Hickory’s Post

Is The Whiskey Aging Process Less Predictable In Small Batches ?: Exploring the intricacies of small batch whiskey aging, where the canvas of flavor is woven through each barrel's unique character. Discover how wood contact and batch size create a whiskey-tasting kaleidoscope... The post Is The Whiskey Aging Process Less Predictable In Small Batches ? appeared first on White Dog Barrels.

Garlic rosemary chicken thighs combine the warm, earthy flavors of garlic and rosemary with the succulent, tender texture of chicken thighs. This classic dish is perfect for any weeknight dinner or a special occasion. https://ow.ly/Zc0L50QRjro

Our recent CBC Conference (Second prize) raffle winner requested one of the three Gin Posters as a printed poster sized copy. There are now over a dozen Poster sized PDFS - from beer to Rum to Whiskey that print out nicely poster size or viewable on screen with "PDF magnification" They have been highly requested so far (brewers, distillers, educators) and I am told better than an original Coffee map I based my original design on, and easier to work with than wheels. A friend re-created one of mine - a Kombucha Flavor Map he intially requested I do, using a neat piece of software that creates a Tube (Underground rail network) style map. See Ian Griffin's BOOCH NEWS on that topic. Adding distillation cut points and flavor descriptors along with training compound names adds much value to such maps. I always say "works in progress" as they change as new information beomes available or can be tweaked according to individual brewer/distiller needs and specifications. Its even been suggested they be made interactive. Clicking on terms to reveal more insights. I'd need help doing those type files. To learn more as to those available or to request a copy contact me anytime (Poster Request in Heading): [email protected] #BDASLLC #BOOCHNEWS #GinFLAVORMAP #GIN #KOMBUCHA

Riga Bread v2.0. With this loaf the custard (scald/zawarka) is prepared with white rye malt and caraway. Ryes from the Baltic region are complex and immediately distinguishable. They tend to be chewy in texture and tangy in flavor. The primary processing differences between Baltic ryes and German-Austrian ryes are 1) use of malts, both fermented and non-fermented 2) employment of prolonged thermophilic and mesophilic temperature ranges 3) and the additional sour-scald step. The acidification of rye flour does not follow the traditional German model, as the rye is acidified in multiple stages even after the sourdough itself is elaborated.

"Teaching the team the Roll Back technique for achieving the perfect crust! 🍕✨ This method ensures a beautifully baked pizza every time, with the right balance of thickness and texture. Let's elevate our pizza game together! #PerfectCrust #PizzaTechniques #CulinaryTraining"

*16th of January; Happy National Fig Newton Day !!* Until the late 19th century, many physicians believed that most illnesses were related to digestion problems, and recommended a daily intake of biscuits and fruit. #Fig #rolls were the ideal solution to this advice. They were a locally produced and handmade product, brought to the U.S. by British immigrants. That was until a Philadelphia baker and #fig #lover, Charles Roser, invented a process in 1891 which inserted fig #paste into a thick pastry dough. The first Fig Newtons were baked at the F. A. Kennedy Steam Bakery in 1891. The product was named after the city of Newton, Massachusetts. 1) Did you know, that traditional Fig Newtons’ 40% is Fig Paste? 2) Did you know, that 95% of the world's fig paste, is produced in Turkiye? 3) Did you know, that Yucebas Food Company, is the first and the only manufacturer of Fig Paste production lines, in the fig market of Turkiye? 4) And did you know, that we are targeting for the 40% of the Fig Paste Export Market share of 2028? Hereby, “Happy National Fig Newton Day”, from the homeland of Fig Paste, which is the factor in bringing the story to the present day and the key to product quality! #figs #fignewton #figpaste #paste #happyfignewton

The Choice is Yours: Finding Your Perfect Loaf The decision between artisanal and mass-produced bread boils down to personal preference and priorities. If you prioritise flavour, and quality, and support local businesses, artisanal bread is a great choice. If convenience and affordability are your main concerns, mass-produced bread might be the better option. Ultimately, the best bread is the one you enjoy the most. So, why not explore both options and discover your perfect loaf? You might be surprised by the flavour and texture differences and the enjoyment that comes from a slice of bread baked with either tradition or efficiency in mind. #breadbaking #artisanbread #sourdough #bakingtips #homebakery #foodie #breadlover #culinaryarts #breadmakingcourse #perfectloaf #BernardKoh

Elegant simplicity is plated in this easy summer dish that you can serve any time of the day. Thinly slice yellow summer squash or zucchini and saute lightly until soft. Pour in whisked eggs, a pinch of salt and pepper, and some chopped chives, and garnish with dill flowers if you have them; sweetcorn is a great addition. Serve alongside a summer salad with nasturtiums. Everyday food as medicine ~ https://lnkd.in/gR3vPdb5

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*16th of January; Happy National Fig Newton Day !!* Until the late 19th century, many physicians believed that most illnesses were related to digestion problems, and recommended a daily intake of biscuits and fruit. #Fig #rolls were the ideal solution to this advice. They were a locally produced and handmade product, brought to the U.S. by British immigrants. That was until a Philadelphia baker and #fig #lover, Charles Roser, invented a process in 1891 which inserted fig #paste into a thick pastry dough. The first Fig Newtons were baked at the F. A. Kennedy Steam Bakery in 1891. The product was named after the city of Newton, Massachusetts. 1) Did you know, that traditional Fig Newtons’ 40% is Fig Paste? 2) Did you know, that 95% of the world's fig paste, is produced in Turkiye? 3) Did you know, that Yucebas Food Company, is the first and the only manufacturer of Fig Paste production lines, in the fig market of Turkiye? 4) And did you know, that we are targeting for the 40% of the Fig Paste Export Market share of 2028? Hereby, “Happy National Fig Newton Day”, from the homeland of Fig Paste, which is the factor in bringing the story to the present day and the key to product quality! #figs #fignewton #figpaste #paste #happyfignewton 🇹🇷🇺🇸🇬🇧