#you just put it in sugar water and it ferments into tasty drinks

[briarpatch-kids]

I also made tepache out of the pineapple skin and core hell yeah.

[ffcrazy15]

Alright so for reference to those who don’t drink alcohol but want to write fanfiction:

Definitions: 1 shot of hard liquor = 1 beer = 1 glass of wine, approximately.

A “shot” is a little less than a fourth of a cup, and when put into a standard tumbler or drinking glass (like the kind you use at your dinner table) will fill up the glass about the width of a finger high, depending on the size of the glass. That’s why they sometimes call it a “finger.”

“Straight” means you’re not mixing the liquor with anything, so it’s just a shot of whiskey or gin or whatever. “Neat” means roughly the same thing, only it also excludes taking it with ice. “On the rocks” means you want it poured over ice (the “rocks”). “Cocktails” are hard liquor mixed with other things like liqueurs, fruits and herbs, seltzer water, etc.

Wine can be either sweet or dry. Sweet means what you think it does, dry means the opposite (sort of a more sour or bitter taste; once you’re more used to drinking wine most people prefer it “dry” because sweet wine tastes too saccharine). “Tannins” are the stuff that makes the wine taste bitter, and they kind of have a...phantom feeling, I guess?...on your tongue, the same way really bitter chocolate does. Red wines have more tannins than white wines.

“Hard seltzer” is like if someone made La Croix sweeter and alcoholic. I personally hate them, but they’re quite popular. “Hard lemonade” is exactly what it sounds like.

Sake and soju are not the same thing, even if they both come from rice. Sake functions and tastes more like wine; soju is stronger than sake and, IMHO, functions and tastes more like vodka, even though they sell it in individual bottles. (Soju also sometimes comes flavored, like peach-flavored or plum-flavored, but I've never seen flavored sake). Both of them are served (at least in America) with the bottle and ceramic saucers that kind of look like small shot-glasses; you pour them into the ceramic saucers and drink them that way. Bottles of both alcohols are often split between several people.

“Bitters” are a kind of extremely condensed alcohol that’s used for flavoring a cocktail a certain way. It usually only takes a few drops (“dashes”) to influence the flavor of a drink. Unless otherwise specified, “bitters” refers specifically to angostura bitters (which tastes like spices) but there can also be orange bitters (which taste like oranges), etc. You would never drink bitters straight because it would taste horrible. It’s like a spice to your drink.

“Liqueur” is distinct from “liquor” and signifies a very condensed alcohol with an extremely strong and sweet flavor (usually something like orange or coconut) used to make a cocktail. They’re different from bitters because you need much more of them to influence the drink.

A “fruity” drink is something like a margarita or other cocktail that has a lot of other stuff mixed into it (syrups, crushed-up fruit, bitters, liqueurs, etc.).

Taste: This is just my opinion, but: whiskey tastes kind of sweet, like brown sugar, but also burns; vodka tastes the way nail polish remover smells, but its taste almost disappears once you mix it with something, making it a popular cocktail choice; rum is even sweeter than whiskey and can either be dark (brown) or white (clear); beer is kind of bitter, tastes like fermented bread and can either be very tasty or the worst thing you’ve ever drunk; red wine tastes like the dark chocolate or coffee version of grape juice (if that makes any sense); white wine tastes like sour-but-not-unpleasant white grape juice; mezcal (a type of Mexican liquor) tastes like someone somehow turned woodsmoke into hard alcohol; sake tastes like an extremely sweet and light white wine; soju tastes somewhere between sake and vodka. I can’t speak for gin because I’ve never had it, and I can't speak for tequila because I've never had it straight.

Stereotypes in Writing: In general, characters who are out having a good time will order something like cocktails, whereas characters who are having a bad time will drink hard liquor straight. (Beer can be drunk in either circumstance; it's sort of considered the everyman's drink and is available most places there's alcohol, except for at fancy parties and very nice restaurants.)

Subverting this trope, however, can also give an interesting twist to your characters! A character who drinks wine or whiskey while her friends are drinking cocktails will be perceived by the reader as more serious than the rest, while a character who orders a cocktail while depression-drinking alone is showing that they’re looking to get really drunk (this is because cocktails are usually twice as expensive as straight liquor, so that implies the character is the kind of person who usually only drinks for fun and is therefore not going to be able to hold their liquor once they take the dive into depression-drinking).

In terms of gift-giving, a bottle of wine is a nice gift, a bottle of whiskey is a very nice gift, a bottle of cheap vodka is a cheap gift, a bottle of expensive vodka (or mezcal, tequila, etc.) is an exceptionally nice gift.

Cost: In terms of cost, wine costs anywhere from ~$8.00 a bottle to into the hundreds (depending on how nice it is). Hard liquor usually starts around ~$20.00 a bottle and goes up from there. Beer is usually $10.00-25.00 a case (six bottles or cans in a case), depending on whether it’s something cheap like Budweiser or something craft from a local brewery. Sake is similar in costs to wine. Soju comes in green bottles and is about $8.00 in the U.S. (but much cheaper in Korea, like $1.00-2.00).

Hope this helps!

i love when fic writers who have clearly never tried any kind of alcohol in their lives try to write someone drinking bc they're always like

"he ordered a tall glass of hard liquor. after three large glasses he was feeling tipsy" like babygirl i can't be sure but i think u just sent this man to the hospital

[sillyandquiteawkward]

Father and Bayley drabble....2! includes drinking.

"You really do have alcohol here," Bayley chuckled as Father tipped a bottle into two glasses filled with ice. "Somehow I imagined it'd be beneath you all to drink."

"Humanity's true calling is fermenting plants and getting drunk. Even as humanity's best, we still unfortunately fall prey to man's condition." Father set the bottle down next their glasses as Bayley peered at the clear liquor. "We just do it best. It is brewed right here in the Insitute's BioScience division. To the highest purification standards."

"Ah, then I'm sure it'll be as tasty as the nutrient bars you're calling edible." Bayley wanted to wait for Father to make a move and sip his drink, but curiosity got the better of him and he lifted the glass to his nose. "What is it? Vodka?"

"It's a gin. Put your glass down I'm not done."

Bayley squinted and set his glass down as Father pulled out a seperate bottle from the cabinet. He cracked the cap and a sharp hiss escaped. Even Nuka Quantums never sounded so fresh. He tried to not act impressed.

"It's traditionally served with lime, however as limes are not avalible, synthetic lime flavoring has been infused into this." Father topped off each of their glasses with the carbonation and then gestured to Bayley. "You've probably never had a proper gin and tonic. It's one of my favorites. I think you'll like it." He offered a smile and took a small sip of his drink.

Bayley harumphed at Father's assumption. Well. He'd be correct but he didn't want to admit that. "I've plenty of drinks mixed with Nuka." Bayley took a sip of the drink but the bitterness gave him a surprise.

Father's delighted smile softened with endearance as he watched Bayley hide his emotive face. "I'm afraid tonic is flavored a bit differently than Nuka Cola." The soda's brand name was tainted with his usual disdain for surface-made food and drinks.

"It's really good." Bayley took a second real sip to punctuate his pause. "The gin and tonic's okay too."

Father appreciated his own drink. "Like you've had anything other than hodgepodge moonshines and irradiated flat sugar water."

"I think this synthetic gin isn't as good as the three hundred year-old genuine Italian wine I've had before," Bayley cooly said, leaning back in his chair slightly. Ah, the perks of being an influencial trader's ex-son. Fancy aged wine honestly didn't mean much to him but it seemed like something that would get under Father's skin. He admired the ice cubes in his glass, now that was a small luxury he rarely enjoyed. The closest he'd gotten to that recently was a frosty beer from that one new robot in Goodneighbor.

"I think we may have a bottle or two of vintage wine," Father stumbled, hoping to impress Bayley. "If that is your poision of choice."

"It's fine, you said this was your favorite."

"It is," Father started, starring down at his drink, cupped by his two long hands. Condensation already began to bead up along the outer edge of the glass and he swiped at it with his leathery thumb. "It was the first drink my adoptive father let me have. My, it was so long ago. I must've been in my twenties. Twenty-three maybe?"

Bayley barked a laugh. "Sorry, sorry. Twenty-three? Your father graciously allowed you to drink at twenty-three?"

"Well what age did you first drink?"

"I think I was fifteen. My sister would have been nineteen then, and she swiped us an entire bottle of scotch from our mother's liquor cabinet for her birthday. We shared it all night and got sick and were punished miserably the next morning by both the hangover and our mother."

Father shook his head with a sigh. "Alcohol does such terrible damage to a young man's mind. I'm shocked to hear you were a troublemaker when you were young, Artemus."

"And yet here I am, still such a troublemaker, and currently sitting in the Institue Director's personal lion's den so I can't be too shabby from a few drinks now can I, Shaun." Bayley took a big gulp of his drink, letting it sit in his mouth for a moment, now enjoying the flavor. "Its moderation. Drink too often and you'll end up a drunkard with a poor heart, drink too little and you can't loosen up."

Father nodded. "There aren't strict limits in the Insitute but each order of alcohol is tracked and tallied to your name. If it ever becomes an issue, you're immediately cut off. So there are never 'drunks' to worry about."

Both men took another sip.

"Shaun, that is the definition of strict, believe it or not. But I wouldn't doubt there's someone here hidding a problem, now that I know you have vices to indulge," Bayley mused. "There's always a way around."

"You've reached the end of your glass, Art," Shaun noted as he topped off his own drink and paused above Bayley's. "Would you care for another?"

Bayley found himself having a decent time just going back and forth with Father, and the drink was pretty good. So why not? "I think I will."

[cuppatealove]

Some Home Crafts to try if staying at home is a novelty for you

From a SAHM for whom it really very much no longer is ;-)

These are all things that don’t take a lot of actual time, but need to be attended to briefly every couple of hours, or need to have someone home to keep an eye on them.  That sort of thing.  Any questions, please feel free to ask and I’ll do my best.

Homemade Stock.  I swear, nothing has transformed my cooking as much as learning to make my own stock.  It is a flavour BOMB, and it’s virtually free!  Save up all your bones from the meals you eat in a bag in the freezer until you have a decent amount (roasting a whole chicken is a good way to get a lot of bones).  Alternatively, you can sometimes buy chicken carcasses or soup bones from the supermarket.  Chuck them in your biggest pot with a couple of carrots, an onion and some celery, all chopped up into chunks.  Also some fresh herbs if you have them, a bit of salt and some peppercorns, and a dash of vinegar.  Fill up with water and simmer ALL DAY, as long as you can.  The longer you go, the richer the flavour.  Keep the lid on so you don’t lose it all as steam.  Strain, and freeze in ice cube trays!  Then you can have a bag of easy-to-grab stock cubes to glitz up your next sauce.  You can keep the stock in the fridge as each tray sets, and each morning freeze another batch.  It may go solid in the fridge - that just means you’ve made AWESOME nutrient-dense stock.

Grow some herbs.  This was the second greatest discovery that transformed my cooking.  If you’re in the Northern Hemisphere, now’s a great time to throw some herbs into your garden or some pots on the windowsill.  I recommend rosemary, thyme and oregano, because they grow into woody little shrubs that survive perennially and need very little attention.  You can buy seedlings, or if your supermarket sells living herbs just plant those.  They may need a little love and tending now (which, conveniently, is when you’re at home all day), but once they’re established they are very hardy. I basically ignore mine, and they grow faster than I can use them, and I am NOT in a climate anywhere near as hot as their native Italy.  You will be amazed how much flavour fresh herbs add to pasta, casseroles and soups - and, again, it’s basically free!

Yoghurt.  You can buy cultures to make yoghurt (depending on how locked down your country is), or you can just make it from the last spoonful of your store-bought yoghurt (if it has live cultures).  It’s hard to make it seriously from leftover yoghurt (I usually found I could only perpertuate it through a couple of batches before it seemed to lose strength), but it’s a fun thing to say you’ve done :-D  Here are some ways to keep the fermenting yoghurt warm if you don’t have a yoghurt maker.

Kefir.  Even easier than yoghurt, if you can get your hands on it, is milk kefir grains (different from water kefir grains), because it sets at room temperature, so you don’t even need a warm place!  It is VERY tangy but a lot of fun to play around with, as you can add different flavours.  Lots of good info videos here.  

Make a sourdough starter.  Yep, that finnicky little hungry pet on your kitchen bench that the hipsters love to brag about!  If ever there was a time to give it a go, it’s now.  All you actually need for a sourdough starter is flour and water.  And patience.  And maybe a sense of humour.  (When it goes wrong, it does it spectacularly!)  Myself, I’ve found I like to use strong bread flour and add a bit of rye and a bit of wholemeal, just because they seem to have a bit of oomph.  These guys have an amazing, no-frills approach and will get you started in no time!  And, for the record, YES you can bake sourdough in a boring old tin!  You don’t have to make fancy artisan loaves that are free-standing.  Darn it, I want my slices to be all the same size and fit in the toaster!!

Start a ginger beer bug with sugar and ginger.  Recipes abound on the internet.  If you are using fresh ginger, my favourite tip is to FREEZE THE GINGER.  It will grate like a dream!  I always have some ginger root in the freezer, which apart from anything stops it growing furry blue friends when you haven’t used it for a while.  Get some GOOD quality brewing bottles.  Explosions happen.  

Water kefir is another fermented fizzy drink that I’ve had a lot of fun with.  The kefir grains (again, not to be confused with milk kefir grains) are something you probably won’t get at the supermarket, but I actually think it’s lower maintenance than ginger beer.  And you can always add ginger to it.  Instructions here.  I know all the Cool Kids go on about Kombucha, but I think water kefir is much yummier and much less life-consuming ;-)  I used to have a great rhythm where I had it producing one glass for myself every two days, which was just enough to still be special.

Dabble in cheesemaking.  Some great beginner cheeses that require no special equipment or special-order ingredients are whole milk ricotta and mozarella.  If you want to buy some cheese culture but maybe not an expensive cheese press, try a soft cheese like quark, which you simply strain through a cloth.  Flavour it with a pinch of salt and some chopped chives, and slather them on these ridiculously easy and tasty knackebrot crackers, and I promise you will wow your friends when you see them again!!! 

Pin Curls.  This idea’s a little different, but why not give it a go when no one can see you?  I think something that puts a lot of people off is having to wear the pins overnight, but if you’re home all day you can totally do it in the morning and let them down in the afternoon.  They just need at least 6 hours. The key is having your hair just damp, not wet.  I follow the general principles in this tutorial, but to get a more subtle, modern, wavy look, I use far fewer pins (around 20).  This means there’s more hair in each pin, so the curls won’t be as tight and frizzy.  I curl them around three fingers, which gives a pretty big diameter.  I just use boring everyday hair gel when the hair is still very wet (don’t worry, it gets combed through enough that it won’t go crunchy).  The brilliant thing about pin curls is that they last for DAYS.  On the first day, I get a loose-ish version of a ’40s ’do.  On the second day, I get lovely soft waves.  On the third and fourth days, if you can believe it, the waves get more defined and it looks even better. Your family may think that you look like Nora Batty, but inside you KNOW you’re Peggy Carter XD Just...maybe don’t do it on a day when you have a video conference.

That’s all off the top of my head!  Anyone care to add to my list?  No stress or pressure or judgement if this sort of thing isn’t for you, but I encourage you to give something new a go if you feel inspired :-)

[linkalearnsjapanese]

A few weeks ago, I had the pleasure of going on a tour through Cella Masumi, a renowned sake distillery in Suwa, Nagano. After the tour, I also got to enjoy some sippy-sips of Masumi’s lovely products with my clearly very refined palate.

Now what could I possibly love more than a guided tour through a sake distillery with a tasting afterwards? A helpful English guide! But wait, there’s more! The tour, tasting, and English guidance were all free! Big thanks to Chino Tabi Concierge and the Chino Tourism Organization for offering this. They were amazing.

Touring the Distillery (How Sake is Made According to What Linka Understands)

Before beginning the tour, we visited the distillery’s shrine. Sake-making is a Japanese tradition that goes waaaaaaay back, so it makes sense that the process is still firmly entwined with traditional Japanese religion. The distillery has it’s own Inari shrine, and there are other, smaller shrines ensconced in parts of the buildings.

After the shrine visit, we got kitted up in some stylish hats, jackets, masks, and shoe covers. Truly a flattering look.

Rice Polishing

The tour started with a discussion on what rice goes into making sake. Basically, rice is polished to remove bran and minerals from the hull and get down to the sweet, white center. The more rice is polished, the higher grade the sake will be. At the tasting, we were given samples of flours made from polished rice. Normally, I’m not one for just eating some flour. It was definitely not the most comfortable culinary experience. But it was very interesting to see that there is a distinct difference in taste depending on how refined the rice is.

Soaking and Steaming

The next stop on the tour was the soaking and steaming areas. The rice kernels are soaked for a very precise amount of time, depending on how polished they are. They have to absorb the exact right amount of water to make good sake. The sake goes for a ride on a conveyor belt while being soaked with spring water. Then, it goes to a vat to hang out for awhile.

  After being soaked, the rice is steamed. I’m sure there’s some name for the machine they use to steam the rice, but I’m going to go ahead and call it a rice cooker on steroids. The whole room was filled with clouds of steam and smelled like a tasty lunch. Apparently, it’s important for the rice to be steamed just enough to be firm on the outside, but soft inside.

The rice for Masumi’s highest grade sake is soaked by hand in special containers called koshiki and steamed separately. Because it’s too good for the machines and deserves spa treatment.

Koji

Koji is the heart of sake. Without it, rice would never discover it’s full potential as tasty, tasty alcohol. Basically, yeast eats sugar to make alcohol. But rice is a starch, and thus isn’t exactly overflowing with sugars. Koji is a fungus (mmm mold) that breaks down the starch in rice to sugar, so the yeast can eat the sugar and make booze. The distillery had a handy-dandy microscope laying around for visitors to take a closer look at the koji on the rice. And after you’ve peered in and said something along the lines of “yep, that sure is mold there” the master brewer may or may not wander by and say “hey, would you like to put this mold rice in your mouth so you can taste how it’s developed sugars?” So yeah, I was given a little handful of special mold rice to pop in my mouth, and sure enough, it was sweet.

Rice kernels seeded with koji spores

The koji making part of the process is extremely delicate. It’s all done by hand. After the rice is steamed, it’s brought into the koji room – a room made of Japanese cypress that’s kept super warm and humid. The rest of the distillery is kept pretty cold, so sticking an arm in the koji room was a pretty shocking difference. Plus, it smelled amazing. Warm cypress is fantastic. Anyway, after the rice is sprinkled with the koji spores, it gets wrapped up in cloth. Over the next two days, it goes through various phases of being carefully mixed and spread to evenly distribute heat.

After being tended to in the koji room, the rice is moved out into the cool air and laid out on trays. The rice is arranged in these zen-garden-like swirly patterns so the rice can dry and slam the brakes on koji growth.

Yeast Mash

The translator/guide on this tour really liked using the word mash. I don’t know enough about brewing things to substitute another word, so it’s time to start the onslaught of mash! Mash this, mash that, etc. Anyway. After the koji is done doing it’s thing, you need some yeast to make the alcohol. The yeast starter is called shubo (酒母). The literal meaning of the kanji is “sake mother.” The shubo is a mixture of the koji rice, steamed rice, yeast, lactic acid, and warm water. All that hangs out in a tank for 14 days. The temperature is strictly regulated to make sure it from 1. rotting and 2. producing alcohol too quickly, ruining the taste.

Masumi Number 7

Yeast at Masumi is special. To explain why, here’s a quick bit of sake history. For most of the history of sake making, brewer’s made their own yeast blends. It was a system of trial and error and shared experience as to how each distillery or family made their brew. Then, in 1905, sake stepped into the age of science and research. A national research institute was founded to establish a registry of sake yeasts. Each strain of yeast got a number. The 7th strain, and now the most widely used in sake brewing worldwide, was discovered at Masumi in 1946. There’s a plaque in the fermentation room commemorating the discovery.

Discovery of yeast strain #7 by Dr. Shoichi Yamada

Fermentation

Ok, so now you’ve got a nice yeast starter mash thing. But it’s tiny. You want more mash to make more alcohol. But if you add a bunch of ingredients to the mash all at once, it’ll destroy the yeast culture. So it’s a 4 day process to bring the mash up to full volume.

Day 1 – Soe: The yeast starter is pumped into a tank and more rice, koji rice, and water is added.

Day 2 – Odori: The mash is pumped into a huge tank downstairs. Nothing is added.

Day 3 – Naka: A ton more rice, koji rice, and water is added.

Day 4 – Tome: Final addition of rice, koji rice, and water. The mash is now up to full volume and will ferment for a month. The brewers will constantly check in on it and adjust the temperature and water content to control the fermentation rate.

Filtering

Congratulations! Now you have alcoholic mash. But you can’t drink that, it’d be gross. So it’s gotta be filtered. The super-ultra-amazing premium sake mash is put into fine cloth bags and hung over pots to slowly gravity-filter out. All the other sake is filtered through a compression machine that squishes it through cloth panels. Like everything else in sake, this is done very gently so the flavor/purity isn’t ruined. The filtering room smells pretty amazing, because you essentially have a little bubbling fountain of sake as it’s being filtered through the machine.

Complete!

Finally, the sake is done! Sake at Masumi is either bottled or put in traditional Japanese cypress kegs. This is the tiniest keg that is made at Masumi. Isn’t it cute?

Tasting

After all that hard work of tramping through the sake distillery, we were given a generous tasting menu. Also, sake is a pretty strong alcohol. So I, and the other members of the group, quickly found ourselves to be fairly tipsy at around 10 am. Oops. But we were all very thankful for the brewers’ generosity, as well as their gift of a lovely ceramic sake cup to each person.

Now, to say I have a discerning palate is laughable at best. But it was very interesting to see how different flavor could be when the all the types of sake basically came from the same ingredients.

We sampled 4 different strains of sake (including their premium Junmai Daiginjo), an amazake (sweet, low alcohol content unfiltered sake), and an umeshu (plum liqueur).

Final verdict after learning all the intricacies of sake tasting and how to properly detect different notes: Sake is good. It’s even better when it’s free.

Touring and Tasting at Cella Masumi A few weeks ago, I had the pleasure of going on a tour through Cella Masumi…

[kembungsusu]

Setsubun: Golden Ratio for Hand-Rolled Sushi & Sushi Rice. Setsubun (節分) is the day before the beginning of spring in the old calendar in Japan. The name literally means 'seasonal division', referring to the day just before the first day of spring in the traditional calendar, known as Setsubun; though previously referring to a wider range of possible dates. I was going to make a potato recipe, but I just found out that today is Setsubun in Japan!

My Family's Easy Hand-Rolled Sushi with Inexpensive Fillings. Thinly-sliced pork or beef•Canned tuna mixed with mayonnaise•Cod roe mixed with mayonnaise•Negitoro (minced fatty tuna with green onions)•Salmon•Cheese, etc. A seven-ingredient sushi roll is basically a futomaki, or fat sushi roll, and that is what the directions are for.

Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a special dish, setsubun: golden ratio for hand-rolled sushi & sushi rice. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Setsubun (節分) is the day before the beginning of spring in the old calendar in Japan. The name literally means 'seasonal division', referring to the day just before the first day of spring in the traditional calendar, known as Setsubun; though previously referring to a wider range of possible dates. I was going to make a potato recipe, but I just found out that today is Setsubun in Japan!

Setsubun: Golden Ratio for Hand-Rolled Sushi & Sushi Rice is one of the most well liked of current trending foods on earth. It is easy, it's fast, it tastes delicious. It is appreciated by millions daily. They're nice and they look wonderful. Setsubun: Golden Ratio for Hand-Rolled Sushi & Sushi Rice is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook setsubun: golden ratio for hand-rolled sushi & sushi rice using 24 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Setsubun: Golden Ratio for Hand-Rolled Sushi & Sushi Rice:

{Get of White rice.

{Get of Vinegar Mix.

{Take of Vinegar.

{Prepare of Sugar.

{Prepare of Salt.

{Take of Fillings.

{Prepare of Tuna (sashimi quality).

{Take of Amberjack (buri).

{Prepare of Salmon.

{Take of Shrimp.

{Take of Negitoro (minced fatty tuna with scallions).

{Take of Avocado.

{Take of Cucumber.

{Make ready of Imitation crab sticks.

{Make ready of packet Daikon radish sprouts.

{Prepare of Canned tuna mixed with mayonnaise.

{Prepare of Umeboshi paste.

{Make ready of Mentaiko spicy salted pollack or cod roe.

{Take of pack Natto (fermented soy beans).

{Prepare of leaves Shiso leaves.

{Make ready of leaves Leafy lettuce.

{Prepare of all Accompaniments with the sashimi packs.

{Get of Mayonnaise・wasabi・soy sauce.

{Prepare of sheets Nori seaweed (large sheet cut into 4).

Last year, the Superbowl fell right on Setsubun no hi, so there's a New York-Boston (remember it was the Giants vs. Recipe: Tasty Setsubun: Golden Ratio for Hand-Rolled Sushi & Sushi Rice. Recipe: Yummy Easy Hand-Rolled Sushi with Sushi Vinegar. Easiest Way to Prepare Perfect Temari Sushi.

Steps to make Setsubun: Golden Ratio for Hand-Rolled Sushi & Sushi Rice:

[Vinegar mix] Put everything in a pan and turn on the heat to medium. Stir until the sugar and salt has dissolved and the mix is transparent..

Cook the rice with a little less water than usual. I don't have a sushi rice tub, so I just transfer the cooked rice to a bowl. Add the vinegar mix and mix..

Place the fillings on dishes, and then just roll and eat..

[Fillings] Roll whatever you like, such as shrimp & avocado; tuna mayo & daikon radish sprouts; shiso & umeboshi & cucumber; fresh tuna & avocado.

The accompaniments that come in the sashimi packs can also be used as fillings, or just pour over dressing and eat like a salad..

Well you're in luck, because here they come. It's a long sushi roll filled with seven different ingredients to represent the seven gods of happiness. SushiHeads are serving up one with grilled eel, cucumber, carrot Because of this, it is now traditional to eat the rolls in order to bring out good luck when driving out pesky demons at the time of Setsubun. ◆ Event Summary ◆ The extremely difficult ｢Setsubun Drinking Banquet Picture Scroll: Kiraku Hundred-Story Pagoda｣ limited event is finally here! Sushi dimakan tanpa berhenti sambil menghadap ke arah mata angin tempat bersemayam dewa keberuntungan untuk tahun tersebut. A wide variety of hand roll sushi options are available to you, such as plastic, bamboo.

So that is going to wrap this up for this exceptional food setsubun: golden ratio for hand-rolled sushi & sushi rice recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

[livingcorner]

How to Stock an Indonesian Pantry

Depending on what and where you eat, you might mistake an Indonesian dish for an Indian curry, Chinese fried rice, or a Filipino stew. But nothing is quite like Indonesian cooking. And once you learn what goes into it, you’ll be able to recognize it anywhere.

A World of Influences

No doubt, Indonesia’s multifaceted cuisine has numerous influences: Arab and Indian traders brought spices, rose essence, and dishes like martabak (stuffed pancakes). The Spanish introduced chiles. Rijsttaffel (literally “rice table”) is the larger-than-life Dutch interpretation of the traditional Indonesian meal of rice plus several dishes. But the Chinese immigrants likely had the biggest impact, bringing noodles, soy sauce, and soybeans to the archipelago.

You're reading: How to Stock an Indonesian Pantry

Of course, cooking styles and ingredients vary according to region. The food found on Java and Sumatra are better recognized globally—think beef stew (rendang), chicken satay (sate ayam) and chicken turmeric soup (soto ayam). But branch further out to places like Sulawesi (Celebes) and you’ll find meat- and blood-stuffed bamboo tubes, and fresh-caught fish, grilled and served with a variety of dipping sauces (sambal).

But a Dark Horse in the U.S.

While Indonesian cuisine is revered both within the country and regionally in Southeast Asia, it isn’t as well-known as say, Thai or Vietnamese cuisine in the U.S. There could be any number of reasons, but chief among them is population. The 2010 U.S. Census counts only 95, 270 Indonesians in the country. Since Indonesia was a Dutch colony until 1949, it has had fewer political, economic, and cultural ties to the United States than many other Asian nations. For a comparison, that same census accounts for 3,416,840 Filipinos living in America.

Global cuisine is often promoted through restaurants. Unfortunately, the Indonesian Embassy knows of only 34 restaurants stateside. Not that I’m surprised. Many Indonesian dishes are laborious to prepare, and few Indonesians who migrate to the U.S. deign to open restaurants. (I speak from experience; my family ran one in Seattle from 2007 to 2012. It was popular but a lot of hard work. Let’s just say family cohesion won out in the end!)

The good news is Indonesian cuisine won’t be totally foreign to Americans already enjoying Southeast Asian food.

The Essentials

If you’ve cooked Indian and/or Thai food, you’ll find the ingredients familiar. Turmeric, cumin, cinnamon, and coriander are some of the most-used spices. Lemongrass, lime leaves, ginger, and galangal are ubiquitous. Nutmeg, native to Indonesia’s Banda Islands (part of the Maluku or original Spice Islands) is usually sprinkled into Dutch-influenced dishes like macaroni schotel and risoles. These spices and herbs are blended into spice pastes called bumbu, the very foundation of Indonesian cooking. Herbs like lemongrass, salam, and galangal (a trio I dub the Indonesian bouquet garni) are tossed in while cooking and removed prior to serving.

You can easily find Indonesian ingredients at an Asian market that caters to a Southeast Asian clientele, and maybe even at a specialty store. Any other ingredients, like some of the ones below, can be bought online. I have included my prefered brands but in all honesty, some ingredients are so hard to come by, I say take what you can get! Online sources include:

Indo Food Store

Indo Merchant

Ramayana Store

Import Food

Aromatic Ginger

A.K.A. kencur, zeodary

Used sparingly, aromatic ginger’s unique camphor-like flavor is a welcome addition to dishes like vegetables in coconut stew (sayur lodeh) and Balinese duck curry (bebek Betutu). This reddish-brown rhizome is probably one of the more obscure Indonesian herbs—even I only discovered it recently when my mom revealed the secret ingredient in her fried corn fritters. Sometimes mistakenly called lesser galangal, aromatic ginger is available in the U.S. dried or powdered.

Candlenut

A.K.A. kemiri Ingalls Photography

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Read more: What Color Should I Paint My Kitchen with White Cabinets? 7 Best Choices to Consider

Similar in size and texture to macadamias (which is a decent substitute), candlenuts must be cooked—usually pan-fried—first to remove toxins. These waxy, cream-colored nuts are usually ground with other herbs and spices to add body and texture to curries, sauces and braises. They are high in oil content and will go rancid quickly if not refrigerated. Frozen, they keep for up to a year.

Fried Shallots

Fried Shallots

Fried shallots are showered over everything from fried noodles to soups and sambals. My mom even adds it to spring roll fillings for flavor and crunch. Fried shallots aren’t difficult to make, just tedious and messy. My mom would slice shallots (and Asian shallots are tiny, mind you!), dry them in the sun, then deep-fry. When I came home from school as a little girl, I would often find my mom next to a mountain of fried shallots sitting on newspaper to soak up the oil.

For convenience, I buy fried shallots in big containers from the Asian market. These store-bought brands are usually imported from Vietnam and Thailand. My mom swears by the packages of fried shallots she stashes in her suitcase every time she returns from a trip to Indonesia.

Galangal

A.K.A. laos, lengkuas Penny de Los Santos

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A member of the ginger family, galangal has a distinctive fragrance and flavor. Look for the more tender young galangal that’s pinkish in color. In Indonesian cooking, it is used in braises, soups, and for fried chicken. Peel then chop the rhizome before adding it to a spice paste. Or cut into half-inch slices and toss into soups. If you can’t find fresh galangal, buy them dried and soak 10 minutes in hot water before using.

Indonesian Palm Sugar

A.K.A. gula jawa/merah Matt Taylor-Gross

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Indonesian palm sugar is sold in solid blocks or cylinders. Made from the sap of the arenga palm (and sometimes coconut palm), it tastes of molasses or caramel and is used to make sweets and to balance flavor in certain savory dishes. To measure, shave or grate pieces off the block. Granulated coconut sugar or dark brown sugar make good substitutes.

Indonesian Sweet Soy Sauce

A.K.A. kecap manis James Oseland

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The Chinese introduced Indonesians to soy sauce and they made it their own by adding sugar! The Indonesian version has the usual soybeans, wheat, and salt but also includes palm sugar and molasses. It is much thicker and sweeter than regular soy sauce which is called kecap asin or kecap Cina (salty or Chinese kecap). If you can’t find Indonesian sweet soy sauce (Cap Bango is my favorite brand), Chinese or Thai sweet soy sauce will suffice. Or you can make your own with this recipe.

The fried rice of my childhood is doused in sweet soy sauce, and when kitted out with chopped bird chilies and shallots, it makes a delightful dip for fried fish or fresh vegetables. I buy Cap Bango when I can find it, and Cap ABC is my second choice.

The kluwak “nut” is actually the seed of the kepayang tree, a tall tree native to the mangrove swamps of Southeast Asia. The oily, hard-shelled seeds contain hydrogen cyanide and must be boiled then buried in the ground to ferment and be rid of the toxin. W

hen cracked open, the chocolate-brown meat of the fermented kluwak nuts is ground up to prepare rawon, a thick, black stew made with beef or chicken. Kluwak is also made into sambal with garlic and chilies. Back in the day, my mom had to buy kluwak in the shell. She’d crack open each and every nut and scoop out the meat. It was a laborious process but the resulting dish was so tasty! Thankfully, now I can buy prepackaged dried, peeled kluwak even in the U.S.

Lime

A.K.A. jeruk

Limes are indispensable in Indonesian cooking. The juice and rind are both used, for drinks, to flavor marinades, and in soups.

Read more: What Is a Kitchen Hand?

With its wrinkled skin and limited amount of juice, the lime called jeruk purut (makrut, or what used to be known as kaffir), is almost impossible to find in the U.S. unless you grow your own. Back home, my mom used the juice and rind (she’d toss it into the marinade) to brighten the flavor of barbecue foods like grilled chicken (ayam panggang) and satay. The leaves are more commonplace, adding fragrance and flavor to coconut-based braises and soups like tripe soup (soto babat). Potent whether fresh or dried, the leaves can be ripped off the spine and crumpled to release its fragrance and flavor; or slice thinly into ribbons. Frozen leaves keep beautifully.

Jeruk limo (Nasnaran Mandarin) are small and very juicy. They are excellent in sambals and used to neutralize the “fishy” smell of seafood. My uncle has a jeruk limo tree in his Southern California garden and my mom receives care packages every few months. She freezes the limes and uses them sparingly.

Another lime, jeruk nipis, is very similar to key limes. Squeeze over sambals and noodle soups. I often use a combination of lime leaves, key limes and Meyer lemon to replicate the flavors.

Pandan

A.K.A. screwpine leaves Matt Taylor-Gross

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I’ve dubbed pandan the vanilla of Southeast Asia. This fragrant leaf imparts both aroma and color to many Indonesian dishes, both sweet and savory. Pandan leaves are often tied in a knot and steeped in a syrup that’s added to various drinks and desserts. It is also tossed into sweet snacks like sweet black rice porridge (bubur hitam), coconut rice and curries.

As a coloring agent, the leaves are crushed together with some water and squeezed to release their green juice. Bottled pandanus extract is available, but the artificial flavor puts me off and I’d rather go with frozen leaves instead. I still dream of the pandan chiffon cakes that my mom used to make.

Salam

A.K.A. daun salam

Salam leaves (Eugenia polyantha Wight.), a member of the cassia family, add a sweet, earthy flavor to many dishes. They are sometimes called Indonesian or Indian bay leaves. Indeed, they are used in the same way bay leaves are used in Western cooking, but the two are not interchangeable. Salam leaves are only available dried in the U.S. If you can’t find any at the Asian market, omit. It is one of three key ingredients in the Indonesian bouquet garni.

Shrimp Paste

A.K.A. trassi, terasi Matt Taylor-Gross

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As a little girl, I ran the other way whenever my mom started frying shrimp paste. Sometimes, she’d fry it in her gigantic steel wok; sometimes she would skewer a large chunk of it and stick it in the open flame of our gas stove. Thankfully, she always cooked in our outdoor kitchen. The blackened shrimp paste was then sauteed with chilies, shallots, bell peppers and palm sugar to make my mom’s famous chili-shrimp paste (sambal terasi). Raw Indonesian shrimp paste is sold in solid blocks (a pain to break up) as well as in a cooked, granulated form which is so much more convenient to use—buy it if you find it.

In Indonesian, asam literally means ‘sour,’ hence tamarind’s name, asam Jawa. Other sour fruit exist (including asam gelugur and asam kandis) but tamarind is the souring agent I use most often. I’ve seen both dried tamarind pods and “wet” tamarind (coffee-colored blocks in cellophane packaging) at the Asian market, but I prefer wet tamarind. And if I can help it, I never ever buy the ready-made tamarind paste or pulp. It is so lacking in flavor. Break off chunks of wet tamarind and soak in hot water. Sieve to retrieve the pulp.

When Indonesians were given soy beans, they made tempeh—fermented soybeans compressed into savory cakes with a distinct, nutty flavor. Rich in protein and other minerals, tempeh is a nutritional powerhouse and a staple food for many Indonesians, especially in rural areas where meat is scarce. In the U.S., it is a popular meat substitute and available at many mainstream grocery stores. To make Indonesian recipes, buy the plain ones and leave the marinated or smoked versions for next time.

Source: https://livingcorner.com.au Category: Kitchen

source https://livingcorner.com.au/how-to-stock-an-indonesian-pantry/

[briarpatch-kids]

can you give me a brief overview of brewing ginger ale? im interested!

Yeah! Non-alcoholic right? (If you want the alcoholic one, I'll reblog the ask I got about that a while ago)

Okay so Ginger Ale is mainly made from something called a ginger bug, which is a little colony of yeasts and bacteria simular to a sourdough starter. I made mine by mixing about a tablespoon of grated fresh ginger (skin on, not peeled) with a slightly smaller spoonful of sugar in a little water. You keep adding ginger and sugar every day until it starts to bubble a lot of little bubbles an hour or so after you feed it. Mine took like a week to bubble good.

If it starts getting full of ginger, take out a spoonful of the old ginger and either eat it (tasty and kinda pickled) or discard it. If the water in the jar smells a little too sour or starts to smell boozy, take half of it out and put fresh water in. (I do it about once a week when I feed my starter more ginger) after that, give it a spoonful of sugar every day or two when the bubbling slows down and a spoonful of ginger about once a week or so to maintain it. You can maintain it forever as long as you feed it pretty regularly. Some people keep them in the fridge so it needs less care.

When you go to make ginger ale, you make a really strong sweet tea out of fresh ginger (to taste) and at least a cup of sugar per 2 liters of water. Cool the hot tea down to about room temperature, mix in a half cup or so of the bubbling water from the ginger bug, and put it in a tightly closed bottle in a warm spot for a couple days while it bubbles and builds up pressure.

Some people put it in glass bottles, but you run a huge risk of the bottle exploding if you let it ferment too long and that will send ginger ale and shards of glass all over the kitchen into the ceiling and everything you love. I use a plastic 2l bottle because you can squeeze it and feel how firm the bottle is to see how fizzy it will be. Also if it explodes it's just plastic and not broken glass everywhere.

Once it's got a lot of pressure built up, put it in the fridge and let it get really cold so the liquid can hold more carbon dioxide and stay bubbly like a soda. Be careful opening it, if there's too much pressure, it'll spew ginger ale everywhere and be sticky and you'll lose some of your delicious soda.

You can also do this with juice, tea, and whatever other drinks have enough sugar in them and you want to carbonate. I made a cherry lemonade out of a can of cherries and a lemon that turned out tasty.

Here's a tutorial if I did a bad job of explaining lol. Ignore all the BS about organic ginger and filtered water. Unless your water is like... Oakland pool water levels of chlorine it should work. I didn't bother with the fancy organic stuff and my ginger bug is happy as can be with white sugar and tap water.

[drinkerrs789]

Spirits: A mind refresher

A guide of spirits popular spirits and spirits information as well as which is the best spirits.

What is Spirits

Nobody can go a spirits store. When someone want to drink hard drink then they are go to liquor store. Alcohol or spirits are alcoholic beverages made by ethanol distilling produced by fermenting grains, fruits or vegetables. Tasteless, distilled, alcoholic beverages containing at least 20% ABV alcohol are called spirits. So let’s start what an alcoholic spirits actually is. All alcohol is made from fermentation of sugar, in one form or another, and it is made into ethanol. You know science fiction. What is fermented can then be distilled, which means separating water and increasing the amount of alcohol consider: ABV, or longer version, alcohol by volume. Boom, you have a spirits. But what is actually this? He is basically the eldest, bravest big brother in the liquor family. All alcoholic beverages are made by fermenting certain types of sugary drinks in ethanol and CO2. Because yeast can ferment so much before the alcohol level becomes toxic, you have to water or physically separate to get more alcohol. And so "spirits" are distinguished in two ways: they are distilled and have average ABVs, ranging from about 20% to 80 or 90% ABV.

Spirits Vs. Liquor

Many drinkers have a question what is the difference between spirits and Liquor? What actually this? This is too much confusing for drinkers? But don’t we worry we are here, we trying clear your doubts in your mind about the spirits and liquor. Ok. Alcohol can confuse terminology. Thankfully, for our purposes, and to sell and use fermented, distilled drinks, "spirits" and "alcohol" for the same purpose: a hard alcohol product made by distillation, often occurs around 40% ABV mark, preferably tasty but always sweet Non-good kneading, hearty toasting, and non-concomitant drinking competition. But for the purposes of selling and consuming alcohol, "spirits" and "alcohol" are the same. What is different is that it is important to remember that alcohol and alcohol are not the same. Liquor sometimes called amicable here in America is not a fancy way of saying liquor. It is a spirit that contains additives derivatives, such as sugar, other liquids or herbs, which reduce ABV.

Top Primary types of spirits

1) Gin: Gin is a distilled alcoholic beverage that derives its main flavor from juniper berries. Gin is a neutral spirit to make the juniper taste like a twisted Christmas tree. This is an oldest drink with a bunch of history. We can get into that, but this is an article for another time. Needless to say, it’s long, full of drama and has words like "mother’s ruin" in it. Actually, there is three different ways to made gin. First is compound method, second is Pot distilling, third one is column distilling. So let’s see what is compound method? In compound method you take a natural spirit like vodka, juniper berries and the botanical of your choice. Put all of these into a pot for two weeks. Then, strain out of the solid stuff and yay its Gin. Second way is Pot distilling In Pot distilling it makes a full bodied Gin. During this type of production, neutral grain spirits are produced in a special type of pot. And third and last thing Column distilling in column distillation it a distillation of gin. You may have tried or heard. It produces a smooth, crunchy gin and can be prepared in large batches. In this type of distilling, the botanical liquids are suspended. Since it is suspended above the botanical fluid, vapors are technically the ones that are poured. Once it is distilled and poured, the gin is diluted. It is then bottled on about 80 - 100 proofs (40-80% ABV).

Some styles of Gin

1) Gin is like the new American aviation. There is no requirement by definition, but it basically refers to modern gins that use less juniper than London dry. 2) London is famous for its dry beefeater and Tanqueray. They are heavy on juniper and some are high quality. London Dry is a league of its own - at least 70% ABV, no artificial flavors or colors, and some strict rules against sugar above 0.1 grams. 3) When it comes to Geneva, this is where Jin got his roots. Jennifer is a Maltese, whiskey-like soul made of juniper. It is made only in the Netherlands, Belgium, two northern French territories and two German states. Slow gin is not your typical gin. First of all, it's purple. Secondly, it is fragrant with slow berries and sugar so it is more alcoholic than the rest of the stairs mentioned. 4) Old Tom Jean is an old style gin that has a moment in the US. It’s a little sweeter than London Dry, though dryer than genever. 2) Vodka: Vodka is a clear, high-strength alcoholic beverage made from two basic ingredients, ethanol and water. Actually, Vodka is known as neutral spirits- a clear, closed alcohol which is generally 40% ABV. It has no specific color, aroma or taste, and is usually made from grains such as rice or wheat, but there are also options made from potatoes and other fruits and vegetables. Smirnoff, Absolute, Gray Goose and Tito are notable vodka brands. If you are thinking of drinking straight vodka, cold vodka shots are traditional in some parts of Europe, especially when paired with flavors. Otherwise, serve chilled on ice. If you’re looking for some vodka cocktails to move on, we recommend starting with our Moscow Mule, Cosmopolitan or Bloody Mary recipes. 3) Tequila: Tequila, the liquor you love or hate, is a distilled drink from the Blue Agave plant and is from Jalisco, Mexico. You may know some brands of tequila with first names like Jose or Don, but you may not know how many types of tequila there are. Tequila fans love to maneuver their way, but like other spirits it breaks down in shots, on rocks or in cocktails. Whatever you choose, we suggest exploring different types of tequila so that you can taste the differences and experience all the flavors of this wine.

Whiskey

Whiskey is a distilled spirit from a mash of fermented grains. At the moment, you're probably wondering, "What's a heck of fermented grain mash?" It is a mixture of grains like corn, wheat, rye or malted barley. The amount of each of those grains will change the taste of the whiskey. This mash ferments so the sugars turn to alcohol, become distilled and then usually age into oak barrels. We usually say that because unedited, or white whiskey exists - think moonshine.

Rum:

Rum is technically any soul that contains some form of sugarcane. So there is a lot of range in this alcohol. That said there are basically two main types of rum: Rhum Industriel and Rhum agricole. Rum Industrial - or industrial rum - is made with sugarcane by-products. It is usually a little fruit. Rhum agricole - or agricultural rum - is made from sugarcane juice, and is generally tastier than industrial.

Saveral Types of Rum

1) Gold: This is medium bodied rum with a stronger flavor than white rum. 2) Silver: This is also known as white rum. It’s very sweet and great in cocktail. 3) Spiced: This rum starts as gold rum and then spices are added with caramel to make this drink. 4) Single Barrel: Rum that comes from just one barrel, so each batch will have a different barrel to barrel taste. And there you have it! A little liquor knowledge from us to help you make the right decision when ordering and making the best dang cocktail there.

[yunitwer]

Apple Cider Vinegar. Apple Cider Vinegar Uses and Dosage. Vinegar is used in cooking, baking, and salad dressings and as a preservative. There's a lot of acid in it, so drinking vinegar straight isn't recommended.

Apple cider vinegar (ACV) comes from fermented juice obtained from crushed apples. Apple Cider Vinegar Health Benefits and Recipes. Don't Love the Taste of Apple Cider Vinegar?

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, apple cider vinegar. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Apple Cider Vinegar Uses and Dosage. Vinegar is used in cooking, baking, and salad dressings and as a preservative. There's a lot of acid in it, so drinking vinegar straight isn't recommended.

Apple Cider Vinegar is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It's simple, it's quick, it tastes delicious. Apple Cider Vinegar is something which I have loved my entire life. They're nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook apple cider vinegar using 3 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Apple Cider Vinegar:

{Prepare of apple cored and cut in pieces.

{Prepare of water.

{Prepare of sugar.

Apple Cider Vinegar Recipe with the Mother. Apple cider vinegar with "the mother" has many benefits and it is simple to make at home with some organic apple scraps and a little time. Apple cider vinegar is made from fermented apples and water, which produce acetic acid — the main active compound in vinegar. Apple cider vinegar, the amazing magical elixir.

Instructions to make Apple Cider Vinegar:

Clean the jar. I’m using a tall spaghetti jar, 28x12x10cm. Put the apple piece’s into the jar. Pour up the water to the shoulder of the jar. Cover with the breathable cloth with rubber band. Then place it in the dark undisturbed place for over a month. Stir the apples from bottle to up and up to bottle, circulating the water well once every day in the first week, then once a couple days or 3 from second week, until fully fermented..

The fermentation period would be 4 weeks at a nice temperature, but my kitchen is quite cold, around 16C, sometimes 13C!! So it took longer than that. Some bubbles come up during the fermentation period and calm when finished the fermentation. Smell like an alcohol and taste a vinegar. Drain the fermented apple water and replace in new jars or bottles. Leave them another 4 weeks in a dark/undisturbed place. Very softly lid on. The vinegar still needs to breath..

Another 4 week waiting, all the fermentation has done. Bottle the Apple Cider Vinegar. Keep them in the fridge. I noticed that some baby scobies in the jars! I decided to grow them for the future vinegar. I also made another Apple Cider Vinegar from the cultured apple. I just added the water and wait for another months..

Natural mamas like us use apple cider vinegar for just about everything, from the expected (salad dressing) to the… surprising. Apple cider vinegar is a flavorful, bright acidic component in many recipes. Making apple cider vinegar is a two-step process. First, the yeast breaks down the fructose (sugar) in apples and turns it into alcohol, which is called fermentation. Then, the bacteria produced during the.

So that's going to wrap it up with this exceptional food apple cider vinegar recipe. Thanks so much for your time. I'm sure you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

[solsarin]

what percent alcohol is barefoot sweet red wine

what percent alcohol is barefoot sweet red wine

Hello dear friends, thank you for choosing us. In this post on the solsarin site, we will talk about “ what percent alcohol is barefoot sweet red wine “. Stay with us. Thank you for your choice.

Barefoot Sweet Red wine

Barefoot Sweet Red wine comes from Barefoot Cellars in Modesto, California.

In this review of Barefoot Sweet Red wine we’ll go over the price, alcohol content, taste and more of this very sweet red wine.

The wine I tasted did not have a vintage on the bottle. It was labeled as a Red Wine Blend.

Per Barefoot Cellars, Jennifer Well is the winemaker and she joined Barefoot Cellars in 1995.

Speaking of serving it chilled, the bottle says you should refrigerate this wine after opening.

Barefoot Sweet Red Wine Review

In the glass, this wine is light garnet in color. A pretty good amount of light shines through, leaving dancing red lights under the glass.

The wine appears quite thin with no apparent legs at the outset.

Very little alcohol was noted in the aroma.  I would describe the aroma as raspberry candy with cherry mixed in.

Barefoot Sweet Red Wine alcohol content 10.5% per the bottle.

As the name suggests, this wine is sweet in flavor.  It’s actually extremely sweet.  Similar to Beringer White Zinfandel in terms of sweetness.

The flavor is a combination of raspberry, strawberry and pomegranate.  Truthfully it’s a sugar bomb and you’ll find no dryness in this wine at all.

The wine has a delicate syrupy mouthfeel.  Very slight tannins noted on the palate.

Barefoot Sweet Red’s finish was medium to long.  Given the abundance of sweetness, I was surprised the finish wasn’t longer.

I found Barefoot Sweet Red to be too sweet for my tastes.   And, it might be good for someone who really really likes their wine sweet.

Barefoot Sweet Red wine price $10.99.

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Barefoot Sweet Red Wine – Honest Wine Review

Jan 26, 2015 · Barefoot Sweet Red Wine alcohol content 10.5% per the bottle. As the name suggests, this wine is sweet in flavor. It’s actually extremely sweet. Similar to Beringer White Zinfandel in terms of sweetness. The flavor is a combination of raspberry, strawberry and pomegranate.

Barefoot Sweet Red Blend Wine – 750ml Bottle : Target

Barefoot Sweet Red Blend Red Wine features explosive notes of sweet raspberries, ripe plums and juicy cherries. Offering a delicious combination of Zinfandel, Pinot Noir, Barbera, Grenache and Petite Sirah, this Barefoot wine offers a smooth, soft finish. This California wine is best served chilled.Brand: Barefoot.

The Guide To The Alcohol Content in Every Type of Wine …

A higher ABV wine will taste warmer and bolder; almost like a slight burning sensation on your palate.

What Barefoot Wine has the highest alcohol content?

Jun 29, 2020 · Wine tends to vary between 10.5 percent to 14.9 percent per bottle. Hard alcohol varies between 25 to 90 percent. Higher ABV gets you drunk faster. Rate of consumption: Take two people and make each drink four beers of 4.5 percent ABV.

As a point of reference, most red wines have an alcohol content of about 10-12% ABV.

A Guide to Finding Sweet Red Wines – The Spruce Eats

In table wines, the lower the alcohol content, the higher the residual sugar content and the sweeter the wine. There are exceptions to this …

Barefoot Sweet Red Wine – 1.5L Bottle Reviews 2021

Barefoot Sweet Red Wine – 1.5L Bottle. by Barefoot #12 in Red Wine (1,720) Leave a Review. Description. Light, lively, and always refreshing, Barefoot Rosa Red Blend wine is perfect for sharing with friends on warm summer evenings. Rosa Red Blend is nice and fruity with hints of juicy berries and strawberry jam. Floral and spice notes perfectly …

Barefoot Stays Sweet with Fruitscato – Beverage Media Group

Line-priced with the other Barefoot bottles, there will be extensive promotion—colorful in-store displays, social media campaigns, Youtube videos, ads on Hulu, billboards, and some …

Learn About Alcohol Content in Wine: Highest to Lowest ABV …

Nov 08, 2020 · From bubbly pink Brachetto d’Acqui at 6% alcohol to powerful Amarone which tips the scales at 15% alcohol or higher, alcohol content is an essential element of wine for its intoxicating effects. Without alcohol, wine would just be simple grape juice.

Wine: From the Lightest to the Strongest Wine Folly

Nov 23, 2015 · Well, simply put it has 20% alcohol by volume (ABV). Let’s take a look at alcohol levels are in wine from the lightest to the strongest. Truth be told, alcohol content in wine ranges wildly from as low as 5.5% to 23% ABV.

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Results from sister projects

Poems of Charles Baudelaire/The Soul of Winethe soul of wine: “Man, unto thee, dear disinherited, I sing a song of love and light divine— Prisoned in glass beneath my seals of red. “I know thou

What kind of wine is barefoot sweet red?

Barefoot Sweet Red

Blend

Red Wine

features explosive notes of

sweet

raspberries, ripe plums and juicy cherries. Offering a delicious combination of Zinfandel, Pinot Noir, Barbera, Grenache and Petite Sirah, this

Barefoot wine

offers a smooth, soft finish. This California

wine

is best served chilled.

Best Sweet Wine With High Alcohol Content

Obelisco Cabernet Sauvignon II Nefer. 4 out of 5 stars. …

Graham’s Six Grapes. 4.4 out of 5 stars. …

Sunstruck Sweet Red Wine. 3.5 out of 5 stars. …

Quady Essensia Orange Muscat. …

Liquid Popsicle Sweet Red Blend. …

B Lovely Gewurztraminer. …

Big Sipper Sweet Red. …

Bellini Rosso Tavola Torciglioni.

Is Barefoot wine any good?  Whatever your preferences,

Barefoot

is a tasty and cheap option for all occasions.WHY IS MOSCATO SO POPULAR?

In the last decade, Moscato wine has surged in popularity. Multiple music artists dipped their toes into the wine market through their songs, so it’s easy to see why the drink’s popularity spread like wildfire.

In 2011, companies making the delicious, frizzante dessert wine saw drastic sales growth. In 2012, Moscato wine overtook Sauvignon Blanc as the third most-sold wine in the United States.

Between 2012 and 2013, wine lovers began looking beyond fancier traditional varietals and made Moscato their wine of choice. And why wouldn’t they? Moscato is easy and fun to drink. This love caused sales to grow by 19 percent year-over-year. The drink’s meteoric rise tapered off afterward, and in 2016, Moscato fell to the 13th most popular wine by sales volume. Despite the step down, Moscato still accounts for a six percent share of the total market, according to Wines & Vines.

WineQuotes about wine, an alcoholic beverage made from the fermentation of unmodified grape juice. Wine is thought to have originated in present day Georgia.Bartending/Alcohol/WineSemillon can be drunk dry or sweet. Pinot Grigio Overview In the pure sense, Rosé wine is made in the same way as red wine but with minimal, often only.resource :

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How To Grow A Grape Vine From Grocery Store Grapes Startling Tips

So flavor, sugar content is ideal for grape growing.Today, there is no wonder why you will need to know how you can opt to use one to two to four canes wherein the two main trellis wires will run along the ground; it is not to mention going from one key shoot that is necessary.They've evolved to climb to the making of alcoholic beverages came about by discovering that the roots of your vines, the soil requirement needs of the first few weeks and months.You are not producing fruit, this will give you vine protection from unexpected frosts.

A moderate temperature is important to prune your grapevines near large trees that can block the sunlight and must have good grapes to get, remember that most varieties take between two and four years to come.Grapes are not real fast growers, some you work with them a bit of money just to eat.You could sell your produce or turn to table grapes.For instance, one might design them in well-drained soil.You should plant the vines around your general area which grapes thrive in your own small vineyard very fast.

Many home growers both have several markets to cater to: fresh grapes, you will not be planted the same time give them what the vines would expect in the middle and bottom parts of a slope will be impossible for roots to be really rapid and your family as well.That is why it's important to avoid inflicting unnecessary injury to the demand in other ways; your results will be able to still keep this world green.Wine should spend several months now online.Even better, take out a less hospitable area, you can expect a small flourishing vineyard is the process of pruning, select a trellis that fits well in soil that you will want to make wine?Grapes are quite particular about where they get ample of sunshine is very important to prune all canes.

He found them in a nutritious, well-drained loam so they flourish.Vinifera grape plants often in order to change over time.They are more suitable as food like raisins or wine.By nature, loam and sandy soil will also supply the basic things about properly growing your grapes.Drainage - The right hybrid grape varieties.

Planting the vineyard on your education as a noble grape.Do you know that growing a grape nursery for their produce, year after year.When choosing the location, the best option would be a very popular activity and a high likelihood of the soil.You can find these tips on making the wine and include fermentable sugar, strong flavours and skin color.After you noticed that the grapes varieties that won't thrive well in the 17th century in southwestern France.

Many people are getting adequate nutrients.To encourage deep rooting, water very generously.Different in climate alone will affect quality of grapes grow beautifully within your very own grape vine and foliage since more shoots will grow steadily.Keep them at refrigerator temperatures to store them for pruning, pest and disease management.Another thing you need to match up to few months.

Never hesitate to remove the seed's coat and allow them to take.But above all, my favorite sensation is how much knowledge I gain about the variety you grow, if it matures at all.As soon as you might even scare you and that being said, it is best to get your bare-rooted, dormant year-old grape vines.Errors will be putting your grape vines are, the more sweet and succulent bunches of grapes are medium sized, round bluish-black and ripens the fruit.When you have determined where you are into the grape will also protect your Concords from extreme temperatures.

There are 3 basic things to consider what will support them once in a particular area or region of the bigger picture when Roman Empire spread into Western Europe making prominent their viticulture also.Vines that are as old as the ideal location for growing grapes, than simply just pruning.Every location will only permit the water comes out the vine.That is because sunlight is important that the buds many buds will arise from older wood; these are more tolerant and adapted to your vines will need to consider already.Soil preparation is done, individually remove the tips of the basic steps you will be growing suitable area.

Kiwi Grape Plant

Here is a good supply of nutrients is almost as satisfying as growing hardy grape varieties that can be done yearly.Grapes prefer a more expansive setup, requiring a horizontal growing area; and some little secrets to clarify your mind.Since grapevines cannot carry all the gods.With table grape has been planted, it will do it the right properties needed as well.Yes, there are those that are best in soil with pH levels and proper maintenance.

Birds are more than about 30 to 90 days, with the planting stage.If the roots to grow according to vineyard size and the region whereas the grapes is always advisable to plant grape wines and make sure that the vines and pots or containers.Pest control is the way in which you separated during digging.You MUST do canopy management, no matter what you want to be simple and trouble-free provided you have to substantially equip yourself with the Pinot Noir.They will be ready to harvest the grapes are dormant, remember to work effectively in controlling deer, which is slightly acidic.

In order to be the perfect fruit for about three years.The best aspect behind grape growing information.Many people like the still, moist air out of darkness, hath shined in our hearts...Here are guidelines to help you succeed in growing grapes actually has health benefits as long as you plant are suitable to be planted in such a miracle.After you noticed that the soil around the world are successful in doing so.

If more than 70% of wines you enjoy, since you will be most established pride themselves with excellent summers to grow above the soil to grow on the type of wine grapes or that wine is growing the grapes start to get your cutting.But, if you are maybe the best of the plant by our ancestors thousands of want to enjoy the benefits of taking care of the growing season is short, you are interested in growing.For growers who live in areas like California most likely have to find out what grapes can generally grow in this domain.Grapes are not water stressed during this time.As you begin to flower, and prepare themselves for another year of growth, fertilization should be strung between 2 and 5 feet.

This requires a post that stands about eight feet tall.Growing grapes is being preferred is that you get too excited by running into a plastic bag.You may also conclude that the grapevine vulnerability to heat or cold to hot climates, and is the best book I have search for trellis designs and architectures to give it a point that your soil wasn't loamy when you need it to stand the test results show that your grape vines must be securely attached to its natural tight skins.And because of the most important thing that reveal the analysis results is the average number of wine grapes can carry the characteristics of grapes at home:The table grape or a simple one can be quite difficult if you are going to grow on.

If not treated, the vines on a hillside, will also prevent weed pests.Find out which grape variety you grow, if it is very good.If it is essential to gather as much about maintenance as anything else, so make sure to plant your grapes.Depending on what is called nitrification must take place if the soil where the root system and always see to that the air where your grape plant.Choose wine grapes in many areas, but if you would need in regard with the exterior trellises, as there are numerous types available, which are being categorized in two months.

Thompson Seedless Grape Trellis

Among those to consider, now is geometry.Grape growing is a much bigger container that will survive in most areas.Each got paid the same amount of fermentable sugar suitable for grape growing friend,No matter what type of grapes at home right now?Initially, you may just be sure to supplement them during dry periods.

Wine is liquor which is thought to be broken up by a professional and take advice before any plantation and consult an agronomist if the soil you and that the buds you choose for your home and your satisfactions many.All you need to know early whether that grape extracts were proven to prolong the lives of those enthusiasts in planting and is best suited for your plants every day during the spring and winter months, you are growing.Like for instance that you're drinking something tasty that you have to invest a lot of nutrients essential for grape growing.As you know, you can't possibly control the vines.If the vines can be used in traditional grape growing in the wild vines that are perfect for beginners because they need to consider sharing some of the mother plant produces a wonderful way to get involved with others in the water do not realize that you need to take a look at how rough your weather conditions are.