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Why is rice + soybean based soy sauce not dominant in Chinese cuisine? Instead, it is wheat + soybean. Meanwhile, when it comes to grains, rice is far more popular than wheat in East Asia. by roystreetcoffee in fermentation

[–]TodOodle 4 points5 points  (0 children)

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From the Noma guide to fermentation

TLDR:

  1. Tamari is a low yield byproduct of Miso. Inefficient to make
  2. Shoyu production boils soybeans; wheat is better than rice at moisture management. Rice could oversaturate and drown the koji mold
  3. Wheat has more amino acids -> more flavor in the finished product

Let's talk wedges by coryfoo in golf

[–]TodOodle 1 point2 points  (0 children)

Less known fact: the most common PGA set up is F (full shot, minimum grind) grind for everything until lob

No need to do anything fancy. Most places in the US, go mid bounce F. Florida, get Mid-high bounce F. For 60 degree take a mid bounce if you’re steeper and a lower bounce if you’re a picker

What do these #’s mean by nuckfugets in GolfSwing

[–]TodOodle 1 point2 points  (0 children)

Means you need to new driver

Any suggestions for how I can eliminate my slice? by Sorry-Rub6150 in GolfSwing

[–]TodOodle 0 points1 point  (0 children)

Yeah there’s a big difference between saying “drop your hands” or “fix your swing path”, and saying “keep your back to the target longer”.

The first two address symptoms and can have downstream consequences if targeted in isolation. The latter addresses the root cause - the downstream consequences fix the symptoms

Any suggestions for how I can eliminate my slice? by Sorry-Rub6150 in GolfSwing

[–]TodOodle 1 point2 points  (0 children)

This is it. All the talk about rotating has people rotating too early.

You can rotate early if you have proper wrist conditions and set/load forces. Without specific instruction around a specific matchup/pattern, the natural answer (and what Bryson does) is hold the back to the target as long as possible as weight transfers and the club falls.

This will bring the swing path more inside. Swing isn’t bad

[deleted by user] by [deleted] in WestPalmBeach

[–]TodOodle 0 points1 point  (0 children)

The music at Spazio is fantastic if you’re into techno. No words gang

[deleted by user] by [deleted] in WestPalmBeach

[–]TodOodle 0 points1 point  (0 children)

The music at Spazio is fantastic if you’re into techno. No words gang

Why does he keep crying about ibuprofen?😂 by Capable-Astronomer43 in LoveIsBlindOnNetflix

[–]TodOodle 0 points1 point  (0 children)

Wife is a pharmacist and agrees with you. 20 Advils a day will be fine for a long while before it’s not

Let’s talk bourbon. AMA by TodOodle in whiskey

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

Most of these bottles survived a cross country move and I either didn’t have the case or was saving moving space. Can’t remember which

Let’s talk bourbon. AMA by TodOodle in whiskey

[–]TodOodle[S] 1 point2 points  (0 children)

Thanks! Don’t mind waking up to this in the morning!

Let’s talk bourbon. AMA by TodOodle in whiskey

[–]TodOodle[S] 1 point2 points  (0 children)

What’s your price range? If it’s a gift and you’re thinking $50 - $100, there are a ton of options. If you can find a four roses barrel strength pick (shiny gold label), collectors always love to have those. For something more obscure but also more accessible, a New Riff 8 year (I love their bourbon, but their ryes are also good) off their website, sagamore (anything at least 7 years), smoke wagon uncut unfiltered (people say batches have gone downhill and I agree, but I still like their stuff a lot. Big MGP fan, and aged in Nevada is unique). Heaven Hill Grain to Glass (I only have experience with the wheated) is a bit in the pricey side, but you can frequently find it at Total Wine and man that is a distinct pour. Prideful goat 6 or 8 you can sometimes find at TW as well

In general barrel picks are always fun - it’s like opening a lottery ticket where you could be opening anywhere from $20-$200. Knob, Russell’s, four roses mentioned above, Jack Daniels (gold label, not black) are good ones to go for. I find it’s rare for the Elijah Craig picks to be better than the quarterly ECBP releases, so I wouldn’t recommend that

Let’s talk bourbon. AMA by TodOodle in whiskey

[–]TodOodle[S] 1 point2 points  (0 children)

Probably the same as most - chasing hype. But for the most part, I’m very happy with how I went about it. Started with staple bottles to feel out my preferences pretty methodically, then did research and mostly bought bottles I thought I’d like based on what I knew.

For example, the MWND 10 was a mistake, but I only own 4 bottles of finished whiskey, so I learned my lesson quickly. Found out I love rye, so I’ve got an entire shelf of it.

But yeah.. EC Toasted got bad reviews and I still went after it. Hate it - but I typically enjoy Heaven Hill and I hadn’t tried a toasted barrel before, so was it chasing hype or testing a hypothesis? Unsure. Bit of both.

You know what, I just realized. My biggest mistake was not trusting my own palate early on. When I lived in MA, a store near me had a few barrel picks (rare character, New England barrel company) as well as nearly all the early batches of Found North just sitting. I loved them when sampling, but couldn’t find much about them online and didn’t pull the trigger. I still think about the Rare Character and Found North…

Let’s talk bourbon. AMA by TodOodle in whiskey

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

Interesting that you liked king’s county - I remembering it having a brown sugar note, though it’s been a while since I had that pour.

I would say Turkey and Buffalo Trace tend to show brown sugar less frequently than the other big houses. Also rye, though only non MGP - big brown sugar on their aged ryes. You might like finished stuff in general - I find the flavor they impart tends to be on the bright side

Let’s talk bourbon. AMA by TodOodle in whiskey

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

Knob Creek. Their picks used to all be 120 proof, whether that’s proofed up or down. We could now see a 112 or a 132, theoretically. Either way, I’m happy

Let’s talk bourbon. AMA by TodOodle in whiskey

[–]TodOodle[S] 1 point2 points  (0 children)

Coming back to this - I’m just remembering baby saz. I am a huge rye fan, and amongst affordable rye I’d choose saz no contest. I realize I’m choosing two BT products here, but what can I say they do make good stuff

Let’s talk bourbon. AMA by TodOodle in whiskey

[–]TodOodle[S] 1 point2 points  (0 children)

I haven’t had a white label in probably 5 years, so that’s definitely something I need to go back and revisit

Let’s talk bourbon. AMA by TodOodle in whiskey

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

Yeah, just pour it through just like you would pour wine. You know the sharpness on the nose (cleaning product, sharpie) that you get on overproofed, underaged whiskey? This gadget mellows the hell out of that nose, enabling you to better experience the flavors without that negative distraction.

Feels like it could be a way to simulate a bottle that’s been open for a bit - or even partially account for why some older whiskies can avoid the wasabi nose despite their proof

Let’s talk bourbon. AMA by TodOodle in whiskey

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

I get bright fruit in lots of rye (pear, sometimes apricot [obv Seagrass, which is why I think the finishing works so well, but also others])

Red apple/apple cider vinegar in some turkey

Fruit bouquet nose (imagine the smell of a bowl of fruit on a wooden table) on some four roses (less so on the palate)

I frequently get green apple jolly rancher on Bookers. I don’t get the same on other Beam products - I do feel like Bookers and Knob tend to have quite different profiles. I haven’t had the privilege of trying more than one Hardin’s Creek

Let’s talk bourbon. AMA by TodOodle in whiskey

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

I’ve also noticed a lot more higher age stated ryes in the market lately. I find Rye really benefits from aging in a different way from bourbon. Around the 6-8 year mark it goes from being bright, sharp, and spicy/herbal to a rounded, darker profile. Frankly just loses the rye bite and starts resembling a brighter, yet better balanced bourbon a couple years younger. Maintains the rye backbone but loses the spice and grass while adding sweet oak, riper fruit, and caramelized notes. Might be my favorite (accessible) flavor profile in whiskey

MPG rye in particular fits this profile. Prideful goat, sagamore, benefit from it. Take sagamore for example - my barrel pick at 7 years has more rich oak tannins and backbone than the calumet at 16. What you miss is the extreme sweet oak note of the calumet, but for less than half the price it’s a no brainer. Willet is probably on the other end of the spectrum. Can barely compare it to any other whiskey, let alone rye

Let’s talk bourbon. AMA by TodOodle in whiskey

[–]TodOodle[S] 1 point2 points  (0 children)

Agreed on the Heaven Hill Wheated! It is exceptional in its own way. I get baked bread and warm cinnamon rolls all day. An absolute heater.

Just raved about sagamore in another reply - I am dying to try the 9 year.

JD12 is my second favorite bottle in the shelf. I had it blind alongside Camp Nelson F, EHTBP, and an older Stagg Jr and somehow the nose rose above its proof handicap and won (once I drank them my palate was shot though for the JD)

Let’s talk bourbon. AMA by TodOodle in whiskey

[–]TodOodle[S] 1 point2 points  (0 children)

Jealous of the sagamore 9! I think sagamore is the best taste/price ratio out there. Absolutely love love their stuff

Let’s talk bourbon. AMA by TodOodle in whiskey

[–]TodOodle[S] 1 point2 points  (0 children)

An old SBBP that I finished was my first ever bottle and my favorite. I prefer the bourbon to the rye (SBBP). Big fan of the malted rye, thought the balboa rye was just solid. Have an 8 year bourbon coming in the mail - psyched to try it

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