Comments for Encore un de foutu

Comment on Natural Wine, sort of like Organic used to be. by Will

Will — Fri, 16 Jul 2010 02:11:21 +0000

Thanks Jarred. Glad you liked it. It amused me to write.

Comment on Natural Wine, sort of like Organic used to be. by jarred gild

jarred gild — Mon, 12 Jul 2010 18:26:17 +0000

this is a very nice post. i think it subconsciously informed my own writing for 32 days, but we’ve been swimming in the same river since before either was written. glad to find more folks that get it.

Comment on beautiful solutions to an almost obsolete orchard problem by Caitlin

Caitlin — Sun, 06 Jun 2010 14:06:05 +0000

This is brilliant, Will. You’re set to do garden magic!

Comment on yogurt is warm milk held overnight by s*kate

s*kate — Mon, 31 May 2010 10:09:41 +0000

:-D

Comment on yogurt is warm milk held overnight by Will Huenink

Will Huenink — Sun, 30 May 2010 15:55:50 +0000

Hey Kate, thanks! This is the best reason to keep a blog yet!

Comment on yogurt is warm milk held overnight by s*kate

s*kate — Sun, 30 May 2010 04:39:57 +0000

If you heat it to near boiling and let it cool before adding the culture, you will get a thicker yoghurt but you have killed off the bacteria that were in the milk if the milk was raw. If my milk is raw I don’t heat it high, but if it’s pasteurised then it doesn’t make any difference. Ropey – think that might be if the milk is a bit too hot when you add the culture and it kind of curdles before it becomes yoghurt.

Comment on yogurt is warm milk held overnight by Will Huenink

Will Huenink — Sun, 30 May 2010 00:45:19 +0000

I think that is a hasty assertion, wife. Of course, we could just look it up on the internet.

Comment on yogurt is warm milk held overnight by Missus

Missus — Sat, 29 May 2010 22:48:25 +0000

I think it’s more likely to be “ropey” if you don’t heat it up first.

Comment on yogurt is warm milk held overnight by Will Huenink

Will Huenink — Sat, 29 May 2010 22:45:31 +0000

Comment. Though I’ve read it’s optional, I’ve been heating my milk to 180 and cooling it back to 100, and adding the starter then. I feel certain that, at least under the right circumstances, this step must be entirely unnecessary. I don’t know why I’ve been doing it. It’s definitely against type. I intend to quit, as soon as my poor brain finds it easier to think about it than to do what is recommended, albeit optionally. But this is just to say, for the moment, this is what I actually do.

Comment on things I haven’t posted about this spring by Will

Will — Thu, 20 May 2010 00:15:14 +0000

gee, ma. Thanks.

Olive oil. I will get around to that post someday.

Comment on things I haven’t posted about this spring by Caitlin

Caitlin — Thu, 13 May 2010 12:01:54 +0000

Why the scarcity of olive oil? I love the way you write. And I love you, too.

Comment on dandelion wine by Rebecca

Rebecca — Mon, 03 May 2010 12:16:01 +0000

Will, I had a nice gulp of the bottle you gave to Hayley and Ryan…delightful it was, and inspirimg too! I am more in the realm of drinking Kombucha than wine at the moment, so I am off to gather some heads and add some tisane to my next vat of that. Definitely need some vinegar too. Personally, I do not think it is possible to be more enthusiastic than one ought to be. See you soon perhaps!

Comment on dandelion wine by Will Huenink

Will Huenink — Fri, 16 Apr 2010 01:24:50 +0000

Perhaps this post needs a little revision. I went and ate a dandelion head and it was a little more bitter than I expected it to be, and then I went and made tea with the ratio I gave and it was both bright green and a little weak.

I remembered that last year, what I did, after cutting off all the petals with a pair of scissors, was to pour hot water over half of them, with the sugar, and add the other half when the water cooled. Then I stirred as directed for a number of days, tasting every day, ready to skim off and press the flowers if I’d decided they’d leached enough. On recollection, this is probably more or less the same thing I’ll do this year, and what I should have recommended in the body of the text. I still can’t help you with volume, except that maybe 1/4 will be a better measurement with petals than heads.

A friend of mine commented that all this is a lot of work. And this is true. But, considering the work consists of picking flowers, and the result is genuinely decent wine for something like $0.25 a bottle, I consider that it beats the alternative.

I suspect that someone following the advice in the post will still get something decent to drink, and frankly I’d be curious to drink it. Still, sorry, I’m a little more enthusiastic sometimes, perhaps, than I ought to be.

Comment on dandelion wine by Will

Will — Wed, 14 Apr 2010 16:19:33 +0000

missus gives me the perennial complaint. People don’t know how to make herb tea. Well, maybe try filling your steeping container 1/4 full with loosely packed flower heads, and see how you like it. I don’t really think I can be more specific than that. You like your tea strong or thin? Long steeped or fast steeped? Make it with hot water or cold water? Beats the hell out of me. If the tea’s good, the wine will be good. Then you add sugar.

Comment on dandelion wine by Rebecca

Rebecca — Tue, 13 Apr 2010 15:04:07 +0000

I’m so trying this. I need to find a patch of dandelions that hasn’t been covered in LA smog.

Maybe some chrysanthemum flowers to help with summer heat too….

Comment on dandelion wine by Missus

Missus — Mon, 12 Apr 2010 22:17:24 +0000

You might give folks at least a little bit of an idea of how much dandelion you use per gallon. Not that you know, I know. But a range would probably give people confidence.

Comment on Johnson’s Winter (York) apple by Will

Will — Mon, 12 Apr 2010 18:25:12 +0000

Not striking. Crisp, acceptably tart.

Comment on Johnson’s Winter (York) apple by Caitlin

Caitlin — Fri, 09 Apr 2010 21:29:08 +0000

It’s adorable. Taste?

Comment on you really should roast your own coffee by Will Huenink

Will Huenink — Fri, 09 Apr 2010 18:04:22 +0000

Hi Rebecca! Glad you like it, and you’re welcome!

Comment on you really should roast your own coffee by Rebecca

Rebecca — Fri, 09 Apr 2010 02:17:45 +0000

Yours is one of my favourite blogs ever. I got the west bend poppery II (the one that Sweet Maria’s recommends) on ebay for very cheap and have been roasting my own coffee ever since, and have never looked back. I’m still working on the perfect light roast because they all taste a little too acidic for me still, but the darker roasts are just delicioso, and make my house smell lovely to boot! Thank you!!!