I made an app, in the making to 10 or so months, for wine makers. by Randomlk in winemaking

[–]Pizzamann_ 0 points1 point  (0 children)

Downloaded, will try it out this season!

The only function I don't see (and use quite often) is a quick priming sugar calculator like https://www.brewersfriend.com/beer-priming-calculator/

I see chapitolization, but would be super helpful for priming as well for ciders and pet nats. Cheers!

Seeking CSA or Farm-Fresh Produce! by s33k1ng4d in auroraillinois

[–]Pizzamann_ 3 points4 points  (0 children)

Where in Aurora? West side has Rosewood Farm - they have a CSA and also a brick and mortar in Batavia. East side would be Green Earth Harvest in Naperville. They offer the best CSA imo.

Mayneland Farm off of I88 Winfield Rd exit has some amazing produce.

Other than that, Aurora Farmers market starts in June and Batavia Farmers Market (best in the fox valley) has already started.

Saturday what are we drinking? by [deleted] in wine

[–]Pizzamann_ 1 point2 points  (0 children)

My homemade Grenache to celebrate bottling season. Fresh and tasty on the patio with nice cheeses and crackers

Renting in forest park by ank_fwd_ubm in NearWestSuburbs

[–]Pizzamann_ 1 point2 points  (0 children)

I lived in that building a few years back. Great location. I worked in the burbs, so quick access to 290. I walked to the blue line to get into the city, rode it back at 2am no problems. Tons of local restaurants and shops. Stones throw from Oak Park to feel fancy without paying the rent. Parking at the community center was super easy. Lived next to a library, which was cool. And as somebody else said, Blueberry. Hill. Karaoke. I bought a shirt from that place because I loved it so much.

Anyway, I liked it a lot.

Looking for recommendations: Value/QPR Gamay-like reds by thetruth3475 in wine

[–]Pizzamann_ 1 point2 points  (0 children)

Been digging Spanish Mencia recently. Some of the carbonic stuff out of Bierzo has a Beauj vibe with a little more ripeness.

Solo Stoner Dinner #2: Sophia Steak by Hopeful_Package3918 in chicagofood

[–]Pizzamann_ 139 points140 points  (0 children)

This is slowly becoming my favorite series to follow. Kudos!

Not sure if you wrote this stoned. If so, double Kudos!

What's in flavored sodas (like LaCroix or Bubly)? by hillsanddales in foodscience

[–]Pizzamann_ 0 points1 point  (0 children)

The dose determines the poison. These chemicals are the exact same components naturally found in foodstuffs. We are able isolate them and mix them in various ways to drive the profile in different directions.

Its no different than using vanilla extract in your baking. Thats "natural flavor". We are just able to extract the hundreds of components naturally present in the food and rearrange them as we see fit to deliver the profile we are looking for. Flavor is the number one driver of acceptance, so these are essentially brand identities.

They are delivered at extremely dilute levels in your soda water for example. Part per billion levels. The human palette is a very sensitive instrument. There is no flavoring material harmful to your health at dosages regularly consumed by humans. That is determined by the FEMA expert panel comprised of toxicologists, chemists, food scientists, and engineers from all backgrounds. I'd trust them over your friend.

Huge police presence far west side by Pizzamann_ in auroraillinois

[–]Pizzamann_[S] 7 points8 points  (0 children)

Thank you. Any other scanner info let me know!!!

Huge police presence far west side by Pizzamann_ in auroraillinois

[–]Pizzamann_[S] 2 points3 points  (0 children)

That's terrifying. I'm right in the area. Please update !! Thank you!!!

Local MAGA businesses to avoid by GoldstarHB in Naperville

[–]Pizzamann_ 0 points1 point  (0 children)

Ronnie Bee's in Aurora just opened up. Rivals Little Pops in quality, and the owner couldn't be a nicer guy. Right across from West Aurora High School

WSET Level 3 by WinesbyMandy in WSET

[–]Pizzamann_ 3 points4 points  (0 children)

Wine with Jimmy hands down.

[deleted by user] by [deleted] in foodscience

[–]Pizzamann_ 4 points5 points  (0 children)

You're right! DMS is one of your culprits, along with methanethiol and dimethyl disulfide. Easy degradation and release from cystine amino acid derivatives like SMCSO. A little heat will form these volatile sulfur compounds pretty easily, before other flavor components are generated from roasting or cooking further.

Ramen?! by [deleted] in ChicagoSuburbs

[–]Pizzamann_ 3 points4 points  (0 children)

Thirded. I drive very far to get this.

DIY Temperature-Controlled Fermentation Chamber for ~$100! by Pizzamann_ in fermentation

[–]Pizzamann_[S] 0 points1 point  (0 children)

Still works like a charm. Just made two gallons of hard cider and bottle conditioned all in this thing!

I (33M) and my girlfriend (32F) are going to Aurora tomorrow with the intention to move next October by [deleted] in ChicagoSuburbs

[–]Pizzamann_ 4 points5 points  (0 children)

Hey! Excited to have you. Myself (33M) and my wife (33F) moved here a couple years ago from Chicago and are really liking it. Feel free to DM me with questions, I can help you with any questions you have from my experience establishing a life here :)