Jump to content

nerologic

Member
  • Content Count

    25
  • Joined

  • Last visited

About nerologic

  • Rank
    Newcomer

Contact Methods

  • Website URL
    Array
  • ICQ
    Array

Profile Information

  • Location
    Array
  • Interests
    Array
  1. Greetings. Where in DC did you do your tasting?
  2. Yup. I only buy new. They were a bit dusty from sitting in inventory, but pretty clearly unused. Still gave them a thorough wash in Alconox, then oxyclean, then "bleached the rabies" out of them (to borrow a term from Dave Arnold) for good measure. They're definitely fragile, especially at the spout tips. It's easy to ding them when washing in the sink since they're just large enough to be clumsy. It is Bomex brand glassware, after all, so you can't expect too much in the durability department since they're rarely well-annealed. I still can't get over how dirt cheap they are, though, and they get the job done. Also, I checked and though they're marked for 500 mL, they fit slightly greater than 750 mL when filled to just below the stopper. That's a pretty convenient number here in the States.
  3. ya gotta "polly-vous fran says" for those triple vowels to feel right. I generally have an easy time thinking "ueu!" about liqueurs since I can't stand most sweet boozes. Some are starting to win me over, but only slowly. Next I gotta see what the frogs see in that toilet water. Ya know, the eww de toilet that ladies splash around in.
  4. Actually, to class things up a bit I'm planning to make a chandelier-like fountain out of the four bulbs and some copper jewelers wire I have around. It'll probably be a while before I get around to it, though. The side-project backlog is already too long.
  5. As in, I don't always get receipts with the order, so I can't prove that I bought it if I forget to print them out before the Ebay records are gone.. Friends keep assuming that I'm stealing from my lab. Granted, I think they're more worried about contamination than morality, haha.
  6. They're also great for separating the solids from clarified butter or getting the last few fine bits from a stock. At work, I can't help but think about how I might be able to use something for a home project. My only fear is that folks think I'm swiping stuff, especially since Ebay doesn't keep records for more than a few months! All I'm swiping is ideas. I mean, you gotta work with what you know.
  7. I forgot about the trails. At first I just thought it was lag. Then I must have chosen not to remember them once I realized they were intentional. And, of course, I meant "like" in a sarcastic sense in that case. But I dooo feel especially smoochy after sipping some absinthe. I think anise and herbal flavors just tickle the right pleasure centers in my brain.
  8. Not being able to justify a few hundred bucks for a sexy absinthe fountain, I was set on making one. It's more my style, anyway. After trolling around on WS for a while, I saw a few folks buying the Aftosa spigots. They're $15-20 a pop now, though, and I don't have glass drilling bits either. That's still pushing $100 for a 4 spigot fountain (and I gotta go for 4 to feel like a social drinker, ya know?) Being a proper lab nerd, I started thinking about glassware I could use to carefully drip ice water with. I mean, without good drip control, you might as well just use a carafe. Burets are an obvious choice for precision dripping, but they don't hold much volume-wise. They also have no room for ice, and they're way too expensive, even for schiessy ones. I've been meaning to get separatory funnels for kitchen projects anyway, and I thought they'd be a good candidate as well. They have a large reservoir and can hold a lot of ice. They're also generally too expensive, easily $40+ a pop for a large enough one. Then I stumbled across this bastahd on Ebay: http://stores.ebay.com/oldinstruments They seem to have a whole palate of the things that they're trying to get rid of. You have the option to buy 24 at a time, haha. Shipping took forever, but for that price, it's worth it. I picked up 4 for less than $10 apiece!! I already had some homemade ringstands (hardwood oak boards and dowels from the local hardware store), so I now have a $40, 4 spigot fountain (only 2 shown below) that kicks some booty and is certainly has some personal character. Plus I can still use the sep funnels for bizarro kitchen projects. The drip control is to die for (though it does get a drip every few seconds from the condensation in this godawful humid place). Note that only tiny ice cubes will fit into the top 24/40 ground glass joint. Any that are intended to fit in PET beverage bottles will do the trick. And nothing says Belle Epoque like teflon stopcocks. Edit: They hold 500+ mL each. Enough even for an Absomphesized glass, I reckon.
  9. I rather enjoyed it too. It filled in some patches for me and had a pleasant flow. I like that one dude's spectacles in particular. I also like how some producers aren't willing to completely dispel the notion that it has hallucinatory effects. I'm sure that would hurt sales. Gotta have respect, however, for the guy who says it "dilates the genitals." At least it's an original selling point....and not entirely untrue .
  10. It would be much simpler to distill it under vacuum. It tastes preposterously fresh when compared to traditional distilling since the oils/ethanol/water can boil just slightly above room temp. Still expensive in a commercial rig, I'm sure, but it would be fairly easy to pull off on a "lab scale". Not that I'd know. That's all hypothetical, except in New Zealand
  11. Yeah, I never knew I was changing my car's FRAM still every time I change my oil. I should have been saving up those little distilleries for a home desalination plant.
  12. Meyers are also great for lemon curd or sorbet. Also, since their skin is so bright, sweet, and sunny, it's easy for a 'cello to taste like Mr. Clean. (lemon oil plus solvent? it's essentially the same thing, haha). I like to sweeten with orange flower honey, since I've found it melds well with the Meyer flavors.
  13. It certainly is a fine summer sipper. Counter-intuitive, perhaps, since it's like sunshine in a glass. With this 115 heat index, I thought I had my fill of sunshine for the week. Mista Bill, Since you have a pedigree for fine cello making, from what I hear, I'd be interested in hearing what you think of a more dilute maceration. I'm too infrequent a celloer to compare batches with any conclusive results. As for peeling, I think your one-swipe method would be best for citrus with a more sturdy skin, like regular Eureka lemons. The Meyers I've been using have fairly thin, delicate skins, so a generous first swipe helps the peel from tearing, then the peel is stabilized by a cutting board for the second swipe. I know I lose some lemon oil onto the board this way, and it adds and extra step, so if the skins were tougher I'd be all about one-shot peeling.
  14. Been talkin' to you folks for less than a week, and already I've been invited to a stripping party. Maybe absinthism really does lead to degenerate bohemian tendencies! Joe, when do you decide to harvest? Are you in the "full florescence" camp that harvests each plant or branch only as they are at the peak of flowering, or do you find yourself doing something a bit more practical?
  15. Also, instead of zesting, I use my patented peel-flip-peel technique. I use a potato peeler to remove the entire lemon peel in one big spiral. There is a lot of white pith, of course, so then I flip the peel over and use the peeler to zip the residual pith off lickedy-split. With a lemonsworth of practice you can find the right pressure to apply so that you get down to the oily zest without breaking it and without leaving any pith. It's a lot faster once you get the hang of it. Also, you don't lose much lemon oil. With zesting, you tear apart the zest layer (flavedo or epicarp) and lemon oils spray all over the place. If you're careful, you can direct some of that oil spray toward your collecting vessel, but a lot of it still gets lost. When peeling, there is minimal breakage of the flavedo, so the oils remain and can be happily dissolved into the spirit. "Filtering" out two dozen half-inch wide peels is also a breeze. No coffee filters necessary; a simple strainer, collander, or even just fingers will do. This technique has streamlined many steps in my limoncello making. Better liquor quicker, yes please!
×