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Okbrewer

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    Oklahoma City
  1. Okbrewer

    Nectarines

    Chris! You are in Oklahoma now, so think...FRIED PIES! Bob R in OKC
  2. Have you considered the Anvil 10 qt. It's a counter top model that appears to be tough enough to handle what you are asking it to do. I don't have one nor have I used one, but it is one that I have considered. Prices vary from $999 to $1200 depending on vendor. Bob R in OKC
  3. Okbrewer

    The Salmon Croquette

    I, too, grew up (in PA) eating salmon croquettes made from canned salmon (with bones included) onion, celery, egg, cracker crumbs. Ours was ALWAYS served with creamed peas! I still make it the same way and I still serve with creamed peas! I usually only make this dish on Fridays during Lent. In fact, I plan to make it this evening. But there is no reason it shouldn't be year round fare! Bob R in OKC
  4. Forget the beer, you must have MEAD! Unless you have a local source for good commercial mead, get thee to a homebrew club where I'm sure you will find many mead makers. Bob R in OKC
  5. Soups, Stews, Chili, Beans and cornbread! We haven't had snow yet, but it has been cold lately and I have made all the above in the last few weeks! Bob R in OKC
  6. I love my SmokinTex electric smoker! I use it alot! In fact. just smoked two slabs of salmon Monday night. It is so easy to use and gives consistent results. Cook Shack makes a similar model, but I like the SmokinTex best. See it at: www.smokintex.com Bob R in OKC
  7. Chris! Welcome to Oklahoma! I thought I was just missing them in the grocery store! I can't seem to find them anywhere either. When I ask about them they usually direct me to the cocktail onions on the pickle aisle! I have found them before at Crest Foods, but they must have been a special order or ordered by mistake because I can't find them on a regular basis. Even the commissary at Tinker AFB doesn't carry them, and they are pretty good about ordering whatever customers ask for. I have asked, but have yet to see them! Bob R in OKC
  8. I've been making chips lately using small purple potatoes. I think they are a bit more starchy than russets and they are, well, purple! I slice on my mandoline into a pot of water and soak and then rinse, and then dry in layers on paper towels. I heat peanut oil to 375F in my cast iron dutch oven and then fry in batches. I put Kosher salt in my spice mill (blade coffee mill) and create a fine salt. I place cooling rack upside down on a sheet pan covered in newspaper and when the potatoes are fried I put them on the inverted rack to drain and salt. When cool, I put them into a brown paper bag. Bob R in OKC
  9. I haven't yet read this entire post, but has anyone had experience with the Anvil 10qt mixer? It's a commercial counter-top model. Is this too much machine for home use!? Bob R in OKC
  10. Okbrewer

    rosehips?

    I've used them to make a rose hip mead! Bob R in OKC
  11. I like making watermelon sorbet. I recently made a lemon sorbet using the 'spent' lemons that my wife and daughter had used to make lemonade. Just steeped the juiced lemon carcasses in some water, strained, added sugar then froze. I also like to make a stout ice cream using my homebrewed stout, but any commercial stout or porter will work. Bob R in OKC
  12. How about a primer on sauces! I've been asked several times how to make GRAVY! So a basics of sauces could be beneficial. Maybe making a bechamel, and then how it can be changed into other sauces by changing ingredients; Identifying the color stages of a roux; using the created sauces in various recipes from simple mac and cheese sauce, to etouffee. Make a basic yeast bread recipe, and focus on proper consistency of the dough, not too dry or too wet. Use the created dought to make a basic loaf or a pizza! Pie crust! For both savory and sweet pies! Bob R in OKC
  13. I use a small, 28-bottle sized wine cellar to store cigars in. It uses thermoelectric cooling, so there is no vibration or noise, because there is no condenser or compressor to vibrate or motor to cycle on and off. Mine stays right at 65F and with a humidification device inside, it stays at 65-67% humidity, both great for my cigars. I suppose you could do the same, without the humidification unit, for the purposes you suggest. Mine is an Urbina Design unit, but another popular brand is Vinotemp. Vinotemps have been on sale recently at Target stores for about $140. Both brands have removable metal shelves that can be replaced with other shelves or I suppose even plastic baskets. Vinotemp makes a model that has wooden shelves. I replaced my metal shelves with ones I made from Spanish Cedar. Good luck! Bob R in OKC
  14. I was tasked with making the bread for Easter dinner this year. I made several baguettes and attempted an epi, but didn't cut it deep enough I guess, because instead of a 'sheaf of wheat' it looked more like a stalk of ginger! But I also attempted a traditional Italian sweet Easter bread, Columba de Pasqua, which is made in the shape of a dove. I was pleased with the results! The pics are in my album, I'm not sure how to post them directly here. Bob R in OKC http://forums.egullet.org/index.php?act=mo...lbum&album=5851
  15. I would suggest a rectangular pizza stone to go into that oven. Even though I have one, I don't think a baguette pan is necessary. I like making free-form shapes, boules, batards and baguettes and baking them directly on the stone. Of course, as with all hobbies, the more 'toys' you have the more fun it is! Bob R in OKC
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