I like this time at night on HBT

[CreamyGoodness]

The randomness of this thread is awesome. I'm not into guns but Bread, Butter, and Beer? The three greates B words ever!

A better set of three than Beef, ****s, and Broulee??

;-)

 

[Airborneguy]

Honestly though, this thread should be locked from say 11am EST to 10pm EST. This would allow for a wide range of "this time at night..." and keep the flavor of the thread.

More vampires, less hanger-ons! I'm proud of my longtime status as a creature of the night!!

 

[45_70sharps]

Well I'm on here both times of the day!
I can be found in the wee hours of the morning, or some during the day.
I do like the lock down in daylight idea though.
It would be so easy to have a parallel daylight version of the thread and the posts at 2:00 AM are certainly different than daytime posts.

 

[Golddiggie]

Honestly though, this thread should be locked from say 11am EST to 10pm EST. This would allow for a wide range of "this time at night..." and keep the flavor of the thread.

More vampires, less hanger-ons! I'm proud of my longtime status as a creature of the night!!

I do my best to not post in this thread when the sun is shining. Not always able to hold to that, but I do my best. So trying to lock it isn't normally needed... Maybe put in a clause where any posts made before it's "night" time where you are will be ignored by all others.

 

[Subsailor]

The randomness of this thread is awesome. I'm not into guns but Bread, Butter, and Beer? The three greates B words ever!

and Bacon! the 4 greatest B words ever!

 

[CreamyGoodness]

I KNEW you would say bacon, Sailor... lol.

 

[Subsailor]

Oh, I like your B words Creamy - ****ies, Broulee and Beef and if I may round that out with Butts!

 

[CreamyGoodness]

Only so long as I can get them all at the same time. Do not judge me.

 

[Dan]

Broulee? A town on the south coast of New South Wales between Batemans
Bay and Moruya with a population of 1,292 people. Huh?

 

[CreamyGoodness]

D'OH! Brulee!

 

[Dan]

Oh, Crème brûlée also known as burnt cream, crema catalana, or Trinity cream, a
dessert consisting of a rich custard base topped with a contrasting layer of hard caramel.

I think I'm falling for Siri by the way.

 

[Subsailor]

Thanks Dan and don't take her too Siri-ously!

 

[CreamyGoodness]

oooooof! loved it.

 

[bottlebomber]

My wife just recently started making bread because she is fed up with the crappy ingredients in commercial breads. She's getting pretty good at it already.

That's awesome. I would be doing more of that, but there's a really great bakery nearby that baked all organic breads. If I go in early they have all their day olds for $2. I can't pass on a $2 load of organic shepherder's bread. My freezer is packed.

 

[snaps10]

That's awesome. I would be doing more of that, but there's a really great bakery nearby that baked all organic breads. If I go in early they have all their day olds for $2. I can't pass on a $2 load of organic shepherder's bread. My freezer is packed.

Wish I had something like that here.

 

[snaps10]

At one point in bread making, maybe a 4-5 year period I never used dry yeast just a levain starter. (wild yeast) When I first started making levain it took me awhile to get the timing down, it takes around 12 hours or so. Was up many night's at 2 am pulling bread out of the oven. Slathered in butter and a glass of wine. Just doesn't get much better.

The book is pretty great, it's not just a recipe book but has a lot of stories about bread making. Man, I'm talking myself into digging it out and reading it again.

How about you talk yourself into having a nice warm loaf ready for me to pick up on my way home at around, oh 06:45 tomorrow morning? I wish I had the baking bug but I don't at all. The most I've made in the past 3-4 years was a batch of blueberry muffins (from the box) and two batches of spent grain dog treats.

 

[Dan]

Haha. I haven't made any great bread since I moved to this lovely valley of ours. I just cant get the starter to flourish for some reason. I made some pizza crust with dry yeast last weekend but that was the first time in probably 6-7 months.

 

[mcbaumannerb]

At least the brewers yeast doesn't suffer from the same lethargy that your baking yeast has.

 

[Dan]

Dry baking yeast works fine, that stuff is pretty much fool proof but it doesn't give bread the flavor wild yeast imparts. Once you have had levain, regular yeast breads just lose their appeal.

 

[Varmintman]

Man I just checked the batch I brewed last night and forgot to put starsan in the vapor lock......Again. Well at least this time I remembered to put the air lock in

 

[45_70sharps]

I wouldn't worry about the airlock too much.
Pretty secure from anything making it past the dry airlock and by the time you noticed, you probably had a slight positive air flow with CO2 starting to be made.

 

[Varmintman]

Yup not worried at all about it. Kind of sad though I have forgot it enough times that I went back to check on it

I am excited to taste this beer though. I used 1/2 ounce bittering at the start of the boil and 1 ounce Sazz at ten minutes before done. Forgot to taste my sample simply because I was drinking moose drool so I have no idea how it will work out

 

[snaps10]

My wife made leaven cookies using some of my spent grain and a spoon if the yeast cake. They turned out really good.

 

[Varmintman]

My wife made leaven cookies using some of my spent grain and a spoon if the yeast cake. They turned out really good.

Hey snaps ask her for the recipe. I am thinking I would love to try something like that.

Bugger I was thinking of the redwoods last night being just west of me. How far south are you from SF

 

[mcbaumannerb]

After a stout and two IIPAs I'm getting in that nicely buzzed state. Reminds me that I love songs that personify

 

[snaps10]

Hey snaps ask her for the recipe. I am thinking I would love to try something like that.

Bugger I was thinking of the redwoods last night being just west of me. How far south are you from SF

Will do. I will warn you though. She found the recipe on a website for increasing breast milk production. I can make no guarantees!

We actually couldn't find the dry brewer's yeast that the recipe called for and I was kegging and brewing an oatmeal stout that day. The recipe didn't actually call for either, she just went with out.

I'm about 3.5-4 hrs from the Bay Area.

 

[mcbaumannerb]

Love this song but laughed my a$$ off with the [ame="http://www.youtube.com/watch?v=WANNqr-vcx0&sns=em"]video![/ame]

 

[45_70sharps]

Love this song but laughed my a$$ off with the Video Link: http://www.youtube.com/watch?v=WANNqr-vcx0&sns=em

More awesome hippy music.

 

[emjay]

It does suck and I will evaluate the pelt before I spend time skinning it. Heck I remember 30 years ago coyote was going for about 100 bucks a pelt. Them were the days I tell you.

I ran a trap line for muskrats for a few years. It got to the point though they were only paying 75 cents per pelt. Took a LOOOONG trap line to make any money that way.

Heck I enjoy just getting out and checking things out anymore. I take a rifle but if I do not shoot anything I am fine

Some counties around here pay a $100-$200 bounty for coyotes, no skinning necessary.

That's awesome. I would be doing more of that, but there's a really great bakery nearby that baked all organic breads. If I go in early they have all their day olds for $2. I can't pass on a $2 load of organic shepherder's bread. My freezer is packed.

Gah, I can't stand day-old bread.

 

[Varmintman]

Some counties around here pay a $100-$200 bounty for coyotes, no skinning necessary.

Sheesh I bet the coyotes are running scared. Last bunch I sold I got 20 bucks for them and it is just not worth dragging the out and then skinning them for that.