Last Activity:12-19-2014 2:28 AM
Likes Given: 22
243 Likes on 182 Posts
Posted in thread: Blood sausage / black pudding on 12-21-2014 at 02:46 PM
That's made me feel hungry.I like eating black pudding with pears and blue cheese.Heat some
olive oil in a pan and fry the black pudding on both sides until it's crisp. Peel and core the
pears, slice ...
Posted in thread: Sippin' tequila on 12-19-2014 at 08:28 AM
I gave up tequila. It gave me lime disease.i feel sucker-punched now
Posted in thread: Anyone used Bret Claussenii as a Primary yeast? on 12-16-2014 at 04:11 PM
i'm waiting for it on back order, so have still never used it, but i have had some IPAs made
with it as the only yeast, and they were really interesting. Evil twin has a series of Brett C
+ japanese f...
Posted in thread: WLP644 -Brett B Trois on 12-16-2014 at 07:43 AM
Has anyone here used WLP644 in a cider? I made a batch a few months ago and just kegged it.
It's pretty tasty. I'm sure it would be better if I let it age longer but I'm liking it
young.yep, i have. i...
Posted in thread: Thanksgiving Turkey Thread on 11-28-2014 at 09:07 AM
i went modernist- deboned the legs and made roulade per this recipe ( - hard work but so worth
it), brined and barbecued the crowns, salt cure and confit with the wings. amazing.
Posted in thread: Thanksgiving Turkey Thread on 11-19-2014 at 07:54 AM
I don't have the burner necessary to fry it. The speidel braumeister is not a turkey-friendly
RIMS. European turkeys (there are no native turkeys, it's the same north american ones) are
tiny, I will b...
Posted in thread: One food you have never had... but are curious on 11-17-2014 at 08:04 AM
start small with oysters, definitely. the larger they are the higher the chance of gagging on
them, and then you'll never go back (i'm talking raw oysters here). they are so weird, if you
like them th...
Posted in thread: Wyeast 1968 mishap on 11-13-2014 at 12:57 PM
i bet you it's 100% perfectly fine. a good pitch of healthy 1968 should have been well finished
fermenting such a small beer in 4 days, and the high temp (27c) won't have done anything other
Posted in thread: Show us your Sous Vide Cooker! on 11-13-2014 at 06:52 AM
check out my sous vide blood sausages, cooked directly in the water bath (no bag). PBW is good
Posted in thread: Blood sausage / black pudding on 11-12-2014 at 10:38 PM
finally- the good part! slicing into one of these beauties. Nice texture, crumbly but moist.
great taste, subtle spicing, hint of sharpness from the apple and sweetness from the chestnut,
mostly the e...