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You need to get a new one, since "blue cheese" is more correct than "bleu cheese". In English, "Bleu" should only be used when referring to specific French cheeses (such as Bleu d'Auvergne), and the general category is "Blue".

Give us the blue cheese, and keep nasty wingses. They can go hide in the corner with the ranch dressing and other inedible foodstuffs.

No worries, just thought I'd jog memories and see if something rose to the surface. While the greedy five-year-old in me is jumping up and down and saying "gimme", there's really no need. I knew going in that I could get stiffed, and though I'm a bit peeved that the person who got extra...

I'm a bit disappointed with the lack of feedback from this swap. Even a quick "Your beer sucks, and you suck for sending it out" would be something.

Just so you know: "sweeter far then honey", while appearing on multiple web sources, is actually a typo. It should be 'than'. See Ballads

Add a malolactic culture (liquid or powder) and let the bacteria do their magic.

Linux, running Xfce and Compiz Fusion. Desktop: Switching virtual desktops: Just to show off: (click for larger versions)

Not really. In the early to mid 1800s 'whisky' beat out 'whiskey', 'whiskee' and 'whiskie' and was close to being the preferred spelling everywhere. But then around the 1880s Irish distillers began adding the 'e' to better distinguish their products from the inferior Scotch whiskies (a process...

Or Japanese, or Canadian, or American (admittedly a minority spelling), or Welsh, or Indian.

It's possible to save a fair amount of money making your own, provided you do it enough that the minor initial outlay is recouped (and that you would have bought that much sushi in the first place). "How easy is it," you ask? Well, my 5-year-old sister can make maki-sushi, and nigiri-sushi is...

http://flowerysong.livejournal.com/57504.html I'm too lazy to re-cut the notes to separate each individual beer.

http://flowerysong.livejournal.com/57504.html I'm too lazy to re-cut the notes to separate each individual beer.

http://flowerysong.livejournal.com/57504.html I'm too lazy to re-cut the notes to separate each individual beer.

Not if they don't clean them.

That's not how bail works.

The stuff in the bottom of the kettle pre-chilling is not cold break. The "gunk" is probably a mix of your hot break and hop residue. Cold break is not formed until the wort is rapidly cooled, allowing the chill-haze causing proteins to permanently coagulate and settle out. Getting the cold...

Either way will work.

The difference is quite simple: Maris Otter is a type of barley, Hugh Baird is a brand. Maris Otter is a two-row winter barley and works well in any English beer style. It's available from several different maltsters. Hugh Baird & Sons is one such maltster; they produce malt from two-row...

This is fairly similar to my brown porter, which I find to be quite nice. And very friendly.

Not really. You're confusing variables for holes. (Though brewing can be treated as an inexact science anyway--people have been brewing for thousands of years with no knowledge of the difference between beta amylase and protease.) Even when approached from a scientific standpoint, a lot of it...