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Alan Fox



Posts: 1365
Joined: Aug. 2005

(Permalink) Posted: Sep. 05 2011,15:45   

Quote
I've been told that this recipe is basically "Yorkshire pudding without the drippings"


If it looks like this when it's cooked then it must be pretty similar:

Mrs Fox isn't here to ask, (hence whiling away life on computer) but your mix is very close to YP batter mix. Dripping (fat collected from roast beef served with - or after- pudding) substitutes for butter.

  
Cubist



Posts: 349
Joined: Oct. 2007

(Permalink) Posted: Sep. 06 2011,06:59   

[nods] Yep, that's pretty much what it looks like, modulo the shape of the pan (round for the ones I bake, rectangular for the one in the picture). I suspect a true YP may be thicker than a Dutch Baby; with the pan I use, the batter is distributed all across the bottom in a layer about half an inch thick, give or take a few millimeters.

  
Robin



Posts: 1430
Joined: Sep. 2009

(Permalink) Posted: Sep. 06 2011,08:15   

Yum!! Oh how I love a good roast beef and Yorkshire pud!

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we IDists rule in design for the flagellum and cilium largely because they do look designed.  Bilbo

The only reason you reject Thor is because, like a cushion, you bear the imprint of the biggest arse that sat on you. Louis

  
Robin



Posts: 1430
Joined: Sep. 2009

(Permalink) Posted: Sep. 06 2011,08:22   

BTW, had some lovely cask fermented ale last night a brewery near by (outside Washington DC) that has made a venture into the old English styles. Here's the basic bit:

http://madfoxbrewing.com/cask-al....abounds

Yummy stuff!



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we IDists rule in design for the flagellum and cilium largely because they do look designed.  Bilbo

The only reason you reject Thor is because, like a cushion, you bear the imprint of the biggest arse that sat on you. Louis

  
Robin



Posts: 1430
Joined: Sep. 2009

(Permalink) Posted: Oct. 04 2011,08:27   

Back from my whirlwind tour of Europe, including a taste (or twelve) of Oktoberfest. Alas, the one bloody beer (Hacker-Pschorr) I had intended on trying whilst in Munich I missed as I was too full from all the other samples. Here's a smattering of the indulgences:

Paulaner Oktoberfest
Lowenbrau Oktoberfest
Spaten Oktoberfest
Peroni (hey...I was in Italy for half the trip)
Hofbrauhaus Oktoberfest and Weissbier
Fransiskaner Weissbier
Erdinger Weissbier

So...as you can see, I had a weeee bit of the draft. Keep in mind that with the exception of Italy, all the beers were served in liters (maas) or half liters, so two beers and I was full.

By far the best however:


Irseer Klosterbrau. Just. Plain. Yum.

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we IDists rule in design for the flagellum and cilium largely because they do look designed.  Bilbo

The only reason you reject Thor is because, like a cushion, you bear the imprint of the biggest arse that sat on you. Louis

  
Dr.GH



Posts: 1954
Joined: May 2002

(Permalink) Posted: Dec. 07 2011,18:05   

I have been enjoying a "Charles Shaw" "vin nouveau" which is what they have to call "Beaujolais" Gamay grapes grown here in California. It is excellent, and like all of Charles Shaw wines, only $1.99 a bottle. The label nickname is "2 buck Chuck." They buy surplus, and also offer advance money to growers in financial difficulty.

Then sell very cheap.

Last night I opened a bottle of their 2011 Cabernet. It hadn't been in the bottle long enough to stain the cork. It was rough, but good enough to cellar a case.

Edited by Dr.GH on Dec. 07 2011,16:13

--------------
"Science is the horse that pulls the cart of philosophy."

L. Susskind, 2004 "SMOLIN VS. SUSSKIND: THE ANTHROPIC PRINCIPLE"

   
Robin



Posts: 1430
Joined: Sep. 2009

(Permalink) Posted: Dec. 23 2011,09:40   

Ooo...moving slowly today. Here's why:



That's me with the big smile. The colorful rainbow drink in front of me is called a pousse cafe (roughly "pushes the coffee" in French, though for some reason that doesn't translate directly to "intestinal unhappiness.") It's designed more for aesthetics and physics-minded fun than for taste, but it's not bad. The problem is that having it before eating a meal does tend to send it right to one's head.

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we IDists rule in design for the flagellum and cilium largely because they do look designed.  Bilbo

The only reason you reject Thor is because, like a cushion, you bear the imprint of the biggest arse that sat on you. Louis

  
Robin



Posts: 1430
Joined: Sep. 2009

(Permalink) Posted: May 03 2012,07:49   

In a tribute to Kattarina and my brief jaunt to Munich, I give you:



The Bavarian breakfast! Yum!

--------------
we IDists rule in design for the flagellum and cilium largely because they do look designed.  Bilbo

The only reason you reject Thor is because, like a cushion, you bear the imprint of the biggest arse that sat on you. Louis

  
George



Posts: 312
Joined: Feb. 2006

(Permalink) Posted: May 03 2012,08:30   

Quote (Robin @ May 03 2012,07:49)
In a tribute to Kattarina and my brief jaunt to Munich, I give you:

[clipped image]

The Bavarian breakfast! Yum!

Is that thing on top a sausage, marzipan, or a frightening hybrid of the two?

  
Robin



Posts: 1430
Joined: Sep. 2009

(Permalink) Posted: May 03 2012,08:37   

Quote (George @ May 03 2012,08:30)
Quote (Robin @ May 03 2012,07:49)
In a tribute to Kattarina and my brief jaunt to Munich, I give you:

[clipped image]

The Bavarian breakfast! Yum!

Is that thing on top a sausage, marzipan, or a frightening hybrid of the two?

Hmmm...I see you're point George. The photo is not doing justice here.

The "thing" on top is weisswurst. Wiki's photo is a bit better than mine. Weisswurst is a fresh Bavarian pork and veal sausage. Simply delish!

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we IDists rule in design for the flagellum and cilium largely because they do look designed.  Bilbo

The only reason you reject Thor is because, like a cushion, you bear the imprint of the biggest arse that sat on you. Louis

  
Amadan



Posts: 1244
Joined: Jan. 2007

(Permalink) Posted: May 03 2012,10:52   

My brother lives in Frankfurt-am-Main, north of which proper Weisswurst cannot be had. (An inverse of the rule concerning chips and the Watford Gap in England).

The locals refer to this phenomenon as the Weißwurstäquator.

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"People are always looking for natural selection to generate random mutations" - Densye  4-4-2011
JoeG BTW dumbass- some variations help ensure reproductive fitness so they cannot be random wrt it.

   
sparc



Posts: 1686
Joined: April 2007

(Permalink) Posted: May 03 2012,11:22   

In Munich they come un-exploded. Otherwise it would be impossible for the locals to eat them the traditional way.

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"[...] the type of information we find in living systems is beyond the creative means of purely material processes [...] Who or what is such an ultimate source of information? [...] from a theistic perspective, such an information source would presumably have to be God."

- William Dembski -

   
Robin



Posts: 1430
Joined: Sep. 2009

(Permalink) Posted: May 03 2012,12:57   

Quote (sparc @ May 03 2012,11:22)
In Munich they come un-exploded. Otherwise it would be impossible for the locals to eat them the traditional way.

LOL! So true though!

--------------
we IDists rule in design for the flagellum and cilium largely because they do look designed.  Bilbo

The only reason you reject Thor is because, like a cushion, you bear the imprint of the biggest arse that sat on you. Louis

  
Kattarina98



Posts: 1255
Joined: Sep. 2009

(Permalink) Posted: May 03 2012,13:03   

Hi Robin,

I hope you were in Munich during the spell of lovely weather. Did you like it at all? I'm not offended if you have some criticism to offer, we are notorious for our grumpiness. Next time you are visiting, you are welcome to book a free guided tour with me.

As for sucking the Weisswurst, it is no longer considered correct manners - at last! But when in a beer garden, you can still gnaw chicken drumsticks and pigs' knuckles.

--------------
Barry Arrington is a bitch.

  
Amadan



Posts: 1244
Joined: Jan. 2007

(Permalink) Posted: May 03 2012,13:19   

You want grumpy? My family used to live in Hamburg!

--------------
"People are always looking for natural selection to generate random mutations" - Densye  4-4-2011
JoeG BTW dumbass- some variations help ensure reproductive fitness so they cannot be random wrt it.

   
Kattarina98



Posts: 1255
Joined: Sep. 2009

(Permalink) Posted: May 03 2012,13:28   

Quote (Amadan @ May 03 2012,13:19)
You want grumpy? My family used to live in Hamburg!

I lived there for ten years; IIRC they call it "reserve". And strangely, they called my behaviour "extraverted" (I still use the spelling with the "a" although I've been told that the "o" has won).

--------------
Barry Arrington is a bitch.

  
Robin



Posts: 1430
Joined: Sep. 2009

(Permalink) Posted: May 03 2012,14:16   

Quote (Kattarina98 @ May 03 2012,13:03)
Hi Robin,

I hope you were in Munich during the spell of lovely weather. Did you like it at all? I'm not offended if you have some criticism to offer, we are notorious for our grumpiness. Next time you are visiting, you are welcome to book a free guided tour with me.

As for sucking the Weisswurst, it is no longer considered correct manners - at last! But when in a beer garden, you can still gnaw chicken drumsticks and pigs' knuckles.

It was actually really nice when I was there - a bit cool during the nights, and sweater weather during the days, but still quite lovely.

And quite frankly, I have no criticisms whatsoever. Well...ok...your underground is waaaay confusing for a tourist, but beside that...

Seriously, the folks I met were really great. It was the middle of Oktoberfest - how grumpy are people going to be at that time? I really wish I'd gotten to see more of the city itself, but the folks I was with were there partly on business, so they had a tight agenda. Next time, I really do intend to see a bit more.

One thing I will note though is how comfortable the city felt. I had one day on my own and I wandered around a bit and chatted with a few folks. Personally I found it very non-threatening. As a tourist in a place where I didn't speak much of the language, that really struck me.

I'd go back in a heartbeat, though when I do go back, I'll approach it a bit differently. Oktoberfest was really fun, but I'd like to see something more of the day-to-day Munich. I spent a few hours in a park there that was really nice for instance - I do more of that.

Oh...and on the weisswurst, I did see a few "suckers" (ho ho), but I was taught to pull the meat from the casing using a knife and fork. I really did enjoy the food I had, though I confess that I had an excessive amount of Greek food while there. The buddy I was traveling with is Greek and knows the folks at this nice tavern called Paros (it's on Kirchenstrasse - great place), so not as much German food as I would have liked.

But I will definitely take you up on a tour if and when I come back. Truth is, I have a brother on the other side of Germany (Hamburg) and I've never been to visit him there, so I have to come out that way at some point soon.

--------------
we IDists rule in design for the flagellum and cilium largely because they do look designed.  Bilbo

The only reason you reject Thor is because, like a cushion, you bear the imprint of the biggest arse that sat on you. Louis

  
Kattarina98



Posts: 1255
Joined: Sep. 2009

(Permalink) Posted: May 03 2012,15:31   

Quote (Robin @ May 03 2012,14:16)
Well...ok...your underground is waaaay confusing for a tourist, but beside that...

What do you mean "for a tourist"? It's a favourite topic of the local newspapers, everyone hates the system, yet the public transport is not able to simplify it; it might be partly due to the fact that part of it belongs to the city, part to the railway, and some of the buses are privately owned. *Sigh*
Otherwise, glad you liked it. Our manners seem to have improved since the football (=soccer) championship some years ago. Everyone working in the tourist sector was invited to take free training offered by the city council in how to behave with foreigners - public employees were required to do so.

--------------
Barry Arrington is a bitch.

  
dvunkannon



Posts: 1377
Joined: June 2008

(Permalink) Posted: May 03 2012,16:30   

Anyone with a good recipe for rye bread made with beer, I'm all ears.

I'm getting a mediocre boule from a bread machine recipe, using the machine for the first mixing and kneading of ingredients, and rise. Then taking it out, punching it down and reworking it. Let it rise again in a cast iron pot and bake it in same.

My local bakery lists four ingredients in their rye bread: rye flour, wheat flour, beer, yeast.

My Czech wife loves rye bread, so this is important!!1!

--------------
I’m referring to evolution, not changes in allele frequencies. - Cornelius Hunter
I’m not an evolutionist, I’m a change in allele frequentist! - Nakashima

  
Robin



Posts: 1430
Joined: Sep. 2009

(Permalink) Posted: May 04 2012,07:28   

Quote (Kattarina98 @ May 03 2012,15:31)

 
Quote (Robin @ May 03 2012,14:16)
Well...ok...your underground is waaaay confusing for a tourist, but beside that...

What do you mean "for a tourist"? It's a favourite topic of the local newspapers, everyone hates the system, yet the public transport is not able to simplify it; it might be partly due to the fact that part of it belongs to the city, part to the railway, and some of the buses are privately owned. *Sigh*


Really? I figured that with the "German Precision" and all that it was a source of national pride some such. I figured that you locals found it the most efficient and effect transport system anywhere. Just goes to show you what I know.

 
Quote
Otherwise, glad you liked it. Our manners seem to have improved since the football (=soccer) championship some years ago. Everyone working in the tourist sector was invited to take free training offered by the city council in how to behave with foreigners - public employees were required to do so.


Feh. I was in Capetown during the rugby World Cup that the Springboks ended up winning. I'm well aware of where manners among the locals go at such times.  ;)

--------------
we IDists rule in design for the flagellum and cilium largely because they do look designed.  Bilbo

The only reason you reject Thor is because, like a cushion, you bear the imprint of the biggest arse that sat on you. Louis

  
Robin



Posts: 1430
Joined: Sep. 2009

(Permalink) Posted: May 04 2012,07:50   

Quote (dvunkannon @ May 03 2012,16:30)
Anyone with a good recipe for rye bread made with beer, I'm all ears.

Try this:

German Rye Beer Bread Preparation

3/4 cWarm water
2.5 cups Unbleaced flour
1.5 ts Salt
1.5 cups Rye flour
1 12-oz can warm beer
       1 tbsp molasses
       1 tbsp unsalted butter, softened
       1 tbsp instant coffee
2 tb Caraway seeds
1 ts dry yeast


Drink 2-3 oz of the beer. Make sure the rest of the beer is warmer than room temperature (I aim for about 90 f) Pour the rest of the beer into the bread machine. Add softened butter and molasses. Then add flour, rye flour, salt, instant coffee granules and yeast. Hit dough setting.

When the dough is finished, follow the rest of your own recipe - that is, take it out of the bread machine, punch it down and form it into a boule or a loaf (I generally do a quonset hut loaf) and place it in the oven on about 165 f to rise). I use a pizza stone, but a cast iron skillet should work fine. Let it rise for 25 minutes or so, take it out, and heat the oven to 300 f. I generally put the bread back in when the temp reaches about 220 or so to prevent it from falling, but that's me. Most bakers will tell you that this is a no-no, but it works for me in Washington DC conditions. Bake for 32 minutes or until dark brown.

ETA: Oh...I bake at 300 f using the convection/bake setting on my oven. That can make a difference, particularly if you are forming a boule or hand loaf as opposed to using a pan.

Edited by Robin on May 04 2012,07:52

--------------
we IDists rule in design for the flagellum and cilium largely because they do look designed.  Bilbo

The only reason you reject Thor is because, like a cushion, you bear the imprint of the biggest arse that sat on you. Louis

  
dvunkannon



Posts: 1377
Joined: June 2008

(Permalink) Posted: May 04 2012,09:01   

Quote (Robin @ May 04 2012,08:50)
Quote (dvunkannon @ May 03 2012,16:30)
Anyone with a good recipe for rye bread made with beer, I'm all ears.

Try this:

German Rye Beer Bread Preparation

3/4 cWarm water
2.5 cups Unbleaced flour
1.5 ts Salt
1.5 cups Rye flour
1 12-oz can warm beer
       1 tbsp molasses
       1 tbsp unsalted butter, softened
       1 tbsp instant coffee
2 tb Caraway seeds
1 ts dry yeast


Drink 2-3 oz of the beer. Make sure the rest of the beer is warmer than room temperature (I aim for about 90 f) Pour the rest of the beer into the bread machine. Add softened butter and molasses. Then add flour, rye flour, salt, instant coffee granules and yeast. Hit dough setting.

When the dough is finished, follow the rest of your own recipe - that is, take it out of the bread machine, punch it down and form it into a boule or a loaf (I generally do a quonset hut loaf) and place it in the oven on about 165 f to rise). I use a pizza stone, but a cast iron skillet should work fine. Let it rise for 25 minutes or so, take it out, and heat the oven to 300 f. I generally put the bread back in when the temp reaches about 220 or so to prevent it from falling, but that's me. Most bakers will tell you that this is a no-no, but it works for me in Washington DC conditions. Bake for 32 minutes or until dark brown.

ETA: Oh...I bake at 300 f using the convection/bake setting on my oven. That can make a difference, particularly if you are forming a boule or hand loaf as opposed to using a pan.

Any particular brand or type of beer?

I'm actually putting the loaf into my cast iron Dutch oven, spritzing the inside of that with water to make the steam bath, and putting that into the oven. I've seen discussion of preheating the cast iron before putting the bread into it but I figure I would burn myself that way.

165 F for the rise? Sounds pretty high. I always read things like 'turn your oven on, then off, and the heat from that 40 Watt bulb will be enough'.

I enjoy cooking with wine. Sometimes I even put it in the recipe. Ba-dump ching!

--------------
I’m referring to evolution, not changes in allele frequencies. - Cornelius Hunter
I’m not an evolutionist, I’m a change in allele frequentist! - Nakashima

  
sparc



Posts: 1686
Joined: April 2007

(Permalink) Posted: May 04 2012,10:17   

Quote
"German Precision"
This is something only you non-Germans beleave.
BTW, what I like most of Munich are the "Biergärten" especially those outside of the inner city. You are allowed to bring your own food along and just have to buy something to drink in the shadow of huge chestnut trees. Unfortunately, the Biergarten idea has been corrupte in other parts of Germany. There people put two chairs on the street in front of a bar and call it Biergarten and of course you are not allowed to eat your own food there.

--------------
"[...] the type of information we find in living systems is beyond the creative means of purely material processes [...] Who or what is such an ultimate source of information? [...] from a theistic perspective, such an information source would presumably have to be God."

- William Dembski -

   
Robin



Posts: 1430
Joined: Sep. 2009

(Permalink) Posted: May 04 2012,13:27   

Quote (dvunkannon @ May 04 2012,09:01)
Any particular brand or type of beer?

I'm actually putting the loaf into my cast iron Dutch oven, spritzing the inside of that with water to make the steam bath, and putting that into the oven. I've seen discussion of preheating the cast iron before putting the bread into it but I figure I would burn myself that way.

165 F for the rise? Sounds pretty high. I always read things like 'turn your oven on, then off, and the heat from that 40 Watt bulb will be enough'.

I enjoy cooking with wine. Sometimes I even put it in the recipe. Ba-dump ching!

I generally use a dunkel or porter. I've made it with stout, but I find stout works better in non-rye recipes.

I must admit, I do leave the pizza stone in the oven, but I've not tried the cast iron method so I can't speak to pre-heating that.

And yeah...I know what you mean about my rising temp. Most of the sites I've read insist on much lower rising temps, but I found 165 to be the magic number for me. Any lower and the density of the dough means much longer rising time. I even do that temp when I'm making French breads and the like. I do have the oven light on the whole time, but that's doing very little in my case. Oh...but I do turn the oven off the moment I put the bread in to rise. It doesn't stay at 165 - it's usually right around 145/150 when I take the bread out to heat it up to baking temp. But the yeast I use (I use the regular bread yeast, not the bread machine or the quick rise stuff) doesn't die off until the temp hits 180 or so, and 165 seems to be about where they get the most active. Fart away, little dudes, fart away!

--------------
we IDists rule in design for the flagellum and cilium largely because they do look designed.  Bilbo

The only reason you reject Thor is because, like a cushion, you bear the imprint of the biggest arse that sat on you. Louis

  
Robin



Posts: 1430
Joined: Sep. 2009

(Permalink) Posted: May 04 2012,13:31   

Quote (sparc @ May 04 2012,10:17)
Quote
"German Precision"
This is something only you non-Germans beleave.
BTW, what I like most of Munich are the "Biergärten" especially those outside of the inner city. You are allowed to bring your own food along and just have to buy something to drink in the shadow of huge chestnut trees. Unfortunately, the Biergarten idea has been corrupte in other parts of Germany. There people put two chairs on the street in front of a bar and call it Biergarten and of course you are not allowed to eat your own food there.

Ahh...see, the things you learn. Well, that's what stereotyping gets one I guess.

And I have to say, I totally agree with you about the biergarten thing! Man, the US could really use some of that mentality! The park I went to had three and they were lovely little outdoor sitting areas with these nice, simple wooden structures that you could buy a few food items from. Just a perfect little place to stop for a refreshment after a stroll or whatever. So civilized and comfortable.

--------------
we IDists rule in design for the flagellum and cilium largely because they do look designed.  Bilbo

The only reason you reject Thor is because, like a cushion, you bear the imprint of the biggest arse that sat on you. Louis

  
Robin



Posts: 1430
Joined: Sep. 2009

(Permalink) Posted: Sep. 26 2012,22:04   

One of the best nights I've had in a long time:



This was matched up with, respectively:









And then as a little bonus:



I'm one happy hobbit!

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we IDists rule in design for the flagellum and cilium largely because they do look designed.  Bilbo

The only reason you reject Thor is because, like a cushion, you bear the imprint of the biggest arse that sat on you. Louis

  
Tracy P. Hamilton



Posts: 1237
Joined: May 2006

(Permalink) Posted: Dec. 04 2012,20:42   

Ras' incomprehensible like of Buttweiser leads me to post this evening's libation:



Tomorrow will be too many to post.  Pretty sure this will be one:



--------------
"Following what I just wrote about fitness, you’re taking refuge in what we see in the world."  PaV

"The simple equation F = MA leads to the concept of four-dimensional space." GilDodgen

"We have no brain, I don't, for thinking." Robert Byers

  
fusilier



Posts: 208
Joined: Feb. 2003

(Permalink) Posted: Dec. 09 2012,13:33   

Everybody IS aware of this, right?

--------------
fusilier
James 2:24

  
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