161–170 of 190 posts
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Bakeries do exist and bulk orders do make sense for them.
Why would a bakery use nitrous oxide for whipped cream instead of the old fashioned way, actual whipping?
Most coffee shops use these as well to make whipped cream for drinks.
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A related question, why is voting considered "good"? Your vote is good if you vote for good people and good policies. Yes. But if a person votes for bad people and bad policies, then I don't see what's so good about it. Voting in general however I believe is good because it makes people be part of the system, and feel they are part of it. And so, if voting is good, maybe we should have more voting.
> But if a person votes for bad people and bad policies... The entire point of voting is that you are allowed to vote for whoever is running. Of course, the notion of a "bad policy" is as old as voting itself, but the noblest democracies are those which don't judge people for voting as they see fit, or else what's the point of voting at all? Just appoint a righteous elite to do all the political appointments for you.…
There’s the rub. In the United States we’re permitted to choose from either one or two candidates, both of whom have been sponsored by one of two national private clubs or one of their local chapters. You will not see any mention of nominations or political parties anywhere in the US Constitution, and yet that’s the system that determines who is eligible to run. In California a single club controls who is permitted to run for most local and all national offices.
It’s so obviously kayfabe that I’m baffled that there are rubes out there who think this is a real choice anymore than picking “any” card from a magician’s deck is.
It also ought to make one wonder who exactly the first person plural is in that overworked phrase “our democracy.”
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I've always avoided wine brewing. Lots of cider ceyser and beer. What styles/varietals are ok right out of the secondary like that? Edit: mostly interested in Sauvignon Blanc, Cabernet Sauvignon, vino verde, and maybe tempranillo. The kits seem pretty expensive. Trader joes has very tasty bottles in those styles (maybe not the CS) for $5.
Aging is optional; it will improve the wine, but there's nothing stopping you from drinking it immediately and it will probably taste pretty decent. Many wines are perfectly drinkable after secondary fermentation has finished (and you've added the metabisulfite to fully stop it unless you're making champagne and you want additional carbonation). The longer you age it and the more work you put into it, the better the…
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DIY winemaking kits can actually make some pretty decent wines if you spend a bit of time and money getting proper equipment. Not a lot - $100 will get you a really, really good setup with two glass carboys for fermenting, siphons, thief and test jar, hydrometer, corker, etc. I've been making my own wines for years now. Occasionally I'll do a full from-scratch wine, but more often I buy a $40 kit from Midwest Supplie…
I would recommend avoiding glass carboys for fermenting. They are heavy, especially when filled, difficult to clean with their narrow mouths, and quite dangerous if they shatter when you accidentally drop them. (They're easy to drop while you're cleaning them and they're wet and slippery.) There are numerous accounts on home brewing forums of trips to the emergency room because a glass carboy broke and injured someon…
Ontario has a bunch of make-your-own wine companies that work like wine bricks. 1. you buy 5 gallons of grape juice for ~$20 per gallon. 2. yeast is dropped into your grape juice 3. you come to the store to decant your grape juice into wine bottles and cork them up. Since no alcohol is bought or sold, you avoid the (very high) taxes on liquor. You end up with ~28 bottles of wine for ~$4 per bottle. It's not the great…
There is one grape juice supplier called Château-Vieux-du-Roi which is from a region close to where Châteauneuf-du-Pape is produced in France. We have taken Châteauneuf-du-Pape bottles and put the Château-Vieux-du-Roi wine inside. Blind taste tests from folks who have had the real Châteauneuf-du-Pape often fail to tell the difference.
We have to age the knock-off Château-Vieux-du-Roi for 2-3 years to get it to the same quality, but by golly is it ever delicious wine. If you're impatient, it's still quite tasty after only 6 months to a year of aging in the bottle.
Considering a bottle of Châteauneuf-du-Pape goes for a minimum of $30 CAD, it's an incredible savings.
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DIY winemaking kits can actually make some pretty decent wines if you spend a bit of time and money getting proper equipment. Not a lot - $100 will get you a really, really good setup with two glass carboys for fermenting, siphons, thief and test jar, hydrometer, corker, etc. I've been making my own wines for years now. Occasionally I'll do a full from-scratch wine, but more often I buy a $40 kit from Midwest Supplie…
I would recommend avoiding glass carboys for fermenting. They are heavy, especially when filled, difficult to clean with their narrow mouths, and quite dangerous if they shatter when you accidentally drop them. (They're easy to drop while you're cleaning them and they're wet and slippery.) There are numerous accounts on home brewing forums of trips to the emergency room because a glass carboy broke and injured someon…
As soon as I set this 5-gallon glass container of near-boiling liquid in the snow bank I realized my error because of the loud, CRACK sound. I lifted it up by the neck, but only the top half came away and I was left holding a comically large broken-bottle shiv. My roommates at the time all came out to properly laugh at me and I resolved to cool my wort before putting it in the fermentation vessel from then on. And also to stick with plastic fermentation vessels!
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Why would a bakery use nitrous oxide for whipped cream instead of the old fashioned way, actual whipping?
Using nitrous to make the whipped cream is instantaneous and doesn't wear your arms out. Most coffee shops use these as well to make whipped cream for drinks.
I can definitely see the use case in a coffee shop though.
One cool thing about the pandemic is that many countries took the opportunity to run large-scale social experiments under the guise of Covid Restrictions. I expect social scientists will be digging into this data for years to come. One experiment in South Africa was banning the sale, or transportation, of alcohol. (Production and consumption was still allowed, just not sale or transportation.) This resulted in a mark…
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Offtopic, but The Incredibles has one of my favorite movie quotes: You always say “Be true to yourself”, but you never say which part of yourself to be true to! … which stuck in my head because so many Disney (and other?) movies seem to be all about being “true to yourself,” and in my experience they conspicuously fail to address the fact (in my belief system) that all humans have both good and evil, selfish and self…
And the villain quote along the lines of “if we are all superheroes then no one is a superhero”.
The incredible (heh) thing about this is that My Hero Academia answers it. In the world of MHA, nearly everyone has a superpower, or Quirk, of some sort; but superheroes are still a distinct class of professionals who have honed their quirks through training and, in general, developed courage, self-sacrifice, and inner resolve way beyond even the average superhuman. The greatest heroes distinguish themselves by exemplifying these values the most (though having powerful awesome Quirks helps). It was the perfect thing to come along at a point of maximum capeshit saturation.
This reminds me of how q-tip manufacturers forbid you from using q-tips to clean your ears.