rockfish42's Profile
Terrior and beer
We had a bar/pub/tavern culture here, prohibition sort of murdered it.
Terrior and beer
That's a good comparison since craft beer in the US was 4.3% by volume and 6.9% by dollars in 2010 according to these guys
http://www.brewersassociation.org/pages/business-tools/craft-brewing-statistics/facts
Obstler / fruit brandy / schnaps in the United States???
St. George Spirits out of Alameda, CA makes some exceptional eau-de-vie
http://www.stgeorgespirits.com/aqua-perfecta-edv/
Terrior and beer
That had more to do with the fact that the UK was drinking more beer than their output of raw materials could support. I've seen recipes with Czech hops and American Malt for producing what could only be called an English beer.
There's a great blog on historical brewing called Shut Up About Barclay Perkins.
Terrior and beer
Sadly Rogue's hopyard and barley growing operation were severely flooded this year.
Terrior and beer
Historically you had to use what water was available. the reason Ireland is famous for stouts is that Dublin has hard water. The reason Burton on Trent was famous for IPA is that the sulfate content was quite high. Munich is suited to amber beers because of a moderate carbonate content, hence marzen, Pilsen has very soft water which allows for a very pale beer.
Beers were made to match the water characteristics of the area, the Trappist breweries have dramatically differing water profiles and it shows up in the variety of different interpretations of say dubbels that they produce.
Terrior and beer
I'm not sure I understand the question. Do you want more information on water terroir, or are you asking why I consider the other things I mentioned to influence terroir?
Terrior and beer
I'm a brewer, so I'll cover the basics of what terroir means for beer and try not to get too in depth
Hops have different flavors based off of growing conditions just like grapes. The same hop grown in Oregon will taste and smell different than one grown in the UK or the Czech Republic.
Grains differ based on the maltster, the variety and the growing conditions. The same malt on paper will differ sometimes dramatically if it comes from a different provider, the growing conditions are somewhat harder to compare because not many varieties are really grown. You have various heritage ones from the UK and continental growers and the US crop is mostly the same
Yeast strains are carefully controlled and breweries sometimes have proprietary ones, the same strain over time will change depending on conditions. The size and shape of fermenters, the pitching temperature, the inoculation rate, the speed of change of temperature all effect yeast character. In certain styles you can alter the final character by changing the availability of precursor chemicals.
Water has a good deal to do with the character of the final beer. The pH of the mash is altered by interactions between the malt and certain ions found in water. Carbonates buffer these reactions, harder water requires darker malt or acidification of the mash. Then there are flavor ions: chloride, magnesium, and sulfate alter the perception of bitterness from hops and the fullness of malt.
Which Spanish Cookbook?
1080 Recipes, assuming Phaidon didn't screw up the translation might be worth a look.
Seasoning Cast Iron WITHOUT Crisco?? [Moved from Home Cooking board]
You're never going to get a proper non-stick layer of seasoning on an enameled iron le creuset. A good carbon steel wok will set you back 20-40 bucks. This is more informative than I have the time for.
http://www.seriouseats.com/2010/06/equipment-how-to-buy-a-wok-which-wok-is-the-best.html
Losing faith in cast iron cookware
Here's a quick comparison video of an older pan vs. a brand new out of the box lodge.
http://blackirondude.blogspot.com/2010/03/just-how-good-is-seasoning-on-lodge-pre.html
Losing faith in cast iron cookware
I can't find the exact article for some reason, here's someone else giving a summary
http://ths.gardenweb.com/forums/load/cookware/msg0815121629924.html
Losing faith in cast iron cookware
Actually CI just did a comparison between new and old cast iron, they also just published a note on using flax seed oil for seasoning based off of this woman's blog
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
Cast-Iron Seasoning and Carcinogens
http://www.youtube.com/watch?v=GrZMOg-y7fo&feature=player_embedded
Here's a video showing a new pan performing reasonably well.
Home Beer Brewing--good or bad idea?
I'll second the move away from using a secondary, I routinely primary my beers for a month and have clearer beer with fewer off flavors than when I used the old 1-2-3 week method.
Home Beer Brewing--good or bad idea?
Yeah, there's been a sudden upsurge in people asking about 1 gallon batches. Brooklyn Brew Shop is selling 1 gallon all-grain kits in the eastern US.
Home Beer Brewing--good or bad idea?
He's talking about the initial equipment cost, not material cost per batch.
Set of undoubtedly safe nonstick cookware? Carbon steel? Ceramic coated light cast iron? What would you get?
Hot to very hot, your best bet is to use a side towel to handle them
Set of undoubtedly safe nonstick cookware? Carbon steel? Ceramic coated light cast iron? What would you get?
Carbon steel is lightweight and fairly non-stick over time, you just have to be sure that you clean it and season it properly just like cast iron.
The gold standard seems to be De Buyer, they have several lines which differ by thickness and handle type. Their heaviest is Carbone Plus which is ~2.5-3mm if I remember correctly and comes with a plain handle.
http://www.debuyer.com/product.php?id=14&cat=14&lang=ENG
How does a panade make a meatloaf tender?
The starch holds onto water forming a gel that lubricates the protein, similar to the way fat or gelatin behaves.
Home Beer Brewing--good or bad idea?
You can very easily clone most beers, and in the case of imports they often will taste better than the bottles that had to be sent by container ship and sat on a shelf for god knows how long.
Most of the process differences are known, and the yeast strains are or were available.
The problem for most people is fermentation temperature control and water chemistry.
Home Beer Brewing--good or bad idea?
With the quality of modern yeast there isn't really any reason to have that taste in the finished beer.
Why do people use Le Creuset? (split from Ontario board)
There is no functional difference between any ceramic or glass bakeware aside from differing levels of thermal shock and flame resistance.
using stevia in mango chutney?
You could, just keep in mind it won't keep the same way. You need sugar in sufficient amounts to act as a preservative
Seeking organic habaneros
I had 5 plants down in Morgan Hill that put out a pitiful amount this year, if I get any more ripe fruit I could maybe throw some your way.
Seasoning Cast Iron WITHOUT Crisco?? [Moved from Home Cooking board]
Sounds like you need to find some dry cured bacon, the stuff they sell at the supermarket that's been injected with brine ends up just weeping liquid all over the pan.
Which is best- Corn Fed or Grass Fed Beef?
So what's your hypothesis for why cattle get sick in CAFOs? Is it solely the result of close quarters and bad sanitation?
