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Oh that reminds me, if the eggs are fresh let them sit for a week because they'll be harder to peel. Also when you bring them off the boil (remember 10 minutes is your friend, unless using larger eggs like Duck then go a minute longer) shock them in ice water to both arrest the cooking process...

I made some pickled duck eggs a while back, I prefer them over the chicken eggs.

mmm dillies :D

Why is this in the food forum??? :D

Yeah Fuggles is a good choice and a bittering hop as mentioned. It doesn't matter terribly much when it comes to bittering. Very very few people can crack open a beer and tell you exactly what bittering hop was used.

Most comfort food is like that, and usually it is really the sentimental connection with the food rather than the food itself. As the saying goes, "It is what it is" :fro: It's a good dish, especially if you do it right.

explain. ? I honestly don't get where you're coming from with this. It's diner food. I really don't see your point. It's not like we're talking about something you'd find at El Bulli.

WooHoo! :D A few tips: Make sure your curds are at room temp, your 'gravy' is hot off the burner and the fries are right out of the fryer. Even then it may help to have your broiler on and toss the whole thing under there to melt the curds a little bit. It's such a fun comfort food!

Smoked Porter is probably going to be the best fit for the most inclusive amount of grains.

Left to right....Kolsch, Amber, Pilsner, NutBrown and Lambic

I poured out a Goose Island once because it had all these floaties in it and tasted horrible. Something went wrong with that batch... For my own brew, I dumped a small amount of leftover DunkelWeizen that got old. It just didn't taste good anymore after almost 3 months.

Or you could make it hoppy, just all in the aroma addition so as to avoid bittering. It really is mainly the bitterness that limits beer as a cooking liquid.

I have one beer in particular that has been sitting for over 2 years. You can see the precipitate in the bottom of the bottle. There is no noticeable flavor that I can detect from Yeast Autolysis. In fact, this brings up the question of beer that has been "refermented in the bottle" and is...

Not necessarily. Superheated pan, clarified butter, THICK scallops and a few seconds on each side, just enough to brown it slightly and warm it. I agree with you though, but you live in FL ;). You should have seen the look on the fish guys face when I took home a live lobster and told him I was...

Muahahhaha. :D Have a look see in my gallery for the secrets. Plus the pic will blow up real big. :fro:

What temperature did you ferment at?

Indeed. It only takes literally a few seconds in a hot pan on each side. They should be fresh and like shrimp (most shellfish for that matter) cook very quickly. Scallops should not be reminiscent of fish really. Sweet and delicate is exactly how I'd describe them.

Yeah you essentially have to dedicate a fermenter and some equipment. That's really the easiest way. I will debunk the idea that infections are easily spread via air. I have one part of my basement where stuff goes to secondary. It is old, 1873 old. Stone. Cobwebs. I have made Sauerkraut in...

English IPA's suck when they are overbittered or heavily Aroma hopped. American IPA's suck when there is no inkling of caramel and malt notes left because they haven't been properly done. Try a Bell's Two Hearted.