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DanM

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Posts posted by DanM

  1. IIRC, the tap room will seat around 100, but I dont think they have an official capacity from the city.

    Beer will be served in glassware. It actually brings up a fun point of law. Breweries are allowed to sell, but not serve, so they must provide tastings in disposable. Under a brewpub license, they can sell and serve and can use glassware. The brewery will use the latter setup.

    Dan

  2. Good morning,

    A group of people I know are going to open a brewery next spring. Thanks to changes in state law and a mixed use permit from a city that is doing everything to make this venture happen, they will be filling growlers on site and serving pints in their tap room. They will not serve food directly, but they have agreements with local food truks to park outside and you are welcome to bring in your own food, within reason. I am wondering what is the best way to calculate front of house staffing levels, as I am sure they will need people to clean tables, bus glassware, keep customers happy, fill pints and growlers, empty wallets, etc...

    Thanks!

    Dan

  3. A local organic farm had a bumper crop this year. I was able to buy a 30 lbs sack of reds, blues, whites, and russet type heirlooms at $1/lbs. This should last the winter, assuming they dont go bad first. What is the best way to store them? I am thinking about putting them in beer cases with a layer of news paper between the layers. The boxes will then be left on a shelf in the garage. Can they be chopped or shredded and frozen in vac bags?

  4. I apologize, I know there is a similar topic out there, but for the life of me, I cannot find it.

    Dan

    Dan...you say that you "know there is a similar topic out there." No wonder it seems vaguely familiar to you, because you started that earlier one as well!

    Here

    :smile:

    So now I'm wondering...how did you get through that earlier storm? Any lessons you personally learned? Anything you're going to do differently this time around? Anything that turned out to be not particularly helpful and that you're not going to repeat?

    Thanks for finding it. I dont know why I could not find it earlier.

    Anyhow. Lessons learned. Luckily, Irene was not as bad as they predicted. There was a lot of outages, but most of the major shopping areas had power, so we lived off of take out for a few days. With the stress of the situation, not cooking for a few days was fine by me. Putting every ice pack and gel pack I could find in the freezer helped keep things cold longer.

    This time around I made sure my Coleman stove was cleaned, prepped and ready to go before the storm. I also made sure we have more batteries than we needed. I will also put a couple of large 20 gallon rubbermaids in the bath tub to store flushing water as the tub drain does not seal well and will drain after about 8 hours.

    What did not help? I'll have to think about that one.

  5. You need a coffee strategy....when all hell breaks loose, small rituals are very comforting. Chemex pot, French drip, or instant, you'll want a way to make it. The caffeine will help flagging spirits and provide liquid enthusiasm to begin the cleanup or repair process. If you can make coffee, you will be popular with the neighbors, utility workers, and other important post storm contacts, like the guy in your neighborhood who owns a 24" chainsaw. Canned evap milk, Parmalait, or other shelf stable milk is part of my hurricane stash....simply to put in coffee.

    Bake bread, cake, biscuits, or scones before the power goes out. Homemade treats can help reduce the anxiety of waiting.

    If you have a chest freezer with some spare room, make your own block ice in pans or large Tupperware containers. Empty 2 liter soda bottles work, too. If you are evacuating and are in a high risk area, consider this: take everything out of your fridge and freezer, put it into multiple garbage bags, then put it all back in. If you are away for an extended time and can't clean out the fridge, it will be a much easier experience to toss a few bags than to scrub melted festering ice cream out of your freezer.

    Signed

    an Andrew, Juan, Lily, Katrina, Rita, Gustave, and most recently Isaac survivor

    I plan on going to the market shortly and will stop by the coffee shop to buy a small supply of preground coffee for the french press.

    Baked goods can also be baked on the grill, aka the wood fired hearth.

    Coffee, cookies and beer are great ways to show apreciation.

    good idea with the bags. I plan on cleaning up the fridge later... one more step.

    Dan

  6. Good points. I plan on baking a bunch of cranberry muffins, sweet potato pies or bread, and something with apples to use up much of what is in there.

    I will be bottling 12 gallons of cider tonight so I can refill the carboys with water. I will probably have about 40 gallons of potable water on hand, more if I wanted to bottle.

    I will call around for ice, especially dry ice. block ice will be especially useful.

  7. I apologize, I know there is a similar topic out there, but for the life of me, I cannot find it.

    The Mid-Atlantic and New England are about to get slapped around by Hurricane Sandy and the Frankenstorm that will result afterwards. The local utility is expecting 50-70% of the state to lose power. Assuming I have no power, I will be able to cook with a camp stove, barbeque, and camp dutch oven. The pantry is filled with beans, grains, canned/carton soups, tuna, etc... I will expect many grocery stores to be closed for a few days as well, worst case scenario.

    Any thoughts on what to cook? I have a couple of nice size pumpkins that I plan on stuffing with random goodness and roast on the grill. I will also make a pancake mix for an easy meal, soups, lentil salads, chicken and rice, etc... are all on my list.

    Dan

  8. IMHO, both are great books and provide a general overview of many techniques. That said, I would steer you to Greuling for chocolates, Migoya for frozen and plated desserts, Hammelman for bread, etc... if there is a topic you want to take a deep dive into.

    The Advanced book has a lot niche techiques, very difficult and challenging projects.

    One disadvantage to both books is that the formulas are for production volume. If you are learning at home, you will end up with tons of cakes, cookes, muffins, etc... halving or quartering some recipes may be necessary.

    Dan

  9. The Whole Foods flagship store in Austin, TX has a selection of heirloom dried beans, including one that they describe as perfect for baked beans. Sadly, I cannot remember the name of the bean variety.

    Regardless, does anyone have advice, thoughts, insults, etc... about making a killer pot of baked beans??

    Thanks!

    Dan

  10. Thanks again for the sugestions! I made a stop at Half Price Books in Dallas with the list of books mentioned here. I was able to find Chez Panisse Fruit and Vegetable books. I also found Peterson's veg book, but it was too pricey and it was too big to schlep home.

    Dan

  11. Some of the people coming will bring their homebrews for blind peer review using nationally recognized beer judging standards. Commercial beers will also be brought for social consumption and inspiration for future brews. As host, my main job is to provide a small spread and be the beer wench. I am also planning on making an apfelkugel or other apple desserts as they will be in season.

    Dan

  12. I will be hosting the month homebrewers meeting in October, which will feature many german beers. I need some ideas of what snacks to serve that are vegetarian. Right now, I am considering some freshly baked pretzels, rye bread, and to scare and annoy people... Currywurst using Tofurky brats and a jar of pickled herring. Any thoughts out there? What about cheeses?

    Thanks!

    Dan

  13. While not a cookbook, Ruth Bourdain is about to release her guide to gastronomy... Cover Me with Offal. The description from Amazon.

    Twitter sensation and culinary mash-up Ruth Bourdain, winner of the 2011 James Beard Foundation Award for Humor, is your personal guide on this culinary adventure, sharing a wealth of knowledge acquired through years in restaurant kitchens, experimentation with food porn, smoking tangerine zest, and an unfortunate incident involving a durian. Along the way, Comfort Me with Offal features vivid and fascinating personal stories from Ruth Bourdain’s extraordinary life in food, including appearances from many of the world’s most renowned chefs.

    Not since Jean Anthelme Brillat-Savarin’s landmark The Physiology of Taste has there been a more comprehensive guide to the world of food and wine. From food history to dining etiquette to matters of taste, this practical handbook offers the basics for navigating every aspect of gastronomy, including:

    · • A food timeline, from the dawn of man to the modern era

    · • The importance of celebrity chef hairstyles

    · • Achieving the orgasmic potential of chocolate

    · • Culinary pick-up lines

    · • The twenty types of offal you need to eat before you die

    · • Becoming a “master baster” on Thanksgiving

    · • A field guide to the modern foodie, from carniwhores to gastrosexuals

    · • Essential exercises for bulking up your taste buds

    · • Tips for raising a baby gastronome

    · • How to prepare for a vegan apocalypse

    · • And so much more . . .

    http://www.amazon.com/Comfort-With-Offal-Bourdains-Gastronomy/dp/1449427480/ref=sr_1_1?ie=UTF8&qid=1345732273&sr=8-1&keywords=ruth+bourdain

  14. The key to keeping food cold in a cooler is the ice that is used. You will want to find a local ice company that can sell you a block that is frozen to a very low temperature. This will melt much slower and last longer. The ice in ice manchines is fine for drinks and quick trips, but it has too much surface area and is usually melting by the time it comes out of the machine.

    Dan

  15. The Eagle Rare is very restrained, but with layers of complexity I cannot adequately describle. I think there is a slight sourness in the finish... but I will have to drink a few more glasses to make sure. :rolleyes:

    Rye does not work well for me with peach consumption. The herbal, spicy notes seem to clash with the juicy sweetness of the peach.

  16. I was going. Ack and forth between Jefferson's Reserve and Hudson, but the liquor store guy twisted my ear about a special offer... They had a tasting of several Eagle Rare Single Barrels and they bought a barrel for the store. At $35 for a bottle, it is worth the risk and experiment.

    More later after I have my peach quota.

    Dan

  17. Dan, interesting that you're using chiles in your brew. Earlier tonight I caught up with some friends at a local pub and while there sampled Night Shift Brewery's Viva Habanera beer. It was smooth, more malt than hops, with a touch of sweetness balanced by the citrus/floral of the habanero pepper. The heat was very muted but it was there, catching you a bit at the back of the throat but it always stayed in the background. Not at all spicy but nevertheless a sipping beer.

    I don't remember who made it, but I once had a beer aged in a Tabasco barrel. That was a little overkill. This is my second time brewing with chiles. I had a few items laying around, so I brewed a wheat beer with agave syrup, guajillos and pasillas.

  18. Why not do both? Split them into 1 lb batches and compare, to see which method you like best in terms of final flavour.

    Good idea. I made brined pickles today and will try to get more next Sunday for a quick pickle.

  19. Narragansett lager was served with dinner. This is what a simple lager should be... forget what bud, coors, and miller want you to believe. I want a lagering fridge just so I can brew a beer like this one.

    Tonight I might open a bottle of a chipotle stout I made about a month ago. Hopefully, the chipotle will not overtake the beer.

    Dan

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