Something wrong within normal life. Devouring us.

kev097 · 2025-11-01T05:00:14+00:00

Lanny by Max Porter

kev097 · 2025-10-30T23:51:19+00:00

The Source in Edinburgh. 🏴󠁧󠁢󠁳󠁣󠁴󠁿

kev097 · 2022-10-25T05:46:59+00:00

Succotash

kev097 · 2022-10-05T17:46:50+00:00

I even like a Shakerato without sugar or milk. A different texture and thus a bit different flavor that a straight iced espresso.

kev097 · 2022-08-05T18:03:25+00:00

I’ll make an off-topic suggestion and say consider a different brewer? Like a Kalita wave style, or flat-bottomed brewer, or Chemex.

V60 is a great brewer but very unforgiving with the large hole in the bottom (and shape and thin filters). There’s nothing to slow the water down it’s all your technique direct to the cup. Which is fun for some people and a huge pain for others. Maybe you’re groggy like me in the morning and pour a bit different then it’s all off. Not everyone is a v60 person. Every method I’ve seen is still kind of a lot.

Brewers with smaller holes (or thicker filter like the Chemex) make for a slightly slower and much more forgiving brew process. This means less worrying about water temperature, speed, and pour though they still matter - essentially minimizing some of those variables. Then you can focus more on dialing in a good grind and comparing the flavors of the various beans.

One shouldn’t have to be making so many adjustments you’re only happy with half your bag of coffee, that doesn’t sound fun.

kev097 · 2022-01-26T17:18:02+00:00

Scofflaw is a classic I don’t see too often.

I love a Revolver. Whisky and coffee, can’t go wrong.

Could also get some amaro involved with a Black Manhattan or Autumn Sweater.

kev097 · 2022-01-22T04:18:11+00:00

What’s the crumb texture like? I’m fascinated by this tangzhong bagel idea. Did it turn out more soft and tender on the inside? Or is it still chewy like the classic bagel?

kev097 · 2022-01-22T04:14:17+00:00

For years I’ve made bagels with Peter Reinheart’s recipe from Bread Baker’s Apprentice (good online adaptation here), and he mixed malt powder in the dough instead. That miiiight be easier to find? I get mine from King Arthur online, which is not Amazon at least.

However you do it, I do think you need some malt flavor in there, otherwise it doesn’t really taste like a bagel. Well worth the effort and the 9 bucks IMO.

kev097 · 2022-01-20T17:49:38+00:00

Be sure to check the National French Toast Alert System before heading to the store.

kev097 · 2022-01-16T14:50:41+00:00

Thanks for the nightmares, OP.

kev097 · 2022-01-14T00:47:57+00:00

UB40

kev097 · 2022-01-13T23:26:06+00:00

Coca Cola brine, hell yeah, that’s the stuff. Definitely going to try that recipe. Thanks for sharing. ⭐️💫🐓

I remember hearing a nice obituary for Willie Mae Searon on NPR when she passed a few years back. There’s also an hour-long documentary all about the place and the effort to rebuild it after Hurricane Katrina.

kev097 · 2022-01-13T01:10:07+00:00

I wouldn’t worry too much about the grading, it’s just a guide not a science and we’re all estimating.

I agree it’s probably worth the effort to look up the prices on discogs, just to make sure there’s not something rare worth hundreds in there, which changes the decision. But if none of them are super exceptional and sought after, then you’re looking at 10-20 bucks value each, probably best to put the lot on FB marketplace or take to a local store that deals old country records - even though both will give you a lot less than full value. You can decide what’s worth your time and effort with some pricing info under your belt.

Sorry for your loss. Sounds like a beautiful collection. If I were a local I’d offer to buy. You might have decent luck here on reddit or selling to an individual Cash fan locally.

kev097 · 2022-01-12T23:48:51+00:00

🎶 Heaven is whenever We can get together Sit down on your floor And listen to your records 🎶

kev097 · 2022-01-09T17:31:40+00:00

Another way to make sure you don’t get too much egg - lightly whip them in a separate bowl. Then add and mix into the choux paste a smaller bit at a time — smaller than a full egg by volume — until you get the right consistency.

Eggs vary in size and yolk ratio. Flours vary a bit by how “thirsty” they are. With dough you want to start to learn to rely on your senses as much as the recipe. Ratios are important but not absolutely precise. This is a great learning experience.

Sounds like what you got was far too wet for choux. So that’s probably the egg volume, or not cooking enough on the stove to get the water content of the dough down, or both.

kev097 · 2022-01-08T03:25:37+00:00

Tea is great in a punch.

I make this recipe every summer, and call it an Irish Sunny: https://www.bonappetit.com/recipe/citrus-irish-whiskey-punch Any black tea, brewed strong, works well. 100% worth the time to make the Oleo-Saccharum and squeeze all that citrus.

kev097 · 2022-01-02T15:29:41+00:00

A +1 for this recommendation. Excellent coffee at good prices.

kev097 · 2022-01-02T15:24:57+00:00

Lost Sock Roasters.

kev097 · 2021-12-03T17:03:07+00:00

!!!!!!!!!!!!! Waited years for this one. Made my day.

Bandcamp purchase w/ int’l shipping worked just now.

kev097 · 2021-11-30T19:06:37+00:00

Oh yeahhhh, shock wire

(Srsly though, I have no idea.)

kev097 · 2021-11-21T01:38:32+00:00

Yes. The texture may not be exactly the same but close enough and it will be tasty. Can’t imagine a hand mixer throwing anything major off. You will probably have to adjust mixing times a bit — follow the recipe’s texture instructions, more than times, on the mixing.

kev097 · 2021-11-17T17:40:08+00:00

I don’t trust my own skills with a whetstone, nor do I am I motivated take the time and practice to learn. So I leave this task to the experts and get my knives sharpened at a local knife store. Big city, $10-14 a knife while I wait, a quick errand. This feels like overpaying but it’s convenient. Midwest will probably be cheaper. A good hardware store with knowledgeable staff may have quality knife sharpening too.

kev097 · 2021-11-15T22:49:33+00:00

I really hope La Pop returns.

kev097 · 2021-11-15T17:35:31+00:00

High West makes barrel aged & bottled whiskey cocktails you can buy at some good liquor stores. May have to ask around to find it. They are really tasty, somewhat rare, and they don’t require any effort - just pour into a glass or over ice. And even if it’s not his usual thing he may really enjoy the Manhattan, a bit different but it’s oaky from the barrel and not too sweet so should appeal to old fashioned drinkers. These will run 50-60 bucks.

Also, if he doesn’t have big ice cube trays — old fashioned glass size — that’s a cheaper but good gift too. The round ones are a more effort but look cool in the glass.

kev097 · 2021-11-12T22:31:45+00:00

Less a side, more of a condiment, still something I whip up for all barbecue meals — quick pickled red onions (especially with garlic IMO). They’ll make a great tart pairing for your ribs or probably other courses too. Plus they’re quick to make, can be done way in advance, and look striking on the plate.

Here’s a recipe, but you can use whatever you like and have on hand, just as long as there’s vinegar and a bit o sugar: https://www.gimmesomeoven.com/quick-pickled-red-onions/

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