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more falafel please posted:That's because whiskey improves as flavor is added through leaching poo poo out of wood, which you can't really rush. Vodka is improved by being as flavorless as humanly possible, and we've gotten a lot better at that. The only difference between vodka and whiskey before a barrel is that the vodka is generally distilled multiple times and filtered to remove as much flavor as possible. 70-80% of the final flavor of an aged spirit comes from the barrel, and there are aged vodkas out there. The jars of "moonshine" you see at the liquor store are just how whiskey is before it gets aged. The actual aging process of brown liquor is mysterious and still not totally known by us, which is why nobody's been able to scientifically duplicate it even through trying to analyze and copy the molecules. It's also highly dependent on external temperature and humidity, which is why scotch ages much slower and differently from bourbon aged in the hot south. The St. Augustine Distillery in Florida is the first bourbon distillery in the state and they have to do tricks with swapping between barrels of different sizes to try and balance how rapid the extraction of charred oak compounds is vs. how rapid the oxidation and climate-based factors go, to avoid making something undrinkable. Fun experiment: put some moonshine in one of those little countertop cocktail aging barrels for 1 month. Marvel at how rapidly it becomes disgusting because you over-oaked it!
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Dec 21, 2020 18:33
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Keeping liquor in a barrel is the easy (not easy) part. Blending a bunch of undrinkable barrels into whiskey at large scale is the art. Never met a single cask I like, let alone would pay premium for.
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Dec 21, 2020 19:02
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Just buy Kentucky Deluxe and swill it out of the free styrofoam cup of ice they give you at the liquor store that only carries plastic bottles and gift sets stacked next to a bunch of cheating 8 liners.
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Dec 21, 2020 19:42
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Elviscat posted:Content: This looks perfectly cromulent to me. Do you just hate parsnips?
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Dec 21, 2020 19:46
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Cucumber, peanut, and Taki nachos with unopened beer cans covered in hot sauce? Extremely confusing plate of food, 10/10.
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Dec 21, 2020 19:54
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Daikon?  I've seen bigger.
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Dec 21, 2020 20:21
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big is in the name
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Dec 21, 2020 20:22
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bob dobbs is dead posted:big is in the name daikon means "big salt" 
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Dec 21, 2020 20:25
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TheAardvark posted:daikon means "big salt" Richard “Daikon” Kyanka
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Dec 21, 2020 20:26
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RoboRodent posted:Daikon? AlbieQuirky posted:This looks perfectly cromulent to me. Do you just hate parsnips? It's a carrot! I thought it would be really nasty, bitter and woody based on its size, but it was just fine, the white varietal isn't as sweet as good 'ol orange.
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Dec 21, 2020 21:24
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Brawnfire posted:I'm tryna figure out what's a good mixer for Laphroaig I like fever tree cola for mixing with Islay whisky. Put in a maraschino cherry and some of the juice from the jar.
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Dec 21, 2020 21:36
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It isn't the most relevant but i can't think of a better place for it so https://twitter.com/ramencult/status/1340816741669081090
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Dec 21, 2020 21:40
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steinrokkan posted:All whisky is gross. 
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Dec 21, 2020 21:50
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TheAardvark posted:A couple of classic American salads for you: Id eat that last one in a heart beat. Hell yeah!
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Dec 21, 2020 21:51
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TheAardvark posted:daikon means "big salt" I was SO CLOSE to taking that bait.
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Dec 21, 2020 22:07
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TheAardvark posted:A couple of classic American salads for you: That overboiled egg. Dry as gently caress yolk surrounded by an ugly green sulphur layer. Hard-boiled eggs should never be boiled. Heat them in cold water until the water just begins to boil, then take them off the heat and cover the saucepan. Leave them for about 20 mins, then peel the shell and slice using one of these: 
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Dec 21, 2020 22:11
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I steam my eggs for 13 minutes. Never had a bad one.
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Dec 21, 2020 22:33
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Whooping Crabs has a new favorite as of 22:44 on Dec 21, 2020 |
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Dec 21, 2020 22:35
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Brawnfire posted:I steam my eggs for 13 minutes. Never had a bad one. Same here, it rules. Then into cold water for a bit so they're easier to peel
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Dec 21, 2020 22:47
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Elviscat posted:It's a carrot! Impressive carrot, and also you get points for it not tasting like styrofoam at that size.
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Dec 21, 2020 22:48
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Brawnfire posted:I steam my eggs for 13 minutes. Never had a bad one. Just lol if you don't sous vide at exactly 62.8°C for exactly 45 minutes.
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Dec 21, 2020 22:48
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gschmidl posted:Just lol if you don't sous vide at exactly 62.8°C for exactly 45 minutes. I’ve never asked Ramón how he does my eggs. Thanks for that information.
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Dec 21, 2020 22:49
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Elviscat posted:It's a carrot! Equally I think the purple variety is nicer than the orange one. Which makes orange carrots definitely the worst thing associated with orangemen.
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Dec 21, 2020 23:14
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Purple carrots do not taste like purple they taste like carrot and I have disappointed about this since I was a small child picking heirloom carrots in my Mema's garden. They should taste like delicious candy but no. They're just carrots.
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Dec 21, 2020 23:27
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I just buy those boiled egg sacks from the store that are already peeled lately. Whenever I try to peel one by hand more often than not I lose like half the egg white as i tear the shell off.
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Dec 21, 2020 23:32
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yeah I eat rear end posted:I just buy those boiled egg sacks from the store that are already peeled lately. Whenever I try to peel one by hand more often than not I lose like half the egg white as i tear the shell off. shh we mustnt admit these things brother
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Dec 21, 2020 23:33
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yeah I eat rear end posted:I just buy those boiled egg sacks from the store that are already peeled lately. Whenever I try to peel one by hand more often than not I lose like half the egg white as i tear the shell off. Ice/cold water bath after cooking is the trick
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Dec 21, 2020 23:37
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ah yes, thread favorite Sack of Wet Eggs.
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Dec 21, 2020 23:37
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TontoCorazon posted:Ice/cold water bath after cooking is the trick older eggs is the actual trick
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Dec 21, 2020 23:41
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uber_stoat posted:ah yes, thread favorite Sack of Wet Eggs. 
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Dec 21, 2020 23:45
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Dec 22, 2020 00:10
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bob dobbs is dead posted:older eggs is the actual trick Though keeping them wet while peeling helps.
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Dec 22, 2020 00:11
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TheAardvark posted:For every Rural Americana pic i post i scroll by a hundred of these btw forgive my ignorance but when did gravy start being white
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Dec 22, 2020 01:01
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Yellow Yoshi posted:forgive my ignorance but when did gravy start being white Gravy, much like yoshi, can come in a variety of colors
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Dec 22, 2020 01:04
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White gravy is a thing, I think mainly based in the south, where they make a totally separate sauce without meat drippings or whatever and call that gravy.uber_stoat posted:ah yes, thread favorite Sack of Wet Eggs. Eat the eggs, cowards.
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Dec 22, 2020 01:05
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It’s peppercorn gravy and it’s good dumbasses, it’s usually served with sausage instead of containing the meat. E: also since “lol gross american food” is always associated with white people, should be pointed out it was, like most southern food, invented by enslaved people making delicious hearty fare with the bare minimum and taken by white people later Edgar Allen Ho has a new favorite as of 01:25 on Dec 22, 2020 |
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Dec 22, 2020 01:14
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 Ever relevant.
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Dec 22, 2020 01:20
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A lot of distress over food is just because it breaches preconceptions of categorization. Like if somebody gave me a glass of apple juice and called it stew, that'd make me worry.
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Dec 22, 2020 01:32
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https://youtu.be/BoFkDmTm2uc It’s in that pantheon of foods that looks like a hot mess but is actually really good. There are also wide swings in quality depending on where you get it.
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Dec 22, 2020 01:38
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SlothfulCobra posted:A lot of distress over food is just because it breaches preconceptions of categorization. yeah, i've always known gravy as the brown stuff in owlfancier's picture seeing white gravy is about as jarring as seeing a plate with french fries, hamburger and unidentified blue mush, with a group of people nonchalantly referring to it as sushi
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Dec 22, 2020 01:38
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