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I Invented Baileys (2017)

irishtimes.com

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Re: I Invented Baileys (2017)

#41

Post by ceejayoz »

anonymousDan wrote: post #35
dredmorbius wrote: post #14

The mass-market alcohol industry is almost entirely based on branding and bulk ingredents. (A considerable fraction of the so-called top-shelf market is as well.) I'd had some exposure to that through a former life, though this classic comment of Animats drilled home just how sordid the whole thing is, through Frank-Lin distillers, who buy bulk grain alcohol by the tankerful, delivered to their own private railroad s…

Uhm, what about Guinness? The guinness brewery has been around a lot longer than 1950. Also, are you claiming there was no such thing as an Irish pub before 1980? Again, uhm, no.

Of course there were pubs in Ireland, but if you go to an “Irish pub” in the States, that experience is largely a recent invention.

“Pub in a Box”: https://www.npr.org/sections/money/2017/04/12/523653040/epis...

Re: I Invented Baileys (2017)

#43

Post by ArteEtMarte »

Lio wrote: post #29
as1992 wrote: post #16

Earlier quoted context omitted.

> I, on the other hand, was most definitely an arriviste, having fled South Africa in 1961 aboard the Cape Town Castle to occupy a mattress on a floor in a shared room in Earl’s Court. He was South African though ;) I'd agree though, off brand baileys just doesn't taste the same. I think it was Aldi I bought a similar one from before, and It was fine, but it's kind of similar to Pepsi vs Coke. I like pepsi, but if I…

Haha, true but he's still one of "us", just like Sid James, Chris Froome, Gordon Murray ...or my Irish Mum. ;)

And Bob Holness, the first actor to play James Bond. But not, alas, the saxophonist on Baker Street.

My mum's Irish too, but can't stand Bailey's.

Re: I Invented Baileys (2017)

#45

Post by w0mbat »

Lio wrote: post #34
w0mbat wrote: post #23

Earlier quoted context omitted.

The story has always been set in London’s vibrant Soho area, not Essex.

> We took it to the technical group in the Gilbeys building that housed their factory offices, distillery, research laboratories and warehouse in Harlow, Essex, I think I always associated it with Harlow but I wouldn't let the truth get in the way when winding up my family relations. :D

The office where they came up with the idea and first mixed prototypes is in Soho, as in the story.

Re: I Invented Baileys (2017)

#46

Post by pabs3 »

cnity wrote: post #25
DonHopkins wrote: post #8

Earlier quoted context omitted.

Pringles are not chips. They are mathematically precise reifications of idealized perfection. It has nothing to do with potatoes and binders, those are only incidental. It's all about the libidinal act of destroying perfect objects with your mouth. https://en.wikipedia.org/wiki/Oral_stage

I want to read the books you are reading.

or writing...

Re: I Invented Baileys (2017)

#47

Post by dredmorbius »

anonymousDan wrote: post #35
dredmorbius wrote: post #14

The mass-market alcohol industry is almost entirely based on branding and bulk ingredents. (A considerable fraction of the so-called top-shelf market is as well.) I'd had some exposure to that through a former life, though this classic comment of Animats drilled home just how sordid the whole thing is, through Frank-Lin distillers, who buy bulk grain alcohol by the tankerful, delivered to their own private railroad s…

Uhm, what about Guinness? The guinness brewery has been around a lot longer than 1950. Also, are you claiming there was no such thing as an Irish pub before 1980? Again, uhm, no.

I draw your attention to the word "almost" in my comment, and its neighbour "entirely", which it modifies.

The brewery may date to the 1850s. As a widely-known name, popularity trailed the records book published by the same concern, largely beginning in the 1960s:

https://books.google.com/ngrams/graph?content=Guiness+%2A&ye...

Re: I Invented Baileys (2017)

#48

Post by bayindirh »

Scoundreller wrote: post #24
w0mbat wrote: post #22

I was hoping he would describe the work needed to make it shelf—stable. After all, anyone can mix cream, sugar, whisky and chocolate powder but that concoction will soon turn sour, clot, separate, etc. Also I seem to remember hearing an earlier version of this origin story where a can of condensed milk was used in the first experiment instead of cream. Is the solution as simple as basing it on ultra pasteurized cream…

Once you go over 16% or so alcohol, no cell will grow in it. That’s why alcohol above that is distilled: the alcohol starts inactivating the yeast. Just make sure it’s pasteurized to begin with (or good source control) and it’ll stay clean. Something acts like the surfactant to keep it from separating. Probably not mustard like in a salad dressing :).

> Something acts like the surfactant to keep it from separating.

Gum arabic or Xantham gum?

Re: I Invented Baileys (2017)

#49

Post by GlennS »

tromp wrote: post #3

Does anyone find the large price premium that Baileys commands over its many imitations worth it? In the U.S. I used to regularly buy one called Molly's and that name has stuck with me since. I still write Molly's on my shopping list here in Europe.

As a student I used to drink "Irish Nights" at about 1/5th of the price. Couldn't really tell the difference from real Baileys.

My partner tells me she used to drink "Delayleys" (spelling lost to time), but would not buy it again today.

Re: I Invented Baileys (2017)

#50

Post by OJFord »

bjarneh wrote: post #39
awestroke wrote: post #9

Earlier quoted context omitted.

Apparently off brand pringles are worse, if such a thing is even possible. But I'd argue pringles are not chips

> if such a thing is even possible Exactly. The way Pringles taste; to go looking for "off brand" Pringles at lower prices seems totally nuts. I'm not sure if they are crisps, chips or just a horrid potato mix formed into "perfect shapes"; but whatever they are, their popularity is a mystery to me.

Also popular are ready meals and squashed-sponge pre-sliced 'bread' that takes a year to mould.
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