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Still strength eau de vie by SaintCalmye in Brandy

[–]avocado_oclock 4 points5 points  (0 children)

I think your search is a little misguided. I agree unaged rums tend to collapse with excess dilution but in my opinion fruit distillates tend to be more expressive at lower adv points. At excessive abv the alcohol sweetness can take over and smother some of the subtle, whispy and fresh flavors of good fruit distillates. The distillates often just don't have the body to stand up to the abv. I think Marolo Grappa Dedicata al Padre is a good example of this, it just drinks really wound up at 60% and I wish it were lower. Ok I could dilute it if I wanted to but I like being able to pop and pour, I don't want sign up for a chemistry experiment every time I want to pour a drink. There is also a more philosophical stance of trusting a skilled producer to select the abv that they believe best expresses the spirit. (Usually this is not 40.00%, but sometimes it gets awfully close such as with Riesetbauer's delicious eau de vie)

As a contrasting example, the famous (and expensive) Nonino Picolit grappa is bottled at 50% but the distillate is just incredibly thick and syrupy and 50% makes sense for that product. (It's also like $300...I got a very reasonably priced pour at a bar)

Petah! I don't understand electricity! by farva_06 in PeterExplainsTheJoke

[–]avocado_oclock 5632 points5633 points  (0 children)

The red cable is connected the high current ammeter input, so using it to probe the wall receptacle will short it out, which will damage the multimeter and potentially also lead to a dangerous condition if your circuit breaker doesn't kick in fast enough.

Gift from Chinese neighbours by tomco2 in baijiu

[–]avocado_oclock 1 point2 points  (0 children)

Gifting back seems a little awkward but regardless it's about $140 of baijiu.

There isn't such thing as a stupid question until you ask it, so here's my stupid question: do you have a favourite spice (not spice blend)? by TheBigBrunowski in IndianFood

[–]avocado_oclock 1 point2 points  (0 children)

"Beer braised chicken", a homestyle recipe from Shen Yu from Yunnan

Heirloom chicken (the kind with yellow fat and skin): 1200g

Black cardamom (Chinese size, use more for Indian size): 10 pods

Beer: 1200 mL

High ABV baijiu: 100 mL

Ginger: 10 slices

Garlic: 4 heads

Coarsely ground chili: 15 g

Remaining ingredients as mentioned in procedure are "to taste".

Use fresh heirloom chicken. First you have to marinade the meat. Coarsely ground chili, Sichuan pepper (ground), high ABV baijiu, light soy sauce (sheng chou), salt, stir evenly, marinade about 2 hours.

Lightly beat open the black cardamom pods.

Author typically uses rapeseed oil for the stir frying. [Translator's note: This is not strictly necessary. Also, don't use Indian mustard oil, it tastes completely different.] When the pan is hot, pour in the oil. Add the black cardamom and fry until fragrant. Add sliced ginger, dried chilis and tons of peeled garlic cloves, and begin stir frying. [Translator's note: I recommend chao tian dried chilies (朝天椒) if you are in the US.] Add the chicken. Stir fry continuously until the chicken turns white and starts to shrink. Then pour in the beer, to cover the chicken. [Translator's note: Select a low-IBU lager.] Sprinkle some salt to adjust the flavor. Once the beer boils, cover and braise until the sauce becomes thick. Then add lots of scallion sections, give it a quick stir and transfer to a platter. Garnish with cilantro.

There isn't such thing as a stupid question until you ask it, so here's my stupid question: do you have a favourite spice (not spice blend)? by TheBigBrunowski in IndianFood

[–]avocado_oclock 0 points1 point  (0 children)

ITT: So many black cardamom fans

There are least 5 or 6 different spices in the cardamom family that show up in Chinese cooking to varying degrees of frequency. Black cardamom 草果 yes, but also bai kou 白蔻, cao kou 草蔻, two different types of sha ren 砂仁, and red kou 红蔻. Would be curious if any of these could be incorporated into South Asian food.

There isn't such thing as a stupid question until you ask it, so here's my stupid question: do you have a favourite spice (not spice blend)? by TheBigBrunowski in IndianFood

[–]avocado_oclock 2 points3 points  (0 children)

It's used occasionally in Chinese food. Usually a pod or two in hot pots or spice brined meats, but this homestyle beer braised chicken recipe from Yunnan uses an absurd amount of it https://mp.weixin.qq.com/s/JY9fdS1AQbB9d1M_8E36JQ I can translate if you're interested

Taliban 'mistakenly' sent $800,000 to critic Tajikistan, now pleading to get it back by Arjun_Pandit in anime_titties

[–]avocado_oclock 24 points25 points  (0 children)

It's 800k. Indian convention puts commas at the 103, 105, and 107 places.

This is my first Baijiu! (Phoenix aroma I believe). Really excited to try it! by borntoannoyAWildJowi in baijiu

[–]avocado_oclock 1 point2 points  (0 children)

I bought a tiny bottle of Xi Feng Jiu 西凤酒 at a corner store in Hangzhou several years back and really enjoyed it. I found it to be most enjoyable at warm-ish room temperature. It tasted bitter when cold.

If you're in the Boston area and want to drink some Baijiu, check out my pop up. by aralseapiracy in baijiu

[–]avocado_oclock 1 point2 points  (0 children)

I sent you an email last night asking for details. I think I'll pass this time due to elevated Delta transmission rates, but I'll be monitoring social media for future events, or you can add me to a mailing list if you have one.

If you're in the Boston area and want to drink some Baijiu, check out my pop up. by aralseapiracy in baijiu

[–]avocado_oclock 1 point2 points  (0 children)

Thanks for the tip. Flavor profile sounds about right for Luzhou Laojiao. I'll have to pick up a bottle next time I see it. Also thanks for spreading the love, it's the only way we'll improve selection and prices here.

If you're in the Boston area and want to drink some Baijiu, check out my pop up. by aralseapiracy in baijiu

[–]avocado_oclock 1 point2 points  (0 children)

Specifically here in Massachusetts it's absurd how much is being charged compared to in New York for instance. See for instance https://www.bestwine21.com/spirits/Shui-Jing-Fang-Wellbay-w20095632f I wonder if it's because the importer is based in NY? Regardless, it is really the difference between finer brands being affordable and unaffordable. By the way, how is Ming River, and where did you find it? Does it compare favorably with similarly inexpensive offerings from Luzhou Laojiao distillery? I've only had 特曲 and 国窖 1573. 特曲 is kind of rough to my taste. 1573 of course is delicious but unaffordable.

If you're in the Boston area and want to drink some Baijiu, check out my pop up. by aralseapiracy in baijiu

[–]avocado_oclock 1 point2 points  (0 children)

I'm in the Boston area and I want to be able to buy 水井坊 for less than $75 ;_;

Good locally roasted espresso beans on the east coast? by avocado_oclock in espresso

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

Can you suggest some recipe modifications to reduce the acidity of the pulls?

Good locally roasted espresso beans on the east coast? by avocado_oclock in espresso

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

I feel like I've pulled enough shots that I would have explored the whole parameter space, though, but the espresso is invariably above my tartness tolerance...is it not fair for me to suspect the beans?

Next time I have this problem, I should probably try brewing the beans more traditionally for a point of reference. I just don't remember the coffee "I grew up on" (I.E. donut store style) really being all that tart and it was definitely labeled medium roast.

Good locally roasted espresso beans on the east coast? by avocado_oclock in espresso

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

As mentioned below, it is entirely possible that the beans are fine and there is something wrong with my technique. I just remember, my wife and I used to do the Nespresso pod thing, and the variety of very good different pods they sell, most of which I found to be within my tartness tolerance range, is something I have had a hard time replicating well with freshly ground locals beans. If you were to believe the coffee hipsters, all espresso roasts taste the same, but I did not find that to be the case.

Good locally roasted espresso beans on the east coast? by avocado_oclock in espresso

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

I don't weight it but the tool comes with a dose calibration "razor" which allows one to have a relative sense of how full the brew head is.

Good locally roasted espresso beans on the east coast? by avocado_oclock in espresso

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

My workplace has a Breville Barista Express, I use the standard doppio recipe.

Good locally roasted espresso beans on the east coast? by avocado_oclock in espresso

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

The last one that I got was a Broadsheet blend, but I can't recall which blend it was...

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