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Brewed this friday morning. Grist 5 lb. Belgian Pale 2 lb. Belgian CaraMunich 2 lb. German Wheat 3/4 lb. Chocolate Wheat 1/2 lb. Flaked Barley 1 lb. Flaked Oats 11 1/4 lb total Mash, 3 gallons water; Protein Rest, 122° 30 min. Beta Conversion, 140° 20 min. Alpha Conversion, 158° 40...

I had planned to brew my first beer last June, it ended up being a braggot. After a number of all grain braggots, and talking with a number of people at LHBS last saturday, I'm ready for that first beer. I don't sparge. My mash efficiency has been 60% (consistantly), requiring 30% more grain to...

I refuse to use paper towels myself, it's both wasteful and costly. Instead I buy two types of towels in bulk (24-36 at a time), bar mop for wiping, cleaning, drying hands & general kitchen utility, and flour sack for drying cookware, dishes, glasses and polishing stemware. Once soiled, they...

The average shooting day for 30 - 60 minute multi-camera show, is about 12 hours. Lighting, blocking and other set up is done in the 3-4 days prior to the shoot if anything "On Set" has changed, including guest. Shows like Molto Mario, likely take less time. While the dishes may not be 250-450...

Hi Essie, Sanitary PETRO-GEL may be the best choice of lubricants for kitchen equipment where there may be incidental contact with food. Anthony

Hey Ardor, Reasonable: Getting something you want, at a price You believe is fair. Anthony p.s. I have a 9cm ceramic mortar & pestal as well, I don't use it for anything other then saffron.

Bknox, it is very likely you had a wire edge which broke off. When sharpening, as the blade is drawn across the stone, a fine wire is formed on the side away from the stone, this burr can be felt. Once this wire runs from hilt to tip, the blade is turned and the other side worked, until the...

Orange Blossom mead, is fermented from orange bloosom honey, it's closer to wine then beer though it is not either. Not having mead, 2 Tbs. orange blossom honey mixed in a dry white wine might come close. Not sure that cointreau would give the same results, I'm sure it would be good regardless...

Thai style, Spicy Peanut butter soup 8 oz Chicken stock 1 C. Creamy Peanut Butter 1 Stalk lemon grass, Bruised, thinly sliced diagonaly 4 oz Straw mushrooms, Whole 4 oz Bamboo Shoots, Thinly sliced 2 Chicken breast, Cubed 14 oz Coconut milk 8 - 12 Red...

Spinach, 8 oz Fresh leaf, sans stem Garlic, 3 large cloves, sliced very thin Butter, 4 oz drawn Saffron Mead, 4 oz Nutmeg, grated fresh pinch Cinnamon, ground pinch Ginger, ground pinch Arrowroot, 2 tablespoons Saffron, 3-5 stigmas Salt & Pepper to taste Pecorino Romano, grated Melt 1 stick of...

1 lb fresh mussels 1/2 C. still orange blossom mead 1/2 large red onion 1 ea. medium Roma & yellow tomatoe fist full of green beans 8 oz oyster mushrooms 9 cloves garlic 2 serrano peppers 3 thia peppers zest of 1 small orange dash of, salt, pepper, orageno Butter & olive oil. In a heavy Skillet...

butter, 2 tablespoons olive oil, 1 tablespoon onion, 1 large white sliced duck breast, 2 skinned & boned thyme, 2 sprigs fresh whole mead, 1 cup semi sweet brewed coffee, 1/2 cup apple juice, 1/2 cup pear, 2 peeled halved cored salt & pepper, to taste parsley, 1/3 cup...

Grist: 9.00 lb. Belgian pale 1.00 lb. German Wheat malt 2 lb. 8 oz. Belgian CaraMunich 12 oz. German chocolate Wheat 8 oz. Flaked barley 12 oz. Flaked oats Honey: 6.00 lb. Buckwheat 3.00 lb. Mesquite 3.00 lb. Clover 15 quarts water was brought to 166°F for mash in. Single step infusion, 60...

Yes:cool: Once I find it I'll post it. Be well, Dmntd

Sanitization, the first step in making beer, cider and mead. Good Sanitization can make your mazing and cider making more fun. With proper sanitization, it very rare that a batch will go bad, this not always the case though. Of the 90+ gallons of mead I made last year, one 6 gallon batch got...

The 1st knife I reach for when chopping, dicing, or slicing is a 14" chef's knife made by Gustav Emil Ern in the early 1900's. My all time favorite knife (though it see's little use), is a 9" carving knife made by E.S. Hulbert & Co. From what I can tell it most likely dates to the mid 1860's...

Pre-war Gustav Emil Ern and Sabatier, carbon steel knives. Anthony

All of the knives I use in the kitchen are carbon steel, yes they require a bit more care, IMO the added effort is worth it. After many uses simply rinsing and toweling dry is good enough, after working with onions, garlic, and other acidic food stuff, they should be wiped with a soapy sponge...

Hey Ardor, I use a 9" Thai granite mortar & pestle simmilar to This. Online $40 - $50 is what you'll pay, got mine in a Thai market for $19.00. I've also seen others like it in nearly every asian market I've shoppped and always for less then you'd pay anywhere else. Yes it very heavy, I don't...

Hey Hopz, I bought a 5Q. KitchenAid commercial mixer, unpacked and cleaned it then started to make bread. Before I needed to put the dough hook on, the thing started humming and stopped with smoke coming out of the vents. I was more then a little hot when I called CS, hadn't even filled out...

Hello all, My names Tony. Besides cooking, I enjoy baking, and make beer, mead, vinegar and wine. I prefer not to use anything from cans and prepair 98% of what I make from scratch, many of the recipes I use are my own. Of my original recipes "Thai style Peanut Butter Soup" is a favorite...