One must investigate that toasted yeast to see if it
adds glutamates

Apparently not, just a trace, but it does contain a lot of protein

I'm a bit surprised.

including all nine of the essential amino acids.

Balancing your aminos appears to be an overrated pastime,
and micromanaging them in a normal diet has been shown to
be kind of silly. As long as you get enough food, and it's
not monotonously based on the same few things, you'll do
okay. The shortcut of course is to eat meat.

one of sour, two of sweet, three of strong, four of weak

That's a good punch ratio.

one of sour and one of sweet and one of strong and one of
strong, making a drink that's tarter thn I like but of the
right potency.

And that's not a totally horrible cocktail ratio.

The first is a spring and summer thing, the second more
autumnal.

Mine tend to be one of sour and one of sweet, two of a strong for
flavour and four of the primary strong.

Over ice, that sounds about right.

my own formula is four of strong, and the heck with the rest

For my own tastes I prefer my stronger drinks to come out to about
60 proof; that might be a 2:1 martini or a jigger of brown liquor
with a small splash of water, soda or 7-UP.

And winter dictates straight booze, so 80 or a splash that
takes it down to maybe 70. Other seasons often tolerate rocks,
so 50-60, though I find that a large dilution is bad for the
flavor, bringing out woody and bitter notes in whiskeys.

Title: Aresalu
Categories: Indian, Fritters, Cookies, Snacks, Desserts
Yield: 24 servings

2 c Rice
2 c Brown sugar (Jaggery)
2 c Water
Poppy seeds
Oil to fry

A South Indian sweet. They can also be made with sesame seeds and
flavoured with ground cardamom.

Soak rice for 24 hours, rinse, drain and air dry. Then grind it to
powder.

Make a thick sugar syrup by dissolving the sugar in the water and
then boiling it down to the thin thread stage (203 F).

Reduce the heat to low and slowly add the rice powder to the
syrup mixing it into a paste.

Once cool enough to handle, make the paste into small round balls
which then get pressed into discs in a dish full of seeds.

Fry these in oil heated to a medium high until browned. Drain on
paper towels. Either serve warm or allow to cool.

Recipe from: Peachee Naib, Yellowknife

That sounds kind of interesting, as most such have a large
amount of dairy product, and even with my new lactose tolerance
I still can OD on milk.

... Drinking yeast waste is enough to give us the collywobbles.

Perhaps the only thing that gives us the collywobbles.

Lavender Blossom Fizz
categories: booze
servings: 1

1 1/2 oz Venom vodka or VeeV acai spirit
1/2 oz fresh lemon juice
3/4 oz lavender-infused simple syrup

Shake and strain into coupe glass. Top with splash of
sparkling wine and a spritz of orange -blossom water.
Garnish with edible flowers and a lemon twist.

Stephen George, 20/Twenty restaurant, Westin Carlsbad
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