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Gaz

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    Male
  • Interests
    Mainly cake.

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  1. lol 3 Raid Clears for me. Hopefully I can level up my character quick enough to take part when it comes back!
  2. I ordered a few of those little bowls and I love them. I'd quite like some pasta bowls in the same style.
  3. Gaz

    Coffee

    I think you are unlikely to get what you want or are expecting from the set up you have, maybe someone will correct me but if you are used to a dark roast and the expectation is a very strong, bitter, cup then filter coffee is the absolute other end of the spectrum. You've probably been using finely ground, fairly stale coffee which has then been over extracted and due to the brewing method has a lot of solid matter in suspension so you've essentially tuned your palette to an extreme end of what is achievable. The way I'd probably approach this is to stick to the cafetiere but try the
  4. I think I'm def gonna make use of the freezer so some of these ideas are great. There was a garlic in there too and so many carrots, a big batch of soup seems ideal. Pickle is a really good shout, the cucumbers are like little gherkin looking things and I've got some fresh dill in the fridge so maybe that works out nicely. I think the aubergine is going to be made into a Palestinian dish where its confit in loads of oil with garlic and chilli. Might make up a load of hash browns with the potato too. Betroot I'm tempted to smoke a
  5. OK so I ordered a veg box, because I've been subsiding on bread based lunches for far too long. I've got all this to get through and I would welcome your recipes! - wild garlic - potatos (3 different varieties) - beetroot - aubergine - cucumber - courgette - cabbage - spinach - carrots - onions - leeks - a yam? Idk it's a big purple root of some kind - a huge cauliflower - brocolli
  6. I'm not sure that's exactly how it works - sure I recognise the drop in quality in Beavertown and Brewdog since they entered supermarkets, but that's also aligned with them growing and in Beavertowns case selling half the business to a big manufacturer. I think it was inevitable at some point that craft beer would cross over fully into the mainstream and that instead of having loads of shit, low quality lagers we'd have loads of shit, low quality pale ales but I think that's to do with breweries growing and taking on investment money and needing to show different figures and results. If
  7. I think the switch is hackable, it's XAJ70002 serial code but it's likely on a recent firmware. Reading the guides it seems like quite a complicated process to actually hack it. I want to set up the Wii U for wii bowling anyway so I'll see how easy that looks for hacking.
  8. Gaz

    Coffee

    It looks like a dapper robot. What is my purpose? You brew coffee.
  9. I think the point is that the Non Alcoholic Beer costs less but the higher abv beer costs more so you've come out even on the four pack. I quite like a N/A beer in between the higher ABVs or if I'm driving so it's no problem for me. It's a real shame that N/A beer in this country is really focussed on shit lagers and flavourless pale ales when if you go to a supermarket in Sweden you can pick up all sorts of stuff between 0.5% - 2% that's interesting and flavourful. They are highlighting the work done by a lesser known brewery that is making those more interesting low ABV beers and I thi
  10. Cloud water are putting 8 beers in tesco, contract brewed at brewdog. A 4 pack of collabs with minority owned businesses with cloud water and brewdog not taking a profit. Then their core range is being discontinued and a replaced by new recipes for tesco. I think it's a good thing, obviously supermarkets are bad but they are also inevitable. Raising the profile of queer and black owned breweries and shielding them from the supermarkets bullshit is a really good way for cloud water and brewdog to use their position to help the industry. It als
  11. I thought about starting a new thread for this but it seems to fit here. I want to choose a system for playing retro games, mostly SNES/MD and MAME stuff. I bought a PS Classic for this but never managed to get it working and didn't want to spend more money on the "correct" memory stick for it. I've got a PSP on Custom Firmware, I have a Wii U, I've got an original Xbox with a mod chip, there's a Wii somewhere if I can find the cables and I have a Switch. I do like the idea of something that's handheld, but with the option of playing it on the TV - so the Wii U is seeming like a decen
  12. Now seems the absolute worst time to go to restaurants or anywhere really. In a few weeks, when people have calmed down a bit but before cases have started shooting up again would possibly be alright but I'd be strictly limiting it to pubs/taprooms with large outdoor spaces & food trucks or country pubs in the middle of nowhere.
  13. Oh I've been meaning to update this thread with a couple of at home things I had recently. The first one was a bit of a treat so it cost a fair bit - Nutshell at Home Iranian fine dining with cocktails. This one was 7 courses at £60 and then another £30 for cocktails, which honestly were the best bit. The presentation on this was fairly basic and one of the plastic pots split in postage - sadly a quite common thing with the kits I've had so far. It started with "bazaar bread" with an olive tapenade, some mushroom croquettes and then the stand out dish for me was the Beetroot
  14. I've done a couple of loaves since and I'm starting to see better results, so thanks for this! My latest one is much more airy and bubbly inside but it also tastes watery somehow - maybe underbaked or too much starter? I let it bulk ferment overnight in the fridge and then shaped it up and let it rise on the counter until lunch time. I baked it without the cast iron so I didn't have to try and get it into the pot which I think threw the times off. I'm pretty sure I didn't bake it for long enough and judging by the bit of the dough I put to one side, I could have let it rise a bit longer.
  15. Freezing won't do much - you'll want to pasteurise, which is pretty easy to do if you have a sous vide wand - just stick it to 60 degrees and throw the bag in for an hour. It could also be that the preservatives in the fruit have inhibited the yeast, or created the off flavours. I do a lot of fruited beers and the only time I've had a bad infection was when I left some wort for a couple of days and it ended up reeking of vomit. Because I'm mostly doing sour beers they are already protected against the worst stuff so any infection I get just saves me pitching the yeast.
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