rooftop1000

I was finaly able to finish the Pastramification process yesterday and ended up with this which we turned into a grilled Pastrami and Swiss and a Rueben I am a happy camper

I misspoke...actually it says most Countries...but it is a Wiki so who knows If the ice is removed, the (now more concentrated) alcoholic solution is left behind in the barrel. If the process is repeated often enough, and the temperature is low enough, the alcohol concentration is raised to 30–40% alcohol by volume. In freeze distillation, methanol and fusel oil, which are natural fermentation by-products, may reach harmful concentrations. These toxins can be separated when regular heat distillation is performed. Home production of applejack is illegal in most countries http://en.wikipedia.org/wiki/Cider T

The freezing that Jack mentions is a type of distilation. Since the alcahol doesn't freeze as soon as water, when you remove ice you concentrate the alcahol level...Illegal in most US states tracey

How about Famous Fat Dave http://www.famousfatdave.com/ T

like these? http://www.amazon.com/Pirouline-Chocolate-Hazelnut-Filled-28-Ounce/dp/B001EQ5JNC tracey

I dont know what that phrase means but for moderns sensibilites you might want some kind of Water Lock on it for the first 2 weeks. I guess the fermentation will have stopped by then and then the brandy will kill any more yeast.... It must have something to do with the wine still gassing off CO2 tracey

I think the term we might need in the US is Fresh Cider, which when I was young we went to the orchard for in the fall. Now the Major brand in supermarkets is this... http://www.zeiglers.com/ To me this is apple cider, sold refirgerated usually in the produce dept. I try to get in a NY State orchard trip every fall just to get something better...but urban sprawl has killed any local places in North Jersey I am still trying to find some old pics of the presses from Tice's or Van Ripers farms tracey

Cider was what you got at the Orchard's market...they had a window to see into the press room and spigots outside to fill your 25 cent cup with all you wanted...and filled plastic jugs too...oooh and a doughnut machine and hay rides too Apple juice came in glass bottles from Motts But we did have some homemade hard cider at Christmas this year tracey I miss Van Ripers farm

This is why non- southerners use Iced Tea mix... We tried making a cup of tea, putting ice in it, then trying to mix in some sugar - oh and some bottled lemon "juice". And I will tell ya Lipton mix is better than that combination.

Rice Krispy treats get made in the microwave around here now.....biiiig plastic or glass bowl, melt 2Tbl butter and swirl up the sides of the bowl, add marshmallows and nuke till poofy (Keep an eye on them) the mix in cereal. Best part ever....Nothing sticks to the bowl tracey

Chicken livers, deep fried Salmon, and Chicago style Hot dogs. All on one vacation. tracey

Cider is usually sold refrigerated also. More of it is pasturized since an incident a few years ago. tracey

Corrados in Wayne or Clifton? Tracey

Get a nice box of latex gloves and portion with your hands, no shooting cherry tomatoes across the counter tracey

If I had my head on straight earlier in the week, we would be having piles of lobsters or something since it is just the 2 of us stuck home (work related). But no, I had to decide it was time to get the damn free turkey out of the freezer. So we are having a nice turkey dinner for 2 and then for later on, crab salad, hummus, and "mexi-style" cheese dip in my new little tiny crock-pot Happy New Year Everyone I think we will have lobster tomorrow night Tracey

Well, White Chocolate has no cocoa solids so it probabley can't seize up, and I have seen mousse recipes with gelatine but I am not sure if you need it, and whats up with Freezing it? I made Chocolate mousse last week and the instructions were to whip room temperature eggs till very thick and fluffy...add coffee to the melted chocolate, then add the eggs, then add the whipped cream and Refrigerate.... tracey

Most store brand breakfast cereals have great names like Fruity Floats for Froot Loops. Not that Froot Loops isn't weird to begin with tracey

Mostly tomato sauce if the timing works out. The pets get the canned tuna water But I do have to remember to add the leftover beef jus to my sauce tonight. T

We arrived too late for Christmas Eve dinner due to a misunderstanding. There were still chips and dip and salami on the table along with dessert, so thats what I had. Christmas breakfast was homemade bacon and waffles. Dinner was A 4 bone Standing Rib roasted at 200F until 125F Roasted Garlic Smashed Potatoes....smashed around here means unpeeled red potatoes Roasted diced Butternut Squash with Brown Sugar, Butter, and Cinnamon Green Beans with Shallots and Bacon WW dinner rolls I didn't get any pics of the meat because it looked like I carved it with a chainsaw, then I didn't get any pics because I forgot...but all the food was hot Tonight the rest of the roast will be sliced with my new Slicer dipped in warmed garlic butter and draped carefully over french bread that has hot beef jus on it Tracey

Ok lets see.... The Malt was the lightest one they had, the salesman took away what I had in my basket and gave me?? something else The canned Malt Syrup were 3.3 pounds each 1.5 oz Northern Brewer Hops 1 oz Cascade but here it is, I am the only one that didn't NUTZ over it Not what I would call an IPA....and I know keep a notebook of what the heck you used, I know, I know. Tracey

Mark, Any idea if they are Dairy or Parev? It sounds like they might be making a cocoa based filling with the oil and coconut as a binder. Tracey

Santa was very good to me this year, after guessing that the big box was a Slicer and being told No...it Was and it goes very nicely with a copy of Charcuterie. My daughter's BF's parents sent me over some smoked salt and espresso sugar, the sugar got sprinkled on tonights chocolate mousse Now I just have to defrost the bacon I made last week and slice it T

And here is my "baby" 11 pound 4 bones 1 week in the fridge tracey

All these comments are exactly what I thought pots du creme was until I ordered it at Nice Matin (NYC) last month. The menu said Dark Chocolate Pots du Creme...I was served a 6oz ramekin filled with something about 1 degree lighter than Ganache with a dollop of fresh whipped cream on it. Not that I am complaining AT ALL but it really wasn't what I expected. tracey

Chris the recipe was supposed to be 7# of light or amber DME, 1# crystal malt, and 1/2# toasted barley...I ended up using a can of light and a can of amber malt syrup instead. It was double hopped with Northern Brewer for the boil and Cascade at the end. I am sure the color had Nothing to do with that little teeny tiny scorch mark on the bottom of the pot : ) At least most of the people we are spending Christmas with will really appreciate the beer, now I just need to make the labels....Log Cabin Hoppy Christmas Ale