I like this time at night on HBT

[CliffMongoloid]

I was at a friends house having a brew at his place as he is a Mason and with parades, officer installments this was his last chance to brew this year. So I brought down all the equipment and a couple of 3 gallon kegs. A house down the street was having a yard sale and a guy wondered up thinking there was a sale here as well. We explained what we were doing and tapped him a beer or two and he was looking at the kegs and said he worked at a private school that had a bunch of kegs that had been sitting in a shed for at least 7 years. They had contacted Pepsi several times and they never responded said that we could have them if we wanted. So this was last Sat. and he dropped them off at my friends house on Friday some time wish I had a way to thank him I had given him my phone number but didn't get his, I wasn't even sure if he was for real or not but all worked out so I will send prayers his way and hope "karma" will pay him forward. I am sharing the kegs with the 2 other guys that I brew with regularly(I will keep 5 and 4 to one and 3 to the other based on their needs, besides wife says 30 kegs is enough for ANYONE) Sorry for the long text and if this is too much gloating

Some People keep their word... All we got in this world is our words and balls... And we shouldn't bust them for no one!

 

[Thunder_Chicken]

Didn't quite get done what I wanted to get done today, but I brewed my lager and have it safely in the equipment room. Temperatures were perfect. First big snow is coming tonight, so tomorrow will be a lazy day interspersed with shoveling and cooking and eating.

 

[Stauffbier]

Beautiful, send me one, please

Me too!

Sorry friends. I only made 2 this year. Otherwise I actually would.

 

[Stauffbier]

Santa wrapped all the gifts in our house today. While he was doing that and the kids were hanging out with thier aunt and uncle and cousins, I got the perfect Old Fashioned recipe down. We are having a pre Cristmas cocktail party with friends and family so I wanted to nail my favorite. Actually pretty much the only mixed drink I ever order. It only took me 3 adjustments with 2 more repeats for good measure. I am craving some stout now.

I've never had an Old Fashioned. What's in it?

I was at a friends house having a brew at his place as he is a Mason and with parades, officer installments this was his last chance to brew this year. So I brought down all the equipment and a couple of 3 gallon kegs. A house down the street was having a yard sale and a guy wondered up thinking there was a sale here as well. We explained what we were doing and tapped him a beer or two and he was looking at the kegs and said he worked at a private school that had a bunch of kegs that had been sitting in a shed for at least 7 years. They had contacted Pepsi several times and they never responded said that we could have them if we wanted. So this was last Sat. and he dropped them off at my friends house on Friday some time wish I had a way to thank him I had given him my phone number but didn't get his, I wasn't even sure if he was for real or not but all worked out so I will send prayers his way and hope "karma" will pay him forward. I am sharing the kegs with the 2 other guys that I brew with regularly(I will keep 5 and 4 to one and 3 to the other based on their needs, besides wife says 30 kegs is enough for ANYONE) Sorry for the long text and if this is too much gloating

I never stumble on lucky situations like that. You should buy a lotto ticket!

 

[ChefRex]

Sorry friends. I only made 2 this year. Otherwise I actually would.

Only kidding but I do appreciate the thought.

 

[BobbiLynn]

Two things I've learned about raising chickens:

1) Don't throw them. You'd think because they are birds and have wings, they will be able to land softly, but this is not always the case with chickens. They aren't like cats, they don't always land on their feet.

2) If you get face-to-face with one and it pokes it's beak toward your mouth like it wants a kiss, don't try to kiss it back!! You will only get bit on the lip. Ouch!

 

[Stauffbier]

Hmmm.. I'm about due to make my momma's southern fried chicken recipe...

 

[CliffMongoloid]

Hmmm.. I'm about due to make my momma's southern fried chicken recipe...

That sounds amazing! Is it a secret our can you share it?

 

[Stauffbier]

That sounds amazing! Is it a secret our can you share it?

It's insanely simple. Soak the chicken in milk for a few hours. Remove from milk and apply salt and pepper. Dredge in flour and then deep fry until golden brown. There's not a lot to it, but sometimes less is more!

 

[emjay]

It's insanely simple. Soak the chicken in milk for a few hours. Remove from milk and apply salt and pepper. Dredge in flour and then deep fry until golden brown. There's not a lot to it, but sometimes less is more!

Buttermilk, broheim. Buttermilk.

And double dredging (buttermilk, flour, another dip into the buttermilk, and then back into the flour) should be the absolute minimum!

I also like some paprika and cayenne - or even better, ancho chili powder - in the buttermilk (which I recommend keeping in the fridge with the chicken marinating overnight). And then pepper and a good amount of salt as well as some more paprika (and, optionally, more cayenne/ancho powder) in the flour, with just a little touch of onion powder.

 

[Stauffbier]

Buttermilk, broheim.

And double dredging (buttermilk, flour, another dip into the buttermilk, and then back into the flour) should be an absolute minimum!

I also like some cayenne (or even better, ancho chili powder) in the buttermilk and/or flour, as well as some paprika and just a little touch of onion powder.

Note the part of my post that said "less is more"!

Not to say that sometimes I don't go the route of using spices, flavorings, etc., because I most certainly do. Sometimes, you just gotta make it like momma! Her way will always be my favorite. She would say "The chicken is the star of the show! It don't need no help!".. haha

 

[emjay]

Note the part of my post that said "less is more"!

Not to say that sometimes I don't go the route of using spices, flavorings, etc., because I most certainly do. Sometimes, you just gotta make it like momma! Her way will always be my favorite.

Oh, I'm all for keeping things simple, and definitely appreciate the value of doing so. A good cook can make things very flavorful with a few well-selected ingredients, and many such recipes frequently end up being among the absolute best. Only a shìtty cook needs to rely on myriad ingredients which tend to create a muddled flavor profile more often than they actually improve and properly focus the strengths/highlights of the food in question (though even this isn't a universal truism - Indian curries for instance can produce almost magical results by combining large numbers of vastly different ingredients into a single distinctive and delicious dish).

That being said, I consider my previous post to actually be a very simple recipe, which is a big part of why I like it so much. But buttermilk and some paprika are almost essential in my opinion, and I just don't see the use of buttermilk as being any less simple than the use of regular milk.

 

[Stauffbier]

Oh, I'm all for keeping things simple, and definitely appreciate the value of doing so. A good cook can make things very flavorful with a few well-selected ingredients, and many such recipes frequently end up being among the absolute best. Only a shìtty cook needs to rely on myriad ingredients which tend to create a muddled flavor profile more often than they actually improve and properly focus the strengths/highlights of the food in question (though even this isn't a universal truism - Indian curries for instance can produce almost magical results by combining large numbers of vastly different ingredients into a single distinctive and delicious dish).

That being said, I consider my previous post to actually be a very simple recipe, which is a big part of why I like it so much. But buttermilk and some paprika are almost essential in my opinion, and I just don't see the use of buttermilk as being any less simple than the use of regular milk.

I don't disagree one bit my friend. And to add my own little 2 cents I would say the only thing I would add to your recipe would be some good Louisiana hot sauce with the buttermilk.

 

[lschiavo]

I've never had an Old Fashioned. What's in it?

I tried a few different ways but this is what I like best so far:

4 dashes bitters
1/2 oz simple syrup
3 oz water
2 oz whiskey
Orange slice
Marichino cherry
Top off with ice.

 

[Stauffbier]

I tried a few different ways but this is what I like best so far:

4 dashes bitters
1/2 oz simple syrup
3 oz water
2 oz whiskey
Orange slice
Marichino cherry
Top off with ice.

My entire life I've always been a whiskey and coke or beer kind of guy. Well, when I was younger I was a tequila kind of guy, but that's a different story. Anyway... I don't really have much experience with "bitters". I've heard the term, but I don't really know what it is. It seems like I've heard of different flavors of bitters. Is there a specific type of bitters that you are referring to? If I wanted to buy what your referring to, what would I look for specifically?

 

[Leadgolem]

I was going to say something about magnetic induction rates, but I think it would be redundant at this point.

Coral Castle is pretty cool.

Leadgolem - HELP! HELP! I need music recommendations stat! I have one more day of classes and I need to party!

Sorry, I've been to busy dealing with work stuff the last few days to be on.
[ame="http://www.youtube.com/watch?v=J-gYJBsln-w"]Krewella - Alive[/ame]

Look what I just got and had to explain to the wife oh yea FREE

Nice score beaks. I'd be jealous, but it looks like 3 kegs is about right for me.

 

[emjay]

My entire life I've always been a whiskey and coke or beer kind of guy. Well, when I was younger I was a tequila kind of guy, but that's a different story. Anyway... I don't really have much experience with "bitters". I've heard the term, but I don't really know what it is. It seems like I've heard of different flavors of bitters. Is there a specific type of bitters that you are referring to? If I wanted to buy what your referring to, what would I look for specifically?

Angostura bitters

 

[Thunder_Chicken]

Snow wasn't nearly as bad as the weather stations forecast. About 2" of wet gloppy snow. Heavy, but we're already shoveled out.

I'm really not a fan of the Weather Channel naming these stupid storms. Hurricanes and typhoons - fine. But every little storm that comes up over the northeast? Please, stop feeding the hysteria of the people who can't cope with snow.

 

[BobbiLynn]

Here is the recipe for what I made last night, sweet and sour pork. I don't measure so everything is approximate.

2 cups beef broth reduced to one cup
4-5 good size slashes of worcestershire sauce
About 2 tablespoons of brown sugar
chili powder- as much as you want for a little kick

Add a half pound pork loin, cut into small cubes, to the liquid. Simmer and cook the pork a couple of hours. Add about 1/2 cup of rice, maybe a little extra water. 20 minutes to cook the rice. Then move to a cool burner, let it cool to room temperature then refrigerate. I refrigerated over night.

Then the next day it's really easy. Heat some real butter in a pan, about 1/4 stick, add broccoli cut to small pieces, cook the broccoli or whatever veggies you want to add, beat 2 eggs, add to pan and scramble them. Add the cold pork and rice and pan fry everything together. I added a coupe splashes of olive oil at this point and also a few splashes of soy sauce.

Tasted like Chinese take-out, only better!!

 

[lschiavo]

Angostura bitters

That's the stuff.

I had a shot on Washington Island a few years back.

http://illhavetheusual.blogspot.com/2011/02/nelsons-bitter-hall-washington-island.html?m=1

 

[emjay]

Here is the recipe for what I made last night, sweet and sour pork. I don't measure so everything is approximate.

2 cups beef broth reduced to one cup
4-5 good size slashes of worcestershire sauce
About 2 tablespoons of brown sugar
chili powder- as much as you want for a little kick

Add a half pound pork loin, cut into small cubes, to the liquid. Simmer and cook the pork a couple of hours. Add about 1/2 cup of rice, maybe a little extra water. 20 minutes to cook the rice. Then move to a cool burner, let it cool to room temperature then refrigerate. I refrigerated over night.

Then the next day it's really easy. Heat some real butter in a pan, about 1/4 stick, add broccoli cut to small pieces, cook the broccoli or whatever veggies you want to add, beat 2 eggs, add to pan and scramble them. Add the cold pork and rice and pan fry everything together. I added a coupe splashes of olive oil at this point and also a few splashes of soy sauce.

Tasted like Chinese take-out, only better!!

Don't you need vinegar in sweet and sour? Where's the sour?!

 

[Dan]

Here is the recipe for what I made last night, sweet and sour pork. I don't measure so everything is approximate. 2 cups beef broth reduced to one cup 4-5 good size slashes of worcestershire sauce About 2 tablespoons of brown sugar chili powder- as much as you want for a little kick Add a half pound pork loin, cut into small cubes, to the liquid. Simmer and cook the pork a couple of hours. Add about 1/2 cup of rice, maybe a little extra water. 20 minutes to cook the rice. Then move to a cool burner, let it cool to room temperature then refrigerate. I refrigerated over night. Then the next day it's really easy. Heat some real butter in a pan, about 1/4 stick, add broccoli cut to small pieces, cook the broccoli or whatever veggies you want to add, beat 2 eggs, add to pan and scramble them. Add the cold pork and rice and pan fry everything together. I added a coupe splashes of olive oil at this point and also a few splashes of soy sauce. Tasted like Chinese take-out, only better!!

Your recipe sounds like something tasty, BobbiLynn! I look forward to giving it a try!

 

[passedpawn]

Yo! Hope everyone had a great weekend. I'm stuck in an airport (NYC) overnight. Ugh. Catching up in the forum now.

This song is keeping me awake. For your late night soundtrack, Rock Mafia. I posted this on the forum recently, but I have no idea were I put it. Not in this thread, though.

 

[Dan]

Yo! Hope everyone had a great weekend. I'm stuck in an airport (NYC) overnight. Ugh. Catching up in the forum now. This song is keeping me awake. For your late night soundtrack, Rock Mafia. I posted this on the forum recently, but I have no idea were I put it. Not in this thread, though. Video Link: http://www.youtube.com/watch?v=I05Op6hMzb8

Hey Pappy! One good thing about airports in my opinion - Leaving them! Safe travels PP.

 

[passedpawn]

Hey Pappy! One good thing about airports in my opinion - Leaving them! Safe travels PP.

Thanks Dan. Can't wait to get on this jet and get home!

 

[BobbiLynn]

Don't you need vinegar in sweet and sour? Where's the sour?!

Worcestershire is mostly vinegar! I had thought about adding extra vinegar, or maybe even lime juice. but it was sour enough with just the worcert...

 

[jsguitar]

Hey lschiavo,

How's your new rig coming along? I remember you posting about upgrading to some large stainless barrels.

 

[brewingmeister]

He's not done making it overly complicated yet...

 

[LabRatBrewer]

Howdy late nighters:

 

[lschiavo]

Hey lschiavo,

How's your new rig coming along? I remember you posting about upgrading to some large stainless barrels.

Hey back at cha. And thanks for noticing. It is all worked out in my head. I think we have all the parts. It's just hard to find time for the brewery this time of year. It will be done...soon...I hope