Full Season Playlist

Prologue - What Makes the Perfect Pizza? (5:18) - edit: new 50min uncut version
Episode 1 - Claire Tries To Make the Perfect Pizza Dough (37:27)
Episode 2 - Brad and Andy Try to Make the Perfect Pizza Sauce (27:52)
Episode 3 - Carla and Molly Try to Make the Perfect Pizza Cheese (50:38)
Episode 4 - Chris and Andy Try to Make the Perfect Pizza Toppings (38:44)
Episode 5 - Brad, Claire, Carla, Molly, Chris & Andy Cook the Perfect Pizza (24:26)

I'll start: Hessian 'Tater soup. Maybe not very exciting, but I just love the stuff.

Start off with a diced onion and about 1 - 1.5 kg of peeled, sliced potatoes. Throw into a big pot on high heat with some oil and let it develop some color. Meanwhile, get peeling and chopping on this stuff - carrots, celery root, leek, parsley, parsley root. Amounts as desired, but I like to use a lot of parsley - root or leafs. If your taters get enough color, cover with water and add the rest of the veggies. All that in place, cook until soft. Blend. Add 200ml of sour cream and season with nutmeg, pepper and salt. Consistency should be thick, maybe slightly chunky.

When serving, fry up a few slices of old sausage to throw in there. This one is a traditional north hessian sausage, but any only lightly spiced and smoked, coarse ground, fatty hard sausage will do. Add a sprig of parsley if you feel like upping the presentation.

For me, it has to be ramen. It's so easy, yet so filling, and so tasty, and has practically infinite variations, so it can hardly get old! It can be done for one or more persons, and it replaces an entire meal: having noodles as replacement for bread, meat, vegetables, and broth to drink afterwards. Just an all-around great thing. My family certainly loved it.

Does anyone have any good recipes for bread?

My wife and I have been doing a lot of baking lately and I absolutely love making bread. It's easy (most of the work is sitting around waiting for it to rise/proof) and we've been making fresh sandwich bread to use in our lunches for the past few months.

I've found two recipes that I really like:

• BA's Best Sandwich Bread
• Simple Country Load

I'm making an effort to cut out meat from my diet and I'd love to hear what everyone's favourite vegetarian meals are.

For a long time I have been making pasta with ground beef and I recently found out that I can just not put the beef in and it tastes even better. The tomato sauce really gets a chance to shine without the beef.

I'm fairly happy with mine, it's simple and tastes good, but I'm hardly a chef so I'm sure it can be improved. Bonus points if its simple enough to do when you're tired as hell and just want a nice drink.

Mine:

Start heating milk on low heat, then slowly add sugar and cocoa powder while mixing, 1 tbs each per 4oz of milk. I find this pushes the saturation limit of the milk a bit too close, so I add some more in to make sure everything dissolves. Add in some cinnamon, along with a pinch of nutmeg and salt. Once hot splash in a bit of cool cream and serve.

Whats this about?

@wanda-seldon started a thread over at ~science in hopes of generating more user created content. My plan is to post some introductions myself, in fields like mechanical engineering and automation (is anyone interested in it anyways?). But until I feel like I would do it proper, I figured I'd try something similar with a much lower barrier of entry. I'll write about some hobbies of mine, in a way that goes more indepth about the process, but still shallow enough to function as an introduction. And if folks are interested in more in-depth stuff or pointers on where to go, I'll take care of that.

So on todays topic, homebrewing. What is it, why would you bother, and what's actually involved in it?

What's Homebrewing?

Put simply, homebrewing is the art of making beer yourself. It's not really that complicated to be honest.

Why Homebrewing?

• It's (relatively) cheap.

If you got a few basic kitchen items (pots, ladle, cups, etc), you already have most items needed for brewing a small quantity. A few additional tools will be required, like a food grade plastic container, a water lock, etc. but if you treat them proper they can be used for years after years. Ingredient cost is neglible.

• Quality.

A common reaction many have with homebrewed beer is how thick and rich in flavour it is, compared to your average supermarket beer. Especially if your experience is with light beers (in which case I believe Monty Python said it best, it's fucking close to water). It's like comparing that sad pie you can buy in the cooler section, compared to something fresh out of the oven with the sweetest fruits and crispiest crust.

• Easy to learn, hard to master.

If your goal is to make a good beer, you only need two "skills". Good working hygiene and patience. Beyond that, any complication you want to add is up to you. You can start with a simple ale and work your way towards horribly complicated recipes that seem more like a chemistry exam than a hobby.

Whats actually involved in it?

So what do you actually do? I'll keep it short, even though I could write a book if I wanted to cover everything. Brewing is made out of three phases. The actual brewing, the fermenting and the bottling.

Brewing

You mix malts (and/or barley, wheat, oats, etc) with water, which you will draw a wort from. The wort will be the basis of your beer. A wort is a bit like a tea from a tea mix in this sense. Also it's sickly sweet (so taste test on your own risk). The sugar from the malt will be what is turned into alcohol during fermentation. In a similar way, that we use fruit sugar for wines/ciders or honey for mead.

Fun fact: In Sweden and Norway, elks drunk on rotten (fermented) fruit they eat from the ground is a rare but real phenomena.

Once you have a wort, the wort is boiled up and hops are supplied. Usually hops are divided in two categories. Bitter hops and aroma hops. Though that has more to do with when you add hops in the brewing process. The hops add flavour primarily from the oils (which give the fresh and fruity taste) and the resin (which gives the bitter taste). The resin takes a certain amount of boiling time to properly release, so hops added early in the process will contribute to bitterness.

The liquid is then cooled and stored in a container with a bit of yeast. That marks the start of the fermentation period.

Fermentation

Fermentation is fairly straight forward. Yeast loves sugar. And will keep eating it until most is gone. Alcohol, is a byproduct of this process.

Bottling

Once fermentation is (nearly) done, the beer is transferred into bottles. After a few days of waiting, a pressure should have built inside your bottles which will create the nice bubbliness we know from beers. Toss on a label if you wan't to brag and want to make sure that graphical designer education was not for naught.

Swell, how do I get into it?

How do you get into it? Technically speaking, you could start with no-mash brewing. Though I would recommend against it, as it takes out the charm of actually brewing, since you just add water and call it a day. Alternatively, there are several good sources on this. The american homebrewers association for instance have a good quick guide for some instructions. Though if you wan't to go serious about it, I recommend to read up on the specific processes, and what influences them.

Afterwords

Does it sound interesting? Bring a buddy, and make a day of it. Make your own labels too if you wan't to brag to friends and family. If you have questions, I will answer anything. Need help setting up or want a plan, I can help with that too.

Edit: Would recommend reading @piratepants comment in the comment section. It expands a lot of the things mentioned here, and goes a lot more into the actual processes while brewing. If you got this far, it's worth continueing.

Thought I would share this simple recipe for protein bars I've been making for the last year or so. I used to spend something like $50-$60 per/mo. on the store-bought kind so these have saved me a good bit of $. Bonus points for taking, at most, 10 minutes to put together.

• 1 1/2 cups old fashioned oats
• 1 scoop vanilla whey protein powder (chocolate also tastes good)
• 3/4 cup natural peanut butter
• 1/4 cup mini chocolate chips
• 2 tbs. almond milk

Mix together and mold into bars or roll into balls, and refrigerate for 30-40 mins before eating. Each batch makes about 6 bars or 12 balls.

They don't look like much, but they taste great!