I Invented Baileys (2017) • Hacker News Board

Re: I Invented Baileys (2017)

#111

Post by bjarneh » Tue, Sep 28, 2021, 7:13 AM UTC

thaumasiotes wrote: post #101

OJFord wrote: post #50

Earlier quoted context omitted.

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.)

> I've had those mold on the way home from the store.

They can sense you've bought them..

Re: I Invented Baileys (2017)

#112

Post by vanderZwan » Tue, Sep 28, 2021, 7:26 AM UTC

soperj wrote: post #78

vanderZwan wrote: post #76

Earlier quoted context omitted.

How "recent" are the developments of those turbo yeasts though? I wouldn't be surprised we figured out how to create those only in the last century using modern scientific insights.

What does that matter when they're replying to "Once you go over 16% or so alcohol, no cell will grow in it. That’s why alcohol above that is distilled"?

Because it is quite common for common knowledge to be outdated for decades. Even among professionals, let alone the general public.

Re: I Invented Baileys (2017)

#113

Post by vanderZwan » Tue, Sep 28, 2021, 7:27 AM UTC

moehm wrote: post #84

vanderZwan wrote: post #76

Earlier quoted context omitted.

How "recent" are the developments of those turbo yeasts though? I wouldn't be surprised we figured out how to create those only in the last century using modern scientific insights.

It was popular to study fermentation, because nobody knew how it worked. Anton van Leeuwenhoek (the "inventor" of the microscope [0] around 1670) was the first person who saw yeast cells, but nobody knew what it was. In 1880s people realized what yeast is and that it was behind fermentation. Around 1900 breweries began using (their) specific yeast string. Yeast was the first eukaryote which genome was completly seque…

I am curious actually, thanks for the info!

Re: I Invented Baileys (2017)

#114

Post by ChildOfChaos » Tue, Sep 28, 2021, 9:34 AM UTC

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…

I'm simular but the other way around.

Coke is bland and awful to me. I only drink Pepsi max, yet they are all fairly similar and cola's, Pepsi max is far better than anything else.

Re: I Invented Baileys (2017)

#115

Post by OJFord » Tue, Sep 28, 2021, 10:09 AM UTC

thaumasiotes wrote: post #101

OJFord wrote: post #50

Earlier quoted context omitted.

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.)

For 'normal' (well, to a Briton anyway) bread I just bake my own. It'd certainly mould before the miserable squashes-sponge stuff, but it's broken down by stomach acid before it has a chance. (I live alone and bake & eat one (440g flour's worth incl. starter) every ~5 days I reckon, slightly more than one a week anyway.)

Re: I Invented Baileys (2017)

#116

Post by bellyfullofbac » Tue, Sep 28, 2021, 11:23 AM UTC

nailer wrote: post #67

> On December 3rd, 2007, Diageo announced the sale of the billionth bottle of Baileys since it was first introduced in 1973. That’s a thousand million bottles. And they will have sold at least a further 250 million bottles in the decade since then bringing the total up to something in the area of 1,250,000,000. Slightly off topic but this writer seems to have a really low expectation of his readers.

It could have something to do with the old British definition of billion, which is a million million (10^12) and different to the new (American) one (10^9).

(1000 + 250) million seems to also be simple maths but maybe that's also to clarify this.

Re: I Invented Baileys (2017)

#117

Post by helb » Tue, Sep 28, 2021, 11:31 AM UTC

s_dev wrote: post #30

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…

Probably some standard emulsifier is surely added. That for me would be the key bit: Wikipedia suggests "emulsifier containing refined vegetable oil".

Yeah, it's likely made from soybean oil:

> Ingredients: Fresh Dairy Cream, Sugar, Alcohol, Maltodextrin, Milk Products, Cocoa extracts and flavours, Irish Whiskey, Colouring: 150b, Emulsifier: E471, Acidity regulator: E331

https://en.wikipedia.org/wiki/Mono-_and_diglycerides_of_fatt...

Re: I Invented Baileys (2017)

#118

Post by ChildOfChaos » Tue, Sep 28, 2021, 11:50 AM UTC

lewisflude wrote: post #54

Interesting chemistry experiment you can try at home is to mix Baileys and lime cordial. Also known as a "cement mixer". https://en.wikipedia.org/wiki/Cement_mixer_(drink)

Accidently did this, when we were creating dirty drinks.

Four people had to blind buy drinks where the other didn't know what it was, two alcohol, and two soft drinks and we would mix them together to create a blind cocktail.

Ended up discovering this the hard way!

Re: I Invented Baileys (2017)

#119

Post by commandlinefan » Tue, Sep 28, 2021, 1:43 PM UTC

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 :).

It does go bad eventually, though, doesn't it? I worry about anything with cream in it that doesn't list an expiration date.

Re: I Invented Baileys (2017)

#120

Post by awesomeusername » Tue, Sep 28, 2021, 6:54 PM UTC

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?

For making neutral spirits as the basis for gin