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Not sure really. Probably a Lambic though, I usually don't remember the price because I see it as an experience.

Fankhauser's is ok for experimenting and getting the basic idea, but I don't agree with him on using Junket Rennet as it just doesn't work as nicely as regular Rennet. Ricki Carrol's book on cheesemaking is a good beginners source to get you into the more advanced stages (and recipes). This...

It does in a way, but the flavor is much different. What is weird is that even though the bulk of it is Cabbage, it really didn't taste at all like Cabbage! I suppose though, that is in part because there are quite a few intense flavors going on there.

It's a little over 3 grams. ^^

I was not happy. I have small children, and now we are essentially in the food chain.

I saw one on the mountain behind my house. I saw it again crossing the road just down the way. Saw the tracks and everything. Didn't have a camera and it wouldn't have mattered because the thing was soooo fast.

Yeah I was going to misspell it purposely as Shiitake like one member did, but left it. It's a really good and simple dish. Perfect on a cold night with a nice beer!

Agreed, I suppose really my take on it is something akin to "brew what your water makes the best beer". The thing about messing around with the water is you need to be consistent, and for me it just becomes a chore really. Also the concept of altering water chemistry is usually (not always)...

True :D

El Cuervo (Oatmeal Stout), Frost Giant (Strong Porter), Kashmir (Licorice Stout), Konvention (The rest of a Kolsch), Special Bitter (what's left of it) and I just put an experimental pale-type Ale on the gas which was made with Pils, some crystal, Fuggles and Northern Brewer (I think it was...

I never worry about such things. Westmalle comes to mind.

It's probably about an inch or so.

Okonomiyaki Really easy and quite tasty. There are two basic styles, one the Osaka and Hiroshima styles with the former having the batter mixed together and the latter being a layered 'pancake'. I made the Osaka style with chopped shrimp, thin sliced squid, dried small shrimps, green...

Oh here it is

It reminds me of "Pee-Wee's playhouse". If you recall the Genie's chant on that show and then what Pee-Wee got charged with....well let's just say it comes as no surprise.

It probably won't matter terribly much as the grain is really only a very small portion of the total in this. If it were AG, I completely agree. Either way though, if you put enough sugar in it, it'll get pretty dry.

I suppose, in retrospect, it is not Rachel that I can't stand. It's what she represents.

Yes, but all the shows are like that now on the Food Network. That or competitions, which the only one I ever really liked that gave inspiration was the original Iron Chef. Alton Brown is one of the few in recent years that actually helps people learn technique. *shrug*. Yes it's all about...

Yeah she did (not sure which one) but you get my point. :D They were fun, knew what they were doing and didn't tell people how to make cake from a box. They offered people an education on technique rather than 'recipes'.

I can't stand them all. Bring back the Fat Ladies, Julia Child and some others. Get rid of these fools. I wouldn't want to see them get hit by a truck or anything, but they are not the epitome of culinary knowledge! In fact, most of them have yet to get any form of a clue when it comes to cooking.