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Posts posted by Poppalarge

  1. I didn't say that you cannot get a good wine for a cheap price.

    The guy that makes your £2.49 bottle of wine makes about 5p per bottle. Chances are if his wine was consistently as amazing as you say it was he'd be upping his prices.

  2. If you are "getting into wine" it's probably worth paying a little more.

    You don't have to go mad but £6-7 will get you a lot more. In a £4.90 bottle of wine, minus duty and fees, you're probaby getting 60p worth of wine.

    If you pay £7 you're getting around £2 worth, so its like 4 x the wine.

  3. I bottled my California Lager at the weekend,

    I've had a taste as early as 5 days in the bottle. Usually there is some residual sweetness from the unfermented conditioning sugar. I had some worrying flavours early on as well which usually dissipate.

    They definitely taste better after about 3 weeks, and will benefit from a week or so in the fridge after that.

  4. I can't see us winning but then I couldn't see us beating City at their place either. I just hope you doesn't go with Scholes and Giggs in the name of experience. He's clearly finding it hard to wean himself off them but hopefully the line-up and performance at City has made him realise we need to move on from them when playing the best

    Have you watched Madrid this season?

  5. I just can't get into this. Maybe it's the pacing. It doesn't seem to hook you as much as The Sopranos.

    Also thought the same about Boardwalk Empire and gave up halfway through the first series.

    it took till halfway through series 2 to really click with me

  6. I found a really interesting christmas recipe yesterday.

    Farmhouse Cheddar and Stilton Terrine

    Walnuts, dried cherries, and sage are sprinkled between layers of Sherry-flavored cheddar and pungent Stilton. It's best to slice the apples and pears (which are served with the terrine) just before plating to prevent browning.

    14 TO 16 SERVINGS

    RECIPE BY Betty Rosbottom

    PHOTOGRAPH BY Misha Gravenor

    NOVEMBER 2009



    • Nonstick vegetable oil spray
    • 1 pound farmhouse cheddar cheese or sharp white cheddar cheese, coarsely grated
    • 6 tablespoons (3/4 stick) unsalted butter, room temperature, divided
    • 2 tablespoons dry Sherry
    • 8 ounces Stilton or other blue cheese
    • 1 1/2 cups walnuts, toasted, chopped, plus additional walnut halves for garnish
    • 6 tablespoons dried cherries, coarsely chopped
    • 2 tablespoons chopped fresh sage plus sprigs for garnish
    • 3 Granny Smith apples, halved, cored, cut into 1/4-inch-thick slices
    • 3 Bosc pears, halved, cored, cut into 1/4-inch-thick slices
    • 2 teaspoons fresh lemon juice
    • Water crackers


    • Line long sides and bottom of 8 1/2x4 1/2x2 1/2-inch loaf pan with parchment paper, leaving 2-inch overhang on both long sides of pan. Spray parchment and short sides of pan with nonstick spray. Place cheddar, 4 tablespoons butter, and Sherry in large bowl. Using electric mixer, beat on medium speed until blended and smooth, stopping occasionally to scrape down sides of bowl, about 3 minutes. Place Stilton and remaining 2 tablespoons butter in medium bowl. Using clean beaters, beat until blended and smooth, stopping occasionally to scrape down sides of bowl, 2 to 3 minutes. Mix 1 1/2 cups chopped walnuts, dried cherries, and chopped sage in small bowl.

    • Spoon half of cheddar mixture (about 1 1/3 cups) into prepared pan, spreading in even layer. Sprinkle half of walnut mixture (about 1 cup) over in even layer; press gently to adhere. Spoon Stilton mixture in dollops over nut mixture; spread in even layer. Sprinkle remaining walnut mixture over; press gently to adhere. Spoon remaining cheddar mixture in dollops over nut mixture; smooth top. Fold parchment overhang down over outside of pan. Place plastic wrap directly onto cheese; press to compact terrine. Chill at least 4 hours. DO AHEAD Can be made 3 days ahead. Keep chilled.

    • Let terrine stand at room temperature 1 hour before serving. Discard plastic wrap. Run knife across short end of pan to loosen terrine from pan. Place plate atop terrine; invert onto plate. Peel off parchment. Use small metal spatula to smooth surface of terrine. Garnish with walnut halves and sage sprigs.

    • Toss apple and pear slices with lemon juice in large bowl. Arrange fruit around terrine. Serve with water crackers.

  7. I recent started drinking my Sierra Nevada Pale Ale clone, it's great.

    I did a blind taste test with myself and some friends and it was a split as to which they preferred more.

    I've started doing extract plus steeping grains, it's really easy. I'd reccomend moving away from the kits and just finding recipes and buying DME or LME.

    Just bottled another US style IPA that's got some wheat in. :)

    Next up is a spicy Christmas ale. Oh and im going to start a true lager so I'll leave it in my shed for a few months, till spring

  8. I had the afternoon off today so I thought I'd give a beer kit a whirl.

    I used the Coopers Lager kit from Wilkinsons but I added some Goldings hops which I'd boiled up before hand.

    Here's to waiting.....

    Its been fermenting for just over a week now, current gravity is looking at around 4% abv. As well as adding extra hops to the wort at the beginning, I threw in a bag of hops a couple of days ago.

    I had a little taste before i put the hops in and I wasn't filled with optimism. I tasted last night when i took a gravity reading, and the extra hops give it a real boost. I could happily drink it now (though it's a little flat)

    My downfall is patience, or lack thereof, I keep faffing with it. I just want to get it out of the fermenter and into bottles so I can do my next batch.

    The next batch is a Sierra Nevada Pale Ale recipe I've found. With all extract, and some speciality grains for steeping.

    I'm going to attempt to harvest the yeast from a bottle of Sierra Nevada bought from the shops. Largely to keep me occupied whilst wating for my brew to brew. Must. Be. Patient.

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