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Category: Community
Forum: Teams
Thread: ATTENTION: HomeBrewers team members |
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Thread Status: Active Total posts in this thread: 455
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
t with the kegging system, I can carbonate it and drink it within an hour or so if I feel the urge.... not like waiting a few weeks for the bottles to carb up. Now THAT'S impressive. I'll bet you have a keg fridge too...Excellent! How long have you been brewing? Here I am with my meads and ciders, waiting 2-3 YEARS for full maturity (the raspberry wine didn't settle down until 5 years). It's an exercise in patience, but a challenge, too - the best way to tell if they're ready is to drink them, but then there's less remaining for when they're really smooth. what kind of beer does everyone prefer? It's hard to decide, but I'd have to say I like a well caramelized porter. With summer coming up, though, there is a French (Alsacian?) beverage that mixes half of a very light beer and half sparkling lemonade - served cold, it really refreshes. You'd have to use the lightest lager you could find (low alcohol) and a lemonade that's not too tart or lemony (Gerolsteiner makes a good lemonade for this mix) Has anyone else ever tried it? Cheers FB |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
Today's lunch will be Chicken Salad....
Tequila Chicken Salad, Sonoran (Mexico) style Salad: 4c Barbecue Mexican chicken (see below) 1 1/2c fire roasted corn (at room temperature - if using frozen, cook dry in medium hot skillet for 2-3 minutes) 1 fire roasted red/yellow bell pepper, seeded, peeled, and chopped (or use a jar) 1c black beans, cooked and drained (or canned: rinsed, drained) 1/2c Shredded Manchego (or Asadero or Havarti) cheese 1/4c Finely chopped fresh cilantro * optional 1/4 c pickled nopales (cactus) Sonoran style BBQ Chicken: 1 chicken, cut up, or 6 breasts, halved, bone-in. (Leave the skin on until cooked) 1c Gold tequila 1/2c Lemon juice 1/4c Coarsely chopped cilantro (fresh) 1 tbs Thyme (dry) 1/2 tsp Oregano (dry) 1/2 tsp Basil (dry) 1/3c Sugar 5 tbsp Salt Water, to cover Marinate chicken in the brine, refrigerated, for 2-3 days, moving it occasionally. Fire up the grill (mesquite preferred, but anything will work, including gas grills) Grill on high heat to seal in juices, then leave on lower heat until cooked. Skin before serving. Salad Dressing: 2 oz Balsamic Reduction (sweetened, reduced Balsamic vinegar) 1 oz Apple Cider vinegar 1 Poblano chile, roasted, seeded, peeled and chopped 2 oz Olive oil 1 Packet Italian dressing mix, dry 1 tsp Chili powder 1/4 tsp Crushed red pepper 1/4 tsp Cumin powder 1/4 tsp Coriander seed, ground 1 Shot Gold Tequila Salt, to taste Place the chiles, tequila, and spices in a blender. Blend only until smooth. Season to taste with salt. Add oil and vinegars, swirl in blender, then serve. *A Poblano chile is dark green, medium size, and has some spiciness, but not an overpowering amount. Canned diced green chiles can also be used (those are Anaheim peppers) |
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Charles Chan
Senior Cruncher Joined: Nov 24, 2005 Post Count: 177 Status: Offline |
Here's one back at ya... I usually make a big batch & bottle it up for future use...
----------------------------------------B.B.Q. Marinate With A Chinese Flair Ingredients: ½ cup Chinese B.B.Q. Sauce ¼ cup Teriyaki Sauce ¼ cup Light Soy Sauce 3 tbsp. Oyster Sauce 4 tbsp. Hoisin Sauce 2 tbsp. Soy Bean Sauce 3 tbsp. Ketchup 1 tbsp. HP Sauce or Heinz 57 or Worchester Sauce 1 tsp. Garlic Powder 1 tsp. Black Pepper 1 tsp. Powdered Ginger For steak or pork chops – marinate ½ hr. – 1 hr. (depending on the thickness of the cut) For spare ribs – marinate at least 2½ hr – (I usually marinate for 3 – 4 hrs.) 
For Laura
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
Thanks for the lunch Fred - most excellent!
Now to wash it down with some of Robs 'carbonated non-pale ale' Pale Ale.....  Keep up the great crunching HomeBrewers!!  |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
Yes, I have a keg fridge. Just big enough to fit four kegs in, and it has three taps on the door. A nice range to have available... though only 2 on tap at the moment.
----------------------------------------Most beer is good imho.... not too keen on wheats unless they are overhopped for style. Best beer I have tried is a Rodenbach Grand Cru.... not at all like most beers, sour, vinegar flavours... sounds shocking when you write it down, but dang good stuff. Far too difficult to brew at home unfortunately. Rob Now THAT'S impressive. I'll bet you have a keg fridge too...Excellent! How long have you been brewing? SNIP what kind of beer does everyone prefer? It's hard to decide, but I'd have to say I like a well caramelized porter. SNIP Cheers FB -- This post has been edited for inappropriate language - nelsoc [Edit 1 times, last edit by Former Member at Apr 20, 2006 12:47:24 PM] |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
Fred B....
Yee Gads, this sound wonderful! What time are you serving it up? |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
Morning Homebrewers!
You is racking up them points!  10 Minutes to lunchtime for me, just reading the above is making me really hungary! *V_R sits there licking his lips* *Now what shall i have for lunch......?  |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
Quiet here today - everyone must be off eating and drinking
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
Quiet here today - everyone must be off eating and drinking Still going?  Bump for you guys. |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
The time has come for me to up tentpegs and return home - I would like to thank Bill, Fred, Rob and all the HomeBrewers for making me most welcome and plying me with excellent food and real ale
Good luck with your crunching, and anyone looking to join a great team need look no further Ady |
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