This is some real Shaodwrun shit right here
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there’s like a thing you can play like an instrument at the museum of food and drink where you can press combinations of keys to create specific scents. I bet if you had that to play with while your mouth was hooked up to this taste electrophoresis device you could simulate all parts of taste
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give me the goop tube
hook up the poop tube
tasty faders up and down
take away the stinky brown
I made burgers tonight, made the buns too
Nice crust on the meat, some spinach from the garden mmm
(all the other cooking threads keep sliding out of the axe)
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borger
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I watched this Chef John the other day and had never thought/heard of doing lemonade like this, what a good idea.
If you don’t want to watch the vid the trick is making some lemon sugar by peeling the zest, in big sheets, off of 4-6 lemons and then covering it in sugar in a container and letting that sit for a few hours/overnight. It gets all wet and oily, you can stir it up a few times to help. Then you mix that with hot water to dissolve it real good, strain out the peels, let it cool down all the way and then squeeze in your lemon juice.
So I made some, with different proportions, less sugar, I was just eyeballing that stuff, and drank it last night. It was good. Strong taste, nice sophisticated hint of bitterness. You can really taste that peel taste. “The peel is the real deal,” they say.
I took the leftover ade and carbonated it over night, and now I am drinking that. It is so good. Thanks John.
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devastatingly effective
I just zest a few lemons/limes, cut all the pith off, throw the zest & flesh in a blender with some water and sugar and/or dates and frozen or sad berries, strain out the gritty bits with a tea strainer, and water it down so it fits into an old 1/2 gallon jug
No juicing needed, barely any fresh citrus needed, & it all takes about 20 minutes, much less if you don’t care about straining. My first glass is all the strained out stuff + lemonade to fill. I’ve been making this every week or so this summer.
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I’m making a batch of this and the sugar smells so good it is hard to let it sit there for two whole hours wow
so, uh, would anyone be put off if i were to bring alcoholic beverages into the thread?
just bought a bottle (well, a jar, technically) of this stuff:
and i kind of want to talk about it
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if nobody else has any objections i would love to talk about booze
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tell us what you think about it
the jar is cute, and it goes down surprisingly smoothly for unaged corn (mostly) liquor*, but the flavor is- well, it’s been described as a combination of store brand rubbing alcohol and extract of creamed corn, and i’m not sure i’d disagree.
*i’m assuming; don’t exactly have much experience with this stuff
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moonshine, like so many quasi whiskey products, is not allowed to legally be called whiskey because it is so substandard.
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God I love creamed corn
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The real point of moonshines is flavoring them imo
here let me come up with something worse
I love the tuna from subway
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