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Recent content by Longtimelurker

  1. General chat thread

    A Bochet, which is a mead made with caramelized honey. Roughly ~12% ABV, but goes down smooth like it is a 4-6%. It was entered in a beer competition to a judge who hated mead - by the end of it he was singing its praises.

  2. General chat thread

    I managed to place second. Life is very good!

  3. Cooking Thread~ Recipes & Things

    I agree with everything Vyor says. I would also like to propose an additional optional step if you feel like putting in the extra time and effort, which is to brown the meat first in a pan with a little bit of oil, then putting the meat into the slow cooker or pot. (A bonus step to that would be...

  4. General chat thread

    Now I do. Thank you for giving me something new to think about. Just dropped my entries off for a homebrew competition. Life is not too bad right now.

  5. Cooking Thread~ Recipes & Things

    Thank you for the inspiration, I will have to try that! In general: for ideas/recipes/basic process instructions, I recommend the book The Art of Fermentation by Sandor Ellis Katz, which both comprehensive and accessible to beginners. A more advanced book that I also recommend is The Noma...

  6. General chat thread

    So how about Golden Tempo? That was certainly an exciting finish.

  7. Cooking Thread~ Recipes & Things

    I personally like either no spices because I am putting the potatoes in my sauerkraut crock in between taking out the kraut and putting new vegetables in (and spice when I am cooking) or some combination of black pepper, garlic, and bay leaves if I am fermenting in a mason jar.

  8. Cooking Thread~ Recipes & Things

    It is possible to eat them straight out of the jar, but not recommended (it is still a raw potato, if one that has been softened by bacterial action), you should probably cook them first. I personally do not, instead simply scrubbing the dirt off. However, you can do so if you wish.

  9. General chat thread

    I am shopping for light fixtures, and it is amazing how two seemingly identical fixtures have a 20x cost difference.

  10. Cooking Thread~ Recipes & Things
    Threadmarks: lacto-fermented potatoes - Longtimelurker

    I just tried some potato's that I lacto-fermented. I highly recommend for the flavor and the often internal texture. My single qualm is that I wasn't able to get them super-dry, and so they weren't a crispy on the outside as I would have liked. To make, put washed potatoes, chopped up into...

  11. General chat thread

    Forgive my ignorance, but how do you make pemmican without suet (or at least animal fat of some sort)? I can visualize not putting in berries or fruit, but without a stable fat, don’t you just have berries dusted with meat powder? You’ll love this, but much of the English language commentary on...

  12. General chat thread

    I’ve only ever had Pemmican (homemade), but I would commit homicide for a chance to try any of the others (Interestingly, German brewers briefly experimented with adding the leaves that make Labrador Tea to beer - something to experiment with in the future)

  13. General chat thread

    Amen!

  14. General chat thread

    Given that HPMoR is complete, without major spelling and grammar errors, and coherent, it is probably better than 80% of fanfics and I am being conservative about that number. There was a story a while back of a tank crew spending their deployment reading and discussing it, which is either...

  15. General chat thread

    Blue steak means extra-rare in terms of doneness.
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