whoaru99
Epic Member
I believe that would be some homebrewed American Amber Ale.
(for 5 gal)
- 6.5 lbs 2-row Pale Malt
- 2 lb German Munich Malt
- 1 lb Caramel 60
- 1.5 oz. Cascade (60 min)
- 1 oz. Cascade (1 min)
Show Us Your Dinner! (Home Cooking ONLY please!)
- Thread starter sKiZo
- Start date
I believe that would be some homebrewed American Amber Ale.
(for 5 gal)
- 6.5 lbs 2-row Pale Malt
- 2 lb German Munich Malt
- 1 lb Caramel 60
- 1.5 oz. Cascade (60 min)
- 1 oz. Cascade (1 min)
IPADave
Turning a whiter shade of pale.
sKiZo
Hates received: 92644 43.20°N 85.50°W
Blatz if I can find it ... <G>
Pretty much anything though - I prefer a good stout for extra flavor if I got it, but whatever's in the pantry. Just let it simmer covered till the liquid is gone and then brown it a bit.
I called mine Bob ... <G>
bobsvinyl
Painfully Aware
Grilled a rack of back ribs, with baby carrots, gold and red potatoes on the side. I usually grill 5 nights a week and I do the whole meal. Seasoned the veggies with fresh ground pepper melange, salt, and butter wrapped in foil for the last hr and a half.
Save me that crispy piece by the knife on the cutting board!
Home-made udon, from scratch: broth based on kombu-shiitake dashi (with mirin, mushroom soy sauce, shichimi), fresh udon noodles, kamaboko, nori, scallions, small Vietnamese mushrooms, shiitake mushrooms, Taiwan napa, carrot, chrysanthemum leaves, and tofu.
Enjoy,
Rich P
Enjoy,
Rich P
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MaxxVolume
Lunatic Member
MaxxVolume
Lunatic Member
I could go for this right now !Keeping the oriental theme alive, the best Chinese food not invented in China ... chop suey!
Funny you should bring this up....I just saw an episode of "America`s Test Kitchen", where the man and woman made a very interesting version of chop suey....certainly unlike anything I have seen coming off a typical "American/Chinese" menu....
Kingshead
Professor
Something my lady and I find humor in and one of our running inside jokes, all the people that ask if I boil my (ribs or chicken) before grilling. Hell no I don't boil the flavor out first, and I don't bake em in the oven first either. Just a real good coating of my own secret dry rub, let stand for about an hour to reach room temp, throw it on the grill, then a light glaze of Sweet Baby Ray's just before done.
trhee
ㅇtㅈyㅅr
You know, I've never had chop suey in my life. In fact, I never had egg foo yung until right before I moved to Korea and that was only because I was watching an episode of Honeymooners where it was mentioned and I got curious. Below is the skit from the episode.
Norton: [to Ralph on how he adjusted his watch by looking out the window] I set my watch by the Chinese restaurant. It opens at 5PM every day.
[Ralph stares]
Norton: You don't believe me, do you? I can tell by the way you're looking at me that you don't believe me. I can tell you the time, all night long just by that Chinese restaurant. For instance, they start cooking the egg foo yung at 5:26. The first whiffs of that reach my apartment window upstairs at about, oh, 5:28. And they reach your window at 5:27 and 56 seconds. It's a known fact that the aroma of egg foo yung rises at the rate of 320 feet per second. Now, moo goo gai pan, which is of a heavier consistency, travels upwards at a slower rate. They start making that at about 5:37. Sometimes, somebody comes in, orders the family dinner, then I'm completely thrown. I don't know what time it is.
Norton: [to Ralph on how he adjusted his watch by looking out the window] I set my watch by the Chinese restaurant. It opens at 5PM every day.
[Ralph stares]
Norton: You don't believe me, do you? I can tell by the way you're looking at me that you don't believe me. I can tell you the time, all night long just by that Chinese restaurant. For instance, they start cooking the egg foo yung at 5:26. The first whiffs of that reach my apartment window upstairs at about, oh, 5:28. And they reach your window at 5:27 and 56 seconds. It's a known fact that the aroma of egg foo yung rises at the rate of 320 feet per second. Now, moo goo gai pan, which is of a heavier consistency, travels upwards at a slower rate. They start making that at about 5:37. Sometimes, somebody comes in, orders the family dinner, then I'm completely thrown. I don't know what time it is.
Keeping the oriental theme alive, the best Chinese food not invented in China ... chop suey!
sKiZo
Hates received: 92644 43.20°N 85.50°W
Sweet Baby Ray's is my go to BBQ sauce as well.
Also a fan of Daddy Hinkle's O'riginal marinade. Local meat shop carries this, and I can't get enough of it! Dose the meat and let it sit a bit, then splash it on during grilling.
Both wet and dry, in various flavors. They've got a garlic and onion variety, but I prefer to use the original and use my own onion and fresh garlic.
I could go for this right now !
Funny you should bring this up....I just saw an episode of "America`s Test Kitchen", where the man and woman made a very interesting version of chop suey....certainly unlike anything I have seen coming off a typical "American/Chinese" menu....
Found the recipe on the web ... what is that ... Chinese beefaroni?? <G>
https://goodcookbecky.wordpress.com/2010/03/22/skillet-american-chop-suey/
Mine's pretty basic. Pork and fresh mushrooms marinated in soy (of course), the basic La Choy vegetable mix, water chestnuts, fresh celery, green and red peppers, and onions. I like the fresh veggies crisp. Rice and chow mein noodles for texture.
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MaxxVolume
Lunatic Member
Sweet Baby Ray's is my go to BBQ sauce as well.
Also a fan of Daddy Hinkle's O'riginal marinade. Local meat shop carries this, and I can't get enough of it! Dose the meat and let it sit a bit, then splash it on during grilling.
Both wet and dry, in various flavors. They've got a garlic and onion variety, but I prefer to use the original and use my own onion and fresh garlic.
Found the recipe on the web ... what is that ... Chinese beefaroni?? <G>
https://goodcookbecky.wordpress.com/2010/03/22/skillet-american-chop-suey/
Mine's pretty basic. Pork and fresh mushrooms marinated in soy (of course), the basic La Choy vegetable mix, water chestnuts, fresh celery, green and red peppers, and onions. I like the fresh veggies crisp. Rice and chow mein noodles for texture.
No, the chow mein I was referring to looked nothing like that beef-and-macaroni version....here`s what I was talking about:
http://www.cookscountry.com/recipes/8075-chicken-chow-mein?incode=MKSKZ00L0&ref=search_results_1
sKiZo
Hates received: 92644 43.20°N 85.50°W
Aha ... gotcha! I confuse those myself sometimes. Shame I can't access the chow mein recipe you linked, because I flat out refuse to register for a website that doesn't give me any other option. Harumph.
Cadillac Kid
Addicted Member
Thin Udon with Sriracha chicken, oyster mushrooms, ,snow peas and roasted ramen on the top.
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