Recent content by zoebisch01

If you make high end cheeses it will be. For standard grocery store cheeses, no unless you raise your own dairy goats/cows. Even then I doubt it would be more economically feasible (the milk part).

Neal is correct on this, the main reason a dowel is used is to restrict O2 transfer into the environment. The permeability of plastic is very high and glass is essentially a medium that allows no O2 transfer, so the dowel allows a decent surface area for a standard carboy. Now the bugs can...

Hey thanks again for organizing this Warrior.

It's pretty funny, reading the paragraphs there. :D

I have like, 15 of those :fro:

poor wild. Welcome to the viper pit :D

Hey man, be careful over there! Don't fall victim to making the Gatorade hooch (I talked to a guy who was over there, they fermented the Gatorade or something to that effect in the rafters, being that it is a dry country there is no alcohol, or at least that was what he said)

The frozen fries, the reason they work so well is they are steam cooked (or something like that...I saw it on "How it's made" or whatever that show is). The way I make my fries is take a Russet, stab it a few times with a knife so it doesn't explode and microwave it until it just yields to...

Not too bad, I have tried the West Coast IPA and the Hop Head Red. Both nice and hoppy.

They always complain when I put the lid on. :D

I added some fresh sprigs to a batch at flameout. I like how it came out, it's a little herbal/medicinal though which some people may not like.

You can make a couche simply by making folds in a (non-fuzzy) cotton towel that has been impregnated with raw flour. Rub the flour in really well. Start with the far end of the towel, hold it up against the backsplash up the wall about 3", on the counter. Lay the first unrisen loaf on the towel...

I disagree with indefinitely. It is highly recipe dependent. Good in terms of, it won't make you sick, etc....but good in terms of flavor is a different story. Some beers just lose all character when they sit too long. The general rule of thumb is the more complex the recipe and higher the...

I think the leaves contain it (juglone) as well. I have seen the effect of this first hand with an area of my garden. I didn't notice the small Walnut tree growing just outside the fence, but the area closest to it was always stunted. So I cut it down. As pjj2ba and david's article mention...

I'll say, thanks for sharing :D I've had or made many of those...but the Stinky Tofu is an experience I doubt I'll repeat :(