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indeed to get on a computer and fix this post. Dang thing makes Ischiavo sound like he's talking to himself. Phones!!!
I like this time at night on HBT
- Thread starter Dan
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Goodnight. I need to talk with my wife Mrs McClintock. ;-).
Labels and relabeled cider bottles. I don't usually bother, but these are going to be Christmas gifts so I thought I'd prettify them. I'll pull the original blue tape labels off before I wrap them of course.
The bottles are a little mismatched. They are being given out singly to different people though, so I doubt anyone will notice.
The bottles are a little mismatched. They are being given out singly to different people though, so I doubt anyone will notice.
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Leadgolem said:
They look greet LG. You should sign the bottles
With your name
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
Leadgolem said:I've gotten everybody figured out. I got 22 wrapped. 8 acquired but not wrapped. 3 ordered. 4 I still need to buy, but they should be easy enough to get locally.
Hand made gifts are great, and usually more memorable. With 37 people on my Christmas list, there is no way I'd have time though.
You are giving them year old food? That's a bit scary...
If you consider vanilla extract and jam scary.... Then yes....
I had visions of year old cookies and sweet breads dancing through my head.
Thunder_Chicken
Well-Known Member
LG - where did you get those paper labels? I'm looking to do something very similar for my Merlot. The paper quality looks nice.
Not sure if this is OT or not, but just had to give a shout-out to our brother finsfan for authoring what may well be the shortest-lived thread in HBT history.
44 minutes and ovah!
Awesome!
Cheers!
44 minutes and ovah!
Awesome!
Cheers!
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"Tribune of the Plebs"
That is an appropiate signature.. Very well done, Pappy.
That is an appropiate signature.. Very well done, Pappy.
I have decided that I do not like this time at night on HBT. carry on.
Walmart, next to the stationary. $5 for 80 sheets. They also had parchment, which is nicer, but it was twice the money too. This is southworth ivory granite.
EDIT: I borrowed my Mothers paper cutter and this corner trimmer thing she has to make the labels. They are glued on with good old washable school glue sticks.
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I have decided that I do not like this time at night on HBT. carry on.
Sorry to hear that Billy-Klubb. My sarcastic meter is broken so I'm just hoping you don't mean it.
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LG, that's awesome! Best of luck to you man! I think the recipients of your gifts are lucky. Very lucky indeed.
Thunder_Chicken
Well-Known Member
Cool. I was going to try a laser printed B&W label and use milk as the adhesive. I've been looking for nice-looking paper for a while.
OP
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"Death to You Soup" or Corn Chowder My Way
Slice one pound bacon into quarter inch strips. Reserve the last few inches for roux
two big potatoes diced
chicken stock ( around three-four cups)
3 cans of creamed corn
3 cans of sweet corn
a bayleaf or two
a pint of milk
pepper to taste.
Render the bacon till crispy
Use the stock to boil the potatoes, once they are about tender add the crispy bacon and bacon grease, pluls sweet corn and creamed corn. Chopped celerly is optional but not a bad thing to introduce at this point. Let mixture come back to temp and add the milk. simmer, stew, let it gently meld together as one.
Use the bacon reserved, render down and let get crispy. Toss the bacon into the pot. Reserve the bacon fat grease and add flour to make a roux. Pour the roux into the soup and stir to thicken. Gently, very gently let this mixture stew for an hour or two.
Serve with warm biscuits.
There's enough pork fat in there to stop a dinasour's heart but man, once in awhile you just got to say WTF, I'm in!
Slice one pound bacon into quarter inch strips. Reserve the last few inches for roux
two big potatoes diced
chicken stock ( around three-four cups)
3 cans of creamed corn
3 cans of sweet corn
a bayleaf or two
a pint of milk
pepper to taste.
Render the bacon till crispy
Use the stock to boil the potatoes, once they are about tender add the crispy bacon and bacon grease, pluls sweet corn and creamed corn. Chopped celerly is optional but not a bad thing to introduce at this point. Let mixture come back to temp and add the milk. simmer, stew, let it gently meld together as one.
Use the bacon reserved, render down and let get crispy. Toss the bacon into the pot. Reserve the bacon fat grease and add flour to make a roux. Pour the roux into the soup and stir to thicken. Gently, very gently let this mixture stew for an hour or two.
Serve with warm biscuits.
There's enough pork fat in there to stop a dinasour's heart but man, once in awhile you just got to say WTF, I'm in!
Stauffbier
Well-Known Member
Nice labels LG! Very cool gifts! I can personally say from experience that I'm sure the recipients will really enjoy them!
Dan that chowder sounds very tasty! I'll have to give that a try some time!
It's pretty lame that the "What are you drinking now" thread got closed!
Did a test run on my new cider press with homegrown apples I had in the freezer. I ended up with about 2.5 gallons of very tasty 1.057 gravity apple cider. I'm going to ferment a gallon and drink the rest fresh.
Dan that chowder sounds very tasty! I'll have to give that a try some time!
It's pretty lame that the "What are you drinking now" thread got closed!
Did a test run on my new cider press with homegrown apples I had in the freezer. I ended up with about 2.5 gallons of very tasty 1.057 gravity apple cider. I'm going to ferment a gallon and drink the rest fresh.
Nice to see that press in use. Did you just drill a hole in the bottom of the pan?
It was an exceptionally good batch of cider, even if I did blow some corks with it early on.
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That sure is a cool looking press! Man I need a garage again. How many apples/lbs does it take to get 2.5 gallons of cider?
Stauffbier
Well-Known Member
I did indeed drill holes. 4 @ 5/16 to be exact. The holes are drilled right on the curve where it goes from the wall to the base of the pan. I then just tilt the press with a shim on the back end. I'm going to drill 4 more to speed up drainage.
Dan, Thanks! I'm not actually sure how many pounds it was. I really should have weighed them. I can say that it was three 2.5 gallon zip lock backs totally stuffed with peeled/cored/sliced apples. Maybe 100 apples give or take.
Next year I wont be processing or freezing the apples. They will be crushed and pressed fresh.
That is a nice press. How long did it take to press all the apples with that beast?
I've been working on a new recipe for this year's Christmas cookies - a Citra orange melt away. Basically a light, crisp butter cookie with orange peel and Citra (steeped with some of the butter and infused in he powdered sugar). First test batch was pretty good but I have another batch to bake tomorrow where I let the Citra infuse in the powdered sugar longer to give the cookie more of that aroma and flavor.
I've been working on a new recipe for this year's Christmas cookies - a Citra orange melt away. Basically a light, crisp butter cookie with orange peel and Citra (steeped with some of the butter and infused in he powdered sugar). First test batch was pretty good but I have another batch to bake tomorrow where I let the Citra infuse in the powdered sugar longer to give the cookie more of that aroma and flavor.
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Driving to work toniight I watched some Navy jets land. The road from the mainside of the base to the operations side is about 5 miles long. The last few miles the runway runs parallel the road, 2-300 meters away. The road is dead straight. You could fall asleep at the wheel for five minutes if you were pointed in the right direction and your car had a good alignment.
There were three jets doing FCLPs, (Field Carrier Landing Practice). Navy jets are landed a bit differently than Airforce Jets. A Naval Aviator has to land his/her jet on a a very short peice of runway. If you ever watch an Airforce jet land you will note the main landing gear touches down first and the plane will do a wheelie for a while, nose in the air, this bleeds off airspeed. Navy pilots don't do that, they land pretty much in a horizontal position to the runway and all the landing gear hits about the same time. It is essential because they are landing on a very short runway and a tailhook must hook a wire to stop them from going into the ocean. There is no leeway. They have to land within a few hundred feet of deck, each time, everytime or they boulter; when they bolter it's full throttle, afterburnes if they have them. They pull up fly around and try again. Very tough to do this sometimes. I have GREAT GREAT respect for these guys. They make it look simple, but it is not. It was explaiend to me when I was young as a controlled crash.. That's not a bad way to look at it. These Naval Aviators land a plane, exactly with in a hundred or two feet, somewhere around 150-160 miles per hour on a often times unsteady deck in rain and storms.
Truly I salute Naval Aviators. Believe me, I'm not one but I have met many. They are a part of the why behind why our country is so amazing.
Adding a video, a retired Naval Aviator talking about what it takes to fly off an aircraft carrier. The aircraft carrier is the USS Midway by the way and an A-7 Corsair aircraft is in the background. All three are retired now.
[ame]http://youtu.be/7mgW7tDrqOc[/ame]
There were three jets doing FCLPs, (Field Carrier Landing Practice). Navy jets are landed a bit differently than Airforce Jets. A Naval Aviator has to land his/her jet on a a very short peice of runway. If you ever watch an Airforce jet land you will note the main landing gear touches down first and the plane will do a wheelie for a while, nose in the air, this bleeds off airspeed. Navy pilots don't do that, they land pretty much in a horizontal position to the runway and all the landing gear hits about the same time. It is essential because they are landing on a very short runway and a tailhook must hook a wire to stop them from going into the ocean. There is no leeway. They have to land within a few hundred feet of deck, each time, everytime or they boulter; when they bolter it's full throttle, afterburnes if they have them. They pull up fly around and try again. Very tough to do this sometimes. I have GREAT GREAT respect for these guys. They make it look simple, but it is not. It was explaiend to me when I was young as a controlled crash.. That's not a bad way to look at it. These Naval Aviators land a plane, exactly with in a hundred or two feet, somewhere around 150-160 miles per hour on a often times unsteady deck in rain and storms.
Truly I salute Naval Aviators. Believe me, I'm not one but I have met many. They are a part of the why behind why our country is so amazing.
Adding a video, a retired Naval Aviator talking about what it takes to fly off an aircraft carrier. The aircraft carrier is the USS Midway by the way and an A-7 Corsair aircraft is in the background. All three are retired now.
[ame]http://youtu.be/7mgW7tDrqOc[/ame]
Stauffbier
Well-Known Member
Mark those cookies sound and look delicious! I'm getting ready to start my German baking for the holidays soon. I'll be making Lebkuchen, pfeffernusse, linzertorte, stollen, hazelnut merengue, and if I'm still feeling ambitious enough I'll make a batch of baklava.
Pressing the apples took about 40 minutes more or less. I think I'll be much quicker now that I've worked out most of the bugs with the process.
Pressing the apples took about 40 minutes more or less. I think I'll be much quicker now that I've worked out most of the bugs with the process.
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Mike, I have to admit I don't know the other bakings, but Baklava! Pure delciousness!
I love pfeffernuse! Lebkuchen and stollen are good ones as well (and who says no to baklava!)
You going to use the apple solids somehow? I'd think being dried out they would work with an oatmeal cookie, or perhaps a bread?
Stauffbier
Well-Known Member
The baklava is the one thing I make that isn't German. It is indeed very good stuff! All the other stuff is very common as holiday treats in Germany. There are quite a few others that I don't make. I just don't have time, so I make the families favorites.
Stauffbier
Well-Known Member
Probably not. I will likely just end up composting it. My process will be with stems, seeds, and peels in tact, so it wouldn't be very appealing to eat. I will be saving some apples aside for baking and eating, though.
my wife makes baklava. it's damn tasty. our usual tasty holiday treats are carrot cheese cake & eggnog pie. I think we made an awesome pumpkin pie cheese cake once, but maybe I just dreamed that.
