A Beer Accompaniment

[Darren]

Kai,

Interesting but if enteridis was the only concern then no worries.

The problem with your theory is that all eggs are cleaned thoroughly and are not cracked (yes even hair-line cracks will cause problems). Birds in general are absolutely covered in Salmonella species (of which there are many). Would you eat raw chicken?
I refer you to these papers:

Fielding J, Snell P, Milazzo A, Del Fabbro L, Raupach J. An outbreak of Salmonella Typhimurium phage type 4 linked to cold set cheesecake. Communicable Diseases Intelligence 2003; 27(4):513-514.

Hall R. Outbreak of gastroenteritis due to Salmonella Typhimurium phage type 135a following consumption of raw egg. Communicable Disease Intelligence, 2002: 26(2):285-287.



As for the raw beef hung from a rail exposed to the environment, count me out please.

Dont give it to your kids.


cheers

Darren

 

[browndog]

Sadly, the more "cleaner" our food products become the less chance our bodies have to fight off these bugs. With the way our foods are processed now our stomachs natural bacteria can not cope with the odd occurance of the bacteria mentioned in this thread. We have cleaned our food to the point where we are now susceptable to the slightest infections where once a side off beef could be left to hang for considerable time with no adverse affects because our bodies had a natural capacity to fight them off.

Our bodies are becoming a cleaner growing enviroment for the bad bugs while the good bugs (that fight the bad ones) are slowly dying off.

But I will still make my own sausages and cheese and beer in the hope of negating the effects of our sterile enviroment.

Cheers
Andrew

When I was a youngster I used to drink the water from the creek that ran behind all the homes in my street, I did this for nearly 10yrs or so. Back then I never got sick, looking back I reckon I had more bugs in my guts than there were in any food that I ate. Ads I got older I noticed that I was more suseptable to illness, so I really think you have something there Andrew.

cheers

Browndog

 

[Kai]

As for the raw beef hung from a rail exposed to the environment, count me out please.

Dont give it to your kids.

It's not raw meat, it's salted (slightly), pickled (slightly) and dehydrated.

I wouldn't if I had any.

Kai,

Interesting but if enteridis was the only concern then no worries.

The problem with your theory is that all eggs are cleaned thoroughly and are not cracked (yes even hair-line cracks will cause problems). Birds in general are absolutely covered in Salmonella species (of which there are many). Would you eat raw chicken?
I refer you to these papers:

No need. I don't disagree with you there. Likening raw chicken to raw egg is not a particularly accurate comparison though.

 

[Darren]

Kai,

The paper specifically refers to raw egg.

cheers

Darren

 

[Kai]

What's that got to do with raw chicken?

 

[browndog]

Guys,
Which got infected first? the chicken or the egg?


sorry, could not restist that

Browndog

 

[Kai]

The chicken, browndog. It passes the infection onto the egg.

 

[davidp]

Rare steak = BSE (bovine spongiform encaphalitis) Also known as mad cow disease.

It's my understanding that prions are somewhat heat tolerant, making an outbreaks a nightmare in hospitals where autoclaving may be insufficient to deactivate the proteins. So I wouldn't exactly rely on a well done steak to stop your brain getting holes in it. You're far more likely to suffer spongiform encaphalitis due to an endogenous mutation, anyway.

 

[Boozy the clown]

It's my understanding that prions are somewhat heat tolerant, making an outbreaks a nightmare in hospitals where autoclaving may be insufficient to deactivate the proteins. So I wouldn't exactly rely on a well done steak to stop your brain getting holes in it. You're far more likely to suffer spongiform encaphalitis due to an endogenous mutation, anyway.

Yeah. :huh: :blink:

 

[Screwtop]

When I was a youngster I used to drink the water from the creek that ran behind all the homes in my street, I did this for nearly 10yrs or so. Back then I never got sick, looking back I reckon I had more bugs in my guts than there were in any food that I ate. Ads I got older I noticed that I was more suseptable to illness, so I really think you have something there Andrew.

cheers

Browndog

Same here BD stopped in the creekbed one morning and had a big drink, sweet clear water. Wandered upstream around the next bend in the creek and started to smell something off. There was a dead cow in the creek, I mean really dead, she'd been in there a couple of weeks I reckon. Never did hurt me and come to think about it, I still drank from the creek on most days on the way home from school.

 

[Fingerlickin_B]

Here is mine:



Doesn't look like the packet stuff...tastes bloody brilliant!

I made sure (after reading the other posts here) to add the chilli numerous times, once in the initial marinade, again after 12 hours and then once again before it went in the oven. I gave some to my dad and he couldn't handle it :lol:

Awesome, only thought of doing it because of this thread...I'm never buying jerky again! :super:

PZ.

 

[AndrewQLD]

I'm quite partial to a bit of smoked fish when I have a few mates over.
3 tbs of brown sugar
1 tbs salt
sprinkle of chillie flakes.

Shake over some fresh Mullet fillets and refridgerate for 2 hrs, then smoke for 15 minutes in the smoker box with some Rose Gum shavings. Yummo.

Cheers
Andrew

 

[browndog]

I'm quite partial to a bit of smoked fish when I have a few mates over.
3 tbs of brown sugar
1 tbs salt
sprinkle of chillie flakes.

Shake over some fresh Mullet fillets and refridgerate for 2 hrs, then smoke for 15 minutes in the smoker box with some Rose Gum shavings. Yummo.

Cheers
Andrew

Jeez Andrew, that might be a request when we have the inaugural Brewerhood meeting mate. Sounds very tasty indeed.

cheers

Browndog

 

[AndrewQLD]

Jeez Andrew, that might be a request when we have the inaugural Brewerhood meeting mate. Sounds very tasty indeed.

cheers

Browndog

I will bring down the smoker and some mullet and cook it on the spot Browndog. Hope we get some jerky to go with it . Resourceful lot us brewers.

Cheers
Andrew

 

[InCider]

Is there any brewers out there who just love Chilliies? I do, I know Screwtop does, but has anyone made or eaten Rellenos?


Recipe here...
Mr Linky

Basically a stuffed and de-seeded Jalapeno (not the really hot ones, they're Habaeros) with mozarella cheese/diced bacon etc. Toss them in oil to fry them or wrapp them in puffed pasty and oven.

Goes well with REALLLY COLD BEER and biltong & nuts and bolts! I'll bring some to the next Brewerhood meeting.

InCider.

 

[Duff]

Is there any brewers out there who just love Chilliies? I do, I know Screwtop does, but has anyone made or eaten Rellenos?
Recipe here...
Mr Linky

Basically a stuffed and de-seeded Jalapeno (not the really hot ones, they're Habaeros) with mozarella cheese/diced bacon etc. Toss them in oil to fry them or wrapp them in puffed pasty and oven.

Goes well with REALLLY COLD BEER and biltong & nuts and bolts! I'll bring some to the next Brewerhood meeting.

InCider.

Meow. Worst bet I ever took on one night was in Birmingham, Alabama. Sitting at the bar 'Wings' the barman bet me a round of beers I wouldn't eat a tablespoon of straight habenero paste. As Dr. Karl says "Biggg Mistake" :huh: I spent the next 30 minutes practically crying trying to dull the pain, don't know what was worst, trying to reduce the burn with Bud Light or realising I'd have to pass on the free round Hurt big time the next day too :blink:

Stuffed 'poppers' like you describe are fantastic. Great bar food :beerbang:

 

[pint of lager]

Hands up who has tried Dave's Insanity Sauce, or the Megadeath sauce?

 

[bradmcm]

Hands up who has tried Dave's Insanity Sauce, or the Megadeath sauce?

Yes. The end.

 

[tangent]

2 hands up POL, my brother is a chilli freak.

 

[browndog]

Is there any brewers out there who just love Chilliies? I do, I know Screwtop does, but has anyone made or eaten Rellenos?
Recipe here...
Mr Linky

Basically a stuffed and de-seeded Jalapeno (not the really hot ones, they're Habaeros) with mozarella cheese/diced bacon etc. Toss them in oil to fry them or wrapp them in puffed pasty and oven.

Goes well with REALLLY COLD BEER and biltong & nuts and bolts! I'll bring some to the next Brewerhood meeting.

InCider.

I am REALLY looking forward to that one Incider, it sounds devine. I think our inaugural meeting is going to be a gastronomic feast

cheers

Browndog

 

[Kai]

Meow. Worst bet I ever took on one night was in Birmingham, Alabama. Sitting at the bar 'Wings' the barman bet me a round of beers I wouldn't eat a tablespoon of straight habenero paste. As Dr. Karl says "Biggg Mistake" :huh: I spent the next 30 minutes practically crying trying to dull the pain, don't know what was worst, trying to reduce the burn with Bud Light or realising I'd have to pass on the free round Hurt big time the next day too :blink:

I would have stipulated a quart of gargling yoghourt.

 

[shotduck]

I used to erat raw chillies all the time when I was younger. I would have prefered sitting down to a good movie with a bag of chillies rather than popcorn or chips. I paid for it big time several years back when my guts finally rebelled. The first case of gastritis had me in hospital, hooked up to a heart monitor with doctors running around treating me for a suspected heart attack - the pain was that great it was affecting the regularity of my heat beat! :blink:
Now I can only drink a few glasses of beer a day, or perhaps one or two glasses of wine if the acid is not too great. Kind of limits my brewing to about one batch every two months or so... and that is with plenty of assistance in drinking the keg
In short... you can keep your bloody chillies, thank you!

Cheers,
TSD

 

[browndog]

I used to erat raw chillies all the time when I was younger. I would have prefered sitting down to a good movie with a bag of chillies rather than popcorn or chips. I paid for it big time several years back when my guts finally rebelled. The first case of gastritis had me in hospital, hooked up to a heart monitor with doctors running around treating me for a suspected heart attack - the pain was that great it was affecting the regularity of my heat beat! :blink:
Now I can only drink a few glasses of beer a day, or perhaps one or two glasses of wine if the acid is not too great. Kind of limits my brewing to about one batch every two months or so... and that is with plenty of assistance in drinking the keg
In short... you can keep your bloody chillies, thank you!

Cheers,
TSD

Jeez, SD that is pretty extreme, I love hot food but would never dream of eating a raw chilli, no wonder you buggered up your guts. Anything in extremes is going to harm you in one way or another.

cheers

Browndog

 

[bonj]

Is there any brewers out there who just love Chilliies? I do, I know Screwtop does, but has anyone made or eaten Rellenos?
Recipe here...
Mr Linky

Basically a stuffed and de-seeded Jalapeno (not the really hot ones, they're Habaeros) with mozarella cheese/diced bacon etc. Toss them in oil to fry them or wrapp them in puffed pasty and oven.

Goes well with REALLLY COLD BEER and biltong & nuts and bolts! I'll bring some to the next Brewerhood meeting.

InCider.

They sound pretty good InCider. Habaneros are apparently 1 million times more powerful than jalapenos. Just in case anyone is interested in some chilli trivia, jalapenos were genetically engineered from habaneros by Texas A&M University to be less powerful. I tried habaneros once... ahh!! they burn! The residue burns your arms in the washing up!

 

[Hopsta]

I love chilli's i grow heaps of different kinds at home, chilli "hotness" is rated in "Scoville units".

A Jalapeno has a maximum of 10,000 Scoville units, and in my opinion are not hot for sh*t.

I grow a variety called Naga Jolokia from North eastern india, they are rated a bit over 1,000,000 Scoville units, you can cut one in half and just dab it once or twice on your plate of food and that is enough for me. :wub: <---- thats a burning face by the way!

 

[InCider]

I am REALLY looking forward to that one Incider, it sounds devine. I think our inaugural meeting is going to be a gastronomic feast

cheers

Browndog

I can't wait either. I got some large chillies about 100mm long today from a mate and will stuff tonite or tomorrow to get some practice in. Might end up with a bum like a japanese flag!

 

[chillamacgilla73]

Is there any brewers out there who just love Chilliies? I do, I know Screwtop does, but has anyone made or eaten Rellenos?
Recipe here...
Mr Linky

Basically a stuffed and de-seeded Jalapeno (not the really hot ones, they're Habaeros) with mozarella cheese/diced bacon etc. Toss them in oil to fry them or wrapp them in puffed pasty and oven.

Goes well with REALLLY COLD BEER and biltong & nuts and bolts! I'll bring some to the next Brewerhood meeting.

InCider.

Sounds delicious InCider. I will definatley try making them once my young jalepeno starts fruiting.

I had a crack at a similar chilli number that Ainslie Herriot ph34r: ) made on one of his TV shows. He made both Paprika's and Jalepenos stuffed with garlic, ginger, a bit of butter and a peeled prawn then secured with a couple of tooth picks. On the barbie till cooked and enjoy with a beer, a top horse-doover.

:beer:

 

[Duff]

Anyone tried this stuff? Some friends of ours have it sent over from the US. Seriously hot. Painful actually B)

 

[petesbrew]

I heard of one chili sauce available over in USA where you had to sign a waiver before you bought it. Apparently a toothpick dipped in this small jar would give a bowl of salsa a decent kick!

Shot Duck, you're a mad man. A bag of chillis?

While we're on food, does anyone have any good bbq beer-marinade recipes? I have yet to try my homebrew in one.

 

[PostModern]

I grow a variety called Naga Jolokia from North eastern india, they are rated a bit over 1,000,000 Scoville units

That's the variety the Indian army kept classified for a few years while they looked into military applications isn't it? Where did you get the seeds? I'm currently planning a chilli bed in the garden.