@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?
@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?
@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!
@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)
@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.
@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...
@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