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Things that are pissing you off- Food & Drink Edition - Page 17

post #241 of 2860
Quote:
Originally Posted by Kyoung05 View Post
It pisses me off when people try so hard to mask the taste of alcohol. It always seems like somone is trying to invent new ways to make alcohlic drinks taste like they're non-alcoholic. Look, you dont't want to taste the liquor? Order a fucking soda.
You must be either a> ghey b> rich or c> fabulously good looking cuz the rest of us need the liquor for the wimmenz to drink more so they don't care about the above
post #242 of 2860
Quote:
Originally Posted by kwilkinson View Post
As an after dinner libation it sounds absolutely perfect. But this is supposed to pair with the food, i.e. being poured as the food is delivered. Which is hella lame. I'm going to go with Grappa anyway, because it seems to make the most sense to me. But I think spirit pairing WITH food is generally a major failure.
Dude. I am so disappointed. I was here, I remember, when you had your 21st. I tried to shew to you The Way. I told you of the joy that was Jameson 18, and how to make a real Amaretto Sour. And now this. I don't know what to do. ~ H (wait, spirit, neat, or a cocktail -- I admit a lone spirit is hard, but a cocktail is much easier)
post #243 of 2860
Thread Starter 
Quote:
Originally Posted by Huntsman View Post
Dude. I am so disappointed. I was here, I remember, when you had your 21st. I tried to shew to you The Way. I told you of the joy that was Jameson 18, and how to make a real Amaretto Sour.

And now this.

I don't know what to do.

~ H

(wait, spirit, neat, or a cocktail -- I admit a lone spirit is hard, but a cocktail is much easier)

Yes, I remember way back in the day as well. You were turning quite a respectable spirit drinker out of me until California got its hands on me.

As far as I understood the assignment, it was spirit only. Certainly a cocktail is much easier to pair, for sheer virtue of the fact that the alcohol content is lessened significantly when you dilute it with other liquids, but also because the other liquids and flavoring agents can give you a pairing idea to spring from.


Unrelated aside: Have you ever had Cynar? A cordial made from artichoke + herbs. Interesting to say the least. I had a cocktail with it made at Cyrus.
post #244 of 2860
Quote:
Originally Posted by kwilkinson View Post
Yes, I remember way back in the day as well. You were turning quite a respectable spirit drinker out of me until California got its hands on me. As far as I understood the assignment, it was spirit only. Certainly a cocktail is much easier to pair, for sheer virtue of the fact that the alcohol content is lessened significantly when you dilute it with other liquids, but also because the other liquids and flavoring agents can give you a pairing idea to spring from. Unrelated aside: Have you ever had Cynar? A cordial made from artichoke + herbs. Interesting to say the least. I had a cocktail with it made at Cyrus.
Thems were good days, and sunny Calif-for-ni-a has corrupted a number of fine people (now if only I could get Merry, too). Had I ever had osso bucco I would suggest something, but I haven't, so I can't. I think, though, than I can pair a scotch with anything (and really I am thinking Oban Distiller's here). Cynar, Cynar, Cynar. I think my post (to GT) about it was lost in the Great Crash. I regard it as the most twisted corridor in the great house of Spirits. I don't hate it, but it scares the crap out of me. It's really a cult darling of the cocktail community these days, but I avoid it like the plague. Had the bad experience of a sip once and was instantly and violently ill. Never again. But I love Amaros, so I shouldn't dissuade you. I just don't do Cynar. Ever. ~ H
post #245 of 2860
Quote:
Originally Posted by Huntsman View Post
I regard it as the most twisted corridor in the great house of Spirits. I don't hate it, but it scares the crap out of me.
as a native New Yorker, I can vouch for the great things that can come out of a scary, twisted corridor.
post #246 of 2860
I'm pissing me off. I never know what too cook lately.
post #247 of 2860
Quote:
Originally Posted by jpeirpont View Post
I'm pissing me off. I never know what too cook lately.

I get like that too. Or I'll get pissed off because I have to plan the dinners for the work week.
post #248 of 2860
Thread Starter 
Quote:
Originally Posted by Piobaire View Post
I get like that too. Or I'll get pissed off because I have to plan the dinners for the work week.

None of us feel bad for the guy who accidentally finds a 4 oz piece of foie in his freezer.
post #249 of 2860
Quote:
Originally Posted by kwilkinson View Post
None of us feel bad for the guy who accidentally finds a 4 oz piece of foie in his freezer.



Man, the Piob is getting some grief over the foie.
post #250 of 2860
Quote:
Originally Posted by kwilkinson View Post
None of us feel bad for the guy who accidentally finds a 4 oz piece of foie in his freezer.

I found what appeared to be a White Castle burger in my freezer once. Odd since I don't buy them. And especially odd since the only thing usually in my freezer is stock.

Wish it was foie
post #251 of 2860
Quote:
Originally Posted by Piobaire View Post
Man, the Piob, is getting some grief, over, the foie.
FY , FT For what it's worth, I have a can of foie from Fauchon from 2 trips ago to Paris that will expire in November. I just never have an occasion to bust out a can opener and eat some foie.
post #252 of 2860
Quote:
Originally Posted by ChicagoRon View Post
FY , FT For what it's worth, I have a can of foie from Fauchon from 2 trips ago to Paris that will expire in November. I just never have an occasion to bust out a can opener and eat some foie.
Don't know about Fauchon canned, but home canned foie can improve for decades, like good wine.
post #253 of 2860
Quote:
Originally Posted by ChicagoRon View Post
I just never have an occasion to bust out a can opener and eat some foie.

opening that foie is the occasion.
post #254 of 2860
Thread Starter 
Quote:
Originally Posted by iammatt View Post
Don't know about Fauchon canned, but home canned foie can improve for decades, like good wine.

If the person can wait that long!
post #255 of 2860
Oh sure, now canned foie is making everyone happy...but Piob's freezer diving?
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