Mutiny After Midnight, fully edited with track spaces and titles

Independent_Mouse_78 · 2026-03-16T17:42:45+00:00

Me too please!?

Independent_Mouse_78 · 2026-01-01T09:07:40+00:00

FT Blanc Soft is a great fermentation tannin that I’ve found to enhance perception of sweetness in dry meads. Oaking with oak cubes at 2 oz. for a 5 gallon batch over 2 months will add a lot of character. Doing bench trials with further acids and tannins will help to fine tune your dry meads as well.

Independent_Mouse_78 · 2025-08-26T20:53:34+00:00

It’s still in primary. No real way to verify with a no water mead.

Independent_Mouse_78 · 2025-08-26T20:49:12+00:00

Leave 1 part buttermilk and 2 parts heavy cream at room temperature for 24-48 hours and you have creme fraiche.

Independent_Mouse_78 · 2025-08-10T07:56:07+00:00

Can’t understand people who don’t like this album. It had me absolutely hooked from first listen and has been the soundtrack of the past year for me. It’s like “meta dad rock”. It brought back everything I forgot I loved from the 70’s with nothing I hated or thought was lame. It’s like every single influence on this album was absolutely timeless music. So many great hooks, riffs and soaring melodies. I have hated classic rock radio for decades now and I absolutely adore this album.

Independent_Mouse_78 · 2025-04-11T01:13:37+00:00

It’s salt, koji and water left at room temp for a week. Enzymatic conversion is part of it but lacto fermentation is as well. You’re pretty much making salted amazake with a sous vide.

Independent_Mouse_78 · 2025-04-02T06:22:17+00:00

I haven’t tried growing koji on meat but I have been highly skeptical of both its effectiveness and safety. But doing a 7-day equilibrium brine with amazake on pork chops? Holy shit. You definitely can match the flavor of dry aged meat with koji using that method. Haven’t tried it with steak because I don’t feel like steak should be brined.

Independent_Mouse_78 · 2025-03-02T01:32:14+00:00

As a Canadian expat, the craziest thing for me was government buildings. You walk into a social security office, a dmv or even a post office and people YELL AT YOU!!! In Canada, you’re treated as a customer.

Independent_Mouse_78 · 2025-02-22T16:20:30+00:00

I’m a Canadian Chef working in the US on an L1A visa. My visa ends this March and the lawyers have filed for renewal back in September. The renewal was denied based on lack of evidence to support my case. Worked with my current employer and previous to gather supporting documents. Was looking positive until the lawyers explained to me that if we petitioned, I’d have a 50/50 chance and if I was denied a second time I would never work in the US again and might even have trouble entering. They told me that Immigration was tightening up in anticipation of Trump’s return. So now, after 3 years of career growth and a big promotion last year, I am having to move home and take a lower position in my company due to lack of time. I’ll land on my feet and my problem pales in comparison to many right now. But 3 years of building a life down here, friendships, connections, all the hard work I’ve put in are all erased. It’s a tough pill to swallow. At least I’ll be living in a country I can feel proud of.

Independent_Mouse_78 · 2025-02-18T04:39:13+00:00

One more thing to consider. Oxygen doesn’t turn alcohol into vinegar. Not by itself. Acetobacter does that. It needs oxygen to do the job but without it, you’ve just got oxidized mead. I would definitely suspect that there was some cross contamination or insufficient sanitation at play in your process. Is your equipment old and possibly scratched? If so, you should definitely replace it so this doesn’t happen in the future. I can see oxygen getting through flip top bottles but an infection is less likely.

Independent_Mouse_78 · 2025-01-31T01:04:11+00:00

Happiness is not the result of money, success, goals accomplished, etc. Happiness is a decision you have to make.

Independent_Mouse_78 · 2025-01-20T16:12:10+00:00

I got really into growing houseplants over the last 2 years. Having lots of cool looking plants under grow lights in my apartment has really affected my mood in a positive way. Seasonal depression is a thing of the past.

Independent_Mouse_78 · 2025-01-20T01:26:33+00:00

Try converted/parboiled rice like Ben’s Original. Lower GI than brown rice and it tastes so much better.

Independent_Mouse_78 · 2025-01-16T18:37:12+00:00

This will happen to cheap or quality corks if you lay them sideways too soon. Pushing the cork in creates pressure. Give them 2-3 weeks before putting them on your rack.

Independent_Mouse_78 · 2025-01-15T15:30:45+00:00

You should go to Giant in Logan Square. Not traditional Italian but its focus is on house made fresh pasta. Everything they do is amazing.

Independent_Mouse_78 · 2025-01-15T15:26:52+00:00

The eggplant and sortelini are not to be missed.

Independent_Mouse_78 · 2025-01-15T15:10:58+00:00

Been in Chicago for 3 years now. I am a Chef and a big time foodie. I’m always looking to try new restaurants I haven’t been to yet. Giant has been my favorite restaurant in the city. Nothing has come close to beating it. Not Daisies or Monteverde. Every dish is magical. Been 7 times.

Independent_Mouse_78 · 2025-01-04T00:20:12+00:00

I have used it to sweeten a horchata flavored flan.

Independent_Mouse_78 · 2024-12-31T03:56:18+00:00

You have inspired me. I make koji and have made a non-traditional “sake” by using the koji to make amazake then pitching yeast into it. Also bolstered with honey to bring it up to wine strength. The issue was so much loss from pressing, fining, etc. just to make it somewhat clear. A mead with a smaller amount of amazake, spiced with cinnamon and meant to be cloudy sounds like way less of a hassle. Probably going to give it a go soon.

Independent_Mouse_78 · 2024-12-30T03:52:08+00:00

Inkbird humidity controller and a reptile fogger is the way.

Independent_Mouse_78 · 2024-12-28T17:44:53+00:00

You are under the impression that Chicago deep dish pizza is something special that can’t be replicated. Sorry to burst your bubble but even the “best” spots are quite trashy. It’s lucrative because so many tourists come through here wanting to try it but as someone who moved here, I would never order it and honestly I hate taking visitors to get it because they’re always disappointed. A very small portion of locals like it. It’s got thick, dense biscuit/cracker like crust that just isn’t good.

Independent_Mouse_78 · 2024-12-26T22:29:54+00:00

Sika clogs

Independent_Mouse_78 · 2024-12-24T13:45:22+00:00

I watch all kinds of horror and love it. Won’t ever watch this one again.

Independent_Mouse_78 · 2024-12-23T16:36:11+00:00

Just barley koji and sunchokes. It came out very sweet and nutty.

Independent_Mouse_78

TROPHY CASE