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Old 01-12-2013, 03:04 AM   #101
flars
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May 2011
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American Amber Ale to marinate the onions for deep fried rings. Also in the batter for deep fried fish and shrimp.



 
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Old 01-12-2013, 06:15 AM   #102
roymullins
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only if it comes out ****ty- otherwise I drink it- homebrew with some off-flavors makes great steak marinade...



 
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Old 01-12-2013, 06:30 AM   #103
KeyWestBrewing
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Quote:
Originally Posted by flars
American Amber Ale to marinate the onions for deep fried rings. Also in the batter for deep fried fish and shrimp.
Beer battered is nice.... But the way I was taught and love is Key West Pink shrimp steamed in beer. I love shrimp pretty much anyway you can make it, but nothing tops Key West Pinks steamed in beer. My grandparents used to save the extra foam that most bartenders pour out at their restaurant in a bucket and use that to cook shrimp with. Damn, now I'm hungry lol.
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Old 01-12-2013, 06:44 AM   #104
HoppedupDad
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Quote:
Originally Posted by AnchorBock View Post
Do you have an ingredient list or recipe you could post?
Here you go:
will make 6 - 8 10 inch pizzas or 3 my size pizzas

7 cups of white bread flour

OR

5 cups of bread flour and 2 cups of semolina flour

1 tsp salt
2 pouches of dried yeast (bread)
1 Table spoon of sugar ( I like brown sugar gives it some staying power)
4 Tablespoons of extra virgin olive oil
2 pints 1 - warm lager or pilsner (Kolsch would be good too) slightly warmer than room temp. and 1 pint chilled this is for sipping during the mixing stage

On a flat surface pile up the flour, salt and sugar.
make a well in the middle.
I like to pour the oil in and the warm pint into the well and using a fork start to stir the walls into the middle taking little bits of the walls at a time when you get a wet slurry add the yeast.
Keep mixing in more and more flour in larger quantities till the dough is quite sticky and the fork will not move well.
Flour you hands and dig in. Use the palms of your hands and push the remainder of the flour in the middle and knead the dough until supple.
If dough is too wet add more flour in very small amounts you will be amazed at how far a small handful will go.
If too dry add a small splash of warm water small amounts at a time.
Keep the area dusted with flour and knead until dough is springy give it a light smack if it sounds like slapping skin and it springs back it good to go now move on.
Place in a large bowl that has been dusted with flour so the dough does not stick.
Here is the kicker place a damp tea towel over the bowl so it does not touch the dough and place in a warm spot. (We have 2 Ovens that are side by side I preheat the big oven and put the dough in the other. Or I used to before we got the big stove turn the oven on to 200 degrees f for like 2 mins and then shut off) place the dough inside the oven as long a it was warm and not hot. I let it rest for a minimum of 1 - 1.5 hrs. During this period you can get all the topping ready.
When it is time to use the dough you have a few options
Option 1 - I like thin crust so I take it out of the oven after it has raised (if you only have one oven preheat it to 425f Grab a large handful and cut it with a sharp knife right off the dough. I knead as little as possible then roll out while rolling and kneading I dust with flour so it does not stick. I roll it out till it is about 3/16 to 1/4 inch thick then add sauce and toppings. Place on a preheated pizza stone and enjoy about 10 - 15 mins later or until golden and bubbling.

option two grab a large chunk of dough and knead it very little roll it out to about a 1/2 thick and place on a well floured cookie sheet place in a warm area to raise for 1/2 hour you can do this with all the dough you are going to use and when raised press down lightly the area that you put your toppings on and make the pizza as usual. then cook as about 10 - 15 minutes or untill golden and bubbling.
Enjoy
I hope this helps I have used all sorts of beer in pizza dough it gives it a nice hoppy flavour I have also found that if you add a few Tablespoons of dried oregano or basil to the crust with the beer it is good too.


I hope this helps and sorry it is so long winded but I love my pizza.

Cheers

 
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Old 01-12-2013, 06:17 PM   #105
kpr121
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Jul 2009
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Thanks for the pizza recipe! Making some tonight!
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Old 01-12-2013, 07:09 PM   #106
PhelanKA7
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I've never cooked with my beer but a friend of mine used homebrew I gave him to do something with ribs... and I'm Kosher and couldn't even eat them. He's sort of an idiot.
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Old 01-14-2013, 02:59 AM   #107
KeyWestBrewing
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Quote:
Originally Posted by PhelanKA7
I've never cooked with my beer but a friend of mine used homebrew I gave him to do something with ribs... and I'm Kosher and couldn't even eat them. He's sort of an idiot.
Lol that's kinda messed up. I'd either tell you it was gonna be used in something non-kosher or made something you could have eaten.
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Growing Hops in Key West, FL....

http://www.homebrewtalk.com/f92/casc...y-west-333466/

Primary : Watermelon Berliner
Primary : Blackberry Berliner
Primary : Soon to be filled
On Tap : Guava Berliner Weisse, Pineapple Pseudo Lager, Hef
On Deck : Lemon Wafer Berliner, Cinnamon Raisin Bread Ale, Pink Lemon Wit

*Member: The HBT Sweaty Fat Guys Cigar club

 
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Old 01-27-2013, 11:45 AM   #108
jwwbrennan
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Aug 2012
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Yesterday I made a brew plate special with a liter of Brown Derby in the main dish, half a liter hefeweizen in the bread and a little stout for the cook.

Rosie Sykes's sausages, ale, apple and sauerkraut recipe

Bread



It was good but next time I will not use the juniper berries or refrigerate the dough when using a rye sourdough.

If it was being served at a table I wouldn't cut the sausage.
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Old 01-27-2013, 12:00 PM   #109
Obliviousbrew
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That bread looks too good to be truth! nice!
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Old 01-27-2013, 01:03 PM   #110
jwwbrennan
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Aug 2012
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Bernd's always makes good looking bread. The site is a great motivator.

If you make the bread be aware the salt in the ingredients doesn't get added in the preparation. I added it after the autolyse. I need to modify the recipe as my rye sourdough is sluggish.


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