Laughs.
Cheddar coffee doesn’t sound very good. Chuckles.
The caviar technique is something new I’m adding to my lounge. I’ll be able to make vermouth caviar to go with martinis. Or any flavor basically I want to make.
The caviar is to go with flaming dragons blood cocktail. Basically a shimmery raspberry thyme daiquiri with fire
I now have a cold smoker, so that allows me to Infuse smokes into drinks, cheese, and other products in the lounge.
Currently, I’m using Cherrywood, but it could be anything including peppercorns, Rosemary, or other woods and herbs.
I already make and keep Guinness ice cream. And yes I’m talking full on ice cream. I have two no ice ice cream freezer/makers in the lounge. This was a natural progression to go with the breakfast stout. I’m looking at doing a dragons milk ice cream also.
I’m making ice cream bars, so they’re just kept in the freezer in the lounge.
The foams and airs are just something new I’m learning about.
It’s just a different way to deliver flavor into a drink using a stable foam.
Since you mentioned cheese powder.
Here is a hack we used.
At a big box store we bought some Cheetos macaroni kind of like macaroni and cheese. It wasn’t very good as macaroni and cheese.
It sat on the shelf until…
We made popcorn and sprinkle the cheese pack all over it, it was like having Cheetos popcorn, which was pretty good.
Here is some sourdough I made.
My starter is about 15 years old.
It makes a great Panini.
Thanks for the reply.
Enjoy your weekend.
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