you lot are a bad influence!

[Vossy1]

Poor k, you don't stand a chance :rofl: ...the forum imps are whispering in your ear :twisted: ...it's all down hill from here :whistle:
Beer, wine, cider, flavoured beverages, sausage, cheese, bread, smoking...oh my...a one stop resource :rofl:

 

[oldbloke]

You need to stop using DJ's and get 25lt fermenters for wine.

Well, that's one way of looking at it.
OTOH, if you do 1 or 2 gallon batches, you get to play more often, and you have Variety.

 

[Aleman]

Beer, wine, cider, flavoured beverages, sausage, cheese, bread, smoking...

Shaving . . . Don't for get Shaving . . Double Edge, Shavette, Cut throat, Soap or Cream . . .The list goes on and on . . . .

 

[graysalchemy]

Pickles, Vinegar, Worcester sauce :whistle: :whistle:

 

[joe1002]

Beer, wine, cider, flavoured beverages, sausage, cheese, bread, smoking...

Shaving . . . Don't for get Shaving . . Double Edge, Shavette, Cut throat, Soap or Cream . . .The list goes on and on . . . .

How to build a shed for free...

It's a very slippery slope, just wait until you get into all grain brewing :whistle:

 

[krazypara3165]

Poor k, you don't stand a chance :rofl: ...the forum imps are whispering in your ear :twisted: ...it's all down hill from here :whistle:
Beer, wine, cider, flavoured beverages, sausage, cheese, bread, smoking...oh my...a one stop resource :rofl:

......Should there not be some form of warning on the home page?

"warning! joining this forum may result in....
Loss of savings,
Increased alcohol consumption,
Failed partnership,
Realising your house is never large enough,
Building a pub (shed) in your back garden,
Becoming disappointed with the choice of beer in your local......"

I think that covers some of it. However the list is not exhaustive! :p

 

[Vossy1]

:rofl:

However the list is not exhaustive!

and neither was mine by the looks of it....they're at it again...whispering :twisted:

 

[Tim_Crowhurst]

bbq's you say.... You should have a look in to sausage making and hot smoking large slabs of meat on your kettle BBQ....

Both of which are delicious on sourdough rolls - you should try that too...

...and if you and up with some left over rolls, how about a nice homemade stilton to go on them?

:lol:

And some gorgeous plum & cranberry chutney to go with the cheese.

 

[Brewtrog]

How about a hand stitched leather tankard

 

[graysalchemy]

I have got a chutney made with damsons from the damson gin to go with the Caerphilly I have made. Just need an oat biscuit recipe. I was promised one by a certain member but it never arrived. *cough* Callum.

 

[Brewtrog]

I'll have an oat biscuit recipe somewhere for you Grays

 

[graysalchemy]

AAAAAAAAH yes please :thumb:

 

[Brewtrog]

I'll be honest I've not made it myself, but I've got enough books on baking about, give me an hour or so.

 

[Tim_Crowhurst]

We should swap chutney recipes, GA. Here's mine:

750g plums (stones and skins removed)
500g bramleys or crab apples
250g cranberries (you can use blackcurrants or gooseberries if you can't get cranberries)
250g raisins
250g shallots or leeks
300ml wine/cider vinegar
300g granulated sugar
1 cinnamon stick
2 star anise
3cm fresh ginger, grated
2 medium chillies, finely chopped

Put everything into a large stainless steel or aluminium stock pot or preserving pan. Bring to the boil, and simmer until thick. Spoon into hot sterilised jars and seal, then leave for 6-8 weeks to mature.

I normally make it at the end of October when the apples are ripe, and it is ready just in time for Christmas. You can use the plum skins and stones for plum brandy.

 

[graysalchemy]

Here you go Tim (and anyone else)

400g Tinned Tomatoes (trimmed and chopped)
300g Pureed Damsons (from damson gin)
230g Thinly Sliced Onion
10g Pureed Garlic
5g Pureed Ginger
60g Tomato Puree
150ml Cider Vinegar
150g Brown Sugar
2 tsp Mustard seeds
1 tsp Fennel Seeds
1 tsp Cumin Seeds
10 Green Cardamom Pods
2 tsp Worcestershire Sauce

Soften onions, ginger and garlic in a little oil. Crush the Spice seeds and add. When translucent add all the other ingredients and simmer for 1 hr until reduced by half.

Sterilize jars and put warm chutney into jar. Seal and allow to cool. Keep refrigerated use within 6 weeks.

I think it was a chutney for something else but i used the damsons from the Gin. 300g of puréed Damson was all I had I don't know what that equates to whole damsons. The spices etc were added to my taste.

The Worcestershire sauce was actually Madchester sauce, one of my previous alchemy's.

 

[graysalchemy]

Now look what you have done Krazypara, you have started another non brewing recipe swapping thread, the beer purists will not be happy. :whistle: :whistle:

 

[calumscott]

I have got a chutney made with damsons from the damson gin to go with the Caerphilly I have made. Just need an oat biscuit recipe. I was promised one by a certain member but it never arrived. *cough* Callum.

Sorry!! Been bloody hectic! I'm due you a couple of beers too! And some yeast...

 

[calumscott]

Oh, and jams and jellies are great, especially with foraged fruit... :whistle:

 

[graysalchemy]

And we haven't mentioned foraging. :whistle:

 

[Brewtrog]

Sorry it's taken so long, but turns out I can vouch for this recipe for oatmeal biscuits, I'd forgotten my mum did them last year as part of presents for family.

For 25-30 biscuits
50g oat bran or oat meal
175g wholemeal flour
2 level tsp baking powder
1tsp dried mustard powder
1/2 tsp ground black pepper
1 tsp salt
100g unsalted butter, chilled and diced
2 level tbsp golden caster sugar
3 tbsp milk
plain flour (for rolling)
sift oat bran, flour, baking powder, mustard powder, pepper and salt into a large bowl and add any bran left in the sieve.
rub in flour and sugar
Add milk, mix till dough is formed
knead lightly on floured work surface
set aside for 15 mins
preheat oven to gas mark 4 (180C) and line 2 baking trays with baking parchment
Roll the dough out till slightly thicker than a pound coin and cut out shapes
Obviously reroll trimmings and repeat till all used
Prick with a fork and arrange on baking trays
bake in middle of the oven for 12 mins or so, until golden around the edges.
Cool and enjoy

Supposedly will keep for a few weeks.