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Messages - nicneufeld

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Ingredients / Re: Is Maris Otter worth it?
« on: November 13, 2009, 08:03:41 PM »
Glad to know I wasn't overestimating its mentioned, I LOVE a good bitter and the day I can truly nail something like Marston's Pedigree will be a fine day indeed, so for that style it sounds like a good Maris Otter is in order.  I had a bulk bag of Optic malt and to be honest couldn't tell you how different it was from domestic two row, but it sounds like Maris Otter is a bit more dramatic in flavor.

I would also agree with Denny in that styles have a big part in it.  The bag of Rahr pils malt is going to likely give me pilsners that are more to style at least, and I bet most breweries in America that define the classic American Pale Ale are likely using domestic pale malts (plus specialties) for economy, although homebrewers can of course come up with very clever and often tasty inversions of traditional practice.  I remember reading about a stout recipe using all munich as a base malt.  That'd be interesting!   So, I'll still use and stock cheap domestic malt, but bitters seem to warrant something richer.

Ingredients / Re: Is Maris Otter worth it?
« on: November 13, 2009, 05:15:53 PM »
North Country Malt, eh.

Will bear them in mind next time! 

Ingredients / Is Maris Otter worth it?
« on: November 13, 2009, 04:16:07 PM »
I just sunk 75 plus shipping into a big sack of Maris Otter.  I plan on keeping it for English bitters only and using domestic pale or pils for other stuff.  But here's my question...MO can run nearing twice as costly as domestic pale malts...I haven't done enough side by side experiments to really know, but is it really worth it?  Is there a significant difference between a bitter brewed with, say, 7 lbs of MO versus 7 lbs of Rahr two row?  I would anticipate that there would be, and I am a lover of good, subtle bitter, hence my actually buying it.  But we as homebrewers often do things out of superstition, too, so I could also see a possibility of the MO not having a big difference in beer flavor, even though I think it unlikely.

Any opinions on that? 

All Things Food / Re: Ethnic Cooking
« on: November 13, 2009, 02:53:47 PM »
That Greek food looks amazing.  A bottle of retsina and/or ouzo, and some souvlaki and dolmathes...I really need to get ingredients for something similar soon!

Here's my attempt at Korean food (minus the kimchi, I am not a huge fan).  The picture is bad but the meat is butterflied beef short ribs (galbi kui) and bool gogi.  Spicy bean paste (chinese, not korean, though) and a soy dipping sauce.

Also, this ought to count for ethnic cooking...Norwegian food courtesy Andreas Viestad.  He made the recipe for venison, but it works with beef sirloin.  Juniper/fennel spice rub with a brown goat cheese sauce.  And of course, akvavit.

All Things Food / Rib World Tour
« on: November 13, 2009, 02:30:34 PM »
Figured I'd compile the pics I managed to snap of several of the (mostly pork spare) rib cooks I've done over the past year or so! 

These were apple spiced ribs, marinated in a spice-heavy apple sauce and sauced with a caramelized apple juice concentrate syrup.  They weren't as good as I had anticipated, but they were good.  A purely sweet rib is a bit one dimensional, you also need the saltiness and the spiciness as well to really balance it.  Served with a bit o' cider and some beans cooked on the smoker.

Beef back ribs with my favorite local sauce, Gates Extra Hot.  Hefeweizen, pickles, and sweet potatoes round out the meal.

These are a really good recipe adapted from Steven Raichlen...the marinade is habaneros and typical jerk seasoning components (green onions, parsley, citrus juice and zest, allspice, soy), and the finishing sauce is a sweet, rich rum based sauce that uses lime and orange juice and zest, soy, lots of brown sugar, and blackstrap rum...pictured with a bit of the same.

You can't tell because of the flash, but these are actually flaming here...herb crusted grilled ribs flambeed in ouzo.  Grilled garlic bread and watered down ouzo to go with.

Indian tandoori style ribs, or my approximation of them.  Spicy yogurt marinade with a rich, strong finishing sauce basted on at the end of cooking, with the rice made with a bit more of the reserved marinade, and all sprinkled with cilantro.

A favorite of mine...sweet smoked ribs marinated in a hoisin/soy mixture, made quite sticky with more of the marinade cooked down into a sauce, comprised of soy, sugar, ginger, garlic, chili peppers, and other stuff which I fail to recollect.  The scallions add a very nice flavor.

Same thing, again, with some lo mein.

Thai style ribs using sweet chili sauce and crushed peanuts.  Rice noodles and I think a good Belgian beer with.

Japanese ribs, using shichimi togarashi and a soy/garlic glaze, with noodles and a nigorizake that I am partial to.

All Things Food / Re: Malted Chocolate Decadence
« on: November 13, 2009, 05:18:11 AM »
It's been a while since I've had DME on hand but that sounds pretty nice!

Cute story about your daughter, akr, mine (my first) is 17 months, and I'm anticipating a brewing assistant in a couple years.

All Things Food / Re: pulled pork fusion tacos
« on: November 13, 2009, 05:15:48 AM »
Looks good man.  I haven't done an actual pork shoulder in a long time...I usually end up doing spare ribs and saving the rib tips for this kind of stuff, lately.  I should probably get a pork butt next time they go on sale, and do an honest to goodness normal pulled pork!

All Things Food / Re: Oktoberfest schnitzel - response and thanks!
« on: November 13, 2009, 05:13:22 AM »
OK, schnitzelfest 2009 is going down tomorrow night at my place.  Got the pork unthawed, the wife will have the kitchen immaculate, and some beer will be chilled in anticipation.  Hopefully my jaegerschnitzel sauce comes out a bit better this time!

All Things Food / Re: homespun cheesesteak
« on: November 13, 2009, 05:09:06 AM »
Dude!  We even had peaches in the same shot!  What are the odds!  High five!

All Things Food / Re: homespun cheesesteak
« on: November 13, 2009, 05:08:15 AM »
Here's my first attempt at something quite similar!  This was at least a year ago.

Raw ingredients...I've made these many times since and now I generally use all hatch or anaheim chilies.  The red bell pepper is nice but I love the flavor of a good green chili, can't get enough of them!

On the grill...

Everything cooked up.  With some grilled peaches, which we greedily ate before we even got the sandwiches together...peaches grill very nicely!  And yes...the steaks were overcooked.  I was fearful back then, they don't see as much flame now.

Everything sliced up and reheated in a skillet...

Assembled...later I learned to make use of the broiler, which toasts the bread much nicer.  Still, these are good.  Served with a blackcurrant cider, if memory serves.

The Pub / Re: Are some beers better than others?
« on: November 12, 2009, 04:12:28 AM »
Is Herbie Hancock better than the Jonas Brothers?  These are the questions that haunt us as we walk the fine line between good taste and snobbery.

Last Saturday I brewed an IPA in the 60IBU range, 1.061, all cascades except for half the bittering hops (HopShot), to be dry hopped with leaf cascade.

Next weekend on the yeast cake, I'm thinking a bigger DIPA, packed to the brim with Chinook hops, and some Cascade.

All Things Food / Re: Cold Smoke Generator
« on: November 11, 2009, 11:23:21 PM »
See I heard someone say on a cooking show that frozen salmon worked better than fresh salmon for cured, smoked salmon.  Andreas Viestad maybe? 

All Things Food / Re: What kind of beer would you serve with BBQ Chicken?
« on: November 11, 2009, 07:44:38 PM »
"BBQ Chicken" means so many things to so many people!

* True BBQ chicken, ie., half chickens stuck in a smoker pit like they have at BBQ joints around here, I'd say something malty but mild would go great, like a special bitter or brown ale.  You'll notice at these places everything else is simple...the bread is plain white bread, plain cheap pickles....the meat and sauce are where all the complexity is, so in keeping with that I'd do a modestly understated brew.
* Grilled chicken slathered in red, sweet BBQ sauce...maybe something drier and less cloying like a Czech or Bavarian pils, just to get away from that heavy sweetness.
* Smoke roasted chicken (grilled indirect at higher temps with smoke, my favorite method), depending on how it is seasoned, could handle something a bit bolder I think.  If its not bathed in KC Masterpiece (a bit of an unfortunate thing!),  big IPA sounds like it'd be great.  Actually I like the idea of a smoked bock with an herb crusted smoke roasted chicken.

All Things Food / Re: Cold Smoke Generator
« on: November 11, 2009, 06:45:37 PM »
It could probably fit in a kettle but I'll be using my WSM, with the water pan to prevent drips from dousing the smoldering sawdust.  I may have to do the cured coldsmoked salmon, I've seen several recipes.  It weirds my wife out a lot, and me just a tiny bit, but logically I understand its generally pretty safe.

If you used a kettle the key would be offsetting it, I on one side, CSG on the other side, vent holes over the food.  In warm weather ice might be a good idea.

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