FOODIES MEET HERE.

[Rina Ascura]

Yes. Expensive and slow as hell, but yes.

BTW, the berries proved to be yeastless, and I had to buy real yeast. Currently my jar of kvass is in the process of fermentation.

[eerockk]

Yes. Expensive and slow as hell, but yes.

BTW, the berries proved to be yeastless, and I had to buy real yeast. Currently my jar of kvass is in the process of fermentation.

YES! I am inspired by this, Rina! Kvass... I need to find that Russian bakery this weekend.

[Rina Ascura]

It's ready! And quite drinkable. However, suspended yeast makes it a bit dreggy and with a yeasty aftertaste, but the second batch, fermented on the first jar's yeast culture, will be ok.

[eerockk]

Well, I never made it to the Russian Bakery here in town, so I decided on another thing to do which might be cool - make a Yorkshire Brown Ale!

I'm dropping the batch tomorrow morning, but here are the mats I'm going to use:

12lb Maris Otter (English 2-row)
0.8lb British Crystal malt @ 77L (degrees Lovibond refers to darkness of malt; higher = darker)
0.2lb Chocolate malt @350L (yeah, BROWN ale)

3oz Fuggles hop (60m)
1oz Fuggles hop (20m)

Danstar Windsor Ale yeast (all I could get my hands on in time for tomorrow).

The swag backlit by dual Guardian Blue - Finally, I can incorporate sabers and homebrewing for the first time.


Should be a nice British pub ale once it ages out over three weeks. More to come!

[Master Rel]

What is the gypsum for?

[eerockk]

What is the gypsum for?

That is to treat the water to recreate the natural minerals present in the regional water that's used. You should taste how the hops aromas just 'sing' when the water is treated like that. It's what made Burton Ales (like Double Diamond or Bass) so darn good!

[Master Rel]

Very cool...I appreciate the details as such!

Point

[Master Rel]

Fuggles?





I could see this giving the brew a colorful flavor on the backend 

[Master Rel]

Banana bread pancakes!


dry pancake mix (the complete just add water type)

ripe bananas (browning skin...the brown skin means the starch as fully converted into sugar and the action has created a gas which browns the skin)...this replaces some of the water, put in a measuring cup

crushed pecans...also add to measuring cup

pinch of salt/black pepper/cinnamon


Smash the bananas and nuts, then fill the remaining level with the water to meet the recipe requirements.

Mix the seasonings with the pancake mix.

Blend the two together...add enough more water to make the batter loose enough to flow without being watery.

In a hot pan, a bit of butter, pour some batter, let brown, when bubbles start to form in the center then flip.

The cakes come out a bit more dense but the flavor is insane.

Top with warm real maple syrup.

 

[TheHobbitofDune]

+



=

[eerockk]

Inspired by conversations with Darth_Arkanus...

Yorkshire Brown Ale! 

I am happy that my passion for homebrewing has returned! This is a recipe I came up with based on a brown ale that is famously made in the Yorkshire area of the UK, and is a homage to the fact that some of the best pub ales in the world come from around a 200sq mi area from where our saberforumite Darth_Arkanus lives. Lucky guy!

The ingredients bill in GB:


12lbs of Maris Otter (British 2-row malt)
0.8lbs of British Crystal 77L (Lovibond or darkness of roast in the malt)
0.2lbs of Chocolate malt (200L or so)

3oz Fuggles hops (60min boil)
1oz Fuggles hops (20min boil)

Danstar Windsor Ale yeast (not bad but I can do better here)

Sparging the grain (rinsing off leftover proteins and starches from the already-mashed grain)



Beautiful brown!!


The boil


The whole dang process

<a href="http://www.youtube.com/watch?v=JP9Hp_it6ho" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=JP9Hp_it6ho</a>

The starting gravity was 1.055 which should ferment down to 1.010ish and give me a brew that's around 5%-5.5%, the international bittering units (IBUs) rate in around 50 (Sierra Nevada Pale Ale is around 70 - Budweiser is 12). This is BY FAR the lowest IBU I've ever had in my homebrew. I'm a hophead - and how!

Everything is bubbling nicely in primary fermentation. I'll syphon it to secondary this weekend, and bottle another batch I have on the go. The batch I bottled two weeks ago is now completly ready, and it's quite tasty in my opinion, though its IBUs are 140+... Hop cannons, ahoy, matey!


Rem: Those pancakes look amazing! I have bananas to use too and the weekend is coming...

Hobbit: Speaking my language there! Salsa is for the gloopy ones...

[Master Rel]

Banana trick.

When the bananas go too far, beyond where you want to eat our of hand and you are not up for using it right away...peel and place the bananas in a ziplock freezer bag, I put in a bit of salt/pepper/cinnamon, press out most of the air, squish the mixture flat, get the remaining air out, lay flat in the freezer...it will freeze into a sheet of banana goodness.

When you use it the cell walls will be broken by the freezing...so the banana will practically melt when cooked.

Perfect for items like pancakes, bread, etc.

[TheHobbitofDune]

Hobbit: Speaking my language there! Salsa is for the gloopy ones...

Oh, indeed. I actually stumbled upon this when I was scrounging around for a midnight snack. lol. It's so good.

[Master Rel]

Summer Potatoes and Sausage

1 med russet potato
1 med butter potato
1 sausage link (3-4oz)
1 small onion
1/2 red bell pepper
1 small handful of spinach or 2 tbsp of frozen
1/2 cup sweet corn
1 tbsp of red pepper flakes
2 tbsp of
sweet chili sauce (mae ploy!)


Get wide pan hot with 2 tbsp of oil (I use an olive and canola blend for cooking)

Cut all veg and sausage into small bite size pieces...except the spinach because it will wilt and the corn, because it is already bite size sort of

Potatoes in first, once heated through add the sausage, when browned add the remaining veg and red pepper flakes...salt/pepper to taste...cover for 7-8min on med heat

* if it looks too dry and the taters are still firm add 1/2 - 1 cup of water to loosen it up and add steam *

Once finished, turn off heat, add chili sauce...add too early and it will burn  

PS
It is initially spicy hot to most people, to those who still have functional taste buds (gives Jev the stink eye) that is, then the sweet kicks in, through the bite you get the veg and sausage, finishing with a nice warm spice heat.

[eerockk]

Yum!! How close is the mae ploy to sambal olek? Sambal may or may not send me to the hospital in a mess of nausea, despite my love for it.

Replace with naga jolokia?