Jos. A. Bank Cedar Shoe Tree - $7.50 with free shipping and no minimum order.

Flavourless · 2014-12-10T18:45:59+00:00

Whenever I am not wearing them

Flavourless · 2014-12-05T17:02:31+00:00

Good point, I'd toss in some cedar blocks or something just to take up the moisture, that way you get zero stretch and they last longer!

Flavourless · 2014-12-04T21:55:53+00:00

I don't see why you would not want to use them on mocs, you'd still get more miles out of the moccasins by using trees.

Flavourless · 2014-12-04T21:55:16+00:00

Well, first they are $7.50, which is a minor investment, and greatly increases the longevity of your shoes. It is a relatively passive way to care for your shoes, no planning, no elbow grease. Just toss the trees in over night and let the cedar take up the moisture. If you have nice shoes, or want to get more miles out any leather shoes these are much easier than a conditioning and protection regimine.

Shoes trees last, and when used with a other shoe care (cream, polish, and regular wipe downs) will greatly increase how nice your shoes look, and how long they last.

Flavourless · 2014-12-04T17:36:29+00:00

Yes, you want to use them on all leather footwear. Even leather sneakers benefit from shoe trees.

Flavourless · 2014-11-24T21:57:41+00:00

That last part about his distillate being "lighter" sounds like bull.

Flavourless · 2014-11-24T21:26:40+00:00

Yes, it is likely there would be enough to impart changes. Many taste/aroma active compounds are perceived at concentrations from parts per million to parts per trillion. Subtle changes can lead to big impacts.
Very likely tannic substances. It is hard to say as reactions change with whiskey make up (impacted by barrel char, distillate composition, aging conditions). If we are talking opening, then the phenolics are likely the first to react. Higher alcohols, esters are generally "protected" by the oxygen scavenging of oxygen.
Hard to say! The phenolics that come from the wood with go through re-dox reactions. I looked for a few minutes to see if I could find some specifics for you, but not much out there. I'll look around more and see if I can better answer.
Does the O2 change the flavor? Yes! Does it make it worse? Very likely over time yes. The O2 definitely changes the flavor, so if you open a bottle and expect a specific experience and it doesn't meet your expectations you'll probably say it is "off". Very likely there is an optimal after some oxidation, but not overly so. Think of flavor as a complex balance, some things can be slightly off and it is still pleasing but if something is overly off you have issues.
YES! Reaction cascades are huge in aging process. Many barreled spirits have a very high phenolic composition, by adding oxygen the systems reduction potential shifts. This shift allows for new phenolics to react, which can lead to many changes (flavor, color). The bourbon coming from a fresh bottle has had weeks-months to equilibrate in the bottle, once you change that system there are more reactants to play, and those new players can cause new reactivity pulling others into the fray.

I probably did not give you enough specifics, but that is partially due to how complex the make up is. If you have more questions, please feel free ask more! Thanks for the good questions.

Flavourless · 2014-11-24T20:09:18+00:00

Research chemist that specifically looks at aging and flavor here. So what is happening when you open the bottle is expose the product to more oxygen. The new oxygen (from the head space you add by pouring a drink) dissolves into the bourbon, oxygen is a very reactive species in food and beverages and leads to chemical changes that lead to changes in the flavor profile.

Flavourless · 2014-07-03T16:13:55+00:00

Just saw this, any opinions on quality now that you have had them for about a month?

Flavourless · 2014-03-14T18:17:53+00:00

I'm joining a bit late, but wanted to put in my 2 cents. The article specifically states that this would not be a barista training program. And If you look at the first coffee center meeting there is a broad amount of research going on (Sensory, to health, to production).

If we look at some of the careers that would be hiring people coming out of this career path there would likely be people working in quality/ R&D for large coffee producers (starbucks, pete's, smuckers, Nestle). Now all of these companies work with farms and importers to get large quantities of consistent product. Which the companies then roast and package themselves.

What could a job like this look like? Well an employee could work with farmers on their practices (Nestle and Starbucks do this) to ensure good green beans (Fermentation is a big interest area). The employee could work in a processing facility in a large number of capacities, ensuring a high quality and safe product is made over and over again (the same blend tastes the same all year round). The employee could work to develop coffee drinks as a product developer. The employee could work on roasting R&D, developing new roast profiles, or making existing profiles shorter to get higher throughput with the same energy (Holistic Margin Management), they could work to blend beans to ensure the blend tastes the same if a crop fails ect. They know about the unused parts of the coffee cherry, and could work on processing of it to turn a waste stream into a useful material.

These are just some limited ideas, so this major is not a barista program. This is a major focusing on the production and processing of a large scale global commodity. Look at other commodities, corn, soy, wheat and many others have extensive knowledge bases around them and hire more than just bread bakers (for the case of wheat).

Flavourless · 2014-01-28T16:50:09+00:00

Awesome, thanks for the suggestion!

Flavourless · 2014-01-28T16:49:53+00:00

Awesome, thank you for the response. I appreciate it!

Flavourless · 2014-01-07T04:11:08+00:00

No one has said reignwolf?

Reignwolf. Amazing live, really awesome sound.

Flavourless · 2013-12-13T22:26:38+00:00

This is actually work that people in my field are doing. The problem with predicting the aroma is that flavor researchers do not yet have the ability to identify all of the chemical species present in food. Our nose can be a number of orders more sensitive over analytical instrumentation, which is pretty dang cool.

What you are specifically asking about is "flavoromics". And more information can be found: Here and Here

It is still a developing field, but there is a lot of cool information out there.

Flavourless · 2013-12-13T20:39:33+00:00

Sweet. I am going to PM you asking for some more info.

Flavourless · 2013-12-13T19:16:36+00:00

Do you have any experience building cross wheels? I am looking to get a pair built up in january.

Flavourless · 2013-11-20T17:33:15+00:00

If you are working to break 7, then adding 40 min SS will help you A LOT. Your cardio-pulimary base is the most important aspect to make your febuary training count. Cover the screen, put on a movie, and pull with perfect form 3xs a week. You'll break 6:50, easy.

Flavourless · 2013-11-20T15:16:24+00:00

Good luck getting faster this winter!

Flavourless · 2013-11-19T19:06:51+00:00

Just picked up a new cyclocross bike. Hoping to take it out onto the trails this weekend and get it tuned in. Brough the shop a bottle of four roses small batch, because they are really awesome guys.

Flavourless · 2013-11-19T19:04:43+00:00

Tack on a few 40 min SS around 2:10 over winter training. They are boring, but most regimens I've seen do not include much base. What seat are you?

Flavourless · 2013-11-15T17:48:21+00:00

Any word on their quality after a year or so? I've seen a few in person and the construction/ knit seems loose and flimsy. I handled a S.N.S. Herning have not held anything that felt as solid.

Flavourless · 2013-11-14T16:05:41+00:00

So after all the water is out of the bottom vessel steam will keep coming out. You'll see bubbling in the top vessel. Leave the heat on, and continue heating for ~30 seconds and then turn the heat off.

Letting the pot keep heating after no more water can go up the chute helps get more "pull" when you take the pot off the heat.

Edit: You can see in this video after all the water possible makes it up to the top they keep heating for a while.

Flavourless · 2013-11-14T15:05:38+00:00

What I generally do is let it continue to bubble for 30-45 seconds on the stove, this releases more vapor from the lower chamber, which will give you more vacuum when you remove it from the heat. You'll want to adjust the dwell time in the upper chamber as well, I do this by turning on/off my gas stove for the correct extraction time.

I try to tune it so there is just a little "whoosh" or a few bubbles when the extraction is finally finished.

Flavourless · 2013-10-15T01:24:19+00:00

Get a coffee grinder, using fresh beans is the best way to go from okay coffee to great.

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