On Friday, February 6, 2015 at 9:06:11 PM UTC-7, dsi1 wrote:
> On 2/6/2015 3:11 PM, James Silverton wrote:
> > On 2/6/2015 7:25 PM, dsi1 wrote:
> >> On Friday, February 6, 2015 at 1:11:19 PM UTC-10, James Silverton wrote:
> >>> On 2/6/2015 5:34 PM, dsi1 wrote:
> >>>> On Friday, February 6, 2015 at 12:26:59 PM UTC-10, Bryan-TGWWW wrote:
> >>>>> On Friday, February 6, 2015 at 2:08:12 AM UTC-6, dsi1 wrote:
> >>>>>>
> >>>>>>
> >>>>>> Cleaning the coffee maker doesn't seem to make much difference in
> >>>>>> the taste. Mostly I run vinegar through the machines to improve
> >>>>>> the water flow through the heater coils.
> >>>>>>
> >>>>> I use citric acid, as it doesn't leave that nasty vinegar smell.
> >>>>>
> >>>>>
> >>>>> --Bryan
> >>>>
> >>>>
> >>>> I got a box of phosphoric acid. Would that work?
> >>>>
> >>> Vinegar does need to be washed out with a second use of plain water.
> >>> Suppose we are talking about a six-cup Mr. Coffee machine, how much
> >>> citric acid (Kosher sour salt) would you use?
> >>>
> >>> --
> >>> Jim Silverton (Potomac, MD)
> >>>
> >>> Extraneous "not." in Reply To.
> >>
> >> That's a good question. I use vinegar cause I can get that anywhere.
> >> I've never seen citric acid in the stores. I wish I did cause that
> >> would be a neat store to go to. They probably have liquid N2 too. I
> >> just wish they made vinegar in coffee flavor.
> >>
> >
> > Citric acid as "sour salt" is available in Kosher grocery stores; why, I
> > really don't know!
> >
>
> Well that explains it - there's no Kosher grocery stores within a couple
> of thousand miles from here. Odd but true!

Most drugstores have citric acid in a number of sizes.
Formic acid although fairly poisonous does an even better job.
====

On Friday, February 6, 2015 at 8:06:11 PM UTC-8, dsi1 wrote:
> On 2/6/2015 3:11 PM, James Silverton wrote:
> > On 2/6/2015 7:25 PM, dsi1 wrote:
> >> On Friday, February 6, 2015 at 1:11:19 PM UTC-10, James Silverton wrote:
> >>> On 2/6/2015 5:34 PM, dsi1 wrote:
> >>>> On Friday, February 6, 2015 at 12:26:59 PM UTC-10, Bryan-TGWWW wrote:
> >>>>> On Friday, February 6, 2015 at 2:08:12 AM UTC-6, dsi1 wrote:
> >>>>>>
> >>>>>>
> >>>>>> Cleaning the coffee maker doesn't seem to make much difference in
> >>>>>> the taste. Mostly I run vinegar through the machines to improve
> >>>>>> the water flow through the heater coils.
> >>>>>>
> >>>>> I use citric acid, as it doesn't leave that nasty vinegar smell.
> >>>>>
> >>>>>
> >>>>> --Bryan
> >>>>
> >>>>
> >>>> I got a box of phosphoric acid. Would that work?
> >>>>
> >>> Vinegar does need to be washed out with a second use of plain water.
> >>> Suppose we are talking about a six-cup Mr. Coffee machine, how much
> >>> citric acid (Kosher sour salt) would you use?
> >>>
> >>> --
> >>> Jim Silverton (Potomac, MD)
> >>>
> >>> Extraneous "not." in Reply To.
> >>
> >> That's a good question. I use vinegar cause I can get that anywhere.
> >> I've never seen citric acid in the stores. I wish I did cause that
> >> would be a neat store to go to. They probably have liquid N2 too. I
> >> just wish they made vinegar in coffee flavor.
> >>
> >
> > Citric acid as "sour salt" is available in Kosher grocery stores; why, I
> > really don't know!
> >
>
> Well that explains it - there's no Kosher grocery stores within a couple
> of thousand miles from here. Odd but true!

Last time I bought citric acid I got it from a home brew store. But
if your grocery or hardware has a home canning section, look for
Ball's Fruit Fresh Produce Protector, which contains both citric
acid and Vitamin C. AND, it is kosher!

Ingredients

Dextrose, Ascorbic Acid (Vitamin C), Citric Acid, Silicon Dioxide (Anti-Caking).
Directions

Sprinkle 1/2 tsp on 1 cup produce or mix 2 tsp with 3 tbsp water, toss with 4 cups produce. Keep in airtight container and refrigerate for even longer storage. For canning, add 1 tsp to each 1 cup liquid in home canning recipe.

On Friday, February 6, 2015 at 6:33:26 PM UTC-10, wrote:
> On Friday, February 6, 2015 at 8:06:11 PM UTC-8, dsi1 wrote:
> > On 2/6/2015 3:11 PM, James Silverton wrote:
> > > On 2/6/2015 7:25 PM, dsi1 wrote:
> > >> On Friday, February 6, 2015 at 1:11:19 PM UTC-10, James Silverton wrote:
> > >>> On 2/6/2015 5:34 PM, dsi1 wrote:
> > >>>> On Friday, February 6, 2015 at 12:26:59 PM UTC-10, Bryan-TGWWW wrote:
> > >>>>> On Friday, February 6, 2015 at 2:08:12 AM UTC-6, dsi1 wrote:
> > >>>>>>
> > >>>>>>
> > >>>>>> Cleaning the coffee maker doesn't seem to make much difference in
> > >>>>>> the taste. Mostly I run vinegar through the machines to improve
> > >>>>>> the water flow through the heater coils.
> > >>>>>>
> > >>>>> I use citric acid, as it doesn't leave that nasty vinegar smell.
> > >>>>>
> > >>>>>
> > >>>>> --Bryan
> > >>>>
> > >>>>
> > >>>> I got a box of phosphoric acid. Would that work?
> > >>>>
> > >>> Vinegar does need to be washed out with a second use of plain water..
> > >>> Suppose we are talking about a six-cup Mr. Coffee machine, how much
> > >>> citric acid (Kosher sour salt) would you use?
> > >>>
> > >>> --
> > >>> Jim Silverton (Potomac, MD)
> > >>>
> > >>> Extraneous "not." in Reply To.
> > >>
> > >> That's a good question. I use vinegar cause I can get that anywhere.
> > >> I've never seen citric acid in the stores. I wish I did cause that
> > >> would be a neat store to go to. They probably have liquid N2 too. I
> > >> just wish they made vinegar in coffee flavor.
> > >>
> > >
> > > Citric acid as "sour salt" is available in Kosher grocery stores; why, I
> > > really don't know!
> > >
> >
> > Well that explains it - there's no Kosher grocery stores within a couple
> > of thousand miles from here. Odd but true!
>
> Last time I bought citric acid I got it from a home brew store. But
> if your grocery or hardware has a home canning section, look for
> Ball's Fruit Fresh Produce Protector, which contains both citric
> acid and Vitamin C. AND, it is kosher!
>
> Ingredients
>
> Dextrose, Ascorbic Acid (Vitamin C), Citric Acid, Silicon Dioxide (Anti-Caking).
> Directions
>
> Sprinkle 1/2 tsp on 1 cup produce or mix 2 tsp with 3 tbsp water, toss with 4 cups produce. Keep in airtight container and refrigerate for even longer storage. For canning, add 1 tsp to each 1 cup liquid in home canning recipe.

I haven't seen a home brew store here either. My guess is that you could use Country Time Lemonade to keep produce from turning brown too. I used to run my dishwasher with the stuff to keep the stainless steel interior shiny. It worked great and was dirt cheap.

On Friday, February 6, 2015 at 6:32:15 PM UTC-10, Roy wrote:
> On Friday, February 6, 2015 at 9:06:11 PM UTC-7, dsi1 wrote:
> > On 2/6/2015 3:11 PM, James Silverton wrote:
> > > On 2/6/2015 7:25 PM, dsi1 wrote:
> > >> On Friday, February 6, 2015 at 1:11:19 PM UTC-10, James Silverton wrote:
> > >>> On 2/6/2015 5:34 PM, dsi1 wrote:
> > >>>> On Friday, February 6, 2015 at 12:26:59 PM UTC-10, Bryan-TGWWW wrote:
> > >>>>> On Friday, February 6, 2015 at 2:08:12 AM UTC-6, dsi1 wrote:
> > >>>>>>
> > >>>>>>
> > >>>>>> Cleaning the coffee maker doesn't seem to make much difference in
> > >>>>>> the taste. Mostly I run vinegar through the machines to improve
> > >>>>>> the water flow through the heater coils.
> > >>>>>>
> > >>>>> I use citric acid, as it doesn't leave that nasty vinegar smell.
> > >>>>>
> > >>>>>
> > >>>>> --Bryan
> > >>>>
> > >>>>
> > >>>> I got a box of phosphoric acid. Would that work?
> > >>>>
> > >>> Vinegar does need to be washed out with a second use of plain water.
> > >>> Suppose we are talking about a six-cup Mr. Coffee machine, how much
> > >>> citric acid (Kosher sour salt) would you use?
> > >>>
> > >>> --
> > >>> Jim Silverton (Potomac, MD)
> > >>>
> > >>> Extraneous "not." in Reply To.
> > >>
> > >> That's a good question. I use vinegar cause I can get that anywhere.
> > >> I've never seen citric acid in the stores. I wish I did cause that
> > >> would be a neat store to go to. They probably have liquid N2 too. I
> > >> just wish they made vinegar in coffee flavor.
> > >>
> > >
> > > Citric acid as "sour salt" is available in Kosher grocery stores; why, I
> > > really don't know!
> > >
> >
> > Well that explains it - there's no Kosher grocery stores within a couple
> > of thousand miles from here. Odd but true!
>
> Most drugstores have citric acid in a number of sizes.
> Formic acid although fairly poisonous does an even better job.
> ====

I haven't seen that at the local Walgreen's either. I wish we had stores that sold chemicals. Maybe I can just grind up some ants. :-)

On 5 Feb 2015 14:49:48 GMT, notbob > wrote:

>On 2015-02-04, Jeßus > wrote:
>
>> Agreed, my favourite commercial beer is Cooper's Sparkling Ale, I
>> often prefer it close to room temperature. On a very hot day after
>> doing a lot of work though and I do like it nicely chilled.
>
>My epiphany came when I had an early job as a janitor at the CA
>State Fair. I hadda clean one of the exhibit halls and it had a
>diplay from the Philippines. It included a pyramid of San Miguel beer
>sixers. Being the evil sneaky 20something I was, I figured out how to
>unstack the pyrimid to get down deep inside and snag an unopened
>bottle.



>They were room temp, so I was not ready for the flavor I
>experienced. Very strong, yet quite flavorful. Not at all what I
>expected. I was San Miguel fan (light and dark) for many yrs.

Yes, some beers seem better at room temp.

>Strangely, despite all the new craft beers now on the market, I haven't
>seen a bottle of SM in years.
>
>nb

On Saturday, February 7, 2015 at 12:20:12 AM UTC-10, Bruce wrote:
> On Sat, 7 Feb 2015 01:59:19 -0800 (PST), dsi1 <>
> wrote:
>
> >On Friday, February 6, 2015 at 6:32:15 PM UTC-10, Roy wrote:
> >> On Friday, February 6, 2015 at 9:06:11 PM UTC-7, dsi1 wrote:
> >> > On 2/6/2015 3:11 PM, James Silverton wrote:
> >> > > On 2/6/2015 7:25 PM, dsi1 wrote:
> >> > >> On Friday, February 6, 2015 at 1:11:19 PM UTC-10, James Silverton wrote:
> >> > >>> On 2/6/2015 5:34 PM, dsi1 wrote:
> >> > >>>> On Friday, February 6, 2015 at 12:26:59 PM UTC-10, Bryan-TGWWW wrote:
> >> > >>>>> On Friday, February 6, 2015 at 2:08:12 AM UTC-6, dsi1 wrote:
> >> > >>>>>>
> >> > >>>>>>
> >> > >>>>>> Cleaning the coffee maker doesn't seem to make much difference in
> >> > >>>>>> the taste. Mostly I run vinegar through the machines to improve
> >> > >>>>>> the water flow through the heater coils.
> >> > >>>>>>
> >> > >>>>> I use citric acid, as it doesn't leave that nasty vinegar smell.
> >> > >>>>>
> >> > >>>>>
> >> > >>>>> --Bryan
> >> > >>>>
> >> > >>>>
> >> > >>>> I got a box of phosphoric acid. Would that work?
> >> > >>>>
> >> > >>> Vinegar does need to be washed out with a second use of plain water.
> >> > >>> Suppose we are talking about a six-cup Mr. Coffee machine, how much
> >> > >>> citric acid (Kosher sour salt) would you use?
> >> > >>>
> >> > >>> --
> >> > >>> Jim Silverton (Potomac, MD)
> >> > >>>
> >> > >>> Extraneous "not." in Reply To.
> >> > >>
> >> > >> That's a good question. I use vinegar cause I can get that anywhere.
> >> > >> I've never seen citric acid in the stores. I wish I did cause that
> >> > >> would be a neat store to go to. They probably have liquid N2 too. I
> >> > >> just wish they made vinegar in coffee flavor.
> >> > >>
> >> > >
> >> > > Citric acid as "sour salt" is available in Kosher grocery stores; why, I
> >> > > really don't know!
> >> > >
> >> >
> >> > Well that explains it - there's no Kosher grocery stores within a couple
> >> > of thousand miles from here. Odd but true!
> >>
> >> Most drugstores have citric acid in a number of sizes.
> >> Formic acid although fairly poisonous does an even better job.
> >> ====
> >
> >I haven't seen that at the local Walgreen's either. I wish we had stores that
> >sold chemicals. Maybe I can just grind up some ants. :-)
>
> You were in Zimbabwe, weren't you?

Do they grind up ants in Zimbabwe? Wait... don't answer that! :-)

>
> --
> Bruce

sf > wrote:
> On Wed, 4 Feb 2015 05:21:30 -0800 (PST), Bryan-TGWWW
> > wrote:
>
>>
>> The only InBev product that I'd ever buy is Negra Modelo
>
> Love Negra Modello. I'm not a big beer drinker, but that's what I
> order when there isn't a full bar to order a margarita to drink with
> my south of the border food. A Chavela is excellent too. What we get
> in San Jose is unique to the area, it's a riff on the Dark &
> Stormy/Moscow Mule idea. They use Mexican beer instead of ginger beer
> (I order dark, which means Negra Modello), a big shot of lime and a
> shot of tequila. That one has a real kick to it! They should call it
> a Mexican Mule. I tried making it at home once (well, someone else's
> home), but it wasn't the same - so Chavela is a restaurant drink for
> me. I think, as with the other mule types, the secret is in the
> amount of lime you add and I don't have that touch.

Most of those kind of drinks use something sweet to balance the lime.
Maybe simple syrup (in a Margarita it's Triple Sec or something
more expensive). That allows you to get the amount of lime
flavor without more sour than you like. I agree, it's hard to get it
as you like it. It helps to invite your kids over to have drinks--then
you get more tries.

Mike Beede

P.S., wow, I haven't posted twice in a day to r.f.c since ... maybe
1994?