cdh

Not the first time I've heard that said about this beer... Have not gone out of my way to confirm it. As to the what's a Nitro question, it is a method of serving. If you look, the tap real black Guinness comes out of is different than what ordinary beer comes out of. That is because the beer is under a higher pressure in the keg, but most of the gas causing that pressure is a Nitrogen heavy blend of N2 (a non-soluble gas) and CO2 rather than pure CO2, which dissolves into the beer and becomes bubbles. Nitro beers are beers that pour like Guinness, with the very fine cascading bubbles... that's because the dissolved CO2 acts differently under the pressure that the Nitrogen causes while it is weighing down on the beer without dissolving into it. Combine that with the extra moving bits in the special nitro taps, and you get a very different beer experience than you'd get from the same liquid pressurized with CO2 and pushed through a normal tap.

In my experience... when your grind is not tight enough, the water cascades through in 6 seconds and leaves you with a nasty underextracted shot. When it is too tight, the machine just chokes, so there is not a bad shot to deal with.

That's an interesting idea... thing to do would probably be to knock the underextracted puck and the shot into a french press with some cold water or some such and cold brew it overnight... certainly wouldn't want to drink nasty underextracted shots, even over ice with milk and sugar. The stuff that didn't get extracted is still in the puck, though...

Any reason another cream cheese wouldn't work in this recipe?

And keep in mind, "dialed in" is a moving target. Weather messes with your sweet spot. Your beans will mess with your sweet spot... if you switch between batches, you're in for a recalibration. Some beans grind so differently that it can be 8 or 10 twists on the adjustment screw on my Ascaso to go from one type to the next.

Your hipster niece is a genius!

Indeed. How much did you pay for your uncut hunk of sable?

Looks like another stick-format immersion circulator... Glad they're catching on. I do wish they'd explain what makes their magic thermostat unique and better than everything else...

Melts cheese very well. Great for throwing a nice sear on filet mignon done sous vide. Bad for chicken. Decent for other cuts of beef, though those with concentrated fat pockets are less suitable for the treatment. Believe it or not, I've not gotten around to making creme brulee to test the applicability of the Searzall to that. I would not ever think of using the torch on a big hunk of protein without the searzall attached.

You're going to have a hell of a time trying to get bags covered in hot pork grease and juice to want to seal properly. I'd advise to unbag the whole thing, chill until solid, portion and rebag, then repasteurize. And make sure to save all of that juice you don't want in your bags... it is full of enough gelatin that if you chill with the juice in the bag, you'll end up with a pork belly in aspic looking thing.

Roasting your own is definitely worth the learning curve, just for the opportunity to experience a bean at differing roast levels. Some beans are really nice taken to a nice dark roast... but they're also sorta insipid at lighter roasts... I've got some Brazilian and Peruvian coffees that are like that. Some, on the other hand, are mind-blowingly good at very light roast levels... that Schomer article's normale roast is really all that this blend of Yemeni and Ethiopian beans needs...

Apropos this, I saw a clickbait headline the other day that said "Antioxidants found to protect cancer cells"... Didn't click on it... but I'd imagine it would be pretty easy for that to be in some way true... if antioxidants scavenge free radicals... free radicals are equal-opportunity damagers... so the presence of anti-oxidants protects all cells (cancerous and otherwise) from further damage... QED. And nobody is the wiser.

Are you sure it is a racial or even a genetic factor at work here. I'd wager it is specialized microbiome, or something epigenetic at play. The magic bugs that live within us outnumber our own cells by 100 to 1 or so... I think it has to be the symbiotic friends that such diets invite in that handles keeping those people in the pink. More generally, a friend on FB commenting on this very wisely said: "I think some who really loved science would read and report the *absolute* numbers, not the relative ones, and if they did they'd learn that 50g/day of bacon raises your lifetime risk of bowel cancer from ≈0.064% to ≈0.072%. They also might report that every single substance the WHO has studied has been found to be some form of carcinogen. The sad truth is that cancer is just a side-effect of being alive. The effects of bacon here are so small they don't seem to warrant any change in behavior. But that's your choice to make too, obviously. Science just says what *is*, not what we ought."

Welcome indeed. Winchester's diversity and international flavor does seem limited to the school... In my year there I met very smart people from all over the world... but the food was still English school food, except when people were returning from holidays... The rest of Winchester seemed very very English... but close enough to London to make all of its international flavors available pretty painlessly.

No personal knowledge... but this has been discussed in depth here before. http://forums.egullet.org/topic/27215-why-should-i/

Wow. You guys are on the agenda next time I'm hunting for something delicious in Blkyn. Everything looks fantastic.

I find under-roasted coffee sour, not "dry and dusty"... people have sung the praises of "blonde roast" to me, and I've triedroasting my nice beans to that level... ugggh... <billthecat>ack thhhhpffft!</billthecat>

You know the famous Nobu black cod marinated in miso dish? That's pretty damn sweet. Boost the sugar a little bit in there, and flake the fish out on top of a sweet pastry to look like a tarte tatin. Blowtorch some sugar on top.

Next time I make a case run to Moore Bros DE, I'll have to track this place down.

Yeah... if you're in the Brandywine Valley, the jaunt to NE PHL is a long way. It's a long way for me in the countrified end of Montgomery County... but definitely worthwhile to do every so often.

I generally use veal breast and similar cuts for veal stock... I feel no loss from not adding beef. In greater PHL, hit up the Russian markets on Bustleton ave for good prices and selection on vealy stuff.

The safrole in sassafras is a drug manufacturing precursor, apparently. Pity that kneecaps root beer making.

Lots of drinks work well in highball format. I rather like to gin fizz family of drinks... even things as far out as a Pegu Club or a Jasmine work well over ice and topped with seltzer or tonic in a highball glass. I'm drinking a Jasmine highball right now.

Welcome! Sounds like you'll fit right in here. If you like beer you might want to look over our homebrewing class. It's 9 years old now, but certainly not out of date. Easiest way to find it is clicking the link in my sig.

gfweb! How can you not have made the jaunt to Gateway Plaza or whatever that shopping center in Devon/Wayne/whatever the intersection of 202 and 252 is? It has to be closer to you in Cheso than me in Montco. The TJ's is well worth a trip.