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Messages - majorvices

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5386
All Things Food / Re: Corned Beef!
« on: March 17, 2010, 05:27:37 AM »
I love pastrami but I'm not making that. I'm making corned beer and cabbage in my crock pot. My mom used to make it with canned corned beef and simply boil that with cabbage and some how or another I once thought that was good. ;)

I actually love cabbage and boiled cabbage is pretty good if you don't turn it to mush. What I have been doing is boiling my cabbage separately with some pepper corns and serving in along side.

5387
All Things Food / Re: Corned Beef!
« on: March 16, 2010, 06:06:03 PM »
Celery seed - thats what I'm looking for. Thanks bud!  :)

5388
All Things Food / Re: Corned Beef!
« on: March 16, 2010, 05:27:14 PM »
LOL. So, you like making it but it is an awful dish? Corned beef and cabbage (f'ing obvious you need potatoes and carrots (and onions and mushrooms and garlic) ... come'on man!!), even in the crock pot, is an AWESOME dish. In fact - I can't wait for tomorrow night. Good stuff, all around. Capp - you need to post some of your homebrew recipes so I can make fun of them.  :P :D ;)

5389
The Pub / Re: Forum Members Pics
« on: March 16, 2010, 03:54:16 PM »
This was me a few days ago getting ready to start my journey back to the US.




Wish I could buy you a beer - hope you have a safe flight home!

5390
All Things Food / Corned Beef!
« on: March 16, 2010, 03:45:28 PM »
OK - how do you do it? I just picked my brisket from the store and am going to cook it in the crock pot tomorrow. Too late for anything else, especially since I am taking the kids out all day tomorrow and will get back just in time to cook my cabbage. But I would love to have a look see at some of ya'll recipes for next time!

5391
All Things Food / Re: Spicy Basil (or cilantro) chicken
« on: March 16, 2010, 03:05:03 PM »
Oddly enough it doesn't taste like fish sauce much. I add anchovies in most of my pasta sauces too but you would never know they are there unless you knew what you were looking for.

5392
Equipment and Software / Re: Quick Disconnect
« on: March 16, 2010, 09:22:49 AM »


I used to use CPC QD's, and the problem I had with them is that the O-rings stretch out very easily.

yeah, that is a problem (though certainly not every batch) anyone have a McMaster Carr part # for those? They charge something like 90 cents a piece for them at NB. Crazy!!

5393
All Things Food / Re: Pesto Pork Chops
« on: March 16, 2010, 09:03:39 AM »
Sounds fantastic!

We need some pics for our mouth watering pleasure.  ;D

Well - no pics. I ate 'em! ;D

Keith,  What about all that healthy eating? JK.  It sounds real good.  What kind of mushrooms did you use?  I'm thinking Crimini would be good.

Honsetly, its pretty healthy IMO. What with the olive oil and all. Maybe a bit high in calories. I served it with brown rice and broccoli. Of course, gravy is never healthy but you gotta have gravy with Chops!! OTOH I ran 6 miles and lifted weights for 45 minutes so I guess its relative to calories burned.  ;)

I simply use baby portabello mushrooms because I buy them in bulk at costco and eat bunches of them. Not sure but they may be the same as Crimini(?)

5394
All Things Food / Pesto Pork Chops
« on: March 16, 2010, 07:06:51 AM »
Founds some good pork chops in the freezer yesterday and had some Costco pesto and devised this little recipe yesterday. Damn! These may have been the best pork chops I ever tasted and the mushroom gravy was super easy but made the dish spectacular.

Pesto Pork Chops

4 pork chops (preferably bone in)
4 garlic cloves
4 tbl spoons Pesto + additional for taste (I didn't really measure, just dumped a bunch in the oil)
olive oil
italian bread crumbs
milk and egg for coating

for the gravy
additoonal pesto
mushrooms
chicken stock or broth (about 1.5 - 2 cups)
corn starch for thickening
salt and pepper

Place chops in mixture of milk and egg to soak. Bread chops in crumbs. Meanwhile fry garlic in heavy, shallow pan (big enough to hold all 4 chops) filled with a little less than 1/2 inch olive oil, when brown add 4 table spoons of pesto. Stir until fragrant and then lay chops in oil and fry on med low flipping 2 or 3 times until done. Remove,

For gravy add chopped shrooms to oil and saute while scraping browned bits of pork and pesto (the parmesean cheese from the will be very crispy and brown.) When shrooms start to brown add chicken stock or broth. Bring to boil. Mix a small amount of corn starch with warm water and add a few table spoons at a time until sauce begins to thicken. Add a bit mroe pesto, pepper and salt if needed (depending on the amount of sodium in your stock/broth you may not need any) to taste.

Serve with a side of rice or risotto and steamed vegetables.

5395
Yeast and Fermentation / Re: Where are the fruity esters coming from?
« on: March 16, 2010, 05:52:36 AM »
Yeah, 2L starter is about 1/2 the size what you needed for a 5-6 gallon batch. Cell growth = ester development. Next time for a 1.050 beer pitch at least the slurry from a 4L or 1 gallon starter per 5 gallons of beer. 2 vials per 3-4L even better. So for an 11 gallon batch of beer you would need at least 2 gallons of starter.

Also, don't pitch the entire starter. Decant the spent starter beer. You are carrying the esters over from the starter wort otherwise.

5396
Equipment and Software / Re: Quick Disconnect
« on: March 16, 2010, 05:44:49 AM »
667!  ;D

Haven't had any issues with mine. I ran them with the "X" in tact but when I took them apart to clean them I always noticed they were partially plugged with hops, even though I'm using pellets. I decided to dremel them out just to be safe. In my experience few things can mirror the frustration as when you are trying to move a finished wort to the fermenter and get a clogged line. Stuck sparge excepting, of course.  ;)

That said, I guess it would be an easy thing to fix on the fly. But (in addition to 12) I am running 42 gallon batches which means a lot more hops so I decided not to take the chance.

5397
Beer Recipes / Re: Lawnmower Beer
« on: March 15, 2010, 11:26:41 AM »
Sure, sub out any hops you like. I have even used Centennial before in low amounts for an interesting spin. As far as "Instant Grits", they are actually parboiled, quick dried grits aka polenta. You may have trouble finding them depending what part of the country you are in. Grits are cheap and easy to find 'round these here parts. ;) If you can't find them, just spend the extra coin and get the flaked maize. I have seen some places sell it in 5 pound bulk for ~1.50 per pound or cheaper.

I am going to probably make this again very soon but with a lager yeast since I am getting ready to start up another string of lagers. Going to start with this and split between WLP830 and WLP833.

5398
General Homebrew Discussion / Re: What's your Favorite Style of Beer?
« on: March 15, 2010, 08:28:59 AM »
If I "had to choose" I would say Doppelbock is my favorite style hands down. I love doppelbock. What's odd, though, is most days I would prefer to drink an IPA. I only drink doppelbock on occasion but I drink IPA weekly. But when I have a good doppelbock I take time to really sit down and enjoy it and it is always a very, very special beer.

5399
The Pub / Re: Hitting he books.
« on: March 14, 2010, 04:51:34 PM »
+1. Please remember this is a family friendly forum. Keep you proclivities to yourself. Thanks.

5400
The Pub / Re: I am bored and wish to be entertained
« on: March 14, 2010, 12:46:19 PM »

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