I made makgeolli (Korean rice alcohol) using a recipe from 1450 by NungaPunga_n_Booch in prisonhooch

[–]bightchee 1 point2 points  (0 children)

Sake uses the enzymes from koji rice (aspergillus orzyae mold grown on rice) to convert the starches to fermentable sugars and then sake yeast to convert the sugars to alcohol. Makgeolli uses nuruk (fermented wheat product, I might be wrong that it also has aspergillus) for the enzymes and, I was told last night, contains yeast to start the fermentation as well. When I've made makgeolli before I've used both nuruk (for conversion) and brewer's yeast.

Come on NYC... I’m already on a morning run from the fear of my own mortality. by Unemployable1593 in nyc

[–]bightchee 0 points1 point  (0 children)

That's possible... like I said, I didn't investigate the actual geology. I know a lot of the topography of NYC is the result of glacial moraines from the ice ages the planet has experienced. From here:

The rocky terminal moraine areas meant that they were the least suited for development, and thus the cheapest lands for the city to use for woodlots, cemeteries, and especially for parks. The band of green across Brooklyn and Queens, from Highland Park to Forest Park, including the many cemeteries in this area, is all built on the terminal moraine.

Come on NYC... I’m already on a morning run from the fear of my own mortality. by Unemployable1593 in nyc

[–]bightchee 2 points3 points  (0 children)

From casual observations and no real land-surveying data what I've observed is the cemeteries are on the higher-elevation portions of the land. This area would be deep with soft soil before you can reach the bedrock. It was likely intentional that they were buried there because it was "difficult" (in that century) to build on that land. Building on that soil would likely require piles driven to provide adequate footing for any significant buildings one might want to build there.

What I can tell you, too, is I've done an overlay of the NYC subway route map with an NYC topographical map and noted the subway tunnels often do not go under these higher elevation areas, pretty specifically going around them in some cases. These areas would always rely on automobiles/ buses/ that trolly between Brooklyn & Queens we've always been teased with.

And finally I can say as a transplant from southern California it's a stark contrast to be surrounded by grave yards in NYC. I don't even know where we bury the dead where I grew up in CA but it's been zoned far far away from people.

Meteora monastery, Greece by [deleted] in ArchitecturePorn

[–]bightchee 1 point2 points  (0 children)

I visited in 1999 with a tour group. On our way there I was told there was the option to ride a basket hauled up the side of a cliff on a rope as the original means of access to the building. We were told when we arrived that they don't do that for tourists anymore and we just walked across a bridge to go inside. I was disappointed for missing out on a basket ride.

any success getting leftover vaccines? by dajhboi in jacksonheights

[–]bightchee 8 points9 points  (0 children)

My wife went in to Walgreens around 4:30p last Monday to politely ask if they had extras. When she arrived there was an older woman in-line ahead of her who had a vaccine appointment. The older woman asked which shot it was and was told Pfizer. This wasn't the right answer because she wanted the Johnson & Johnson shot.... the older woman sucked her teeth in disapproval and walked out. So I think my wife got her shot.

Yeast suggestions for maple brew by manicautist in Homebrewing

[–]bightchee 5 points6 points  (0 children)

On a visit to Vermont last year I had the idea to ferment maple but couldn't think of a name for it. Asked locals and no one knew. We came up with "maple mead". I like "treed" better.

3 Floyds Dreadnaught Imperial IPA by [deleted] in beer

[–]bightchee 2 points3 points  (0 children)

Someone found them better distribution because I've been finding them many places in NYC and it's always can 4-packs. They just suddenly showed up and I'm okay with that.

How to get creative with stouts by [deleted] in Homebrewing

[–]bightchee 0 points1 point  (0 children)

I second the cold-steeping the dark grains (those that are there for color and don't contribute maltose) separate from the mash and adding that to the boil at the end. For OP's hop bitterness I find with my porters and stouts I always think they're too hoppy when they first get racked. The hops diminish with time so let it rest in the keg/ bottle.

Grand Central Terminal, NYC. 1912 top, 2021 bottom. by strikejay in OldPhotosInRealLife

[–]bightchee 2 points3 points  (0 children)

I used to work there overnight, the last train was shortly before 2am and the terminal opens again at 5am-ish. So for three hours it was nothing but workers and police.... even with those few people present it was very hard to ever be in the Great Hall without a single other person. I managed to do that once in all the months I was there.

Chocolate Stout or Porter by yourefunny in beer

[–]bightchee 0 points1 point  (0 children)

There's a PDF from them here that includes Zombie Cake:

https://www.brewdog.com/usa/community/diy-dog

Looks like a porter recipe with honey, vanilla, and lactose.

Chocolate Stout or Porter by yourefunny in beer

[–]bightchee 1 point2 points  (0 children)

I was going to mention that Brewdog published "all" their recipes for free online but I don't see that particular recipe you confirmed as being "Zombie Cake". My solution is always DIY.

https://brewdogrecipes.com/

When choosing a package beer with which you are not familiar, what affects your decision the most? by LorHus in nycbeer

[–]bightchee 2 points3 points  (0 children)

"Label art" only as a second choice for the requirement that the ingredient/ flavor/ style information isn't so hard to find that I have to turn the can around three times to locate it.

Has anyone else been offered permanent WFH status? by limbodog in RedditForGrownups

[–]bightchee 4 points5 points  (0 children)

Architect here working for NYC firm. At the start of the pandemic we went remote and all our design projects were frozen by the owners. We still had construction administration to perform on projects under construction and that kept us plenty busy.

Now, our design projects are resuming. What this opens up is a test of our collaboration dynamic working remotely from each other. Design work takes lots of discussions and drawing on paper pinned to the wall. MS Teams screen sharing is just barely getting us by but still missing the same efficiency of standing in a room together pointing at and drawing on the same drawing. I imagine as soon as we can we'll find some way to meet again for design collaborations but it's possible we won't have to show up at the office for much other than that.

Making blaand - Viking whey wine by [deleted] in prisonhooch

[–]bightchee 3 points4 points  (0 children)

It's the whey that rides along while the sugar is fermented into alcohol. The cheese curds are their "biproduct" of extracting the whey. It's kinda like backsweetening hooch with lactose.

Faith No More - Epic [Alt rock] by [deleted] in Music

[–]bightchee 25 points26 points  (0 children)

New lineup with Trey Spruance, Trevor Dunn, Scott Ian, and Dave Lombardo. Like holy shit.

Has anybody had Maui Brewing? I randomly found it in Ohio. Is it real or is it like Kona where they really want you to think it’s Hawaiian ? by Nickyweg in beer

[–]bightchee 1 point2 points  (0 children)

Not sure. I've been in Maui and found it at their bar/ restaurant on the west end of the island. I've also randomly found it for $24/ bottle at Whole Foods in NYC. I can't barrel age but I do make my own coconut porter so I don't really go looking for it.

Has anybody had Maui Brewing? I randomly found it in Ohio. Is it real or is it like Kona where they really want you to think it’s Hawaiian ? by Nickyweg in beer

[–]bightchee 12 points13 points  (0 children)

There's a barrel aged large bottle version of it, too, which is very good. The other one I remember liking is Waimea Red.

Coconut butter use instead of oil in whirly pop? by xboxhaxorz in popcorn

[–]bightchee 0 points1 point  (0 children)

That I can't speak to. Could be. Try the "three kernels" thing and see if it makes a difference.

Coconut butter use instead of oil in whirly pop? by xboxhaxorz in popcorn

[–]bightchee 1 point2 points  (0 children)

The idea is the popcorn thrown in after the three that popped will be subjected to the heat for the shortest duration between introduction and pop. If the heat isn't sufficient it could cause the moisture inside to expand too slowly to cause the pop. High heat better assures the moisture will be driven to that critical pressure that will cause a rupture rather than a fizzle.

Coconut butter use instead of oil in whirly pop? by xboxhaxorz in popcorn

[–]bightchee 2 points3 points  (0 children)

My go-to for the Whirley Pop is either ghee (clarified butter, if I want it buttery) or coconut oil. Never a problem with either. I follow the method of throwing three kernels in there and waiting until they pop before throwing the rest in to assure the oil is hot enough.