I like this time at night on HBT

[Dan]

Thanks TNGabe, I'll do a little reading up. To bad BobbiLynn lives on the other side of the country. haha

You know I have a Navy background. It used to be when a First Class Petty Officer(PO1) advanced to Chief, there was an intiation involved.

The "initiaion season" lasted 6-7 weeks. On the day before a PO1 could be pinned and accepted as a fellow Chief, a final rite of passage had to be completed. It's all taboo now. The initiation is gone because it was considered politically in-correct.

The final day, "Initiation" (that used to not be a four letter word) various props were used, each one was scary and dangerous. That's how it looked to the person being initiated, but in reality there was no danger. A Chief would not let another Chief fall. That was the point of the initiation. I'm probably not explaining this very well and what the heck does it have to do with Eggnog?

I'm not going to give away all the secrets of the, Penguin Court from the old days but will say one of the first things to go were the Egg Bombings. Let it be noted raw eggs were ingested. Gravity works!

Anybody ever eat Balut? I have. It's boiled first. I never knew that until recently. I always thought I was challenging salmonella and I'd won.

Can I get an "A" on Drunken Rambling today? And I'm not even drunk! I'm at work.

 

[Stauffbier]

The recipe I use is Alton Brown's, and it is truly delicious. It shows two versions. Uncooked or cooked. I use the cooked version, and for the egg whites I use Egg Beaters instead of the raw egg whites. I scramble the raw whites for myself and my dog, so they don't go to waste. I also use more bourbon than the recipe calls for, because I love strong nog. Here's the link to the recipe; http://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2/index.html

 

[Melana]

Bourbon is delish.

 

[Dan]

Thanks Stauff! I'm going to check out AB's method. Really like that guy. Mr Science in food making.

 

[Dan]

Hi Melana!

 

[Leadgolem]

Any idea where to find pasteurized eggs? I'd like to make the recipe but don't want salmonella for Christmas.

They are usually available right along side the regular eggs in the super market. Most companies that make products similar to egg beaters pasteurize those as well.

 

[BobbiLynn]

aack, my chili is so spicy that I'm tearing up just tasting it. Going to get in the 30's this week so making a big pot of venison(and ground mystery meat) chili. I can dilute it with beef broth, would be impossible to add more beans at this point. Maybe throw a couple potatoes, peeled and chopped in half to soak up some of the spiciness? Any other suggestions? It's so hot because of all the homegrown hot peppers I added. Ooops, didn't realize how spicy they were.

 

[Leadgolem]

Add something acidic. A little lime juice, fresh tomatoes might help too.

EDIT: When you eat it, make sure you have lots of sour cream on hand.

 

[BobbiLynn]

Add something acidic. A little lime juice, fresh tomatoes might help too.

EDIT: When you eat it, make sure you have lots of sour cream on hand.

Just added lime juice! Thanks for the suggestion. I thought about more tomato but hubby likes his chili beefy, not tomato-y. Even after watering it down it's still "burn your face off" chili. And still pretty thick. Tasted right after adding the lime juice and mixing it in, seems to have already helped. Mmmm... yeah, sour cream and crackers!

Edit: And sharp grated cheddar!

 

[brewingmeister]

Goo...beans in chili. Not for this kid. I do like tomatoes, but they should be cooked down so they are not recognizable in the end.

 

[BobbiLynn]

Hubby just grabbed a bowl so we'll see what happens. I was trying last minute to tone down the spiciness! Hubby got his brain back. Right now he is watching a football game that he listened to on the radio yesterday and he remembers every play!!! He says, oh, this is where 83 goes in and they land on the 10 yard line... or something like that. I don't remember his exact words, but every time he is right about what happens next. Yeah, he's coming back from the land of lostness!!! That chemo had his brain all messed up. **** chemo and **** cancer, and the ****ing horse it rode it on.

 

[BobbiLynn]

Here's hoping no moobs were involved and it was an attractive and pleasant scene.

No moobs. I was using my arms to cover up and shift everything back to an upright position before I turned around to see them in the driveway. He was all smiles, even after I went inside and got dressed the rest of the way, offered him some iced tea.

 

[Stauffbier]

Thanks Stauff! I'm going to check out AB's method. Really like that guy. Mr Science in food making.

You're welcome Dan. I like him too. I also use his pie crust recipe with a couple tweaks.

 

[passedpawn]

Any idea where to find pasteurized eggs? I'd like to make the recipe but don't want salmonella for Christmas.

I use uncooked eggs in ice cream. Never a problem.

 

[BobbiLynn]

Jury is in on the chili and it's inedible. Will need more potatoes added to soak up the spiciness or just separate and freeze this stuff as a starter and tomorrow make a fresh pot of chili. Hubby is sweating and swearing!!!

Added: But, he's still eating it!! His face is bright red!!

 

[ChefRex]

Never had an issue with eggs, ice cream, egg nog, pasta Carbonara.
Balut I might pass on though.

 

[BobbiLynn]

Hubby just said: "Once you let the heat kill your tastebuds, it's not so hot." He is still eating it. He's breathing heavy and his face is still red. And he's sort of moaning and saying "Oh ****", but still eating it.

 

[BobbiLynn]

To have a second jury member, I could have offered some to my dog. But I thought that would be way to cruel to do to a hungry animal at dinner time.

 

[Stauffbier]

Can dogs taste heat from peppers? I know birds can't..

 

[brewingmeister]

Can dogs taste heat from peppers? I know birds can't..

Yep, imagine how the heat permeates through that extra sensitive snout.

 

[BobbiLynn]

I did finally try the chili myself, it'll make you sneeze and cause eye irritation if you get too close or breath in the fumes. Like pepper spray in a pot, with a ladle.

 

[Varmintman]

Bobbi your chili sounds wonderful. I love a super hot chili and it seems I can never find one hot enough

I am glad to hear your husband is doing better. Tell him I am rooting for him.

By the way what ever happened to the critter that was living under your house?

 

[Varmintman]

Well I retired my old corona mill awhile ago and bought a monster mill 3 roller mill and wow what a difference it has made. My corona has stone plates instead of steel plates and I always ended up with a ton of flour in it and had to use a huge amount of rice hulls. But now even with a grain bill with 30% adjunct grain I do not need rice hulls. How cool is that:fro:

On a sad note though I had a batch of Moose Drool clone that I way over carbed. I could not open a bottle without losing about half the beer before it stopped fizzing. But I was able to save the batch by burping the bottles over the course of a few days. Now it tastes wonderful

 

[Stauffbier]

I use a Corona mill too. I used to have a lot of problems with too much flour, then I started running the drill super slow. That helped tremendously. I no longer need rice hulls as a result. With that said.. If I had the cash to drop I'd get a roller mill, too!

 

[Dan]

You guys are making me envious with this talk of grain mills and beer making.

Excited about Thanksgiving. Going to break the wax seal on a two pound cheddar cheese that I made in February. I'm not sure how long traditional cheddars are suppose to age but think 9 months should give it some sharpness. My biggest concern is whether or not I pushed out to much whey during the pressings. A couple of the smaller rounds I made were a bit dry. Will find out in a few days!

Happy Thanksgiving week everybody!

 

[TNGabe]

Corona mill is a POS, but it's what I use as well. You're always going to get a bunch of flour with it, but if you condition or wet mill, you should also get relatively entact hulls and rice hulls won't be needed. I routinely brew with up to 50% flaked or raw wheat, lots of rye, oats, malted wheat, corn, whatever and very rarely have any problems lautering. Whenever I have money I could spend on a nicer mill, it always seems to go for commercial beer, more better bottles, etc.

 

[LabRatBrewer]

Corona mill is a POS, but it's what I use as well. You're always going to get a bunch of flour with it, but if you condition or wet mill, you should also get relatively entact hulls and rice hulls won't be needed. I routinely brew with up to 50% flaked or raw wheat, lots of rye, oats, malted wheat, corn, whatever and very rarely have any problems lautering. Whenever I have money I could spend on a nicer mill, it always seems to go for commercial beer, more better bottles, etc.

I love my corona mill, but I am sure I'd like a nice roller mill too. I BIAB so the flour is not a bother. I recently added a low speed drill, which made things way easier, but I used to find the hand cranking relaxing (in a mind numbing way).

 

[LabRatBrewer]

I spent the weekend struggling to get the 3/16 Accuflex Bev-Seal tubing onto my taps. Man that stuff is tuough to work with. I thought I succeeded by using a heat gun, but I think I damaged the tubing too much and it is horribly thinned at the connection point. I gave up and left the kegs unconnected out of fear.

 

[Stauffbier]

I spent the weekend struggling to get the 3/16 Accuflex Bev-Seal tubing onto my taps. Man that stuff is tuough to work with. I thought I succeeded by using a heat gun, but I think I damaged the tubing too much and it is horribly thinned at the connection point. I gave up and left the kegs unconnected out of fear.

I usually dip the end of the tubing in boiling water for a second or two, and I also put o-ring lube on the barbs. It makes it a lot easier to slip the tubing on.

 

[Melana]

Hi Melana!

Hi Dan!