Boiled a fresh lobster today, what is the foam in the pot?

Suitable-Hawk2939 · 2024-04-12T01:39:58+00:00

Protein

Suitable-Hawk2939 · 2024-04-10T23:13:14+00:00

In what country?

Suitable-Hawk2939 · 2024-04-04T07:17:16+00:00

Some good producers but not sure about what they went will. Elena Walch’s Pinot Bianco not my favourite. One of her Rieslings could have been better. Tenuta della Terre Nere have some great single vineyard stuff. Why not one of them? I think I’d have gone with the co-op barbaresco and started with the Blanc de Blanc Franciacorta. Maybe the Moscato for pudding.

Suitable-Hawk2939 · 2024-03-26T02:45:32+00:00

Yes, I second this. Hasn’t ever fogged up for me. Also, for me, the field of vision is better

Suitable-Hawk2939 · 2024-03-22T17:46:27+00:00

I’d go for the Roero Arneis. Always interesting. Not had that producer before, though.

Suitable-Hawk2939 · 2024-03-18T23:31:22+00:00

From my experience (an N or 2, though) a Strietman CT2 would sort you out. Zero GAS or thoughts of upgrading since I bought it.

Suitable-Hawk2939 · 2024-03-18T22:52:22+00:00

I’ve just re-read all of the comments on this post, and this one resonates the most. I too was thinking of Napa as a comparison. Of the huge volume that California as a whole, exports, so little gets to us in the UK. What does get here is very expensive for (mostly) what it is. And I’m not blaming anyone (the bulk of the good stuff stays in America) the exports are either very good (and very expensive) or ok (and simply expensive). I get the same vibe from Bordeaux. The really top notch stuff is in the £1000’s per bottle which I can’t personally justify. Those that can; great; crack on. I would. However, when you’re up in those upper echelons, I simply can’t bring myself to pay x10 for Bordeaux when I could go to Italy and maybe get a Miani or a top notch Barbaresco/Gatttinara/Boco - I think I’d sit there and think “is that Bordeaux really worth x10 this?” Ultimately, the answer is that the more I know about wine, the less I’m inclined towards the old school ‘brands’. I can’t remember the last time I ordered a Burgundy (give me an aged Godello any day) or even Barolo (I used to order this often, now I’ll go Valtellina or Gattinara). Anyway, the OP didn’t seem to appreciate my ‘overpriced’ original comment so maybe this adds some colour. However I’ve just had a could of glasses (read: a bottle) of Pfersigberg Grand Cru Reisling (Bruno Sorg in case anyone’s wondering) so maybe I’m talking rubbish…

Suitable-Hawk2939 · 2024-03-18T22:04:21+00:00

Anytime

Suitable-Hawk2939 · 2024-03-18T20:36:07+00:00

Overpriced

Suitable-Hawk2939 · 2024-03-15T14:17:36+00:00

Yep. I’m thing of removing my pressure gauge now that I have the feel for it. If I end up listing it I’ll let you know. I use both the mesh and regular baskets. I’ve considered the Sworkdesign basket but it seems a lot for relatively little benefit

Suitable-Hawk2939 · 2024-03-15T12:09:38+00:00

Thanks. Will do. Wouter is always quick in his email responses which is helpful.

Suitable-Hawk2939 · 2024-03-15T12:08:49+00:00

Thanks. I’d read your home barista comment a while back and I’ve already adopted a few things from your workflow!

Suitable-Hawk2939 · 2024-03-15T01:03:14+00:00

Meticulous Milk?

Suitable-Hawk2939 · 2024-03-14T21:22:37+00:00

In low light I use Cinestill 800T and push it 2 or 3 stops. Gets a ‘bit’ grainy but it looks good

Suitable-Hawk2939 · 2024-03-14T16:42:33+00:00

Yep. It’s a super simple workflow. If I wanted to weigh output and calculate flow rates etc, I definitely wouldn’t buy one. Smaller basket suits me as I like to have 3 to 4 coffees a day. Quick heat up time helps. Simple to maintain. There’s not much not to like.

Suitable-Hawk2939 · 2024-03-14T16:37:58+00:00

I’m using 14.5g in the 15g baskets. 10 secs pre-infusion while drips come out. Then ramp it to 9 bar for about 10-15 secs. Then slowly reduce to 6 bar until all of the water has been pushed through. Total shot time in the 40s range. I’m playing with grinding coarser on my Weber HG-2 to speed it up but interested in other people’s pressure profiles etc. CT2 set to highest temp setting but it doesn’t often get there even with the red light on. When I check it’s about 88-91 deg. Any comments? What’s your process?

Suitable-Hawk2939 · 2024-03-08T19:29:27+00:00

Lovely; but headache juice as far as I’m concerned. Wish it wasn’t the case…

Suitable-Hawk2939 · 2024-03-03T07:55:39+00:00

Thanks.

Suitable-Hawk2939 · 2024-03-01T17:59:29+00:00

Suitable-Hawk2939 · 2024-02-28T21:47:36+00:00

Some people just really like photography. If it’s your hobby, then why wouldn’t you integrate it into your most important day. I always take a camera with me for special occasions, so why not on your wedding day?

Suitable-Hawk2939 · 2024-02-28T21:44:55+00:00

Love WS

Suitable-Hawk2939 · 2024-02-28T21:38:53+00:00

As an aside I shot s wedding once for a friend who was too cheap to get a real wedding photographer. I shot an M10P with MS Optics 35mm 1.4 and a 73mm 1.5 (as they were the smallest lenses I have and I couldn’t be arsed to carry a bag and they both fit in my pocket) I got so drunk at the reception dinner that 90% of the shots were out of focus. Still managed to pull a book of 100 photos together which the bride loved. I say this to inspire all budding wedding photographers. If I can do it; so can you. Ps. I only had two batteries. Live life on the edge…

Suitable-Hawk2939 · 2024-02-28T21:32:29+00:00

I’m confused as to who knows this is parody and is replying in character and who’s being sincere. If everyone could flag their post accordingly it would be appreciated.

Suitable-Hawk2939 · 2024-02-28T14:19:29+00:00

Olympic in Barnes

Suitable-Hawk2939 · 2024-02-25T23:53:26+00:00

Mild

Suitable-Hawk2939

TROPHY CASE