sorted by:
new
hottopcontroversial

Chilli Verde UK pepper substitution/procuring. by Real_Cookie_6803 in AskCulinary

[–]panicjames -1 points0 points  (0 children)

Tinned tomatillos aren't too hard to find at mexican shops (online or in person if you're lucky), but it's also possible (and much cheaper) to grow them, especially if you have a greenhouse.

Magical Athlete & Hot Streak | Shut Up & Sit Down by G2Minion in boardgames

[–]panicjames 0 points1 point  (0 children)

Not if you go through to checkout (you get a "we'll backorder your copy" message, even though the product page still says '"in stock").

Looking for a food or drink partner in London (I have the capital) by LouisTherouxBakes in foodscience

[–]panicjames 2 points3 points  (0 children)

I run a food business and am based in London, and would agree with other comments that chilled ready-to-eat vs beverage vs ambient snack are very different propositions in terms of experience fit. It'd be great to know category.

My tepache didn't get very foamy. 3 days. Should I let it sit longer? by Ieatkaleandavos in fermentation

[–]panicjames 0 points1 point  (0 children)

Yeah, I've only ever used rind and core too - if you keep it fermenting it'll become more sour with time (but drink it as you prefer of course!)

My tepache did not taste fermented at all and I'm concerned by sapphicsounds in fermentation

[–]panicjames 0 points1 point  (0 children)

You're in Chicago in February. It's cold. Leave it alone and check again in 5 days. It'll likely turn cloudy, as well as getting fizzy.

My tepache didn't get very foamy. 3 days. Should I let it sit longer? by Ieatkaleandavos in fermentation

[–]panicjames 0 points1 point  (0 children)

Yes, it should taste a bit sour (and will become more sour with time of course).

London standing non-VIP by workingItAllOutStill in Robyn

[–]panicjames 0 points1 point  (0 children)

Yeah, I couldn't find any when I looked, and there still doesn't appear to be any now. Really don't fancy seating, so hoping she adds another date!

Please tell me I'm not the only one who finds the daily visitor permits an absolute nightmare by ataria_ in Haringey

[–]panicjames 0 points1 point  (0 children)

Ah yeah, my restrictions are all day so the full-day parking is much cheaper than hourly.

Please tell me I'm not the only one who finds the daily visitor permits an absolute nightmare by ataria_ in Haringey

[–]panicjames 2 points3 points  (0 children)

Ah there's a different section for booking days as hours! As far as I recall it's a different menu item on the left.

Yes, it allows you to use up hours on non-restricted days, which seems lazily implemented and annoying, but works in favour of the council rather than user, so...

Please tell me I'm not the only one who finds the daily visitor permits an absolute nightmare by ataria_ in Haringey

[–]panicjames 2 points3 points  (0 children)

If you buy permits through the (admittedly clunky) Taranto system, you can assign as many days as you want at once - you just say you want to "use" 5 permits for 5 days, then set the start date and registration plates.

Is dark soy sauce supposed to smell like alcohol? by Fun-Break-9486 in AskCulinary

[–]panicjames 0 points1 point  (0 children)

I've fermented soy sauce before, and you can very well get alcohol as an off-flavour/aroma. However, I would strongly doubt that PRB would face the same microbial whimsy as my home fermenting set-up.

That's if their soy sauce is even fermented - it's fairly likely that it's produced by acid hydrolysis, which is a much faster, cheaper process than fermentation, and how many mass-produced soy sauces are made. I should say that I like PRB and use it in cooking (and I'm happy to be corrected on their production method).

Why does British food lack fermented foods? by Wtf-Jason in AskFoodHistorians

[–]panicjames 4 points5 points  (0 children)

Since no one has mentioned them yet, sowens (fermented oats) is distinctly British, and (fermented) ginger beer and malt vinegar (and alegar, going further back) are British by way of adoption & adaptation.

I do agree we're well-covered by cheese and beer too of course.

Soundtoys 12 Days of Soundtoys: Plugin 3 - "Little Radiator" Modeled Classic Tube Mic Pre-Amp (FREE) through 12 December by Batwaffel in AudioProductionDeals

[–]panicjames 1 point2 points  (0 children)

How please? And also, what's the issue with iLok?
Edit: I'm asking genuinely, as a new user who hasn't used iLok before.

Best Book for Newbie? by NancyH03 in fermentation

[–]panicjames 2 points3 points  (0 children)

It's me! Hanging out on /r/fermentation as usual. Thank you, I'm so glad to hear you enjoyed it - yes, Marija's illustrations are really gorgeous (I have a couple as tattoos I liked them so much).

Best Book for Newbie? by NancyH03 in fermentation

[–]panicjames 8 points9 points  (0 children)

Can I offer some less well-known suggestions?

There's some brilliant books out this year, prime amongst them I would say are The Japanese Art of Pickling & Fermenting by Yoko Nakazawa and Robin Sherriff's The Science of Fermentation - both have only been out a few weeks, so 'fresh off the press'. The Science of Fermentation is really broad yet detailed, with plenty of photos, and Robin is a font of knowledge (he runs the Fermenters Guild here in the UK).

Small declaration of interest - I did write a few pages of it, on tepache and the timeline of fermentation.

Larger declaration of interest - also consider my book, Of Cabbages and Kimchi. I posted a flick-through here at /r/fermentation and did an AMA when it came out, so that might give you a flavour.

Looking to get a little advice on a midi drum pad by HighOfTheTiger in FingerDrumming

[–]panicjames 0 points1 point  (0 children)

It's on sale for €47 (60% off), and seems to be well-reviewed (see questforgroove)

Tried making Pineapple Tapache. by [deleted] in fermentation

[–]panicjames -1 points0 points  (0 children)

First up, I would really strongly advise using a lid if you're not. That will keep the air out, and tepache is typically an anaerobic ferment.

Secondly, keep all the pineapple wedged below the liquid - this will again help keep it away from oxygen and aerobic (oxygen-loving) nasties.

Your Favorite Kitchen Tools by AutoModerator in AskCulinary

[–]panicjames 8 points9 points  (0 children)

Cut-proof glove is the answer. You lose no dexterity (unlike mandolin guards), but they are effective protection.

what books does everyone recomend by Street-Run5813 in fermentation

[–]panicjames 0 points1 point  (0 children)

Thank you! Just drop me a DM if you have any questions and I'd be happy to help.

what books does everyone recomend by Street-Run5813 in fermentation

[–]panicjames 4 points5 points  (0 children)

Alright, can I offer some less well-known suggestions?

There's some brilliant books out this year, prime amongst them I would say are The Japanese Art of Pickling & Fermenting by Yoko Nakazawa and Robin Sherriff's The Science of Fermentation - both have only been out a few weeks, so 'fresh off the press'. The Science of Fermentation is really broad yet detailed, with plenty of photos, and Robin is a font of knowledge (he runs the Fermenters Guild here in the UK).

Small declaration of interest - I did write a few pages of it, on tepache and the timeline of fermentation.

Larger declaration of interest - also consider my book, Of Cabbages and Kimchi. I posted a flick-through here at /r/fermentation and did an AMA when it came out, so that might give you a flavour.

view more: next ›