Search found 582 matches

by klickcue
Sun Dec 08, 2013 2:29 pm
Forum: Public House
Topic: Cast Iron Skillets?
Replies: 12
Views: 7043

Re: Cast Iron Skillets? Revisited

I thought I would revisit this topic again since there seems to be a mystic in seasoning cast iron skillets. There is not a thing magical about carbonizing a cast iron skillet. The following images are of a nice (abused) Wagner 6 inch cast iron skillet made in Australia. The skillet was well rusted ...
by klickcue
Wed Nov 20, 2013 9:27 pm
Forum: Public House
Topic: Cast Iron Skillets?
Replies: 12
Views: 7043

Re: Cast Iron Skillets?

Here is the best website I've ever read about seasoning: http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/ Allen, that is an excellent blog...thanks for sharing! Ken Not a bad web site site. Thank you for the link. She is still learning. First, I do not be...
by klickcue
Wed Nov 20, 2013 8:00 pm
Forum: Public House
Topic: Cast Iron Skillets?
Replies: 12
Views: 7043

Re: Cast Iron Skillets?

Cast Iron is hands down one of the best surfaces I have cooked on. Heats well and even and hold heat very well, sears a killer ribeye. Klickcue is spot on with the best method to season, it will get smokey. After several cooking sessions I will even put a very light coat of oil on the skillet or du...
by klickcue
Wed Nov 20, 2013 5:31 am
Forum: Public House
Topic: Hard Boiled Eggs
Replies: 15
Views: 7246

Re: Hard Boiled Eggs

Dan,

Excellent find. Thanks
by klickcue
Wed Nov 13, 2013 8:44 pm
Forum: Public House
Topic: Hard Boiled Eggs
Replies: 15
Views: 7246

Re: Hard Boiled Eggs

I love me a boiled egg, but 15-20 mins seems waaaaaayyyy too long. I usually do 6 so the center doesn't become overcooked. Is that necessary for the pickling process? I am not a food scientist but I would be careful with under-cooking. A short term hard boiled egg would be good if eaten immediately...
by klickcue
Tue Nov 12, 2013 5:29 am
Forum: General Discussion
Topic: I am still around
Replies: 4
Views: 2803

Re: I am still around

JMcG wrote:Chris, good to know you're still around and keeping your hand in.
I'm still farming some strains on slants (25 or so), let me know if you need any.
jim
Thanks Jim.

Glad that you are still farming!

I will see how I do with the yeast that I have.

Enjoy yourself.
by klickcue
Mon Nov 11, 2013 9:11 pm
Forum: General Discussion
Topic: I am still around
Replies: 4
Views: 2803

I am still around

I check the forum about every morning before heading off to work just to see how everyone is doing! By my last count, I have not brewed a beer in about 1 1/2 years. Time gets away. I figure that I will brew a batch this winter now that the water is starting to cool off. I feel that I will be a begin...
by klickcue
Mon Nov 11, 2013 8:56 pm
Forum: Public House
Topic: Cast Iron Skillets?
Replies: 12
Views: 7043

Re: Cast Iron Skillets?

Avoid using it for foods that stick very well and are hard to remove, such as scrambled eggs. All you wrote above is good advice. I cook eggs all the time in my skillets; fried, scrambled or omelets. Try this to season you skillet again. What is happening is that a thin carbon layer is building up ...
by klickcue
Sun Nov 10, 2013 12:59 pm
Forum: Public House
Topic: Hard Boiled Eggs
Replies: 15
Views: 7246

Re: Hard Boiled Eggs

DJ in KC wrote:I eat the shells - easier.
Excellent idea, that is one way of getting calcium :lol:

Nice that you are still vertical Dan :bounce:
by klickcue
Sat Nov 09, 2013 12:50 pm
Forum: Public House
Topic: Hard Boiled Eggs
Replies: 15
Views: 7246

Re: Hard Boiled Eggs

The question was asked about farmer fresh eggs of having a hard time of removing the shell. Let us think about the egg. On a fresh egg, the interior of the egg shell has not had to dehydrated and has not pulled away from the hard shell. So, it is a two part process coming from the farmer with a fres...
by klickcue
Sat Nov 09, 2013 9:27 am
Forum: Public House
Topic: Hard Boiled Eggs
Replies: 15
Views: 7246

Hard Boiled Eggs

I eat a lot of pickled eggs in a year which require hard boiled eggs. So, this would apply to the seasonal Deviled Egg. A 9" kettle will hold 18 large eggs in a single layer. Before the eggs are removed from the shipping carton, I punch a small hole in the large end of the egg, shipping cartons have...
by klickcue
Sat Nov 09, 2013 7:58 am
Forum: Public House
Topic: Cast Iron Skillets?
Replies: 12
Views: 7043

Cast Iron Skillets?

I have been curious as to how many in the group use cast iron to cook with.

Do you know how to season (carbonize) a skillet or dutch oven?

This is a knowledgeable group so the topic will be helpful for all.
by klickcue
Sat Mar 23, 2013 7:14 am
Forum: General Discussion
Topic: CO2 Tank Refill Locations
Replies: 12
Views: 11188

Re: CO2 Tank Refill Locations

praxair is our club affiliate for compressed gasses including propane. i would just swap our your tanks and some time down the road you may get your new ones back. fill all of your tanks at once because there is a hazmat fee for each visit , or combine your visit with friends and split the hazmat f...
by klickcue
Thu Jan 24, 2013 8:32 pm
Forum: General Discussion
Topic: Electronic Thermometers for Brewers
Replies: 1
Views: 2088

Electronic Thermometers for Brewers

http://hbd.org/mtippin/thermometer.html

Some of you might get some information out of this topic that was nicely done by Ken Schwartz.

Basically different electronic thermometer circuits.
by klickcue
Thu Oct 18, 2012 9:03 pm
Forum: General Discussion
Topic: Kai's Microscope Link
Replies: 0
Views: 1918

Kai's Microscope Link

While I am thinking about it. Kai has uploaded a great WIKI post to his web for using a microscope and counting yeast cells. http://braukaiser.com/wiki/index.php?title=Microscope_use_in_brewing Even if you are not into growing yeast or looking at them, it is worth the time for an education. Kai did ...