Search results

Watch Craigslist, might be some opportunities with all of the closures.

StarSan/ChemproSan does not need to dry. It does require a minimum contact time or wet time to be effective, it states this on the label. From memory, I thought it was 1min, but please reference the label. I routinely work with products whose wer times range from 1-10min. I could easily be...

There are many threads here on hbt confirming this exact question. I personally have not used sugar cubes, but I believe the concensus is that it takes a little longer than with corn sugar. But it's measured by days. Be patient and you will be rewarded.

Initially yes, and it's hard to stop a rolling train when friends are over for a backyard bbq. But I don't pull from the keg daily. Heck, under ordinary circumstances, I don't usually drink daily, but it's been an unusual year.

Have you considered spunding too? Not sure on psi and I might be concerned with a ported fermenter. But id guess it can take 8-10psi.

Just fixed a friend's kegerator in about 45 seconds for the same issue. Beer out was resting on the coil, securely held by a chunk of ice.

I mostly agree with @schematix on this, though I disagree with lack of flavor. I do think Iget better flavor from other methods. I've done great things with SV, but I can do most steaks 10,000x better from fridge to plate in about 20 min (30-40 if I didn't preseason). That sure beats 2-3hrs...

Thats a lot of white smoke, you need your fire hotter.

So, like, the Amazon guy just delivered the sewing machine just in time for me to leave for the wedding. As he was walking back to the truck, well, gee golly, I don't know, but he musta forgot to setthe parking break because next thing you know it... it rolled right down the driveway and down...

Your poor hiney and I'd hate to see the septic tank.

Corn on the cob rolled in the mayo and sprinkled with parmesan and chili powder. Or grilled corn and black bean slaw.

Tannins add dimension. Think about fruit that you have eaten in the past. Ever bite into an unripe piece of fruit and get a bitter or sharp flavor that makes you pucker? Or have you ever had sip of wine And your mouth/tongue feels like sandpaper? Those are tannins and acids. Some apples are...

Haven't experienced it, but I've always been concerned. I wrap a 2-3 inch piece of press-in-seal around the spigot. Saran/plastic wrap if I don't have press/seal. I've tried to make some caps from transfer hose ends but I've been concerned with sanitation. I've tried twist ties on a small...

If you are anything like me, you need to look down at your belly. You will then know what happened to all that meat. MmmMeat. I just can't help myself when it tastes so damn good.

literally just thinking the same thing. I always liked to preseason and rest, but was thinking how nice it would be to just toss the whole packer into a bath.

My wife says the same thing. She does well with fish-head soup. But she used to have to leave the room when I eat chicken feet. She's better now, at least she sit at the table now when I eat the feets.

This! But I'll also do Buche or Lengua tacos. It's how I judge a taco stand. And that taco better be simple: meat, cilantro, onion and a lime. Salsa on the side.

Mostly agree, but add spicy sausage to the mix and its good. Or add to spaghetti. Or Moroccan spiced and seared with pita and hummus. Or miso glazed with hot chili oil. But really, I don't go out of my way for brains, not really that flavorful and the texture is ok. Also don't care for kidney...

I'm just a good ol white guy from California, but my Asian friend's parents love me. Guess its the running joke where they always pick on the white guy and serve the pig ears, chicken feet or other innards that their kids wont eat and laugh when they get grossed out. Little did they know that my...

No difference in color, just black skin. It's a little tougher than the regular commercial birds. Taste-wise, its unfair to say gamey, but its definitely full flavor. More like pheasant or even turkey. Tougher, as mentioned, though our yard-bird chickens growing up were tough and flavorful too...