Brewing, Cooking, and Chickens

Buns_12Feb11_IMG_0712Decided to make Sticky Buns on Saturday. The recipe makes some of the best sticky buns that I have ever had.  They are light, not too sweet, and have a hint of lemon in them.  The topping is a mixture of sugars, butter, with a sprinkling of nuts and raisins.  The buns are cooked on top of the topping and then the whole ban, buns and all, are flipped making the bottom become the topping.  Surprisingly, the whole thing works very well.  The only problem with them is that I eat too many of them – but, they are good.

I do think that I cooked them about 5 minutes to long, as the caramel was a bit chewy, but 13 seconds in the microwave cures that.  I actually prepare everything, including forming the buns and placing them on the sugar/nut mixture, the night before and then retarding the buns in the refrigerator until the morning. I usually wake up at 5:00 AM to allow time for he buns to warm up and rise for 4 hours, them cook them.  As you can see from the picture above – Perfect!

Pictures of the buns before baking:

Buns_12Feb11_IMG_0704          Buns_12Feb11_IMG_0703

On Saturday, full of butter and sugar from the sticky buns, I brewed a Belgian Tripel.  The recipe calls for light Belgian Candi Syrup, and I had no motivation to pay $8.00 a pound for the stuff, so I made my own by adding 3 cups of water and a teaspoon of lemon juice to 1.6 pounds of sugar.  I heated it up on medium until it turned a nice golden yellow. 

Recipe was basically (hops were a bit different but I do not have access to my other computer which has the recipe as brewed):

12.50 lb     Pilsner (2 Row) Bel     
1.50   lb     Munich Malt 
0.50   lb     Cara-Pils/Dextrine    
2.00   oz    Hallertauer Mittelfrueh [4.00 %]       
1.00   oz    Styrian Goldings [5.40 %]       
1.00   oz    Saaz [4.00 %]       
1.60   lb     Candi Sugar       
Yeast         Belgian Abby II Wyeast 1762 – made a 2 L starter   

Before and after pictures of the Belgian Candi Syrup and first runnings:

BelgianSyrup1_12Feb11_IMG_0715          BelgianSyrup2_12Feb11_IMG_0717          Tripel_12Feb11_IMG_0719

I received some chicken eggs that I ordered.  Light Sussex – a larger gentle chicken that lays large light brown eggs.  If the post office did not ruin the eggs, in 21 days I should have some chicks.  The incubator is a Brinsea Mini Advance – has an automatic egg turner, and is basically full auto otherwise.  Should be interesting to see what happens next.

One of the reasons for getting the Light Sussex is that the roosters are supposed to be quiet birds, rarely crowing.  But, if they decide that crowing is their thing, then they will be off to freezer camp immediately. 

Pictures of the incubator and of the future chicken run and where the coop will be:

Eggs_15FFeb11IMG_0723          FutureChickenRun_12Feb11_IMG_0720

No comments yet. Be the first.

Leave a reply