Recent content by AzOr

Ha. I just saw my first one today. It was parked near SW 2nd and Burnside. Something about the big slabs of stainless (or whatever it's made of) made the thing look huge. Much bigger than I expected.

Two cuts, no mas.

It reminds me of the pinewood derby cars from Boy Scouts.

Wow. I’ve never heard of lhbs charging to mill grains.

Ha! I do watch that channel. I prefer the old crew with Trevor etc. That jerky looks delicious. I need to try making some. I've only made the regular, whole cut jerky, not the ground type.

You know that most hotels have microwaves. Are you staying here?

Haha. Reminds me when I was a kid in the 80's. Seemed like every single scout master in the country was fascinated by cooking meals by sticking a foil pouch in the engine compartment. They had to try at least once. I don't hear of people doing this anymore.

Does anyone know why Chevy stopped making the Bolt? Seemed like a good option for commuters. My neighbor has one and is very satisfied w his.

Last weekend I grilled chicken thighs marinated in a lemongrass mixture and served it over vermicelli noodles, bún style. It’s a lot of work but it was delicious. I’ve been on a Vietnamese food kick lately. For some reason my kids have always liked pho, so we often eat at Vietnamese restaurants...

FWIW I’ve had zero issues w the Clear Beer Draught system. Not the cheapest for what it is but it works. As said before, I’ve only run into issues when using a cheapo that came free with a keg.

^that. Some are better than others. Sounds like the inlet part is sucking air (c02) and not pointed down where it would suck in beer. The only issue I ever had was with a generic one that came with a keg. It was a quick fix. I have several Clear Beer dip tubes and they are excellent.

I mash at night, drain, then set my Anvil at 140f. Next morning I continue with my boil. I’ve never noticed any downsides to this method. You will have to compensate for evaporation. Mine is usually a 1/4 gallon or so. I brew this way more often than not. It allows more time with the family.

I’m subb’d, can’t wait to hear about this mead. Btw- where did you get the mushrooms? Apparently they are around the NW but I’ve never come across them.

Maybe this was just a cover story to explain to his wife why he has red spots on his thingy.

I've never smoked deer meat but this cut sounds similar to beef chuck. Smoke it til about 160 or so then place in a foil pan covered with a bed of onions and some braising liquid (beer of broth) til it hits 200 and shreds like a butt. btw- if you were my neighbor, I'd show up unexpectedly...