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

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...

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 ...

"Monin Rocks!" - Really?

R ussell S anchez MONIN UAE MONIN Rocks @ HARD ROCK CAFE Dubai — with Rhiandro Gardiner and Louie Aquias at Hard Rock Cafe . I have seen this on my Facebook timeline. And well... I wanted to write about Monin since quite a long time, but haven't. However this message was a catalyst, to speak up. It is already a couple of months ago, that I routinely checked the ingredient list of a Monin bottle. ...and was shocked.... Point is, that I have always defended Monin against my US colleagues as decent brand. At least with the products they offered here in the Middle East and in Europe; they came from their factory in France. Most of the ingredients [except lets say in Blue Curacao syrup] were natural. Long time ago, somebody from Monin explained, that this is due to the quite strict regulations in France for syrup - there it is a family culture to drink syrup sweetened water/seltzer. And off course ...

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