Tuubje-Con 2005!

[Corvus]

a raclette isn\'t the same as gourmet

raclette is heating cheese, and then scraping off the molted cheese and puttint this on a piece of bread, with salad, etc
like in this picture:

The electric variants you are referring too are usually a combination of raclette, gourmet and stone-grill, something like this:

a real gourmet set looks like this, and uses alcohol based fuel fo the fires underneath the pans:

I hope everything is clear now

 

[finn17]

My life is now complete...

 

[dauber22]

Man! There\'s no end to the stuff you can learn here! :wow:

 

[marineboy]

...bread yeast and beer yeast... how do these two contaminate each other? Do the two activities have to be practiced separately?

What about in the days of yore? Every household must have been doing both simultaneously.???

 

[MarkusTay]

I make bread in the kitchen, and I brew in my attic, so there is a whole floor in my house between the two. I don\'t think I get any contamination, and I don\'t think that would effect it regardless. Sourdough bread is actually made with \'soured\' beer, and I know for a fact that \'jailhouse brew\' is made with a piece of bread. I think I just got me some bad yeast.

(Thank God I\'m a man otherwise that could\'ve been taken VERY wrong)

lol

Sorry, didn\'t mean to hi-jack Tooshy. That gourmet concept sounds pretty cool. Does each person get their own grill? Maybe I can reproduce that here with small \'George Foreman\' Grills? The raclette sounds cool, but we already have something called fondu that seems to be along a similar vein.

Damn! This thread is getting me in the mood for some wine and cheese. I wonder if the local vineyards are starting their tours yet...

 

[minimaker]

Origineel geplaatst door MarkusTayThat gourmet concept sounds pretty cool. Does each person get their own grill?

No, what you usually have is that there is one of these things one the table for about 6 people and several plates of pre-cut vegetables and meats. At our place we actually have three types of these (gourmet, stone-grill and a cooking/frying thingy) so when we have more guest we put two of them on the table.

Bye, Ming-Hua

 

[vincegamer]

Originally posted by MarkusTay
I make bread in the kitchen, and I brew in my attic, so there is a whole floor in my house between the two. I don\'t think I get any contamination, and I don\'t think that would effect it regardless. Sourdough bread is actually made with \'soured\' beer

First of all, sourdough is not made from beer. It is made from flour, water and yeast.
Take flour, add water and let it sit on the shelf for a couple of weeks adding flour and water daily. One day it will suddenly inflate like a balloon and you\'re good to go.
I know because I have done this. Some people start with a \"starter\" that in some cases has been going for generations. You have to have the right yeast in your environment, which is why San Francisco is known for Sourdough bread and Florida is not. Different yeasts yield different tastes.

Now, notice I never said add yeast. That\'s because it\'s in the air. You let it grow slowly by feeding the starter until you get a critical mass (and you have to keep feeding the starter afterward too, like any living thing it needs new food).
Here\'s the thing: unless your first and second floors are air tight from each other, your yeast will travel through the air and do battle with the other yeast. The other thing of course is there has to be enough yeast in the air. Guess what; the more you bake/brew, the more yeast escapes into your air. So while you could do both for a while, if you do both frequently, the yeast will eventually reach that point where there\'s enough to compete for resources and your beer yeast will win.
So, you could have gotten bad yeast, but you may also have finally brewed enough beer to create a powerful yeast army.


@marineboy
In days of yore, beer making was a carefully guarded secret and most people did not bake. We have time now to generalize and do lots of things, but in the past people tended to be more specialized. Also, baking is necessary to survival, while brewing, well I know some would disagree, but it\'s not, so most people didn\'t take the time (or buy the equipment) to brew.

 

[MarkusTay]

Thanks for the info, Mig-Hua.

Okay Vince, you are the baker and I am not. I use a breadmachine and boxed bread-mixes. The mix I use for sourdough tells you to use beer, preferrably beer that has gone slightly \'sour\'. Certain types of beer require a small portion of \'soured\' beer added into the mash (I believe stout is one). Since I don\'t keep soured beer I always used fresh beer in the mix, and it worked fine. I haven\'t brewed anything in about three years, and have only been using the bread machine for about that long. I think it is because I\'ve been trying to make the dough from scratch, instead of the mixes. My last was a German Rye that just never rose. I guess getting the dough just right is harder then I thought; I\'ll have to go back to the pre-mixed kits.

 

[Sand Rat]

Just to throw a note of beerdom back into this discussion -

SHINER BOCK!!! a real beer brewed only in Texas.

Course you want to drink it before it hits room temperature - then it gets mean.

 

[Tuubje]

From a convention, over beers and on to culinary refinements. I love this thread

 

[MarkusTay]

We are an eclectic lot, eh?

 

[dauber22]

Originally posted by steelcult
Just to throw a note of beerdom back into this discussion -

SHINER BOCK!!! a real beer brewed only in Texas.

Course you want to drink it before it hits room temperature - then it gets mean.

Oh, man! How did I forget SHiner Bock Excellent stuff. You\'re right, though. Definately NOT intended to be served at room temperature lol

 

[Fizl]

Originally posted by Corvus
a small selection of belgian beers:

Maes
Ambiorix
Palm
Hoegaarden
Ciney
Chimay
De Koninck
Primus
Affligem
Belle-vue
Kasteelbier
Palm
Grimbergen
Stella-Artois
Corsendonck
Westmalle
Duvel
Hoegaarden
Leffe
Jupiler
Satan
Ciney blond
Petrus

...

I went to bruge for 3 days and came back having tasted 83 different beers...don\'t think your list is long enough!

Shaz

 

[Fizl]

Originally posted by Corvus
a raclette isn\'t the same as gourmet

raclette is heating cheese, and then scraping off the molted cheese and puttint this on a piece of bread, with salad, etc
like in this picture:

The electric variants you are referring too are usually a combination of raclette, gourmet and stone-grill, something like this:

a real gourmet set looks like this, and uses alcohol based fuel fo the fires underneath the pans:

I hope everything is clear now

Well mine looks like an electric version of the second one, with the grill under and a hotplate on top, and to confuse it all is called a gourmet table set and raclette table grill General purpose !!

Shaz

 

[finn17]

I\'d like one of these:

Built into the arm of a \'Laz e Boy\' recliner instead of the phone thingy. Beer fridge and cheese melter...

*Homer Simpson drool*

 

[Sand Rat]

Originally posted by dauber22

Originally posted by steelcult
Just to throw a note of beerdom back into this discussion -

SHINER BOCK!!! a real beer brewed only in Texas.

Course you want to drink it before it hits room temperature - then it gets mean.

Oh, man! How did I forget SHiner Bock Excellent stuff. You\'re right, though. Definately NOT intended to be served at room temperature lol

Everyone drinks the Bock, yet forgets the Bock. Must be something in the beer.

 

[Quase]

Slightly OT from the beer/food conversation;

But on topic with what actually started the whole discussion :
I just stumbled onto this post from Tuubjes\' store-site

And I just wanted to say thanks for a great day; I don\'t know how he organised the different tournaments in one day, but he did it!

The only \"bad\" thing that happened was the announcement that due to an organisational delay, the first 40K battle was to be finished in 1.5 hours and I was facing off against the Tyranids. Bright side? The Nid player only needed two turns to score a massacre against me.

Luckily I still ended 2nd (the first was of course the Nid player).

Once again thanks fer a day full of gaming fun.

Back on topic, have you guys ever tried Barbar? It is a honey-based blond beer, excellent for accompanying those longer battles.