What are you Eating/Drinking?

[AlvaroF]

If you're making a Rye Old Fashioned or the aforementioned Apple Old Fashioned--really any ROF with any additional sweetener--save a few bucks and get the Jim Beam. I'm not a big fan of rye whiskey on its own, but if I'm set on drinking it separate from a cocktail, I drink Bulleit.

Holy crap, you sound like Rex from the Whiskey Vault YouTube channel. I mean from Texas and not being a fan of Rye except Bulleit, that would be a gigantic coincidence.

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Anyway, yesterday I had a portuguese craft beer

It's a Märzen style beer, being a amber to light brown on it's colour with medium body, not overly foamy nor really thick. Had a bitter palate with a tiny hint of hop, a malty flavour and with chocolate notes in there. It's still one of my favourites.

Hopefully some time in the coming weeks I'll buy a couple of glasses and take out a craft beer aged in Port oak which will be fantastic

 

[TexRex]

Holy crap, you sound like Rex from the Whiskey Vault YouTube channel. I mean from Texas and not being a fan of Rye except Bulleit, that would be a gigantic coincidence.

Surprise!!!




No...I'm not he.

If I'm drinking rye, it's in a cocktail where the spice complements the other components. I only mention the Bulleit because it's decent enough to stand on its own without breaking the bank--it's not something I keep handy. And my feelings on rye aren't formed around only having sampled cheap stuff, as I've had some really spendy, highly-praised examples made available to me.

 

[TB]

Bacon Naanzza

 

[Gerarghini]

Y’know, I really wish Coke actually sold all their different flavors in stores so I didn’t have to go out so often just to try out Orange and Raspberry Coke Im trying out Raspberry Coke right now and it’s pretty sweet (literally).

My favorite is Orange Vanilla but what a shame that it was only available around Christmas

 

[deadhorse]

Hit Turkish banquet last night was 10 out of 10

 

[TB]

Root beer and Rumchata.

Undecided on what's for dinner just yet. Leaning towards lasagna.

 

[RCKakashi14]

It’s been a while since I haven’t eaten this:

 

[Law93]

It’s been a while since I haven’t eaten this:

View attachment 709851

What’s underneath that nice looking batter?

 

[RCKakashi14]

What’s underneath that nice looking batter?

Dory fish smothered with Philadelphia Cream Cheese.

 

[W3H5]

Dory fish smothered with Philadelphia Cream Cheese.

Now I’m hungry.

 

[coryclifford]

There's a butter chicken curry like plate up there and wow was it good.

 

[photonrider]

^
Now that's a feast for a whole bunch of senses.. . .

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An oz of gold blue agave, 1/2 oz of Triple Sec, a twist on the rocks - and I've got the perfect drink right now before, and during, and even after (if I'm careful) a spicy late lunch of curried chicken, eggplant, and brown rice.

 

[Adamgp]

Just finished dinner, a couple hot dogs, some Arby's fries, and a rum and Coke and rum.

 

[TexRex]

Sooooo...you're a Chicagoan?

 

[Adamgp]

Sooooo...you're a Chicagoan?

Yep, but I'm out in the suburbs.

 

[LMSCorvetteGT2]

I just bought a pressure cooker so that means I have to abuse it for a while.

View attachment 706538

Pressure cooker chicken tikka masala.

Took longer to defrost the chicken than it did to cook everything.

There is no "abusing for a while", it becomes your constant cooker from here on. At least that's how it has been since we got our Instant cooker a year ago.

 

[TexRex]

Yep, but I'm out in the suburbs.

I don't know of anywhere else where there's more produce than link. I used to hop to Chicago every couple of weeks at my last job and I still regularly crave a Superdawg with those pickled tomatoes.

 

[Adamgp]

I don't know of anywhere else where there's more produce than link. I used to hop to Chicago every couple of weeks at my last job and I still regularly crave a Superdawg with those pickled tomatoes.

Like they say around here, it's a hot dog "dragged through the garden". Also why I use the jumbo dogs, so the dog/veggie ratio is more equal.

I don't make it out to Superdawg much myself, but that place is great.

 

[TB]

SSS - Shrimp, Sweet potato fries, and Sauce of BBQ.

 

[Omnis]

 

[photonrider]

First a lot of chatter about Old Fashioneds and then a sausage fest followed by Omnis' nuclear bomb - can't keep up with this thread.
Talking about the dog in the bun - it's gotta be a dog that's large enough to fill the bun. Nothing more disappointing than a weenie wiener struggling to make an impact after it's been dragged through the shrubbery. This doesn't rule out the possibility, though, of some folks actually liking less meat in their bun.
As for me nothing cuts the mustard like a plain old Polish- or Italian-style hot dog/sauerkraut combo in a large panini-style bun (itself cottony and steaming on the inside, toasty crust on the outside.)

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Wanted to make an Old Fashioned (because TB)after dinner a few nights ago but was too lazy to muddle - so threw some bourbon and Martini Rosso together (I was actually in the mood for some M. Rosso anyway) on the rocks with some cherries for debris; a wannabe Manhattan - I was too lazy to stir and strain into a Martini glass. At this rate I'm going to have to work less at being lazy.

Cheers!!

 

[TexRex]

too lazy to muddle

It takes a lot of love to make a good--or even halfway decent--Old Fashioned, to be sure.

 

[photonrider]

It takes a lot of love to make a good--or even halfway decent--Old Fashioned, to be sure.

Absolutely.
Spoken like a bona-fide mixologist. 👍

Here's my recipe (obviously all good mixologists will tweak the proportions to taste or to the individual taste of the guest):

Stuff needed for love:

1 orange slice

2 maraschino cherries, stems removed

2 oz bourbon

1/2 oz simple syrup (you can buy this pre-made or make it yourself)

3 dashes bitters

1 orange twist

1 maraschino cherry with stem

Ice cubes

Love in action:

a: Add the orange slice and 2 stemless cherries to a large rocks (a.k.a. 'old fashioned' ) glass

b: Muddle the ingredients in the glass

c: Add 1 oz of bourbon and 2 ice cubes and stir

d: Add the simple syrup, bitters, 2 more ice cubes and stir

e: Add 1oz of bourbon and fill the glass to 3/4 mark with more ice cubes

f: Garnish with an orange twist and the stemmed cherry and stir

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There we go - one delicious digestif from a former professional mixologist.

I have to make one tonight. Because now I want to.

Dang GTPlanet.

 

[TexRex]

Spoken like a bona-fide mixologist.

Just fond of the libation.

simple syrup

Well, my kind of Old Fashioned requires more love than that--it's either sugar or a different beverage.

 

[Omnis]

You don't put orange and cherry in an old fashioned. That's stupid 90s dumpy bar strategy to hide the taste of the awful well hooch. There's nothing to muddle in an old-fashioned either. You just make simple syrup out of demerara sugar, use some bitters, and a twist of lemon.

 

[coryclifford]

Work less at being lazy?

 

[TexRex]

You don't put orange and cherry in an old fashioned. That's stupid 90s dumpy bar strategy to hide the taste of the awful well hooch. There's nothing to muddle in an old-fashioned either. You just make simple syrup out of demerara sugar, use some bitters, and a twist of lemon.

I make an Old Fashioned the way the first one I really enjoyed was made (in the '90s--go figure), which involves muddling an orange slice, sugar, bitters and a few drops of the bourbon before adding the rest of the bourbon and ice. I make a point to only use a bourbon I'd drink on its own--usually EW or Maker's.

My copy of The New American Bartender's Guide supports your comment (minus the twist), though, and I've made that Old Fashioned, but I didn't enjoy it as much as what I usually make or even the bourbon alone.

 

[photonrider]

Just fond of the libation.


Well, my kind of Old Fashioned requires more love than that--it's either sugar or a different beverage.

Sugar?
You're telling me you make an Old Fashioned the old-fashioned way?
What are you - a purist?



Okay, so now you're getting me interested - you say 'other beverages' - what do you mean by that? I see only bourbon (as a liquor) in your Old Fashioned. I'm assuming you're going the muddled, fruit, bittered sugar-cube route, with either a smidgeon of water or a single cube of ice?
The recipe I threw above is a university-grade text-book recipe which I finally settled down to; I was mixing Old Fashioneds (from behind a counter - twice at 5 Star Hotels) from around the late '70s , so I've seen (and tasted) quite a few, from no fruit to loaded orange-boat, and also various other liquors than a quality bourbon used - gin, rum, Scotch, or Irish whiskey, etc.
When the cocktail craze hit, the original Old Fashioned (there must have been some time-travel there) was heavily modified by barkeeps (and of course every suds-slinger wants to come up with that classic cocktail that makes not only the books but the rounds.) This wasn't liked by everybody. Some people wanted it the old-fashioned way. Others wanted to make the Old Fashioned feel like you shouldn't be flying a plane after having had a couple - a bit more stronger, maybe?
And so the irony behind making an Old Fashioned the new-fangled way.

I tweak the recipe above by going very light on the fruit to be muddled - a very thin slice of orange and I use de-stoned preserved Maraschinos (the same as stuck in that wannabe Manhattan posted above.) For a garnish, though, a real stemmed cherry tops it off perfectly (and my guests love it!)

The bitters should be managed carefully - I ruined Old Fashioneds, as an apprentice barman, the first few times by slinging the bottle of Angostura around like it was a bottle of ketchup. A real fast make-do Old fashioned for me, if I don't have the time - and have that same craving is to slosh some good bourbon and Southern Comfort together

And now . . . off to actually make that . . . 'Old Fashioned' .

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Dinner was fluffy white rice, sardines in a tomato sauce, and broccoli and eggplant.
There has been a recent resurgence of eggplant which has me worried that a plot is being hatched.
Plus there has been talk of eggplant burgers, so obviously vegetable meat-wannabes and patty-hungry buns involved.

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Edit:

Here it was (some time ago):

When it came down to this:

. . . I added another oz of bourbon and a further splash of bitters - that was some time ago. Obviously I'm flying now.

 

[TexRex]

Okay, so now you're getting me interested - you say 'other beverages' - what do you mean by that? I see only bourbon (as a liquor) in your Old Fashioned.

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I mean if I can't be bothered to make an Old Fashioned with sugar, I make something else entirely--usually a Sloe Gin Collins.

I think the use of bitters is why I use real sugar and the orange slice (be careful not to disturb the pith or the rind when muddling), and why I didn't care for the Old Fashioned from the book. I mean, I like a bitter beer, but it benefits from the hoppy (citrus-y or resin-y) bite.

 

[photonrider]

I mean if I can't be bothered to make an Old Fashioned with sugar, I make something else entirely--usually a Sloe Gin Collins.

Now I get you. Sloe Gin? Now I'm beginning to see a real purist when it comes to libation.
I don't really like Old Fashioneds and I realised why the next morning - a mild headache; I hardly ever have a headache. My usual drink of choice in the evening is a Rusty Nail - and in a way that's sort of an 'Old Fashioned' in its own way - Drambuie taking the place of the bitters and sugar in the form of herbs and heather honey.

I think the use of bitters is why I use real sugar and the orange slice (be careful not to disturb the pith or the rind when muddling), and why I didn't care for the Old Fashioned from the book.

The mark of a professional mixologist is their library of cocktail recipe books - though of course none of the books will agree on anything.
Which is why when we meet up with the 'know-it-all' who doesn't own a single book and has never mixed a drink in a year we recognise a trivia lover and not a seasoned drinker who has drunk at least a dozen different cocktails in their lifetime.
Some things however are rules that are self-evident; you can't make a Rusty Nail without Drambuie, for instance, whatever the proportions one uses or whether the fruit is left off or becomes a salad.
In the end the canny bartender always discusses a few things with a customer and will give them the version of a cocktail closest to the one they are familiar with instead of going full IBA and choking them with 'authorised' trivia that has nothing to do with personal taste and in the end that's what great drinking is all about - taste - and a satisfied customer.
It's when the customer yells 'Mai Tai!' in amazement that a mixologist knows they hit that universal button.

Bitters and sugar is what makes an Old Fashioned an Old Fashioned - or as it was commonly known in the 1800's, a 'Whiskey Cocktail' or just 'cocktail' as opposed to a sling. Everything else after that 'lump of sugar muddled with bitters and a splash of whisky' recipe is 'new fashioned' or what modern day bartenders would call a 'New Wave' Old Fashioned.
But times change, mores change, and tastes change - and keeping up with the tastes is the primary job of a good mixologist.
Here's a tip: entertaining contemporary ladies? Give them a Cosmo. Those starry eyes will keep coming back for more. Hasn't failed for me recently.

I mean, I like a bitter beer, but it benefits from the hoppy (citrus-y or resin-y) bite.

One of my favourite words - hops.

So - double the hops for you, then?