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Camper English
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@Gazi Very interesting, thank you.
Toggle Commented 13 hours ago on The Potato, Explained at Alcademics
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@Gordian-Knot - If it fits on top of any container and the holes are submerged into the water it *could* work. You could try it on some kind of tupperware/disposable pan as long as you can keep it partially out of the water in the container beneath. Alternately, you could probably use four thermoses. For now you could try with one thermos and just balance the rest over the edge on a stack of frozen peas or something. Because water expands when it freezes, the little bit of water that comes out when you tip it over doesn't make a difference, the mold is still full.
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@Kelly - Not as of when I visited.
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@Stella Thank you I have added it.
Toggle Commented Mar 12, 2021 on Non-Alcoholic Spirit Brands List at Alcademics
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@eric shroetter - I'm sure I fully understand the situation but is it just a matter of the water/mass in the fruit diluting the overall alcohol in the bottle?
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I bought some collins-sized ice cube trays (these ones) and decided to make an ice spear version of Jenga. I mean, why not? I didn't expect it would actually work. I mean, it didn't work all that well but I was able to get three out! Probably the second two... Continue reading
Posted Feb 28, 2021 at Alcademics
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I made striped ice cubes. The first time I made striped ice was just before I figured out directional freezing to make clear ice. Having realized that the cloudiness in ice was caused by trapped air and not minerals, I tried to pour very thin layers of water in a... Continue reading
Posted Feb 23, 2021 at Alcademics
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VinePair writer Tim McKirdy wrote a story on How to Create Perfectly Clear Ice, so naturally he included Directional Freezing, and the method I created way back in 2009 using a picnic cooler. This is just a quick post to link to it so that I don't forget. Check it... Continue reading
Posted Feb 19, 2021 at Alcademics
@Cath - Well there are two issues: The first is whether there can be a net positive from botanical nutrients when we're drinking alcohol generally. Many companies market 'healthy' alcohol and I disagree with framing booze as healthy in general. But to your question (and I am not a chemist or nutritionist) - I think it depends on the nutrients in question. For example, I think the essential oils would be okay since essential oils are often extracted/preserved in alcohol generally. Minerals would be fine. Some things will oxidize- either right away (like mint) or over time and render those things ineffective. The alcohol will help kill living critters like bacteria, while preserving organic matter. So my very non-specific and non-scientific answer overall is that alcohol should preserve some but not all of the organic nutrients from matter infused into it. But at the end of the day they're preserved in alcohol and nobody should try to drink their way into health.
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@Akiko - I don't work for the brand, but I am reasonably sure there are no artificial flavorings as they would have to be declared on the label. Propylene glycol - everything I saw seemed to be using low tech/natural extraction processes (water distillation, etc), but I can't say for sure. I don't know how often (if ever) it is employed in making flavors for spirits.
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@Abel - I don't have any experiences with one brand vs another, sorry. As far as using it one after another, you could sit the bottom part in a shallow tray of running hot water so it would continually refresh its heat. Not sure if that would be enough as the top half needs to be refreshed in warmth as well. If you had two of them it could certainly work, placing them in hot water in between. If I were trying it I would have boiling water nearby and try just dipping it in it in between. As they're super conductive I bet it would warm up pretty quickly. But anyway I don't think any of the commercial ones would be able to make more than a couple in a row from my experience.
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@Christian - Yep the most important thing is to not block the hole in the bottom of the tray. Another thing to do is to "shake" the object you're putting into the tray to make sure no bubbles are secretly clinging to the undersides. And as you stated, making sure to wash off any liquid such as cherry syrup. And in the case of citrus; they work a lot better with just the peels so the juice doesn't squish out and make the ice cloudy.
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@Michael Scott - Distilled water doesn't work. You might want to start at the overviews here: https://www.alcademics.com/index-of-ice-experiments-on-alcademics.html Nothing wrong with styrofoam cups if they insulate well enough! Camper
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The Diageo archives are now online for a 3D tour. I have some specific things I am looking for so tonight I decided to look around. While they don't give the ultra-super closeup or access to individual documents I was hoping for (but was not optimistic to find) it was... Continue reading
Posted Jan 20, 2021 at Alcademics
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Men's Journal did a story on directional freezing highlighting my cooler method of 11 years ago. Spoiler: It still works. Check it out here. Continue reading
Posted Jan 18, 2021 at Alcademics
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I attempted to make sidewalk chalk from eggshells, following the advice linked to from the Eggs and Sustainability page here on CocktailGreen. The basic procedure is: Collect eggshells, boil them to clean them. Mix with flour, water, and food coloring. Put into a tube and allow to dry. I did the above, and spoiler: it turned out bad. In the first place, I buy mostly brown eggs (to encourage biodiversity) and thus the eggshells started with a beige base rather than white. The second and far worse thing was: they smelled awful! They took a long time to dry (I... Continue reading
Posted Jan 18, 2021 at CocktailGreen
@Mobrien Yes, after opening refrigerate all vermouth. The sweet will last much longer than dry.
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I was interviewed for a story on ice that appeared in the Wall Street Journal this week. Here's the story link if you have subscriber access. The intro part that mentions me is below. Continue reading
Posted Jan 16, 2021 at Alcademics
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I recently saw a distillery that sent a press release announcing they were going "plastic neutral" by using the rePurpose program. It works a lot like carbon offsets: You use their tool to calculate your plastic use (for all the plastic that can't be recycled or eliminated), and then purchase "plastic offsets" to fund waste recycling organizations. Carbon offset programs are available for the carbon created by one's business, home, airline flights, events, etc. This seems exactly the same. On the plus side, as long as the offset organizations are funneling the money to actual pro-environmental causes with low overhead... Continue reading
Posted Jan 12, 2021 at CocktailGreen
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A few years back. a couple different ice adventurers figured out that you can use a silicone ice cube tray to make clear cubes in a directional freezing system (an insulated cooler in a freezer) simply by poking holes in the bottom of the tray, setting the tray on a... Continue reading
Posted Jan 11, 2021 at Alcademics
@Mickey - The used barrels are not old wine barrels, they're just used Armagnac barrels. First a barrel is used a few times for new wine, until it's less aggressive. Then it is reclassified as an older (rather than used) barrel. If I remember correctly, both for armagnac and cognac you cannot put it into a finishing barrel and still be in the legal category. You can have a "cognac finished in a bourbon cask" but legally at that point it is no longer cognac. It's similar with "bourbon finished in a cognac cask."
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@Benjamin I mean, the price is high but it's top quality, as recommended by *me* hehe.
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@Benjamin Alas, not if they're colored. Freezing treats color like an impurity and pushes it around. If you use food coloring in an igloo cooler it pushes it all to the bottom, it's wild. you could make them clear with a hole, but only if you set it on top of other water in the cooler .
Toggle Commented Jan 2, 2021 on Rainbow Mini Ice Balls at Alcademics
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@Lan In the other posts linked above, I tried with chickpea powder.
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Josh Colquitt [facebook page] contacted me on Facebook to share some clear ice work he's been doing. He has been filling a punch cooler (aka "beverage dispenser") with water and freezing with the top off inside a big top-loading freezer. The cooler freezes from top to bottom via directional freezing,... Continue reading
Posted Dec 29, 2020 at Alcademics