Unpitted olives are mushy? That has not been my experience. They’re fleshy, like a mushroom.
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I’ve tried enough to believe that unpitted olives only seem less mushy because they’re internally supported–until the pit is gone. Pit an unpitted and compare with a stuffed pre-pitted fruit of the same size/variety/pickling.
Anyone have a Tenderometer?
I think a pitted olive absorbs brine, whereas one with an intact surface does not (at least, not as much). Hence the difference in texture.
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Also depends in the variety and how long they’ve been in the brine
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Holy Thread Drift, Batman!
Back on topic, as Ver…, Ver…, Ver…, that-guy-from-Austin noted, those neoprene koozies are pretty ubiquitous here in Texas and we have to have a clean out every couple of years.
I took a UT Longhorns one with me to Portugal a couple of years ago and gifted it upon leaving to a particularly helpful hotel clerk. He had no idea what it was for and when I told him he replied “But I don’t drink beer”. I said it also works for any other canned drink or bottle of water etc.
Pretty sure it went in the trash.
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I see them all the time as swag at weddings, showers, birthdays, etc. I know people who collect them. Most of them drink beer, too. An Allstadt Kolsch ice cold in a coozie might be a nice addition to watching a smoker now that crawdad boil season is over.
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Absolutely. This raises another, related question: Is beer choice seasonal, and to what extent? Not that summers are especially hot in the PNW, but my choices tend to shift to pilsners, kolsch, Helles and lagers this time of year, and I want them cold. Still, places I frequent keep porters, stouts, Scotch ales, ESBs, etc., on their taplists (along with those ridiculously overhopped IPAs). I see people quaffing those, too, even on sunny decks. Although I love heavier, darker beers that aren’t served especially cold, not in summer for me, and especially not al fresco.
But back to cookware… I’m wondering if there’s a market for tabletop active cooling units–an icebucket or even a little glycol chiller–specialized to hold beer cans/glasses. I have a few of the freezable jackets intended for wine service. Maybe something like that?
The heavier, darker beers get year 'round play here, too. I don’t get it. A not too cold pint of not very cold ale is definitely a cool weather thing for me. I am with Snoop, Corona (or Pacfico) in the heat.
As to table top chillers, most of my beer drinking amigos like these. So do I. They really work well and are not too pricey.
Thanks. Once again, I’ve been inprecise. What I meant was some open tabletop rig with form-fitting wells into which a can, glass, or bottle can be easily set and replaced between quaffs. Something beyond an ice bucket.
I can see this being a thing in restaurant supply.
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Check out the ORCA Chasertini.
This makes sense for cocktails. But I fail at unterstanding how being “copper clad” helps with retaining anything.
Their KIC is a 2x wall metal coozy, apparently adaptable to several cans and bottles. I was gifted such a coozie awhile back (I’ll check the brand), and it was a bust–there’s too much air space between the can/bottle and the inner wall.
What DOES work well, I discovered by chance, is to take one of the lidded 2x wall metal tumblers and stretch a neoprene coozy over THAT. This discovery came about because my tumbler rattled in my truck’s cupholder.
If I were designing a supercoozy, I’d figure out a way to put the can/bottle into a fitted neoprene sleeve, then put THAT in the 2x wall metal with a friction fit.
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Copper seems to my pea brain to be a horrible choice for insulating unless the air temp is below the desired drink temp. However, it is a great selling point because it looks good, it costs more, and it has a strong connection to the food world and, therefore, by illogical extension, the beverage world. Go figure. I love your neoprene sleeve idea.
Totally. If you think about it, people love those copper Moscow Mule mugs, but they’re the antithesis of insulative. And they sweat like a whore in church.
I have a double wine chiller made of copper. Basically an artful box with two sleeves. You fill the box with ice, and the sleeves and bottles stay dry. When I bought it, I puzzled over why it included a rimmed tray for under the box. But it soon became clear that, without it, tablecloths would be soaked and furniture ruined by the rivers of condensation.
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I have some Brümate “can coolers”. They’re stainless on the inside, “a triple insulated” and some sort of non-sweating plastic on the outside. Friction fit. I can’t find info on the construction, but they work pretty well.
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