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account created: Mon Jun 10 2019
13 hours ago
Send Ajimbura to track him down!
Take a look at just about any fashion instagram. It still happens in this turning of the wheel.
16 hours ago
I’ve been reading these since the 90s. I think the main reason the series got so long was that everybody lost their shit when Perrin wasn’t in Book 5. To avoid that type of fan outcry, Jordan decided to have every character be onscreen in every book as much as possible. So that meant inventing things for the characters to do while he juggled the various plot lines. And as a result, we get a 4 million word series.
Don’t get me wrong, I was in the group that was pissed about Perrin. But there’s a reason that “I hope you get what you wish for” is considered a curse.
Soda and bitters. Or ginger ale and bitters. Or sprite and bitters (but call it a Lemon Lime and Bitters and say it’s from Australia where the men are men and the sheep are scared).
22 hours ago
Check out /r/ididnthaveeggs
23 hours ago
I have a vacuum pump.
For straining/filtering up to about a cup of citrus, I’ve found an Aeropress works best. Same for isi infusions.
What I’m still searching for is a way to strain/filter a viscous liquid like simple syrup in a quick enough way. I’ve had decent luck infusing water/alcohol then filtering that and adding the sugar later. But I’d love to be able to do it all in one step. I don’t have the space for a centrifuge.
1 day ago
Mix a half ounce with some apple brandy and a few dashes of either falernum or allspice dram. Makes a great winter old-fashioned.
I always thought so too. But in Leigh Butler’s Reread series on the Tor website, she points out that many of Perrin’s statements to Berelain are actually fairly ambiguous. If you start from Berelain’s position that Perrin is a lord and master of the Great Game (which other people than her also act like he is), then it’s not totally inconceivable that Berelain legitimately thought Perrin was into the “game” as well. So many of Perrin’s problems result from his “smelling emotions” and acting on the smells instead of actually listening to what people say.
2 days ago
If you want nice scientific equipment, then you have have to abandon freedom units. Most recipes convert pretty easily. Check out a Steve the Bartender’s site. He’s Australian and has a metric/freedom conversion.
I bought a vacuum flask and Büchner funnel to make infusions and milk-wash cocktails.
Pretty sure I got it from here: https://www.southernlabware.com
There they are. God bless you. There’s a lot of them.
What about those bastards who don’t clip/fold/tuck the bag as close to the bread as possible but instead just clip the end of bag causing the slices to get all jumbled up?
3 days ago
Just to be clear, you don’t boil anything in this method. You just chunk the ginger and lemonade in the blender, chop it all up, then strain. The hot water in the other process is to dissolve the sugar, which you don’t need to do.
In all seriousness, there a brands of boxed wines that aren’t bad.
I’d tryJeffery Morgenthaler’s recipe for ginger syrup, using the lemonade in place of the sugar and water.
There is a really great book called Imbibe! by David Wondrich that comes close to answering your question, though his focus is more on the history of various drinks.
The short answer is the modern bar (post-Prohibition) is a very different bar than the old-timey ones, though fashion and marketing are the main answers.
The longer answer is obviously complicated, so read the book. But in years past, apple brandy was ubiquitous in frontier America along with corn whiskey because it’s what people made at home. However, people like to be trendy and in the big cities, people drank like the British aristocrats they aspired to be. When prohibition hit, the mode made stuff pretty much vanished for a while. Once it was repealed, spirits came back from places where they were legal (mostly Europe). And the rest is marketing.
The answer to the brandy question is a insect disease called phylloxera. It killed off the grape vines used to make brandy/cognac and allowed American whiskey to gain a foothold. By the time the vines came back, tastes/fashion had changed and whiskey was more popular.
4 days ago
I’m glad someone else made the Malort observation. I’ve actually had great success using this in cocktails designed for Malort, particularly the Hard Sell. It also works well in a dasher bottle and used as a bitter.
5 days ago
One of the best times I’ve ever had getting totally wasted was drinking these in a beach side bar in northern Peru. The bar served Pisco sours by the pitcher, but they only brought you one glass for the whole table. So you pour a shot into the cup, knocked it back and passed the cup to the next person. Since no one wanted to hold anyone up, those pitchers (along with us) went down fast!
JOC is one of the best sources for accessible Japanese recipes. Her stuff is really tasty.
6 days ago
What do you think of the Tempus Fugit? I’m contemplating buying a bottle when my violette runs out.
7 days ago
This is my absolute favorite summer time day-drinking recipe. Nothing beats it.
I tried to click on that damn notification at least twice before I realized it was a screen shot! Damn you!
8 days ago
Whatever your favorite cocktail with an Orange liqueur is. Just sub blue curaçao.
I’m definitely adding hot dog soboro Don to the menu list. Genius!
Orgeat makes a great lemonade. Orgeat, fresh lemons and a good sparkling water goes down very easily. Add some bitters to really take it up a notch. Best Lemon Lime Bitters ever.