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Alcoholic sweet tea it is then - can I sweeten it with elderflower syrup, or do I have to start from scratch with a new syrup?
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Feb 16, 2013 14:27
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Scratch the sweet tea. Brew unsweetened iced tea really strong, mix half and half with super sour lemonade, and add bourbon to taste.
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Feb 16, 2013 15:31
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Casu Marzu posted:Scratch the sweet tea. Yeah.. well.. lemonade.. Then I would have to make lemonade too... I will use the elderflower syrup, sour it up a bit, use it for lemonade, and then do as you decree!
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Feb 16, 2013 15:41
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Chef De Cuisinart posted:Lucky for you, sweet tea vodka exists! Ok seriously. This needs to end now. There seems to be some kind of booze rule 34. If it exists, there is a vodka of it.
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Feb 16, 2013 16:17
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No loving lie. Cake vodka. 
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Feb 16, 2013 16:20
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When I learned that the Italian for butter is "burro", I about melted. Good gods, that language is so goddamned /sexy/. I want people to speak Italian at me.
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Feb 16, 2013 16:32
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I just assumed Italians were as weird as Mexican folk and ate foods named after equines too.
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Feb 16, 2013 16:41
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dino. posted:Ok seriously. This needs to end now. There seems to be some kind of booze rule 34. If it exists, there is a vodka of it. Wait... I thought the suggestion was to make sweet tea and then add vodka? What... Edit: This cold tea stuff is a mistake - I am going with a nice Tokay'er instead! Happy Hat fucked around with this message at 16:57 on Feb 16, 2013 |
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Feb 16, 2013 16:55
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Feb 16, 2013 16:57
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Southern homewife pruno!
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Feb 16, 2013 16:58
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Happy Hat posted:Wait... I thought the suggestion was to make sweet tea and then add vodka? I'll second the Arnold Palmer (1/2 Iced Tea + 1/2 Lemonade) and bourbon; is a Tokay'er another name for Tokaji?
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Feb 16, 2013 17:01
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Furious Lobster posted:I'll second the Arnold Palmer (1/2 Iced Tea + 1/2 Lemonade) and bourbon; is a Tokay'er another name for Tokaji? They changed the loving spelling... gently caress! I mean - for gods sake, you call it a pineapple, but when it comes to wine you all of a sudden have to be goddamn authentic
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Feb 16, 2013 17:05
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still better than 
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Feb 16, 2013 18:13
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American honey is the worst
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Feb 16, 2013 18:21
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HappyHat should probably just whiskey smash..
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Feb 16, 2013 18:50
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Whiskey smash is the most should-be-American-standard drink.
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Feb 16, 2013 18:56
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For reference: http://americandrink.net/post/678120006/the-whiskey-smash
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Feb 16, 2013 18:57
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old fashioned 
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Feb 16, 2013 19:18
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Casu Marzu posted:
I really wanted American Honey to be good cause I really wanted to make Rusty Nail-style drink with American Honey and some other bourbon and call it a Golden Spike. I bought one of the little sampler bottles and it was just so bad 
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Feb 16, 2013 20:29
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Happy Hat posted:They changed the loving spelling... gently caress! Apologies for what may have been interpreted as snideness or a demand for precise language; I googled the entirety of the word rather than just "Tokay", which I didn't realize was the earlier formalized version of the wine. Also, the etymology of pineapple is pretty interesting and both labels seem to be appropriate. Casu Marzu posted:manhattan that's more like it.
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Feb 16, 2013 20:30
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Well yeah, that stuff is lovely, but Deep Eddy's sweet tea is really good.
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Feb 16, 2013 20:52
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lol I didn't know Tea Grew In America.
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Feb 16, 2013 22:12
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Mmm...Tokai
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Feb 16, 2013 22:18
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Limeade and gin is treating me right this fine Saturday afternoon.
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Feb 16, 2013 22:36
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I ended up with: Buffalo chicken wings with blue cheese dressing and leafy celleriac Thai barbeque chicken wings Creamed corn Corn bread Cole slaw Pulled pork with soft buns and a mustard, vinegar, chili sauce on the side (made a barbeque from blueberries for the pork). Collard greens (greens, maybe not collard)... Accompagnied by sweet elderflower iced tea for the kids and Tokay (gently caress spelling - drunk, I am staying consistent, your language is, as usual, not!) for the grownups (and well - tastes for some of the kids who're in sore need of erudition). Followed by rhubarb/strawberry creme brulee (couldn't do american style, didn't have enough ramekins...) accompagnied by a nice little SGN gewürz) Chased by Chartreuse as a digestif (wtf america - why don't you have digestifs??) Chased by Espresso Chased by Vanilla lattes (yes.. latte with poo poo tons of galliano) Chased by a nice little Recioto (just a Lenotti, nothing fancy) I know that I am missing at least 2, maybe as much as 3 dishes in my retelling, but I am simply to full and drunk to remember them all! Oh.. and cheeses too - but that wasn't really american, so that really didn't count!
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Feb 17, 2013 00:56
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Since when do people bake cupcakes in those fuckoff huge muffin tins? That poo poo ain't a cupcake. It's a Cake.
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Feb 17, 2013 04:44
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How big? We do 1in and 3in cupcakes.
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Feb 17, 2013 04:48
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The calipers say 3.72" at the base. And people are looking at me funny.
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Feb 17, 2013 04:54
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I've got a birthday dinner in a week, thinking what sounds good for food. Right now I'm thinking chicken pot pie & roasted vegetables (brussels, parsnips, unsure what else.) Anything else sound good to you lot?
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Feb 17, 2013 05:10
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If you don't mind the calories, Manuel, potato pancakes are delicious.
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Feb 17, 2013 05:16
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I was thinking a nice crusty bread, actually. Forgot about that part.
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Feb 17, 2013 05:30
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Last night, we watched Jiro Dreams of Sushi Tonight, we went out to sushi At least the quail egg shooters were nice
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Feb 17, 2013 07:54
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Made this last week. Heavy on paprika, cayenne, carroway, celery salt. Sweetened with apricot jelly and honey. Making it again tonight and tweaking it a bit + making more for lunch tomorrow. Reserved some onion to add at the halfway point of the stew. Added green bell pepper and carrot. Butchered some beef chuck and minced some of the less desirable looking pieces.
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Feb 18, 2013 01:43
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Mr. Wiggles posted:Last night, we watched Jiro Dreams of Sushi I read this about four times to see if it was a haiku. 
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Feb 18, 2013 02:07
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Back from winter warfare training (!), I was wading through knee-deep snow with a machine gun on Valentine's so tonight, I'm taking the lady out for surprise shellfish platter and champagne 
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Feb 18, 2013 09:51
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Sjurygg posted:Back from winter warfare training (!), I was wading through knee-deep snow with a machine gun on Valentine's so tonight, I'm taking the lady out for surprise shellfish platter and champagne will it be... a raw... shellfish platter... 
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Feb 18, 2013 09:53
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no most of it at least the scallops were marinated in thyme and shallots bottle of chablis to wash it all down picture does not fully convey immenseness waited whole life for this shellfish platter so full 
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Feb 18, 2013 23:24
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May God forgive us
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Feb 18, 2013 23:25
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Sjurygg posted:May God forgive us That looks amazing. So jealous. I hardly ever eat shellfish.
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Feb 18, 2013 23:39
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mmmmmmmmmmmmmmmmmmmmmmmmm I love shellfish platters so much. one of my favorite memories of france/my girl was taking a trip to provence early in our relationship, and randomly stumbling across some restaurant in a small town in the middle of nowhere outside marseilles that specialized in seafood. we got a 60 euro seafood platter that was a gigantic gently caress off tower of raw poo poo, some of which I had never eaten before. raw clams, raw sea snails, raw mussles, of course oysters, shrimp, crab, lobster, and a giant basket of frites. washed down with a nondescript bottle of table white and a small carafe of pastis ~ it's one of those food memories that I don't think will ever get less vivid. shallots and thyme sounds like a good shellfish marinade - was it like ceviche done mignonette style? or cooked and then doused with a shallot/thyme oil? or what. gotta take notes
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Feb 18, 2013 23:48
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