Wes Henricksen

[Wes Henricksen @whenric]

@CookingIssues look what I found in stock! https://t.co/5p5crkoF5L

[Wes Henricksen @whenric]

@meathead I assume that you have seen this lovely 'London Royale' technique, courtesy of @ChefSteps ? https://t.co/6YtXMXO0X6

[Wes Henricksen @whenric]

@TamarHaspel @meathead @ChefSteps (IMO a reliable resource) recommends 140f/60c for 48 hours. But I'm sure that 145f would work out OK as well!

[Wes Henricksen @whenric]

@CookingIssues @GangbuzzCrew Yes fresh squeezed, hand juiced, body-temp juice. I don’t understand it either. Feel like I’m losing my damn mind

[Wes Henricksen @whenric]

@CookingIssues spinzall question: I still can’t clarify citrus. Mostly clear but still cloudy. Never get a clear break on top of the juice after enzymes, etc. Pretty sure my technique is correct. Room temp juice, new products from MP. Should I try shell based chitosan? Ideas?

[Wes Henricksen @whenric]

@CookingIssues @GangbuzzCrew Thanks. Strawberry works great (just spun 2l yesterday!). When you say do not blend do you mean do not stir? Also no allergies or vegans in my family. Does shellfish chitosan work better?

[Wes Henricksen @whenric]

@CookingIssues opinions?

[Wes Henricksen @whenric]

@CookingIssues do you have experience with Empirical Sprit Co? They seem to be doing low temp distillation that looks interesting. Plus looks like they did work with Contra at some point!

[Wes Henricksen @whenric]

@BrainstormSci @noma is marketing an elderflower 'Peaso'. Maybe try making that!

[Wes Henricksen @whenric]

@CookingIssues what’s the nut oil press you were talking about on the show?

[Wes Henricksen @whenric]

@ariellejjohnson and I guess while I’m at it, I have ginger essential oil from Mandy aftel. Which compound is in it?

[Wes Henricksen @whenric]

@ariellejjohnson love the book so much. But the ginger chart and paragraph seem to contradict each other re: heat/gingerol/zingerone/shoagol. Or am I misreading? But takeaway is gentle heat = spicy? (Pg 118)

[Wes Henricksen @whenric]

@CookingIssues favism = g6pd deficiency. Makes your red blood cells go pop. It’s a classic med school quiz question.

[Wes Henricksen @whenric]

@CookingIssues I’d like to make some approximation of the Saratoga Paloma at home. Any guidance? Can’t travel to Hawthorne #3 with corny keg but willing to otherwise put in the legwork. Have spinzall, etc.

[Wes Henricksen @whenric]

@CookingIssues are there any frozen french fries (or fryloids) that you like? People seem to think the Lamb Wesson ones are decent, but I've never tried...

[Wes Henricksen @whenric]

@NWSSeattle Kelso wa, 700ft! Snowing like crazy

[Wes Henricksen @whenric]

@ChefChrisYoung If you look at the parts, they LOOK different. The deluxe blade has 4 'teeth' while the standard has 3.

https://t.co/JKpzQ8PE3B

https://t.co/C4rzoSKelI

[Wes Henricksen @whenric]

@ChefChrisYoung have you used the creami deluxe? The blade is different from the OG creami and looks bigger?? I wonder if it has faster shear speed.

[Wes Henricksen @whenric]

@AaronGoodman33 Hey that's Bill Eley, my old dean of medicine at Emory, and a very good human being!

[Wes Henricksen @whenric]

@ChefChrisYoung sorry to keep bugging but @IncCombustion got recommended by Daniel Gritzer! https://t.co/b2YjHLr33Y