds though, so it doesn't take up all that much room.

1742
All Things Food / Re: Beer Can Chicken
« on: December 08, 2009, 02:04:56 PM »
Need this for a turkey



Don't forget to drink half of it first. :P

1743
All Things Food / Re: Good price, quality stainless pans?
« on: December 08, 2009, 02:00:20 PM »
Go a set of Emeril's a few years ago for  Christmas and they work great.  Cost was ~ $160 for a skillet, two saute's, two sauce, and a Dutch oven all with glass lids.

1744
All Things Food / Re: Non stick pans
« on: December 08, 2009, 01:56:54 PM »
Frittata is with eggs in a skillet.  Sorry for the confusion. :P

1745
All Things Food / Re: Non stick pans
« on: December 08, 2009, 01:32:59 PM »
No worries about stepping on toes there Jon. Debating is learning.

Ill have to disagree with you on the frittata thing though. I learned how to make frittatas when I worked as an Italian chef. And I learned it from old timers. So I would like to THINK I know w little bit about Italian food.

 The only reason to start it on the stove is when it is really big and thick, cause if its thick and cooked in the oven the eggs will over cook on the outside before they completely cook on the inside.

You can make them on the stove top, the oven or both. Doesn't make a difference. Basically it is an omelet that isn't turned and folded over. instead it is made like above.

For me the oven method  works best  when busy cause you can just throw everything into the pan pour over the eggs and be done with it.

Now . casserole, that is a different story all together. Around here that means a hodge podge of 'whatever' baked in the oven.

Like my moms tuna casserole surprise. eeewww

As for the nonstick pans. I just don't like them. I want to cook with metal tools, not plastic ones. Nothing wrong with using them. Its just that if food doesn't stick for you on regular pans then why use non stick?

Cap, you may have learned from old timers, but maybe they weren't doing it right either ;),  I was taught to use a skillet, too.  As far as nonstick goes, you don't need it if the pan is the right temperature before you add the grease (or other cooking substrate).  The cooking food actually floats on top of a thin layer of whatever while it is cooking.  I use stainless stuff all the time , stuff only sticks if I do something stupid, like leave it on too long or don't let the pan heat up enough first.

1746
Czar Willie's Imperial Oatmeal Stout - basically a revved up version of my Weak-Kneed Willie's Oatmeal Stout.  Need to pick up my share of Denny's BVIP from bluesman too.

1747
All Things Food / Re: H**lth Food
« on: December 04, 2009, 02:16:45 PM »
Nic, You're pretty big into asian food, right?  We have a stir fry at least once a week.  Lots of veggies is key, with little chix or beef.  Make the sauce yourself,  I use fish sauce, rice wine, a little sesame oil, and thicken with corn starch.

1748
All Things Food / Re: Pizza Fatta en Casa
« on: December 04, 2009, 02:13:31 PM »
....I turn on the broiler and move the pizza back up to the upper rack for another minute or so, or until the rim is nicely browned and the cheese is nicely melted.

You are a genius. I've made a few pizzas and this little trick gave my last pie nice "leopard spots" on the cheese. Thanks.


What temp do you bake the pie at?  Mine gets that way without having to move it around and I use a stone alone at 500F.

1749
Beer Recipes / Re: Oaked and bourbon soaked IPA
« on: December 04, 2009, 02:08:44 PM »
Sounds great!  I'll have to give that a try sometime as well.

1750
Beer Recipes / Re: Rye Barleywine?
« on: December 04, 2009, 01:56:58 PM »
Maybe sub some extract for the sugar to keep your FG up around 1.020?

1751
Beer Recipes / Re: Old Ale
« on: December 04, 2009, 11:06:08 AM »
Agreed Jim. But if he intends on letting it age a year or so the bitterness should diminish somewhat.

Maybe Ron, but I have a BW that's a year and a half old that's still quite bitter and it was only 70 IBUs and the Brett may thin the old ale out over time.  The only way to find out is do it! ;D

1752
Beer Recipes / Re: Rye Barleywine?
« on: December 04, 2009, 10:51:41 AM »
I've made rye BW a few times.  To me, it looks alike a lot of crystal.

It's a matter of personal taste, barleywines usually do not finish dry.  To my tastes, I'd leave the crystal as it is. JMO.

1753
Beer Recipes / Re: Old Ale
« on: December 04, 2009, 10:49:29 AM »
I think it may be too bitter. JMO  Most English beers I've had except for IPAs are really pretty well balanced.

1754
Commercial Beer Reviews / Re: What's your favorite funky beer?
« on: December 03, 2009, 05:40:56 AM »
I think there is something wrong with me...I don't care for the funky beer that much.  :P

Nah,   spoiled food is an aquired taste ;)

1755
Yeast and Fermentation / Re: Fining carbonated beer
« on: December 02, 2009, 07:46:57 AM »
I fine carbonated beer often and have never had a problem with foaming, oxidation, or loss of carbonation.  I add the gelatin solution, give a it swirl with a sanitized spoon, seal it back up, and purge with CO2.

Pages: 1 ... 115 116 [117] 118 119 ... 121