188 reputation
110
bio website d7.pipemaze.com
location Vancouver, Canada
age 34
visits member for 3 years, 9 months
seen Jul 16 at 5:37

A budding amateur cook, in a practical feeding-the-family way. Cooking is more a means to an end than an end in itself for me, but I do so enjoy the ends. I find food science inherently interesting, and sometimes it makes my cooking better. I'm an adventurous eater, and that adventurousness bleeds over into how I cook – not always with wonderful results, but always interesting.


Apr
29
awarded  Commentator
Apr
29
comment Honey changing into unusable, hardened clump
@indofraiser Has that happened to you? It shouldn't if the container is open; besides which, liquids that solidify as crystals usually shrink when they melt back to liquid form.
Sep
19
comment Why did my grandfather-in-law salt his beer?
Could be. He was once a flamethrower soldier; nasty, hot work.
Sep
19
awarded  Notable Question
May
27
awarded  Critic
May
27
comment Whiskey and Water
@user5561 Even more, it's not casked at still strength—the whiskey off the still is diluted with the same water before being put into the casks. So the water is involved tree times, twice after distillation.
May
27
comment Whiskey and Water
@Swoogan The water in whiskey is not distilled so much that it's purified. If that were true, Scotch would not taste smoky from the peat fires that contributed (water soluble) phenols to the malt before the beer was brewed. A double-distillation in a pot still is actually incapable of producing pure water, which is why water purification by distillation must use a continuous still.
May
27
comment What happens when you mix whiskey and water?
Only one note: this answer makes it sound like all whiskeys are chill-filtered, and most are, but not all.
May
27
comment Whiskey inside a metal flask for a month. Safe for drinking?
@TimB The reason 40% is so common is that it's not legal to sell anything lower-strength and still call it whisk(e)y, and because it's the common opinion that it's the optimal balance of flavour and least burn. It comes from the still around 95% and then is diluted to aging strength, about 65–70%, before barrelling, and comes out of the barrel around 60% due to evaporation. You can get "cask-strength" whisk(e)y from a number of distilleries, but often they're best with water added anyway; I have a 59.0% Aberlour A'Bunadh that's good neat and diluted down to 40%.
May
7
awarded  Popular Question
Mar
28
comment What do I do with one cracked egg?
@Jefromi Thanks; right, of course. I should have known better too, since this isn't my first Stack… I guess that's egg on my face. *ducks*
Mar
28
awarded  Citizen Patrol
Mar
28
asked What do I do with one cracked egg?
Aug
16
awarded  Scholar
Aug
16
accepted Why did my grandfather-in-law salt his beer?
Aug
14
awarded  Nice Question
Aug
13
comment Why did my grandfather-in-law salt his beer?
I didn't know that salt reduced the perception of bitterness; that may well explain it. I wonder now whether wartime beer was deliberately over-hopped as a preservative, like IPAs.
Aug
13
awarded  Student
Aug
13
awarded  Editor
Aug
13
revised Why did my grandfather-in-law salt his beer?
drinking, not brewing