Discover Top Posts Tagged with #dave arnold

FROM : onibi-onibi - Rainbow Lorikeet, at Bonogin on the Gold Coast, Australia - by Dave Arnold

Choose your TAG themes -posts since 2020- on Archive top bar: https://world-exploration.tumblr.com/archive

#onibi-onibi #parrots #birds #colorful #photos #november #wild animals #wildlife #animals & wild animals #australia #dave arnold

Hey, fellow Adventures in Odyssey fans! Looks like we’ll know what will ultimately happen to Eugene in Album 75, in Summer 2023. Marshall Younger has requested prayers, as he’s currently writing the script that specifically addresses Eugene, and recording begins this January, as I’m typing this. Please be praying for the cast and crew!

#adventures in Odyssey #AiO #Eugene Meltsner #Marshall younger #Dave Arnold #Kathy Buchanan #Album 75

The Portable Egg Chart - Adapted from The Low-Temperature and Sous-Vide Primer by Dave Arnold.

#egg #Sous-Vide #Dave Arnold

Dave Arnold’s Food-Grade Citric Acid Trick

Nick Bennet of Porchlight for Esquire:

"Citric acid. Not just a little lime or lemon juice. I am talking about food-grade citric acid," explains Bennett. He uses the water-soluble powder to add brightness to his cocktails like the Citron Solution and Porchlight's take on a classic Cosmo. "The boosted acidity balances the cocktail without altering the flavor in the way an extra lemon or lime would." Bennett claims he swiped this trick from the legendary Dave Arnold, who used it at his bar Booker and Dax to make orange juice as acidic as lemon juice. "My mind was blown by the possibilities."

Head over to Esquire for a few more helpful tips, including how to keep mint fresher longer.

#featured #barsmarts #bartenders #cocktails #bartending #bartender trick #the more you know #dave arnold

FROM : californiakim - Rainbow Lorikeet, at Bonogin on the Gold Coast, Australia - by Dave Arnold

#californiakim #parrots #birds #photos #wild animals #wildlife #australia #dave arnold #animals & wild animals #08-20

Liquid Intelligence: The Art and Science of the Perfect Cocktail, by Dave Arnold

This book is less a recipe book and more a book that happens to contain recipes chosen in order to demonstrate a point. The author is the most enormous nerd about cocktails you can possibly imagine (however much of a nerd you're thinking, he goes further) and he painstakingly explains to the reader every facet of cocktail making that can affect the flavour/appearance/mouthfeel of the drink, the science behind it, and all of his complex techniques for achieving the most desirable outcomes. I am not the kind of person who will ever be making cocktails to these exacting specifications, but reading Arnold's deep and abiding feelings that these things matter was actually a very enjoyable experience! The last section of the book was all about his feelings about g&t's, which happen to be one of my favourite cocktails, so it was kind of the perfect note to end on in terms of thinking about what matters to him versus what matters to me. An actual quote from the book: "In 2005, I realized that I would never be satisfied with a traditional G&T. It was a profound moment. [...] I felt compelled to break down the entire gin and tonic and rebuild it from first principles." I love his passion, and also, no I will NOT be making my own quinine syrup (using pure quinine extract, which is difficult to get your hands on because you can easily kill someone with it) or clarifying lime juice (lime juice is apparently particularly hard to clarify! but he put a lot of work into it and eventually came up with a many-step process involving three different chemical agents plus a centrifuge). However, I was interested to learn that apparently your standard tonic water is supposed to have a lemon-lime flavour along with the quinine bitterness, which might explain why some venues I have regrettably purchased a bad g&t from have not added any lime juice to the drink. They are WRONG (the addition of lime juice is vital to the flavour experience) but I now understand why they went wrong! They thought there was already sufficient citrus flavour! Probably my biggest actually useful takeaway from this book is that temperature significantly affects perception of flavour, so it is actually relevant what temperature your drink is. It's not in fact akin to how some people just really like their water ice cold where I prefer mine tap-cold only. The balance of flavours in a drink will be affected by how cold it is, because different flavours are more prominent at different temperatures, and the mix of ingredients has been calibrated for a specific temperature. But I wasn't reading this book for useful takeaways, so this was merely a nice bonus. I was reading it because it looked like it would be fun to read. And it succeeded in what I was looking for from it!

#liquid intelligence #dave arnold #book thoughts