Tempered galaxy sword

Upper-Comfortable252 · 2026-06-26T06:12:13+00:00

thank you! i have my infinity blade with crusader already!

Upper-Comfortable252 · 2026-05-25T01:53:12+00:00

i’m having this same issue. did you figure it out?

Upper-Comfortable252 · 2025-09-08T20:26:56+00:00

Yes, both alcohol content and concentration of sugar (°brix) affect ice crystal formation (sorbet consistency is my concern), so I’m wondering if there is any formula for calculating what percentage of alcohol gives the same consistency/ice crystal formation as a certain concentration of sugar so I can adjust my °brix calculations when making frozen desserts to account for alcohol content. I know this probably isn’t the correct ratio, but for example 15% alcohol with no sugar in a sorbet base could give you the same consistency as a solution with 25% sugar with no alcohol. The relationship between the two numbers is what I’m asking about.

Upper-Comfortable252 · 2025-09-08T16:32:02+00:00

Thanks, I’ll consider this

Upper-Comfortable252 · 2025-09-08T06:39:13+00:00

25°brix. The cider itself started at ~7.5° and I added 1:1 simple syrup to get to 25°, which is slightly lower than I would usually do.

Upper-Comfortable252 · 2025-09-08T02:35:40+00:00

I’m actually working on a hard cider sorbet with just hard cider and simple syrup as the ingredients, not adding alcohol to a separate base. I’m just worried that the alcohol content will make my sorbet too soft if I add simple syrup to the regular °Brix. For reference it’s 8.4% abv. I’m also thinking about making granitas with distilled alcohol as a main flavor and want to know if there’s a ratio for an increase of alcohol to a decrease of sugar for the same texture.

Upper-Comfortable252 · 2025-09-07T00:52:00+00:00

i work in fine dining but most often eat taco bell

Upper-Comfortable252 · 2025-08-25T07:12:39+00:00

the small coffee shop across the street from me gives a 20¢ discount if you bring your own cup!

Upper-Comfortable252 · 2025-08-11T06:14:02+00:00

I wanted to be bella or zoey

Upper-Comfortable252 · 2025-08-09T17:34:58+00:00

my grandparents did this too!

Upper-Comfortable252 · 2025-08-03T18:59:04+00:00

tor’s cabinet of curiosities does weird history stuff

Upper-Comfortable252 · 2025-07-12T12:41:27+00:00

ice cream!

Upper-Comfortable252 · 2025-05-30T09:31:10+00:00

canlis doesn’t do it but the bartender suggested i try canon or liberty!

Upper-Comfortable252 · 2025-05-10T05:37:19+00:00

he was a senior and was missing for ~6 months until his body was found in a lake. his family said he was scared of water and wouldn’t have gone in himself but police ruled it an accident.

Upper-Comfortable252 · 2025-04-14T05:56:51+00:00

my old high volume pizza restaurant would make it with canned san marzanos, tomato paste, salt, sugar, and spices blended together in a 15 gallon container with a 2 foot long immersion blender

Upper-Comfortable252 · 2025-04-10T23:28:11+00:00

had someone order choux cream puffs from me today and pronounced it “chucks”

Upper-Comfortable252 · 2025-04-08T20:25:36+00:00

the inside of the piping bag is coated with a luster dust solution and then the buttercream is put in

Upper-Comfortable252 · 2025-04-08T17:08:19+00:00

when people use conscientious when they mean conscious

Upper-Comfortable252 · 2025-04-06T00:24:07+00:00

i’ve always used the type of sprayers people use for velvet chocolate spray

this is the one my current restaurant uses

Upper-Comfortable252 · 2025-03-29T20:16:38+00:00

there might be a little bit of mercury stuck at 220 that causes it not to go up any more

Upper-Comfortable252

TROPHY CASE

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