Yes, that isnt bad.
Same stuff, just variations on atheme.
A dry “martini” with vodka is the same as a dry martini with gin, in terms of “what are you really drinking there”. A minuscule amount of juniper flavour - a few stray molecules - is the only difference.
If you’re not getting the juniper flavor in it, then it’s not really a martini.
I like mine with Tanqueray Rangpur (the lime flavor improves it greatly), Martini & Rossi, and an onion.
Gin is basically flavoured vodka.
I like rare hamburgers. To do this, I pick out a nice steak or two totaling one pound weight. I trim off all fat, then grind the meat. I make two 1/2 pound patties which I then sous vide rare. I use my torch to sear the outside just a bit and have rare gourmet burgers!
heres money of mine: high end vodka is for rubes.
Yes, if it’s unclear, I’m just saying that I thought it was well-known that filet is prized for its tenderness and not so much for its flavor. Its a nice, lean, dainty cut, so it does well in presentation, it’s really hard to mess up cooking-wise, and – at least to me – it essentially becomes a vehicle for whatever sauce is served with it (I do like a nice filet au poivre.) It’s an easy, crowd-pleasing cut, but, flavor-wise, it doesn’t do anything for me. I’m a rib-eye medium rare guy when I have a steak.
My rules for life
• You do not need that microwave, throw it out
• Filter coffee machines should be banned
• Chicken breast is tasteless and dry, buy thighs always
• Smoked salmon is seriously over-rated
• So are bagels for that matter. Give me some nice crusty bread any day
• Rice doesn’t need a rice cooker and you don’t need to measure the water or do handstands while it steams - just rinse it, boil it for 11 minutes, and leave in a colander for ten. It will be perfect every time.
• Pre-cooked packet rice is disgusting student food
• Cocktails are for people who don’t like alcohol
• Chives shouldn’t be put in anything, especially cottage cheese
• Crisps (chips) are a disappointing waste of good calories
• Cheese (gruyere or good cheddar) is great with hamburgers, so all you burger snobs can naff off
• Only children have an excuse for not being able to eat fish on the bone
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<swoon>
When I first saw this I thought it was a disgusting idea. Then I tried it, and it is awesome. The key is to put the smoky flavor out front, rather than the porky flavor.
Chicago deep dish style pizza sucks. I might have never been to Chicago but I’ve had plenty of deep dish and it’s all crap. Doughy, starchy crap.
I am tired of sugar in everything.
I am tired of soy in everything.
I am tired of modified food starch in everything.
I am tired of corn in everything.
If you’re going to call it a martini when it has an onion in it, you have no business insisting on “martinis must have gin not vodka”. Onions don’t belong in a martini any more than vodka does. You can be a purist if you want - but it doesn’t work out, trying to be a purist who likes it made wrong. If your martini has an onion, then admit that someone else’s martini could easily have vodka.
No, you can’t. Not with the specific kinds of cheese and meat a good charcuterie plate will have on it.
Kale and Old Bay (not together0 both make my mouth feel like tiny needles are in my mouth.
What is the point of water chestnuts?
Lobster Mac & cheese is just stupid.
Cheese is separate from charcuterie. I’m guessing some places must serve it together, but every time I’ve had a charcuterie plate, it’s been charcuterie and maybe pickles and condiments and bread to go along with it. I would expect something with cheese to be served as a cheese and charcuterie plate or something like that. Charcuteriencertain does not imply the presence of cheese.
Clearly, you think that the onion makes it an entirely different cocktail and we must all now refer to it as a Gibson. Since you brought being a purist, what ingredients, specifically, make a martini in your informed opinion?
This reminds me of the story about the guy who was planning a solo trip to the Amazon rain forest. A friend advised him to bring a martini glass, some bottles of gin and vermouth, and some olives. The guy asked why, and the friend said, “If you get hopelessly lost, just take the glass, put an olive in it, and pour in some gin and vermouth. Someone is sure to step out of the forest and say, ‘That’s not how you make a martini!,’ and you’ll be saved.”
Good gin uses several botanicals. But the taste is different.