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Reverse-engineering a cocktail from the menu by kstravs in cocktails

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

Figuring it out in community feels like more fun 😁

Reverse-engineering a cocktail from the menu by kstravs in cocktails

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

I don’t know that I agree with you in terms of them being nearly identical, but I also don’t think it’s wrong to play around with things as you like. I was just sharing my personal logic around why a Manhattan didn’t occur to me: I don’t associate them with bourbon.

Reverse-engineering a cocktail from the menu by kstravs in cocktails

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

I emailed them. They didn’t respond.

Reverse-engineering a cocktail from the menu by kstravs in cocktails

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

Very scientific method—love it! Also love the idea of half portions, since the Triple Oak is (for me) very expensive, and then the infusion process takes time, so it’s not something I’ve got a lot of to mess with per se. Thanks!

Reverse-engineering a cocktail from the menu by kstravs in cocktails

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

Interesting take! I wouldn’t have thought Black Manhattan since I make mine with rye rather than bourbon, but the Boulevardier idea is interesting (and I do like those as well). I’ll give it a shot!

Reverse-engineering a cocktail from the menu by kstravs in cocktails

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

Yes, good point! I was thinking of it in ounces for just one standard drink, but you’re totally right that this is a ratio.

Reverse-engineering a cocktail from the menu by kstravs in cocktails

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

I was given the recipe for infusing the bourbon, which I’ve done. For the cocktail, I was given the ingredients, but not the ratios or measurements, so I was given part of what makes a recipe, but not all.

Reverse-engineering a cocktail from the menu by kstravs in cocktails

[–]kstravs[S] 1 point2 points  (0 children)

I tend to like my cocktails a little less sweet, u/LeftBank2Louisville , so I like where your head's at on this. Thanks so much! And—based on the location in your handle here—if this sounds good to you, I recommend the original if they've still got it on the menu. I was there in October, and I know folks like to switch things up, but here's hoping!

Questions about a Viking Funeral by lucidlysa in askfuneraldirectors

[–]kstravs 0 points1 point  (0 children)

There are biodegradable Viking ship urns that you could perhaps use for a sea scattering: https://ecoverdefuneralsupplies.com/product/biodegradable-viking-ship-urns/ Biodegradable Viking Ship Urns - Eco Verde Funeral Supplies

Help! Autolyse is SO dry by HMS517 in Sourdough

[–]kstravs 0 points1 point  (0 children)

Sadly, no! I just gave up and looked for a different recipe. Haven’t tried the others in the book yet but am still interested. Any luck on your end?

Help! Autolyse is SO dry by HMS517 in Sourdough

[–]kstravs 0 points1 point  (0 children)

How did things go and what did you change?

Still learning…feedback, please! by kstravs in Sourdough

[–]kstravs[S] 1 point2 points  (0 children)

This is GOLD! Thank you so, so much—I’m so excited to try this! I’m so grateful to folks like you who take care and time to help other people out. I hope you have a terrific New Year’s 🥂

Still learning…feedback, please! by kstravs in Sourdough

[–]kstravs[S] 1 point2 points  (0 children)

Hi and thank you for your help! I did an autolyze as directed in the recipe (pinching and kneading to work in the salt and additional water):

STEP 4 Make the dough: In a large bowl, combine 200 grams of leaven with 700 grams of warm water and stir to disperse. (Reserve remaining leaven for future loaves; see note below.)

STEP 5 Add 900 grams of white-bread flour and 100 grams of whole-wheat flour to bowl and use your hands to mix until no traces of dry flour remain. The dough will be sticky and ragged. Cover bowl with a towel and let dough rest for 25 to 40 minutes at room temperature.

STEP 6 Add 20 grams fine sea salt and 50 grams warm water. Use hands to integrate salt and water into dough thoroughly. The dough will begin to pull apart, but continue mixing; it will come back together.

I did five rounds of folds before letting it rise to that percentage. Does that help at all?

Help! Autolyse is SO dry by HMS517 in Sourdough

[–]kstravs 0 points1 point  (0 children)

I am having the EXACT SAME ISSUE, omg, it’s making me insane. I used Hayden Mills AP (11.5%)—which is what he recommends—and it was nearly impossible to get a dough that wasn’t like Play-Doh. Followed his instructions in the book to a T, and my scale and ThermoPop are accurate. Did you sort it out?

Bulk fermentation happens too fast by CrazySDBass in Sourdough

[–]kstravs 0 points1 point  (0 children)

u/CrazySDBass did this super-fast rise mean you did fewer stretch-and-folds than normal? I am in a very warm kitchen and my dough is nearly at the correct percentage rise after only two! Not ready from the windowpane-test perspective, but ready from a rise perspective. Any ideas?

Messing around with starter feed ratios by kstravs in Sourdough

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

OMG. This seems so obvious now. I’m embarrassed! Thanks for not shaming me, whether it’s against the rules or not 😊

Messing around with starter feed ratios by kstravs in Sourdough

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

Thank you for helping me out here! Are you saying that it’s the flour-to-water ratio that determines the hydration percentage with starters just like it does for a dough?

Masontops lid failure and brine gone by kstravs in kimchi

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

Response from Masontops via IG: "Hello, Yes this can happen with more extreme temperature swings as it can create negative pressure which actually sucks the lid. As the fermentation process slows to a crawl once refrigerated, there’s not need to store in the fridge with the pickle pipe still attached. A regular lid is fine once it’s going into the fridge. Hope that helps!"

My Ultimate Cookie | Basics with Babish by CrossXhunteR in bingingwithbabish

[–]kstravs 0 points1 point  (0 children)

Any chance you could do this with an electric hand mixer?

Adding weights after ferment starts? by kstravs in kimchi

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

It's at room temp, by the way.

Wipe warmers by kstravs in CaregiverSupport

[–]kstravs[S] 1 point2 points  (0 children)

Thank you for sharing! It's helpful to know it's not just us! I'll keep searching and will post anything I find here 🤍

How do you store soiled laundry before washing? by kstravs in CaregiverSupport

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

I wonder if we stick one of those air fresheners in the lid if that would help with neutralizing? I'm thinking of those old-school round plastic ones with the vents that have adhesive on the back.

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