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I received and have tried the Pinot Barrel Aged coffee.
The wine flavour was a lot less pronounced than the Bourbon Barrel Aged one I had last year. The bourbon one hit you with a bourbon smell from the second you opened the bag, and the flavour carried through to the coffee.
Maybe the wine flavour/smell is just less distinct than bourbon?
In any case, the coffee is good but the wine-ness is subtle.
Subtle sounds good. But do you really want your coffee to taste/smell like wine?
Or just add some wine to your coffee 😆
Haha I'm not sure what I was expecting, the stronger bourbon one was good! I'm not a fan of wine, so I guess I should be happy it doesn't taste like I'm sipping wine 😆
After making a coffee, we often add a small glug of whiskey to the cup, whatever’s on the shelf, tastes great.
Haha I'm sure it does, but I'm not sure I've quite reached the place where I put whiskey in my coffee at 7am 😆
Oh, on a related note, I saw something that said 1kg of coffee should make 90-100 coffees.
Am I using way more coffee than the average person? Maybe you can do that with espresso, but I'm using like 5 tablespoons of ground coffee to make one coffee! Any less and it seems too weak.
That's about 25g of coffee, which is 40 cups to the kg.
Hmm, I haven't weighed how much I use but a normal sized bag o' beans usually lasts me around 10 days or so, and I have 2 coffees every day, with my partner having a couple a week. So that's about 25 coffees a bag maybe.
How big is the bag? It's pretty common to have 200g, 500g, and 1kg options when buying online.
I think the supermarkets are normally 200g or 500g.
If you're using a 500g bag, that's not too different to my usage.
I self-grind and each double shot espresso takes 12-15g. Measured it recently to gauge the cost per brew ratio. Could be your brewing process idk.
Oh definitely related, I use an Aeropress (kinda like a French press) and I put in twice as much coffee as they say to. And at the same time, I'm using a mug so it's probably twice as much liquid as a cafe long black so that explains twice the coffee.
My coffee doesn't seem that big to me, but I guess their estimate is based on a single shot of espresso.
Started making some hot sauce again. Decided to make a thinner Tabasco style sauce. This time tried adding some mountain paw paw fruit as one of the ingredients. It’s given it a nice floral fruity flavour.
However my spice tolerance has gone way down since having kids 🥵
I grow my own chillis every summer, just to make a big batch of hot sauce for the coming year. I do a lacto-ferment following the Brad Leone method he did on his It's Alive youtube show. Its mostly cayenne, with about a 1:6 ratio of habanero for the fruitiness.
Takes a couple of weeks to ferment, then I separate the brine from the chillis, then blend the chillis in some of the brine, pass it through muslin so im left with just the liquid. Then its a matter of balancing the brine & distilled white vinegar, and a final stabilisation with a very small amount of xantham gum.
I don't know how long it should be safe to use for, but I keep it in 2x 1.25L jars in the bar fridge once its done, and top up a small bottle for the main fridge and i'm still using the last of last year's batch - not dead yet!
I grow some every year too, but they’ve been moving down the Scoville scale. Used to do Ghost peppers and the like, but only did cayenne this year.
I haven’t done a fermented one in quite awhile, been too lazy! Do you test yours for ph? I have some left over testing strips I use. I find if it’s 4 or under ph it lasts pretty much indefinitely in the fridge. In fact I blended some leftover basic ghost pepper sambal into the sauce that’s been sitting in the fridge for at least 6-8 months that still seemed fine.
Nice tip about the xanthan gum, I keep meaning to pick some up to try stabilise smoothies, now I’ve got more reason to!
I've not thought to do a ph test; I kinda live by Leone's quote "Botulism? Nobodies ever died of botulism. ?"
But I prefer a fairly vinegar forward hot sauce, and the brine is also salty so i've not noticed any problems. After about 13 months it can start to discolour a bit, but i've usually got a new batch ready by then so I just biff that.
Xantham is a bit tricky to use, you really don't need much but you also kinda need to sprinkle it in, it can clump quite a bit and if you use too much while running a blender too high it can capture air bubbles. I made a ketchup and it just kinda got foamy so even though it tasted good the mouth feel was really weird.
Yeah true, if I’m doing one with mainly vinegar I’m not too worried either. When I do some lacto fermented vegetables they sometimes get a bit of white mould on the top if left too long, but I understand it’s pretty safe to just remove that layer.
I’m going to have to try some experiments with the xantham gum to see what works I guess
Funny, I've been craving spice since having kids! I don't often get to have anything too spicy.
Though my initial spice tolerance wasn't exactly that high. I'll do "medium" or "kiwi hot", but not really any hotter.
We used to always add chilli to most of our cooking, but having to cater for children now means much, much less spicy food. It's just too much hassle to make separate dishes for everyone, so it usually ends up something kid friendly.
On the topic of a Rocket Lab community, I have created a survey and added a post here: https://lemmy.nz/post/7725739
If you don't care either way, please still take the survey! There is an option for not caring. There are also questions about the kind of communities we want.
I've added some other questions as well, taking the opportunity to collect some info about our user base, but none of the questions are mandatory (not even the one about Rocket Lab).
To save a click, here's a direct link to the survey.
My 3yo came in today while I was working from home, asked "why you work lots". I explained "I work to get money to buy things", and they promptly started looking around my desk and asked "where does it come out?" 😆