Post #336394 by The Gnomon on Thu, Oct 4, 2007 7:35 AM

On 2007-10-03 18:43, Scottes wrote:
OCD... I don't think Tiki is supposed to be compulsive or obsessive. I have always thought of it as being extremely laid back and comfortable.

Think of obsession and compulsion like a human body plumetting through the air toward the ground. If the action is one of having jumped off the roof of a ten story building, that's a disorder. If it is having exited an aircraft at 14,000 feet with a few buddies to enjoy an exhillerating free fall, that's not a disorder (OK, maybe it is :) ).

In both cases the body accelerates toward terminal velocity. In the first case, the ground terminates the velocity. In the other, in about 12 seconds you all settle in at an Earthbound 120 mph and for a minute seem to float suspended in air, chillin' with just about the best panoramic vista you can get without an oxygen mask. Then you get to pop your canopy and enjoy the glide on down to terra firma.

Hmmmm. I might be reaching a bit to defend my position. But you have to admit, I do go out of my way to have a nice view.

Almond Mash... Yes, I definitely think you can go too fine. Ideally I think that every single almond particle would be slightly too big to fit through a fine filter. Yeah, perfect.

I guess that means you're not going to try the almond butter experiment with your food processor.

Drying and milking... Given that the almond oil doesn't evaporate I think that washing and drying them as quickly as possible is key. Save all the oil in the almond. For instance I think that "soaking them for no more than 30 minutes" (para-phrasing somebody in this thread) is not ideal. Rinse them quickly, dry them quickly, keep all the oil in the almond. If the rinse starts the milking process then stop it as soon as possible to allow maximum control and oil extraction. That's my theory.

Yeah. The 30 minutes thing is from traditional recipes. If you exceed it, you'll see that you're wasting milk. The pre-milk bath is also supposed to get the milking process to start working up its head of steam. If you stop that, my experience is that you cause the almond surfaces to kinda "heal" up and not deliver as well. But as my economy surgeon always says to me when he's finished playing around with my insides, "suture yourself."

PS: Joe!! Dump the Fee's!!!