Things that are pissing you off- Food & Drink Edition

Originally Posted by Kyoung05

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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 ******* soda.
You must be either a> **** 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

Originally Posted by kwilkinson

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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)

Originally Posted by Huntsman

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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.

Originally Posted by kwilkinson

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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

Originally Posted by Huntsman

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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.

I'm pissing me off. I never know what too cook lately.

Originally Posted by jpeirpont

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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.

Originally Posted by Piobaire

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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.

Originally Posted by kwilkinson

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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.

Originally Posted by kwilkinson

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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

Originally Posted by Piobaire

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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.

Originally Posted by ChicagoRon

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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.

Originally Posted by ChicagoRon

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I just never have an occasion to bust out a can opener and eat some foie.

opening that foie is the occasion.

Originally Posted by iammatt

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Don't know about Fauchon canned, but home canned foie can improve for decades, like good wine.

If the person can wait that long!

Oh sure, now canned foie is making everyone happy...but Piob's freezer diving?