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Wicked Mike Delivery

bierz

bierz

Wicked Mike sent me two packages of his peppers, which I hope to soon ferment into a red and an orange sauce.   I know that there are peace bhut jolokia here, but I need to talk with him to find out what the rest are.   I'm excited.  Just need to head to the homebrew store and grab one additional airlock setup - probably more like 5 - ha, so I can get a few things going.  Probably not all hot sauce related, though.
 
deer+and+peppers.jpg
 
bierz said:
Wicked Mike sent me two packages of his peppers, which I hope to soon ferment into a red and an orange sauce.   I know that there are peace bhut jolokia here, but I need to talk with him to find out what the rest are.   I'm excited.  Just need to head to the homebrew store and grab one additional airlock setup - probably more like 5 - ha, so I can get a few things going.  Probably not all hot sauce related, though.
 
deer+and+peppers.jpg
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I'm patiently waiting for the beerz, bierz =)
 
grantmichaels said:
 
I'm patiently waiting for the beerz, bierz =)
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I used to brew but haven't for at least two years.  My homebrew buddy moved to STL and I gave him the gear.  I have a bunch of friends that own breweries so I have my fun that way.  If you want beer photos, I certainly have some and can take more pretty frequently.  I think we need to chat about sous vide, though. 
 
bierz said:
 
I used to brew but haven't for at least two years.  My homebrew buddy moved to STL and I gave him the gear.  I have a bunch of friends that own breweries so I have my fun that way.  If you want beer photos, I certainly have some and can take more pretty frequently.  I think we need to chat about sous vide, though. 
Click to expand...
 
I haven't been doing as much food-wise w/ it ..
 
I got into it early, and used the hell out of it - mostly as a way to have a nice long readiness window for eating ... because I used to get stuck at work, often for hours, all the time ...
 
Now I work remotely, and I've been using BBQ more of the time for meats, but I use the sous vide machines to revive my BBQ and I still leverage vac sealing more often than most, I'm thinking ...
 
I never really explored it all that fully - I didn't do much w/ eggs, or make components for desserts, or custards or anything ...
 
We used it primarily for chicken, for dieting, but also for steak ... and I've done hamburgers in there of course ...
 
More recently I added a Sansaire to the fleet, so that opens up some new opportunities that weren't there before ... bigger cuts, specifically ...
 
Mostly though, I'm using that gear for brewing ...
 
I've got an email out to a guy doing biere de garde by sous vide, and am amid correspondence w/ Douglas Baldwin about the pastuerization requirements for botulism for wort for a little project I'm working on ...
 
I dunno ... that's about it. I didn't really do as much of the flashy sous vide, I mostly used it as a way to still get to eat decent meat with a variable dinner time, LOL ...
 
Doing anything interesting w/ yours?
 
grantmichaels said:
 
I haven't been doing as much food-wise w/ it ..
 
I got into it early, and used the hell out of it - mostly as a way to have a nice long readiness window for eating ... because I used to get stuck at work, often for hours, all the time ...
 
Now I work remotely, and I've been using BBQ more of the time for meats, but I use the sous vide machines to revive my BBQ and I still leverage vac sealing more often than most, I'm thinking ...
 
I never really explored it all that fully - I didn't do much w/ eggs, or make components for desserts, or custards or anything ...
 
We used it primarily for chicken, for dieting, but also for steak ... and I've done hamburgers in there of course ...
 
More recently I added a Sansaire to the fleet, so that opens up some new opportunities that weren't there before ... bigger cuts, specifically ...
 
Mostly though, I'm using that gear for brewing ...
 
I've got an email out to a guy doing biere de garde by sous vide, and am amid correspondence w/ Douglas Baldwin about the pastuerization requirements for botulism for wort for a little project I'm working on ...
 
I dunno ... that's about it. I didn't really do as much of the flashy sous vide, I mostly used it as a way to still get to eat decent meat with a variable dinner time, LOL ...
 
Doing anything interesting w/ yours?
Click to expand...
 
I'd never considered using a sous vide device for brewing.  Interesting stuff.  Chicken is nice and foolproof, but I wasn't excitd by the results.  If you like eggs you should try them.  Simple and you can get an amazing custard-like consistency.
 
I did the 72 hour beef shortribs and they were delicious.  Burgers are great.  Done some fish and lots of steaks.  Oh - very thick pork chops are amazing because you can get them safely medium rare all the way through.  Next on my list are custards and duck confit.  Followed maybe by infused oils --- I have the Anova and love it.
 
bierz said:
 
I'd never considered using a sous vide device for brewing.  Interesting stuff.  Chicken is nice and foolproof, but I wasn't excitd by the results.  If you like eggs you should try them.  Simple and you can get an amazing custard-like consistency.
 
I did the 72 hour beef shortribs and they were delicious.  Burgers are great.  Done some fish and lots of steaks.  Oh - very thick pork chops are amazing because you can get them safely medium rare all the way through.  Next on my list are custards and duck confit.  Followed maybe by infused oils --- I have the Anova and love it.
Click to expand...
 
Most of the sous vide cooks I did, I did when I only had a crème brulee torch ... and I didn't have a BBQ grill ... and I'm lazy.
 
Now I have all of the accoutrement and just need to get back into cooking sous vide ... The Searzall really was the missing link to sous vide, and I have one now, but I mostly have been using it to toast bread and melt cheese ...
 
I need to fire up the VacMaster and get into it, again ...
 
Just trying to learn to brew some beer first, real quick ... lol, real quick ... yeah right =)
 
What camp are you in photo wise? ... I've long considered naming my 1st born Canon ;)
 
The searzall really is key for what I do.  Otherwise you'd have some boring limp, though well cooked meat. 
 
I shoot with a Canon 6D and various lenses.
 
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