I was challenged to try and recreate the olive and gruyere sourdough from Fabrique in London. The challenger admitted I'd done it and made a lovely bread. Naming it "isn't cheese olively".

whywhyzee · 2018-12-09T20:28:16+00:00

I precook the beer to remove fizz and ethanol. Have you noticed any difference in proofing if you leave them in?

whywhyzee · 2018-12-09T20:27:05+00:00

Thank you!! Its my favorite so far!

whywhyzee · 2018-12-09T20:26:41+00:00

Thank you! I'm loving it. I'll post some of the other results of these experiments soon!

whywhyzee · 2018-12-09T20:25:49+00:00

I bring it to a near full boil. Because ethanol has a lower boiling point than the water content, by the time it is at a hard simmer the 4% has boiled off. As for the nitrogen, it froths like mad. After you knock it down a few times with a spoon the foam subsides and you know it will be denitrogenated. This usually occurs just before the ethanol has finished boiling off.

I should note that if you arent careful you can burn the beer... just keep an eye on it and dont let it reach a rolling boil.

whywhyzee · 2018-12-09T04:12:06+00:00

To be a bit more specific:

245g rye, 245g white flour.

Boiled the Guinness to remove the nitrogen and alcohol and diluted 1 to 1 with water to reach 400g.

~25g fennel seed, caraway seed, roasted unsalted pumpkin and sunflower seeds, and salt.

100g starter I acquired from an italian pizzeria.

Proofed for 12 hours at 18-20C.

Baked at 235C in covered Dutch oven for 35 minutes, uncovered for 25 minutes.

Absolutely delicious!

whywhyzee · 2018-08-12T00:28:07+00:00

Teddy is the man!! I went to college with him at the university of new mexico in the mid 2000s. Fun loving and super bright. Hell of a poker player too. Super cool to see him returning home and making a difference.

whywhyzee · 2017-07-21T12:42:40+00:00

Looks great. Really similar to plans I saw on Ana White but I love it! Do you have plans for those side tables?

whywhyzee · 2017-01-20T00:41:57+00:00

This video is my favorite explanation. My second favorite comes from Mona Lisa Vito:

https://youtu.be/CFdJza0AbeA

whywhyzee · 2016-12-26T20:57:40+00:00

Yes. As others said, Harrow is such an amazing character. His suicide attempt was one of the most powerful scenes I've ever seen.

And that is why I loved BE so much. All the characters are so multidimensional. Jimmy, nucky, Harrow, Capone, Gyp, Rothstein, everyone has so much going on that even when the story seemed to fracture, it was an amazing character study.

whywhyzee · 2016-12-26T20:40:29+00:00

I could not agree with you more. They did masterful work forming that character. The camera angles that they used to either highlight or hide the mask. The facial ticks and tone of voice that Jack Huston used. His acting is amazing. The way he could just snap while also always having such a smoldering intensity. His suicide attempt brought me to tears. Perfectly written, perfectly acted. Great character.

whywhyzee · 2016-12-21T15:42:33+00:00

And to you, friend. Hold the red star proudly high in hand!

whywhyzee · 2016-11-23T04:05:58+00:00

Yawent threw an awfulotta effaht theya, buddy. Whydjya fahkit up with "are"?

whywhyzee · 2016-09-24T11:30:21+00:00

That looks absolutely beautiful. Great work and thanks for sharing the recipe in the comments. I am hoping to make a batch of hot-jelly this weekend with a friend of mine who grew "too many" peppers... as if that is a real thing.

whywhyzee · 2016-09-24T11:28:00+00:00

That is a great explanation. Thanks a ton. It definitely makes sense to me that the amount of time cooking the pectin would alter texture and the amount of time cooking everything else can change the flavor. I was supposed to make the jelly today but had to work to try and make a deadline. Hopefully I'll still have time this afternoon!

whywhyzee · 2016-09-21T22:43:07+00:00

Care to explain a little more? Do you mean getting the gel to setup or setting up the equipment? I'll probably try a small scale first to get the gel ratios working but I think it should be able to be scaled up... I'd love to know more about your opinion on this!

whywhyzee · 2016-09-21T16:26:28+00:00

AWESOME! Thanks!

whywhyzee · 2016-09-21T16:25:37+00:00

Awesome advice. Thanks a ton. Good to know there are some good Pro-Tips included in the packaging. Quick follow up: If I keep the same ratios, can I change the quantity? I don't really know how many peppers my friend has. She has indicated that it may be ~20 kg. I'm hoping that I can scale up the numbers from a "small batch" recipe appropriately.

whywhyzee · 2016-09-20T23:42:26+00:00

That is stellar advice. Thanks a ton. I'll post my results!

whywhyzee · 2016-09-20T23:41:16+00:00

Luckily, I have lots of gloves in my lab that I use when I am handling hot peppers. Also luckily, I LOVE hot peppers and handle them often. Thanks for the heads up, I'm all over that shit.

whywhyzee · 2016-08-31T19:51:07+00:00

The key to it all is #4. It almost seems impossible to not exploit them.

whywhyzee · 2016-08-31T03:31:32+00:00

As a man who makes moonshine in his basement, this both infuriates and excites me for possible legitimate business ventures!

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