On Tue, 27 Oct 2009 05:13:55 GMT, Wayne Boatwright
 wrote:

>On Sun 25 Oct 2009 03:55:29a, Sacha told us...
>
>> On 2009-10-25 07:55:35 +0000, Wayne Boatwright 
>>  said:
>> 
>>> On Sat 24 Oct 2009 11:52:43p, Ophelia told us...
>>> 
>>>> 
>>>> "Sacha"  wrote in message
>>>> news:7khic3F39amiqU2@mid.individual.net... 
>>>>> On 2009-10-24 18:14:15 +0100, "Pete"  said:
>>>>> 
>>>>>> 
>>>>>> "Sacha"  wrote in message
>>>>>> news:7kgpomF36oldoU1@mid.individual.net... 
>>>>>>> 
>>>>>>> Ah............bone dry Martini, olive, no rocks!
>>>>>> 
>>>>>> Now you're torkin', gal! Pass the Tanquerays, wave the Martinin cork
>>>>>> at it, and off we go! (Wot's an olive?) 
>>>>> 
>>>>> An unnecessary distraction?  The definition of a dry Martini that I
>>>>> like is someone who walks past the gin bottle with the Martini bottle
>>>>> once a week. 

That's a *very* dry martini.  The kind where someone whispers
"vermouth" over the glass, it doesn't actually go in the gin.
>>>> 
>>>> Pah!  Wimps!
>>> 
>>> Back in the 1960s there was a "pub like" bar and restaurant a block
>>> from my workplace.  Their "standard double martini" was served in a
>>> 10oz. Waterford old-fashioned glasses on the rocks.  Many USians are
>>> notorious for wanting *ice cold* drinks, and I'm one of them.  Gin of
>>> choice, usually Tanqueray or Bombay, with a mere whisper of vermouth. 
>>> (I seem to recall the bartender rinsing the glass with vermouth and
>>> pouring it out.) 

That's a good way to do it.  Works every time.

> I love olives.  Theirs were huge, and I'd ask for 5. 
>>> A couple of friends from work and I would stop in 2-3 times a week
>>> after work and down 2-3 of these, and I rarely remember getting home. 
>>> :-) 

Martini olives make a good dinner too!  
>> 
>> I remember in Boston being served a dry martini with so much ice in it 
>> that I could barely taste the drink.  When I went there again, I asked 
>> for no ice *in* the drink and the bar tender looked at me as if I'd 
>> lost my mind.  And yes, I do the pouring away of the vermouth, too.
>
>Then it probablay wasn't made well.  I do lik a lot of ice, but can also 
>taste the gin.  

A good martini is not served *over* the rocks.  It is slowly shaken in
ice and when it's poured you can see little spots of slush.

-- 
I love cooking with wine.
Sometimes I even put it in the food.

On Tue 27 Oct 2009 10:12:31p, sf told us...

> On Tue, 27 Oct 2009 05:13:55 GMT, Wayne Boatwright
>  wrote:
> 
>>On Sun 25 Oct 2009 03:55:29a, Sacha told us...
>>
>>> On 2009-10-25 07:55:35 +0000, Wayne Boatwright 
>>>  said:
>>> 
>>>> On Sat 24 Oct 2009 11:52:43p, Ophelia told us...
>>>> 
>>>>> 
>>>>> "Sacha"  wrote in message
>>>>> news:7khic3F39amiqU2@mid.individual.net... 
>>>>>> On 2009-10-24 18:14:15 +0100, "Pete"  said:
>>>>>> 
>>>>>>> 
>>>>>>> "Sacha"  wrote in message
>>>>>>> news:7kgpomF36oldoU1@mid.individual.net... 
>>>>>>>> 
>>>>>>>> Ah............bone dry Martini, olive, no rocks!
>>>>>>> 
>>>>>>> Now you're torkin', gal! Pass the Tanquerays, wave the Martinin 
cork
>>>>>>> at it, and off we go! (Wot's an olive?) 
>>>>>> 
>>>>>> An unnecessary distraction?  The definition of a dry Martini that I
>>>>>> like is someone who walks past the gin bottle with the Martini 
bottle
>>>>>> once a week. 
> 
> That's a *very* dry martini.  The kind where someone whispers
> "vermouth" over the glass, it doesn't actually go in the gin.
>>>>> 
>>>>> Pah!  Wimps!
>>>> 
>>>> Back in the 1960s there was a "pub like" bar and restaurant a block
>>>> from my workplace.  Their "standard double martini" was served in a
>>>> 10oz. Waterford old-fashioned glasses on the rocks.  Many USians are
>>>> notorious for wanting *ice cold* drinks, and I'm one of them.  Gin of
>>>> choice, usually Tanqueray or Bombay, with a mere whisper of vermouth. 
>>>> (I seem to recall the bartender rinsing the glass with vermouth and
>>>> pouring it out.) 
> 
> That's a good way to do it.  Works every time.

Sure worked for me! :-)

> 
>> I love olives.  Theirs were huge, and I'd ask for 5. 
>>>> A couple of friends from work and I would stop in 2-3 times a week
>>>> after work and down 2-3 of these, and I rarely remember getting home. 
>>>> :-) 
> 
> Martini olives make a good dinner too!  

hehehe   It often was back in those days.

>>> I remember in Boston being served a dry martini with so much ice in it 
>>> that I could barely taste the drink.  When I went there again, I asked 
>>> for no ice *in* the drink and the bar tender looked at me as if I'd 
>>> lost my mind.  And yes, I do the pouring away of the vermouth, too. 
>>
>>Then it probablay wasn't made well.  I do lik a lot of ice, but can also 
>>taste the gin.  
> 
> A good martini is not served *over* the rocks.  It is slowly shaken in
> ice and when it's poured you can see little spots of slush.

I know, I know.  But I gotta have my ice cubes. :-)

-- 

~~ If there's a nit to pick, some nitwit will pick it. ~~ 

        ~~ A mind is a terrible thing to lose. ~~ 

**********************************************************

                     Wayne Boatwright

On Wed, 28 Oct 2009 05:20:41 GMT, Wayne Boatwright
 wrote:

>On Tue 27 Oct 2009 10:12:31p, sf told us...
>
<snip>
>> 
>> A good martini is not served *over* the rocks.  It is slowly shaken in
>> ice and when it's poured you can see little spots of slush.
>
>I know, I know.  But I gotta have my ice cubes. :-)

OK, as long as we're clear on concept!  I'd love to have you come over
for cocktails someday.  :)

-- 
I love cooking with wine.
Sometimes I even put it in the food.

On Wed 28 Oct 2009 05:11:35p, sf told us...

> On Wed, 28 Oct 2009 05:20:41 GMT, Wayne Boatwright
>  wrote:
> 
>>On Tue 27 Oct 2009 10:12:31p, sf told us...
>>
> <snip>
>>> 
>>> A good martini is not served *over* the rocks.  It is slowly shaken in
>>> ice and when it's poured you can see little spots of slush. 
>>
>>I know, I know.  But I gotta have my ice cubes. :-)
> 
> OK, as long as we're clear on concept!  I'd love to have you come over
> for cocktails someday.  :)
> 

That would be grand!  If I ever get to San Francisco...

-- 

~~ If there's a nit to pick, some nitwit will pick it. ~~ 

        ~~ A mind is a terrible thing to lose. ~~ 

**********************************************************

                     Wayne Boatwright

On Thu, 29 Oct 2009 02:32:28 GMT, Wayne Boatwright
 wrote:

>That would be grand!  If I ever get to San Francisco...

Drop by if you're ever in the neighborhood!  LOL

-- 
I love cooking with wine.
Sometimes I even put it in the food.

On Fri 30 Oct 2009 07:36:08a, sf told us...

> On Thu, 29 Oct 2009 02:32:28 GMT, Wayne Boatwright
>  wrote:
> 
>>That would be grand!  If I ever get to San Francisco...
> 
> Drop by if you're ever in the neighborhood!  LOL
> 

Ya nver know...  :-)

-- 

~~ If there's a nit to pick, some nitwit will pick it. ~~ 

        ~~ A mind is a terrible thing to lose. ~~ 

**********************************************************

                     Wayne Boatwright

On Tue, 3 Nov 2009 00:07:00 +0000, Sacha  wrote:

>*Everything* is kept in the fridge that can't  be kept in the freezer.  
>That includes the glasses, the olives, the lemon peel, whatever.  But 
>do NOT dilute with - shudder - ice!  Okay?  ;-)

I'm guessing you don't keep any food in your refrigerator.  ;)

-- 
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 3 Nov 2009 10:21:09 +0000, Sacha  wrote:

>On 2009-11-03 03:21:11 +0000, sf   said:
>
>> On Tue, 3 Nov 2009 00:07:00 +0000, Sacha  wrote:
>> 
>>> *Everything* is kept in the fridge that can't  be kept in the freezer.
>>> That includes the glasses, the olives, the lemon peel, whatever.  But
>>> do NOT dilute with - shudder - ice!  Okay?  ;-)
>> 
>> I'm guessing you don't keep any food in your refrigerator.  ;)
>
>They don't call me Two-Fridges for nothing. ;-)

Is that your American Indian name?  LOL

-- 
I love cooking with wine.
Sometimes I even put it in the food.

"sf"  wrote in message 
news:npb3f55jcb5rf68i43up14r4h8kpp0e14f@4ax.com...
> On Tue, 3 Nov 2009 10:21:09 +0000, Sacha  wrote:
>
>>On 2009-11-03 03:21:11 +0000, sf   said:
>>
>>> On Tue, 3 Nov 2009 00:07:00 +0000, Sacha  wrote:
>>>
>>>> *Everything* is kept in the fridge that can't  be kept in the freezer.
>>>> That includes the glasses, the olives, the lemon peel, whatever.  But
>>>> do NOT dilute with - shudder - ice!  Okay?  ;-)
>>>
>>> I'm guessing you don't keep any food in your refrigerator.  ;)
>>
>>They don't call me Two-Fridges for nothing. ;-)
>
> Is that your American Indian name?  LOL
>
Tut! Tut!
They're called "aboriginals" now!
Graham

On Wed, 4 Nov 2009 12:02:03 -0700, graham wrote in post :
<news:KckIm.7589$fE2.6120@newsfe04.iad> :

> "sf"  wrote in message 
> news:npb3f55jcb5rf68i43up14r4h8kpp0e14f@4ax.com...
>> On Tue, 3 Nov 2009 10:21:09 +0000, Sacha  wrote:
>>
>>>On 2009-11-03 03:21:11 +0000, sf   said:
>>>
>>>> On Tue, 3 Nov 2009 00:07:00 +0000, Sacha  wrote:
>>>>
>>>>> *Everything* is kept in the fridge that can't  be kept in the freezer.
>>>>> That includes the glasses, the olives, the lemon peel, whatever.  But
>>>>> do NOT dilute with - shudder - ice!  Okay?  ;-)
>>>>
>>>> I'm guessing you don't keep any food in your refrigerator.  ;)
>>>
>>>They don't call me Two-Fridges for nothing. ;-)
>>
>> Is that your American Indian name?  LOL
>>
> Tut! Tut!
> They're called "aboriginals" now!
> Graham

That's going to confuse the Australians. 

-- 
Tim C.

On Wed, 4 Nov 2009 12:02:03 -0700, "graham"  wrote:

>
>"sf"  wrote in message 
>news:npb3f55jcb5rf68i43up14r4h8kpp0e14f@4ax.com...
>> On Tue, 3 Nov 2009 10:21:09 +0000, Sacha  wrote:
>>
>>>On 2009-11-03 03:21:11 +0000, sf   said:
>>>
>>>> On Tue, 3 Nov 2009 00:07:00 +0000, Sacha  wrote:
>>>>
>>>>> *Everything* is kept in the fridge that can't  be kept in the freezer.
>>>>> That includes the glasses, the olives, the lemon peel, whatever.  But
>>>>> do NOT dilute with - shudder - ice!  Okay?  ;-)
>>>>
>>>> I'm guessing you don't keep any food in your refrigerator.  ;)
>>>
>>>They don't call me Two-Fridges for nothing. ;-)
>>
>> Is that your American Indian name?  LOL
>>
>Tut! Tut!
>They're called "aboriginals" now!
>Graham 
>

No, they're not.  They're called Native Americans.

-- 
I love cooking with wine.
Sometimes I even put it in the food.

"sf"  wrote in message 
news:3a56f5l7es9dc39rgb2620pdgkp5bbgari@4ax.com...
> On Wed, 4 Nov 2009 12:02:03 -0700, "graham"  wrote:
>
>>
>>"sf"  wrote in message
>>news:npb3f55jcb5rf68i43up14r4h8kpp0e14f@4ax.com...
>>> On Tue, 3 Nov 2009 10:21:09 +0000, Sacha  wrote:
>>>
>>>>On 2009-11-03 03:21:11 +0000, sf   said:
>>>>
>>>>> On Tue, 3 Nov 2009 00:07:00 +0000, Sacha  wrote:
>>>>>
>>>>>> *Everything* is kept in the fridge that can't  be kept in the 
>>>>>> freezer.
>>>>>> That includes the glasses, the olives, the lemon peel, whatever.  But
>>>>>> do NOT dilute with - shudder - ice!  Okay?  ;-)
>>>>>
>>>>> I'm guessing you don't keep any food in your refrigerator.  ;)
>>>>
>>>>They don't call me Two-Fridges for nothing. ;-)
>>>
>>> Is that your American Indian name?  LOL
>>>
>>Tut! Tut!
>>They're called "aboriginals" now!
>>Graham
>>
>
> No, they're not.  They're called Native Americans.
>
> -- 
Not up here they ain't!
Graham

On Thu, 5 Nov 2009 12:05:27 -0700, "graham"  wrote:
>
>"sf"  wrote in message 
>news:3a56f5l7es9dc39rgb2620pdgkp5bbgari@4ax.com...
>> On Wed, 4 Nov 2009 12:02:03 -0700, "graham"  wrote:
>>
>>>
>>>"sf"  wrote in message
>>>news:npb3f55jcb5rf68i43up14r4h8kpp0e14f@4ax.com...
>>>> On Tue, 3 Nov 2009 10:21:09 +0000, Sacha  wrote:
>>>>
>>>>>On 2009-11-03 03:21:11 +0000, sf   said:
>>>>>
>>>>>> On Tue, 3 Nov 2009 00:07:00 +0000, Sacha  wrote:
>>>>>>
>>>>>>> *Everything* is kept in the fridge that can't  be kept in the 
>>>>>>> freezer.
>>>>>>> That includes the glasses, the olives, the lemon peel, whatever.  But
>>>>>>> do NOT dilute with - shudder - ice!  Okay?  ;-)
>>>>>>
>>>>>> I'm guessing you don't keep any food in your refrigerator.  ;)
>>>>>
>>>>>They don't call me Two-Fridges for nothing. ;-)
>>>>
>>>> Is that your American Indian name?  LOL
>>>>
>>>Tut! Tut!
>>>They're called "aboriginals" now!
>>>Graham
>>>
>>
>> No, they're not.  They're called Native Americans.
>>
>> -- 
>Not up here they ain't!

You borrowed it from Australia?  I hope the term doesn't migrate
south.  

-- 
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 8 Nov 2009 15:27:33 +0000, Sacha  wrote:

>I don't really like rum, except as an ingredient in cooking.

I guess you've never had a mojito.  They're addictive!
http://www.youtube.com/watch?v=kJGSZxZvpPk
Brand of rum is optional.



-- 
I love cooking with wine.
Sometimes I even put it in the food.

On 9 Nov 2009 22:27:13 GMT,  wrote:

>Giusi  wrote:
>> Hot buttered rum?  
>
>Interesting.  Is that ... made how it sounds?

Basically, yes.
http://www.foodnetwork.com/recipes/emeril-lagasse/hot-buttered-rum-cocktail-recipe/index.html

    *  1 stick (1/4 pound) unsalted butter, softened
    *  2 cups light brown sugar
    *  1 teaspoon ground cinnamon
    *  1/2 teaspoon grated nutmeg
    *  Pinch ground cloves
    *  Pinch salt
    *  Bottle dark rum
    *  Boiling water

Directions

In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves,
and salt. Refrigerate until almost firm. Spoon about 2 tablespoons of
the butter mixture into each of 12 small mugs. Pour about 3 ounces of
rum into each mug (filling about halfway). Top with boiling water (to
fill the remaining half), stir well, and serve immediately. 

In the states, you can buy jars of Hot Buttered Rum batter mix around
the holiday's.  A nice way to make it richer is to add a 1/2 to 1 tsp
of instant coffee to the mug.  You don't taste the coffee, but it's
not as watery as it would be otherwise (I use larger mugs for mine).

-- 
I love cooking with wine.
Sometimes I even put it in the food.

"sf"  wrote in message news:scihf5pgbm4t19q438kdm99k8bno2ls7jn@4ax.com...
> On 9 Nov 2009 22:27:13 GMT,  wrote:
>
>>Giusi  wrote:
>>> Hot buttered rum?
>>Interesting.  Is that ... made how it sounds?
> Basically, yes.
> http://www.foodnetwork.com/recipes/emeril-lagasse/hot-buttered-rum-cocktail-recipe/index.html
>
>    *  1 stick (1/4 pound) unsalted butter, softened
>    *  2 cups light brown sugar
>    *  1 teaspoon ground cinnamon
>    *  1/2 teaspoon grated nutmeg
>    *  Pinch ground cloves
>    *  Pinch salt
>    *  Bottle dark rum
>    *  Boiling water
> Directions
> In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves,
> and salt. Refrigerate until almost firm. Spoon about 2 tablespoons of
> the butter mixture into each of 12 small mugs. Pour about 3 ounces of
> rum into each mug (filling about halfway). Top with boiling water (to
> fill the remaining half), stir well, and serve immediately.
>
> In the states, you can buy jars of Hot Buttered Rum batter mix around
> the holiday's.  A nice way to make it richer is to add a 1/2 to 1 tsp
> of instant coffee to the mug.  You don't taste the coffee, but it's
> not as watery as it would be otherwise (I use larger mugs for mine).

It sounds good but a bit too much for a single person.
Do you think the mix could be frozen in an ice cube tray?
If so do you think you would use one or two cubes to a mug?
-- 
Dave Croft
Warrington
http://www.oldengine.org/members/croft/
http://community.webshots.com/user/crftdv

"Dave Croft" ha scritto nel messaggio
> "sf"  wrote in message  wrote:
>>
>>>Giusi  wrote:
>>>> Hot buttered rum?
>>>Interesting.  Is that ... made how it sounds?
>> Basically, yes.
>> http://www.foodnetwork.com/recipes/emeril-lagasse/hot-buttered-rum-cocktail-recipe/index.html

> It sounds good but a bit too much for a single person.
> Do you think the mix could be frozen in an ice cube tray?> If so do you 
> think you would use one or two cubes to a mug?

Dave, it doesn't need freezing.  Just keep it in a jar and spoon out what 
you want as you want it.  Maybe in the fridge, but honestly, I never made it 
more than once a year and I don't think it was in the fridge at all.  It is 
after all a thing that predates fridges.

On Tue, 10 Nov 2009 07:39:59 -0000, "Dave  Croft"
 wrote:

>It sounds good but a bit too much for a single person.
>Do you think the mix could be frozen in an ice cube tray?
>If so do you think you would use one or two cubes to a mug?

Hot buttered rum is not brain surgery.  Butter keeps quite a while
refrigerated, so I don't think you'd have a problem not freezing it.
The proportions are specific in the recipe, but I'd judge how much
batter I used according to the size or my mug and how rich I wanted
it.  I like a rich mix, so I'd be using more batter than the recipe
calls for.  

-- 
I love cooking with wine.
Sometimes I even put it in the food.

Giusi  wrote:

> I don't see the point to white run. 

It's a bit more subtle when you make cocktails: punch tastes more of the
fruit and less of the alcohol, for instance, and ti-punch (rum, can
syrup and a chunk of lime) feels cleaner - but not less deadly. :)

I like spirits,  but you have to plan them: no driving afterwards, no
working...

Greg

-- 
I just might say it tonight

          [No ficus = no spam]

Gregoire Kretz  wrote:

[]
> I like spirits,  but you have to plan them: no driving afterwards, no
> working...

That's pretty easy for me! :)

-- 
(*) of the royal duchy of city south and deansgate 
www.davidhorne.net (email address on website) 
"[Do you think the world learned anything from the first 
world war?] No. They never learn."  -Harry Patch (1898-2009)