I Pit "Cafe Society" people

Yes! And a real gimlet is only made with gin, as well.

As for putting mayo on the outside of a grilled cheese sandwich – fine, if that’s what you like. I tried it once, but decided I much prefer the taste of butter.

Did he say that with lifted pinky while sipping tea?

ETA: From the web:
"The word “grill” in this context means to heat something over a hot surface, which is what happens when you cook a grilled cheese in a skillet or on a griddle. *
The name “grilled cheese” is widely used and understood to describe this type of sandwich, even though it might not be cooked on a traditional grill.
Even if you use a sandwich toaster or an oven, the resulting sandwich is still called a “grilled cheese” because the bread is heated and the cheese is melted, achieving the desired texture and flavor."

Not really a problem! Summer is just around the corner and I have about a gallon of pink lemonade to dilute the gin with so that it’s almost tolerable! :smiley:

I think things at that level become Christopher Kimball level pedantry, although he probably has a point.

Vodka is acceptable in a martini as long as it’s a “vodka Martini”. A “martini” does have gin. A vodka martini has been the jargon long enough that it’s acceptable. It’s also acceptable to add a bit more than a “wave the bottle over the glass” amount of vermouth.

A “martini” with no other qualifier is indeed made with gin. Some very bad things have happened in the course of history – the crucifixion of Jesus Christ, the Spanish Inquisition, the gin martini. That’s just the way it is. What irks me is that the martini is an ongoing horror.

Maybe for a martini made with gin, but since it’s undrinkable anyway, who cares? A vodka martini needs no vermouth. Maybe one or two garlic-stuffed olives if you wanna be fancy.

Ironically, my favourite glass for vodka martinis isn’t the traditional conical glass, it’s a more ordinary-looking one but with a subtle rounded shape and “Tanqueray” etched on it. At one point they were a free bonus with bottles of Tanqueray gin.* I have several of them. Also the right size for rum & Coke. For Caesars I have glasses with approximately the capacity of a horse-watering trough.

* During the time these were being offered, I was picking up a smaller bottle of gin that didn’t have the free glass. A woman came over and suggested that I could just swap the free glass package over to the smaller bottle. I have major regrets over that episode, but it wasn’t about the glass. It was the fact that she was just absolutely drop-dead gorgeous. What was I thinking to just ho-hum and walk away? Strike up an interesting conversation that might lead to – I dunno, dinner or something? Nah, not this brain-dead pup!

Right. You’re thinking of a martini on the rocks, in a rocks glass, which is how my father liked them. I guess I learned from him, since that’s how I like them too. I have a few of those glasses too, thanks to Tanqueray’s free bonus.

And yes, my Marys (ahem) have to be in a glass with a much larger capacity. Hell, if I go whole-hog with the garnishes, well, they take up half the glass!

Is there any other way? *

* Purely rhetorical question. The answer is: No, there is no other way. Not in civilized society. To paraphrase Dave Barry, “Who is entitled to make these arbitrary decisions that are basically just personal preferences? I am!” :smiley:

I know you prefer Bloody Marys to Caesars. I don’t know what’s wrong with you but I hope you get the care you need, and may be able to lead a good life despite your affliction. :wink:

So…that’s a vodka on the rocks?

If so, how can it be classified as a martini?

Because, in my humble opinion, it’s close enough to a distilled clear liquor to be afforded that name. Vermouth (which I don’t object to) and olives (which I also don’t object to) are just garnishes on the basic ingredient.

The main thing in my view is “just pour a lotta vodka on a buncha ice”! :smiley:

Then if you’re going to drink liquor, say you’re drinking liquor. There’s no need to pretend you’re drinking a cocktail - this isn’t the 1950s. Just order vodka on the rocks and be done with it.

The wiki is worth a read: Martini (cocktail) - Wikipedia.

A hundred-ish years ago when they got started, the gin:vermouth ratio was 2:1. Then the vermouth fraction kept shrinking up to 15:1-ish nowadays. I like a capful or so of good vermouth with my Sapphire. The so-called “in-n-out” is just not right.

I think the fad of ever “dryer” martinis to the point it’s a glass of chilled gin is silly. One of the better joke lines that way is “I like my martini’s very dry. As in ‘Have the bartender face Italy and salute’.”

Ahem:

Unlike mayonnaise, which is made by emulsifying oil into egg yolks, aioli is made by pounding garlic into a paste and then gradually adding olive oil to the mixture, creating a thick and creamy sauce. The garlic gives aioli its characteristic pungent flavor, while the olive oil adds richness and depth.

Hawkeye in M*A*S*H*

“I’d like a dry martini, Mr. Quoc. A very dry martini. A very dry, arid, barren, desiccated, veritable dustbowl of a martini. I want a martini that could be declared a disaster area. Mix me just such a martini.”

Why the “ahem”? Unless I’m reading wrong, you’re supporting his point.

Extra dry martinis are stupid. If there’s only a homeopathic amount or none, it’s just gin or vodka. Even if you put in the damned olive. Order a gin with olive garnish at that point. And, yeah, vodka on the rocks with an olive is just vodka, not any kind of martini. What madness is this? I mean, I guess you sound a bit less of a drunk calling it a martini rather than calling attention to the fact you’re drinking a glass of straight vodka (which I never understood the point of, despite being one generation removed from Poland). While I’m at it, I’m with those hesitant to even consider a drink made of vodka to be a martini.

I’m a 5-to-1 ratio girl, myself. A martini is a mixed drink, made with at least premium gin and vermouth. I like 'em shaken, a little dirty, a dash of bitters in the frosted glass, 3 olives and a lemon peel twisted over the top for the oils. There are reasonable variations, but vodka is just a pretender. :wink:

Reread the ingredients.

I think I mentioned a non-vegetarian grilled cheese… non because butter between the bread and the pan both before and after flipping… and because there is cheese between the bread slices. Move it around the pan until it is brown on one side… flip it… and then cook until it is brown on the other.

When served, put a bottle of hot sauce on the table. It can be splashed on if/as desired.

If it makes the hostile riff-raff pedants here feel any better, I’m willing to acknowledge that one of my standard drinks is vodka on the rocks (Swedish Absolute, if you please) with or without one or two garlic-stuffed olives, and I don’t care whether you call it a vodka martini or not. It’s mere semantics. However, a gin martini is an abomination and gin is unfit for consumption by man or dog unless heavily diluted by tonic water or pink lemonade. Also for the benefit of the riff-raff, pink lemonade is properly rendered pink by the presence of raspberry juice, nothing else.

I will note here that dogs have about 1000 times greater sense of smell than hooomans, and that translates directly into a correspondingly finer sense of taste in beverages. I may only be a pup and my furry paws may not have opposable thumbs, but I can detect the stench of gin from a block away!

I ain’t pretending! I know what I know, I know what I like. I don’t care what youse call my vodka beverage! :smiley:

Okay, I guess it’s up to me to take one for the team. I’ll drink the gin that you don’t.

(With summer coming, I’m looking forward to ice-cold gin-and-tonics, with a lime wedge.)