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Gigga

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Everything posted by Gigga

  1. Gigga

    Coffee

    I've done all the o-rings and gasket, I think the problem is it was so limescaled up inside that there's not a smooth surface for the boiler to seal so I need to take it all back apart, scrape it all down and put it all back together. It's not a complicated machine to take apart but I need to clear counter space and set aside an hour or so to mess with it and I've already torn it all down and rebuilt it about three times. Typically when I decide I have a hankering for espresso I get the impetus to go at it and then promptly forget once I've made a filter coffee and sat down to do something else.
  2. Gigga

    Coffee

    Ah, no worries, lets not bother with international shipping! I do already have a Baby Gaggia but it leaks around the grouphead and I've been too lazy to fix it.
  3. Gigga

    Coffee

    How much do you want for your gaggia?
  4. Drug dealer scales for weighing out acids, salt, yeast etc to the .1 of a gram. I do have normal scales that do half grams but they aren't really that accurate. Tiny clay pots I bought from someone in the creative folder that are perfect for weighing out little bits of stuff in, or putting dips in.
  5. Gigga

    Coffee

    The Cafetiere will give a decent cup if you use the hoffman method. (basically leaving it until all the coffee settles) but that's not much of a ritual just popping coffee into a jug and pouring water over it. Personally, I'd go for either a mokka pot or a pourover if the routine is important. A nice white ceramic v60 would give you a good cup and the method is quite involved. Weigh the coffee, pour the water over in stages until it reaches the weight you are looking for. You may end up rapidly deciding you need a fancy grinder and a swan neck kettle though so for simplicity I'd look at a Mokka Pot.
  6. Gigga

    Coffee

    I much prefer the Swedish approach to work. You'll see little groups of people making their own drinks in the kitchen or at a table drinking a coffee for 10 mins or so and chatting at various points throughout the day. In England you get someone making a round of tea so only one person has to stop working. At my old place they also had a cheese and crackers break at 9:45 every day which served as a sort of whole office meeting where announcements were made, it was a much friendlier and sociable work environment.
  7. Mine came through after a few days. I've actually got 3 of them left and I'm unlikely to buy 3 packs of beer before the end of the month so if anyone wants a code post here and I'll PM you one.
  8. I make Yorkshire puddings with oat and soy milk, using the serious eats recipe, with no issues. The things that most often go wrong are - oil not hot enought Or overfilled batter - not baking for long enough to get them to stay puffed out or opening the door part way through and having them collapse Both those issues will give you unrisen little dumpling things.
  9. I think Albion fans would be happiest with a team that plays passing football, not necessarily tika taka or possession focussed, just keeping the ball on the ground and building up the attack. You could see from them chanting for Bilic in the last few games that they want the team to play football. There is a section of the fans who won't give a fuck as long as we are winning - the big difference under Ismael compared to Pulis was that seemingly the whole fanbase had turned, Pulis still had his fans after he was sacked because he got the bare minimum results even if the games were unwatchable. If we're good enough to make the play offs, Bruce might have the right experience to get us through them and be seen as less of a gamble, but the fear is that it demoralises the players and fans even more and we continue to slide. It would suit the players and the fans to go for someone with a connection to the club who favours attractive, passing football.
  10. Much like Allardyce, these guys somehow get a reputation for being a safe pair of hands just due to being around for a while but it's failed so many times I can't see why they want to keep smashing their heads against the same brick wall. The two big, fundamental decisions at Albion that have fucked things recently were not supporting Steve Clarke with signings when we were in the Prem and pushing for mid table, which was all about the bald cunt in charge making his millions, and then sacking Bilic when he'd just turned the team performances around and would, I think, have kept us up. Why they thought Allardyce was going to save us I'm really not sure, but it was a stupid decision. Fans who have put up with decades of underinvestment and years of stagnant, shitty football with Pulis, Pardew and Allardyce really don't deserve to be put through Steve Bruce and I fear we'll have a good few years in the Championship ahead of us if that's the way we go.
  11. Steve Bruce would be a disaster if they want to reconnect with the fans. I'm hoping they go for Enzo Maresca.
  12. Sort of, I mean, in practice yes but it's not really the point. The whole idea is to camp in the opponents half and pressure them into making mistakes so you can attack but it can't work that way against teams who defend and don't want the ball. He's taken a bunch of players who were used to a short passing/counter attacking team and got them playing so far up the pitch they have no space to get behind the defence and then when they lose the ball they concede stupid goals because there's two centre backs on the half way line and the keeper is miles out of his goal. The striker we had on loan who was supposedly at fault for our poor form scoring off a through ball 5 minutes into his cardiff debut, which kind of implies it's the tactics rather than the playing staff to blame.
  13. Things are looking dire at West Brom. At the start of the season it looked like the high pressure, relentless pressing thing with Ismael was going to work, despite appearing like a terrible decision on paper but it's looking increasingly like his position is untenable now. It was a dumb enough decision to sack a manager who had just started to turn around a poor start to bring in allardyce, but it's seeming like they have outdone themselves by embarking on a huge rebuild project with no funds and a team of players on premier League salaries who are poorly suited to the style of play. The fans have all lost patience but the board won't spend on players so why would they spend millions on changing the manager when they hired him for a long term culture change? At this point it's unlikely the club will reach the playoffs and if they do, Ismael's style doesn't seem well suited to a knockout format, so it's really stick or twist time.
  14. Just got my "reward" through from the referral link and ordered two of the Tryanuary packs with free shipping for £58 which is ridiculous value. I think I'll end up with 3 more vouchers so I'll post a couple in here once they come through.
  15. I'm a big dummy.. I didn't read the thing they sent me at all. Anyone can get the 50% off with this link (http://brewbynumbers.refr.cc/garethl) (and it gives me 50% off too) But I've already referred someone so if one of you guys wants to get your referral link you can put your details in here and generate your own link https://brewbynumbers.us19.list-manage.com/track/click?u=c0d7d5f821f26134fd98ea9d7&id=b624591d0f&e=6206338241
  16. I've just had a PM about this so maybe someone else could do the next referral and get the 50% off themselves.
  17. They sent me a refer a friend thing if anyone wants to try the Tryanuary box for half price. That would make it £29 for 24 beers, and despite the delivery issues the beers are always decent.
  18. Serious eats Yorkshire puds are the best
  19. Gigga

    Coffee

    I've got a cheap temp controlled gooseneck and as long as you are aware that you need to set it to a lower temperature than you actually want, and that how much lower very much depends on how much water you are boiling, it works to provide a stable temperature. James Hoffman suggests just using water as close to boiling as possible, but I don't really get on with Hoffman's method for pourover and I prefer to set my kettle to 85, it will reach about 92 when I start pouring. if you are using a water source where the water is coming out at a constant temperature you'll possibly be having different results to someone who is using a kettle that's cooling down from the time it clicks off. I think the suggestion is that cooler water gives you more acidity (lower extraction) and hotter gives you more extraction but you can dial that in with the grind size as well, so if you know you are using boiling water use a coarser grind. My pourover grind is one click below the filter setting on the Wilfa, which works for me to give me the extraction I want (on the acidic side) from the temperature I'm using.
  20. Gigga

    Coffee

    I found all Pact's stuff to be fairly bland but in general I was feeling the same way as you. I've found that I'm getting loads better results from coffee flavour since I changed my pourover method. I now pour at 45g intervals and let it completely drawn down between each pour. I don't know if it's possible to do this in the clever but it's worth a try. I got a better grinder around the same time that's helped me dial in the grind, too, but the method has got me better results out of supermarket pre-ground too. The beans I'm really enjoying at the moment are these Natural Ethiopian. They have a funky, almost agricole rum like aroma that carries over into the flavour and they have quite a fruity, citrussy note to them.
  21. Well like, I don't know about you but I'd always thought blenders were shit and now I've got a vitamix I realise that it's just standard blenders that are shit. The vitamix will happily chew through ice so you can make proper smooth frappe cocktails. If you want to make a nice puree the vitamix obviously will let you do that too, I often use mine to make really nice smooth sauces, mayonaise etc. You can do that with a stick blender but it's just so convenient to pop it in the vitamix which is next to the hob and then back into the pot to simmer. Where it comes into it's own for me is when I'm making stupid cocktail things, I can blend up all the fruit/nuts or whatever, seperate the solids with a nut milk bag and then get super smooth liquid to make into a syrup, or if I want to make seitan and it's got beans or tofu or whatever as part of the "wet" ingredients everything just gets thrown in the blender and comes out homogenous. Then there's your pudding type things, like if you want to make a set jelly you can whizz up your ingredients and your agar or whatever and it all comes out perfectly mixed. If you think you need a stand mixer or a food processor ahead of the vitamix then get that and a stick blender, the stick blender will do your puree stuff with a bit of elbow grease, but I've got a stand mixer and I don't use it as much - maybe I'd use the food processor in place of the blender for some stuff, I don't know.. I kind of like doing most of the chopping and stuff that a food processor would be used for myself. Oh, I also used my vitamix to smash apples into mush when I was making cider, I wouldn't recommend it as a method but it worked, apart from when I stuck the dabber thing in without the top on and it hit the blades and and explosion of apple pulp covered me and my entire kitchen. As far as a workhorse goes, it's pretty bulletproof. I don't think I've found anything it wouldn't cut through and despite the various abuses it's still going strong. The only kitchen gadget that get's nearly as much use is the sous vide wand (ignoring the coffee grinder I use every morning because it's not got any other uses)
  22. I find Sazerac a bit sweet. The good thing about old overholt is that it's actually one of a number of brands made in the same place, with the same mash bill, so most cheap rye is exactly the same. It's disappeared from supermarket shelves recently but Jim Beam Rye was basically the same, for example. George dickel, redemption, knob creek rye etc.. all basically the same stuff aged for different lengths, filtered or not etc but it's the same whiskey.
  23. The best thing I bought for my kitchen was a Vitamix. It opened up so many possibilities I didn't have before.
  24. If the chillis you used were frozen then you probably won't get any fermentation. If you give it another go, throw a handful of fresh chillis in. How come you went for 5% brine btw? I generally use 2% for lacto fermentation.
  25. I've recently bought a decent camera (OMD-II) and I grabbed a few vintage lenses from my Dad's collection including a Pentacon 30mm, Hanimex Wide 35mm, Super Takumar 55mm and a few other bits and pieces. Some of these lenses take really good photos with great depth of field and bokeh but to actually get nice photos of people with them I need to know how to adjust for lighting, position people in the right place, frame the shot etc. So I thought it might be nice to start a thread for this and maybe people could share their photos and what went into them?
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