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I Invented Baileys (2017)

irishtimes.com

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Re: I Invented Baileys (2017)

#101

Post by thaumasiotes »

OJFord wrote: post #50
bjarneh wrote: post #39

Earlier quoted context omitted.

> 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.

If you want bread that molds readily, try getting some Francesi rolls. I've had those mold on the way home from the store.

(Some people might argue that that was just bread that was already moldy in the store. Perhaps, but Francesi rolls really will mold within a day or two of purchase.)

Re: I Invented Baileys (2017)

#102

Post by fouc »

as1992 wrote: post #16
Lio wrote: post #4

Always took a perverse pleasure in reminding my proud Irish relations that Baileys Irish Cream was invented by some "Brit" out of a lab in Essex, England in the 1970s. They just loved that one. :P I'd still pay the premium for Baileys. It's like buying off brand "Pringles"; you might save a small bit and the tin might look pretty similar but they taste is never taste quite right.

> 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…

Pepsi is noticeably sweeter, I prefer coke as it's got a bit more of a 'dry' taste to it.

Re: I Invented Baileys (2017)

#103

Post by nimbius »

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…

the agent that prevents its separation is most likely soy lecithin.

Re: I Invented Baileys (2017)

#104

Post by aerostable_slug »

Lio wrote: post #4

Always took a perverse pleasure in reminding my proud Irish relations that Baileys Irish Cream was invented by some "Brit" out of a lab in Essex, England in the 1970s. They just loved that one. :P I'd still pay the premium for Baileys. It's like buying off brand "Pringles"; you might save a small bit and the tin might look pretty similar but they taste is never taste quite right.

Nearly off-topic aside: if you like Bailey's, try Dooley's. It's like a toffee/praline version of Bailey's, and pretty darned tasty (and I generally don't have much of a sweet tooth).

https://en.wikipedia.org/wiki/Dooley%27s

In the fine tradition of Bailey's Irish name but British birth, Dooley's is German.

Re: I Invented Baileys (2017)

#105

Post by cromka »

AdmiralAsshat wrote: post #83
Scoundreller wrote: post #24

Earlier quoted context omitted.

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 :).

I've definitely seen (or felt) a separated bottle of Bailey's before. My uncle had one that sat in his liquor cabinet for over a year. When I tried to pour it, the liquid that came out was a thin, disgusting color, and the bottle itself felt like a carton of milk that had turned to cottage cheese (e.g. there was definitely a solid mass in the center of it, floating inside the thinner liquid).

Someone drunk from the bottle and contaminated it? ;)

Re: I Invented Baileys (2017)

#106

Post by urbandw311er »

dghf wrote: post #80

> My dinner-party party piece for many years was to say, “Well, actually, I invented Baileys. You know, Baileys Irish Cream. I did that back in 1973.” > Hugh looked at me with an almost earnest stare. “What would happen if we mixed Irish whiskey and cream?” he said. “That might be interesting.” He sat back and waited for a response. Sounds to me like it was actually Hugh who invented Baileys.

Came here to say this

Re: I Invented Baileys (2017)

#107

Post by Maursault »

Chris2048 wrote: post #71
rsynnott wrote: post #64

Earlier quoted context omitted.

I assume they're referring to the theme-park-ish "Irish pubs" in the US, rather than pubs in Ireland.

The US Irish pubs often go out of their way to seem old-world, e.g. sawdust on the floor, not something I see a lot in Ireland..

> sawdust on the floor

By covering with sawdust to absorb excess moisture before sweeping it up with a broom and dustpan is most usually how vomit is cleaned up by employees.

Re: I Invented Baileys (2017)

#108

Post by Chris2048 »

Maursault wrote: post #107
Chris2048 wrote: post #71

Earlier quoted context omitted.

The US Irish pubs often go out of their way to seem old-world, e.g. sawdust on the floor, not something I see a lot in Ireland..

> sawdust on the floor By covering with sawdust to absorb excess moisture before sweeping it up with a broom and dustpan is most usually how vomit is cleaned up by employees.

I mean the entire floor, in the middle of the day (no-one vomiting).

Re: I Invented Baileys (2017)

#109

Post by p1necone »

aidenn0 wrote: post #100
awesomeusername wrote: post #97

Earlier quoted context omitted.

I just tested a turbo yeast sugar wash I have and it's sitting at exactly 21%

Dare I ask why you happen to have turbo yeast sugar wash lying around?

In my uni days a flatmate made "wine" like this, surprisingly drinkable with a mixer.

Re: I Invented Baileys (2017)

#110

Post by bjarneh »

OJFord wrote: post #50
bjarneh wrote: post #39

Earlier quoted context omitted.

> 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.

I guess these are all eaten by the same people, the Pringles people?
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