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06-06-2012 1:21 PM


  • Male
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  • Philadelphia
  • Pa


  • Posted in thread: BIAB Brewing (with pics) on 12-07-2011 at 01:16 AM
    Skrimpy, I second that one. I cook a lot, and whenever I am doing something like making a
    dessert for a baby shower, I swig some beer and talk about the pork butt I am going to smoke

  • Posted in thread: wedding in pa on 12-07-2011 at 01:10 AM
    If the venue is BYO and you are giving it away, there should be no issue.

  • Posted in thread: Embarrassing Results From First Brew Competition - What Went Wrong? on 11-15-2011 at 11:32 PM
    Problem is he has a remarkable pallet and CAN give incredibly constructive criticism, when he
    WANTS to.Truth. He doesn't pull any punches, and that is why I respect the man. Also, if you
    have a chance...

  • Posted in thread: What beer do you still buy? on 11-10-2011 at 09:38 PM
    Yuengling Lager....I live 30mins from the brewery so there is a bit of hometown loyalty. There
    is also a great place near me called Union Jacks Inn on the Manatawny. The only "regular beers"
    they have...

  • Posted in thread: Hitachino Nest White Yeast? on 11-10-2011 at 02:28 PM
    Sorry for the bump, but is that dried bitter or sweet orange peel? I am really excited to try
    this recipe. I LOVE Hitachino beers, but they are $90 a case in Pa.

  • Posted in thread: Commercial Red Amber aka Why I Homebrew on 10-17-2011 at 05:26 PM
    I head to Canada every summer and inevitably forget just how much I dislike Alexander Keith's
    IPA and pretty much all of their other brews. Bland.

  • Posted in thread: What does your LHBS do to keep you coming back? on 10-13-2011 at 06:29 PM
    The store I buy from is owned by the guy who is always there. He is extremely friendly,
    knowledgable and helpful. It's in this weird "farmers market" so people watching is a plus. His
    prices are a bit...

  • Posted in thread: 6 Pack/Single Shops in Philly on 10-07-2011 at 01:59 AM
    Foodery for sure. There is one in No. Libs that's pretty awesome(ly expensive).

  • Posted in thread: Hot smoking bacon on 10-04-2011 at 05:16 PM
    I always hot smoke to 150, though I have carelessly let it go above 185 due to distractions,
    with no adverse effect other than a slightly firmer texture than usual. Fry it up and prepare
    for the BLT o...

  • Posted in thread: First time curing bacon on 09-27-2011 at 11:43 PM
    That's the best way to test it out. I am sure it will be fine. Did you measure the belly before
    and after the cure?