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Messages - markaberrant

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211
All Things Food / Re: Finicky Eaters?
« on: October 02, 2010, 07:47:25 AM »
Ever see a toddler staggering around like drunk with a bag of Flaming Hot Cheetos in one hand and a bottle of Big Red in the other? Face and hands stained an artificial crimson?

I was walking into a store this week (can't remember which one), and a very young toddler in a shopping cart was howling on the way out the door.  The mom says, "don't worry, we'll get you a slurpee right away."

I just about wanted to puke when I heard that.  If that makes me judgmental, so be it.

212
All Things Food / Re: Finicky Eaters?
« on: October 02, 2010, 07:45:33 AM »
Plus being around that they will learn skills that will last their whole life. Learning how to cook and eat right will make life less expensive, tastier and probably healthier.

Don't forget the whole social experience of cooking and sharing a meal with friends and family.  And then throw on top of that the opportunity to grow some of your own produce and/or getting to know local producers.

213
All Things Food / Re: Finicky Eaters?
« on: September 30, 2010, 10:47:06 AM »
My wife and I are good cooks, we rarely ever eat out and that's how our kids were raised.  We also always had  a veggie garden so from the time my kids could crawl they were eating straight from the garden-literally.  I have pictures of my 8 month old daughter eating tomatoes still on the plant, and my son would pull carrots, wipe some dirt off and start eating.  We never harvested enough broccoli because once the head got a couple of inches across a kid would eat it.  To this day they love veggies.

Yup, I have fond memories of doing the same thing as a child with my dad and grandfather.  My favourite was kohlrabi.

It is all about appreciating simple, basic foods that are high quality.  Sorta like homebrew!

214
All Things Food / Re: Finicky Eaters?
« on: September 30, 2010, 06:26:26 AM »
I read some article a while ago about picky eaters and how it is almost a phobia of sorts for some of them.

I think it all has to do with your early experiences with and introductions to food as an infant/toddler, and how your parents approach food and eating.  When I was young, my mom was usually at home making something from scratch, and she'd always get us to help.  It was a lot of fun.  When she went back to work, I was about 12, and I was told that from then on it was my job to have dinner ready for everyone when they got home.  I loved it, and my parents still rave about the meals I used to have ready for them.  Now my mother learns from me how to cook, I taught her how to make real BBQ last year, how to brine and properly roast chicken/turkey, and my dad just laps it all up!

There is a commercial running in Canada lately with a guy in a kitchen saying, "it is your turn to cook, but everyone wants something different.  Plus, who wants to be trapped in this CAGE of a kitchen?  You need to finger cook!  That's right, get online, go our restaurant's website and click on the items your family wants with your finger and we'll deliver it right to your door."  It just makes me sick.

I have one friend who only eats plain hotdogs, plain baked pizza subs from this one restaurant in town (just pepperoni and mozza), french fries, coke, and KFC.  THAT'S IT.  And he dumps salt on everything.  He tells me that fruit and vegetables make him sick.

I worked with another woman who only drank coffee and coke.  She told me that water "tastes icky."

215
Ingredients / Re: Jasmine and Green Tea
« on: September 29, 2010, 12:30:07 PM »
I was thinking of adding some jasmine to the keg of a wet hop ale I recently made that just doesn' have much hop character (these are only 2nd year cascades).  The only question I had was how much jasmine to add.

When I make tea, I usually add 1tbsp per 16oz.  I'm thinking half that amount might be a good starting point.  I'll do some testing tonight... put some pale ale in my tea pot and cold steep overnight.

216
The Pub / Re: Pre Drink Rituals
« on: September 29, 2010, 07:42:05 AM »
I pretty much always include high end food with high end beer.  It enhances the experience and slows down the alcohol absorbtion. 

217
All Things Food / Re: BBQ Style
« on: September 28, 2010, 09:46:34 AM »
Anyone know if you can easily use a WSM or UDS for smoking sausage?  I'm talking sub 200F temps, and possibily some sort of rack to hang multiple coils?

218
All Things Food / Re: Stuffed meat
« on: September 27, 2010, 02:56:42 PM »
Stuffed Pork-loin! With Bratwurst! Inspired by Deepsouth (I think)...

For our homebrew club windup BBQ 2 years ago, we made ukranian sausage stuffed porkloin wrapped in bacon.  It was glorious.

219
Beer Recipes / Re: English IPA tips
« on: September 20, 2010, 10:21:44 AM »
Professor, after brewing this, I was reading about Ballantines IPA, and came to a the conclusion that it was similar.   If you have  a good recipe. please post it.  I have seen Jeff Renners take on the HBD, so any other information is welcome.  Just so you know, I am of the age to have been drinking Ballantines IPA in the 1975 time frame.  My intoduction to the IPA category and hop flavor.

Another one that is similar is the classic SSoS.  Brewed it several times, but never aged it.  The last few pints of the batch were excellent, though. 
http://www.realbeer.com/hops/sister.html

You will note the similarities to this one, and I think it is very cool that a SSoS type recipe is still winning awards after all of these years.
 http://wiki.homebrewersassociation.org/BlitzkriegHops

Yes, I certainly borrowed from the SSoS recipe.  I tried getting in touch with Dave Brockton to thank him, but couldn't find a current contact.

220
Commercial Beer Reviews / Re: Piraat Ale
« on: September 02, 2010, 03:08:01 PM »
I got a ton of fusel from this beer, and not much else, mostly pils malt and rather tame belgian yeast profile.

I aged a 2nd bottle for about 12-18 months, which reduced the fusels, but was still left with a fairly bland beer.

221
All Things Food / Re: more smoking . . .
« on: September 02, 2010, 02:56:27 PM »
i'm going to go against the grain here and say that if you do a pork butt, you should cook it to 195-200 internal and then double foil it and wrap it in a beach towel and put it in an ice chest for a couple hours and then pull it and season it to taste with additional rub and then let people sauce their portion if they wish.

This is exactly what I do. 160F seems way too low.

222
All Things Food / Re: Break out the smoker!
« on: August 30, 2010, 07:51:32 AM »
I do a hot smoke with Atlantic Salmon. It's real fatty and holds up very well. Not a bit dry after 2 hours @ 225-250F.

Me too, though I typically use local Steelhead Trout which is very similar.

223
Zymurgy / Re: 2011 Zymurgy topics
« on: August 25, 2010, 11:33:42 AM »
what would be Canadian content to you?

More pictures of my handsome smiling face.

224
Zymurgy / Re: 2011 Zymurgy topics
« on: August 24, 2010, 01:30:59 PM »
More Canadian content!

225
All Things Food / Re: BBQ Style
« on: August 20, 2010, 12:33:53 PM »
Some folks use a blend of apple juice and Jack Daniels in a spray bottle.  They wet the ribs down every so often to keep them from drying out.  I am planning to give that a try.

I like cooking and brewing things as simple as possible, and when I BBQ I really don't like opening my smoker until the meat is done.  This is why I don't like messing around with the 3-2-1 method, or constantly applying mops/sprays.

With the method I use, the ribs still get a moisture addition and are steamed/rested a bit with the foil wrap.  They come out plenty moist, sticky to touch, and have a nice shiny glazed look.

But yeah, some JD would be a nice addition.

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