Recent content by roylee

I could type the whole recipe if anyone was interested. Boiling is to eliminate any existing yeast. Shredded potatoes are then added to the hops water. After two months--or when fermentation is complete--it can be made into yeast cakes or used in the liquid form (about a quarter cup of liquid...

Thanks, Reno, but I have a sourdough starter. Have had it for years. I understand how to feed and perpetuate the thing. My question was has anyone tried or heard of what was depicted in this 1901 cookbook? Some person who wrote a book 100 years ago recommended this and I was wondering if...

I was reading a 1901 cookbook today and found a recipe for what sounds like sourdough starter. "Boil two ounces of the best hops in four quarts of water for half an hour, then strain and let stand until lukewarm. Put in an earthen bowl, add half a cup each of salt and brown sugar.... etc...

One of my favorites is a solar water heater... My brew room is in what was once the milking parlor of a small barn. From the water hydrant I ran a 100 ft of 1/2 inch tubing, coiling it on the south side of the roof, then terminating it with a faucet above the brew sculpture. On sunny days I...

Boil water. Bay seasoning is optional, but I like it. Add crabs. Leave for 12 minutes after water returns to a boil. Cool just enough to be able to handle them. Break off claws and crack enough to break open without crushing the flesh inside (nutcracker or tap with a beer bottle.) I...

Hardtack... I used oak, eggs to room temp, brought smoker temp gradually to 225 and not a bit of smoke flavor. I'll try again with hickory. (I can't imagine the comment that the eggs 'creosoted over' and wouldn't take smoke was the issue. My oak chips were good, well dried.... anyway...

I did a dozen.... heavy smoke, 225 for 2.5 hrs to be sure. Nice eggs, but not a hint of smoke taste. Made a dozen with smoked eggs, a dozen with boiled eggs, served at a gathering and no one could tell which were smoked and which were not.

Smoked eggs? Is this a yolk?

Tis interesting... we enjoyed mullett sandwiches in Florida restaurants. Here on the Texas gulf where I'm at mullett is strictly bait. While grouper and red snapper are wonderful, to my taste crappie caught through the ice can't be beat. Variety is fun... over the past few weeks on the Texas...

Are oysters coming in there? I see a small area was opened last week. We're on Matagorda and its still closed.

Some of you might enjoy reading the USDA handbooik that sets standards for the amount of rodent extretions, maggots, larvae and miscalleneous insect parts acceptable in grain to be used for bread, breakfast cereal, etc. The booklet is available on line.

My first was a ten foot long tin-covered trench in the garden with a fire pit on one end and a barrel on the other. Now I use a $900 egg. The egg does everything the trench did, plus makes pizza crust.

I love my egg, but would never recommend that a beginner--who doesn't even know if he'll like the hobby--start out by buying a $600 to $1000 piece of equipment. While the duration of burn and temperature control and convenience of the egg is great, I can turn out a rack of ribs on the old...

"Losing to a vegetarian chili" ???? There is no such thing. Calling an all-veggie dish 'chili' is like entering a camel in a horse race. Without doubt, any judge recognizing that stuff as chili should be disbarred. (I'm a winter Texas who spent two hours yesterday evening arguing homebrew...

I drove 1,159 miles (one way from Iowa) to shop at Brewmaster's Warehouse. A side benefit was that while in Marietta we took the opportunity to spend Christmas with son and grandchildren. BMW was a busy place the Friday before Christmas, but not too busy to help me invest a couple of hundred...