haresfur

I've been pretty happy with French-press cold brew, but that's never stopped me from playing with a different system, so here is my geek-brew setup. Bought an overly expensive ice-tea dispenser and attached a length of drip-irrigation tube to the spout, using some heat-persuasion. Put a plug in the end of the thick tube and run a thin drip tube down to an adjustable emitter. Fill the dispenser with ice and water and place on a high shelf. Run the drip tube down to an Aeropress with 50 g of coffee in since I'm aiming for ~500 mL and that's the ratio I use for the French press. I put a filter on top of the coffee, too to try to help prevent preferential flow tunneling through the coffee. The emitter was almost all the way off at first but I cranked it open a touch after a while. Another way you could control the flow is to have the water level just up to the tap on the dispenser and fill with lots of ice so the slow melting provides the water to the dispenser. Or you could change the height of the dispenser above the emitter to alter the head. Bonus points for developing a calibration curve by weighing the coffee flow vs. height. The whole contraption. It's still dripping so I don't have a report on the taste yet.

Thank you so much for providing us so much entertainment. Your efforts are appreciated. The Bondi Vet says that if you put a ring in a pigs nose they won't root up the dirt

We get the red fleshed kind here. Looks better than the bland taste IMO

People here seem to like putting these in sparkling wine - particularly at Christmas. http://forums.egullet.org/topic/146945-what-to-do-with-hibiscus-flowers-in-syrup/?hl=%2Bhibiscus+%2Bflower#entry1952615 http://forums.egullet.org/topic/81683-hibiscus-aka-jamaica-in-mixed-drinks/?hl=+hibiscus%20+flower

How big a flute? or approx ratio of shake to champ? The flutes from my grandfather are pretty tiny.

Of course, if you like the dark flavour or (gasp) don't see anything wrong with adding some sugar...

Interesting. Never mind the bitters, where is the barrel aged gin?

Don't you miss the popping sound of cranberries going through the meat grinder?

A fun experiment is to start with the gin and Fernet, taste, add the Campari taste, add the vermouth, taste, then add sugar and taste.

Glad you liked it. Of course sweetness is to taste. I tried it with varying amounts until it was way too sweet and judged by where I felt the gin came forward and wasn't lost in the bitter. But I have a bit of a sweet tooth, as much as I like bitter, too. Yet Another Negroni Variation (internet geek cultural reference) Considering North Beach Negroni because San Francisco, Fernet, Italian/beatnik neighbourhood where I had some good times.

I've played with it in an old fashioned. IIR it was too thick to dissolve very well so I need to try thinning it first.

Time to revive the Chop-O-Matic? https://youtu.be/FGo7W_mbWCE

I sometimes make cocktail-snacks by roasting almonds halves and I cut them by hand. It's not efficient but is sort of meditative - stand them on edge and try to hit the right point so they split along the natural part. The main purpose of the exercise is to slow down the snacking, though.

Yes, I guess that's the conversion for the US teaspoons & oz I used. Happy for name suggestions before I add it to KC. Interested to hear what you think if you try it.

So many places I could post this one so I chose perhaps the most tenuous. But I really think of it as a Negroni variation in spite of ... well... YANV#1 (provisional name) 1 oz London Dry gin (I used a Sapphire knockoff) 1 oz Fernet Branca 3 teaspoons vermouth (Dolin red) 3 teaspoons Campari 1 teaspoon simple (2:1 because Campari is sweeter than Fernet) 3 dashes Peychaud's bitters Stir, strain, garnish with lemon twist

Trying to keep up with the Jones Taylors. Just tried the Nardini and it is very nice. I was worried that it would be one of Chris' wtf why would I put this in my body ideas. The Teeling was a suggestion from a friend in Ireland and is tasty. I have no idea how it compares to other Irish whiskey.

This is the only small bottle at my Dan Murphy's so I decided to play along. Not bad. Seemed a touch watery to me but I don't know if that's normal. But yeah, I'll have no problem finishing the bottle.

Gary Regan's Joy of Mixology is worth a read, too. Not exactly what you are after but he talks quite a bit about the craft of bartending - especially in customer interactions.

Don't forget a PID controller will slow the ramp as it approaches the set temperature so it doesn't overshoot. You won't be able to change that part no matter how much power you have. I suppose your PID settings could be wrong or not best for your container but I wouldn't worry if it holds the proper temperature once it is reached.

My friends in Washington State say the early harvest was a blessing because the grapes were picked before the bad fires and the wineries avoided smoke taint. Was that the case for you? Smoke can be a huge issue here - eucalyptus smoke wine is really vile.

I'm sure many people will travel up from Melbourne to your new Bendigo restaurant. Welcome to the neighbourhood

By George!

Is there even a proper name for 'bubble and squeak'?

I have to say the commercial where they disparage dodgy meat pies from the service station as "Servo Pies" is quintessentially Australian.

I usually do both to get them uniformly even and thin with minimal tearing. It only takes a few whacks with the bottom of a fry pan.