All faiths welcome. Besides my uniquely competent equipment evaluations, I emphasize understanding the processes, mastering techniques, and acquiring skills and judgement. My coffee videos are different, first because I take a culinary approach, and second because I don't recite café-industry doctrine and marketing clichés: I test everything according to common sense and toss out the superstitions, pseudoscience, and commercial BS. Remember, a measurable difference isn't necessarily a noticeable difference; "data points" that don't affect flavor are just noise
I also post occasional videos about food, politics, art, health, and whatever else I please
I write about politics at Medium, often seriously, sometimes satirically (link below)
I re-edited my cooking sketches from 2006. Sadly, they still look and sound like RU-vid 2006, but the content is solid. There are detailed, written supplements to them at my Wordpress blog (link below)
Budweiser beer - is not real beer / made in a chemist - without the beer ingredients. p.s. you need the old stout bottle or the red heart label- i love international beers and i'm Irish.
The folks in my granny’s day, turn of the 20th. Century used to give the vitamin enriched top “head” to people with TB to nourish them. It was also given daily in hospitals (men only) here in Ireland for nourishment. Bud is total piss in comparison. No offence.
6:00 it is difficult to criticize those that you judge as "trying to be too clever" without sounding like you are trying to be too clever yourself... as I now find...
Most men would have around 10 pints if your going drinking maybe 15 if your out early at the weekend youd be fairly full after it like so you wouldn't feel like eating much think thats why its considered a meal . You might have a packet of cheese and onion taytos if ya got peckish. Real pubs dont serve food .
Well, your recipe certainly worked for the Etheopean beans my Turkish collegue gave me. I used 15 g of coffe with 120 g of water in a small milk pitcher for the espresso machine, as I don't own a cezve pitcher or whatever it's called. Foam came up around 3:30 to 3:45, but it didn't turn bitter anyway. Taste was really pleasant, no doubt. Aftertaste, too. Well, I couldn't resist taking the ultimate sip that brought some silt into my mouth, but before that: Really nice. Easy? I had to grind those 15 g of beans for at least 90 seconds with my 1zpresso K-Ultra set to 1.3, as opposed to 45 secs for Espresso (set at 2.5). Not my idea of easy, really. I suppose it'll take well over 2 minutes with the Comandante set to 6, then, as I'm a lot faster with the K-Ultra. Good workout, though. But I wouldn't wanna do it every time I'm in the mood for coffee. Inexpensive? Only if you already have a grinder that will go that fine. (If you're usually a pourover person, you might not own one, unless you're leaning toward the high end level. Wilfa Svart won't go fine enough, for instance.) If you got an electric single dose grinder that works for espresso, it would be really easy. Just dial in for mokka and press the button. Dial back to espresso afterwards, done. (Adjusting a hopper-based grinder you use for espresso forth and back, changing beans and so on would be more of a drag than hand-grinding.) I also don't think a cezve pitcher would cost much less than a Hario V60, plastic version. In the end, I still prefer making espresso or a pourover/immersion with a Hario Switch. But it was interesting to give this a try. It does produce a completely different drink that has got its very own qualities.
A huge marketing budget, backed up by unchallenged urban myth has transformed a simple beer (Guinness) into the stuff of legends. It's ok. I'll have one occasionally, but it's not the nectar of the gods as some state. If you want to taste a stout, try Beamish as an example. It mirrors the description of a stout perfectly. Alternatively, brew your own and laugh at the macro boys.
Try Coopers stout from South Australia if you want a truly great winter drink. I was a lifelong Guinness drinker and changed brands after one pint. And it's about two-thirds of the price. You can't go wrong.
One time you could get a meaty pint or a creamy pint (both great in their own way) or a bad pint. It was recommended to stay the night wherever it was best, as one bad pint would ruin one's morning. Once Guinness went vegan, their pint was ruined for me personally. It is now bland AF, often too cold and uninspiring - what a waste - thanks for nothing Diageo!
THAT IRISH ALE IS ACTUALY WELSH THE PUBLICAN & BREWER WHO GAVE THE RECIPE TO ARTHUR GUINESS WAS THE OWNER OF THE HOTEL WHERE HE STAYED WHILST WAITING TO RETURN TO IRELAND AFTER CONDUCTING BUSINESS IN ENGLAND, WAITING FOR THE TIDES & WINDS AT HOLLYHEAD ANGLESEA WALES BEING FAVOURABLE TO SAIL ?? SO GUINESS IS GENERICALY A WELSH PORTER NOT IRISH !!
Interesting. Thanks. I see two omissions though. a) A home brew recipe to create the original (as close as possible). b) A testing of their new 0% alcohol version (for designated drivers). 😉
Great video thank you for you're in depth testing. Just one thing Diageo is pronounced Dee-ah-gee-oh. Dia meaning: through or across and geo meaning: world
I remember drinking Guinness when it was hand pulled and it tasted different and was much better than what is served in pubs nowadays. I’m going back to the late 70’s when I was in my teens. The chilled and gas pumped Guinness that is on offer nowadays doesn’t do it for me.
I haven’t drank Guinness for about 45 years and counting . I was encouraged to think it was good , in reality I always thought it was weak rubbish , perhaps it was me , because the Irish in town would only drink it . Then stagger out the pub worse for wear .
Fascinating how a simple explanation can ruin an idea/image that one has. I used to love Guinness, my mum drank it when pregnant with me and she actually fed it to my older brother as a baby. I haven’t touched a drop since they started chilling it!!!!
The dive in gravity is a result of heavy taxation, finished with war time rationing We truly were in the game "whatever the cost" - to reach another day.
I have been experimenting with my Breville Oracle and single shots which seems to have a slightly larger single shot basket than standard. I don’t adjust my grinder from the double shot setting. I use 10 g of coffee. I have the single shot button programmed to stop at 17 seconds I end up with 32 ml shot. The cremma is good its tasty not quite as nice as half a double but close as Dammit is to swearing. Which is close enough for me especially in a latte which I prefer a single or if having a double I have it in a mug. I do also use a spiny distribution thingy and a spring loaded MiiCoffee tamper that might be the difference. I only do that because I enjoy the process off it. My daughter doesn’t use it at all and there is little to no difference.
This video was fairly pointless and misleading as some comments have pointed out. The meal in the glass does not and never has referred to its density but its nutritional content even if you dont want to hear that @WireGourmet. Guinness has been proven to be high in antioxidants when consumed in moderation, similar to the effects of red wine.
Real Guinness. Was the only. Beer allowed into Germany. And all other beers were banned. Due to ther ingredients does that not tell u something. Real Guinness has always been good for u.
I just got one but it seems to be broken? I ran through some coffee to see how coarse it could grind and now i can't rotate the dial well. It gets stuck halfway through the espresso settings. Also, the burrs don't seem to move closer together. So I have to contact the store and see what's going on. Very frustrating because I as super excited to try this machine.
