Susan in FL

I did the deed last night. I used one of the recipes that Jason linked in the beginning of this thread as a guide, this one from Recipe Zaar. I made a few changes to give it my style, including substituting zucchini for eggplant. It was very good; however, I will kick it up a notch with herbs and/or spices if I make this again. I might have been proportionally off, too... The potatoes I used were big, and I would prefer more lamb than one pound. With the moussaka we had a good Greek salad and very good pita bread made by Pasha Middle East Cafe in Daytona Beach. Overall, this was a great project. Mmmm-mmm good comfort food. Out of the oven: Cutting/serving portions: The table:

Chris, I wish you could beam me up some samples of your brewing. That would make your great posts even better.

Well since you asked for ideas... being that I'm on a stout kick right now, I would love to follow the progress of a dry stout in the making.

Thanks, All. And thanks in advance, Danny and anybody else who will be contributing to this forum, especially to those who are more current in their info about the southernmost parts of FL where I don't visit so often. Danny, what's this about a place called Stop Miami?

Chris, I am real happy that you will share your homebrewing experiences with us. I am looking forward to following your commentary and photos (yes, please). Making home brew turned out to be a passing interest for me, but my interest in the subject and in sampling the work of others certainly continues. Having had the brief experience a few years ago is good, though. I will know what you're talking about. Enjoy!

Oh my that looks wonderful, Marlene. It reminds me of my favorite fried chicken of all time, English's. That was a local restaurant chain/take out's chicken we used to get when we lived in Delaware. It might not sound like comparing your chicken to a restaurant's is a compliment, but believe me it is! I don't think English's exists anymore. I just did a search and came up with nothing.

Wonderful post about the brewery and the area... Somehow, I've been imagining scenes such as that. Thanks. When my budget allows me to get more serious about my intentions to visit, I'll get in touch with you.

I agree. In the past when I had floats with this beer, I was always in a hurry and used them up instead of giving them the time to age. They were always real good, but more bitter. After being "off" beer floats for a while, they have some age now. I think I'm back "on" them now.

Storm King was very dissapointing this year. Just a shadow of its former glory. Not sure if it is due to the new brewery that Victory is using or what. I didn't know that Victory was using a new brewery. I went to the website and just saw a brief mention about it. Is it at the same location, and when did it open? Today I had a Dogfish Head ApriHop, with Shawarma for lunch. I love that beer! I don't think I would realize that apricots are part of it, if I didn't know the beer. Suzi and other hopheads, I would recommend this one if you haven't already tasted it. Rich Pawlak turned me on to what a good match this beer is for Middle Eastern food. We're having wine with dinner, too, M.U.

I'm sorry I didn't make that more clear. I meant that I felt awful for not remembering at which of those two steak houses we dined! It's been a while. I do remember it was a good dinner, though. About Dux, I have only heard general positive comments about it, not specifics. One comment was recent. My son said a group of his old college friends that was staying there had a great meal. Good luck, for whatever you decide.

Thank you, Joiei! I happen to feel the same way about Florida, and deserving its own forum. I am very excited about the new board, and appreciative of your support. I'm looking forward to the growth of the Florida Forum!

No problem. Now Rum... that's a different story. Please let me know if any FL restaurants north of Miami have a good selection of fine rums! ...Or any that know how to make a real good Mojito, for that matter!

Wonderful, better than ever. It was an '03-'04 BBBCS, and so smooth.

Mine will, as well, Susan. Take care.

Agreed. Once back in the day when we homebrewed, a batch of ours turned out with uncontrollable head and it tasted horrible. (OK, I know, there are all sorts of opportunities for bad jokes here.) We figured it was infected, plus we've had some Big Ale which was infected, too.

Suzi, I'm a hard core hophead, too, but I love stouts also. Come on... you can do it...

I did it. I went out to WalMart for ice cream... Brooklyn Brewery Black Chocolate Stout and Breyers Vanilla Cheers!

I just had to revive this. TongoRad made me do it.

Oh do try those particular cookies with the stout. And talk about these posts provoking a craving.... Don't get me started about stout floats! On second thought, yeah do... Click and take a look at this. I just might have to go out for some ice cream. We have the BBBCS already.

Percy, I sure could sink my teeth into your wife's cherry pie. And MobyP, you are right... good example of food porn. Stunning! Everything looks good, and Behemoth, the ciabatta is an excellent photo! We worked in the yard all afternoon, quite tiring, so I decided to make a pasta and salad with what was on hand. It turned out to be fusilli with peas and prosciutto, and an all-time favorite salad, celery and blue cheese.

We had pork BBQ and a beer for breakfast. Our intentions were to go out for breakfast (breakfast food) this morning after going to Lowe's (you know the Sunday morning Lowe's thing this time of year). I don't think a single freakin' person in this town cooked their own breakfast this morning! Every place had a long line, so we just gave up and went to Dustin's BBQ and ate lunch food for breakfast.

Thanks, Miz! If I don't make that pastitsio this time around, I will later. That looks like a great make-ahead dish to have for company. My kids and whomever they bring along to FL with them next time will love it.

For a starter, we had goat cheese and grilled mango "bruschettas," and Anderson Valley Hop 'Ottin IPA. If the mangoes had been sweeter, this would have been perfect. I'll try it again later in the season. The sweet salty thing has great potential. I used the Monte Enebro goat cheese because it is real salty. Then we enjoyed these nice veal rib chops that were marinated for the afternoon in a balsamic herb mixture. Actually, I was pleasantly surprised since they came from Publix and were on sale. With them we ate polenta and peas, and had a dish of roasted red peppers on the side, to put on the polenta; and drank 2002 Wisteria Cellars Zinfandel, Lodi. ...Another dinner enjoyed on the porch. We've been on a roll. The weather has been awesome.

Thanks, Martha, for the clarification about the shades of Dos Equis.

Tonight with our dinner's first course we had River Horse Hop Hazard. With that name, it has to be good. Right now, I am snacking on popcorn and Anderson Valley Hop Ottin' IPA. This prompted me to search for previous threads about IPAs and I found this topic, started almost two years ago. Mention was made that it makes sense to try and discuss beers by type. I agree, but I must say, I am really enjoying discussing beer in any way. Thanks to everybody for jumping in on this. I'm glad you are enjoying this, too. I like a place for all the quick recommendations, also. I do look forward to your tasting notes on the Three Philosophers and any other tasting notes as well. And, ditto on your comment to the Pacific Northwesterners!