This past weekend I helped good friend and Hungry Scientist Ryan Horan brew some beer. I was there more to help document the process than anything else as my knowledge of brewing is minimal. Ryan has been perfecting his process and is making his own Hog Splitter Imperial Stout this time around. Stay tuned for some more posts that describe the process.
What is THAT?
So we did a little searchin’ around, found some racy topics associated with the key words, then stumbled upon a terrific blog called Fermentarium. Dude is clearly of the Hungry Scientist tribe: he’s got a degree in computer science, is a software engineer consultant, and writes obsessively about DIY wine, beer, cider, mead, and other spirits. Today’s featured topic is a USB thumb drive/bottle opener. It works with Windows, Mac OSX, Linux, AND all bottled beers with a bottle cap! Other discussions include which kinds of sugars will carbonate your homebrewed beer with the lightest results; why French nuclear scientists are blasting ion beams through bottles of wine; and Jessica Simpson’s new vitamin beer, Stampede Light. This guy should pull a chair up to our table.
Take a first sneak peek inside the new, the beautiful, the one and only HUNGRY SCIENTIST HANDBOOK
! Hitting bookstore shelves this Tuesday, folks. Get ‘em while they’re hot. (What is not hot, actually, is the fact that they omitted the hotter of the photos from the book from this sneaky peeky thing. So stay excited, folks. More is in store. Your store!)
Search for “risks of dessert farming” on NY Times online Video. First time I’ve seen irrigation systems controlled by cell phones. Anyone know how this technology works and how it could be hacked for “indoor agriculture”…?
Check it out, y’all—front page (well, not quite) of the LA Times!
http://latimesblogs.latimes.com/jacketcopy/2008/09/for-a-dry-ice-m.html
No, not grape juice… Vino! Made with our very own hands. This past weekend the Hungry Scientist Horde headed to Healdsburg, CA, to crush the fine syrah grapes of that heavenly valley. We filled seven or eight big garbage cans with grapes, fed them through an auger to destem them, and dumped what remained into holding buckets. There, the mixture of juice and skins, otherwise called must, will age for the next three to four weeks, at which point we will return to crush it in a press and pour it into barrels to age for another year or two. Biggest thanks to Jeff, Tatsu, and Angelo, our supreme hosts. Enjoy photos of the event here.
I have been making a lot of liquid nitrogen (LN2) ice cream these days. One of the great things about this technique is that you can load your ice cream with all kinds of tasty booze. The alcohol lowers the freezing temperature and actually helps make the texture of the frozen treat smoother when using LN2.
Because LN2 has such a low freezing temperature it can turn traditional ice cream mix into crunchy bits, like dip in dots. With a splash of whiskey or rum you can avoid all this, its like anti freeze for your ice cream.
“How many licks does it take to get to the center of a Tootsie Pop?… The world may never know.”
The world launch of iLick happened last night at the TechCrunch August in July party. Rubbing elbows with the investors and entrepreneurs of Silicon Valley was the perfect venue to demo our breakthrough in interactive mobile phone experience. By the end of the night we had employees from Apple licking their phones and the imaginations of the valley going.
Everyone from MC Hammer to Robert Scoble was commenting on the tongue training phenomenon. iLick is coming soon to Apple’s App store. So keep your eyes and tongues out for its arrival.
“This is the killer app. It is a lady killer!”
MC Hammer
“Now I have heard it all!”
Robert Scoble
0
0
1
0
