I am not sure if this is cake or pie but I want one!
http://www.foxnews.com/leisure/2014/10/20/turducken-cakes-pumcapple-piec...
Forums:
DISCLAIMER: Forum topics may not have been written or edited by The Key Play staff.
I am not sure if this is cake or pie but I want one!
http://www.foxnews.com/leisure/2014/10/20/turducken-cakes-pumcapple-piec...
Comments
Wow. It is straight up Bucky Hodges sized.
At 23 pounds it is the answer to everything! at $175 it would also be the answer to why I missed a mortgage payment.
But no doubt worth it!
how about we top that off with a little bit of...creme fraiche
Packaged diabetes
the simple answer is pie....but holy crap that does look amazing
Cookies.
Well played, Sherlock.
How does he do that?
That'st just like, your opinion, man...
http://www.buzzfeed.com/safeway/delicious-reasons-why-pie-is-better-than-cake
While I'm slightly dying inside since I gave Fox News a pageview, that might have very well given me the idea I was looking for. Sorry, family, you're getting diabetes for Christmas this year. I say Christmas because that'll be about when the diagnosis comes in.
So clearly, this means ice cream wins.
I prefer cake. Just not with overly sugary frosting. Still, I'm going to leave this here...
mmmmmmmmmmmm
No, no. This is all wrong. The correct answer is
NSFW? That is some dirty taco love.
No, clearly the correct answer is this:
Yes, that's an ice cream burrito. 3 scoops of your favorite ice cream on a layer of peanut brittle shavings, garnished with cilantro, wrapped in a tortilla.
Yes this is why Burrito wins. It's a breakfast, lunch, dinner and dessert.
Also...Burrito...#noutensils#winning
Soooooo.... It's a crepe with cilantro?
Team Cookie all in for the win
I want to find out for myself how disgusting this is.
That. Just. Looks. Awesome.
EDITED: I posted in the wrong thread... but in regards to this thread: Team Pie
You win.
You wanna know the worse geek thing about this.
I can tell from looking at these pictures what style of beers these are and detail why.
But that's not really it. It's that I actually did examine these and determined what they are.
See I just started learning how to brew beer and Im hoping to get to that point
It's pretty simple really.
From Left to Right:
Light Beer
Dark Beer
The other two are Hokie Beers.
The key is to look at the colors. If you are still having trouble, go try a few or 38 beers and it should come to you.
Interestingly enough, one of the things I am working on my boss to allow me is to brew beers in Hokie colors.
My choice for the orange would be a slightly orange hefeweizen. Serve it with a slice of orange to help the color a little.
The sample above is not a hefeweizen, there's too much hop in it. It's a wheated IPA. That's how we get the cloudy opacity to it. Wheat proteins. It's quite hoppy.
I'd be interested in a discussion to see what you guys think they taste like just by looking at the picture. Just more geek. I know I can formulate my impression of a taste profile from the picture. Fruitiness, bitterness, crispness type of thing but, I'm always curious what a potential customer might see.
The red one is a German lager, probably a Munich Dunkel. I'd be tempted to go with Bock but, there is no brown in that color at all. All the color is red (which is easily achievable by brewing with 100% Munich malts), maybe a touch of pale malts to decrease the opacity a bit. Not much or you'd not get that full head. NO hops to speak of and a fairly dense but off white head. They probably added a little salt to that glass to get nucleation sites for the carbonation bubble to make a head like that.
A leg for knowing this much about a random beer pic.
The Beer Master:
So what do you offer for a Chicago maroon beer?
Something red like that Munich Dunkel with maybe blackberries added to it for a little jolt of purple out to get it in the right range. that beer would taste good with a little dark fruit added to it.
Very nice. Leg for you!
If you could actually nail it down to specifics I would be impressed, but I think it would be impossible due to the fact that the yeast almost exclusively drives the style. The first could be anything from a light lager to a belgan blonde ale which are complete opposite in yeast and brewing conditions; the second any stout, porter, or even an imperial stout/black IPA; the third is any type of wheat from a saison to hefe due to cloudiness; the last any kind of pale ale, irish red, or even a sour. That doesn't even get into the styles differentiated by hops.
I'll just say, whoever drinks then in the order presented is wrong.
Ok, I'll hit these right after I get a fresh coffee and explain my reasoning by each.
First off. None are sours. The bacteria that make sours break down too many of the foam positive material. Sours won't head like this. You may get some overcarbonation and foam over but, don't confuse the 2.
1) German or Czech Pilsener - The color of the liquid is enhanced here maybe by using a yellow background for the pic or post processing. The spanking white head gives it away. That beer is made from a base malt of no more that 2-4 Lovibond malt and that will not give you that yellow beer. In reality, it's straw colored. I know it's not an American Premium (Bud, Miller, Coors) due to the hop content. See the irregular shape of the top of the head and if you look closely there are some large bubble in the otherwise smooth, uniform dense head.
That's a dead giveaway.
Compare the texture of the head to the beer all the way over on the right (#4). That one has almost no hop to speak of. See how smooth it is. Almost a nitrogen induced head but, not quite. That's a lager head with almost no hop character. Smaller bubbles uniform size. On #1, this head has very very small bubbles around the edge but larger bubbles in the top. To me, this is an indicator of a long lagered beer with well dissolved CO2 and some hops to destroy some foam structure where it is most dense.
Even with the poor photo quality provided by the Internet influenced graphic requirements, we can still see bubbles streaming up from the bottom, this is a clear straw colored pure white head hoppy beer. Not a sour, sours wont appear this clear in a pale beer like this. The yeast selection would impact clarity. Belgians would be cloudy by design. Ales would mature too fast unless it was then lagered very cold and slow. Even then it might not work. Lager yeasts will ferment 1 additional more long chain sugar than ale yeasts and that additional long chain sugar would impact clarity. As well, the ale yeast would overwhelm the subtle flavors of the malt and hop.
So while it could be an ale yeast used to mimic a lager yeast, it is highly unlikely.
#2) You are correct, this one is tougher so let's work through it and I'll make my selection at the end.
Head is a solid tan with absolutely no hint of red, and uniformly randomly rocky. This tells me it's constructed of extremely small amounts of caramel malts at most and has a moderate amount of hops. The random bubble size tells me it has not been lagered. This helps me eliminate many categories right here- Lagers, IPA, Certain Maibocks like Rogue Dead Guy, scottish. Really we're left with 2 categories left, hoppy porters, hoppy stouts and their imperial counterparts.
Body of the beer is opaque. As opaque as it gets. In the very small amount of lighter colored beer at the foot, we don't get much sense of red. It looks brown. There is just no ruby color there at all. The only was to do this is by using incredibly small amounts of base malts (as little as possible and still ferment) and relatively large amounts of roasted malts, and some chocolate colored malt. Maybe some wheat but, really impossible to tell.
So, this tells me it is a lightly alcoholic beer, dry in character and probably designed to interplay the bitterness of the roasted malts with the bitterness of the hop, displayed in the head. Porters, by definition, do not used roasted grains.
With the head telling me it's definitely has not been lagered or, none of the fermentation carbonation has survived to the consumer, it's an ale yeast.
Therefore it is a dry, hoppy stout. Probably about 4.5% alcohol or thereabouts.
Now I want one.
#3) One of 2 here, let's work through it and see if we can decide. It's either an American IPA or a Belgian IPA (very new category of beer)
The head is a dead giveaway for an IPA of some sort. Large and unruly, lots of very big bubble as a consequence of the large lots of hop oils present. Lots of intermediate bubble interspersed with some fine bubbles tells me it's an Ale yeast. Ok, so we've identified it down to some sort of an IPA from there.
We know it's not a standard English IPA from the color. Too much orange and too cloudy.
That leaves the last identifier the cloudiness. It's either from Belgian yeast or wheat. Either one will present the uniform cloudiness here.
I'm going to go with a wheated American IPA or hoppy White IPA.
The bright white head can only come from wheat in this case. That's why it looks like a hefewiezen from just looking at the liquid.
Could it be a wheated Belgian IPA? Yes but, the high fermentation temperatures giving us the belgian characters would produce some really clashy type aromas of the strong wheat smell.
#3 - wheated American IPA or hoppy White IPA
#4- Munich Dunkel- It's a dead giveaway for me and the easiest.
The beer is a beautiful ruby color with just a touch of brown, the head is almost white, very small bubbles and velvety smooth. the polar opposite of the IPA head next to it.
Ok, so the head tells us it's a lager with almost no hop presence.
The color tells us it has absolutely no roasted or toasted grains and probably not even any of the dark caramels and or very little dark crystal. To do this in a lager, we are left with a predominantly large amount of Munich base malt and at that, the lighter of the 2. If I were to produce this beer, My grain bill would be 90- 95% Munich I and Munich II and 5%-10% of something else depending on the results of the first batch tasting and the malting house of the grain used.
So, we're talking about a beer here that is lower in alcohol at about 6-6.5%, lagered, lightly hopped and red.
Munich Dunkel straight up.
Very nice! Legs across the board! I will say my homebrew experience has not taken this deep of a turn. When I create recipes I mostly worry about balancing the malts and hops and not clashing the adjuncts when I rarely use them. I can't say I have ever checked the head for any of the relations you mention to hop oils, I just aim for good retention. At least I know where to go for advice when I want to brew a sour for this summer. Its this kind of in depth knowledge that I speak of when people tell me I could sell my brews. I tell them the part they like so much is just that the beer is fresh rather than some thing I have done. Maybe one day I will be able to make my hobby a job, but with the explosion in craft brew, that market is looking pretty saturated.
My wife and I were hoping to do the same thing with moonshine, but with micro-distilling and the "Moonshiners" show, that market is also pretty saturated.
Jobs for brewers are expanding as is the market for craft brews.
With the change in laws in Virginia, it has really changed the available business model.
I have a ChemE degree, I could probably make the transition, but I have nothing other than homebrew exp. I would love to be able to have the vacation time to take some real training toward a Master Brewer certification, but you know jobs and stuff.
ChemE is actually a good degree for brewer. Biochem is better.
The lucky guys are those going into college now that can get specialized degrees for brewing.
Try voluntering at your local brewery. Even if it is just volunteering at a festival to be a pourer for them and get to meet them.
The guy I have working for me now got his start because I was able to get him in the door volunteering then a job on the bottling line and then assisting other guys and then as an assistant brewer.
It's every homebrewer's dream to open their own brewery or to be a commercial brewer.
Even if you don't, volunteering to pour at the festivals is a blast.
I can vouch for this. I did the Virginia Tech summer beer fest and Brew Do and both were fun to work. Plus free beer and t-shirts.
So is my liver.
Skills!!
Yea...I can tell by looking at them that I really want to drink them all. Pretty much the same thing.
actually wait...just to keep it on topic :)
I think I've seen that before.
It's pretty ubiquitous, all seem to be made by that "BALL" brand.
In polite company I call it "Mason style".
Clear as the moon on a cloudless Spring night.
Just a dab'l do ya...
Funny thing is I can never remember the details after I have had the stuff
ginger ale, root beer, cream soda, cheerwine?
Dang it. Why didn't I think of that.
don't be too hard on yourself. It takes a trained eye for these things