I attended my second North Seattle Homebrew Club meeting the other night. Good bunch of people. These meetings are great fun. Next month there probably won't be a meeting, due to Beerstock 5060 being held at Mark and Alison's place.
Andy, who was hosting, had some healthy-looking hops in their second year. He's growing them zig-zag fashion in order to maximize his vertical space at the back of the house. Looks like a workable idea. Might make sense to do that against the fence where I'm growing mine now.
I brought the light ale. I didn't catch much feedback, though Paul said he liked it a lot. It was kind of a raucous point in the meeting so I'm not sure whether it didn't get much attention or whether people were politely withholding comment. I do recall some discussion of the interesting color.
Kevin from The Cellar had a ginger molasses porter that I really liked. Some people thought it needed more body (that would make it more similar to other porters, in my experience), and more alcohol in order to better carry the spice notes, but I'm pretty sure I'd prefer it the way it was. I don't usually like a porter as a warm weather beer but this one would do. It was like an adult root beer or ginger beer.
There were a couple of strawberry wheats. One used a flavor extract and the other used fresh and frozen berries. The tartness of the real berries came through, which I enjoyed, but there was also a flavor that I associate with frozen berries and don't like much. It would be fun to make one of these, though.
Sunday, July 12, 2009
beer judge certification program
While surveying the local beer clubs I saw that the Cascade Brewers Guild had a beer judge certification program (BJCP) study group last fall. Judging would be fun, but learning enough about beer characteristics to be a judge would be great. This study guide and style guidelines look like a good place to start.
radish green soup
Unfortunately, I composted four of the six radish squares that were all top, no radish, thinking that they weren't a palatable green. Turns out that there are quite a few recipes out there. The flavor and spiciness are compared to watercress.
I found several recipes online for radish green soup. I considered two in particular: radish top soup, and radish greens soup. Both use stock, potatoes, and some dairy. I ended up using a very meaty homemade chicken stock, potatoes, onions, half-and-half, butter, and lots of greens. I used a hand blender to smooth it out.
It turned out fine, though the dominant flavors were the stock and the potatoes. Whenever I make a creamy potato soup I'm always struck by how strongly it triggers a clam chowder association. If I were tasting blind I'm not sure I'd even know the radish greens were there. In the future I think I'd probably use them as stir fry or salad greens instead.
I discovered that some of the tops had small seed pods. Now those are tasty! They are like crisp edible pod peas but with a radish flavor. I wonder how close to maturity they can get before they lose their appeal. They made a nice garnish.
I found several recipes online for radish green soup. I considered two in particular: radish top soup, and radish greens soup. Both use stock, potatoes, and some dairy. I ended up using a very meaty homemade chicken stock, potatoes, onions, half-and-half, butter, and lots of greens. I used a hand blender to smooth it out.
It turned out fine, though the dominant flavors were the stock and the potatoes. Whenever I make a creamy potato soup I'm always struck by how strongly it triggers a clam chowder association. If I were tasting blind I'm not sure I'd even know the radish greens were there. In the future I think I'd probably use them as stir fry or salad greens instead.
I discovered that some of the tops had small seed pods. Now those are tasty! They are like crisp edible pod peas but with a radish flavor. I wonder how close to maturity they can get before they lose their appeal. They made a nice garnish.
Bruce Frankel's grilled bread
It's one third whole wheat and has a bit of molasses, for a lightly sweet and nutty flavor. Takes a couple of hours to rise and each small bread is done in just a minute or two per side, so it can be done with little planning and is easily grilled after something else comes off and is resting.
It's topped with olive oil, cracked pepper, and fresh thyme. It was excellent with chevre. Next time I might make a smaller number of larger breads, and perhaps try for something a little thicker and softer.
Saturday, July 4, 2009
Seattle International Beerfest
I spent Friday afternoon and evening at the Seattle International Beerfest at the Seattle Center. There were 153 beers available, plus quite good music, and unbelievable weather for the first week of July in Seattle. I spoke to a few volunteers who seemed to be having a fine time. I might think about volunteering next year.
I tried:
There were many others I'd have liked to try but it was getting late, I ran out of cash, and I'd had plenty of beer for one day. I could easily spend all three days tasting.
I ran into Zach, a guy I met at my first North Seattle Homebrew club meeting (his first, too), and hung out with him and his wife, Jackie, for a while. He brought a Flanders Red sour beer to the club meeting, the first I'd ever had, and I loved it. I meant to try the Duchesse de Bourgogne Flanders Red for comparison but didn't get to it.
Of the four bands I saw, I really enjoyed Curtains For You, and Knut Bell & the Blue Collars.
I tried:
- Weinhenstephaner Hefe-Weissbier.
- Reissdorf Kolsch.
- Great Divide Double Wit.
- Cascade Gold Yeller Belgian Ale. This sour ale aged in French oak wine barrels was my favorite. Totally loved it. Too bad there's no way to get it without going to the Raccoon Lodge brewpub in Beaverton. It looks like it may be a one-time creation, too. I will definitely undertake an exploration of sour ales.
- Henney's Vintage Cider. Excellent. Really smooth, low carbonation, slightly bitter finish.
- Ace Joker Strong Cider. Not bad. Dry and incredibly pale. I wonder how they get that color.
- JW Lees Lagavulin. This was 6 tickets. It's an English barleywine aged in Lagavulin whisky casks. Very rich, sweet, smooth, and with a subtle Scotch flavor. I liked it but would not pay what I think the 9 ounce bottles cost.
- Dupont Avril Table Bier. I probably should have done some palate scrubbing after the barleywine before trying this saison. Not much to it.
- Alagash FOUR.
- Urthel Hop-It. This is supposed to be a hoppy strong Belgian pale, but I didn't find it to be all that hoppy. I wouldn't have guessed the claimed 80 IBUs, perhaps because of the overall balance.
- Old Lompoc LSD.
- Cascade Jellyroll. This chick beer seemed to be very popular so I tried it. It's a raspberry wheat, deliciously pink, super clean, and probably the best fruit beer I've had.
There were many others I'd have liked to try but it was getting late, I ran out of cash, and I'd had plenty of beer for one day. I could easily spend all three days tasting.
I ran into Zach, a guy I met at my first North Seattle Homebrew club meeting (his first, too), and hung out with him and his wife, Jackie, for a while. He brought a Flanders Red sour beer to the club meeting, the first I'd ever had, and I loved it. I meant to try the Duchesse de Bourgogne Flanders Red for comparison but didn't get to it.
Of the four bands I saw, I really enjoyed Curtains For You, and Knut Bell & the Blue Collars.
Wednesday, July 1, 2009
broiled spice-rubbed quail
I picked up a package of quail (frozen, sadly) at the same market where I bought the rabbit. I've never eaten or cooked quail so I don't have a good basis for comparison, but I was fairly pleased with the way they turned out.
I used a recipe from The Gourmet Cookbook. I really like that book. The quail are given a rub of salt, black pepper, cayenne pepper, and allspice.
After marinating, they are brushed with olive oil and broiled for about four or five minutes per side.
The sauce is interesting, made from chicken stock, lime juice, molasses, scallions, and butter. It's described as a contemporary version of the classic French gastrique, a reduction of sugar and red wine vinegar. I thought it was excellent. I would reduce it well beyond what the recipe called for, though, if I made it again. "Slightly thickened" did not result in something that adheres well to the birds.
The flesh was tasty if unremarkable. Perhaps a bit sweeter than chicken, and a little more robust. Isaac was much more interested in the anatomy than he ever has been about a whole chicken. I think he felt a bit of sadness for what he envisioned as a cute little bird. But it was a good chance to talk about whether it had a rib cage, whether all vertebrates have rib cages (I couldn't think of one that didn't), what kinds of internal organs had been removed from the cavity, and what had become of its head.
I'd try to crisp the skin more next time. I do suspect that fresh birds would be more flavorful and juicy. I'm pretty sure I've seen them at Central Market; I should do a comparison with the same recipe.
I also made a red lentil soup using a sturdy homemade chicken stock as a base. Nothing else but lentils, salt, and pepper, and it was very satisfying.
A side dish was zucchini sautéed in butter and garlic with wilted spinach. Excellent. Nice crunch from the squash to complement the smoothness of the baby spinach. And I'd eat my flip flops with enough butter and garlic.
I used a recipe from The Gourmet Cookbook. I really like that book. The quail are given a rub of salt, black pepper, cayenne pepper, and allspice.
After marinating, they are brushed with olive oil and broiled for about four or five minutes per side.
The sauce is interesting, made from chicken stock, lime juice, molasses, scallions, and butter. It's described as a contemporary version of the classic French gastrique, a reduction of sugar and red wine vinegar. I thought it was excellent. I would reduce it well beyond what the recipe called for, though, if I made it again. "Slightly thickened" did not result in something that adheres well to the birds.
The flesh was tasty if unremarkable. Perhaps a bit sweeter than chicken, and a little more robust. Isaac was much more interested in the anatomy than he ever has been about a whole chicken. I think he felt a bit of sadness for what he envisioned as a cute little bird. But it was a good chance to talk about whether it had a rib cage, whether all vertebrates have rib cages (I couldn't think of one that didn't), what kinds of internal organs had been removed from the cavity, and what had become of its head.
I'd try to crisp the skin more next time. I do suspect that fresh birds would be more flavorful and juicy. I'm pretty sure I've seen them at Central Market; I should do a comparison with the same recipe.
I also made a red lentil soup using a sturdy homemade chicken stock as a base. Nothing else but lentils, salt, and pepper, and it was very satisfying.
A side dish was zucchini sautéed in butter and garlic with wilted spinach. Excellent. Nice crunch from the squash to complement the smoothness of the baby spinach. And I'd eat my flip flops with enough butter and garlic.
first zucchini
We had our first zucchini the other night.
Tracey isn't a huge fan, but I love it and the boys like it fine. I did a pretty standard sauté of zucchini, tomato, onion, and garlic, with fresh basil from the garden. Very nice! Freshness sure counts for a lot.
At the current rate of production it's looking like we'll have two or three small ones (6 - 8 inches) every few days. I'll probably have to get creative before long.
Tracey isn't a huge fan, but I love it and the boys like it fine. I did a pretty standard sauté of zucchini, tomato, onion, and garlic, with fresh basil from the garden. Very nice! Freshness sure counts for a lot.
At the current rate of production it's looking like we'll have two or three small ones (6 - 8 inches) every few days. I'll probably have to get creative before long.
greenhouse update
I'm still getting a feel for what works in the greenhouse and what doesn't. It's pretty clear that a number of plants would like more light. I think once I install the permanent glazing, and get closer to 90% transmission, much of that problem will be addressed. There are some areas that do get less light, so I also need to make sure that plants with the highest light requirements don't go there. The nasturtiums in the chimney corner are extremely leggy, for example.
I'm very pleased with the tomatoes. The first cherry tomatoes are showing some color (photos from 6/29) and all varieties are flowering and producing well. I've been tapping the flowers every day or two for pollination.
I lost a few peppers both indoors and out but the survivors are becoming robust and setting fruit.
The Tall Telegraph greenhouse cucumbers are beginning to accelerate. They took a very long time to get started. This is one of the darker areas of the greenhouse because of a shadow from the balcony. It may turn out that cucumbers are a bad choice for this spot.
This Japanese eggplant start is doing nicely. In the last couple of days it has grown noticeably and has at least one fruit. It was a purchased start; there are lots of others that I planted from seed that are still small.
I have lots of bok choi in various locations. They are all doing about the same, and some are beginning to flower.
Swiss chard is a little wilted in the heat here, but it perks back up when it cools and is growing rapidly.
Beets are very vigorous. I haven't checked a root yet, but the greens look great.
All geraniums are happy.
This little fuchsia is beginning to produce nicely, too.
In general the lettuces I've planted seem to think it's too hot. The romaine might be doing OK, but the mesclun is very sparse. Bibbs might be doing OK too. The supposedly heat-tolerant spinach is growing slowly but at least it hasn't bolted.
Overall, I'm pretty pleased. I'm sure that I should have waited longer to buy peppers, and of course I should grow greens mainly in the cool months. Cilantro has been a total bust, usually sprouting but dying at a small size. Outdoors it has done better. Lots of basil hasn't even germinated, and what has is growing unbelievably slowly. Leeks haven't done very well either indoors, but the he-shi-ko green onions have.
I'm very pleased with the tomatoes. The first cherry tomatoes are showing some color (photos from 6/29) and all varieties are flowering and producing well. I've been tapping the flowers every day or two for pollination.
I lost a few peppers both indoors and out but the survivors are becoming robust and setting fruit.
The Tall Telegraph greenhouse cucumbers are beginning to accelerate. They took a very long time to get started. This is one of the darker areas of the greenhouse because of a shadow from the balcony. It may turn out that cucumbers are a bad choice for this spot.
This Japanese eggplant start is doing nicely. In the last couple of days it has grown noticeably and has at least one fruit. It was a purchased start; there are lots of others that I planted from seed that are still small.
I have lots of bok choi in various locations. They are all doing about the same, and some are beginning to flower.
Swiss chard is a little wilted in the heat here, but it perks back up when it cools and is growing rapidly.
Beets are very vigorous. I haven't checked a root yet, but the greens look great.
All geraniums are happy.
This little fuchsia is beginning to produce nicely, too.
In general the lettuces I've planted seem to think it's too hot. The romaine might be doing OK, but the mesclun is very sparse. Bibbs might be doing OK too. The supposedly heat-tolerant spinach is growing slowly but at least it hasn't bolted.
Overall, I'm pretty pleased. I'm sure that I should have waited longer to buy peppers, and of course I should grow greens mainly in the cool months. Cilantro has been a total bust, usually sprouting but dying at a small size. Outdoors it has done better. Lots of basil hasn't even germinated, and what has is growing unbelievably slowly. Leeks haven't done very well either indoors, but the he-shi-ko green onions have.
Saturday, June 27, 2009
grilled focaccia and Brazilian pork rollatini
It was definitely a grilling evening so I pulled out the BBQ Bible and looked for something interesting and that didn't require hours of marinating. I hadn't baked bread in a while so the grilled focaccia caught my eye. The Brazilian pork rollatini looked fun, too. A few garden herbs for a green salad and the menu was set.
This focaccia is unusual in that it's very thin, as it needs to be in order to be grilled. It's a simple and fairly dry yeast dough that rises for an hour or two. It has a touch of olive oil, and the yeast was proofed with some sugar. Other than that, just flour and salt.
After rising it's divided into eight balls, rolled into disks, and dusted with cornmeal.
Before grilling each bread is brushed with olive oil and a bit of kosher salt. I did not use the recipe's sesame seeds. At high heat it takes just a couple of minutes per side.
It turned out really nice. Stretchy and chewy, with good flavor. It almost tastes like a pancake, perhaps because of the very slight sweetness. Well received, and pretty quick and easy as breads go.
The Brazilian pork rollatini recipe comes from a restaurant chain in Rio, with the addition of Dijon mustard and cornichons by Raichlen. Slices of pork loin are rolled around ham, onion, pickle, Gruyere, mustard, salt, and pepper. I can't imagine how he manages to coat the pork in grated cheese and then successfully spread mustard on it, so I departed a bit from the construction instructions.
Before grilling the rolls are brushed with olive oil and topped with a bit more cheese. I rotated by 90 degrees every few minutes until done. I was afraid they would dry out, but they stayed tender and juicy.
Quite good! Not a super sophisticated or intriguing flavor combination, but tasty. Really similar to a Cuban sandwich, actually.
Mojitos made with mint from the garden (but not home-grown limes, sadly) were the final touch. I'm rather pleased to welcome Mojito season!
This focaccia is unusual in that it's very thin, as it needs to be in order to be grilled. It's a simple and fairly dry yeast dough that rises for an hour or two. It has a touch of olive oil, and the yeast was proofed with some sugar. Other than that, just flour and salt.
After rising it's divided into eight balls, rolled into disks, and dusted with cornmeal.
Before grilling each bread is brushed with olive oil and a bit of kosher salt. I did not use the recipe's sesame seeds. At high heat it takes just a couple of minutes per side.
It turned out really nice. Stretchy and chewy, with good flavor. It almost tastes like a pancake, perhaps because of the very slight sweetness. Well received, and pretty quick and easy as breads go.
The Brazilian pork rollatini recipe comes from a restaurant chain in Rio, with the addition of Dijon mustard and cornichons by Raichlen. Slices of pork loin are rolled around ham, onion, pickle, Gruyere, mustard, salt, and pepper. I can't imagine how he manages to coat the pork in grated cheese and then successfully spread mustard on it, so I departed a bit from the construction instructions.
Before grilling the rolls are brushed with olive oil and topped with a bit more cheese. I rotated by 90 degrees every few minutes until done. I was afraid they would dry out, but they stayed tender and juicy.
Quite good! Not a super sophisticated or intriguing flavor combination, but tasty. Really similar to a Cuban sandwich, actually.
Mojitos made with mint from the garden (but not home-grown limes, sadly) were the final touch. I'm rather pleased to welcome Mojito season!
Monday, June 22, 2009
Alpine rabbit stew
I was shopping at one of my favorite Asian markets the other day and happened across frozen whole rabbit. I have had rabbit only once or twice and probably not for decades, so I picked one up.
By far the most impressive treatment I found online was a recipe for Alpine rabbit stew. I did something similar. I added mushrooms and did not have juniper berries, but otherwise it was pretty close.
My rabbit was well dressed but did not have any internal organs.
The bacon was uncured Hormel product, with no nitrates or nitrites. I probably should have had more onion in my mirepoix.
I used an Italian Malbec wine, which was fairly dry and plenty fine for drinking. We had a chianti with dinner, though.
These Italian tomatoes were $4, or about three times what I usually pay. I imagine Central Market has canned San Marzanos, but I didn't go there. Flavor was very nice, with none of the tinny character that I find even in the ones that are supposedly in cans with non-reactive liners. Ooh! Fat free!
Rosemary, oregano, and thyme were all fresh from the garden.
I mixed about a cup of grated parmigiano reggiano into the polenta, as well as about a half cup of basil from the garden.
Everyone liked both stew and polenta. I do have to say that if I made the same dish with chicken thighs it would have been nearly identical and a lot cheaper. From what I've read, that may not be unexpected from a young farm-raised rabbit. A wild hare might impart a more uniquely rabbity flavor. I guess I'll have to visit Green Lake some morning.
I probably could have browned these a little more.
One element that I would not have thought to include, but that I think was a critical component, is the cinnamon stick. I don't particularly care for cinnamon when it is a dominant flavor, but it contributed a very pleasant depth to the overall experience. I find the same to be true of some Moroccan dishes.
So...very tasty. I'd try it again with chicken, and I'd try it again with a different sort of rabbit.
By far the most impressive treatment I found online was a recipe for Alpine rabbit stew. I did something similar. I added mushrooms and did not have juniper berries, but otherwise it was pretty close.
My rabbit was well dressed but did not have any internal organs.
The bacon was uncured Hormel product, with no nitrates or nitrites. I probably should have had more onion in my mirepoix.
I used an Italian Malbec wine, which was fairly dry and plenty fine for drinking. We had a chianti with dinner, though.
These Italian tomatoes were $4, or about three times what I usually pay. I imagine Central Market has canned San Marzanos, but I didn't go there. Flavor was very nice, with none of the tinny character that I find even in the ones that are supposedly in cans with non-reactive liners. Ooh! Fat free!
Rosemary, oregano, and thyme were all fresh from the garden.
I mixed about a cup of grated parmigiano reggiano into the polenta, as well as about a half cup of basil from the garden.
Everyone liked both stew and polenta. I do have to say that if I made the same dish with chicken thighs it would have been nearly identical and a lot cheaper. From what I've read, that may not be unexpected from a young farm-raised rabbit. A wild hare might impart a more uniquely rabbity flavor. I guess I'll have to visit Green Lake some morning.
I probably could have browned these a little more.
One element that I would not have thought to include, but that I think was a critical component, is the cinnamon stick. I don't particularly care for cinnamon when it is a dominant flavor, but it contributed a very pleasant depth to the overall experience. I find the same to be true of some Moroccan dishes.
So...very tasty. I'd try it again with chicken, and I'd try it again with a different sort of rabbit.
white radish check
All of the radishes, indoors and out, have magnificent foliage. I wanted to check the meaningful progress, meaning the edible portion, so I pulled a white one in the greenhouse. Hmm. No radish.
The Greenhouse Gardener's Companion notes that radishes like moist, friable soil (check) but cool temperatures, and that a common problem is producing all tops and no edible radish. I seem to have that in abundance. The causes are prolonged warm temperatures (45 - 50 degrees F at night is optimal) or too much manure or nitrogen. We did have a hot spell a couple of weeks ago, but I don't know if it was too much. I wouldn't think that it would be a problem outdoors, compared to in the greenhouse; I'll have to have one of the boys wrench out one of his to compare. Perhaps my interpretation Mel's mix is not idea for radishes.
They are actually beginning to flower now, too. I do think something has gone awry. Bummer.
Update: All six radish squares, indoors and out, white and red, behaved like this. I lean toward it being a soil problem.
The Greenhouse Gardener's Companion notes that radishes like moist, friable soil (check) but cool temperatures, and that a common problem is producing all tops and no edible radish. I seem to have that in abundance. The causes are prolonged warm temperatures (45 - 50 degrees F at night is optimal) or too much manure or nitrogen. We did have a hot spell a couple of weeks ago, but I don't know if it was too much. I wouldn't think that it would be a problem outdoors, compared to in the greenhouse; I'll have to have one of the boys wrench out one of his to compare. Perhaps my interpretation Mel's mix is not idea for radishes.
They are actually beginning to flower now, too. I do think something has gone awry. Bummer.
Update: All six radish squares, indoors and out, white and red, behaved like this. I lean toward it being a soil problem.
Saturday, June 20, 2009
despumating tammied fecula
While exploring rabbit recipes I found one for Coulis de Lapereau au Currie in Escoffier's Guide to Modern Cookery. An excerpt:
Fecula is a powdered starch made by grating roots and stems, and may be tapioca, potato, arrowroot, or many others.
Tammy, or tamis, is a rough woolen cloth used for straining.
Despumation is the process of clarifying a liquid by skimming the scum from the surface.
Feculent was already one of my favorite words, but today it was elbowed aside by fecula.
...besprinkle with one-half tablespoon of fecula and a sufficient quantity of curry, moisten with the strained cooking-liquor of the pieces of rabbit, bring to the boil, and set to simmer for seven or eight minutes. Rub through tammy and then despumate for twenty minutes...Well, that left me mystified three ways: fecula, tammy, and despumate? It mystifies my system's dictionary three ways too, unless you think the august Auguste sensed the future unique lamenting voice of one Ms Wynette. Online dictionaries were a little more helpful, though.
Fecula is a powdered starch made by grating roots and stems, and may be tapioca, potato, arrowroot, or many others.
Tammy, or tamis, is a rough woolen cloth used for straining.
Despumation is the process of clarifying a liquid by skimming the scum from the surface.
Feculent was already one of my favorite words, but today it was elbowed aside by fecula.
Tuesday, June 16, 2009
hops are starting to climb
The hops growth is accelerating, I think. I started training them on strings recently and they have taken to them nicely. Here are the Centennial and Golding bines. Need to do some weeding!
The Cascades are doing well, but are a little smaller. The Fuggles never came up. I haven't cut any of the shoots.
The other day I spotted a few aphids. I know hops are aphid magnets. I've been crushing them by hand, but that's not a sustainable method of control. Ladybugs never seem to stay around. I'll have to do some research.
The Cascades are doing well, but are a little smaller. The Fuggles never came up. I haven't cut any of the shoots.
The other day I spotted a few aphids. I know hops are aphid magnets. I've been crushing them by hand, but that's not a sustainable method of control. Ladybugs never seem to stay around. I'll have to do some research.
grape arbor
After building the grape arbor it was immediately apparent that two enthusiastic young soccer players would be unable to see it as anything but a goal. This was delaying the planting of the grape vines, so I added a couple of posts and a net.
The net was from Seattle Marine & Fishing Supply. What a fantastic store! They do a good business in sports nets, apparently, in addition to selling terrifying large fish hooks and just about everything else you can imagine for life at sea. I went to the store rather than ordering online, and found the service to be fantastic, even for a $20 custom-cut piece of net. Great place, and prices that are way better than any other soccer net supplier I've seen.
I had to go up to the Cenex farm supply store in Everett to find posts like this. If I go back I'll get two more of the smaller diameter posts to replace the 2x4s. I wish I could have found some heavy round posts in a 12 foot length for the horizontal members instead of using the 2x8 beams. I didn't want the arbor to have another set of posts at the time, but now I think I'd do it differently, with six posts and round main beams. Oh well.
The net was from Seattle Marine & Fishing Supply. What a fantastic store! They do a good business in sports nets, apparently, in addition to selling terrifying large fish hooks and just about everything else you can imagine for life at sea. I went to the store rather than ordering online, and found the service to be fantastic, even for a $20 custom-cut piece of net. Great place, and prices that are way better than any other soccer net supplier I've seen.
I had to go up to the Cenex farm supply store in Everett to find posts like this. If I go back I'll get two more of the smaller diameter posts to replace the 2x4s. I wish I could have found some heavy round posts in a 12 foot length for the horizontal members instead of using the 2x8 beams. I didn't want the arbor to have another set of posts at the time, but now I think I'd do it differently, with six posts and round main beams. Oh well.
cherry-smoked steelhead and salmon
I can now report that cherry smoke applied to salmon is excellent. Same for steelhead.
Since I'm without a smoker box at the moment I have been using the foil pouch method. The chips dry out in just a couple of days once hacked from their trunky home, so I've rehydrated them for 20 minutes before pouching and placing.
The smoke is voluminous from a handful of chips and I've been pleasantly surprised to see it last for half an hour. I'm grilling over indirect heat on foil, with fish at the back and the pouch on the drip shield over the front burner on fairly high heat. The temperature is low enough to easily achieve medium-rare to medium for almost the entire thickness of a fillet.
Since I'm without a smoker box at the moment I have been using the foil pouch method. The chips dry out in just a couple of days once hacked from their trunky home, so I've rehydrated them for 20 minutes before pouching and placing.
The smoke is voluminous from a handful of chips and I've been pleasantly surprised to see it last for half an hour. I'm grilling over indirect heat on foil, with fish at the back and the pouch on the drip shield over the front burner on fairly high heat. The temperature is low enough to easily achieve medium-rare to medium for almost the entire thickness of a fillet.
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