Still Smarter

Ooh fancy!
I bet you can make lovely coffee with freshly roasted beans though Gaza. Good luck with your expanding ventures

Yes the smell and the taste are very good.

Bought sugar on the way home today but forgot to check which type of sugar.
It's silver spoon so beet sugar
How much difference does it really make? Should I just turn it into jam or tablet and get some proper cane sugar for gin?!

I'm a heathen, I can't taste the different sugars used in a neutral.
And by the time I have rectified it to gin, absolutely no idea where it came from!

Robert.

Tablet?
What happened to the New Year resolutions?

Robert.

Jennysgin wrote: Fri Jan 24, 2020 9:41 pm Bought sugar on the way home today but forgot to check which type of sugar.
It's silver spoon so beet sugar
How much difference does it really make? Should I just turn it into jam or tablet and get some proper cane sugar for gin?!

Try it. Do two, side by side. If you can't taste the difference then it doesn't matter. Cane does make a cleaner tasting, smoother neutral.

Easydrinker wrote: Sat Jan 25, 2020 12:56 am Tablet?
What happened to the New Year resolutions?

Robert.

Never made one!

Mash, I'll hold off until I empty the other fermenter and try a side by side comparison as suggested. That makes sense!

Jennysgin wrote: Fri Jan 24, 2020 9:41 pm Bought sugar on the way home today but forgot to check which type of sugar.
It's silver spoon so beet sugar
How much difference does it really make? Should I just turn it into jam or tablet and get some proper cane sugar for gin?!

Easily done when in a bit of a rush etc.........

I may be talking out of my a**e, but I'm convinced that I can taste it, even with my rubbish palate. I'd say let it run and fermented. Then get it stripped, and mix it in, in small quantities, as that should mask any negative from the beet sugar (especially if flavoured up with something like as a gin).......

Gotta agree 100%. I can pick it out in a blind tasting. Mate of mine thought I was making it up.

I so wish that we had a little 'biting your tongue' emogi.!
It is late, I am tired.
I may re-visit this on the morrow.

Robert.

I guess it is a bit like brussels, where some taste an unpalatable bitterness and dive don't.

I must be dive!

Robert.

Mash wrote: Mon Jan 27, 2020 6:17 am I guess it is a bit like brussels, where some taste an unpalatable bitterness and dive don't.

The supermarkets have been pushing for varieties that have less of a bitter note.

But in any case, peeps can sometimes find that because they prep and cook them like granny used to i.e. boil them to death........

Lots of better ways of prep and cook for them, but we couldn't do that could we, cos that's what foreigners do and why would we want to cook stuff in a way that makes whatever it is, taste better.....

You know that 'Al dente' test for pasta, where you throw it at the wall and it sticks?
Granny used to throw sprouts, and if they didn't bounce off, but stuck and slowly slid to the floor, they were close!
I can eat sprouts as anyone serves them; but still with a crunch, halved and tossed in hot Sesame oil with a few sesame seeds is the current way to go.

Robert.

quartered tossed in butter cooked with bacon makes them more edible - currently making leftover sprouts into kimchi smells rank explosively hot but may turn out ok

I don't get the point of eating sprouts, nobody likes them, we try to mask the flavour to make them edible, why not just don't eat them.
Use them as a neutrient, yes.
Throw them at your mates, yes.
Eat them, sod off.

Only the sproutless die young!

And I actually do like them, in all their many cooked variations.
But I am a child of Hell, and the sometimes Sulforous smells may remind me of home.

Robert

"But I am a child of Hell, and the sometimes Sulforous smells may remind me of home."

I think the pheromones have boosted you sense of humour. Brilliant.

I take the brave pill and eat two sprouts during the
festive season, any more would be suicide.

Meh! we have then multiple times a week.

Whether shredded and brazed (put the little bit of water in the pan, the add a couple of anchovies and cook them down), blanched quartered and flash fried, battered and deep fried.

Any way is fine. If you don't like them, strong chance you've never had them prepped right......

ooooeee some of them sound right up my street.

no just not a veggie person

gaza the instructor wrote: Wed Jan 29, 2020 9:08 pm no just not a veggie person

It is your choice.
To say that you have eaten them, you do not have to then 'fess up' to covering them in red or brown sauce!

Robert.

No just dont put on my plate!!!

I can eat a bowlful of them, as they come, straight out of the water, bit of salt and pepper, maybe some vinegar......but....I love the things!!