Definitions: Batch Size: The amount of beer present by the end of your batch. Original Gravity (OG): The amount of sugars present in the wort before the yeast is pitched Final Gravity (FG): The amount of residual sugars present in the beer after fermentation
Last updated 14:58 18/04/2012 Friends, gather in. Repeat after me. "Making soufflé is a piece of cake."
If you have a neighbour that’s playing their music too loud, you can get them back by hijacking their speakers with a little DIY project. Photo by Eirik Solheim . Some people are more than a little inconsiderate, and when a friendly note or call to your landlord doesn’t solve the problem, sometimes you need to take matters into your own hands. Evil genius and electrical guru junkyardmessiah over at Reddit came up with this DIY solution:
Earlier this summer, I made a bunch of different pizzas for my new cookbook. In the spirit of impatience, I’m sharing one of them with you today. Hello, I’m Pioneer Woman.
5 chicken cutlets balsamic vinegar salt and pepper 1 green pepper, chopped 1 red pepper, chopped 1 yellow pepper, chopped olive oil 1 onion, chopped Italian dressing Slice cutlets into bite sized pieces. In a large frying pan, add oil, peppers, onion, and salt and pepper, to taste. Sauté all ingredients until tender, then in a large baking pan combine chicken and fried vegetables. Pour bottle of dressing over all and mix. Bake at 350°F for about 35 minutes covered; take out and serve on rice or pasta.
“This is probably my favorite way to eat chicken.” That’s a quote from my husband the last time I made this dish for dinner. Marinate some chicken breasts in honey, mustard, and lemon, then top with bacon, mushrooms and cheese… How could that go wrong? I love to serve this dish with a side of oven fries and a crisp lettuce salad. It’s a meal full of flavor!
Serious about making large batches of beer? Splurge for a propane-powered rig with a three-tiered brew stand. This setup, by Indiana-based Blichmann Engineering, costs about $2000 and features a trio of 20- to 30-gallon pots and gas burners that put out 216,000 Btu per hour. (The high heat quickly boils large amounts of liquid, shaving hours off the brewing process.) More casual or budget brewers can make do with one big pot, heated on a common kitchen stove. Sanitize
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Information on hops for beer brewing at home including hops plants, dry hopping and the variety of hops availableAhh hops... Lovely hops! The "hopheads" most beloved brewing ingredient. Loved by many, signature of such American styles as American Pale Ales and American Browns. But just what are these things sometimes referred to as the " spice of beer "? Hops plants grow as vines that yield a cone-shaped hops flower
Ingredients 1 tsp Absinthe 1/2 tsp superfine sugar 2 dashes Peychaud® bitters 1 tsp water 2 oz bourbon whiskey 1 twist lemon peel Pour absinthe into a glass and swirl around to coat the glass; discard any excess. Place the sugar, peychaud bitters, and water into the glass and muddle with the back of a teaspoon. Almost fill the glass with ice cubes.
So I have a new hire who is about to bartend her first bartending shift and I was about to e-mail her 30 drinks every bartender should know and looking for a list (so I wouldn’t have to make it) and almost every list I found was absolutely ridiculous. For example, one site listed the Bocci Ball (don’t know what it is, probably never will as in 12 years no one has ever ONCE asked me for one). Or the Freddy Fudpacker (aka The Cactus Banger) – once again NEVER HEARD anyone order either of these ever ONCE. I’m not naming any drinks on this list where the ingredients are the name i.e. vodka tonic, amaretto sour, or gin and juice.
Me again. Here to convince you that you need yet another trendy, insanely-flavored bottle of booze. I do what I can.
When we discuss food preservation, we are usually talking about canning, dehydrating, freezing or fermenting. But did you know that you can also preserve fruit in alcohol, such as brandy or vodka? It is a way of preserving the flavor or essence of the fruit for later use. This method consists of steeping fresh or frozen fruit in alcohol for several weeks. In the end, you end up with some “drunken fruit” (good as a dessert topping) and a flavorful alcohol that can be used to make dazzling cocktails, punch, deserts or sauces.
Infusing vodka with Skittles is a very popular trend right now. There are a couple of different ways to do it. My way involves separating all the Skittles into their separate flavors and making five different bottles of Skittles vodka. For this project, you’ll need: