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Messages - capozzoli

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46
The Pub / Re: New Chuck Norris Joke...
« on: August 14, 2011, 05:23:46 PM »
Jesus can walk on water, Chuck Norris walks on Jesus.

47
All Things Food / Re: Was ist für Abendessen? German Recipes...
« on: August 14, 2011, 05:16:39 PM »
We make the Slovakian version all of the time. Which I think is relatively the same. I cure and cold smoke the knuckle and then it is cooked with sauerkraut, chopped browned onions, caraway seeds, bay leaf and marjoram.

The German version may often be just roasted in the oven. I have hear of them torching the skin with a plumbing torch to crisp the skin and make it blister.

Its good served with German potato dumplings. You can make them easy by mixing eggs, butter, chopped bread (stale is fine), mashed potatoes or instant mashed potatoes work great, salt pepper and baking powder.

Ive been using instant mashed potaoes a lot. Not for making mashed potatoes but for dumplings, breading fish or cutlets.

Instant mashed potatoes make much better langosh then real potatoes. No BS. I love langosh.

You could just hot smoke the knuckle a little, that would work great, then braise it with some kraut.

In the early fall start looking for late season cabbage and make some kraut. You already have been doing the kraut right?

You gonna do an Oktoberfest thing there Matt?

Ich liebe deutsche und mitteleuropäische Küche. Seine bleib bei deinen Rippen Zeug.
Da sie in Deutsch sagen ... essen meine Hoden.

48
All Things Food / Re: Ethnic and Regional Cooking
« on: August 11, 2011, 03:49:13 PM »
Never cured olives.I would love to. I think it is pretty simple but finding the fresh olives is tough.

No Tandoor yet. I have the old cement mixer cut up and Im looking for a big truck break drum to serve as a base. But havent done much to it. I was on a couple of pizza/hearth cooking sites and the experts there recommend "raku" clay. Just have to find some and get busy.

Coarse I have another giant grill in line before that, a six by eight foot "festival" grill Im making for a charity. That is sitting in a pile of parts waiting. Then there is my smoker prototypes. Wait till you guys see those. I will surely post them. Just have a few more details (hard ones) to work out before I debut what is sure to be the best BBQ/smoker rig in the world....THE WORLD!

49
All Things Food / Re: Ethnic and Regional Cooking
« on: August 07, 2011, 06:43:32 PM »
Im sure they are ready now.

Do they smell absolutely awful? Like something you would clean your floor with? Thats a pretty good indication of their readiness.

Now you have to make the Moroccan tangine of chicken preserved lemons, green olives. Can you get your hands on some good cured green olives?  

Did I post that recipe in here?

Post pics!

50
All Things Food / Re: BBQ Style
« on: August 02, 2011, 04:08:59 PM »
Man deepsouth that food does look top o the line.

I have had this image of a fried soft shell crab and bacon club sandwitch. Just havent done it yet.

Double decker with bacon, soft shell crabs lettuce tomatoes and tartar sauce. It just would have to be good.

51
All Things Food / Re: BBQ Style
« on: August 01, 2011, 07:45:18 PM »
I Like this thread over at the brethren, maybe a good idea for this Thread.

We have seen your brew areas, now show your BBQ area. ;D

Here is my outdoor kitchen. Not much I know, Kinda rustic, I am a less is more kinda guy.




52
All Things Food / Re: got Paella?
« on: July 06, 2011, 05:39:11 PM »
Very cool! where did you get the pan, looks big.

I have been thinking of making a big paella pan.

53
Other Fermentables / Re: New to Kefir
« on: July 06, 2011, 04:57:47 PM »
Sorry for not checking back in here.

I took the grains out. after a few weeks. The milk solids separated completely and looks like feta cheese floating in brine. It just separates coagulates on its own.  

I strained it through a cheese cloth and Jared it up and stored in the fridge. Im not gonna dry it.

It is kinda spreadable and similar in texture to soft goats cheese. It is very strong and sour in flavor but agreeable. If you like strong cheese you will like kefir cheese. If not you will hate it.

I may try some other kefir cheeses. They are good for you.

Crazy stuff this kefir. I have had it in the cabinet for several months and it did not go bad. I have had some in the fridge for a year and it is still good.

It is not only fermented milk but it is preserved. It amazes me.

54
Other Fermentables / Re: New to Kefir
« on: June 23, 2011, 05:46:30 PM »
animaldoc, If at any time your kefir separates dont worry, it is common. To fix it, strain out the grains and then pour the strained kefir into a bowl. Take a whisk and beat as you would eggs. it will emulsify and go back together. Sometimes I age mine to the point where you can actually see clear liquid on the bottom. I decant the solids off of this liquid then whisk it. It makes for a thicker kefir more simular to the consistency of yogurt. Great on fruit. 

Try this too, after the kefir is fermented whisk it with a little water and sugar. It will be much thinner. Then close a lid on it tightly.  Check it in twenty four hours. The bacteria in the kefir will begin to eat the sugar and produce co2. After pour it into a bowl, then whisk it vigorously incorporating air into it, it will froth up and get a head. Very agreeable.

I mixed some with sugar and water and bottled. Made great milk soda but one of the easy cap bottles had a release and kefir soda was all over the fridge. Haven figured out a way to control that.

55
All Things Food / Re: vegetarian eats
« on: June 21, 2011, 05:39:46 PM »
+1 on the Indian cooking. Plenty of recipes online. Try http://www.vahrehvah.com/ plenty of how to videos too.

http://www.vahrehvah.com/Gun+Powder+-Milaga+podi:4258

Nic says this guy has a funny voice, not his accent his voice. I kinda agree.
 

56
The Pub / Re: Weazemobile Now with pic!
« on: June 21, 2011, 05:32:29 PM »
I wouldn't take ya head on.

Bu, I dont want to pay what you are gonna pay for gas, that is for sure.


57
Pimp My System / Re: Brutus 10 Build
« on: June 18, 2011, 12:39:22 PM »
Try and find a used SS drum. New they can be pretty expensive.

I love this companies stuff! Good for so many applications.

http://www.drumsofsteel.com/main_page.html

58
Pimp My System / Re: Brutus 10 Build
« on: June 18, 2011, 12:18:09 PM »
Its coming real soon. Its a pretty unique idea too, I think.

Ron if you really want only a UDS, lets look for a Stainless steel drum Man they are slick looking. It will better match the brewstand. ;D

59
The Pub / Re: Tell Us About Your Pets
« on: June 16, 2011, 05:51:16 PM »
They are so easy to love.











Some of you may remember my cock.










RIP PoppyCock Poopalatta. You are missed.


60
Pimp My System / Re: Brutus 10 Build
« on: June 16, 2011, 05:03:29 PM »
Wow Ron, that thing is some high tech stuff. Really beautiful.

To quote Jaybeerman: "I know pro brewers who dont have a set up as nice".  ;D

I dont know if you want to put a UDS next to that thing. You may need an original Capozzoli stackable modular smoker/outdoor cooking set up.

Maybe the prototype will be done by the next time you come up.  ;)

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