The totally off-topic thread

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Pushka said:
PUTI?

No, lemon juice in the egg whites for pavlova. Very technical discussion that JohnK. ;)
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I always thought you added a dash of vinegar. I think it's something to do with chemical reactions - oh how I wish I'd paid more attention to the science in first form domestic science. Don't chemical reactions come into play? For example - the French whisk egg whites by hand with a balloon whisk in a round copper bowl and add either lemon juice or vinegar. I hope some scientist person can explain - I'm guessing some element of acid. Vinegar is acetic acid, and lemon juice is tartaric acid, yes? So what reaction do they have with the egg white? I know you can clean copper with a half lemon dipped in salt......Not sure how that works either. I am totally confident some brainy FF will be able to explain it all very clearly. Just remember Form 2 science was where I stopped paying attention.
 
cove said:
JohnK if you can set the temperature sensor a bit higher seeing your pain barrier to heat is higher you won't get chased down the street with a huge power bill. Have it come on at say 25 degrees rather than 22 degrees and your new cost will be under control so to speak.
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When I have my aircon on & set to 25 degrees I call it heating!
 
Beer produced in 2014 is best to be tested in 2014. Beer does not improve with age so it is quite different from humans.
At home we run on 22 degrees when it is 40 outside but it is free during the summer from our solar system until the sun goes down.
 
We run our aircon on 24 degrees and find that economical and comfortable
 
Shelf said:
Iirc some coopers varieties have a 'best after' date
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Q. Can you tell us a little about the “Best After” date on Coopers bottles – something that delights those drinkers interested enough to notice. When was it introduced? Does that date indicate the time all of the yeast in the bottle should have consumed all the sugar? Do you add a little bit of sugar and yeast to the beer just before you bottle it? How long does it take for this bottle fermentation to occur? Do Coopers beers not go “off” like other beers do (and hence not need a ‘best before’?) Did this bottle fermentation used to occur in storage prior to bottling or has it always been a feature of Coopers beers? A. The main reason any beer deteriorates is oxidisation. Pasteurised beers such as lagers begin to deteriorate immediately after bottling and are best drunk fresh. Naturally conditioned ales, such as Coopers, are not pasteurised and contain live yeast that mops up dissolved oxygen. As a result, these naturally conditioned ales age and have a far longer shelf life than lagers.
The “Best After” date is a product of this difference and follows the introduction of “Best Before” dates for all food products in Australia in December 2001.
Ahead of these regulations, Australia’s brewers met to agree on the shelf life for beer.
For pasteurised beer, this shelf life was determined to be nine months. However, because Coopers ales contain “live” yeast and age slowly, they was exempted from the need to carry a “Best Before” date.
I decided that Coopers should carry a “best after” date for its ales instead, partly to highlight the difference between its ales and lagers, and, as you point out, to create a point of interest.
This date indicates when the ale has completed its secondary fermentation within the bottle, although Coopers stores its beers in its warehouse until this date has been reached before distribution.

As you suggested, secondary fermentation involves the addition of a little sugar and yeast to the ale before bottling. The sugar is converted by the yeast into carbon dioxide, which produces the “head”, and a little extra alcohol. It is the same process used in the production of good quality sparkling wines, such as champagnes.
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From Tim Cooper
 
Had one of the nicest surprises ever :)
My sister in Cooma texted me to ask me to FaceTime so I could look at something for her. I assumed it would be a rash or boil on one of my nephews.
It was my Mum and Dad !!
Neither of us had any idea they were coming over. Grand kids over the moon :D
 
Julesmac said:
I always thought you added a dash of vinegar. I think it's something to do with chemical reactions - oh how I wish I'd paid more attention to the science in first form domestic science. Don't chemical reactions come into play? For example - the French whisk egg whites by hand with a balloon whisk in a round copper bowl and add either lemon juice or vinegar. I hope some scientist person can explain - I'm guessing some element of acid. Vinegar is acetic acid, and lemon juice is tartaric acid, yes? So what reaction do they have with the egg white? I know you can clean copper with a half lemon dipped in salt......Not sure how that works either. I am totally confident some brainy FF will be able to explain it all very clearly. Just remember Form 2 science was where I stopped paying attention.
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I've always used vinegar.
 
And my grandmother is from Kelvin Grove.My grandparents also called their home in Eastwood Kelvin Grove.
 
Surprising the links Brisbane has with Scotland, such as the Storey bridge and of course even the cities name.
 
drron said:
And my grandmother is from Kelvin Grove.My grandparents also called their home in Eastwood Kelvin Grove.
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My wife is from Red Range but was born in Glen Innes (no hospital in RR) and we call our house Melton Glen.
And the Melton comes from......
 
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