A solution looking for a problem!
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Shouldn't they be brewing this stuff on an island off of Costa Rica? I mean, what might happen if those yeasties got loose?
Kosher salt. Good lord I LOVE this stuff!!! Why didI just now find it? I takes just so little, and makes the food pop in a way regular table salt doesn't, without being "salty". I just LOVE this stuff!!!!
I just roll out a golf ball size piece of dough and then put it in the tortilla press. It will be the same if you roll it out. You can make really big flour tortillas but the corn is less resilient. Best to keep them small.
If one does not have a tortilla press (they don't have them even in GERMANY, which is where they usually have everything) can one use a rolling pin and/or an astrophysics textbook?
No decent beer than I drink vodka or water.
Milwaukees Best Light is very nearly vodka and water. Just with a hint of corn flavor.
I guess "how low can I go" might be best measured by my willingness to try to save a double IPA that developed a strange, unexpected pellicle in secondary. Flavor was still fine, so I racked it out and kegged it immediately, at low temperature.
I'm going on a three day ice fishing trip mid Feb, and I plan on taking a case of Milwaukee's Best Light!!!! (pics to come)
Oh and weaz...I fixed the title for ya.
If that's okay by you.
This is what I always think of when I hear Jambalaya.
The rice is off white.
Using different amounts of sugar, show that the size of the balloon is proportional to the amount of food the yeast have. Explain that yeast eat food and expel CO2, just like people do.