opinionated-alchemist.blogspot.com

Time have changed.

Apple decided to double-cross me - and other users. They pulled the plug from their webhosting.
They forced us, to go over to other services, to host our webpages - I am not happy about it [and I guess, others neither]!

After long back and forth, I decided to use blogger - because it is free to have your customized domain.
Hopefully soon this page will be again available via www.opinionated-alchemist.com - in the meanwhile "dial" opinionated-alchemist.blogspot.com.

The whole design has unfortunately changed. And all the previous posts are lost [not really, but it would take me months, to re-post them - so I have decided not to.

I hope, that you value the content higher than the design. And I hope, that I can go on with the more or less regular posting as before [even if I don't really like the blogger interface]. And who knows - maybe it is even positive, to go over to a 100% web compliant and 100% searchable layout... however it was nice, always to be sure, that visitors wanted to get here [and were not accidentally guided by crazed webspiders].

For those, who who were eager to learn of my past posts: sorry! There is not much I can do [without an exorbitant effort]. But please comment and send questions and hence I'll have directly content to write about.
And let me say thank you to all, who really loyally followed my opinionated [and sometimes angry] posts in the past.

Stay tuned for some new exciting posts.

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

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

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

opinionated alchemist

Search This Blog