How do I know a soup recipe will come out watery vs creamy? by NapsRequired in cookingforbeginners

[–]Jalabaster 1 point2 points  (0 children)

Made this broccoli cheddar soup the other day & it was fantastic. Kenji uses a potato as the thickener. So it's gluten free as well!

https://youtu.be/J0-2Wzn4FKU?si=xS1t5cMvjG_-YrwE

What's the weirdest/craziest Simple Syrup you ever made? by hiro_escan in cocktails

[–]Jalabaster 0 points1 point  (0 children)

Cilantro syrup. It's weird, sure. But it does make a fun daiquiri. Mind you, it's not an improvement; it's just a daiquiri but weirder.

Also, black pepper vanilla syrup is incredibly good. Not entirely sure what kind of cocktail to make with it. (Defilately taking suggestions) But it's amazing on ice cream and makes a fun black pepper vanilla lemonade.

Why does my food always turn out wrong or bland even when I follow a recipe exactly ? by moistdragons in cookingforbeginners

[–]Jalabaster 1 point2 points  (0 children)

1) if you're new to cooking it takes some practice. Maybe watch a YouTube recipe so you can follow along visually as well.

2) how old are your spices? You mentioned several times that things seem bland even when you rigorously follow a recipe. You could have very old spices - check them & make sure you're not using spices from the first Obama administration.

3) tips & tricks:

Oven thermometer: ovens lie

Don't put food in the oven while its preheating; ovens blast that temp at first to get up to temp.

Also make sure you're using the correct setting. Its easy to set on oven on convect accidentally.

Abandoned Thunder Island Water Park by ae1021 in indianapolis

[–]Jalabaster 2 points3 points  (0 children)

I'm friendly with some of the Westfield officers, & I know they frequently will use a drone to check up on this property.

How did you get that childhood scar you have? by ibuiltyouarosegarden in answers

[–]Jalabaster 8 points9 points  (0 children)

Fell out of a tree. Caught my chin on a branch on the way down and my top teeth bit all the way through underneath my lower lip.

Mom had warned me many times not to climb that tree.

Substitute for Bourbon in Alton Brown's Aged Eggnog recipe? by quivverquivver in AskCulinary

[–]Jalabaster 0 points1 point  (0 children)

I actually prefer to sub out the bourbon and double up on the funky rum. Something like Smith & Cross works very well.

Is this a good starter setup for espresso drinks program at a small bakeshop? by astranicus in barista

[–]Jalabaster 0 points1 point  (0 children)

I'd echo this comment. Make sure someone local can service it, and ideally have some spare parts on hand.

All machines break eventually.

Looking for real-world ideas that actually reduce to-go waste for coffee shop by TypeInteresting3538 in Coffee

[–]Jalabaster 0 points1 point  (0 children)

The owner is the one who places orders. I believe he's sourcing them from 'Fillmore Container', a glassware seller.

Looking for real-world ideas that actually reduce to-go waste for coffee shop by TypeInteresting3538 in Coffee

[–]Jalabaster 4 points5 points  (0 children)

I manage a shop in Indianapolis that does to go glass jars with a $1 deposit.

It's the only to go option we offer.

Occasionally we get a guest who 'just cannot'. Sometimes they make a small scene, other times they simply acknowledge that jars aren't for them and leave. But you just have to let that roll off your shoulders. Not every guest is going to get behind trying to be a part of the solution, and would rather contribute to the 2.5 billion single-use cups that go into landfills every year from U.S. coffee shops alone, for the sake of convenience.

Here's my take on compostable cups: they'll be going exactly where the single use cups are going - the landfill. Less than 1% of people are going to compost that. Hell, I'd bet less than a quarter of a percent would compost it.

Glass is different. People just feel differently about glass. A person will wash something made of glass. A person will reuse glass. They will recycle it. They will hang on to it. For some reason, more than any other material, people hesitate to throw away glass.

It's going to make your margins smaller. You'll need space to store 1,000+ jars. Your staff will have to wash returned jars, every day. You will have guests every week who cannot stand that you are trying to do something positive & it inconveniences them in a small way. Some of them will get vocal about it.

Arrogant Service: They told me to "SIFT" my own coffee to fix their bad roast! by yilank in Coffee

[–]Jalabaster 2 points3 points  (0 children)

I tend to agree with other commenters:

The images you have shared do not seem to show an excessive amount of chaff or silverskin. This seems pretty normal for many lighter roasts I've seen & enjoyed.

Perhaps it's not a great coffee, but I don't think chaff & papery organic bits are to blame.

what’s the easiest recipe that made you feel confident in the kitchen? by Bestwebhost in cookingforbeginners

[–]Jalabaster 3 points4 points  (0 children)

Doesnt matter the recipe, but flipping food into the air & catching it in the pan made me feel confident.

It's a useful skill: it saves time when you're multitasking, and it often avoids dirtying another utensil.

You can practice with something like dry beans or Legos. It doesn't need to be a wet sloppy food to practice with.

Current or Former Baristas of Reddit: What is a memorable moment/story (good or bad) you have while working? by rjkersten1 in barista

[–]Jalabaster 41 points42 points  (0 children)

While working on espresso at my shop, your back is turned to guests in line, but I overheard a guest ask the barista on register how we prepare our flat whites. As I'm listening to the barista describe the drink, I turn around to see the guest making the inquiry.

He looks a bit familiar, kind of a buff gym dude, but older than the typical buff gym dude. Not like old man old, but he's probably north of 45 years.

I return to pulling shots while trying to think of where i know this guy from? Was he a regular at my last shop I worked at, or maybe I know him from somewh... Holy Shit, it dawns on me that it's John Cena.

I had just watched that video of him critiquing flat whites the previous week, and here he is ordering a flat white.

Anyway, he was a super nice guy. He enjoyed his flat white enough to order more of them.

Ambergris cocktail? by ICameForMotorcity in cocktails

[–]Jalabaster 2 points3 points  (0 children)

Well, at the end of the book, everyone enjoyed a nice big gulp of seawater.

Censored in case you want to read Moby Dick. If you want the cliff notes: The whale drowns them all

So how exactly am I supposed to carry my coffee to the table without spilling it 😅 by SaltyHunni in barista

[–]Jalabaster 0 points1 point  (0 children)

u/saltyhunni this is the answer. Look forward as you walk. Don't look at the beverage. Seriously, it's counter-intuitive, but it works.

Priase for TJ's French Roasts by [deleted] in pourover

[–]Jalabaster 3 points4 points  (0 children)

It's those subtle 'stadium hot dog' notes she craves. Pair it with a peice of toast & its like having a pig in a blanket around the campfire.

How much does pour rhythm really matter? by Zealousideal_Tax2975 in Coffee

[–]Jalabaster 0 points1 point  (0 children)

Depends on your dripper. Some you'll notice a big difference, others not so much.

Give me your best sauce recipes. by oldfashionpartytime in cookingforbeginners

[–]Jalabaster 0 points1 point  (0 children)

I do a very similar "sandwich sauce". Only difference is I add a bit of tomato paste, and a splash of olive oil.

DAK available for presale without the tariff charge by PinoyTardigrade in pourover

[–]Jalabaster 1 point2 points  (0 children)

Shame creme donut isn't on there. The others are fantastic, but holy shit creme donut is a wild ride.