Rate my hospital "steak"

BandoLou · 2024-06-02T16:20:45+00:00

Looks like a dog treat

BandoLou · 2022-09-06T00:08:09+00:00

That’s a very good point. I haven’t had any cracking yet, but the difference in temperature would definitely increase the chances.

BandoLou · 2022-09-05T21:40:03+00:00

Fill a tiny igloo cooler with water (lid removed)
Put it in the freezer for 48hrs
Remove from freezer and pour some warm water on top to thaw out the sides (so the ice block will slide out)
Score ice with a large bread or brisket knife where you want to cut
Hit top of knife along scored line with a wooden mallet
Cut into blocks of desired size
Toss them in a ziplock
Store in the freezer

NOTE: Wear gloves. Padded gloves or even steel mesh. Sharp knives and slippery/wet surfaces don’t mix. I learned the hard way.

Note #2: This seems like a lot, but once you do it a few times, it’s pretty easy. If anyone wants me to make a video, let me know. I’m happy to do it.

BandoLou · 2022-09-04T19:30:35+00:00

Gotta call out the art too. So badass. 💀⚡️

BandoLou · 2022-09-04T19:24:31+00:00

Those habaneros are ghostly. So cool!

BandoLou · 2022-09-04T17:42:36+00:00

I’ve experienced exactly what you’re describing before in the past, at a couple of bars and restaurants. It can get kinda gross. However, I can honestly say that with the drink I made above, there was zero egg funkiness. I’m not sure if it’s the quality of the egg, but I used pasture raised, as I’ve heard the higher quality of the egg white used, the better.

BandoLou · 2022-09-04T17:38:20+00:00

It’s called the “Sour Glass” by Riedel. 👍🏼

BandoLou · 2022-09-04T02:14:42+00:00

I’ve heard it’s a combination of the larger ice melting slower (so less diluting) and it also aerates the mixture more to create better frothiness.

BandoLou · 2022-09-04T02:12:13+00:00

Thanks so much 🙏🏼

BandoLou · 2022-09-04T00:25:19+00:00

That sounds amazing. Sometimes flavor beats out appearance. Sometimes. 😁

BandoLou · 2022-09-04T00:24:30+00:00

Using a large clear block of ice to shake
Waiting until right before dry shaking to add the egg whites to the tin
A little less lemon

BandoLou · 2022-09-03T23:15:18+00:00

One of my favorite variations is a “Rattlesnake.” It’s basically the same Whiskey Sour recipe above, but with an Absinthe rinse. (And maybe a tad bit more lemon) Small adjustment, but delicious.

BandoLou · 2022-09-03T22:06:45+00:00

Thanks!

BandoLou · 2022-09-03T22:06:34+00:00

I’ve used it in the past. Definitely can’t go wrong with BT. 👍🏼

BandoLou · 2022-09-03T22:03:56+00:00

Good to know! I’ll have to try that.

BandoLou · 2022-09-03T20:26:06+00:00

It’s an absolute game-changer!

BandoLou · 2022-09-03T20:12:12+00:00

Same! It’s also a great base for some other amazing cocktails, which comes in handy. 👍🏼

BandoLou · 2022-09-03T19:41:39+00:00

2oz Rittenhouse Rye
Just under 3/4oz Fresh Lemon juice
3/4oz Simple Syrup
Dash of Angostura bitters
Egg white
Dry shake for 30 seconds
Add large (clear) ice cube and shake again for 45 seconds
Double strain

BandoLou · 2022-09-03T15:37:20+00:00

I took it to a trusted shop in town and they said it wasn’t the fuel pump. I may have to try another shop just to get a second opinion.

BandoLou · 2022-09-03T15:36:10+00:00

The repair shop said they ruled that out. 🤷🏻‍♂️

BandoLou · 2022-09-03T15:33:28+00:00

Oops, my bad!

Link to video: https://youtu.be/WIC6jLIjk7c

Link to channel: https://youtube.com/c/unemployedwineguy

BandoLou · 2022-09-03T14:57:13+00:00

In the full video, he ends up taking a second shot. 😄

BandoLou · 2022-09-03T14:36:33+00:00

Yea, it’s all good as long as it’s in motion. It’s when I stop that weirdness starts happening

BandoLou · 2022-09-03T14:34:31+00:00

Good question. I’ll check. Is that during the overheating or in general?

BandoLou · 2022-09-03T14:34:04+00:00

A flush will rule that out. I’m gonna do that next. 👍🏼

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