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hammerhead's Profile

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Canning time!

Italian style tomato sauce with homegrown basil, oregano, san marzanos, also some okra, green tomatoes, chow chow, cucumbers, sweet and hot peppers.

Sep 19, 2009
hammerhead in Home Cooking

Gnocchi water?

It surprised me too. Not salty at all. I was thinking along the same lines, leek, potato, bacon soup, or some scalloped potatoes.

Dec 12, 2007
hammerhead in Home Cooking

What are you drinking right now?

Homebrew....porter, IPA, doppelbock. That Chronos Crud sounds good, haven't made an Olde Ale in quite some time.

Dec 11, 2007
hammerhead in Beer

Are there any bottled conditioned US beers?

I pretty sure all of their beers are BC. 20 years ago when I started homebrewing we used to culture the sediment and run multiple batches off of it. There seems to be much less sediment in the bottle these days.

Dec 11, 2007
hammerhead in Beer

Are there any bottled conditioned US beers?

Jim, any idea what yeast Bell's uses?

Dec 11, 2007
hammerhead in Beer

Bass Ale

Batman, why does it surprise you that people are so passionate about beer? Where do you live? There are undoubtedly many great beers available if you live anywhere near a city, and in some states, small towns have great stuff. It's a brave new world, jump in dude.

Dec 11, 2007
hammerhead in Beer

Bass Ale

Too many other good beers around to drink Bass in the US. It was one of the few decent beers available back in the 80s, but times have changed, my friend.

Dec 11, 2007
hammerhead in Beer

Gnocchi water?

As I hate to throw out braising liquids, boiling waters, and such, I'm looking for an idea to use up some water that I boiled store-bought gnocchi in. It's quite rich and almost viscous. It was Trader Joes parm gnocchi. The liquid tastes like potato starch, parm, and nutmeg. I have about 2 quarts of the stuff and it seems like it might make a good soup base or perhaps a crock pot dish. Or, maybe I'm just delusional.

Dec 11, 2007
hammerhead in Home Cooking

What to do with vine ripened tomatoes

Get creative with BLTs or grilled cheese sandwiches.

Jul 17, 2007
hammerhead in Home Cooking

Overrun w (ripe) apricots

I used to get buckets of them when I lived in CA. I would eat as many fresh as possible, and then cook some of the rest with sugar and vanilla or cinnamon, cool and put into quart freezer bags, then freeze. I would thaw one now and then to serve with buttermilk pancakes or put into smoothies, shakes, etc.

Jul 14, 2007
hammerhead in Home Cooking

Best Lager beer in the World!

If you want your beer ice cold, it is probably best to stick to what you like and not venture into the more flavorful lagers. As was stated elsewhere, there are many styles of lager, not just watery yellow stuff. Marzen, Dunkel, Doppelbock, Hellesbock, Helles, Dortmunder, Pilsner ( roughly what you prefer ), Schwarzbier, and Rauchbier are some others. A Dunkel, Pilsner, Helles, or Schwarzbier would quench my thirst pretty easily.

Jul 09, 2007
hammerhead in Beer

Cant Believe What I Just Saw in the Supermarket

There's no beer in it, just malt.

Jul 07, 2007
hammerhead in General Topics

Cuisine de Terroir in middle America

I also am perplexed as to why you thought that there was no food culture in the midwest. I grew up on a dairy farm in WI, and not only did we have all of the fresh, homemade dariy products that we desired, but there was 2 acres of potatoes, and a couple of acres of garden for everythng else. 5 apple trees, blackberrys near the bog, strawberries, fresh wild mushrooms and homemade polish sausage, fresh pork, beef, chicken, duck, and eggs. I could go on forever. A root cellar kept lots of veggies over winter and hundreds of jars of preserved foods were consumed during the winter also.
If you ever get a chance, go to the farmer's market in Madison, WI some time. It'll blow your mind.

Jul 04, 2007
hammerhead in General Topics

Flour Tortillas

Search Guy's Big Bite on the Food Network, he made a tortilla cake on his saturday or sunday show a couple of weeks ago that looked pretty tasty. If I get a chance I'll look for it.

Jun 29, 2007
hammerhead in Home Cooking

Pink Kombucha

Rule of thumb for carbonating beer is 3/4 cup of sugar per 5 gallons, so scale down from there. 2/3 tsp per 12 oz bottle of beer.

Jun 24, 2007
hammerhead in Home Cooking

Camping Recipes

I usually do the cooking on camping trips, and here is what I make for breakfast:
Fry in bacon grease and oil, diced potatoes, peppers, onion, add other veggies like corn, okra, peas, etc, and spice with salt, pepper, garlic. Use as a side with eggs, have salsa, hot sauce, and cheese available. Use whatever anyone doesn't want as a side to make a frittata.
Also, scratch pancakes. Flour, b soda, b powder, buttermilk, eggs, salt. Simple enough. Add chopped nuts, berries, etc, and have ricotta, syrup ( fruit and maple ), and real butter available.

Jun 20, 2007
hammerhead in Home Cooking

Gjetost

If it can be fermented or otherwise subjected to micororganisms and consumed, chances are I make it. I currently have beer, wine, mead, cheese, kraut, kimchi, kefir, and buttermilk that I've made myself. I'll make some kombucha this weekend.

Jun 20, 2007
hammerhead in Kosher

Gjetost

I have, but it takes forever.

Jun 18, 2007
hammerhead in Kosher

Gjetost

I make my own cheese, and only use vegetable rennet, that is why I inquired about the kosher rule. The liquid veg rennet is very consistent and predictable.

Jun 18, 2007
hammerhead in Kosher

Gjetost

An issue in what way ( whey, ha ha )?

Jun 18, 2007
hammerhead in Kosher

Corn(y) question

Why not find out for yourself? Buy some corn, etc.....

Jun 17, 2007
hammerhead in Home Cooking

sam adams: is it serious beer?? which are best and which are your faves??

My local pub has about 20 drafts, 15 really good, 5 for the masses. I watched one Sunday afternoon as two guys walked in, marveled over the draft selection, and then giddily ordered a Harp and Stella, respectively. We have a long way to go in this country my friends, but it's getting better, hype machine nonwithstanding.

Jun 17, 2007
hammerhead in Beer

what are you eating right now?

Chipotle posole and homebrewed maibock.

Jun 17, 2007
hammerhead in General Topics

Anywhere in LA to buy chicory for coffee?

FWIW, try this if you can't find any:
http://www.sfherb.com/cart/webstore/S...

Jun 17, 2007
hammerhead in Los Angeles Area

meat and fruit..so verr verr wrong...

I had a turkey breast, rosemary, Swiss cheese, cranberry sauce panini recently. It was pretty tasty.

Apr 22, 2007
hammerhead in General Topics

Is ginger beer the same as ginger ale?

I posted this a couple of weeks ago. But technically, you could carbonate the ginger ale just like one carbonates homebrew, but it is risky because the residual sugar not used during carbonation has the potential to turn the bottles into bombs.
Here's my old post:
I make my own because I have a bunch of cornelius kegs lying around for homebrew and I can force carbonate without using yeast. Draft ginger ale.
2 vanilla beans, split and scraped
2 lemons, sliced ( use the whole lemon )
4# turbinado sugar
20 oz organic ginger, sliced
5 gallons of RO water.
Boil the ingredients in 1/3 of the water, strain into a keg, repeat twice more. Also, divide the sugar among the 3 boiling steps. Seal the keg and allow the GA to settle for a week. Rack GA off the sediment into another keg, chill to 40 deg F, and force carbonate. Ready to drink in about 3 days. The carbonation will improve over time.

Apr 15, 2007
hammerhead in General Topics

You're Making Pizza-What's on it?

Dang, forgot that I had pine nuts. Next time.
Oh yeah, I meant to respond to original post, not you NiKole, sorry.

Apr 09, 2007
hammerhead in Home Cooking

You're Making Pizza-What's on it?

Just had one. Whole Foods crust, scratch red sauce, homemade montasio cheese, parm, homegrown shitakes, and caramelized onions. I'll make the same with homegrown basil in a couple of months.

Apr 09, 2007
hammerhead in Home Cooking

Best Ginger Ale?

I like the Whole Foods variety, but I make my own because I have a bunch of cornelius kegs lying around for homebrew and I can force carbonate without using yeast. Draft ginger ale.
2 vanilla beans, split and scraped
2 lemons, sliced ( use the whole lemon )
4# turbinado sugar
20 oz organic ginger, sliced
5 gallons of RO water.
Boil the ingredients in 1/3 of the water, strain into a keg, repeat twice more. Also, divide the sugar among the 3 boiling steps. Seal the keg and allow the GA to settle for a week. Rack GA off the sediment into another keg, chill to 40 deg F, and force carbonate. Ready to drink in about 3 days. The carbonation will improve over time.

Apr 07, 2007
hammerhead in General Topics

New Ice Cream Maker!

I'm thinking about buying an IC maker myself as I have access to some farm fresh milk, right out of the cow. Anybody have a good resource for IC recipes?
TIA.

Apr 06, 2007
hammerhead in Home Cooking