But when he poured the milk gunk into the toilet, did a catfish pop out?
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Huh. I guess carbonating spirits isn’t that weird an idea, I mean I frequently add club soda to scotch and tonic to gin. I wonder what the sweetness enhancement mechanism is?
ETA this article from Wired about the effect of carbonation on taste:
and this paper from The Journal of Gastroenterology, which seems to contradict the Wired article:
https://www.gastrojournal.org/article/S0016-5085(13)00798-1/fulltext
You know that what you eat you are
But what is sweet now turns so sour
We all know obla-dibla-da
But can you show me where you are?
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It’s been 4-5 years since I have played with the Perlini or discussed it with others. It didn’t make everything sweeter across the board. Just the amaro as I recall. And I’m not suggesting it altered the actual level of sweetness. But it did alter how a person perceived the various flavor notes. And it was more than the effect of adding a carbonated liquid to a spirit. Carbonating a spirit or cocktail gave it a kick and it seemed more active in the mouth and across the tongue. Some flavors seemed more vivid.
… oh I need to go read what you just added to your post. Looks interesting.
Very cool reads. Clearly there is still much we have to learn about taste.
One thing that comes to mind is that amaros are dense in terms of flavor. To someone new to them they will only notice the bitter note. But as you drink more over time, you get better at teasing apart the other flavors. My gut feeling is that the carbonation process helps expand the various notes so they are individually more noticeable.
Reminds me of a tasting I had with the Suntory rep here in Seattle. After tasting everything neat, he had us add a drop of water against our protests. Trust me, he said. Sure enough, the flavor profile opened up and we were able to enjoy notes that were too subtle when sipped neat.
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My thought going in was that he was going to end up making a pretty terrible capuccino.
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THANK YOU. I was just gonna say…
The obvious solution is to hook the CO2 tank directly to the cow.
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¿Por qué no los dos?
THIS.
I always add a drop or two of water (or as close as possible, since I don’t actually carry around an eyedropper) to any good Scotch I drink. Every person who’s seen me do it for the first time has the same reaction: a slight lifting of the nose, followed by “you put water in your whiskey?” Then I get them to try it, and they become converts.
I’m particularly fond of Islay malts, and the before/after contrast is spectacular.
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Q: What does a 21st Amendment extremist’s T-shirt say?
A: ΜΟΛΣΟΝ ΛΑΓΕΡ!
Exactly. It’s not to water down the drink. I still raise my nose if I see others do that. But a drop or two. Mmmmm yummy.
[high five]
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Habit. We have three dish towels handy in the kitchen besides the wash rag. We also use cloth napkins. The paper towel dispenser sits way off in the corner, mostly for cleaning up really greasy messes like cleaning out the cast iron frying pan.
For really small, easy messes that don’t take a whole paper towel, like picking up that smudge of mud (god, I hope that’s mud) the dog leaves on the floor, a facial tissue can be a smaller investment.
And age. When I was in my twenties, I’d just throw a roll of paper towels on a mess and not think twice.
Also popular in Korea: Milkis
Removed Wikipedia onebox since @ficuswhisperer beat me to it: Milkis
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Worth repeating, as Milkis is amazing.
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