mtigges

That's the ticket, MexiCali sounds perfect. The whole reason I asked is that we're a bit short on time. The thing starts pretty early, not leaving much time for food. Thanks guys. Mark.

We have a reception to attend tomorrow, and I'm relatively unfamiliar with the area. Are there any recommendations for a quick bite to have a small meal near Dunbar & 29th? Thanks. M.

I have a craving for Rabbit. Some local yahoo chef was going off this morning on the radio about eating an Easter bunny. He didn't sound so weird to me. Fact is, I thought wow that sounds good. I can't believe you said it 'tastes like chicken.' Nice job Chef, it was cool to hear your message getting put out there. Mark.

Hope you don't mind me chiming in Chris. The best way to start a siphon is by sanitizing it (and your fermentation vessel). Use your mouth to start siphoning from the container carrying the sanitizer. Clamp the tube before everything runs out, now the tube is full of sanitizer. Let the tube sit in the remaining sanitizer thereby sanitizing the outside of it. When it comes time to transfer simply put the cane in the wort, unclamp, letting the sanitizer pull the wort into the tube. Redirect the bit of sanitizer to waste (the sink, or some temporary container) then once wort is flowing, fill your fermenter. This requires a large amount of stable rinseless sanitizer (like iodopher, or star-san). Obviously you don't want to do this if you're using bleach to sanitze. I recommend star-san, it's a brilliant product and helps ease the work involved in brewing tremendously. Mark.

Is it within one percent or not? It all depends on what you call close. If you're going to do the math here, you're welcome to explain it to beginning brewers as well. I find that throwing formulae all over the place scares off most beginners. Sure, I'll agree that a little bit of arithmetic does seem to faze even otherwise intelligent people sometimes. But, if the abv is off by 1% that is an error of 20% in a normal strength beer. In the 1.068 OG beer that you have suggested the error falls to the neighbourhood of 14%. Surely no one would call that close?

I don't have a question but I do have a comment. It can only be considered a VERY ROUGH rule of thumb for estimating abv by using the hundreths of the OG. You'r estimate of finishing max 1.014 would actually yield a beer of about 7%, not a lot of difference. But it is VERY unlikely this beer will finish that high. Most dry yeast are much better attenuators than that. It is a much better rule of thumb to just refer to the hydrometer, presuming 1.010 as the FG. Failing that, (1.068-1.010)*1.3 = 7.5%. I've never heard of your rule of thumb before, and I believe there is a good reason for that. It should be pointed out that your rule becomes increasingly more accurate as the OG goes up. (Because the ability of the yeast to attenuate is hampered.) For normal strength beers ~ 5% it's grossly inaccurate. Moreover your advice to not necessarily bother with a hydrometer can potentially be dangerous. I hope you mention this prior to the bottling class. Sorry for being critical, but I really thought these points should be mentioned. Mark.

I will try it. I usually remove the breast-bone, and broil the double breast bone in skin on butterflied, 7 min a side with appropriate seasoning under the skin and everywhere else. Basically, an adaptation of A Browns butterflied broiled chicken. M

http://forums.egullet.org/index.php?showtopic=66736 Dont mean to be short with you, but that thread should be a great start for you. It's a grouping of all the 'best of cuisines/restaurants' here. Enjoy your stay. What's the conference?

I just finished a spicy. Yum. The denso is too dense, but I wanted a bit more body in the drink, so I asked him for a bit more chocolate. He said "Double shot! Good idea. " It was perfect. He put in about 4 or 5 nibs. Plus it is spicier than it used to be. So ask for a double shot. And the saffron truffle is incredible.

Don't worry, they probably will. Chambar. Or Lumiere tasting bar. Either is a great bet if cocktails are important to you. Chambar is closer. But Lumiere tasting bar could better be described as being intimate, or semi-intimate. edited to add: Lucy Mae Browns is a good bet too. It probably stays open the longest of the three.

To whom do we write to inform the board that there do exist people who want this "specialty" product?

I noticed yesterday that there is a new wine shop opening in Lonsdale Quay. Not in the same location as Liberty was though. Regardless, it will be good to get another wine shop there. M

I have to comment on the olives. I attended one of the dry runs at century. (We had a great meal btw.) I don't like olives. They are one of the only foods I don't like, the other being beef liver. Anywho, these olives are AMAZING. They taste ... it's incredible. I couldn't believe it. They were the highlight of the night for me, just because I realized that olives could be good. Everything else we had was great, but those olives are amazing.

Bring water to just below simmer add some tartaric acid, let it go for a few days. Tartaric acid is found in the baking aisle as a powder, heating the water is just to get it dissolved.

Definitely.

I just get a baguette from the bakery by the busker area, some rillette (did I spell it right? the duck and pork shred mixed with duck fat) from oyama and a bottle of Verns beer. Pretty much the best lunch going. And on July 1st you get to sit in the grass and enjoy free jazz.

You can get Weisswurst everyday, and it's the best I've had in town (I haven't tried Koni) from the Black Forest Deli in Park Royal souths market square. There's a VERY good chance he will have a bottled curriwurst condiment, if you want to purchase it. The other place for the condiment I would try is the deli on Gilmore, just north of Lougheed. I think it's more Polish in its case products, but they have a huge variety of European imported stuff.

I just sauntered across the street for a spicy hot chocolate. Met the owner Themis and (shit can't remember the other guys name). Delicious. I got a sip of the white chocolate one too. They asked how we'd heard about it. So, I mentioned eG. They'd heard of it from other customers too. I wrote the url down, so presumably they'll come and read, and hopefully join. Two young guys putting it on the line and starting a small little business with a great product. Very cool M

The name is IMO the best part. I took my buddy there a couple weeks back. He's not a big eater, but does know a thing or two about good food. It was with a wry and mischievous grin that I told him the name of the place. The reaction is great. Of course, he was very thankful after the meal. NB: The sweetbread appetizer is amazing.

I don't believe that it was fame that they were after.

So, I sent my work colleague to Diner for lunch because he wanted to try the Chocolate Souffle. I told him to pre-order when he got there. So, when they order their food, he asks for two Souffle. After the plates had been cleaned the waitress says, "I'm sorry we have no souffles pre-made, so it will be 25min." I don't know much about the inner workings of a restaurant but that seems pathetic. They didn't get there until after 1 and it's 3:20 now, so it's not like they got their food quick, or ate too quick.

We have a toaster oven at work. About eight months ago, a co-worker and I started having Tuesday lunch roasts. We started with a chicken. Compound butter under the skin, seasoned on top, and bacon all around ... yum. Then we moved to lamb rack. Simple rub on the outside oil / mustard / herbs / salt & pepper. We also roasted about half a butterflied beaf tenderloin which we stuffed with Foie Gras. No joke, it was awesome. We brought in one of those single gas burners to sear that one. So, I've started this up again. I broiled a pork blade steak on monday. Today, I shared a rack of lamb with another coworker. But I'm looking for ideas. I want to try and find (or make, I'm a potter as a hobby) a rectangular lidded vessel for braising. What should I make in this thing next week? It's just too good a lunch to microwave some frozen vege and roast off some nice protein. Cheaper (well except that beef one) and better than going out and getting some take-out. Ideas?

Something is still producing gas. The yeast you used goes dormant at fridge temps, so that's why the carbonation has remained the same with the refridgerated ones. Hopefully the organism producing the gas is yeast. If it is yeast, then either you used too much priming sugar or you bottled too soon. If it's not yeast, well, be cleaner next time. I would try to refridgerate all of the bottles. If the carbonation is excessive, it is possible to recap the bottles. Open a bottle, remove the cap, let sit for 5 seconds, then recap with a new crown cap. As mentioned by Tongo, get a hydrometer, and check the gravity, it's the best way to know how the beer is coming along. There's nothing wrong with going all-grain now, but I would recommend a couple more extract batches. I think that a Belgian like you describe is a very good choice for the next beer. It's a style that can be brewed very accurately with extract. As Tongo said, it all depends on the yeast. See wyeast for the full list of strains. I would recommend 1388 or 1762. I have also used 3463 for a Blonde, it's great. I don't personally feel that 3463 should be relegated to only producing wit. The biggest issue with all-grain is the extra equipment. The most obvious addition is the mash-tun, where you steep the grains to convert starch to sugar. This will need to hold about 6-7 gallons of water to be big enough. Second, you need a new kettle that can hold 6 gallons, plus extra to guard against boilover. Then you need to be able to produce a boil. Your kitchen stove is probably only going to barely be able to do it. Lastly you will need a chiller to cool the boiling wort to pitching temp. I used to all-grain brew at my apartment, I mashed inside in the kitchen, but then carried the mashtun (a bucket) to the patio, where I had a 50,000BTU burner and a 7.5 gallon kettle to lauter into and do the boil. The most daunting part of going all-grain is the extra equipment, the actual process is quite simple. Let us know how it goes. Mark.

Haagen Daaz Dulce de Leche. That's all I would adorn it with. Neil might call sacrilege, but I think it would taste great. My guess on the molasses would be fancy, but I suspect that Ling will chime in with a more educated guess.

I've been to a lot of dim sum with my in-laws. Pink Pearl I frequented before I met my wife. Honestly, it's pretty poor.