Comments on: What’s Eating Fans? Dan Responds | Champagne | What’s Eating Dan?

By: Gilbranton Grevable

Gilbranton Grevable — Wed, 15 Feb 2023 07:54:38 +0000

Is there a potato or carrot conference room?

By: Kenmanhl

Kenmanhl — Wed, 15 Feb 2023 07:54:38 +0000

Have you tried putting white wine through a Sodastream?

By: Sonny Ehret

Sonny Ehret — Wed, 15 Feb 2023 07:54:38 +0000

Dan, can you show us how to make a sweet Moscato using juice? Ho by the way I glad rose you are still with CC/AtK, I always looked for your spot, you have helped me alot on cooking information.

By: Derek Howell

Derek Howell — Wed, 15 Feb 2023 07:54:38 +0000

I have an Idea for an episode that you could do. Due to rising interest in asian cuisine. Ramen noodles and broth both being home made. Could also do the eggs or the veggies that they sometimes fry with it. (Like cabbage, onion, mushrooms, ect.)

By: James Potts

James Potts — Wed, 15 Feb 2023 07:54:38 +0000

Use the beets room from now on. No "beeps" in the background.

By: A

Wed, 15 Feb 2023 07:54:38 +0000

I wish I could download all of Dan’s food knowledge onto my brain. Food and science go together like PB&J

By: JamesTheWineGuy

JamesTheWineGuy — Wed, 15 Feb 2023 07:54:38 +0000

Actually the driest is Brut Nature – 0 gm/L

By: kaffepojke

kaffepojke — Wed, 15 Feb 2023 07:54:38 +0000

You mentioned that a very small amount of gas escapes from champagne as it ages. At what point does "aged" champagne just become "old" and bad?

By: Les Sweet

Les Sweet — Wed, 15 Feb 2023 07:54:38 +0000

Sorry,(said the Canadian), This is a very off topic question, but wasnt sure where else to ask it. Can you explain canned fish…mostly tuna vs sardines..what's most healthy to eat, & whats most sustainable(which possibly changes with the times)…same goes for frozen fish..so confused, some say its because ive ate too much fish from a can..i digress

By: Kuchenrolle

Kuchenrolle — Wed, 15 Feb 2023 07:54:38 +0000

Could you provide the references for the claim that bubble size and price don't correlate? More importantly, your explanation seems to suggest that bubble size doesn't vary in an interesting way if the amount of CO2 is held constant, which I find questionable - by that logic, I would expect bubbles to be finer in the same way when I pour from a bottle that's been open for a while. But while the bubbles are certainly less aggressive if the bottle has been open, I'm not sure the difference is the same as what is perceived as fine vs big bubbles in a freshly opened bottle. People do not just distinguish large from fine bubbles, but also the amount of bubbliness. Maybe those are the same, but I would like to see the evidence for that.