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Messages - majorvices

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5011
The Pub / Re: "Never Again" beers
« on: August 17, 2011, 06:24:26 AM »
I really, really tried to enjoy that tripel bock... alas, to no avail. Nasty stuff. Cool bottle though!

5012
The Pub / Re: "Never Again" beers
« on: August 17, 2011, 03:21:05 AM »
Delirium

Delirium Tremens or Nocturnum are nice beers if you can ever get them fresh. They do have a certain "funkiness" to them that may be challenging to some palettes, but quite nice once you develop a taste for them.

5013
The Pub / Re: Sharing small joys
« on: August 17, 2011, 03:17:30 AM »
I make my BLT's with wasabi aioli.  Yeah Baby!  Manly mayo for manly men!

To each his own, but sometimes the simple original is the best. A BLT is comfort food through and through. Doesn't need dressed up with anything. In my humble opinion, that is.

That said, I can appreciate the simple joy of homemade mayo - only some of us don't have the time to bask in 80 degree breezy sunshine and drink coconut milk all day and sit around making homemade mayo whenever the hell we want to.  ;)

5014
The Pub / Re: Sharing small joys
« on: August 16, 2011, 01:59:28 PM »
The only way to get food poisoning from mayo is if you add it to chicken to make chicken salad. believe it or not Mayo is very stable. You don't even need to refrigerate it (though it retains its flavor better if you do).

5015
The Pub / Re: FIRE! FIRE!
« on: August 16, 2011, 01:39:00 PM »
Keep that garden hose handy, buddy!  :o

A few years ago in Georgia I was heading back to the car from an overnight backpacking trip on the AT when we started to notice thin whisps of smoke hovering though the forest. Another hiker coming the other way said there was a fire at the same gap we had parked our car! We were on a high ridge and there was a lake below us and we could see the planes landing in the lake and taking in water and taking off again. You could also see where the fire was on part of the mountain ahead. It was pretty cool, but a little scary since our car was up that way. We were lucky, had we parked just one more gap to the north we would have been cut off from our car by the fire.

5016
The Pub / Re: "Never Again" beers
« on: August 16, 2011, 01:29:37 PM »
Pretty much anything that has the word Pumpkin on the label.  Vile, nasty creations that make me want to gargle with Drano.
With one strange exception.  Diane, the brewer at a nearby brewpub, brewed a special batch of pumpkin beer one year that somehow got infected, but in a good way.  The owner wouldn't let her sell it and she didn't like sour beers so I got 1.5 cornies of sour pumpkin beer that was delicious.

Not even Jolly Pumpkin?

LOVE me some Jolly Pumpkin. Never had a bad one. Never had enough of what I had, either.

5017
The Pub / Re: "Never Again" beers
« on: August 16, 2011, 01:25:45 PM »
Dogfish 120.

+1 - I hate DFH 120. The 60 minute is pretty good. The 120 Minute is way over the top and way too sweet.

5018
The Pub / Re: Sharing small joys
« on: August 16, 2011, 01:14:31 PM »
I haven't eaten plain white, sliced bread in probably 30 years. That said, it was just sliced "Nature's Own" Honey Wheat. Have to admit though, it was perfect!

Speaking of bread, I have found that a good sour dough is THE BREAD to eat with pulled pork sandwich. It's awesome!

5019
The Pub / Re: Sharing small joys
« on: August 16, 2011, 11:55:38 AM »
I can't see how you could eat and enjoy a BLT without mayo .... unless you're some kind of wacko.  ;)

5020
The Pub / Re: Sharing small joys
« on: August 16, 2011, 10:27:18 AM »
I just picked a garden tomato that was still warm from the sun, sliced it thick and added fresh ground salt and pepper, fried up 3 pieces of bacon and grabbed some crisp romaine lettuce and piled them all lovingly on mayo'ed bread and I was very close to touching nirvana. :)

5021
The Pub / Re: "Never Again" beers
« on: August 16, 2011, 10:21:41 AM »
I'm not a big Fat Tire fan and LaFollie tastes like vomit. They have a few other very nice beers though.

5022
Having both rehydrated and pitched directly onto the wort side by side many times I can't really say I have noticed a difference either way.

5023
Often times dry yeast can take 12-24 hours to start up. I certainly wouldn't stress about a 10 hour lag. I have seen 42 hour lags that made fine beer before. RDWHAHB.

5024
The Pub / Re: "Never Again" beers
« on: August 16, 2011, 05:16:42 AM »
my liver would kick both those beers in their teeth.  :)

5025
Going Pro / Re: Becoming a professional Brewer
« on: August 16, 2011, 04:35:15 AM »
A local brewery near me hired on a part time college student 20-30 hours a week. AFAIK he is the only one who makes a pay check (min. wage - expect that). He started by volunteering, just like was mentioned above.

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