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Redocbew
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Re: DYMT: Imi's Legacy

Sat Aug 17, 2019 10:14 pm

Weekend warfare with the spam bots. Good times.
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Re: DYMT: Imi's Legacy

Mon Aug 19, 2019 5:38 am

Direct evidence that sofrito is amazing.

https://www.sciencedirect.com/science/a ... via%3Dihub

If this doesn't prove that science is awesome, then I don't know what will.
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Re: DYMT: Imi's Legacy

Mon Aug 19, 2019 6:19 am

Redocbew wrote:
Direct evidence that sofrito is amazing.


In Korean etymology it's known as Bokkeum and is the base for many wonderful dishes. I also love the Italian version which is heavy handed with garlic and a good olive oil. So I can agree that it is amazing.
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Re: DYMT: Imi's Legacy

Mon Aug 19, 2019 6:07 pm

I'm not sure if it's possible to build a car that looks as "just perfect" as this example from this past weekend's Pebble Beach Concours d'Elegance (for the proles, it's a 1967 Ferrari 412P).

Image
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Re: DYMT: Imi's Legacy

Mon Aug 19, 2019 10:01 pm

^ I don’t disagree on Ferrari’s of that era being some of the most beautifully crafted cars ever made, but at the same time, their values are so bonkers that I’d have to be a double-digit billionaire to actually enjoy ownership. Any other situation, and I’d exist in a state of near-terror that I’d accidentally do something small and inadvertently lower the value by a couple million dollars.

That’s not to even speak of actually driving one somewhere; for which I’d need a scouted and closed-off route, along with a full military escort and snipers on the rooftops.
 
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Re: DYMT: Imi's Legacy

Tue Aug 20, 2019 11:17 am

Captain Ned wrote:
I'm not sure if it's possible to build a car that looks as "just perfect" as this example from this past weekend's Pebble Beach Concours d'Elegance (for the proles, it's a 1967 Ferrari 412P).

Image


All done with slide rulers and good, old pen and paper. :)
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Re: DYMT: Imi's Legacy

Wed Aug 21, 2019 4:42 pm

My sourdough starter was invaded by some kind of mold. :x

No big deal really, just annoying. Time to start over.
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Re: DYMT: Imi's Legacy

Thu Aug 22, 2019 3:27 am

I finally dumped the half speed dial-up and I now have what looks to be real internet, wow! When the tethered phone has three bars, google speed test says it's four+Mbps! I'm now faster than my cousin's in town DSL, saaaaweeet. I can now retire my sneakers and just go visit (and squash his foolishly clicked bugs)!
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Re: DYMT: Imi's Legacy

Thu Aug 22, 2019 8:08 am

Redocbew wrote:
My sourdough starter was invaded by some kind of mold. :x

No big deal really, just annoying. Time to start over.

Much more annoying when a batch of beer gets invaded by something like that, since it's 5 gallons of beer and a fair bit of work down the drain (literally). Fortunately, a properly managed beer fermentation is an oxygen-free environment, which keeps mold from growing.

farmpuma wrote:
I finally dumped the half speed dial-up and I now have what looks to be real internet, wow! When the tethered phone has three bars, google speed test says it's four+Mbps! I'm now faster than my cousin's in town DSL, saaaaweeet. I can now retire my sneakers and just go visit (and squash his foolishly clicked bugs)!

Heh. Welcome to the 21st century! :lol:

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Re: DYMT: Imi's Legacy

Thu Aug 22, 2019 9:54 am

farmpuma wrote:
I finally dumped the half speed dial-up and I now have what looks to be real internet, wow! When the tethered phone has three bars, google speed test says it's four+Mbps! I'm now faster than my cousin's in town DSL, saaaaweeet. I can now retire my sneakers and just go visit (and squash his foolishly clicked bugs)!


Yesterday I was on a good 4g tower and got 10mb/s down. Also I'm not sure if it's because I travel or what but Verizon's hotspot limits don't seem to apply to me.

Any way, I'm upgrading to a5g phone a little early but hoping to cash in on it if my Indianapolis terminal is close enough to one of those tiny range towers. It's probably not though.
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Re: DYMT: Imi's Legacy

Thu Aug 22, 2019 1:47 pm

just brew it! wrote:
Much more annoying when a batch of beer gets invaded by something like that, since it's 5 gallons of beer and a fair bit of work down the drain (literally). Fortunately, a properly managed beer fermentation is an oxygen-free environment, which keeps mold from growing.


Yeah, this is pretty much a jar filled with flour and water which you leave sitting on the kitchen counter for a week. :lol:

I figure some little crumb or something got dropped in there while I was feeding it last, or I didn't feed it enough and the bugs that I want in there got outcompeted by the bugs I didn't, or maybe both. Some people say that the older your starter is the more complex flavor you get out of it, but I don't know if that's true.
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Re: DYMT: Imi's Legacy

Thu Aug 22, 2019 2:23 pm

Redocbew wrote:
I figure some little crumb or something got dropped in there while I was feeding it last, or I didn't feed it enough and the bugs that I want in there got outcompeted by the bugs I didn't, or maybe both. Some people say that the older your starter is the more complex flavor you get out of it, but I don't know if that's true.

Airborne mold spores, bacteria, and wild yeast are everywhere. I imagine there's an element of luck involved regarding what takes hold.

It stands to reason that older could mean more complex, since you'll get a wider variety of microbes contributing to the flavor profile (including slower growing ones). And once the pH starts to drop, that will help inhibit the ones you don't want in there.
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Re: DYMT: Imi's Legacy

Thu Aug 22, 2019 2:35 pm

Yeah I'm sure there is some luck to it, and there's probably some regional variations also. Using a natural starter instead of commercial yeast will already give you a more complex flavor, because commercial bakers yeast is a monoculture made to be very consistent and repeatable. I'm just not sure I believe the stories I hear about someone who's been using the same starter for 10 or 15 years, and because of that it's way better than a starter that's only a month old. A month should be plenty of time for the microbes to diversify unless they're only baking on the weekends or something and they have it stored in the fridge.
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Re: DYMT: Imi's Legacy

Thu Aug 22, 2019 2:39 pm

Yeah, commercial bakers' yeast is bred to have a neutral flavor profile. It's basically the flavor we think of as "bready". :wink:
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Re: DYMT: Imi's Legacy

Thu Aug 22, 2019 3:30 pm

Smithsonian - This Bread Was Made Using 4,500-Year-Old Egyptian Yeast

Blackley documented his bread-baking adventure on his Twitter profile. He noted that the scent as it baked was different from other loaves of bread he’s made with the same combination of ancient grains, but with modern yeast. “It’s much sweeter and more rich than the sourdough we are used to. It’s a big difference,” he wrote.

Describing the look and taste of it, Blackley noted that the crumb “is light and airy,” particularly for a 100 percent ancient grain loaf. “The aroma and flavor are incredible,” he added. “I’m emotional. It’s really different, and you can easily tell even if you’re not a bread nerd. This is incredibly exciting, and I’m so amazed that it worked.”
 
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Re: DYMT: Imi's Legacy

Thu Aug 22, 2019 3:46 pm

...and now I am wondering what would happen if I made bread with one of the more unusual/flavorful brewers' yeasts instead of bakers' yeast. I may need to harvest the yeast slurry from my next batch of Saison and bake with it.
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Re: DYMT: Imi's Legacy

Thu Aug 22, 2019 3:51 pm

Apropos of nothing in particular: https://www.youtube.com/watch?v=clLqaaGJJZ8
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Re: DYMT: Imi's Legacy

Thu Aug 22, 2019 4:50 pm

just brew it! wrote:
...and now I am wondering what would happen if I made bread with one of the more unusual/flavorful brewers' yeasts instead of bakers' yeast. I may need to harvest the yeast slurry from my next batch of Saison and bake with it.


I guess it depends on the other ingredients. I'm not sure what a strain of yeast adapted to feeding on barley would do if you mixed it in with a dough made from wheat flour, but so long as they have something to feed on it'd probably work just fine. I've tried mixing in some apple mash into the starter once and letting them both ferment together for another day or so. It's more subtle that way than if you added the mash as an ingredient on its own, but that stuff was pretty awesome. :P
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Re: DYMT: Imi's Legacy

Thu Aug 22, 2019 5:07 pm

Redocbew wrote:
just brew it! wrote:
...and now I am wondering what would happen if I made bread with one of the more unusual/flavorful brewers' yeasts instead of bakers' yeast. I may need to harvest the yeast slurry from my next batch of Saison and bake with it.

I guess it depends on the other ingredients. I'm not sure what a strain of yeast adapted to feeding on barley would do if you mixed it in with a dough made from wheat flour, but so long as they have something to feed on it'd probably work just fine. I've tried mixing in some apple mash into the starter once and letting them both ferment together for another day or so. It's more subtle that way than if you added the mash as an ingredient on its own, but that stuff was pretty awesome. :P

Brewers yeast should do OK as long as there are enough simple (monosaccharide and disaccharide) sugars present in the dough. I've fermented 100% wheat beers before. Might take a little longer to rise than with bakers yeast...
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Re: DYMT: Imi's Legacy

Thu Aug 22, 2019 5:11 pm

It definitely does take longer to rise when using a natural yeast. I usually give the bread I make with a natural starter three to four hours for a single proofing, or just pop it in the fridge and let it proof overnight.
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Re: DYMT: Imi's Legacy

Thu Aug 22, 2019 6:07 pm

just brew it! wrote:
Heh. Welcome to the 21st century! :lol:

Do you have a cap on your phone's data plan?

I'm using a six GB card plan from wally world. It's thirty-five dollars per card for thirty days. The normal boost mobile plan is 3GB for $35, but using the wally world cards doubles it. The BM aka Sprint website also says my videos are limited to 480p and gaming is up to two Mbps, so I was pleasantly surprised with four+ Mbps. I haven't tried a video yet.
 
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Re: DYMT: Imi's Legacy

Fri Aug 23, 2019 8:30 am

How often do you bake sourdough? I've been baking bread for the last few months (2-3 loaves per week) and I've wanted to start doing sourdough, but I find the process of growing the yeast to be a bit intimidating. Specifically, I'm concerned about having to maintain it once it's ready to use. Do you exclusively bake sourdough? How much time do you spend weekly maintaining the culture?
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Re: DYMT: Imi's Legacy

Fri Aug 23, 2019 8:43 am

farmpuma wrote:
I finally dumped the half speed dial-up and I now have what looks to be real internet, wow! When the tethered phone has three bars, google speed test says it's four+Mbps! I'm now faster than my cousin's in town DSL, saaaaweeet. I can now retire my sneakers and just go visit (and squash his foolishly clicked bugs)!


By half speed do you mean you couldn't even get 56k speeds? *shudder*
 
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Re: DYMT: Imi's Legacy

Fri Aug 23, 2019 9:17 am

TurtlePerson2 wrote:
How often do you bake sourdough? I've been baking bread for the last few months (2-3 loaves per week) and I've wanted to start doing sourdough, but I find the process of growing the yeast to be a bit intimidating. Specifically, I'm concerned about having to maintain it once it's ready to use. Do you exclusively bake sourdough? How much time do you spend weekly maintaining the culture?

I've never made "official" sourdough, but I've had good results from taking the last cup or so of dough from a batch and then using that to make my new batch of dough, instead of using new yeast. After about a month, I was getting a very nice tanginess to my dough and bread, and it only got better from there.

Mind you, after six months of repeating this process every two weeks, my bread is delicious but the dough no longer rises, so it's time to start from scratch. But that's not the worst thing in the world.
 
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Re: DYMT: Imi's Legacy

Fri Aug 23, 2019 9:52 am

Chuckaluphagus wrote:
After about a month, I was getting a very nice tanginess to my dough and bread, and it only got better from there. ... Mind you, after six months of repeating this process every two weeks, my bread is delicious but the dough no longer rises

Interesting. It sounds like the lactobacillus took over and the yeast died out. I imagine there's something you could do to tip the balance back towards the yeast (probably by adjusting sugar content and/or storage temperature), but I don't know enough about sourdough starters to confidently give advice on this. I do know that for sour beers, people recommend warmer fermentation temperatures to favor the lactobacillus... so maybe cooler temperatures would tend to favor the yeast in a sourdough culture?
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Re: DYMT: Imi's Legacy

Fri Aug 23, 2019 10:52 am

Finally rediscovering my love of playing bass. I burned out very, very hard when my last band collapsed on itself in 2009 (so much silly teenage drama from a bunch of 20 somethings. I still have a scar on my arm from when I passed out and they lit a rum bottle on fire and prodded me with it)

Of course this leads to the inevitable 'gear acquisition syndrome' and I picked up a new Fender Jazz bass. I started playing with a Fender Squire P (...which one of my old bandmates stole and pawned) so it's cool to have a simple, nice instrument to roll with (my other main bass is an active pickup ESP/LTD and it was a bit.. aggressive.. for the casual playing I'm picking up right now)

Any other bassists here?
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Re: DYMT: Imi's Legacy

Fri Aug 23, 2019 11:12 am

pikaporeon wrote:
...
I still have a scar on my arm from when I passed out and they lit a rum bottle on fire and prodded me with it)
...
(...which one of my old bandmates stole and pawned)

Wow, with friends like that... :o

pikaporeon wrote:
Any other bassists here?

Not me, but I really appreciate great bass playing. Some of my favorite bassists: Chris Squire, Geddy Lee, Billy Sheehan, Jaco, Jonas Hellborg, Stu Hamm, Vic Wooten, John Wetton, Tony Levin, Jeff Berlin, Michael Manring...
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Re: DYMT: Imi's Legacy

Fri Aug 23, 2019 11:17 am

I dabbled a bit back in the college days, trying to emulate Chris Squire and Geddy Lee, but could never find the cash for the requisite Ricky 4001.
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Re: DYMT: Imi's Legacy

Fri Aug 23, 2019 11:39 am

TurtlePerson2 wrote:
How often do you bake sourdough? I've been baking bread for the last few months (2-3 loaves per week) and I've wanted to start doing sourdough, but I find the process of growing the yeast to be a bit intimidating. Specifically, I'm concerned about having to maintain it once it's ready to use. Do you exclusively bake sourdough? How much time do you spend weekly maintaining the culture?


No, not exclusively. I have a walnut bread recipe which is one of my favorites also. I usually bake 2-3 loaves a week, like you do. Sourdough is really just a tweak of the same fermentation process you might use for anything else. Longer fermentation times means a more acidic dough with a more sour taste as a result. I've used the same starter when making walnut bread a number of times and just didn't let it proof as long so that it didn't have a chance to get sour.

It takes about a week to get the culture started from scratch, but you can buy starter culture that's ready to go, or just stop by a local bakery and ask for a little bit of starter so you can jump start the process. Once it's ready maintaining the starter takes maybe 5 to 10 minutes a day, and that's if you keep it at room temperature and feed it every day. If you're only baking on the weekends or something you can just keep it in the fridge, then take it out the night before, feed it and give the yeast a chance to get happy again. It can be kind of wasteful though, because you do have to keep feeding it, and you're probably going to have a lot left over which just ends up going down the drain.
Last edited by Redocbew on Fri Aug 23, 2019 12:06 pm, edited 3 times in total.
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Re: DYMT: Imi's Legacy

Fri Aug 23, 2019 11:39 am

Captain Ned wrote:
I dabbled a bit back in the college days, trying to emulate Chris Squire and Geddy Lee, but could never find the cash for the requisite Ricky 4001.

Even if you had the cash for a newer 4003 you'd still be waiting a year or more - most vendors are backordered and if you order direct from Rickenbacker you're behind them in the queue.

I love rickenbackers but really for what I want to do an $800 MIM Fender Jazz seems like it'll last me plenty and I got it on a trip to Long and Mcquade, as opposed to having to wait and drop $2300

... one day though, one day.


@JBI - great bassists there, love to see Victor Wooten get the respect he deserves; feel like every bassist knows him and no one else does.
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