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When the gently caress is someone going to make a proper schwarzbier? Shiner is okay and Kostritzer always tastes past its prime.
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Feb 12, 2015 02:42
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| # ? May 16, 2024 04:49 |
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icehewk posted:When the gently caress is someone going to make a proper schwarzbier? Shiner is okay and Kostritzer always tastes past its prime. Death & Taxes. Better than Kostritzer. Ive had many black lagers here in northern CA, where are you located?
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Feb 12, 2015 03:46
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MAKE NO BABBYS posted:Death & Taxes. Better than Kostritzer. icehewk and I are in WI
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Feb 12, 2015 05:39
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mail me a case of speed queen hot bbq sauce tia
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Feb 12, 2015 05:43
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icehewk posted:When the gently caress is someone going to make a proper schwarzbier? Shiner is okay and Kostritzer always tastes past its prime. New Belg 1554 is pretty close to the style To beerdude who wants oyster pairing, I'm having some Lagunitas Brown Shugga right now and I think it would own with some oysters
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Feb 12, 2015 06:34
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Mr. Wiggles posted:The thing is, it's just so hard to find the "right" beer. I pretty much like English milds, scotch ales, and Belgian table beers, but these things are impossible to find in the us. That's why I brew. It's gotten a lot better lately, even in Nevada with our terrible distributors. Stillwater Beer Table Table Beer is a very good table beer and should be easy to find if you get up to Reno. Good scotch ales are less common outside of San Diego (Alesmith makes a stellar one that is very precisely to style), but Joseph James made an okay-to-good barrel aged one you might be able to find. They're Vegas local. Milds are the rarest on this side of the Atlantic; you might want to try some pale ales as they've moved away from the West Coast hyper-hopped paradigm and moved more toward the original hop/malt balance that closely resembles mild beers. Joseph James Citra Rye is more hop-forward on that continuum than some, but it's the best beer brewed in Vegas and should be fairly widely available in cans. You should also seek out some Anderson Valley Gose. It's an old German style sour brewed with salt, and the end effect is something like 4% abv beer-ish lemonade. The blood orange variety is particularly good but none of them suck. They're perfect for Nevada summers. e: gose would be my go-to oyster pairing as well. Failing that, a good pale ale.
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Feb 12, 2015 06:39
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We've actually got a fantastic Belgian brewery in Reno now (St. James) that turns out a really great gose that's nice in the summer time. Ryan Goseling, it's called. Not bottled yet, but available on tap anywhere better beers are sold up North. They ARE bottling some of their signature beers like Red Headed Stranger, though. Worth checking out.
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Feb 12, 2015 07:34
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It must be amazing if a name that dumb can't ruin the taste 
Steve Yun fucked around with this message at 07:39 on Feb 12, 2015 |
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Feb 12, 2015 07:37
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Vegetable Melange posted:The ol' Trou Normand. Hahahahahah GWS.txt.
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Feb 12, 2015 08:53
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I've had some St. James stuff and they're solid, yeah. Depending on how litigious the other brewers are feeling they might have a problem with that gose's name - Evil Twin and Crooked Stave did a collab called Ryan and the Gosling. It's not a gose but under US law it could still be seen as brand dilution or something. The good news is Evil Twin and Crooked Stave are both pretty cool guys and unlikely to give a poo poo, but you never know.
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Feb 12, 2015 14:15
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wheez the roux posted:mail me a case of speed queen hot bbq sauce tia Got PMs? Could probably work something out.
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Feb 12, 2015 16:09
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icehewk posted:When the gently caress is someone going to make a proper schwarzbier? Shiner is okay and Kostritzer always tastes past its prime. It is somewhat disliked among beer nerds, but out here on the east coast Gordon Biersch makes some pretty good german styles including a nice schwarzbier. They apparently won some award this year for their rauchbier, but i didnt see it being served in the brewery 
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Feb 12, 2015 17:46
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GrAviTy84 posted:To beerdude who wants oyster pairing, I'm having some Lagunitas Brown Shugga right now and I think it would own with some oysters Beerlady, actually, but I will definitely see if they have that when I hit up the store today. Thanks, goons, I think this dinner is really shaping up!
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Feb 12, 2015 21:15
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CommonShore posted:Been learning about risotto lately - what's the process like for prepping and serving it in a restaurant? Cook it less than halfway, spread out on trays to cool then hold for service. On pick up, heat it back up with liquid of your choice and when it's almost al dente hit it with your dairy and work it in until it's creamy and glossy and you're done.
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Feb 13, 2015 01:46
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Wal-Mart is suing the TABC for the right to sell liquor in Texas. Good luck with that, the 20 or so families that own the 5k liquor stores in the state are totally just gonna let you break up their monopoly.
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Feb 13, 2015 15:21
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walmart could literally overthrow the state government of texas tomorrow if they wanted to by throwing enough money at politicians for every one of them to resign you significantly underestimate the ability of gigantic corporations to get anything they want. especially in texas of all places
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Feb 13, 2015 15:29
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Ok, I need some rice pudding advice. I currently have jasmine rice on hand, and calrose. Which should I use for rice pudding? I am not happy with the results from the jasmine, but I think that just may be because it's not cooked for long enough. I can still feel, taste, and see individual grains of rice. I guess my wife got impatient, and took it off simmer so she could get some dessert.
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Feb 14, 2015 01:28
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I can't check modernist cuisine right now but I think you're supposed to just use a pressure cooker to have it turn out right. Speaking of pressure cookers, is there any reason to let something cool naturally rather than quick-cool it with a tap of running water? I couldn't really think of one.
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Feb 14, 2015 01:34
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Calrose is a short grain, right? GIS looks like the one I usually use. I don't know why you want to eliminate evidence of rice grains in rice pudding though.. serve it when it's cooked man. I'll make rice pudding from leftover cooked (brown) rice even.
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Feb 14, 2015 01:41
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EAT THE EGGS RICOLA posted:I can't check modernist cuisine right now but I think you're supposed to just use a pressure cooker to have it turn out right. I assume cooling naturally will give it a bit of slow simmer time. I can't quick cool, because I use an electric pressure cooker. I just pop the valve and do quick release every time. quote:Calrose is a short grain, right? GIS looks like the one I usually use. I don't know why you want to eliminate evidence of rice grains in rice pudding though.. serve it when it's cooked man. I'll make rice pudding from leftover cooked (brown) rice even.
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Feb 14, 2015 01:43
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Calrose is labelled as a medium grain but its starchiness is the same as short grains.
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Feb 14, 2015 02:58
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In the UK Rice Pudding is made with Pudding Rice, which is a short rounded grain, similar to Arborio. If that helps any.
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Feb 14, 2015 04:18
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EAT THE EGGS RICOLA posted:I can't check modernist cuisine right now but I think you're supposed to just use a pressure cooker to have it turn out right. I followed a "pressure cooker" wings recipe for this super bowl, which encouraged natural cooling vs running under tap water. It was maybe the first time I've followed a recipe against my better judgement in a year or so, and it was an absolute train wreck. Wings were so loving overcooked, despite being at pressure for only ten minutes. Never gonna not rapid cool a pressure cooker again, and never gonna follow a recipe blindly again.
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Feb 14, 2015 07:03
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Wings should be deep fried and you're kidding yourself if you think anything else is comparable.
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Feb 14, 2015 07:22
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ascendance posted:Ok, I need some rice pudding advice. So what you're saying is that she made rice pudding? If you don't want rice in it you should make something else. That said my grandmother's amazing recipe used med grain, but I'd guess the extra starch from calrose might overthicken it.
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Feb 14, 2015 08:29
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I remember reading that certain delicate foods should be slow released but I don't remember what they were. I've only ever done the quick release thing.
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Feb 14, 2015 13:03
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WanderingMinstrel I posted:So what you're saying is that she made rice pudding? If you don't want rice in it you should make something else. That said my grandmother's amazing recipe used med grain, but I'd guess the extra starch from calrose might overthicken it. The took it off simmer at some point.
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Feb 14, 2015 13:59
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ascendance posted:I put all the ingredients in a pot, and left it to simmer :p Stirring would probably help release the starches.
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Feb 14, 2015 14:52
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Chemmy posted:Wings should be deep fried and you're kidding yourself if you think anything else is comparable. Its a parcook before a deep fry
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Feb 14, 2015 16:11
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GrAviTy84 posted:Its a parcook before a deep fry Oh. That's obviously acceptable.
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Feb 14, 2015 17:04
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Flash Gordon Ramsay posted:I remember reading that certain delicate foods should be slow released but I don't remember what they were. I've only ever done the quick release thing. With aluminium pressure cookers, you want to do the slow release when cooking split or hulled daal. Why? Because if you cook it long enough on a quick release cycle (like three to seven whistles, depending), it's going to stick like hell to the bottom. But if you do a quick cooking and a slow release (maybe 1 whistle or so), you avoid sticking. Why not add more water? Because fucker likes to foam, and you don't always want a watery daal. Too much water, and it spits out of the nozzle on top. Why not use a better pressure cooker? Meh. You're poor. Those stainless steel jobbies weigh a ton, take forever to reach full pressure (and waste more fuel), and aren't worth the aggravation. So you use the aluminium Hawkins your mum bought you for your wedding, and do a natural release. Unless you're rich.
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Feb 14, 2015 18:03
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Chemmy posted:Oh. That's obviously acceptable. Yeah, the best wings I've ever had were pre-braised then deep fried. It's the easiest way to make duck/etc wings tender too.
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Feb 14, 2015 18:06
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gently caress I had a great night last night. My lovely wife and I chef out a new place in reno for supper called heritage which was fantastic. They concentrate on local products, and we know a lot of the farmers who sell to them, so it was kind of on the list. My wife did a spit cooked pork chop with grits and greens that was every bit as good as the pork we raise, and our starters and soups were fantastic (so were the cocktails, but good cocktails are a very expected thing in reno now). I had the "double down". Unf. Great lobes of seared foie in top of French toast with maple syrup and caramel onions, plus the most humongous slice of torchon de foie gras that I have ever encountered. Good desert too but I hardly remember it after so much liver. Then we went next door and watched st. Paul and the broken bones burn down a club for a couple of hours holy poo poo.
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Feb 14, 2015 18:55
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Saturday brunch is the best and most bougie thing ever. Just wanna put that out there.
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Feb 14, 2015 20:13
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I overcooked the valentine's day steak.
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Feb 14, 2015 20:29
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Wroughtirony posted:I overcooked the valentine's day steak. https://m.youtube.com/watch?v=ZXQR-cPXlmY
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Feb 14, 2015 20:37
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Chemmy posted:Wings should be deep fried and you're kidding yourself if you think anything else is comparable. Well of course I loving deep fried them afterwards. In what world would someone pressure cook wings and just serve them like "here ya go boys, don't slurpem down too fast now yahear??" Mission was to season and par cook 10lbs of wings in a single go for mise.
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Feb 14, 2015 20:42
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I don't know why it's such a thing, but gently caress if my patience for music hasn't gotten even worse than it's been in the past. (No it doesn't count if gravi is on hangouts and playing his guitar or whatever he was playing that day; that was OK.) Friends of mine wanted to have a thing at their place. Puppy was going, I was going, and we were going to just be together and generally hang out etc etc. Then I got the email. "This is going to be a fun day of lots of music and dancing and talking." The talking I'm down with. The dancing's fine too. The music? Can go gently caress itself. I really /really/ hate hanging out with people, and having music going in the background. I don't like listening to the stuff myself, unless it's a rare mood, and even then it's a private thing that I do on my own. I hate watching musicals (I've fast forwarded through the songs in Fiddler on the Roof every time I've watched it), Opera annoys the hell out of me (but ballet is fine), and having the radio on in the car with friends generally annoys me. So once that email came through, the entire event was utter poo poo to me, and I had absolutely no desire to go /at all/. I told Puppy to go and have a good time (he went direct from his tutoring appointment this morning), and I slept in. These are friends I enjoy being with a lot. We can sit and talk for /hours/ and not even notice the time go by. The thought of spending a musical day with everyone made me so intensely uncomfortable that I didn't even bother checking in with said friends until past 11. When Puppy called at noon, I was still half asleep. Around 1~ish, I texted Steve to ask if the music is out of everyone's system quite yet, and if things on that front had settled. He let me know that it was in the process of wrapping up (the music/dancing that is). About a half hour later, he let me know that all the trains were running. I replied, "Sure thing. Thanks." His next text was concerned. "Are you sure you're up for this?" He reminded me that they're going to be watching Book of Life, which will most assuredly have a lot of singing and poo poo. Thank gods he knows me as well as he does. I stayed home. If I had gone, I'd have had to get dressed warmly, spent money I scarcely have, and schlep out on the subway for 1 1/2 hours on the subway to get to the rear end end of Queens. After all that, I'd likely have been in a poo poo mood (between having to get out of my warm home on my day off, and being forced to be around a musically inclined movie) and dragged everyone else down. Rather than inflict my lovely attitude on everyone else, I figured this is a fine time to be alone. This really isn't like me. If it means I can be with people, I'll generally make all kinds of adjustments to my comforts, and show the gently caress up, ESPECIALLY when I said I'll be there. The eminent threat of music just freaked me out, and brought out the inner introvert. I don't know where this is coming from, and I'm not sure if it's even normal. I've never had this sort of feeling before, where I have plans to see someone, and I do everything in my power to avoid it. It's weird as hell, and I'm uncomfortable having that feeling.
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Feb 14, 2015 21:37
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EAT THE EGGS RICOLA posted:Yeah, the best wings I've ever had were pre-braised then deep fried. It's the easiest way to make duck/etc wings tender too. The last time I made wings I threw them in the puddle machine. It did a pretty good job rendering a lot of that connective tissue into delicious gelatin. It's kind of a fussy preparation, but I puddled, froze them on a baking sheet to dry the surface (and left a bunch frozen for the future) and then deep fried hard for like 10 mins.
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Feb 15, 2015 00:25
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http://www.thrillist.com/eat/nation/amatrice-outraged-over-chef-using-garlic-in-his-pasta-sauce yeah
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Feb 15, 2015 01:04
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