21–30 of 120 posts
Earlier quoted context omitted.
> It's like buying off brand "Pringles" Does anyone make worse chips than Pringles?
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
Is the solution as simple as basing it on ultra pasteurized cream further preserved by the alcohol and sugar, all bonded forever by some mechanical homogenization process?
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 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…
Something acts like the surfactant to keep it from separating. Probably not mustard like in a salad dressing :).
Earlier quoted context omitted.
> It's like buying off brand "Pringles" Does anyone make worse chips than Pringles?
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
Holy cow are people filling tumblers with the stuff? It's nice as a shot but more than that is sickly.
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.
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 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…