TongoRad

I do the same thing- I still have an ice cube tray in my freezer from last year. I make the stuff from the end-of-the-summer basil plants just to have something to do with all of it, but I really don't like that basil (when it loses its lush green color and has a coarser flavor). So I'm very reluctant to use it on pasta. What I will use it for, though, is a marinade- just schmear a bunch of it on chicken thighs, scallops, whatever, and grill away. I promised myself this year that I would not plant too many basil plants, and then I went ahead and got 4 seedlings anyway

Okay- I fold. Here's a basic recipe, though there's always plenty of room to play around with something like this. 1 cup uncooked lentils 1 bay leaf a pinch of salt water as required - Gently boil the lentils in the salted water (yes- salted) with the bay leaf until just tender but holding their shape. They can get mushy pretty quickly near the end so they need some babysitting at that point. Drain and run under cold water in a strainer. Place in a mixing bowl. 1/4 cup diced roasted red bell pepper 2 TBSP diced celery 2 TBSP diced onion (rinsed in a colander prior to use) at least 1/4 cup chopped parsley Add to bowl with lentils 1 1/2 TBSP lemon juice 3 TBSP Extra Virgin Olive Oil Salt and pepper to taste Whisk dressing together and add to salad. Gently toss. When done add at least 1/4 lb. crumbled goat cheese to the top of the salad. Stir in at service. Note: the measurements were done off the top of my head and may not be precise (the dressing in particular), so there may be either too much or not enough. Anything but 'just the right amount' Enjoy your weekend!

Welcome to the forum Kent D. Here's the latest update on the Latrobe brewery situation : From the Pittsburgh Tribune-Review, June 21, 2006. Hopefully those workers will get to keep their jobs after all.

So- is it soup yet? Not yet. But here's what has been happening... I had the keg in my basement where the temperatures are a bit more moderate than the rest of the house (I'm still not as lucky as you, Chris, I'm lucky to get temperatures lower that 70 at this time of year) with a muslin bag of dry hops for two weeks. I figured what the hell and carbonated it at the same time. It has since been moved to the wine fridge in that shot to chill, and racked into a clean keg, leaving most of the schmutz and the hops behind. Racking carbonated beer requires that it be cold and be done under pressure, plus you have to fill the second keg through the outlet tube to avoid agitation. I drew off a glass prior to racking to check in on how it's doing: The final beer will look a lot better than that, but it is getting there. It looks cloudy, but that is from the bottom of the first keg. What I saw in the tube was crystal clear. The issue now is the hops- the flavor and aroma are pretty raw (mostly 'fruity', actually, with just a hint of citrus and herbs in the background) as one would expect. A couple of weeks will take care of that. At this point it reminds me of a strong ale I made a while back that was just loaded with Fuggles and Styrian Goldings. I consumed a bunch of it too soon, and I always regretted that because a month later the beer really came into its own and I only had a few bottles left. This one has the mouthfeel and bitterness just where I want it, and the 7% alcohol is pretty well hidden- it's going to be a good one!

And where does one find that lovely concoction? Maybe in the pantry with all that foie gras and duck confit you guys always seem to have on hand? ← You plan ahead, of course. That's why I posted it Funny thing is- the first time I made it I was just trying to make something tasty that could be consumed without really interrupting the flow of the game (and yup- by 'all nighter' I mean until dawn). Then as we started eating it the looks started going back and forth to each other with comments like "hey...this is actually making me feel...good. Really good!" - which is a long way off from the usual groans and cave man noises that nachos and the like would bring forth. It has now become a 'thing', although the games have become more scarce (and planned months in advance, plenty of time to boil some lentils ).

Katie- I don't think we ever forget our first I love the Schlenkerlas now, but I still think they get better as the gravity increases. The three you will often see are the Weizen (5.2% abv), the Marzen (5.4% abv), and the magnificent Urbock (6.6% abv). My first was the Marzen, which is pretty hard core with the smoke, and I wasn't so crazy about it either. I was eventually brought into the fold with what you might describe as 'more balanced' beers (in the 90's we could get Rauchenfels Steinlager* here in the states), and have now come to appreciate smoked beers of all shapes and sizes. Schlenkerla also makes a Helles Lagerbier that I have already gone on about. For a subtle peat quality try the Belhaven Ale- it's even there in the nitro cans. The Sam Adams seasonal Scotch Ale has some peat as well- quite nice. The Stone Smoked Porter is definitely made for session drinking, I don't find the smokiness overbearing in the least, and it is a quality brew. But the Alaskan is a work of art and worth seeking out. *The Rauchenfels was made according to an old tradition from the times when the boiling vats were made of wood and couldn't be fired directly. Stones were heated in a fire to white hot temperatures and added to the wort in order to boil it.

Let us not let page 2 go by before we mention Hobbits and their love of mushrooms (amongst many other things, of course).

Not yet- I know where there are a whole lot of 'em and I'm waiting for the price to go down . Scuttlebutt isn't too positive, but sometimes you just gotta try something and see for yourself. It may indeed be right up my alley (I am reminded of things like an amaro and soda with a twist of orange peel, which I love but folks like my wife recoil in horror at.) Please post back with your impressions when you try them.

Eatthepudding eatthepudding eatthepudding eatthepudding eatthepudding....

I'll fill you folks in on something it took me until my late 30's to realize about the wee-hours belly-filler: that greasy, protein laden, junk that you think will satisfy your inner core will only serve to make you lethargic and crash. Sad, but true. The best thing that I have found to eat while pulling an all-nighter card game, or whatever, is a lentil salad with tons of fresh parsley and goat cheese. It not only fills the void, but is invigorating to boot (provided you want that sort of thing...).

This one is probably better suited for the "Good Idea but Less then Stellar Execution" file but... Land of Make Believe, in Hope NJ (?), offers baskets of hand cut french fries. Unfortunately when I've been there the booth gets slammed with people and I'm sure the temperature of the oil drops, resulting in greasy fries. They still beat frozen ones, though

Then welcome to the club! To be able to envision something to your exact specifications and then pull it off to your satisfaction is a great reason to begin homebrewing. I'd just caution you, as the others already have, to aim a little lower at the beginning and get some successful batches under your belt before you begin experimenting.

OK- I'm back. Some good places to start may be the BJCP Study Guide, just scroll down for the hops and yeast sections, and the Wyeast Product List. Wyeast is not the only place a brewer may get their supplies, but there is some good info on that page. ----- We apparantly have a lot of skunks here in the Northeast, because I have smelled that odor quite a few times in my lifetime, usually as a result of driving through an area where a car has turned one into an ex-skunk. The resemblance to that quality in a light-struck beer is uncanny (and no, it doesn't really smell like Otto's jacket ). If you don't mind wasting a beer you can do it yourself quite easily just by leaving it out in direct sunlight, in a clear glass, for about a half hour. In the right conditions it can take just seconds- you'll know when it happens. jsolomon Sadly that may be a common malady. My gut tells me that the Hazed and Infused that you had was not the good stuff. I've had it before and it definitely isn't a shit beer. Quite hoppy, too.

I'll try to find some interesting things for you, Bill. I've got a shelf full of books, but there are bound to be some great recources on line. jesskidden- That Lew Bryson article you were refering to may be this one- How to Ruin a Good Beer. It's excellent, and I've got it bookmarked as a matter of fact. In addition to the lightstruck section, check out what he writes about heat and DMS- many continental lagers will contain trace amounts of it and with overheating it will become much more prominent. That can explain why some of these beers in an enclosed case will also give off a cabbagey aroma though they have not been exposed to light. I like BA- I've met some very nice folks through that site, and it can be a great resource for finding stuff. The brusqueness is just Todd's style, and it can take a while to get used to though, but it'll happen .

To pick up a little bit from what jesskidden said, clean and crisp do have a bit more meaning than mere marketing-speak. The lack of any intended fermentation byproducts makes for a beer that is a pure expression of the malt and hops that it is made from, and in that regard those ingredients had better be quality ones. As to the 'crispness', that is derived from two main differences between lagers and ales: (1) s.uvarum will consume more sugars than s.cerivasie (melibiose and raffinose, plus commercial ales are generally completed and packaged before the yeast can really do much work on the maltotriose) so their level of apparent attenuation is generally higher and (2) proteins are more thoroughly broken down during the mash process making for a relatively 'thinner' body. Hops are definitely the defining characteristic of a Pilsener, as opposed to say a Munich Helles or a Dortmunder Export, and they are usually of the 'grassy' (or hay) or 'spicy' variety. If you don't like those qualities than it may just not be your thing. Bill Poster: About that difference between a Czech Pils and any other type- they are definitely maltier than their cousins due to the fact that the Czech yeast strain is a uniquely low attenuator, even compared to some ale strains, meaning that there are more residual sugars in the final product. ------ ETA: OK, I'll yield on the word NICE, jesskidden. Just getting a bit enthusiastic, that's all... SheenaGreena and jsolomon- no rice or wheat, fwiw. Not to cast any aspersions on those ingredients, but part of what differentiates a Pils from a generic pale lager is that there are no adjuncts involved, just pure barley malt. Actually, Sheena, you may enjoy a Kolsch such as Riessdorf in addition to those Pilseners. Technically it is an ale, but it is cold conditioned for a while, and it includes some wheat in the grist- sort of like an ale in lager clothing.

The Capuzello (sheep heads) that I grew up with were served pre-split, brain side up. I imagine that they came from the butcher that way. I remember one year, it may have been July 4, 1976 actually, my Aunt Rose made a whole tray of 'em with little paper American flags sticking out of each one. What a sight!- (thinking back on it now I think sparklers would have been a nice touch as well.) I think that day cemented my family's reputation amongst my friends as being kinda weird but kinda cool. And, no, as a youngster, I didn't partake and I can't really say I regret it but I did have the hot dogs, which may in fact have been made up of more dubious stuff Intense photos, and an awesome thread ChefCrash!

Belgian Pronunciation Guide ...just scroll down a bit and click on a flag- you'll hear it for yourself!

The Pikeland Pils is better than nice, way better. I haven't yet done a side-by-side, but after a case and a half I have decided that it is even better than the Prima with a bit more finesse. (Now I'm hoping that I can even tell them apart after saying that ) My #1 choice right now- keep an eye out for it, folks. I only hope they can keep up with demand. My local guy can only get it in stock sporadically right now. Exactamundo- it may have been a better beer back then, but you really had to do your homework just to get a decent sample. I enjoy it a lot more these days, even though it has lost a bit of zip on its fastball. Actually, back in the 90's Bitburger was my Pilsener of choice mostly due to the amber bottles, but I kinda like its in-your-face aggressive bitterness without even the pretense of a malty balance. I like the recent development of the enclosed 12-packs for green bottled beers like PU and also Dinkel-Acker. That one always seems to get overlooked but has served me well for decades (the same caveats about freshness apply, though.) I've had the Schwelmer- there's a nice balance about it and isn't too bitter. The closest thing mentioned so far is probably the Brooklyn so I'd probably start there.

Count me in on the Bufalo Chipotle sauce love. I have two at all times- one at home and one by my desk- and have to buy replacements every few weeks. It's a steal at little more than a dollar a bottle. There is a real purity and richness about it, and the flavor is concentrated enough that you can cook with it as well as use it as a 'topper'. If I want something hotter I use El Yucateco habanero sauce, which also has its own sort of purity about it. It's great on fish tacos, or mixed with mayo on a grilled chicken sandwich. Another favorite that isn't a hot sauce is this jarred Tamarind/Date chutney that is available in Indian markets that I am starting to use on a number of different things- cheese and crackers, meats, fruit salsas, etc. -it works on everything!

You would have to use the type with the heat source on the side, rather than underneath because you definitely will need a drip pan. Plus there is the possibility that the rendered fat would form 'rings' around the duck as it is rotating and cooking, which wouldn't look good. I'm good for a couple of ducklings a year, and I do them on my propane grill with great results. Essentially I just think of it as an outdoor oven that I could use for adding smoke into the mix. Lately I have been doing as honeykate suggests- air drying it in the fridge a day ahead, plus I prick the back (only) and separate the breast skin from the meat. I find that pricking the breast makes for an unsightly appearance in the final product- again, the fat and maybe some proteins drip through the holes and streak downward creating something that looks like cave formations . When it is time to cook I place it in a V-shaped rack in a roasting pan and cook it indirectly for a couple of hours at a relatively low temperature (300-325F) adding foil packets of mesquite chips as needed. To really crisp up the skin I simply transfer the whole shebang into my kitchen oven at 400F for a few minutes when the bulk of the cooking is complete. The last one I did had a tamarind/date glaze, served with a mango/tamarind salsa.

Along the lines of what Rachel said this may depend on what you mean by 'near', but there is a place in Closter associated with the driving range across from the Burger King on Homans Ave. There is also one in the other direction down in Bogota, as part of a pretty nice indoor sports facility whose name escapes me at the monent.

Coffee grinder too- with the following caveat: if I am grinding a masala that includes cinnamon, or something else that is very hard I have learned the hard way to sift the final powder through a fine strainer. There is nothing worse than biting down into those tiny little pebbles in your food. Also- I will strain coriander just because all of the grinding in the world never seems to pulverize the papery husks. The added step takes all of a few seconds and makes for a nicer final product.

Best of luck with the keg setup, Chris. I'm sure you'll come to appreciate the investment in no time. Another advantage may be that a brewpub near you could sell you their beer at bulk rates. I know a guy who has two taps going constantly- I think he pays $40.00 for the fillup. I'm thinking of doing the same thing for an upcoming party myself. Anyway- on to the Phoenix IPA. Dry hopping will be tonight or tomorrow...definitely. It was designed with that in mind but since I am unfamiliar with the hops I decided to take the cautious road and wait a bit. They sort of remind me of Styrian Goldings at this point, so I'm definitely not complaining, but are milder in flavor than the 10% aa would suggest. It also comes across as a fairly big beer which will need quite a bit of conditioning. I've waited long enough, so I'm in no hurry.

Here's a bit of info on the celery thing: Snopes on celery. Turns out it is true, to a certain extent: FWIW...

So here's what I said on the Guilty Pleasures thread on June 27, 2005: I made them again a couple of days ago. This time I had my camera with me: Honestly, I had no idea at the time that I was documenting the final plate. This was actually really good for the first half, but after that the combination of greasy, rich and spicy had finally brought me to my knees. "No mas!", I declared and actually had the sense to stop this time. So behold- the last of its kind... ...and don't do this at home.