• 434 booze, bitters

    From MICHAEL LOO@1:123/140 to JIM WELLER on Tuesday, October 16, 2018 16:43:08
    making simple two part drinks that allow the minor ingredient
    to stand out: two parts vodka and one part flavouring, neat, in
    a shot glass.
    Welcome back to college?
    Not really. I wasn't familiar with sweet vermouth, creme de cassis, Chartreuse or Frangelico back then. I generally drank mass
    quantities of draft beer back then and occasionally bought bottles
    of Portuguese rose or cheap Chianti in wicker baskets for dates.

    Frangelico might not hace even been a thing
    back then. My indulgences have always been
    simpler - Piels in bottles, cheaper than
    Coca-Cola, and Kentucky straight bourbon,
    usually one of the Olds - Crow or Grand-Dad,
    both of which were good, cheap, and 86 proof.
    My drinking buddy Russ Edmond was fond of
    Overholt, which he called old overcoat.

    Wine was for special occasions, and generally
    bottles to be genuflected at. Though my friend Tommy
    used to mix Vino Fino (like Tavola, on;y worse) and
    Tang and called it sangria. When I hung out with
    him, we drank mass quantities of the stuff.

    Alberta Pure Vodka is / the cheapest one on the shelf.
    is there a prejudice in favor of imported goods the way there
    is in many circles here?
    There most certainly is. Before Molson merged with Coors and Labatt
    got bought out by Anheuser-Busch InBev, imported Coors and Budweiser
    cost more than domestic Molson and Labatt. Now Coors and Bud are
    brewed right here in Molson and Labatt breweries and taste
    remarkably like Molson and Labatt! And Corona costs even more as
    it comes from a far away exotic land.

    Down here we tend to think of you guys as
    no-nonsense empiricists who don't swallow
    that kind of hook, line, and sinker bull.
    Ah, well, illusions die hard.

    Title: Claridge
    Categories: Beverages, Alcohol
    Yield: 2 servings

    2 oz Gin
    2 oz Dry vermouth
    1 oz Apricot brandy
    1 oz Cointreau

    That one might be palatable if a little
    sweet.

    Title: Deep Sea
    Categories: Beverages, Alcohol
    Yield: 1 servings

    1 oz Gin
    1 oz Dry vermouth
    1 ds Pernod
    1 ds Orange bitters
    1 Lemon slice

    And this one just cries out for an addition
    of a splash of blue Curacao.

    ... Hipster bars: stop serving drinks in things that are not cups!

    I too have had enough of dishes that don't look
    like dishes, twisty martini glasses, mason jars,
    and so on. Not to mention mushrooms that look
    like burgers:

    Cabernet Portabella Burgers
    categories: sandwich, trendy, vegetarian, odd
    yield: 4

    2 c Cabernet Sauvignon
    1/4 c minced shallots
    1 Tb butter
    2 ts packed brown sugar
    salt and pepper to taste
    light olive oil or grapeseed oil
    4 lg portabella mushrooms, stems removed
    4 sl sharp cheddar cheese
    4 (4 1/2-in) squares focaccia, halved horizontally
    - or hamburger buns
    1 Tb minced fresh rosemary
    8 lg sl heirloom tomato
    2 c arugula

    Combine the wine and shallots in a medium saucepan. Bring
    to a boil and cook 15 to 20 min, until the mixture has
    reduced to 1/2 c. Whisk in the butter and sugar; remove
    from heat and season with salt and pepper to taste.

    Heat an indoor grill to high heat. If you don't have an
    indoor grill, a grill pan or an outdoor grill will work
    instead, but cooking times will vary.

    Brush the grates with oil, then place the mushrooms on
    the grill gill-side down. Brush the tops of the mushrooms
    with the cabernet sauce. Cook for 5 min, then flip the
    mushrooms over. Brush the gill-side with additional sauce
    and cook 5 min more. Flip the mushrooms one more time and
    brush the tops with the rest of the sauce. Once the
    mushrooms are easily pierced with a fork (the time depends
    on the thickness of the mushrooms, but most will be done
    after 15 min on the grill), top them each with a slice of
    cheese and transfer the mushrooms to a plate.

    Brush the cut sides of the bread with oil and sprinkle
    with rosemary. Place the bread, cut-side down, onto the
    grill and cook until lightly toasted, about 3 min. Top the
    bottom halves of the bread with the mushrooms, tomatoes,
    and arugula. Cover with the top halves of the bread.

    ohmyveggies.com, adapted from Bon Appetit's Napa Valley Cabernet Burgers
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  • From JIM WELLER@1:123/140 to MICHAEL LOO on Thursday, October 18, 2018 22:23:00
    Quoting Michael Loo to Jim Weller <=-

    college?

    I wasn't familiar with / Frangelico back then.

    Frangelico might not hace even been a thing
    back then.

    I don't think it came out until the 80s despite its whimsical back
    story about some monk by that name making it 300 years ago.


    used to mix Vino Fino (like Tavola, on;y worse) and
    Tang and called it sangria.

    My sin was Bulgarian Bull's Blood and 7-UP.

    is there a prejudice in favor of imported goods ...
    Down here we tend to think of you guys as
    no-nonsense empiricists who don't swallow
    that kind of hook, line, and sinker bull.

    Some of us like to think we are.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bloody Maria
    Categories: Alcohol, Beverages
    Yield: 1 serving

    1 fl Tequila
    1 ds Tabasco sauce
    2 fl Tomato juice
    1 pn Celery salt

    Shake over ice and strain into old fashioned glass over ice cubes.
    Garnish with a lemon slice.

    MMMMM

    Tequila is not as good as vodka in this sort of drink but better
    than whisky!


    Cheers

    Jim


    ... Refrigerator: A place to store food before you throw it away.

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