There May Be Confusion About Use of the Term “Ricer”

by Tom Lee

Perhaps it’s just because I’m a little cranky, having been up until 3AM brewing a batch of wheat beer with Kriston (“JESUS CHRIST WHY WON’T THIS COOL FASTER”), but this has got to be one of the stupidest sentences I’ve ever read:

Underground dinner parties, see.  In Brooklyn.  And they’re invite-only, which I guess distinguishes them from ordinary, less-cool dinner parties that are open to the public.  (Do we think the series creators are clear on the restaurant/dinner party distinction?  It’s not often discussed, but is crucially important to this sort of endeavor.)

Perhaps the show’s premise is all tongue-in-cheek — at this point it’s impossible to say.  But I hope it’s meant in earnest. In my mind’s eye there is a crowd of hooting young people in an empty warehouse; in their midst Paul Walker unveils a souped-up, neon-lit Kitchenaid, then deploys his trademark pretty-boy smirk across the room to Vin Diesel, who signals his grudging (but entirely heterosexual!) admiration for Walker with his own slightly more musclebound smirk.  The camera slowly slides and zooms. You can tell there is a sort of unspoken communication happening, and it is a special thing even if most of those unspoken words are dude and bro.  Then the cops bust in, sending demiglace and black market sous vide machines flying everywhere.

That’s just the opening scene, but I think you get the idea.  This is the unrealistic standard to which I’m going to be holding this show. If, on the other hand, the series turns out to merely be a recapitulation of the pretty-boring Dinner: Impossible, except with a lame Fight Club premise instead of a lame Mission: Impossible premise, I’m going to be terribly disappointed.

Via Pop Candy


5 responses to “There May Be Confusion About Use of the Term “Ricer”

  1. I’ll never understand how they even find these people. Everyone in Brooklyn does dinner parties. Everyone in NYC thinks they are food writers, bakers, chefs, foodies, etc. ugh

  2. verplanck colvin

    Buy a long length of copper tubing (3/8″ diameter) and coil it into a cylinder by wrapping it around a paint can. make sure both ends stick up above the coils. connect some tubing to the ends, hook one end up to your faucet and the other discharging into your sink. DIY wort chiller, shouldn’t take you more than a 45 mins to bring the temperature under 75. At least it does with my 3 gallon boil. If you do a full 5-gallon boil it may take longer.

  3. Thanks for the tip! I’d been thinking about wort chillers, but didn’t realize it was so easy to build one. How much should the tubing run me?

  4. verplanck colvin

    did a quick check of lowe’s website, the copper will probably be around $15-20. Do some searching for DIY wort chiller to get an idea of what you’re going to put together, and make sure to buy too much copper; it’s much preferable to too little.

    This is the only real ‘gadget’ I have in my homebrewing arsenal. You can make due with a lot of regular kitchen supplies (as long as you have a gigantic pot for the boil), but it helps to have science/chemical engineering on your side when you want the wort to be room temperature NOW.

  5. Agree entirely with verplanck colvin. I have a two-part immersion chiller, for which I spent about $50, including copper, PTFE tubes, hose clamps, and assorted fittings for garden hose and kitchen sink. The two things I’ve done that have improved my cooling times immeasurably are as follows: First, I got some silver solder and attached the loops of tubing to the vertical outflow tube. This keeps them from scrunching together at the bottom of your kettle, and improves your surface-area-to-volume ratio throughout your wort. Second, I use two parts, as previously mentioned. Water from the tap goes into a 15-foot coil immersed in ice water, and then into a 35-foot coil immersed in wort. Using this setup and about a 2-gpm flow rate, I can crash 5 gallons of wort down from a rolling boil to pitching temperature in under 10 minutes, and lagering temperature not long after that. Trust me, when you start lagering, you will appreciate the ability to pitch your yeast at 38-40 degrees.

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