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bike tory posted:In NZ, which has the same sweet potatoes as Japan, it's generally treated the same as pumpkin in savoury dishes. So like baked/roasted/boiled and eaten with meat. It was weird to me seeing it honey or sugar coated here in Japan The hilarious bit here is that I saw "generally treated the same as pumpkin" and was nodding along until I saw "savory". I have difficulty telling apart sweet potato pie and pumpkin pie here in the US.
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Nov 21, 2018 04:47
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chitoryu12 posted:That's not a "use", that's an emetic. being an emetic is a use so you're triple wrong
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Nov 21, 2018 06:01
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cowboy
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HenryJLittlefinger posted:I have never heard the same recipe twice for liquid cocaine. I think liquid cocaine is just the liquor version of hitting every tap on the soda fountain.
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Nov 21, 2018 06:04
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Nov 21, 2018 06:14
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Sandwich Anarchist posted:3 oz of bourbon, and 3 oz of bitters I had a really good cocktail at a bar in Kobe that was like 2 oz bourbon, 1/2 oz lemon juice, 1/2 oz syrup, and a whole 1 oz bitters. I was sure it was gonna be gnarly but it turned out delicious.
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Nov 21, 2018 06:15
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OutsideAngel posted:bitters. I think I posted this here already. seems relevant though. 
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Nov 21, 2018 06:49
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uber_stoat posted:I think I posted this here already. seems relevant though. Christ! I like bitters! But no!
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Nov 21, 2018 06:52
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ulmont posted:The hilarious bit here is that I saw "generally treated the same as pumpkin" and was nodding along until I saw "savory". I have difficulty telling apart sweet potato pie and pumpkin pie here in the US. chitoryu12 posted:So remember that video of the blonde "bartender" teaching you how to make an Old Fashioned where it's just a pint glass of bourbon with some muddled fruit at the bottom? Her dry martini is literally just gin or vodka. She specifically says that you'd expect there to be dry vermouth, but no, definitely not. Her whiskey sour uses something called "sweet and sour mix" instead of sugar, lime juice instead of lemon juice, and no egg white. Her screwdriver has got to be at least 40% vodka. Her bloody mary contains "war-chester" sauce and, optionally, "horsh-radish". And, for some reason, orange juice and the liquid from a jar of olives.
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Nov 21, 2018 06:54
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"Dry martini", perhaps counterintuitively, means less vermouth. It's "dry" as in wine--less sweet. This is indeed a common misconception because dry vermouth is less sweet than sweet vermouth, hence its name. Usually you'd say "extra dry" if you wanted no vermouth at all, but vermouth tends to get skipped entirely nowadays. Whiskey sours, at least in the States, do tend to be just whiskey and sour mix (typically lemon-based, but the generic sours mixes tend to be a lemon-lime mix). If you want egg white and lemon specifically you're going to want to order a New York Sour or otherwise clarify. Nothing wrong with a screwdriver that's at least 40% vodka except that it's up to %60 OJ. Pronunciation and OJ aside, there's nothing wrong with a Bloody Mary with a dash of olive brine. Adds a bit more savory. the videos are objectively awful but wow were those the wrong things to make a point of stringless has a new favorite as of 07:54 on Nov 21, 2018 |
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Nov 21, 2018 07:50
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MariusLecter posted:If I had money at all I'd try and figure out what I did before with rumple minze and chambord. Maybe those with some mineral water? https://www.youtube.com/watch?v=X2O0wN_wpFE
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Nov 21, 2018 07:56
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FFT posted:"Dry martini", perhaps counterintuitively, means less vermouth. It's "dry" as in wine--less sweet. This is indeed a common misconception because dry vermouth is less sweet than sweet vermouth, hence its name. Usually you'd say "extra dry" if you wanted no vermouth at all, but vermouth tends to get skipped entirely nowadays. FFT posted:Whiskey sours, at least in the States, do tend to be just whiskey and sour mix FFT posted:Pronunciation and OJ aside, there's nothing wrong with a Bloody Mary with a dash of olive brine. Adds a bit more savory.
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Nov 21, 2018 08:16
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I've never had a whiskey sour without egg white in it. I live in California and know a few decent/divey whiskey bars that make it the correct way. They're delicious! Egg whites are also delicious! Not that I drink it straight...
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Nov 21, 2018 08:43
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Dry martial is kind of redundant nowadays since bars tend to not even have the old Tom gin or sweet vermouth that were once popular martini ingredients.
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Nov 21, 2018 09:55
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Tiggum posted:"Dry" means less vermouth, not none. I did mention that, yes. I'm only a bartender by profession and the things I mentioned are mostly practicalities.
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Nov 21, 2018 09:55
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In summary: in addition to "please don't open a steak restaurant"--please don't open a bar, Tiggum
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Nov 21, 2018 09:59
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Cut down on the ice by like 90% and Would.
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Nov 21, 2018 10:15
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Tiggum posted:IIRC Americans call most pumpkins something else. Like, you don't call a butternut a pumpkin, only the big orange ones? I don't know about other countries (but I think it's one of those America (and maybe Canada) vs. literally everywhere else things) but in Australia we call all those things pumpkins. I've never eaten one of the big orange ones so I don't know, but maybe that accounts for the difference? Butternut, Jarrahdale Grey and Kent are the most common types of pumpkin here and they're all frequently used in savoury food. Yeah, American pumpkins are a specific cultivar of Cucurbita pepo. Other cultivars get their own names.
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Nov 21, 2018 10:52
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MariusLecter posted:Cut down on the ice by like 90% and Would. 
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Nov 21, 2018 10:55
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yeah I eat rear end posted:Honestly that sounds more like a salad than a pizza. The best pizza I had was arugula, parmesan and prosciutto, but with how much arugula was on it it was more like a hot salad experience. I ate green olives today while thinking of this thread. They were delicious and salty. I took a big drink of my ice water with the olive in my mouth and it was like drinking a fantastic cold brine drink. A++ yummy. I will agree that canned mushrooms are gross and pizza places often use them. But! Do you know the most unexpected pizza joint I have eaten at that had super fresh sliced mushrooms? Goddamn Little Caesar's. I don't know if it's true everywhere, but the one by my house has fresh sliced portabellas and fresh sliced onions and green peppers on a supreme. Like miles ahead in freshness of the mushrooms I'd ordered a supreme from other chains. It's laughably more expensive than their 5 or 9 or whatever meat pizzas but the quality is hard to beat. There's something about the cheese at Little Caesar's that hits me right in the nostalgia/cheap ratio.
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Nov 21, 2018 11:04
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The wiki page for Cucurbita pepo is pretty interesting. https://en.wikipedia.org/wiki/Cucurbita_pepo
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Nov 21, 2018 11:05
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empty sea posted:I ate green olives today while thinking of this thread. They were delicious and salty. I took a big drink of my ice water with the olive in my mouth and it was like drinking a fantastic cold brine drink. A++ yummy. 
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Nov 21, 2018 11:06
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There's a turkish grocery store near me that has an insane selection of olives that I'm pretty sure they stuff/brine themselves and it owns so hard. Olives are great if you're not buying some cheap supermarket crap.
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Nov 21, 2018 11:16
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 Recipe guide here. https://imgur.com/gallery/BXaZgY1
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Nov 21, 2018 11:18
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FFT posted:i'm a bartender for what it's worth I’ll defer to you then, because I’ve only ever seen/had it prepared by loud bros at parties.
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Nov 21, 2018 11:52
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atholbrose posted:Why? Why why why? Why would you? I have done this with kitchen shears while drunk because I couldn’t find the pizza cutter 
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Nov 21, 2018 11:55
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Germane anecdote to this discussion. Once I drove by a billboard for a local casino advertising that they served "martini shrimp" and got real excited and curious until I saw they meant just regular ol' shrimp cocktail, since literally anything in a conical glass is considered a martini. I was deflated. I was mad. I took action. Made a dry vermouth cream sauce after soaking some shrimp in gin overnight. Tossed it all together with green olives and cocktail onions over some angel hair pasta. One of the best meals I ever cooked. I don't bother much with the shrimp, olives or onions, but my vermouth noodles are part of my regular rotation now. What was not great was the cocktail experiment I served with it. See, there's this restaurant in San Francisco called Tommy's Joynt with neon signs in the windows advertising "Corned Beef" and "Cocktails" but without a real space between them and I'd joke about what a corned beef cocktail would be like so many times that I had to do it at least once. Thick sliced roast beef, soaked in Old Overholt Rye Whiskey (corned beef on rye, obvs). Served with a swiss cheese garnish and topped up with a splash of red cabbage juice (honestly, the last part was the downfall; too vinegary). The beef whiskey was awful. The whiskey beef was wonderful.
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Nov 21, 2018 12:20
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That sounds incredible and I would even try the awful beef whiskey with it
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Nov 21, 2018 12:24
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FFT posted:but vermouth tends to get skipped entirely nowadays. What bar do you work at so I know where to not go tia
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Nov 21, 2018 13:06
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Sandwich Anarchist posted:What bar do you work at so I know where to not go tia all the bars that keep the vermouth on the rails? don't get anything with vermouth there. that's step number one and it's the only step. vermouth spoils only slightly slower than wine (because it's fortified wine). i've previously worked at a high volume place where the managers refused to recognize what a terrible idea it was to keep even Dolin out with pour spouts without at least getting shoved in a fridge overnight. i'm bartending at a decent bar now where the vermouth is kept chilled, but let me tell you, dry vermouth is kinda gross anyway. get some blanc vermouth instead, it's a bit sweet and doesn't detract from the spirit. actually you know what gently caress all that. i'm not even going to try to defend dry vermouth. there's no reason for dry vermouth to continue existing. sweet vermouth,--on the other hand--is actually useful. it actually adds something to the cocktails it's included in. what's dry vermouth even good for but adding lovely fortified grape flavor to a chilled spirit?
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Nov 21, 2018 13:16
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Blanc vermouth is useful because it's mildly sweet and also clear so it can be an interesting substitute. Dry vermouth could possibly be France's worst export.
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Nov 21, 2018 13:22
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Dry vermouth is just fine in a martini. A martini that doesn't have any vermouth at all isn't "extra dry", it's just "cold gin". If someone asked for an extra dry martini and was upset that I gave them gin with a small splash of vermouth, I'd ask them just what they think a martini is. An even better drink is a 50:50 with equal parts gin and vermouth. Bitters & Brass in Sanford makes theirs with Hayman's Old Tom Gin and it's a pretty mild, complex taste. Edit: Also make your drat whiskey sour with egg white. Just like pisco sour. If you're making it from whiskey and sour mix, you're a bartender in the sense that you're a chef for putting refrigerated hamburger patties in the microwave. Edit Edit: The New York Sour is distinguished by red wine like Malbec floated on top. It's not distinguished by egg white and fresh lemon juice. chitoryu12 has a new favorite as of 15:03 on Nov 21, 2018 |
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Nov 21, 2018 14:48
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Yeah basically the only thing you've said that is close to what I'd consider correct is that vermouth spoils quickly and should be sealed and in the fridge. Just because the floor isn't sticky doesn't make where you work a "decent bar" lolTiggum posted:My mistake, it seems, was criticising this specific person when I should have been criticising the entire country she lives in. Don't judge the whole country, just judge the bad bars and bartenders that serve drinks like this. Any actual, respectable bar does it correctly, and knows wtf goes in a drink. Whiskey + Sour Mix is what you get well at a college shithole or Applebee's. Sandwich Anarchist has a new favorite as of 15:16 on Nov 21, 2018 |
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Nov 21, 2018 15:07
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I assume most of the martini recipes that say to use little or no vermouth are the result of people trading in those one-uppish "Just show it a picture of vermouth  " kinds of pseudo-edgy James-Bond-wannabe rules, from the same kind of people who tell the waiter at the steakhouse "Whisper the word 'fire' in a nearby room".Like dude, anyone can drink chilled gin in a martini glass. It doesn't make you a badass
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Nov 21, 2018 15:13
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And I like gin! I’ll drink a glass of gin by itself sometimes. But I’m not going to pretend that a martini with no other qualifiers is anything but gin, dry vermouth, and possibly orange bitters. The idea of a martini having no vermouth is up there with making an Old Fashioned with club soda.
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Nov 21, 2018 15:17
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I just got a bottle of Hendrick's and oh my god
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Nov 21, 2018 15:23
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I just got Aviation Gin last night. I'm going to pop it open during rehearsal tonight (the show is Drunk Shakespeare so drinking heavily during rehearsal is encouraged).
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Nov 21, 2018 15:31
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Sandwich Anarchist posted:3 oz of bourbon, and 3 oz of bitters
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Nov 21, 2018 16:08
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MariusLecter posted:Cut down on the ice by like 90% and Would. Did you need a video to show you how though? Also yes there is excessive ice. Actually if I was served that at a bar I might even make them remake it with less ice because that's kind of a rip off.
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Nov 21, 2018 16:09
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Yodas thinkin bout thos olives
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Nov 21, 2018 16:12
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You guys ever hear about how Woodrow Wilson drank his martini? First pour 3 ounces of bitters into a shoe. A sunbeam should pass through a bottle of gin and shine onto the shoe. Drink the contents of the shoe.
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Nov 21, 2018 16:13
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