Dear Readers - thank you very much for your support! I have reached 60,000 views.

Thank you so much, to all readers for following my blog! When I changed last August from my little [bad SEO'ed] iWeb account, to the blogger platform, I was not sure. It still doesn't feel as natural to do some posts as the Apple program - but hell did the views skyrocketed!

I can remember that my all time views after 4 years of www.opinionated-alchemist.com via iWeb was around 6,000 views.

Now not even one year later on blogger, we are talking of 60,000 views - which are even growing day to day quite stable.

Well yes - I am easier to find.

By the way - the most read post was my post, which compares ginger ale with ginger ale.
Thank you very much google - a lot of people are looking apparently for an answer here.
Second most successful post was my post about the El Diablo. I never thought, that this drink can be so successful - yes, I like the drink, but who knew, that so many people join my taste?
And then on a surprisingly "low" number 3 - was the "perfect mojito" post. I got quite a lot of views from Germany- as it was in a blog post of the mixology magazine.

Further to my 60,000 milestone [yes - guys like Jamie Boudreau, Jeffrey Morgenthaler and Darcy O'neil might laugh about a misery 60,000 - I am sure, that they have almost that much in a month. But hey- I am not them, they are not me; and I am still proud].

And - there is "one more thing".

The opinionated alchemist will leave Abu Dhabi very soon.
One year in the capital is enough. I think, that we did incredible things in Skylite [compared to other bars and beverage programs in the country]. But unfortunately it didn't really met my expectation in volume and overall guest feedback. Hence I decided that it is time, to look for a new appointment.
I will post soon, what it will be [yes I signed already up - but I still don't want to take my mouth too full, until everything is settled]. Anyway - while I flirted with some opportunities in several locations in Far East - I will go back to Dubai.

Stay tuned to learn more.

Comments

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time. I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion". Here is the video: I - however take a bit slower approach than Chris. What is citric acid? Chemical Compound Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. Wikipedia Formula: C6H8O7 Molar Mass: 192.124 g/mol Melting Point: 153C Density: 1.66 g/cm3 Boiling point: 175C Soluble in: Water Why is it controversial? In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [ preferably in powder form ] sour. Yeah - citric acid is the main ingredient in one of the most ...

Fanta Pineapple

After the agave nectar scandal , nothing seems to be big enough to post about. At it seems odd, that I am coming here to review a commercial and mass produced product. But hey- I do admit, that I love coke and really like some other commercial sodas. I only try to stay away of artificial ingredients. This said, Fanta Pineapple doesn't start a nice relationship with me. While the front states "Pineapple flavored soda with other natural flavors" - the ingredient list looks like a witches brew: carbonated water, HFCS, citric acid, natural flavors, modified food starch, potassium sorbate and sodium benzoate [to protect taste], sodium citrate, coconut oil, salt, sucrose acetate isobutyrate, yellow 5, yellow 6 Well - that doesn't really look like my homemade sodas. Yes citric acid, sodium citrate [a simple product, when you let citric acid and bicarbonate of soda react], carbonated water… this is understandable. HFCS is obviously far cheaper than sugar - this is...

Agar-Agar Clarification

Not often, I am posting here things, which are clearly not my ideas... However Dave Arnold is clearly a mad scientist [no, he really is!] - and he posted amazing stuff on his website www.cookingissues.com - no - don't click now - just follow the link later. One of the most impressive posts about mixology, besides of demystifying the mechanics of shaking, were clarification techniques. Look, after him, you could use a centrifuge [which would set you back a couple thousand bucks] and a chemical compound, which solidifies sediments. I am not a fan of that. Then there is gelatine clarification; this works quite well [I tried it several times my self] - you gelatinize a liquid [with little gelatine only], freeze it, thaw it [in the fridge] over a colander and a muslin cloth. Thats it. Unfortunately this has several problems: Gelatine is made out of animal bones - hence it is neither vegetarian nor vegan, which you won't usually expect of a beverage. You have to freez...

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