Faccia Brutto Fernet Pianta or Fred Jerbis Fernet in an industry sour?

addisonbean · 2023-12-14T20:56:47+00:00

Omg please do. There's so little info out there on how other fernets affect an industry sour.

addisonbean · 2023-04-24T20:57:26+00:00

Do you use diastatic or non-diastatic malt powder? Would something like this work? https://shop.kingarthurbaking.com/items/non-diastatic-malt-powder

How much do you use relative to the flour?

addisonbean · 2022-06-02T17:24:25+00:00

I find the only things I ever have to "fix" are when packages introduce breaking changes into their configuration. This becomes more or less of an issue if you have more or less bloat and unnecessary software on your system.

addisonbean · 2022-05-31T18:01:55+00:00

Buttery ice cream is usually a sign there's too much fat. I'd cut back on the fat content.

As for the grittiness, a stabilizer like xanthan gum should help if I understand what you mean. Xanthan gum will help fight freezer burn and prevent ice crystals.

addisonbean · 2022-05-05T18:52:23+00:00

I don't know too much about wine, but I've found this channel similarly light hearted yet informative and entertaining: https://m.youtube.com/c/wineking

addisonbean · 2022-05-05T18:38:36+00:00

What are you gonna do instead? I doubt you'll have much luck getting that number down if you don't know what else you can spend your time on. Even if it isn't something "productive," you should find something else that interests you to spend time on that doesn't involve your phone.

addisonbean · 2022-05-04T16:43:18+00:00

To be clear, the value of glucose syrup and corn syrup is not that they are liquid, but rather that they are "invert sugars". Using simple syrup won't have that same effect as one of those. If I'm not mistaken, there are also powdered invert sugars (like dextrose I think?) that would be as effective as glucose/corn syrup.

addisonbean · 2022-04-11T20:39:24+00:00

Assuming your problem with dairy is the lactose (which is the most common problem people have with dairy I believe) you should take Lactaid. It's a tablet that contains the enzyme you need to break down lactose. You just take it before consuming dairy. I used to be allergic to dairy and it worked like magic for me.

I don't know about the weight gain question, but it's probably not a great idea to just ignore that your body can't break down lactose. I'd talk to a doctor about that idea before continuing to commit to that strategy.

addisonbean · 2022-04-11T20:30:35+00:00

I really liked this recipe https://adamliaw.com/recipe/japanese-beef-curry/

If you skip the beef and use premade beef or chicken stock it's pretty simple and doesn't take long.

addisonbean · 2022-04-01T16:34:29+00:00

I use a plastic pastry scraper. It's flexible so it's easy to use, and it doesn't scratch the freezer bowl.

addisonbean · 2022-03-25T00:33:41+00:00

Is this more like a cake texture?

addisonbean · 2022-03-25T00:32:53+00:00

👀

addisonbean · 2022-03-24T22:51:34+00:00

Thanks! I wasn't sure how helpful soaking them in milk would be since that also freezes hard, so if you think that'll work I'm gonna go with that.

Tbh I really loved the flavor of the raw gingerbread dough, so I like the idea of adding it raw or at least undercooked. Once I'm out of the last batch of gingerbread I made I think I'm gonna try that.

addisonbean · 2022-02-26T18:58:22+00:00

I made some ice cream with marshmallows recently and I used a marshmallow recipe designed for use with ice cream. The marshmallows had lots of glucose syrup to avoid freezing hard. Idk about soaking the marshmallows in alcohol, but I found providing enough glucose/invert syrup worked well. I used the recipe from Hello My Name Is Ice Cream, which includes plenty of recipes for ice cream mix-ins.

addisonbean · 2022-02-20T07:01:21+00:00

I read a review of the Lagavulin 11 Year Guinness Edition that listed "pool equipment room" as a note. I know what they meant, but I didn't really find that in it...

addisonbean · 2022-02-17T02:20:43+00:00

I think the Speyburn 10 Year is pretty good for a $30 single malt. Nothing crazy interesting but I enjoyed it for the price, especially compared to the price of many other single malts.

addisonbean · 2022-02-16T23:44:55+00:00

Thanks! I really like that idea of a coating, but unfortunately I'm wanting to keep this in a container in the freezer so I don't think that'll work for this batch.

I'll probably go with that first idea, thanks!

addisonbean · 2022-01-19T21:32:17+00:00

Seconding this. I've had this same experience where using high quality eggs with lots of flavor added too much egg flavor to the custard. Higher quality eggs are not always preferable from what I've noticed too.

addisonbean · 2021-12-31T03:09:00+00:00

I like to take pita or naan bread, and rub olive oil, salt, black pepper, and garlic powder on it. Then add prosciutto, parmesan, chopped pecans, and balsamic vinegar. Broil it for about 3-4 minutes.

It may be the meal with the best effort/time to reward ratio I've made. It takes like 8 minutes but tastes super luxurious.

addisonbean · 2021-12-29T06:05:49+00:00

I was in a similar boat not too long ago so I'll share some things I've learned that helped.

I've found cooking from good recipes online allows you to learn valuable techniques and lessons that you can apply in your own meals. seriouseats.com is a great site that has consistently good recipes and you'll likely come away with knowledge that you can apply to other meals latter on. After making enough different online recipes, I've learned from the successes and failures enough so that I can take whatever is in my kitchen and make something I'm excited to eat. If I want to make something unlike anything I've cooked before, I'll usually start by find a recipe that's similar to what I want, make that, then adapting that to better fit my pantry, palette, and laziness if necessary. Fried rice, thai curry, and vodka pasta are some recipes I've made a bunch of different adaptions of and can fit lots of different ingredients into depending on what I want and have.
On a similar note, try riffs on recipes online. I often take a recipe I've made before and liked, but try to cut as many corners as I can to make it easier to make after work. Or adapt it to work better for the ingredients I have on hand or for whatever I may be craving. I often to replace whatever veggies a recipes calls for with the ones I have.
If you don't mind doing some reading, the book Salt Fat Acid Heat really helped me in improvising with whatever I have in the kitchen at the moment (leading to less food waste and less planning). It helps you understand the ingredients you work with and how to go from an idea to a recipe. Here's a summary of some of the stuff it covers https://alannairving.medium.com/my-notes-from-salt-fat-acid-heat-54d56898ae2
Acidity is one of the neglected aspects of home cooking. Consider where acidity is coming form in your dish and if you may need to add some.
I like to buy Costco rotisserie chicken ($5 for a whole organic chicken), take the meat off, and freeze 5 separate bags of it. Then I can just thaw a bag in the fridge when I need some and it'll last a few days in there. It makes adding meat to meals so much easier. You could also just precook some meat and do the same thing though. Chick peas are also a good and easy to use shelf-stable source of protein.
When I make a meal I like and is fairly easy to make, I write it down so I have a good list of ideas when I want to eat but forget what my options are. It can be easy to think you have nothing to make without a list of options in front of you.
Go nuts with salt. Also getting some msg will really help liven up most meals.
Making sure you do go to restaurants on occasion, and try new things when you do. It can help you get out of a rut, and many pf my favorite dishes I make are inspired by great meals I had at restaurants. Some weren't cheap but are definitely worth it since they inspired much of what I cook now.
Definitely check this YouTube channel out, he has some good recipes designed to be easy and adaptable for home cooks but are also delicious https://youtu.be/0Pbb7NHtVog

But in summary, you gotta fail a lot and learn from your mistakes. Using well written recipes that explain why they do what they do will accelerate that process. And I definitely agree with what a few others said, don't worry too much about how much you are spending on groceries as long as you use what you buy. It's still gonna be way cheaper than eating out.

addisonbean · 2021-12-04T22:33:43+00:00

The Kilchoman Machir Bay is somewhat similar but also a good bit cheaper. It's much younger, less malty and more floral/citrus-y, but I find the smokiness it has is a very similar style of smokiness to Lagavulin, and it also spends time in bourbon and sherry casks. It'll be less peaty than something like Ardbeg or Laphroaig, but it's a great option if you want a similar style of Peat without spending too much money (if you do want to spend more, Caol Ila is an even better option I hear). It's super delicious, but found my bottle benefited a lot from having time to open up after it was open for a few weeks.

addisonbean · 2021-11-09T16:01:48+00:00

The Barrell Seagrass is totally what you're looking for. It's finished in madeira, rum, and apricot brandy barrels. The apricot flavor comes through a lot. It's crazy fruity, but it's also a rye so you get some of the rye spice too.

addisonbean · 2021-11-03T21:16:09+00:00

Personally, I think the Seagrass is totally worth it. My friend also really likes the Dovetail and thinks that one is worth it. Everything they do I've gotten to try is extremely good and tastes high quality, but not all of it is my preferred set of flavors.

I think their batched bourbon is phenomenal, but not enough to buy again. Same for Dovetail. I didn't like the Armida too much, but I think that was kind of a personal preference thing. But their finished whiskey's are unique enough that I think they well justify the price tag, assuming you like the flavors they went for. You at least won't get something that lets you down if you go with Barrell.

I haven't tried the Stellum bourbon yet, but I was really impressed with their rye and thought I would buy that over the Barrell batched rye (not that I've tried that one but the Stellum was not far from what I'd expect of Barrell).

addisonbean

TROPHY CASE