Feed You can follow this conversation by subscribing to the comment feed for this post.

Lindsey Ito

I wanted to get the email address for who I would submit the product

How To Be A Bartender

Great list of blogs! This is a countless number to go through

Robert Contreras

Thanks for the Booze info. Robert Contreras.

Clark Burton

Loved your book. Lots of great info.
I too am a "perfect ice" nerd. Been making good ice for 10 years, first 5 on home-made contraptions, last 5 on modified purchased units. The best I've tried is ClearlyFrozen.
A couple of things I've learned to get REALLY perfect cubes, with extensive trial and error:
Our tap water is very hard (TDS 450), so I use reverse osmosis. Big improvement.
Adding extra small holes in the corners of the silicone helps a lot.
The ClearlyFrozen foam box is too thin for my process. I added another 1/2" on all sides. MUCH better directional freezing.
Degassing the water helps. I use a Vac-U-Vin with Kettle One bottles (the only 1.75ml that works with Vac-U-Vin) for a day or so. Really helps.
A granite or marble slab is great for polishing the surfaces of cubes. Even a 12" tile works. Temper first, of course.

Camper English

@Clark Thanks - That's interesting that the Vac-U-Win helps! I've not tried the marble slab (next time I come across one I'll bring it home)- as you saw in the book I've been using the bottom of a spaghetti pot :)

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name and email address are required. Email address will not be displayed with the comment.)