Hi everyone,
I´m new here. I´m Juli from Germany. I have been juggling for some time, though I´m getting more interested in the online community recently. I´m trying to get 5 clubs to work but mostly I´m interested in passing and takeouts. Won´t make it to the BJC (as last year and the years before) but will be at ejc for sure.
Hi JIUJuli
Welcome to the Edge, it is good to see more people interested in passing and takeouts, sorry to hear you won't be at BJC this year.
yeah, thx. I guess that means it will be Limoncello at ejc Bruneck (as the Berlin convention won´t take place this year)...
Oops! in my anglocentric mindset I misread BJC as British Juggling Convention rather than Berlin JugglingConvention. Yes, it is quite sad that Berlin isn't happening this year as it is one my favourite juggling conventions.
Are you looking forward to the homemade Limoncello at Bruneck?
Oh no, that´s fine. I was planning to come to BJC this year but can´t make it. As Berlin is not taking place, we´ll next see at ejc. The homemade Limoncello is very good. I added a lot less sugar so it´s not so sweet. I can drink it without Bitter Lemon, now. And I´ll bring it to ejc although I feel stupid, bringing Limoncello to Italy.
Hi Juli, welcome to the Edge.
I'd normally ask about your juggling, but now that I know what Limoncello is I'm more interested in that. Do you have a recipe?
Sure do. Will be tested by Italians in a blind, controlled study on Friday. If it´s any good I´ll post it. If not, we can talk juggling...
Oh... tell me more about this study design.... if anyone is interested in this type of thing it's one of the interesting parts of my job [setting up randomisation schemes for clinical trials!]
Wow, then, I expect you can help me, Dee!
As I´m usually working in cell-based assays I´m purely pre-clinic.
I´m using Limoncello from a German supermarket and Limoncello of Novella´s favorite brand from Italy as controls.
I was thinking to do double blind, so I´d let a colleague who does not drink set up 3 same plates with shot glasses of Limoncello on same color napkins, labelled under the plate. Randomisation for 3 samples? I guess that would be up to that colleague...is there a strategy for 3? Maybe I should let him offer each sample twice, that´d make it 6 samples and more options? Anyway, double blind should remove any bias and I told only you jugglers that I myself consider the home-made Limoncello very good because it is not too sweet. My colleagues did not get any information beforehand. As to the number of test persons, I´ll have to wait who shows up on friday - scientists always have some more work to do. I was planning to let each of them make a list which they liked best, second best and least with 1 keyword as to the reason for their decision (like: too sweet).
So, what do you think of this study design?
Cedric Lackpot - - Parent #
So, 6 six or more shots per test subject, a sample size unlikely to provide conclusive results, and the very great risk of alcohol-skewed data? Yep, that sounds like any normal Friday night at a juggling convention! Bring it on.
As mentioned, you need to think about the effects of alcohol consumption on the taste buds - so I would think about some "drink" scales such as "overall flavour", "sweetness", and "acidity" [and whatever else you may want to consider when comparing the drinks].
As alcohol is involved, I'd keep the questions simple:
For example:
Rank the samples on the colour (if they can't distinguish between two make a note of that).
now
Rank the samples on the sweetness [not how much they like the sweetness level] if they can't distinguish between two make a note of that.
now
Rank the samples on the acidity [not how much they like the acidity level] if they can't distinguish between two make a note of that.
now
Rank the samples on the initial flavour if they can't distinguish between two make a note of that.
From this you may be able to conclude that your subjects prefer a "middle level of sweetness"
If you were doing a scoring rather than a ranking system you could leave more of a space between sampling and also consider the aftertaste of each, but I wouldn't go that far here. When working on my PhD (in a food research institute) I experienced lots of taste-testing under red-light conditions [so that we couldn't judge the colour of what we were trying out!]. Managing the colour by using white napkins underneath the drinks is an easier way - especially because you do want to think about the colour in this instance.
Good luck and enjoy the tasting.
Little Paul - - Parent #
It's not science unless someone is wearing a lab coat
Results of Limoncello tasting and winning recipes
It certainly was not science as we did it outside of the lab - so no one wore lab coats!
Summary:
A test group of 9 people (5F, 4M) tested 4 different recipes of Limoncello.
Favorite was #1, ranked best by 7 out of 9 testers and second best by 1/9.
Second favorite was #2, ranked favorite by 1/9 and second by 5 out of 9 tasters.
Color of Limoncello is not important, as #2 had lowest score on good color for 9/9 testers and still it ranked second in overall favorite.
Acidity is negative in Limoncello, as winning samples on overall favorite (#1 & #2) scored medium to low on acidity.
Medium to high sweetness is preferred as the favorite sample (#1) is second on sweetness whereas the second favorite (#2) is ranked as sweetest.
Recipe #1
Peel the yellow skin off 4 lemons. Be careful not to include the white skin as this will give a bitter taste.
Add the lemon skin to 500ml of 96% ethanol and incubate at room temperature for 10 days.
Heat 1.5L of tap water and dissolve 300g sugar. Let cool.
Pour the lemon ethanol through a fine mesh.
Mix lemon ethanol and sugared water at v/v ratio of 1:3 to obtain < 2L of >32% alc. Limoncello.
Store and serve at -20°C.
Recipe #2
Enter German supermarket
Find "Limoncé"
Go to register before 10pm (after 10pm, no alcohol may be sold)
Pay ~ 8€
Store at room temperature and serve at -20°C.
There are leftovers...
https://youtu.be/BSUMBBFjxrY
Certified science.
A German supermarket open after 8pm... so the rumours are true that they exist outside of Karlsruhe?
Do you have any graphs? I'm pretty sure that a pie chart would be the best way to record* the data**.
* record = annoy
** data = statistician
Sounds delivious, but on the serving temperature is that correct? Strikes me as rather cold.
@ Tom:
Yes, outside of Bavaria, everything is possible.
If I get another break from work, I´ll make the worst worst 3D rainbow colored graph and bring it together with the Limoncello on Saturday. Otherwise I try to stay away from excel.
Good luck in the exams!
@ Orinoco:
4°C and then on ice tastes ok but the Italians in the testing group were adamant about -20°C being THE ONLY temperature.
...and now I´m off to prepare a workshop on an ambidexterous passing pattern for 3 people - 'La vache qui rit'!
Welcome!
If any of the lemoncello is left over after Friday and you urgently need to get rid of it before the end of the month... then I might know someone who could help.
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