150

From the picture, this tops my list, flaming hot Cheetos… after mentioning it yesterday, my enzyme came in later than expected but I decided to send it anyways. It’s so greasy it’s probably turned me off Cheetos forever. However, science must ensue. Here we have 15 pounds of flamin hot Cheetos mashed with enzymes for an hour and 8 pounds of sugar. Honestly, after tasting the mash, the heat doesn’t come through, and frankly it mainly tastes/smells like a corn mash. Personally I’ll be surprised if I can tell the difference between this and a white whiskey made from straight corn. So, what’s the dumbest thing you’ve done?

you are viewing a single comment's thread
view the rest of the comments
[-] MataVatnik@lemmy.world 10 points 2 months ago

It's coated with powder, but the actual seasoning there actually isn't much of it. I learned this when I tried to make Hot Cheeto fried chicken. The flavor barely came through.

[-] poleslav@lemmy.world 5 points 2 months ago

Oh yeah from the smell and taste of the mash it tastes almost exactly like a corn/cream ale I made ages ago, but it’s always worth a shot

this post was submitted on 30 Sep 2024
150 points (98.1% liked)

Homebrewing - Beer, Mead, Wine, Cider

2265 readers
1 users here now

A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.

Share recipes, ideas, ask for feedback or just advice.


Some starting points for beginners:

Introduction to Beer Brewing

A basic mead primer

Quick and diry guide to fermenting fruit - cider and wine

Brewing software


founded 2 years ago
MODERATORS