Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - loopy

Pages: 1 ... 17 18 [19] 20
Other Fermentables / Re: Heat or no heat
« on: November 13, 2009, 12:28:23 PM »
no heat, but I sometimes put the honey in the window sill for a few hours to let it warm up.  putting it in the sink with warm water around the outside of the container would be the same. 

The Pub / Re: NASA finds 'significant' water on moon
« on: November 13, 2009, 12:26:02 PM »
cool stuff, I saw the vapor story back when they "rodded" it, had no idea it would result in significant discovery.  couple this with the tether experiment from the shuttle TSS-1R mission and you have the means for water and electricity on the moon without taking either with you.  

with water and electricity, many possibilities begin to arise for longer term base-stations.  

The Pub / Re: favorite bourbons
« on: November 13, 2009, 12:17:18 PM »
You can't go wrong with Makers Mark.

Anyone try Red Stag yet? It's made my Jim Beam. A cherry infused bourbon. Add a little ice and you have a Manhattan.

I like manhattans but you forgot the vermuth and bitters

The Pub / Re: Forum Members Pics
« on: November 13, 2009, 10:05:01 AM »
im the birthday boy with his own cup

and me with my kids at a baseball game

The Pub / favorite bourbons
« on: November 13, 2009, 09:58:00 AM »
I'm a part time bourbon drinker, and have my personal favorites.  Curious what others have tried and liked.

I would tend to say my favorite is knobcreek, great bite, good aroma, clean.
I also love Baysil Hayden, very smooth, almost too smooth but incredibly drinkable. 
Also have to say that makers mark is the best bourbon for the money out there, easy drinker. 

I tend to place the other "high brow bourbons" in the same category - 1792, bookers, woodfordreserve, and the like.

I am not a fan of eagle rare, nor buffalo trace.  I do drink Jack and Jim and the like on occasion when someone else has it, but usually don't tend to buy them myself. 

Any other bourbon drinkers?  Any must tries that I may have overlooked?

All Things Food / Re: Rib World Tour
« on: November 13, 2009, 09:50:38 AM »

All Things Food / Re: homespun cheesesteak
« on: November 13, 2009, 09:42:17 AM »
Dude!  We even had peaches in the same shot!  What are the odds!  High five!

not exactly an accident, I made this and posted on NB about a week after you did it because it looked so good I had to try it.  Glad to see you still had pictures of it as well. 

All Things Food / homespun cheesesteak
« on: November 12, 2009, 07:24:01 PM »
a homespun version of a philly cheese steak.

That afternoon I took some very juicy peaches, cut them in halfs. sprinkled each side with cinnamon sugar and put them on the fire for about 10 minutes each side.  came out absolutely awesome, like peach cobbler goodness right off the grate in no time.   

Then took three ribeyes, some onions and bell peppers,  grilled them up with the steak coming in about medium rarish.  I blackened the peppers, then blanched them in cold water and peeled off the blackened burnt part.  The big yellow onions were just started to camelize.  Sliced everything up really thin and put them on the stove in a skillet with a splash of olive oil and about half a raspberry wheat beer.  They simmered about 45 minutes or so.

Placed in a wheat hoagy bun and topped with provolone cheese that melted up all ewwy gewwy good.

While not a true official philly cheesesteak, it worked for us. 

All Things Food / pulled pork fusion tacos
« on: November 12, 2009, 07:19:17 PM »
I bbq'd a pork shoulder on the smoker all day, then made fusion tacos by blending the bbq style in a texmex taco.  Got started around 8:30am and we ate around 8pm.  I went with a 9lb picnic cut, drinking a fat tire clone beer nearly the entire time.  Great day, great food.

Entire cook was over pear and oak. 

This is my rig, a proper Texas pit

After 5 hours into it, I decided it was time to wrap. 

These were my veggies, some from the garden, some the store

After 4 more hours, 9 total I judged it done at 190.

grilled veggies in olive oil

Salsa made with fresh tomatoes, peppers, garlic in the blender with some cilantro

Finished product, mixed the veggies with the meat and let them meld together.  The one on the left was spicy with some smoked jalapenos added.  They were HOT.

These were then used as filling for soft corn tortillas with sour creme, salsa, cheese and cilantro.  No picture of the true finish plate ready product.  You make it and take one  :P

All Things Food / Apple Pie Brisket
« on: November 12, 2009, 07:12:47 PM »
Yes, this was once posted by me somewhere else, but I'm bring it here to keep it alive and share.

We ate on Sunday, but the brisket was started back on Thursday night with a wet rub. 
After rubbing it, it was wrapped in saran wrap and put in the fridge for two days.
rub recipe
2 Tbsp cinnamon
1 Tbsp nutmeg
2 tsp allspice
1 tsp ginger
1/2 tsp cloves
about 1 cup apple sauce -- 2 of the 4 oz snack pack sized
1 cup brown sugar
1 tsp black pepper
1 shot glass crown royal
1 shot glass olive oil

All of this went on an 11 pound brisket. I kept some back for the sauce, about a 1/2 cup or so in a baggy.

Cooked it over hickory and pear, 9 hours on the smoke, then wrapped in foil to steam the rest of the way. brisket went on at 10:15pm last night fat cap side down. at 12:30 I flipped it to fat side up and let it cook all night. Woke up at 7:15 and the pit temp had come down to 190. meat internal was between 150-165. pit ran at 230 for as much of it as I saw. brisket wrapped at 7:15 (9 hours smoke).  Finished product was around 11am.

When I wrapped the brisket I then started the beans, big can of bushes bbq beans, 1 hoegarden belgium beer, 1 cut up garlic clove, 5 handfuls of the leftover pork shoulder/pulled pork from last weekends barbq. Put it on the smoker in a tin where it sat for 5 hours in the smoke.

Also did the bbq sauce. took 2 12 oz frozen apple juice concentrate tubes, the leftover spices from the rub, 1 more jigger of crown royal and brought it up to a simmer. When it boiled up I added a bottle of generic honey barbq sauce. (I think it was the Budweiser brand that was on sale).

When the brisket hit 180 degrees internal temperature I opened the foil and glazed the top with that sauce. Then took it out and let it rest for about an hour.  still wrapped but in the oven.

I have since made it again, and it was even better the second time.  My only change was to add 4Tbsp of paprika to the wetrub. 

The Pub / Re: What's for dinner?
« on: November 12, 2009, 07:05:07 PM »
rotissery chicken with garlic, butter and basil + french bread with butter, italian seasoning + shredded mozz + 4 cheese macaroni & cheese.  served with iced green tea. 

I'm kinda *not* on a diet. 

All Things Food / brats
« on: November 11, 2009, 09:16:52 PM »
I do this bratwurst recipe about half a dozen times a year, never had a single complaint.

buy a pack or two of brats, I like the johnsonville beer brats as the general standard but especially like the HEB deli brats that are chicken poblano.  gather up 1 large yellow onion, a jalapeno, 1 bottle of beer (I like shiner or nukey brown, my dad uses budwesier), 1 stick of butter - real butter.  1 aluminum disposable tin, in the little rectangle shape. 

get the grill up to about 400 or so and put the tin over the fire.  drop in the stick of butter, the sliced onions, the jalapeno, and any salt/spices of the day and get the onions cooking. 

place the brats on the grill and let them cook, about 4-5 minutes each on all 4 sides, turning to maintain even cooking.  By then the butter should be boiling along and the onions translucent.  pour your beer into the tin, then drink one yourself for good measure.  take the brats off the hot part of the grill and set them back in an indirect heat area.  They should be golden brownish - its ok if they blacken up a bit in some spots, they come out fine either way. 

When the beer has heated up and the brats are fully cooked (maybe another 7-8 minutes from pouring the beer in), take the brats and put them in the bath.  let them simmer along for any amount of time from 5 minutes to 30 minutes. 

serve brats with sauteed onions on top with mustard on the side.  I like to layout 4 or 5 different mustards and try them all.  goes well with dark malty beer (shiner, flensburger, newcastle, etc), but I could see a Seierra Nevada as well easily. 

great football food. 

It's pretty common for me to do a 10gallon batch, and then split it into two 5 gallon fermentors at the end. 
Sometimes I have done that back to back, brewing 2 10gallon batches one after the other.  That makes for a long day. 

All Things Food / Re: Comfort Food
« on: November 11, 2009, 04:32:50 PM »
my wife makes pupusas, which is really her comfort food that has become mine. 

it's essentially masa (maseca - a corn flour dough) mixed with some oil and water and rounded into a flat pancake that is then stuffed with either cheese(we use mozzerella) or meat (pork or chicharon) or beans (usually refried consistancy).  Had some awesome ones with squash|cheese as well once.  Then cooked on a flatpan until golden brown with light browning.  They should not be dry but not be greasy either. 

topped with cortido  (which is kinda like a cabbage relish/saurecrout) vinegar/carrot/cabbage/onions/garlic/jalapenos or chil pequins) then topped with warm red salsa

with cortido it looks something like this:

All Things Food / Re: Slap Ya Mama!
« on: November 11, 2009, 04:18:39 PM »
I agree its good stuff, I use the red hot alot. 

I admit I like it when I first tried it but the yellow one is way to salty for my taste now.  You cannot use it to "spice" up a dish because the heat level is not there and you end up oversalting.  I do at least. 

The white pepper is great on popcorn :) 
I prefer those over tonys.

also, another good one is the new Zattarans creole seasoning.  I tried it just to see and found it really great.  not as much heat so something you can use on chicken and chops and the like for the family .. but not overly salty.

Pages: 1 ... 17 18 [19] 20