FlaSoxxJim

QUOTE (Texsox @ Feb 19, 2009 -> 12:16 PM) To me, a monster is a fictional character. . . Screw You, Texas Boy!!!

QUOTE (WilliamTell @ Feb 19, 2009 -> 11:15 AM) Not many to choose from for "history's greatest monster" And the only correct answer, of course, is Pauly Shore.

QUOTE (SouthsideDon48 @ Feb 19, 2009 -> 12:48 AM) Also, when it comes to wings with bones in it, I love Hooters' mild wings. They're much more meatier than typical wings you'd get anywhere else, and I also ask for only flappers when I go to Hooters because I'm not a big fan of wings that look like drumsticks. I think most people are the opposite, and would rather have all drumettes if the could. I sure make a bead for the drumettes when a big mess of communal wings comes to the table! Rock made me start realy craving wings with this thread, so we went to a new sports bar tonight and I gave their wings a spin. Had 3 different flavors (sesame Asian, garlic honey, and atomic). All were tasty but one were world class. And I laughed at the 'atomic' moniker when I bit into them. Sheesh. . . if you're going to advertise an extreme hot wing, then at least put some effort into it and make it a meal that fights back. Time to mail order some Anchor Bar Suicide Sauce and make some manly hot wings.

Why is it called a 'refrigerator' and not just a 'frigerator'? There is an assumption that everything going into it has been cold once and needs to be made cold again, but that is certainly not universally true. Also, why is the word for 'palindrome' not a flippin' palindrome??

Wish I was there - I also love good wings. There's a place here that does brilliant garlic wings I could eat every day and another place close to work that does jerk wings that are out of this world. Now I'm hungry.

QUOTE (dasox24 @ Feb 17, 2009 -> 02:20 PM) I love me some granny smiths Dipped in cheese or chocolate - otherwise just a tad tart.

Gala when they are cheap enough, otherwise fuji. Granny Smiths are too tart for me for eating, but they sure make a wonderful cider.

QUOTE (shipps @ Feb 12, 2009 -> 04:05 PM) And Iam not moving it either. You're drunk with power is what you are!

QUOTE (ChiSox_Sonix @ Feb 12, 2009 -> 03:57 PM) I'm glad this is in the Video Game catch-all thread Oops - I just saw "Catch All" in the title and went with it.

How come no Mods have pinned a Happy Birthday Darwin thread yet? Happy Bicentennial, Chuck D! :drink Oh, yeah, you too, Lincoln.

:cheers

QUOTE (knightni @ Feb 10, 2009 -> 08:29 PM) Flaxx likes They Might Be Giants...! Fact

QUOTE (DABearSoX @ Feb 10, 2009 -> 04:41 PM) I am using the PB2 b/c I have herd mixed and mostly bad results when using nut extracts (thats what she said). I came across this thread and thought I would give it a try http://www.homebrewtalk.com/f12/peanut-but...t-butter-61538/ That's an interesting thread, and it convinced me that peanut butter stout is a worthwhile pursuit. Also, some decently beergeeky folks on that site, which is great. I Loved the dancin' banana shorthand inquiry about possible strategy of using a weissbier yeast strain and high fermentation temperatures to get some banana notes - and loved it even more when the other poster knew exactly what he was talking about. Homebrewers are swell folks.

QUOTE (DABearSoX @ Feb 10, 2009 -> 04:13 PM) Def correct on that...I ferment in a temp controlled mini fridge and I can only fit one carboy in there so bottle conditioned ales are the way I go... When I get a bigger apartment i may have to get a bigger fridge or chest freezer and start makin soem lagers That was always my plan when I went to the Johnson Controls fridge fermentor. Then I realized I just plain never had the patience for lagering.

Yeah, it would probably be easiest to use a fruit flavoring at bottling and not actually fermenting with the fruit. Not nearly as adventurous though. If you're going that route though (flavoring when bottling), why not just do the same with the peanut butter flavoring as well?? I can't help but think you're going to be screwing with a perfectly good batch of porter. Alas, I've poured my share of noble experiments down the drain too, and the Zymergy Muse cannot be ignored when she's put ideas in your head. I did a spruce beer once way back when and really overdid it on the spruce essence. The beer came out smelling and tasting like Pine-sol. I choked down as much as I could (poor college student), but in the end had to concede the fact that I blew that beer and consigned much of it to the sink.

QUOTE (NorthSideSox72 @ Feb 10, 2009 -> 03:45 PM) You should be able to use guidance from recipes for limbics, to see how to add in grape or strawberry or whatever. Yeah. . . the limbics are a set of paleomammalian brain structures. . . the hippocampus, amygdala, and such. Not sure about adding them to a beer recipe, but it would be different. Perhaps you were instead referring to the Belgian lambics? Authentic fruit lambic actually has the fruit added to the beer usually several months after initial fermentation, with the added fruit sugars initiating an additional round of fermentation. Sort of the Belgian equivalent of krausening. I'm sure DABearSoX is looking for a quicker turnaround on his beer. Got to keep the brews coming. Now I'm thirsty and I want a PB&J.

QUOTE (DABearSoX @ Feb 10, 2009 -> 03:37 PM) Yea....it's gonna be quite the experiment...i have been egged on by other brewers b/c from research online i can't find anyone that has actually tried doing it....I mean there's Pizza beer but no PB&J beer? I found a place that sells powdered peanut butter so I am going to use that for the peanut butter part obviously - using real peanut butter or peanuts who kill the beer with oils. I assume that once that powdered peanut butter is rehydrated it will still have some oil to it. You said you have done some research, so you've likely thought of most of these things, but here are some things that come to mind. If you are using actual jelly, make sure you use something that is preservative free or you could hamper your yeast. Also, I'd avoid anything with added sucrose so you don't get any stray vinuous flavor notes. You'll get some of that anyway with the fructose, so if you have temperature control for your fermentation I'd make sure you are fermenting at 65º or so. If I was trying to get some jelly notes without actually using jelly, I'd use winemaker's fruit concentrate. Either using fruit or juice (but especially whole fruit), do not add it to the boil or else the cooked pectins will give you haze problems (not a huge issue in a porter, I know) and also body and mouthfeel issues. Instead, add it to the kettle right after knockdown and let it steep for an extended period of time. Have you brewed with fruit before? If not, get ready for a helluva vigorous primary fermentation. Good luck!

QUOTE (DABearSoX @ Feb 10, 2009 -> 03:28 PM) Ok more Jelly answers...i don't care about crunchy or creamy... (I have a reason, I am making a PB&J porter and I am trying to figure out the fruit flavor to use) Ah ha!! really?

QUOTE (Soxy @ Feb 10, 2009 -> 03:22 PM) Smooth peanut butter only. No jelly. Definitely smooth PB. That is one of the great debates between my wife and I, she likes the crunchy stuff and I prefer smooth for sandwiches.

strawberry or raspberry preserve, with lots of fruit chunks. PBJ sorta sounds good right now. . . if I trusted anything with peanuts at the moment, that is.

QUOTE (Texsox @ Feb 10, 2009 -> 03:02 PM) Wow, I pay $550 a 1/2 mile from campus. And I finally gave in a turned on the air conditioning today. It was almost 80 inside the house. I can't wait until I qualify for senior citizen discount pricing deals like that.

Any chance you could tell us what sort of website it is?

QUOTE (RibbieRubarb @ Feb 10, 2009 -> 11:26 AM) Thank you all. I am spending the day getting the cake out of my fur. I'm not really hip to the plushie subculture. What bodily product is "cake" a euphemism for again?

QUOTE (SoxFan562004 @ Feb 10, 2009 -> 11:32 AM) I've seen they've tried to make it a movie a few times but always end up not happening for various reasons. Early on there was plans with Belushi and Pryor and then recentally a reading done with Will Farrel (sp?) Lily Tomlin and Paul Rudd. http://en.wikipedia.org/wiki/A_Confederacy...ilm_adaptations John Candy and Chris Farley were supposedly also tapped for the part before they died, so there does seem to be a bit of a curse there.