tag:blogger.com,1999:blog-6503041414576508480.post6520238368080528218..comments2023-05-24T01:32:13.158-07:00Comments on Seanywonton's Brewing Blog: I gotta say it was a good day: Hoppy Pilsner and Carbonnade FlammandeSeanywontonhttp://www.blogger.com/profile/06142253930096998849noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-6503041414576508480.post-41026069846592987682010-01-31T23:28:11.239-08:002010-01-31T23:28:11.239-08:00You're absolutely right, the traditional sour ...You're absolutely right, the traditional sour ale contains some acidity that breaks down the (traditionally) lean meat - but indeed some vinegar can do the trick. OTOH, you can also just pick up some gueuze at your local PastaWorks, which is what is typically used, like in my own recipe: http://bit.ly/stoofvlees<br /><br />Oh, and stoofvlees with anything else than fries is a sin. :)Nicohttps://www.blogger.com/profile/09055397267722594001noreply@blogger.comtag:blogger.com,1999:blog-6503041414576508480.post-1762295668904393002010-01-28T15:15:41.327-08:002010-01-28T15:15:41.327-08:00our no-knead is done in the ceramic pot of the slo...our no-knead is done in the ceramic pot of the slow cooker, but we use it in the oven, comes out perfect every time by the recipe because of the slow even heating in the ceramic. I would think a dutch oven or similar would also work quite well. You might check your oven temp sometime with an oven thermo as they are notoriously wrong. 6 oven bricks on the bottom of ours takes care of opening the door temp fluctuations. :)Brett Beganihttps://www.blogger.com/profile/06225203315112893219noreply@blogger.comtag:blogger.com,1999:blog-6503041414576508480.post-73797084995929056242010-01-19T13:46:37.115-08:002010-01-19T13:46:37.115-08:00Yep, that's what we've been doing too. I&...Yep, that's what we've been doing too. I've actually got another wheat loaf going right now. Smells fantastic!Seanywontonhttps://www.blogger.com/profile/06142253930096998849noreply@blogger.comtag:blogger.com,1999:blog-6503041414576508480.post-51348398515374546242010-01-19T11:15:15.622-08:002010-01-19T11:15:15.622-08:00When I bake my bread use a cast iron pot preheated...When I bake my bread use a cast iron pot preheated in the oven at 450 degrees. Add the bread then it's 30 minutes with the lid on, then 15 minutes with the lid off.DA Beershttps://www.blogger.com/profile/13592377918990052792noreply@blogger.comtag:blogger.com,1999:blog-6503041414576508480.post-39496152975881060172010-01-18T22:23:12.693-08:002010-01-18T22:23:12.693-08:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6503041414576508480.post-70530863518087508962010-01-17T11:59:20.685-08:002010-01-17T11:59:20.685-08:00looks good but that carbonnade flammande isn't...looks good but that carbonnade flammande isn't quite to style, you see the specific cut you used kinda defines it more as an "american" carbonnade Flammande. I would enter it into category 16C-Specialty Flammande<br /><br />the beer looks tasty, it reminds me of a pre prohibition pilsner Ive had beforePaul!https://www.blogger.com/profile/02305373848929479630noreply@blogger.com