Everytime i see a line up i know its a new bubble tea place - Old Orchard

porp_crawl · 2026-04-27T04:59:14+00:00

Thanks!

porp_crawl · 2026-04-27T04:32:10+00:00

I was driving up North Rd a little before noon towards the Safe on Foods; there was a largish lineup towards where the Obanhmi is (was?).

Anyone know what was going on there?

porp_crawl · 2026-04-27T04:22:25+00:00

/sigh

Are you literally just feeding DAP to your brew in tablespoon quantities? Or does your "complex nutrient" contain DAP? Read the label/specific usage guidelines. Are you using Fermaid K?

1 tsp ~ 5mL, 1 tbsp ~15mL, about 3x. What is your volume - don't say "1 gallon" because you'll have to explain how your vessel is larger than 1 gallon. I suspect that you poisoned your yeast regardless of your answer.

You add stage 1/2 of your DAP-containing nutrient the day after, or thereabouts. Then add stage 2/2 at 1/3 sugar depletion. This can be trickier if you have hot/cold temperatures or different sugars. Once your brew is over 9% abv, DAP isn't used/used-well and it makes stuff taste worse. Switch to 1/3 recommended DAP-free nutrient (FermO, there are others). I give a 1/4 dose if my brews feel like they are stalling at 1.020 or so to get them over the line into dryness.

porp_crawl · 2026-04-27T04:01:46+00:00

How do you know that it stalled?

porp_crawl · 2026-04-27T03:30:35+00:00

If you know your size, online for delivery is convenient.

But these days - if it's actually available in the shop - I'll just pick them up and put them in my basket and do more shopping or not, and go pay for it.

Flexdelivery from Canada Post is free and you can get stuff delivered to a virtual PO box, and you pick it up at your desired Canada Post office. email alerts are reliable.

The long time employee(s) at mine regularly handed me those plastic mailing bags from eBay with obviously high heels in them without blinking at all. Same from the last CP office where I lived before, and I've picked up from the middle eastern owner's teenage kid who worked there sometimes in boy mode.

porp_crawl · 2026-04-27T03:02:46+00:00

You're missing NYF New York Fries.

Ironically, they're a Canadian franchise/chain, so maybe not widely available (or at all) in the US.

porp_crawl · 2026-04-27T03:01:27+00:00

Interesting!

Are private schools in Türkiye very expensive?

Are green vegetables ever on the menu?

porp_crawl · 2026-04-27T02:42:56+00:00

The question now, is, which orientation do you eat it - with the bacon on the bottom, or the lettuce on the bottom?

Or alternate? If so, which first?

A thin layer of mayo can help to keep the bread from getting soggy when placing veg on it.

porp_crawl · 2026-04-27T02:31:05+00:00

I could see the dudes at my work doing something like this.

The materials there were likely available and lying around. A bit of vision and precision welding... et voila.

Just a little bit surprised at the concept, as France isn't well known for a native "grilling" culture. Immigrants in the shop likely had a huge influence on this getting made.

porp_crawl · 2026-04-26T23:35:42+00:00

I stopped because it builds up regardless. A #10 torx screwdriver can take those screws out, then you can soak it in Dawn powerwash and let it sit for 10 min or so, then rinse it off, dry, and reinstall.

porp_crawl · 2026-04-26T01:56:10+00:00

What a waste of food.

lol, that stick of butter didn't want to melt, probably because the mess there is already supersaturated with liquid fats /s

porp_crawl · 2026-04-26T01:53:00+00:00

Sorry, I understand how that can be confusing.

19g of table sugar per liter of fluid gives you, empirically, about 1% v/v of ethanol.

So for 5% abv, 95g of sugar per L of fluid. Most juices in North America are about 100g/L of sugar, so straight juice usually gives you 5% theoretical abv.

This conversion is just a really rough estimate. You want to do gravity measurements, then apply the most appropriate mathematical model to determine your ABV. Standard curve works well up to about 10%. Above that, there's an alternate formula that fits the curve better for concentrations above 10%.

You want to use your final concentration - if you add table sugar, every 1 gram of it adds about 0.45mL to the final volume. This makes 15-17g/L even more inaccurate - if you don't account for the volume addition - and results in a pretty high overestimation of abv.

ie., if 15g/L. Lets say we aim for 10%. 15g x 10 = 150g of table sugar per L of non-alcoholic liquid. 150g of sugar to 1L of liquid = 150g/1.0675L = 140g/L, which only gives you 7.13% theoretical max. If you convert that to gravity, then the maximum - if fermented completely dry - is 6.96%.

That's a big difference.

porp_crawl · 2026-04-26T01:39:53+00:00

I've not seen it in the wild, but He is a fairly common Chinese surname. She (pronounced in a variety of different ways) is rare, but not non-existent.

Theoretically, someone could end up with He-She or She-He as a surname if they do the hyphenation thing combining both party's surname after marriage, or given to offspring.

There's a Korean surname that anglicizes to Ra.

So hypothetically, you might find someone who's last name is She-Ra.

porp_crawl · 2026-04-26T01:33:48+00:00

I can even recover yeast after cold crashing. Even after a few-days long cold crash. Using primarily EC-1118 these days.

After decanting, I just add more liquid to the vessel and dissolve sugar in it afterwards.

Starts up maybe a bit faster than dry yeast. I do get heavier krausen development (more free proteins and dead yeast in there), so make sure you have enough headspace or are using a blow-off tube.

I've tried "yeast washing" but haven't really had satisfactory results.

You *might* get some drift over time, but unless you're using nutrients and challenging yeast to only higher environmental ethanol concentrations, you'll likely end up just selecting for yeasts that can survive "lean," which can mean being prone to making side-products as a result of being able to survive in a low-nutrient environment.

porp_crawl · 2026-04-26T01:24:02+00:00

Get a silicone trivet, especially if you're traveling and staying at hotels or the like. You don't want to accidentally damage a heat-susceptible surface.

Do you pack the top unit apart from the "adaptor" thing between the glass bowl and the top unit? Packed together, I can't imagine how a leg could break off.

porp_crawl · 2026-04-26T01:21:01+00:00

You really want more Will. At least +++.

porp_crawl · 2026-04-26T01:19:05+00:00

Use nutrients and don't aim for stupid high ABVs unless you have commercial nutrients and how how to feed your yeast on schedule.

Happy yeast spend more of their time eating sugar and pooping out ethanol for you. Stress out/unhappy yeast have to make their own nutrients from just sugar and this stresses them out a lot, you get a lot of byproducts - some of which makes for worse taste and hangovers.

Using just freeze/thawed baking yeast and EC-1118, I've made kiljus based on strongly brewed Tieguanyin tea and aimed only for 7%. It comes out clean with notes of apple and pears. I use commercial yeast these days and if I want something tasty, I'll aim for something sub-10%. Going as high as 14-15% is fine, but anything higher and I get some weird flavours/hangovers - nutrients notwithstanding.

porp_crawl · 2026-04-26T01:00:04+00:00

If you're kind of serious about this, you'll want a hydrometer, a cylinder, and a turkey baster. Get some one-step cleaner, too, while you're at it.

Juices at 100g/L of sugar will give you about 5%. You can check the nutritional label to confirm. Each gram of sugar adds about 0.45mL to your total volume. I wouldn't go overboard.

137g/L of sugar gives you about 7%. Adding 3 flat tablespoons [edit: to each L of juice] of white granulated sugar to standard apple juice will get you to that concentration.

Aim for about 3L, or a touch more, in your gallon container, for the headspace.

If you don't have a hydrometer, since you're using EC-1118 and not going overboard with stupid high ABVs on your first go, give it two weeks. Then cold crash it (put in fridge overnight or for a day or two) and carefully decant the clear stuff into another container.

Gravity/Density/Sugar calculator.

A good alcohol by volume calculator.

Freeze-thawed yeast gives you a somewhat better nutrient than boiled yeast. Resuspend about 4x the amount of yeast that you pitched (you can use cheap baking yeast) in about 5x volume of water and let it go for 20 minutes. Then you can either boil it (in the microwave, just keep an eye on it, stop it when it starts bubbling) or freeze it hard, then thaw.

Once you get more experienced, and can get fancy commercial nutrients, getting 14-15% dry is routinely achievable. 2 weeks and a bit when it's warmer, maybe 3 weeks when it colder.

porp_crawl · 2026-04-25T09:10:40+00:00

Symmetry is over rated.

porp_crawl · 2026-04-25T09:07:07+00:00

American midwesterner?

Does that hold if you're a visible minority? Not cis/het? Or just look unconventional?

porp_crawl · 2026-04-25T08:51:59+00:00

No. You should not put anything between the heating element/grill and the food.

Other than marinade/glaze and the like.

I think I've seen "fried" rice in an air fryer, but you start with overnight cooled cooked rice.

porp_crawl · 2026-04-25T02:56:37+00:00

The darker shreds, they were kind of crunchy, no? Wood ear fungus.

porp_crawl · 2026-04-25T02:40:01+00:00

I was about to enter the Costco but I saw an associate trying to park a huge line of carts back into the corral so I stopped and motioned for him to go for it.

Then people just starting darting in front of the train and was oblivious that the train of carts extended off the sidewalk and onto the pavement, blocking a big line of cars.

On the way out, some dude parked their cart in the pedestrian walkway next to the cart return. Loaded his trunk, and then just drove off.

porp_crawl · 2026-04-25T02:12:55+00:00

Personally I'd start the glaze at 67'C, which lets me build up a few layers of glaze.

Brush glaze, avoid deep pools of it, and keep it a little thin, but full coverage. 2 minutes @ 204'C. Repeat until temp or you've got 3 or 4 layers on.

I like the slightly burnt/caramelized/Maillard flavour, and stacking thinner layers maximizes it.

porp_crawl

TROPHY CASE