High Quality Ice [moved from SF Bay]
I have been trying to make better ice at home--larger than average cubes, solid, no air bubbles--like you get these days in your trendier bars, to keep cocktails at a nice temperature without watering them down too much. It ain't working. The interwebs tells you to boil water (twice), distill and/or de-ionize it, freeze the water slowly, vibrate the trays (yes, I tried that how you think I tried that and now it needs new batteries), and/or shrink wrap the top of the trays. Results? Bubbles, bubbles, bubbles.
So I post the queries, is anyone else having better luck with their home water freezing experiments, and/or does anyone know where you can buy weapons-grade ice in the Bay Area?
I love your post (yes, for the reason you think I love it)!
I haven't experimented with making ice to the extent that you have but it is something that I long for. My biggest complaint is why do most (or all as far as I can tell) built in refrigerator ice makers make half moon shaped ice? It hugs the sides of the glass making it nearly impossible to get the beverage out. Drinking becomes a not-so-fun game to me at that point - fighting the ice to see who will win. When I "win" my drink is gone in 3 minutes... when the ice wins it releases its dam and douses me with my beverage. I WANT SQUARE CUBES!! I'll work on the quality after that.