Comments on: paging hoffmann http://www.chemicallyimbalanced.org/2006/10/20/paging_hoffmann/ Thu, 02 Sep 2010 10:27:19 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: bz http://www.chemicallyimbalanced.org/2006/10/20/paging_hoffmann/comment-page-1/#comment-31 bz Tue, 24 Oct 2006 02:49:30 +0000 #comment-31 more explanation:<br /> http://forum.coffeed.com/viewtopic.php?p=9473#9473 more explanation:
http://forum.coffeed.com/viewtopic.php?p=9473#9473

]]> By: bz http://www.chemicallyimbalanced.org/2006/10/20/paging_hoffmann/comment-page-1/#comment-30 bz Tue, 24 Oct 2006 02:31:17 +0000 #comment-30 i don't think i understood a single thing you just said. sweeeet.<br /> <br /> so was there liquid in the bowl besides the pearls themselves? or just the globules? and were they sort of ... moist? making them slurpable through a straw? and then, i take it, they sort of dissolve on your tongue?<br /> <br /> dang. i don't think i get it. i don’t think i understood a single thing you just said. sweeeet.

so was there liquid in the bowl besides the pearls themselves? or just the globules? and were they sort of … moist? making them slurpable through a straw? and then, i take it, they sort of dissolve on your tongue?

dang. i don’t think i get it.

]]> By: ben http://www.chemicallyimbalanced.org/2006/10/20/paging_hoffmann/comment-page-1/#comment-29 ben Tue, 24 Oct 2006 02:27:27 +0000 #comment-29 Billy's caviar was definitely a drink. The night before preliminaries we ran through his routine a couple of times at the Albina Press. It was served in a shallow bowl, but you could drink it though a straw (I had a couple of portions- this is no texture gimmick- it tastes amazing. Better than the espuma last year). There's no doubt that its a "drink". The caviar break on your tongue without resistance- they're not chunky at all. Billy’s caviar was definitely a drink. The night before preliminaries we ran through his routine a couple of times at the Albina Press. It was served in a shallow bowl, but you could drink it though a straw (I had a couple of portions- this is no texture gimmick- it tastes amazing. Better than the espuma last year). There’s no doubt that its a “drink”. The caviar break on your tongue without resistance- they’re not chunky at all.

]]> By: bz http://www.chemicallyimbalanced.org/2006/10/20/paging_hoffmann/comment-page-1/#comment-28 bz Fri, 20 Oct 2006 23:26:20 +0000 #comment-28 might get some live-bloggin' here:<br /> <br /> http://www.ghostcoffee.blogspot.com/ might get some live-bloggin’ here:

http://www.ghostcoffee.blogspot.com/

]]> By: bz http://www.chemicallyimbalanced.org/2006/10/20/paging_hoffmann/comment-page-1/#comment-27 bz Fri, 20 Oct 2006 22:06:25 +0000 #comment-27 >Where are all the live bloggers? I want movies! Images! Possibly sounds!<br /> <br /> couldn't have said it better. this blog is now accepting impromptu sponsorships for travel to the nwrbc. ;)<br /> <br /> fact is, i've got the perfect billy puppet. but i would have to actually, you know, see the performance to spoof it. >Where are all the live bloggers? I want movies! Images! Possibly sounds!

couldn’t have said it better. this blog is now accepting impromptu sponsorships for travel to the nwrbc. ;)

fact is, i’ve got the perfect billy puppet. but i would have to actually, you know, see the performance to spoof it.

]]> By: Hoffmann http://www.chemicallyimbalanced.org/2006/10/20/paging_hoffmann/comment-page-1/#comment-26 Hoffmann Fri, 20 Oct 2006 21:47:50 +0000 #comment-26 The alginate droplets are really interesting, though I steered clear as they made me nervous for a couple of reasons:<br /> <br /> I don't like tasting espresso if it is more than a minute or two from brewing, and I worry about it getting served in time. Plus they slowly turn hard all the way through if you leave them too long (though shouldn't be an issue in competition)<br /> <br /> I also worry that it would need to be served in a way that made it a drink and not a dessert as is demanded by the rules. If you can't sip, if it needs a spoon, then it may be disqualified. I thought about suspending them in a fluid gel (the stuff I did the vertical seperation with) but just couldn't come up with anything that I liked (and became more obsessed with the fluid gel and ended up with my weird split drink).<br /> <br /> Where are all the live bloggers? I want movies! Images! Possibly sounds!<br /> <br /> I really hope it works for Billy, The alginate droplets are really interesting, though I steered clear as they made me nervous for a couple of reasons:

I don’t like tasting espresso if it is more than a minute or two from brewing, and I worry about it getting served in time. Plus they slowly turn hard all the way through if you leave them too long (though shouldn’t be an issue in competition)

I also worry that it would need to be served in a way that made it a drink and not a dessert as is demanded by the rules. If you can’t sip, if it needs a spoon, then it may be disqualified. I thought about suspending them in a fluid gel (the stuff I did the vertical seperation with) but just couldn’t come up with anything that I liked (and became more obsessed with the fluid gel and ended up with my weird split drink).

Where are all the live bloggers? I want movies! Images! Possibly sounds!

I really hope it works for Billy,

]]>