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What are you drinking right now? - Page 735

post #11011 of 12079
9/13/12 at 10:19pm
I think it was great.
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post #11012 of 12079
9/13/12 at 10:54pm
I usually just use the ice from the refrigerator icemaker. It's not the most amazing ice ever, but I don't have to put effort into making it, and I really don't care about how clear my ice is or if it chips a little. Only time I care is in drinks like the old fashioned, where I'd prefer bigger chunks to melt a little more slowly, but I get by.
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post #11013 of 12079
9/13/12 at 11:51pm
Quote:
Originally Posted by Synthese View Post

Yes to the first. I missed the ice thread I suppose, I've always been under the impression you need one of those shaking-blowing-air-machine things to get ice without air bubbles/opacity to it, but I'll turn to google.

Actually, the best commercial ice is made very slowly at just near freezing temperatures - it takes something like 3 days to make a standard block of ice. As the ice forms it pushes the impurities and bubbles towards the middle and they cut the center portion out as it goes along. It's pretty expensive, for ice. /interestingicediscussion
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post #11014 of 12079
9/14/12 at 8:23am
My understanding is that the best way to try to get clear ice at home is to use distilled water that you boil first before freezing. Never tried it, although I do have the ice ball molds (work very well), and the Tovolo King Cube trays (also work very well). Perhaps I will give it a try this weekend and report back.

Actually, I will. Challenge accepted!!!
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post #11015 of 12079
9/14/12 at 8:26am
Quote:
Originally Posted by cptjeff View Post

I usually just use the ice from the refrigerator icemaker. It's not the most amazing ice ever, but I don't have to put effort into making it, and I really don't care about how clear my ice is or if it chips a little. Only time I care is in drinks like the old fashioned, where I'd prefer bigger chunks to melt a little more slowly, but I get by.

Pretty much this. My fridge is hooked up to our RO water filter and that's just fancy enough for me.
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post #11016 of 12079
9/14/12 at 8:36am
Just when you thought StyleForum had run out of silly pursuits to spend money on...
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post #11017 of 12079
9/14/12 at 8:43am
Quote:
Originally Posted by Douglas View Post

Just when you thought StyleForum had run out of silly pursuits to spend money on...
http://youtu.be/0zpZp-7DCfw
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post #11018 of 12079
9/14/12 at 9:07am
I use this redface.gif
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post #11019 of 12079
9/14/12 at 9:15am
Quote:
Originally Posted by Douglas View Post

Just when you thought StyleForum had run out of silly pursuits to spend money on...

So who put the gravel in your Cheerios this morning?

devil.gif
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post #11020 of 12079
9/14/12 at 9:28am
Quote:
Originally Posted by itsstillmatt View Post

http://youtu.be/0zpZp-7DCfw

That reminds me of a skit I saw featuring hand-squeezed raisin juice.
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post #11021 of 12079
9/14/12 at 9:33am
styleforum ice carving challenge - person with the most fingers left wins icon_gu_b_slayer[1].gif
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post #11022 of 12079
9/14/12 at 10:53am
Quote:
Originally Posted by erictheobscure View Post

I use this redface.gif
What I don't get is how they came up with such a stupid photo. Milky, cracking ice? Come on...

@Matt: Actually, it looks awesome (great gimmick wink.gif). Have heard about it, would never have though that it works that fast. But the size of the balls is much too small, imo. Overall, look-wise, I prefer cubes over balls though.
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post #11023 of 12079
9/14/12 at 11:25am
b1os, you can get the larger ones as well, up to 3.1", but they then cost about $2000.00 though.
http://www.japantrendshop.com/ice-ball-mold-for-perfect-ice-spheres-p-244.html?a_aid=weirdnews
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post #11024 of 12079
9/14/12 at 11:43am
Not bad, just ordered one.

Really.

Maybe.
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post #11025 of 12079
9/14/12 at 5:17pm
A Manhattan. Something was off. I probably used one drop Angostura bitters too many. But I think it's more the mix of Carpano Antica and Woodford Reserve that I'm not fond of. Too dry/sharp.
I'm sure yours will be better, pio.
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