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Anybody here made this? I recently had a dish called Nam Kao Tod (crispy rice with sour sausage) at Lotus of Siam (LV) and it may be one of the tastiest things I've ever eaten. Sai Krok Isan is a fermented sour sausage from NE Thailand (a region which is apparently more Laotian influenced than...

They just had 'Sour Day' at a local beer bar (Redlight Redlight) and I finally have the itch to jump in. Wondering if I can use some surplus items I have lying around to get started. I have a 5 gal corn whiskey barrel that I put 3 successive Porters into. They got progressively more 'raw...

Recently was shopping for an RO unit and came across a model that had a 'non-electric permeate pump'. One of the alleged benefits is less waste water. For whatever reason, I expected the pump to be on the high side of the membrane (higher pressure means less waste water). But this one has the...

In an attempt to reduce the occurence of Calcium Oxalate kidney stones I've been instructed to reduce oxalates in my diet. My doctor gave me a sheet that said draft beer was bad but bottled beer was moderate. I found this Low Oxalate Diet paper and it says that 'dark or robust beer' is bad...

Not too long ago it was the Subway 5-dollar foot long song. Heineken has a commercial out now that has a catchy song that got stuck in my head so I had to google/youtube it. Here's a full 3-minute 'band' version of that commercial. It doesn't hurt that the singer is kinda hot. They're from...

The entry delivery window; 3/21-3/30, is almost here. Who's entering and what? And what's up with selecting your own region? That seemed strange. Normally I would ship to Atlanta but Atlanta isn't one of the choices (I assume Nashville took their place). I picked Texas because it had less...

Making my first mead tonight. I bought a 'full-to-the-rim' gallon jug of raw honey, two packets of D-47, two 8g packets FermAid K, and some DAP. The beekeeper said it was "wildflower, about half Brazilian Pepper tree" and was selling it to folks in my homebrew club (he's a member/meadmaker)...

My homebrew club is having a Stout & Stogie party and I'm pretty much a cigar noob. One of the members is having a roll yer own class for $5 so I'm going to do that. Tonight I'm going to local cigar bar to buy a cigar or two and an inexpensive cutter and hopefully to learn to at least not look...

I've seen it on draught in 2 different beer bars over the last couple of weeks but I can't find a whole lot of info about it (and virtually nothing on HBT). It's a Brewmasters Reserve beer but isn't even listed in the Brooklyn Brewery Brewmasters Reserve page, only on the blog page. From the...

I can't seem to get the really high FG I'm shooting for in a Wee Heavy. I've only done two and the first used a bunch of Crystal malts while the second was essentially Pale Ale malt/Roast Barley with kettle caramelization (there was a lb of Honey malt in there too). Using Wyeast Scottish Ale...

Didn't get any responses last year but that's not stopping me from posting it again this year. Sunshine Challenge. Tabs on the left for more info. If a page is wonky hit refresh and it should clean up.

I made marinara the other night with a recipe I haven't used in 25 years. In this recipe you boil onions, carrots, celery, tomatoes, and herbs/spices/seasonings until the veggies are soft, then puree, then cook down with some evoo. It occurred to me that boiling the fresh herbs for such a...

Saw this recipe in a food/recipe thread on another forum and decided to try it. Was very tasty. Those are Bernie's potato pancakes from this thread underneath. I pan fried them in the discarded/rendered fat from browning the chicken. Very nice Bernie. Yea, the portion is ginormous (for...

Recently tried some snapper cooked this way at American Fish in Aria and thought it was really good so I had to try it at home. Did it with steelhead 2 nights ago and salmon (almost the same thing) last night and both were really good. I put a thin layer of kosher salt in a cast-iron skillet...

9 lb Golden Promise .5 lb Toasted Maris Otter (~25L) .5 lb Honey malt 1 lb Crystal 40L .5 lb Flaked Barley Mash @ 155* F for 60 min 1 oz Styrian Goldings pellet 5.2% FWH 1.25 oz Willamette whole 6.4% 60 min 1 oz Willamette whole 6.4% 5 min 1 oz Styrian Goldings pellet 5.2% Flameout...

Special occasion at work and we're making shredded beef tacos/burritos. Dude at work says he can make fork-tender shredded beef from tritip by charring on a grill for ~15-20 min and then wrapping in foil and placing in a cooler surrounded by towels for 45 min. Seems too short of a time to get...

I would like to add something to simulate Beechwood chips to the cornies in which I'm conditioning/krausening lagers. I used to use these ceramic noodles in an old Eheim aquarium canister filter which look like they should provide a lot of surface area (they have a coarse finish). I would...

Anybody tried the mashing technique mentioned in the recent Zymurgy? Cliff notes of the technique is (going from memory): Dough-in to hit a really low temp, like 85*-90* F. Pull a small thick portion of the mash and heat to ~145* F. Rest for ~30 min. Mix back into main mash to rest at...

This was an Activator pack of Danish Lager 2042 yeast, mfr. date was 12JAN10. As soon as I opened the smack pack (not even swollen yet) I got hit with a big whiff of roast pork. That's the best description I can come up with. I've never had a yeast pack smell like this. Is this normal for...

Do most folks dry hop English IPAs? I just brewed one but my system gets more flavor/less aroma from the very late additions than it seems others do (I chill it fast as I can). The numbers are kinda tame at only 1.061 OG and ~45 IBU, it's already getting hot here in Florida and I just don't...