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Messages - redbeerman

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All Things Food / Re: Pizza Fatta en Casa
« on: November 18, 2009, 03:04:10 PM »
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 :'(

Commercial Beer Reviews / Octoberfest beers
« on: November 18, 2009, 02:58:20 PM »
Bluesman and I tasted a flight of 9 different Octoberfest beers last weekend and it was certainly an eye opener. The folowing are what we tasted:

Lancaster Brewing
Clipper City

The German's all had a spiciness (late hop flavor?)(except for Beck's) that was missing in the American versions. I attribute that to the type of hops used. The Beck's tasted more like a pilsner than an Ofest (way too bitter for style, no late hop flavor). The American versions had the malt flavor (Clipper City was a bit on the light side), but had varying bitterness levels and none of the late hop flavor and spiciness. We were split on the best. I went with Spaten and B-man went with H-P. I think both were very good. Paulaner seemed to be weak in comparison, although it did have a similar flavor.

Ingredients / Re: Is Maris Otter worth it?
« on: November 13, 2009, 05:53:15 PM »
I think the price difference for me is around .92/lb for 2 row American and .98/lb for Marris Otter.  I don't bother with 2 row American pale malt any more.

All Things Food / Re: pulled pork fusion tacos
« on: November 13, 2009, 02:50:19 PM »
In a word loopy, Yum!!!

All Things Food / Re: Rib World Tour
« on: November 13, 2009, 02:48:59 PM »
Ribs it is, nic!  Those all look wonderful!  My stomach is growling already.

All Things Food / Re: homespun cheesesteak
« on: November 13, 2009, 02:47:47 PM »
The key here is ribeye sliced so thin you can almost see through it.  In the Philly area you can go to a deli and get it sliced to take home.  They use a whole ribeye and slice it with a meat slicer aross the grain of the meat.  Great stuff, but not cheap.  Whiz seems to be the standard cheese offering in town, but most folks I know, myself included, prefer provolone.

General Homebrew Discussion / Re: Suggest a brew for next weekend
« on: November 12, 2009, 06:14:21 PM »
A Marzen jumps at me,
But I'd make 5 gallons of a big Barleywine.


...or a souped up Marzen.  ;D

Uber Marzen?

General Homebrew Discussion / Re: A brief intro
« on: November 12, 2009, 06:13:01 PM »
Welcome to the forum!

General Homebrew Discussion / Re: AHA Membership
« on: November 12, 2009, 06:12:10 PM »
I am as well, and I am wearing pants at the moment. :)

General Homebrew Discussion / Re: How many carboys do you own?
« on: November 12, 2009, 06:09:52 PM »
I have a five gallon glass, 6 gallon BB and a three gallon BB.  I use them rarely, the 6 gallon for fermenting lagers mostly.

All Things Food / Re: Brisket Beer mop recipe
« on: November 12, 2009, 06:08:08 PM »
Looks good bro, I'll have to give that a shot next time I smoke a brisket.

All Things Food / Re: brats
« on: November 12, 2009, 06:07:03 PM »
I usually cook the brats in beer before I grill them.  Of course I like mine cooked until they're crispy on the outside.  Doing it the other way around would kind of mess that up.

All Things Food / Re: Everything goes with beer!
« on: November 12, 2009, 06:03:33 PM »
It's hard to sit on the coach with a bag of bacon though.

But just imagine if you could ...  :o

Wow...what a way to go! 8)

All Things Food / Shrimp w/ smoked Habanero and cilantro
« on: November 12, 2009, 05:41:05 PM »

Scalable recipe based on 1/2 pound of shrimp per serving:

add 1/4 onion, 1 clove garlic, dried smoked habanero (to taste, I used a whole one and almost killed myself :o), and fresh ground black pepper to tablespoon of EV olive oil

Sautee until onions just start to turn clear.

Add shrimp and fresh cilantro (to taste) cook until shrimp are just done to keep them tender.

Plate with brown basmati rice cooked in chicken broth

All Things Food / Re: chicken and black bean burrito w/ salsa verde
« on: November 12, 2009, 05:20:58 PM »
Are the basil and oregano fresh or dried? 

For the marinade I usually use dried for convenience.  But fresh would work great too, just use more.

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