WHAT ARE YOU DOING TODAY (PICS)

[Guest]

Seul
With that hole you are digging for your self you may end up in China
Lol!

[Giles]

I completely disagree.  One of the most thought provoking books on cooking I have read in a long time is "Meat" by Hugh Fearnley-Whittingstall.  His main premise is that we as a species are essentially omnivorous, so eating meat is part of what we do and who we are.  BUT, our responsibility as meat eaters is to treat the animals that we eat with respect and care whilst they are alive and make their life (and inevitably their death) as pleasant as possible.  I don't think that is a bad starting point.

[Geo]

. . . great starting point - and it's also why we have incisors, canines, premolars and molars - for all sorts of lovely food-stuffs

now - i'm off to start cooking those calves cheeks . . .

[Seul]

@Giles:

His main premise is that we as a species are essentially omnivorous

I always read we have the teeth and plumbing of a herbivore, though… But either way we can live perfectly healthy without eating meat... So I will just have to dismiss your - albeit noble - ideas as selfish.

[Seul]

I mean, if you care or pretend to care about the animals, just don't eat them, right?..

Well I know this is a useless discussion… And I don't wanna be that holier-than-thou arsehole - leave that to the vegans  - so let's agree to disagree...

[Giles]

I'm not going to get drawn into an arument here Seul.  I'm happy for you to think what you like about me and my ideas, but you won't find me calling people who have different views to me as stupid or ignorant

[Geo]

need to give up the red wine (and some white) then dude - it goes through a fining process which usually involves, gelatin or egg whites or isinglass (fish swim bladder) 

[Giles]

So does beer.  We use Isinglass as a fining agent at the brewery…..............

[Seul]

Point taken, Giles. That was ignorant and rude on my behalf. But that kind of thinking blurs my rationality and makes me post from the heart…

Geo: I can live with that... Although I do try to avoid gelatin at all cost... Filthies byproduct ever...

[Geo]

beautiful . . .

[Guest]

@Giles:

So does beer.  We use Isinglass as a fining agent at the brewery…..............

There is no Reinheitgebot  in Gosport … "for the preparation of beer, only malt, hops, yeast and water can be used"?

I thought GROG was the local beverage of choice 

[Giles]

Beer has to be fined.  It is what makes the Yeast coagulate and fall to the bottom of the cask or bottle.  Without fining a beer, you will not get a clear beer.

[Finn666]

Enjoying the last few minutes of/at work today

[Guest]

@Giles:

Beer has to be fined.  It is what makes the Yeast coagulate and fall to the bottom of the cask or bottle.  Without fining a beer, you will not get a clear beer.

That would mean then that no German brewery is allowed to produce a clear beer then since an "additive" is required?

What are the advantages of clear beer - a clear head perhaps? Inspiration for new IH creations? Or just pure satisfaction of thirst-

[Giles]

I am no expert on German brewing laws, but I suspect that as finings do not actually stay in the beer (that is the whole point, they cause the yeast to coagulate around them, so that the yeast sinks to the bottom), they are allowed.  Isinglass is prpbably the oldest and most traditional finings used in Central Europe.

[Simon]

Proper traditional beer is brewed with a top fermenting yeast, as the yeast cells die (alcohol poisoning) they drop to the bottom but also lie in suspension hence the need for finings.  Larger is brewed with a bottom fermenting yeast which leaves a naturally clear beer. Larger is also normally pasteurised which kills off any remaining yeast, where as real ale is still alive in the barrel.

[Geo]

nailed it - except for the extra R in Lager 

[madmonday]

sending out one or two pieces & picking up

[Giles]

Mr Monday, now framing his pix - next level

[madmonday]

only when i have the time.

don't get used to it