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Messages - tschmidlin

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7411
Equipment and Software / Re: lost siphon
« on: September 29, 2010, 04:09:44 PM »
You can start it by mouth, but that's not very sanitary.  Most people who bottle flat beer use a bottling bucket with a spigot at the bottom, so a siphon is not so much of an issue.

7412
All Things Food / Re: Ethnic and Regional Cooking
« on: September 29, 2010, 02:58:56 PM »
I make some darned good mussels, too.  Chorizo, garlic, shallots and whatever homebrewed Belgian beer I happen to have on tap.
No offense Jeff, but how could you make anything bad with those ingredients? :)

7413
Ingredients / Re: re-using dryhops
« on: September 29, 2010, 11:36:30 AM »
That's not surprising :)

7414
Ingredients / Re: re-using dryhops
« on: September 29, 2010, 09:11:48 AM »
Good point on the lupulin that I hadn't thought of.  I should have, since a lot of my dry hopped beers end up with a layer of lupulin on the bottom of the glass.
Mine too, at least for the first pint or two (or five) out of the keg :)

7415
All Things Food / Re: Ethnic and Regional Cooking
« on: September 29, 2010, 09:05:42 AM »
[img width=640 height=383]http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs157.ash2

We steamed some 2.5 pound lobsters up in Cape Cod this summer.  Delicious.  I'll still take blue crab as my favorite, though  :-X
We got a bushel of blue crab when we were in NC this past summer, it was awesome!  But it's still no Dungeness.

Nice icon narvin, Mr. Boh!


7416
All Things Food / Re: BBQ Style
« on: September 29, 2010, 09:03:44 AM »
And . . .done.  Plus I ordered some cherry and hickory dust to go in it.  I want to smoke some cheese before Thanksgiving, this will give me a chance to practice a bit and get it done.  Thanks, I hadn't heard of that product.

Here's a much cheaper source of dust.  I have 5lbs of mesquite and 5lbs of apple, and 5lbs of sawdust is a LOT of sawdust as you might imagine, this thing only uses a few ounces per burn.  I don't know if I'll ever use it all up.
edit: helps to include the link!
http://www.psseasoning.com/index.cfm/act/products.view/category_id/20
Things that would have been good to know YESTERDAY!   :(

No big deal, if it works well for me I'll order a bunch of the other stuff.  I can use it as a change from the typical madrona/apple/plum that I use.

7417
All Things Food / Re: Smokers
« on: September 29, 2010, 08:56:36 AM »
Hmmmm...



I'm not really sure.

But better safe than sorry.  8)

http://en.wikipedia.org/wiki/Metal_fume_fever
I wouldn't risk my life or health on anything found solely in wikipedia :)

I'd find another source for the safe temps for galvanized.

7418
Ingredients / Re: re-using dryhops
« on: September 29, 2010, 08:48:24 AM »
Although the alpha acids won't be as soluble since they haven't been isomerized, that won't stop the lupulin from falling to the bottom of the fermenter.  Your bag might, and the hop mass will stop some, but my guess is you'll lose some.  I have no idea how much though.  I don't see any problem with doing it, especially if you're brewing the same day you remove them or you freeze the whole bag after removing it from the the beer.  I haven't done it though, so those are just my thoughts on the subject.

7419
All Things Food / Re: Smokers
« on: September 29, 2010, 12:41:50 AM »
After rereading the MSDS on it I'm not sure about the "fumes" aspect of it. At what point does galvanized steel fume? At pit temps (185-400F) or at much higher temps?


According to wikipedia:
Quote
Galvanized steel is suitable for high-temperature applications of up to 392 °F (200 °C). The use of galvanized steel at temperatures above this will result in peeling of the zinc at the intermetallic layer.

7420
All Things Food / Re: BBQ Style
« on: September 29, 2010, 12:27:44 AM »
Yeah, warm enough to be a bit soft . . . I imagine there would be some variability between cheese varieties and a softer cheese might not need to be as warm.  But it's a great starting point. :)

7421
All Things Food / Re: BBQ Style
« on: September 28, 2010, 11:36:01 PM »
Oh I thought it had to be below 40F? The temps you describe sound better to me. Interesting.
Well, that's what they say . . .
http://www.macsbbq.co.uk/ColdSmoking.html

7422
The Pub / Re: Note to self...
« on: September 28, 2010, 11:15:18 PM »
Please don't  :)

7423
All Things Food / Re: BBQ Style
« on: September 28, 2010, 11:12:34 PM »
I don't know, the directions say you can do cheese as long as the ambient is below 86F and the box doesn't get above 92F.  Should be fine most places, at night and for many months during the day.  Salmon should apparently be kept below 86F, but still, as long as it's below 80F for 5 hours it should be no problem.  Even in South Central Texas.  :)

7424
All Things Food / Re: BBQ Style
« on: September 28, 2010, 09:52:44 PM »
For those of us in the US . . .

http://www.macsbbq.co.uk/Order%20USA.html

Very tempting, I might have to do that.
And . . .done.  Plus I ordered some cherry and hickory dust to go in it.  I want to smoke some cheese before Thanksgiving, this will give me a chance to practice a bit and get it done.  Thanks, I hadn't heard of that product.

7425
The Pub / Re: Note to self...
« on: September 28, 2010, 09:50:29 PM »
Dear MrNate, yes I am.   ;D

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