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pennbrew

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Everything posted by pennbrew

  1. Holly: Forgive my ignorance, but how would you cut them if not shoestring style? ---Guy
  2. Holly: All I can say is next time you head to Wilkes-Barre you need to skip Yoccos and try Abe's. ---Guy
  3. Thanks, the La Valle DOP 35 oz cans from Todarobros are an excellent value. Are their shipping rates reasonable? ← I don't remember the exact amt. of shipping but it was reasonable and they shipped very quickly.
  4. Lots of discussion about San Marzanos here: Discussion of San Marzanos To the OP, I've found the best place to order DOP San Marzanos (LaValle brand) here: Best and most economical DOP San Marzanos ---Guy
  5. True enough, however his contributions to the industry far exceeded the development of light beer. I had the pleasure of working with him at 2 different breweries (in fact he was responsible for me getting my job in Pennsylvania). He was a font of endless brewing wisdom and knowledge, which he freely shared. He will be missed. ---Guy
  6. FWIW, we have and have had since Katrina plenty of Crystal on the grocery store shelves here in NE Pennsylvania. I guess usage here is so low that the normal inventory here is ample. I'm still consuming my share... ---Guy
  7. I just tried to place an order for tomorrow's shipment, but the website says the season is over! No more satsumas!! I'm bummed...
  8. Don't worry, they died millions of years ago...
  9. I'm in agreement with Brooks. The only thing on that list possibly used in the production of beer (and likely only in small breweries) is isinglass. It would be easy for a concerned consumer to call a brewery and ask if they use finings. Casein is a widely-used glue for the application of the label to the bottle. Not used in the beer itself. Shouldn't be a problem unless you're in the habit of licking the label off. All the other stuff listed is not used by anyone in the brewing industry. ---Guy
  10. I got my 40 lbs. of Satsumas this week thanks to you guys. They are great! I'm not sure I agree with you about the green/orange thing, it seems they are sweeter the more orange they are. Anyway we'll never eat 40 lbs. before they go bad so I did this: Great stuff! ---Guy
  11. pennbrew

    "Beginner" Beer

    I can't believe no one has suggested German (particularly Munich) lagers. ---Guy
  12. pennbrew

    China 46

    I've read about this place for a few years and finally went last night with my 15-year-old son before the Giants-Saints game. From 5 to 6 pm we were the only customers. For appetizers we had the cold marinated sliced beef (good but not as flavorful as I was expecting) and the pork/crab soup dumplings. These were wonderful, but I think next time I'll just get the pork as the crab was not evident. My son wanted beef and broccoli, I at least talked him into getting the Chinese broccoli. This dish was very good. I wanted something hot, so I ordered the flounder filets sauteed in spicy sauce. Unprompted I told the waiter I like it hot. Wow, it was a scorcher, with plenty of mouth-numbing and tongue-tingling Sichuan (?) pepper in the sauce. I loved it. And for $15 you get a good sized pile of well-cooked flounder. Lots of other things on the menu I wanted to try. I'd love to go with about 6 or 8 people to try many items. I'll definitely be back. ---Guy
  13. Certainly a brewpub or microbrewery COULD succeed in NE PA, but it is one tough market and you'd be starting out with two strikes against you. Almost anywhere else in eastern or central PA would be better. Yes, as Lew mentioned there are some successful specialty beer bars, but the economic and age demographics of the region are lousy for microbrews. I do have some background with what you're asking, feel free to email me if you wish. Best of luck!! ---Guy
  14. Made a slight detour today on the way to the Wind Gap bluegrass festival. Had a combo (1/2 chicken, 1/2 rack of ribs). Added a nice ear of corn, total price $14.00 for a LOT of food! I'm pleased to say Kundla's is still playing at the top of their game. Wonderful stuff. ---Guy
  15. I haven't been yet this year but I agree it's some good eating. I think I like the chicken even better than the ribs, and the sauce is unique and very good. ---Guy
  16. Actually, if you know where to look, you can get Pilsner Urquell draft at the Fairgrounds. ← Well, where should I look? ← Unfortunately he's talking about the New Orleans Jazz Fest. Crawfish Fest in NJ isn't so lucky. Michelob Amber will be the best we can do... ← In New Orleans you look cattycorner to the Gospel Tent, against the track, next to the ATM. It's there. But IMO, if the music and the company is right, it's all good anyway. ← Brooks: Yeah, you right!
  17. Actually, if you know where to look, you can get Pilsner Urquell draft at the Fairgrounds. ← Well, where should I look? ← Unfortunately he's talking about the New Orleans Jazz Fest. Crawfish Fest in NJ isn't so lucky. Michelob Amber will be the best we can do...
  18. I guess I didn't separate the link to the website well enough, here it is: Crawfish Fest It's all brought up from Louisiana, cooked on site like a mini Jazz-Fest. Food includes: Enjoy fresh Boiled live Louisiana Crawfish, Crawfish Bread, Shrimp Creole, Crawfish Bread, Crawfish Pie, Alligator Sausage, Jambalaya, Southern Fried Chicken and the other great dishes on our Menu. New this year is Hot Roast Beef and Couchon de Lait Po-Boys, Crawfish Bisque and an Oyster Bar. We will bring up 5 tons of live Crawfish. Vegetarian dishes include Grilled Portabella Mushroom on a Wheat Bun, Vegetarian Jambalaya and Red Beans and Rice. Music includes: Buckwheat Zydeco, Papa Grows Funk, The subdudes, The Funky Meters, Sonny Landreth, Rebirth Brass Band, Nathan & The Zydeco Cha Chas Red Stick Ramblers, Leroy Thomas and the Zydeco Roadrunners and Swampadelica I'll be there Saturday! ---Guy P.S. the beer sucks...
  19. So who're those young folks behind the counter at Hansens? ---Guy
  20. Cool! Thanks, I'll try to make it but can't promise... ---Guy
  21. So if I were to stumble in during happy hour tomorrow (Thursday) with some folks from the Brewers Conference, what's on tap? Not sure I'll be able to sway the crowd but it might be fun to do something other than the usual beer places. ---Guy
  22. http://www.digitalcity.com/philadelphia/di...adp?sbid=190670
  23. My neighbour from Nuremburg makes awesome sauerkraut and she gave me the low down on how she does it. Add some white wine (or chicken broth or vegetable broth); just enough to prevent the sauerkraut from sticking. Seasonings are juniper berries (4-6) and a clove or two. The sauerkraut cooks on top of the stove for hours; just keep checking it to make sure its not sticking or burning. ← This is, as you say, the style served around Nuremberg (white wine and juniper berries). It's a very bright-tasting, acidic preparation. For a more typical south Bavarian style, simmer drained kraut (and rinsed if you want to cut the acidity) with chicken stock, caraway seeds, sauteed onions, chopped apples (or applesauce), and most importantly of all, pork fat. A friend of mine makes up the kraut then puts it in a pan with short ribs or country ribs on top, then roasts in the oven. All that good fat drips into the kraut, and .....yum! Cook the day before, refrigerate overnight, cook again before serving. As to potato salad, this is a huge pet peeve of mine. I have eaten MANY servings of Kartoffelsalat in Germany and it is NEVER served warm/hot, and it NEVER contains bacon. Sliced potatoes in a simple dressing of oil, vinegar, minced onions, salt. Maybe a bit of parsley or black pepper (maybe). It's a mystery to me why "German potato salad" in the US means hot vinegar (blech) and bacon. ---Guy
  24. I've bought these several times and have liked them, however after reading this thread I checked the cans and they do not say "D.O.P." So are they or aren't they? ---Guy
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