Does "being opinionated" get old?

I am writing this blog now since quite a while. The first installment was still on Apple's iWeb platform around 2005- unfortunately I lost pretty much all blog entries (for some it was fortunately). The opinionated-alchemist.com on Blogger is now give or take 4 years old... and grew reasonably well (due to a far better SEO integration than iWeb).

What didn't changed though was my critical and opinionated view on things. And that is just me. Sure, I am nowadays a bit more forgiving... but overall I still don't hold back (however not forgetting to be self-critical as well - I am neither perfect).

Some people find it disconcerting and find my "way" abrasive. I can't blame them, because I even named the blog, because I understood my own personality - especially when it comes to my trade.

I have to say, that it is not always easy, to be the one, which is the biggest critic, the most opinionated guy, and the person who doesn''t agree. Let's say, that it doesn't make a lot of friends. But if you have embraced your character traits, you are adjusting to it.

For a long time I also didn't really felt, that my abilities are in any threat of being not industry leading. However I have to say, with some new outlets in Dubai (especially Cocktail Kitchen), I really have to reflect my own abilities and maybe even have to work harder again to be also in future cutting edge.

Hence I like to focus more on "the future" of mixology on this blog and as always, would appreciate some dialogue with my readers...

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

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King Robert II Vodka

Who would knew, that I am reviewing a budget vodka here - on the opinionatedalchemist.com. But this isn't a normal review. I skip the marketing perception and use this product to cut directly to the case: Vodka is a "rather" neutral, colorless, "rather" flavorless and odorless distilled beverage from any agricultural source - and depending on the country, it has a minimum of 37.5% and 40% abv. As I said time and time again before: at times it is absolutely nonsense to talk about premium and luxury, when the original product doesn't really "hold this promise". Luxury water can have luxurious marketing, luxurious packaging, can be even rare and slightly more expensive "to produce". However really it is just water. Maybe it has some nuances to normal water - however those nuances (in a blind-test) are pretty small. Vodka is extremely similar - and the chain of evidence (despite a lot of people trying to proof otherwise) makes it re

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