Gravy's Cooking Thread
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There is a point at which there is too much alcohol for certain yeasts though and it just dies. So its not like you can just keep adding sugar to it and it will all turn into alcohol. Now there is more hardy yeast strains they use in making wine that will get up to higher percentages like 12%+ but yeah...
In beer they add shit like rice to the mash for more alcohol because it does not impart any harsh off flavors to it like pure cane sugar can. thats something to think about too. this is how they get american pilsners to have a very light malt flavor, just add rice. this is also why germans have strict laws against adding adjuncts to beer like rice. they dont do it by law.
So in order to make liquor like percentages is where the distilling process comes in. They take something like 8-12% alcohol mash, distill it down to draw out the alcohol.
In beer they add shit like rice to the mash for more alcohol because it does not impart any harsh off flavors to it like pure cane sugar can. thats something to think about too. this is how they get american pilsners to have a very light malt flavor, just add rice. this is also why germans have strict laws against adding adjuncts to beer like rice. they dont do it by law.
So in order to make liquor like percentages is where the distilling process comes in. They take something like 8-12% alcohol mash, distill it down to draw out the alcohol.
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Lanx
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Siliconemelons
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first time eating and cooking lamb chops - did herb crusted - sear, mustard, herb, bake.
was insanely good.
was at easter with fam, left an entire rack there- parents reheated it and said it was even better now that the herbs and stuff infused the meat even more, still kept it pink even after reheat...nice
was insanely good.
was at easter with fam, left an entire rack there- parents reheated it and said it was even better now that the herbs and stuff infused the meat even more, still kept it pink even after reheat...nice
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Bros, the bbq shopping has made me consider making an outdoor kitchen. There's a spot in my yard just off the deck where I am going to make a paved seating area, and I'm now considering building a kitchen out there that would include an oven, a gas grill, and a sink as well as a generous countertop. This, of course, changes the timeline and cost. Rather than spending about $500 on a bbq, I'm now looking to spend about $6,000 for everthing, and that's if I do it myself (that includes the seating area and kitchen).
What do you guys think? Is it worth it? We do a LOT of entertaining, and we spend a lot of time outside in the summer, do you guys think you would use an outdoor kitchen if you had it? My wife thinks I wouldn't use it because to cook out there you'd have to take everything out, like spices, cutting boards/knives, blah blah blah, every time you used it.
Thots?
What do you guys think? Is it worth it? We do a LOT of entertaining, and we spend a lot of time outside in the summer, do you guys think you would use an outdoor kitchen if you had it? My wife thinks I wouldn't use it because to cook out there you'd have to take everything out, like spices, cutting boards/knives, blah blah blah, every time you used it.
Thots?
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Right? That's where my thinking is, too. I am very tempted to make something that includes an outdoor oven because I hate turning the oven on in the summer when the air conditioning is running.
More thinking required.
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Tarrant
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That's why i asked about wood pellet grills. You can turn those to 450 and they start at 450, or whatever other temp you want them at and you can use them like an oven. I've been wanting one for awhile.
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I have a Green Mountain Grill Daniel Boone for about 6 months now and love it. I've done tons of meats from slow and lowe to 500 degree sears, made my own bacon with pork belly and have started baking breads in it after making some Chicago style pizzas on it. I live in a cold area so got the thermal blanket and WiFi for it so I don't have to go out in the snow any more than I have to. I picked it up after some other folks in this thread recommended it and have no regrets. One word of caution is it is a bitch to get home and unload solo. Easier than an egg grill but not by much.
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They work really well for baking and the smoke gives baked goods a nice unique flavor. Grill is easy to clean and get up to temp (150-500 on my model) but your baking tins/sheets will sort of be soot stained if that is important.
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Yeah, that's why I'm considering an actual gas oven for out doors. It would be nice.
Noodleface
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Wife surprised me with a crock pot peppers and sausages.
Worst thing I've had in awhile. Sausages were ultra soft with no snap and cooked medium. I want to shoot the person that made that recipe.
Worst thing I've had in awhile. Sausages were ultra soft with no snap and cooked medium. I want to shoot the person that made that recipe.
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Mead is some strange shit. Reading up on some of the lore supposedly it gets you kinda high when drunk. Never made it myself though.
Denamian
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I don't see how it would get you high unless you put something in there to accomplish that. A traditional mead is just water, honey and yeast. You can add lots of different shit to that base though. I finally bottled my last batch of cyser (replace water with cider) a few weeks ago after aging it for roughly 14 months and it turned out pretty decent.
I have a 7 gallon fermentation vessel that bought just before things got derailed by the move. I really need to get back at it.