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(Some Guy)   For the Fark foodies, Fun with beer. Just made some Chocolate porter Raspberry Sorbet. LGT where I work   (legendbrewing.com) divider line 17
    More: Cool, microbreweries, Fark, Virginia, brunches  
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178 clicks; posted to FarkUs » on 13 Nov 2012 at 2:57 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



17 Comments   (+0 »)
   
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2012-11-12 07:44:52 PM
Hasn't quite cured yet, but had to get into it.

img.photobucket.com
 
2012-11-12 07:53:01 PM

Cerebral Knievel: Hasn't quite cured yet, but had to get into it.

[img.photobucket.com image 850x634]


I love your spoon. Where did you get it?
 
2012-11-12 07:55:23 PM
So, this was made for one of those little 1 quart counter-top ice cream spinners.

I used one 22oz bottle of the Chocolate Porter from Legend Brewing Company.*
a pack of fresh raspberries.
1:1 simple syrup= 3/4c water, 3/4c sugar. desolve, then boil for two minutes.

throw the whole mess into a blender and run on high speed until the raspberries do not exist anymore, and the beer gasses out.

strain the mixture through a very fine sieve to collect the seeds from the raspberries and chill the mixture until it gets close to freezing.

add the mixture to your ice cream freezer and run till it's done.. with the extra alcohol and sugar, it will take longer to get good crystal formation. about 45min. or when the machine starts to really struggle.

6.5%abv Sorbet!

came out very nice! alcohol isn't really detectible but it's there, the chocolate and the fruit comes through very well.

*chocolate porter is our regular porter, but we add 100% natural cocoa extract to the bright tank right before packaging. A holiday seasonal. available in Virginia, N. Carolina, and Maryland.

sorry if it all sounds spammy, I just love cooking and playing with this stuff as well as drinking it and wanted to share.

what beerness comes from your kitchen farkers?
 
2012-11-12 08:01:52 PM

Silly Jesus: Cerebral Knievel: Hasn't quite cured yet, but had to get into it.

[img.photobucket.com image 850x634]

I love your spoon. Where did you get it?


the family has had the set for several decades. what I can tell you is that it's says "distinction deluxe, stainless, by Oneida" it has a makers mark amazingly enough..... "HH"

The wife lady is actually looking them up... quite frankly, I think my mother got them from Winn-Dixie, sometime in the late 60's. early 70's
 
2012-11-12 08:07:08 PM

Cerebral Knievel: Silly Jesus: Cerebral Knievel: Hasn't quite cured yet, but had to get into it.

[img.photobucket.com image 850x634]

I love your spoon. Where did you get it?

the family has had the set for several decades. what I can tell you is that it's says "distinction deluxe, stainless, by Oneida" it has a makers mark amazingly enough..... "HH"

The wife lady is actually looking them up... quite frankly, I think my mother got them from Winn-Dixie, sometime in the late 60's. early 70's


Awesome. I love Winn-Dixie. Thank you.
 
2012-11-12 08:07:55 PM
Silly Jesus:The pattern is Kennith Square, circa 1971

heh... and these things actually go for some money.... wow... strange direction the thread turned...
 
2012-11-12 08:17:00 PM

Cerebral Knievel: Silly Jesus:The pattern is Kennith Square, circa 1971

heh... and these things actually go for some money.... wow... strange direction the thread turned...


I discovered it, so I get a cut.
 
2012-11-12 08:20:29 PM
well, I over thought how this worked, I submited this as a "FarkUs" thread, and for some reason, I thought it went through the hands of TFD first..

modmins? can you excuse my foolishness and move the thread to TFD please?
 
2012-11-13 04:51:29 PM
cool! it went green to Farkus! thank you modmins!


so, uhm... how are y'all cooking with beer?
 
2012-11-13 04:56:55 PM

Cerebral Knievel: cool! it went green to Farkus! thank you modmins!


so, uhm... how are y'all cooking with beer?


www.backyardindulgence.com
 
2012-11-13 05:14:48 PM
the beer can chicken, aka, chicken on the throne. I'll occasionaly mess with that and use the little redbull cans to do cornish hens.
 
2012-11-13 05:38:32 PM
Hows about less fruit and chocolate and more hoppity hops in a doooble IPA around the 7 to 8 percent mark?
 
2012-11-13 06:36:49 PM

RoyHobbs22: Hows about less fruit and chocolate and more hoppity hops in a doooble IPA around the 7 to 8 percent mark?

I'm sure it can be done. I'll try a batch of double IPA and see what happens, that stuff is around 9% and getting that high in the hooch can really mess with the churning process. alcohol being a natural anti freeze and all.
 
2012-11-13 06:48:44 PM

Cerebral Knievel: RoyHobbs22: Hows about less fruit and chocolate and more hoppity hops in a doooble IPA around the 7 to 8 percent mark?
I'm sure it can be done. I'll try a batch of double IPA and see what happens, that stuff is around 9% and getting that high in the hooch can really mess with the churning process. alcohol being a natural anti freeze and all.


Understood. I prefer the doubles at least under double digits. I like to drink a few and watch a game, not drink 2 and take a nap. Sorta starts to taste like anti-freeze at the 11 percent mark too.
 
2012-11-13 07:20:23 PM

RoyHobbs22: Cerebral Knievel: RoyHobbs22: Hows about less fruit and chocolate and more hoppity hops in a doooble IPA around the 7 to 8 percent mark?
I'm sure it can be done. I'll try a batch of double IPA and see what happens, that stuff is around 9% and getting that high in the hooch can really mess with the churning process. alcohol being a natural anti freeze and all.

Understood. I prefer the doubles at least under double digits. I like to drink a few and watch a game, not drink 2 and take a nap. Sorta starts to taste like anti-freeze at the 11 percent mark too.


I've seen experiments using Pliny the elder that went through my same experimental rigors and added citrus juice to accent the hops. Not sure off the top of my head of the ABV of that beer, and churning took a very long time for that as well.

one could get all CRAZY! and introduce liquid nitrogen for ice formation, and while it's a very impresive palor trick, I feel that in essence, that it is cheating, and furthermore, once the stuff warms up, it would revert quickly back to beer slush and beer ice cream soup given the high alcohol content doing its natural anti-freeze thang

ya dig?

my over all goal in the experiment is to make a beer "ice cream", that retains all it's hooch and is stable, and doesn't rely on making a reduction of the base ingredient because that concentrates all of the flavors, usually to something dentramental to the end product...

like say guiness ice cream... tends to be bitter, because to make it, you make a reduction of guiness and then add it to a standard custard ice cream base to flavor it. in my opinion, it should taste more like the original product, more like a mocha ice cream, instead it has a bitter astringency to it.

IPA types of beers tend to be citrusy and fruity in their base flavor notes, so in my opinion, they lend them selves more to the sherbert, and sorbet treatment rather than straight forward ice cream...

ya dig?

:D
 
2012-11-13 08:47:52 PM
Love Legend brewery. There Heifeweizen is the perfect accompaniment to a cook-out.
 
2012-11-13 08:52:30 PM

LucklessWonder: Love Legend brewery. There Heifeweizen is the perfect accompaniment to a cook-out.


thank you for your patronage sir.
 
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