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Tonight I'm making baked rigatoni oreganata with homemade tomato sauce, chunks of garlic sausage and artichokes. The tomato sauce is peeled, rough chopped plum tomatoes, garlic, tomato paste, a bit of the pasta water and marsala wine, fresh basil and oregano, baked sausage cut into the sauce (I like to bake it separately to keep the fat down), artichokes added at the end. Cook the rigatoni till not quite al dente, add it to the sauce and coat it. Then pour the mixture into a baking pan, cover with breadcrumbs and fresh grated parm-reggiano cheese and broil till the topping is golden brown. Serving it with rosemary bruschetta and a big salad. Heaven!

(The spice grater works great btw. I bought one around six months ago and love it. Fresh spices--like nutmeg, for example--taste so much better than the prepackaged stuff.)
 
Hello again, this is becoming my favorite thread, and seems like a great place to express my joy over..

My new can opener, a green Zyliss

I have tried so many through the years, but I have finally found the perfect one! It's so perfect, it gives me a feeling of peacefulness every time I use it.

If it's possible to get that excited over that sort of thing I mean <cough>.

Today I dragged out the crock pot and am trying a new recipe, chipolte beef burritos. I'll come post the recipe if it turns out well.
 
I'm making chili today.

I know- not a complicated thing to make- just throw in whatever you've got.


But here's what I'm putting in today's batch, anyway:

(This is a double batch- I freeze half of it)


1 yellow pepper
1 red pepper
1 green pepper, all sauteed together.

1 bag mushrooms, sauteed.

1 kg beef, browned

stewed whole tomatoes, tomato paste, kidney beans (white and red), pork and beans, chickpeas, chili powder, pepper, the saved seeds from the peppers, a little bit of cayenne pepper, and paprika.

I make excellent chili.
 
Soblue said:
Hello again, this is becoming my favorite thread, and seems like a great place to express my joy over..

My new can opener, a green Zyliss

I have tried so many through the years, but I have finally found the perfect one! It's so perfect, it gives me a feeling of peacefulness every time I use it.

If it's possible to get that excited over that sort of thing I mean <cough>.

Today I dragged out the crock pot and am trying a new recipe, chipolte beef burritos. I'll come post the recipe if it turns out well.
Click to expand...
It's a perfect place to express your can opener joy. I imagine there are quite a few gadget addicts here. I've had an Oxo opener for a long time and it's great, but I really like the Zyliss utensils. I recently got the silicone basting brush and it's bristles remove for cleaning.

Good luck with the burritos! I love chipotle pepper, so I'm hoping for the recipe. :)
 
ShamelessFlirt said:
I don't know, as imposing a thought as it is I don't see many men volunteering to submit to that particular grind.
Click to expand...

Very true. But the ones with a proper sense of kitchen gadget-lust would understand, and not be daunted.

I had so much fun walking around Sur la Table in Vegas with Collette. There was much cooing and caressing. :D
 
Very shortly I will be putting a corned beef into the crockpot and leeting it go all day.

I will also be starting a batch of Apfelwein (german hard cider) which will be ready to drink in a month. ALthough not food...Apfelwein is the nectar of the gods! And evidently mighty potent stuff at 8.5 % alcohol by volume.

If anyone wants the recipe I'll post it.
 
tortoise said:
Very true. But the ones with a proper sense of kitchen gadget-lust would understand, and not be daunted.

I had so much fun walking around Sur la Table in Vegas with Collette. There was much cooing and caressing. :D
Click to expand...
And we admired kitchen stuff!
mcopado said:
Very shortly I will be putting a corned beef into the crockpot and leeting it go all day.

I will also be starting a batch of Apfelwein (german hard cider) which will be ready to drink in a month. ALthough not food...Apfelwein is the nectar of the gods! And evidently mighty potent stuff at 8.5 % alcohol by volume.

If anyone wants the recipe I'll post it.
Click to expand...
Post it!
 
Collette said:
And we admired kitchen stuff!

Post it!
Click to expand...

Okay I will in a little bit, I'll need to write up some explanations of homebrewing/winemaking terms for for people who have no experience with doing it. Apfelwein is a good introduction to homebrewing and winemaking becasue it is simple to make, doesn't require a lot of specialized equipment and no cooking is involved...

I'm going to chuck the CB in the slowcooker and come back to write it up.
 
mcopado said:
Okay I will in a little bit, I'll need to write up some explanations of homebrewing/winemaking terms for for people who have no experience with doing it. Apfelwein is a good introduction to homebrewing and winemaking becasue it is simple to make, doesn't require a lot of specialized equipment and no cooking is involved...

I'm going to chuck the CB in the slowcooker and come back to write it up.
Click to expand...
I, too, am interested in your brewing experiences.
 
Okay...here it goes...This is actually the second time I wrote this up. I spent 2 hours putting it together and just before I hit post, I freking zapped it by mistake...Argh.

This will be a long post, because I want to be detailed on a couple of important parts of the process. Making Apfelwein is easy but you need to pay attention to a couple of important things, which I will cover.

Also feel free to ask me any questions if I'm not clear on something.

Ed Wort's Award Winning Apfelwein Recipe (German Hard Cider)
This recipe is from the Homebrewtalk.com forum. It is the most popular recipe on the site. We're keeping track of how many gallons have been made since the recipe was posted online, and as of Friday, over 4,400 gallons have been made.

Ed also placed 1st in the Cider & Apple Wine category at the Alamo Cerveza fest (out of 11 entries) and took 2nd place for Best of Show for the main category of Meads & Ciders (out of 50 entries).

GENERAL QUESTIONS


How does it taste?
It ferments quite dry. Some people have tried different yeasts in order to achieve a sweeter taste. It may take you a few glasses to get a feel for the flavor. It is very reminiscent of a sort of apfelwein produced locally in Germany. There really is no comparable product in the United States. It's drier and less sweet than commercial hard ciders.

What is the difference between Apfelwein and hard cider?
EdWort says, “Most ciders are a bit sweeter. Ciders and Apfelwein are about 6% abv, but I like the little boost I give it with 2 pounds of Dextrose. It adds no body or flavor and still tastes like Apfelwein, only it will kick your butt much quicker.”

Is this like Apfelmost / Apfel Korn?
No. Apfel Korn is a german liqeur made from wheat spirits. Apfelmost is spontaneously fermented with fresh-pressed apples or apple juice. It is probably similar, but the results may vary as a result of the spontaneous fermentation. Either way, Apfelmost is most certainly has a lower alcohol content since the initial gravity is not increased by the use of concentrate or corn sugar.

What’s the difference between apple juice and cider?
Cider is made by pressing apples. Juice is then filtered to remove all of the stuff that makes it cloudy.

Can I use apple cider instead?
Sure! You can use whatever you want.

What kind of Apple Juice should I use?
Ideally, you want to use 100% natural apple juice with no preservatives. The only acceptable preservative is ascorbic acid, which is a source of vitamin C and does not affect fermentation. Pasteurized juice is preferred, since it will have less bacteria.

How much will this recipe cost me?
5 gallons of Apfelwein can be made for between 20 and 25 dollars. I picked up 5 gallons of Mott's for $2.25/gallon.

What else can you do with this recipe?
EdWort says, "this makes a great Grog in the winter time. Take a quart in a sauce pan, add some rum, turbinado sugar, and float a cinnamon stick in it and simmer for a while. Serve hot in mugs. It'll warm you right up."

So why 5 gallons?
5 gallons is the traditional size for home brew/winemaking. It makes approximately 48 twelve ounce bottles, or 2 cases of wine.

But you can scale it down to any size batch depending on your fermentation vessel.

First off you'll need something with an airtight lid in which to ferment in. It has to have an airtight lid...but you will also have to be able to fit an airlock on it.

The first 3 pics are the standard ones used, which can be purchased at Homebrew/wine shops, good beer wine stores, some hardware stores, hobby shops, or online. You can get a basic starter set for about $60.00. But for this recipe you just need one of these things.

5 gal. Ale Pail. W spigot.
http://www.homebrewit.com/images/5100KIT.jpg
These cost about 15 bucks. (I use this for beer)

You can also use a big box hardware store bucket as look as the lid is tight fitting and it has a <1> or <2> on the bottom.

5 gal. Glass Carboy (not recommended)
http://content.answers.com/main/content/wp/en/thumb/1/19/180px-CarboyHomebrew.jpg
Cost 25-30 dollars, but bulky and dangerous.

5 gal. Better Bottle.
http://www.northernbrewer.com/pics/thumbs/BB5Gal.jpg
About $20 That's what I use. You can also use any of the different sized ones that are refillable for spring water. Absopure, etc.

Various size water jugs and Jerry Cans.
http://www.berings.com/productimages/573698.jpg

Cheap wine jugs
http://www.brew-winemaking.com/productimages/6271.jpg

Sun tea Jug
http://i.ehow.com/images/GlobalPhoto/Articles/2080545/sunteajar_Full.jpg

You can also use any size insulated coolers that have a spigot.Just make sure whatever you used is food grade, has a tight fitting lid, and you can somehow rig and airlock onto it.

If you are using the sun tea container you can flip of that little thing on the top and put a stopper and airlock there.

But no matter what you use, you need to put an airlock on it. Airlocks let out the carbon dioxide that is a byproduct of the conversion of sugar into alchohol by the yeast, while keeping any unwanted things from getting in. Also they release the built up of pressure so the fermenter doesn't go boom.

Airlocks
http://www.howtobrew.com/images/airlocks.gif

Basically you fill them half full with water or cheap vodka.

They are attached to either a stopper with a hole in it, or a little rubber grommet. If you are using something like a sun tea jar or a cooler, you'll have to punch a hole in the plastic lid to accomodate either a stopper of a small rubber grommet (which you can get at a hardware store.) If you are using a jerry can or squarish type of water jug, you can remove the spigot and stand it so the spigot is upright, then attach a stopper/airlock.

Stopper
http://www.jwdover.com/catalog/images/Rubber%20Stopper.bmp

Lid with grommet.
http://www.shriverspharmacy.com/images/P2150002.JPG


Some people use a balloon or unused non lubricated condoms as an airlock but I don't recommend it.

Another alternative is to use a
Blow off tube.
http://www.breworganic.com/ProductImages/fermenting/Fermenting.jpg

Basically it is a hose that fits either a stopper or inside the mouth of the fermentor where the other end is submerged in a container of water or vodka.

Sanitation is Important...And easy to do.

Cleanliness is the foremost concern of the brewer/winemaker. Providing good growing conditions for the yeast in the beer also provides good growing conditions for other micro-organisms, especially wild yeast and bacteria. Cleanliness must be maintained throughout every stage of the brewing process.The definition and objective of sanitization is to reduce bacteria and contaminants to insignificant or manageable levels. The terms clean, sanitize and sterilize are often used interchangeably, but should not be. Items may be clean but not sanitized or vice versa. Here are the definitions:

* Clean - To be free from dirt, stain, or foreign matter.
* Sanitize - To kill/reduce spoiling microorganisms to negligible levels.
* Sterilize - To eliminate all forms of life, especially microorganisms, either by chemical or physical means.

There are many different products and ways to sanitize. Some people use a combination of bleach and water. But it needs to be rinsed to avoid the chlorine taste.

But I prefer to use a no rinse sanitizer.

You can get a powdered no rinse santizer called "One Step." Which you dissolve in warm water and submerge everything you are going to be using in it for about 10 minutes. For your first time, this is what I would suggest getting.

It's not a true sanitizer according to the FDA, but it is close enough for a first time brew, just let every soak or sit for 10 minutes..

I prefer an Iodine based sanitizer called Idophor. You dillute 1 tbs with 5 gallons of water. It has a 30 second contact time, and kills everything.

Some people use diluded betadine from the drugstore or medical supply store. Or even Iodine.

Here's how I sanitize what I'm going to use. I have a 5 gallon bucket that I use for general cleaning and sanitizing of my equipment. I fill it with approximately 4 gallons of warm water and a little less than a tablespoon of Idophor. I drop my funnel, airlock and stopper into the sanitzer and leave it set for a couple of minutes. Then I dunk my hands into the sanitizer for 30 seconds to sanitize them (I do that repeatedly throughout the process.) After a couple minutes I remove the stopper, airlock and funnel, shake and lay onto a paper towel to airdry.

I then take the funnel and place it in the neck of my carboy, then pour about 3 gallons of the sanitizer into it. I let it sit for about a minute to sanitize the bottom half of the fermentor, then turn it on it's side and carefully roll it around to thorough coat all the insides of it. I do this for a few minutes then drain back into the bucket or the sink.

That's it.

Still with me? Sorry about the length, I just wanted to cover the basic and most important stuff you need to know to make this Apflewein.

Now onto the recipe, process.

Ingredients Per 5 gallons

5 Gallons 100% Apple Juice (No preservatives or additives but vitamin c Ascorbic acid is ok, it just may take a bit longer to start.)
2 pounds of dextrose (corn sugar) in one pound bags
1 five gram packet of Montrachet Wine Yeast
(People have used different types of beer/wine/champagne yeasts, each provides it's own distinct flavors and qualities, such as dryness, or sweetness, etc.)

Optional Ingredients
Some people add between 1 half pound to a full pound of Lactose to it (I used 1/2 pound in today's batch) Lactose is not fermentable by yeasts so retains a sweetness, since the montrachet yeast makes a drier wine, and I wanted to make a semi-sweet.

You can also add cinammon sticks, or other spices. But I wouldn't play around the first time you make it.

Some people add honey, or mix the apple with cranberry juice for a cranapflewein.


Equipment

5 Gallon Carboy (I use a Better Bottle)
Carboy Cap or Stopper with Airlock
Funnel


  1. [*]First sanitize the carboy, airlock, funnel, stopper or carboy cap.
    [*]Open one gallon bottle of apple juice and pour half of it into the carboy using the funnel.
    [*]Open one bag of Dextrose and carefully add it to the now half full bottle of apple juice. Shake well.
    [*]Repeat Steps 2 and 3, then go to step 5.
    [*]Pour in the mixture of Apple Juice and Dextrose from both bottles into the carboy.
    [*]Add all but 1 quart of remaining 3 gallons of apple juice to the carboy.
    [*]Open the packet of Montrachet Yeast and pour it into the neck of the funnel.
    [*]Use the remaining quart of juice to wash down any yeast that sticks. I am able to fit all but 3 ounces of apple juice into a 5 gallon Better Bottle. You may need to be patient to let the foam die down from all shaking and pouring.
    [*]Put your stopper or carboy cap on with an airlock and fill the airlock with cheap vodka. No bacteria will live in vodka and if you get suckback, you just boosted the alchohol content.


There’s no need to worry about filling up a carboy so full when you use Montrachet wine yeast. There is, just a thin layer of bubbles (http://www.youtube.com/watch?v=bKG84Md2GMk). I'm able to fit all but 4 oz. of my five gallons in the bottle. Ferment at room temperature.

It will become cloudy in a couple of days and remain so for a few weeks. In the 4th week, the yeast will begin to drop out and it will become clear. After at least 4 weeks, you can keg or bottle, but it is ok to leave it in the carboy for another month or so. It ferments out very dry (less than 0.999, see here)

If you want you can then bottle it "still" as is, or you can carbonate it.

To carbonate

Dissolve 5 ounces of corn sugar in 2 cups of boiling watter, and allow to cool. Then get another bottling bucket with a spigot, and add the 2 cups of cooled sugar water to the bottom of the bucket, and carefully siphon apfelwein into the bucket to mix it with the sugar.

Then bottle and allow to sit for 3 more weeks to carbonate.

Of course if you want to drink it "still" like wine, skip that and enjoy!!

GENERAL WARNINGS

Excessive consumption of Apfelwein WILL get you drunk at warp speed.

And feel free to ask me any questions you may have!

If you are interested, you can read one of the "bibles" of homebrewing, John Palmer's How to Brew online here http://www.howtobrew.com/sitemap.html. I recommend the section on sanitation if you want to use something other than the Idophor that I use. (I took some of the info on sanitation from that site.
 
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