Okbrewer
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Posts posted by Okbrewer
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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
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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
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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
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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
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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
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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
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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
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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
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I've used them to make a rose hip mead!
Bob R in OKC
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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
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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
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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
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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
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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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When I was a kid I used to eat pretzel rods (sticks) dipped in my teaberry icecream! I loved that! So I just had to try this...
I did. Tonight! Vanilla ice cream drizzled with olive oil and sprinkled with sea salt! Amazing, the flavor was caramel-like, and I especially liked the hint of salt. Instead of always reaching for the chocalate syrup, I will now have an alternative!
Very good!
Bob R in OKC
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Speaking of sweet... My wife and daughter have been after me to make a sweet bread, so I made the Portuguese/Hawaiian Sweet Bread recipe this weekend! The picture in the book looks so enticing, the dark mahogany crust and the yellow cake-like crumb, I had to try it. The recipe calls for lemon and orange extracts, but I didn't have either so I used almond and anise extracts along with vanilla.
I was doubting whether I would get the same dark colored crust, but it came out perfectly! It was beautiful! My daughter said it looked like a big chestnut! This bread has a hint of sweetness without being cloying, and the crumb is cake-like. It was delicious with just a spread of butter, and I liked the almond and anise aromas. It was even better as French toast!
I also made the Italian bread recipe, but formed it into 9 mini batards, split down the middle. Excellent results! The bread was a hit with my spaghetti and meatball dinner yesterday!
Sorry for not having any pics!
Bob R in OKC
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I've used spent grains in bread before. After mashing the grains and sparging, instead of tossing them on the compost pile, pull off some of the spent grains and put them in your next loaf of bread. I use only about a cup of spent grains.
I have never tried using just dry specialty malts. But I like the idea! Especially of using some peated malt to add some smokiness.
Peter Reinhart suggests a 'mashing' technique for some enzymatic action, just like in brewing. But I think of making a soaker as doing much the same thing. Kind of like doing an overnight mash.
Bob R in OKC
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We have a wonderful restaurant in OKC, Cafe do Brasil, that makes a hearty, and traditional Feijoada. It is served just as La Peche described, complete with farofa and white rice, vinaigrette and collard greens! MMMM! It is so good! I just might have to go for some this weekend!
BTW, according to the Cafe do Brasil menu, feijoada was an African dish brought to Brazil in the 16th to 19th centuries.
http://www.cafedobrazilokc.com/
Bob R in OKC
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Will, Are you from Oklahoma? Are you going to be returning to OK? If so, you might want to look into the culinary program at Platt College in OKC. They offer an Associates Degree program which could get you on your way. Check them out at: http://www.plattcollege.org/programs/culinaryarts.htm
Bob R in OKC
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I have a Taurus immersion blender that I bought about 20 years ago and is still going strong! I would like to a have one that is more powerful, but this one won't die!
There is a Wolfgang Puck blender listed here:
http://www.overstock.com/Home-Garden/Wolfg...38/product.html
probably not as powerful as you might want, but the price looks good. It also looks like the Viking model.
Bob R in OKC
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We do something similar that, being originally from PA, is probably PA-Dutch or Amish in origin, but we call it chicken pot pie. Instead of strips of dough we use 'patches' of dough. The same can be made with left over ham gravy, ham, and a ham bone.
Ham pot pie is one of my favorite 'comfort foods!'
Bob R in OKC
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Depending on the model of mixer you have, you might be able to find a new paddle locally. I bought a new dough hook and paddle last night at Bed, Bath and Beyond, each one was a little over $11.
Bob R in OKC
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Guy! Looks great! I like the idea of the German-style dog/wurst sans bun and dipped in mustard. Perhaps instead of the roll, a Pennsylvania-Dutch style pretzel?
Use your pizza dough to make soft pretzels! or get a local artisan bakery to make 'em for you!
Can't wait to visit and try your beer!
Bob R in OKC
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OK, you said 'Guys', right? And I'm guessing pork ribs? If so, for 10 guys I would probably do 5-6 slabs of ribs. If you are talking baby back ribs, I might even go a whole slab for each. Smoked, of course?
Now for the side dishes, first ya gotta have beer! I'll leave that to you, depending on what you like. For me, probably a Sierra Nevada Celebration, or closer to my home, a Basement Batch Pale Ale from Krebs Brewing.
Sides: BEANS! A big batch of bbq baked beans, duh! And then, TATERS! Here's a quick and easy guy style of potatoes: peel potatoes, dice into large chunks, place into large microwaveable vessel, add chopped onion, and some chopped green pepper, season with salt and pepper, add a stick of butter, microwave! Figure at least one potato (depending on size) per person.
BREAD, preferably home made, if not, get some crusty guy-style kinda bread to sop up the bean juice! Use real butter! And, maybe even have some honey handy, and not the kind of honey that might jump out of a cake, but that's up to you also! Speaking of cake, how about DESSERT!
Bourbon pecan pie! Make 2 or three!
Hope these suggestions help!
Bob R in OKC
Nectarines
in Pastry & Baking
Posted
Chris! You are in Oklahoma now, so think...FRIED PIES!
Bob R in OKC