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A turtle playing banjo unmuzzleme? Was this Grateful Dead beer? Were colors more vibrant and did you have a supreme feeling of oneness with the universe thereafter? ;) As I'm sure a few of you know, I just recently joined the club :) Just a few hours ago I had a Sam Adams Brown Ale and...

I appreciate the recipes you guys have generously divulged; when I have time I'll have to make them. I havn't responded for a while becuase i'm taking a summer class and it's really taking a toll on me. I always get really great advice here and I will definitely review this thread before I...

I'm sorry I dug up this old thread, but I have an update I just decided today that I am going to go the homebrew store in our city and pick up some things and get this homebrew business going for real. It was amazing to see my interest cumulate to what it is right now...it was exponential. I...

I really have nothing to add about how you should or shouldn't, but I hate doing it. I just found out about this a few weeks ago when my room mates and I decided we were going to go to a different restaurant every week. We went to our first restaurant and I ordered a pasta dish and got a spoon...

Hmm home made stock...probably have to give that a try. That's probably one big reason that my soups have been lacking in flavor. Thanks for the tip on roasting with olive oil also. Oh and I really don't care that people eat meat - I'm not one of those vegetarians. I'm actually not even a...

"Moosewood Restaurant Daily Special." Clarkson Potter. New York. 1999. "Cream of Mushroom Soup" 2 tablespoons butter 1 tbsp thinly sliced garlic 1 cup diced onions 1 1/2 pounds mushrooms, rinced & sliced 1 tsp salt 1 sbsp fresh lemon juice 5 tbsp unbleached white flour 4 cups water 1 cup heavy...

I did it! I made good soup today!! Cream of mushroom soup was the winner for the week. If my other soups have been C+/B- this soup I rated at the beginning a B+ and by the end I was convinced it was an A- soup, so it looks like I'm starting to do something right. One thing that I think may...

Hey...got a quick question. I want to make cream of mushroom soup, but the recipe calls for heavy cream and I had already bought buttermilk for cream of broccoli soup, so I don't feel like buying heavy cream unless I have to. Is there any way I could replace the heavy cream for buttermilk? Maybe...

Ahh, I should have known to double check what that guy told me. Oh well I'll just re-do it now that I have the correct info - Thanks a ton, I'll probably get started on that later today. Btw it was new, so I suppose there was that protective coating. Charlie - I probably had it on the stove...

Kelly - I probably should have mentioned this earlier but all my soups have been vegetarian soups; not sure if that makes a difference. brad

So ever since I started cooking I've thought that soups would be a nice place to start cooking, since you can basically make the entire thing in one pot and I can freeze and refidgerate them with relative ease. I also really like soup, so that was a big incentive. I've probably made about 6...

Hey everyone, it's been a while since i've been here and I've built up a few questions. First of all, I bought a cast-iron skillet and was told to season it by rubbing it down with vegetable oil then cooking it at 200 degrees for 2 hours, three times. I did that, but the pan was still somewhat...

How long can they be stored?

Could be. In the article they mentioned that overcooking reduces the amount of antioxidants in the crust. It would be kind of ironic if the antioxidants turned carcinogenic after further heating. So burning your food not only tastes bad but it's a possible health hazard? brad

I thought of another question during work today. Ok so I am in college and young...therefore I will be moving from place to place somewhat often. Is homebrewing more of a permanent thing or can I at least somewhat easily move the equipment around? Thanks! brad

Unless the heat required to burn the bread is coincidentally the same temperature that converts whatever it is into that anti-oxidant.

Oh wow, great thread! Just a few weeks ago I went to a bar with my brother and his fiance and we ordered their "Honey Wheat" beer that they brew themselves and I was absolutely blown out of my stool! It was amazing. I told my brother "I didn't think beer could have this much flavor!," after...

Actually I can tell you exactly how I made the fusilli/pecorino/ricotta! "The Complete Book of Pasta and Noodles." Editors of Cook's Illustrated. Clarkson Potter. New York (2000).: Ricotta cheese, either whole-milk or part-skim provides a creamy base for sharp pecorino cheese. For a milder...

I have to work all night so I'll probably just wing it, but last night I made fusilli with ricotta and pecorino - pretty darn tasty for such a simple dish.

'Round here we call that a wop, except we usually just use a cooler and add some slushy punch or something (it was wop-o-mania after we graduated from high school - with the left over punch and all :angel:) brad

Lol sounds like a dawn of man type of thing.

Haha organic sea salt...I'm sure glad there aren't any pesticides on my salt :rolleyes:

Peugeot eh? I was going to ask about them. I think if I'm going to spend ~$40 on a mill I'll get a peugeot; I thought they looked nice and it seemed like they were a fairly reputable company. I always wondered about mass quantities of pepper if I were using a grinder. I figured I would just...

It seems like a lot of these suggestions require refridgeration...which doesn't seem to be an option here. The only thing I can think of is easy mac, ramen and fresh fruit for non-refridgeration. If you want to semi-chef it up at work you could probably just cook pasta in a container like...

After reading your guys' suggestions, I was really surprised to see the different types of peppercorns. Would all types (e.g. tellicherry) be the same wherever you bought them? Or would different places have different quality of specific types? What I'm wondering about the magnums, though, is...