southdenverhoo

-mandoline injury, check (more minor than those here, I got my worst one CLEANING the damn thing) -various cutting injuries, check (once went to the ER to have the 24 year old doctor say to the nurse, as if I weren't there, "Wow that is really superficial"....dig it but I went through a roll of paper towels and it was still spurting, could you just maybe put a couple stitches in it, beyotch? And did you think I wouldn't know what "superficial" meant?) -the condensation-into-the-hot-grease thing, check - the remarkable staying power of some of our hotter chili oils even a half hour after the dice, check -but has anybody else picked up a 50-quart kettle containing eleven gallons (equals 88 lbs, give or take) of just-off-the-boil homebrewed wort, to put it on a higher stand so it will drain into fermenter quicker....having forgotten to slip on the ol' insulated gloves and while not wearing (TMI I know) a shirt? Eleven gallons of wort in a 50 quart kettle doesn't leave much room for error, 200-degree-liquid-splashing-around-wise....but when you decide mid-transfer to mitigate the instability that's causing the spillover by TIGHTLY CRADLING THE KETTLE to your bare chest, well....this is the stuff that Darwin Awards are made on... Stainless steel ain't the best conductor but it'll definitely do...

wow, did you guys read down to the bottom of that dcist thread Waitman linked? Apparently while the internets probably still contain the same number of dickweeds as they did on, say, 04/03/07, there is now one fewer anonymous one....

interesting topic...in Denver there are TVs in the bar everywhere, sports bar, hotel bar, steakhouse bar, politico/wheeler-dealer bar (we've got exactly one, the local outpost of the Palm), neighborhood bar, hipster bar, beer geek taphouse, brewpub.... But virtually always the sound is off (exception being Avalanche and Bronco games--basketball and baseball, nah, and the more I think about it it's only the playoff games in hockey where the sound is on) and the one thing I have NEVER seen in a Denver bar is CNN playing with the CC feature engaged. (come to think of it, I don't think I've seen close-captioning in use at a TV in a bar here. Gym yes, bar no. Maybe we hicks don't know how to activate it). And with the sound off, and no mesmerizing CC crawl, and good music playing on a good sound system, a TV doesn't seem that intrusive to me.

I didn't read carefully enough--also see (now) you bought a plate chiller, congrats on that; I'm still using my copper-tubing-and-garden-hose counterflow chiller.... just be sure and cover those plastic buckets during transit, you'll be fine. As to Polly Gs idea, seems fraught with risk to me, and although I use Star-san, there's a long taste test floating around in the archives of the beer blogs re the tastelessness of Iodophor in even (IIRC) 4 times the appropriate concentration. It was undetectable in water to the tasting panel.... Pasteurizing commercial beer means it doesn't have any bugs in it but it doesn't mean it becomes a sterilizing agent; it therefore could serve as a landing place for airborne fauna and pouring it into a sanitized container immediately destroys the sanitizing effect of whatever sanitizer was used in said container, all for the dubious positive effect of removing the (undetectable) taste of the sanitizer used, if that sanitizer was star-san or iodophor. (all bets being off if the sanitizer was Clorox but I don't think any serious homebrewers are still using that, if they ever did.)

yeah, the aeration involved in dumping cooled wort into the fermenter is most definitely "cold-side" and not an issue, in fact a lot of us aerate our chilled wort to give the yeasties the oxygen they need to reproduce their little way thru the "lag" phase as quickly as possible. I'd be more concerned, of course, with sanitation, as your cooled wort is subject to attack from wild yeasts and bacteriathe air is full of.... I'm assuming these buckets have lids and that you're sanitizing buckets, lids and of course the fermenter....some people sanitize their fermenter by filling it with sanitizing solution and draining it, others do the "half-fill/turn upside down/flip back and drain" method, but both of these can be messy and I've always sanitized the fermenter outside and filled it directly from the counterflow chiller. You don't have one of those but I can tell you're about to. (My solution to the problem you describe, and I had more like a hundred feet to travel, was to put little wheels on the bottom of my fermenter stand ("casters"? from Home Depot)...but I only had one step down and one up, this obviously wouldn't work if you have to traverse a staircase or something. Then you'd want handles welded/bolted on the damn thing too))

the tempero-mandibular portion of the cheek I think. Somebody will probably provide a butchers chart or a USDA reference guide muy pronto....

yeah, but--soiled workmen OR scarved swells--were any of 'em wearing "sneaks"? signed, love me, love my chucks

that there is some world class food writing, I don't care who you are. Without raising his voice or even being very mean, ol' giant shrimp has removed any desire I had to do anything-- but drink-- in Cafe St Ex. Fortunately it remains an extremely pleasant place in and outside of which to engage in THAT activity.... & they'll probably get the kitchen straightened out toot sweet (as they spell it out here on the Great High Plains....) "gloriously golden and beach dry", I'm rememberin' that one...

although Naked Mountain appears to produce wines not much in favor with those who've posted here, I can't help but note that (apropos of the terroir thread above) their chardonnay-- which a Colorado friend brought back to me a few years ago (knowing where I'm from originally, i.e. the western terminus of the little four or five mile road whose eastern terminus Pearmund sits on)-- had the unmistakable musty woodsiness of the great eastern deciduous forest that covers that part of the world...wet leaves, damp earth, decomposing tree bark, downed branches, mossy rocks... I can't say that was expected, or a good thing, in a chardonnay, but it definitely screamed out "Fauquier!" Or maybe that was me, but in any event it frightened dog, cat, wife and children.....

I was going to suggest this one; it's about 3-4 miles NNE of where I grew up, and when I get homesick I read this farmer's blog....he's had some trouble with deer and bear(!) over the years, the solutions to which make good reading (we didn't have much luck gardening in that neck of the woods for similar reasons though never saw a bear!)

I hate it when people do this to a perfect post, but..... put a fried egg, over easy, on top of that sumbitch and you got something even more offensively great, the one-eye bacon cheeseburger, aka the Gusburger if you ever lived in Charlottesville, though homemade and 1/3 lb and rare plus beats the pants off the 2oz frozen patty, well done, at the White Spot. Where, in dubious addition, the yolk used to be pierced and cooked through so as not to spurt out when you bit into it, a precaution you don't need to take at home...

this thread reminds me of a story my wife told me about "going out with the girl's" for cocktails on my wife's birthday last week. The scene: Max's Gill and Grill, Denver's South Gaylord St. The players: My wife, her cheap and broke friend Moira, and her cheap but rich friend, Eppie. The manager, a great and good friend of ours over multiple employments. Two of the four rounds of drinks (I'm afraid my wife and I and all our friends are, well, lushes) are comped, along with my wife's appetizer (all served at the bar, as is our wont). This is not standard birthday practice, but a partial result of our long term relationship with the manager and our only recently bringing our (not gargantuan but steady, I guess he anticipates) custom to his new place of employment. Good times, lots of laughs, bill comes amid much conviviality. Eppie: Now ms southdenverhoo isn't paying, it's her birthday. Looks like the total is $60, so 15% tip makes it about $65[!], if you don't have any ones why don't you just give me $30, Moira, and I'll put it on my card. Moira: $60! How could it be $60, I only had three glasses of wine and they comped two of them! And they bought ms southdenverhoo's mussels! [ever notice how people who can't remember how many drinks they had ALWAYS remember how many were free?] And you're tipping on tax, that's not proper..." [etc, ad nauseam, final result: something in the vicinity of $67 is placed on Eppie's card] Yes a calculator made an appearance but, one is thankful, as the two of them peered over it & the check, my wife was able to palm the bartender a twenty.....having foreseen the exact and entire scene...

Heriot-Watt University (Edinborough) may be the one. Never thought I'd say this, growing up in Warrenton, but: I wish I were closer to Leesburg....

Maybe, but that's "St. Louis Style" as it's been explained to me, also as set forth here. (hope I did that right! If not, google "rib tips chine bone" and one of the first results is a chowhound page on the topic ) Perhaps the reason I'm reading a board like this today is that roughly 35 years ago as a young whippersnapper I read a Calvin Trillin piece in Playboy entitled, IIRC, simply "NO!" (as it was a response to an article immediately preceding it by Ray Andries DeGroot whose title wondered if Monsieur DeGroot had discovered the greatest retaurant in the world.) Mr. Trillin's piece transformed me at age 18 into what I believe he calls a "serious eater"-- if not a particularly educated one. Mr Trillin's nominee for that title, Arthur Bryant's, at that time gave away the "burnt ends" that were the result of slow smoking the trimmngs (chine bone and flap) that comprise the rib tips, and that largesse was one of the reasons he declared Bryant's to be the greatest restaurant extant...but I'm pretty sure they're not free anymore.