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| Author |
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| 25 new of 74 responses total. |
jep
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response 13 of 74:
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May 29 19:13 UTC 2002 |
I used to like gin and tonics. I also used to like Scotch and soda
which I drank from a Florence flask. It's been a long time since I've
had either, and I haven't missed them all that much.
I also make some Irish coffee occasionally (about annually).
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slynne
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response 14 of 74:
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May 29 19:38 UTC 2002 |
Oh wow. I havent had a gin a tonic in a long time. I should stop at the
store and get some tonic because I have a friend coming from California
who likes gin and tonics.
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jep
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response 15 of 74:
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May 29 20:31 UTC 2002 |
A gin and tonic does sound kind of good to me right now.
I'm going to be responsible if we all turn into alcoholics as a result
of this item.
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slynne
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response 16 of 74:
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May 29 20:39 UTC 2002 |
haha. I dont think I am in any danger of that. Which is weird because I
do have an addictive personality. I am currently addicted to: Sugar,
Nicotine, and Caffeine.
But for some reason that I dont understand, I have always had a big
take it or leave it attitude towards alcohol, marijuana, cocaine,
opiates, lcd, Rx painkillers etc. I have tried all of those things and
even used LCD somewhat regularly in my early 20s but I never had any
trouble giving them up. In fact, I never did give them up. It just
became too much of a bother to get them. *shrug* Well, I still drink
once in a while but I wouldnt if it were illegal and hard to get.
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i
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response 17 of 74:
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May 30 01:27 UTC 2002 |
If it's beer, my tastes generally oppose anything that's "big commercial
American" and most everything else. I'd drink up to a couple six-packs
a month when Brewbaker's was open in Kerrytown - i liked like their stuff
overall better than any other beer brand i've had, i like buying from
little local merchants, and i could buy mixed 6-packs (6 different kinds)
from them, so i couldn't get bored or annoyed with the kinds that i didn't
like as well. Since then...hmmm...i enjoyed all six bottles (over a week)
of a Bell's Stout 6-pack once, but they aren't cheap or local, and deposit
bottles are a bother.
Most days i'll drink a single glass (~5 oz.) of econo-brand red wine. It
jazzes up my fairly-monotonous eat-at-home diet a bit and is supposedly a
bit good for my heart.
I really didn't drink at all until i was well into my 30's. This makes
me some sort of freak by most American's standards, but supposedly not
drinking until after 30 massively reduces the risk of alcoholism.
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jep
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response 18 of 74:
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May 30 02:13 UTC 2002 |
I can't imagine you as a beer drinker, Walt. Of cousre it's been
something like 12 years since I saw you. I couldn't imagine me as a
divorcee, either.
Tonight I tried Belk's ESB. This is definitely the most bitter of the
bitters beers I've tried. I didn't like it that much; it was too
bitter. I'll try it again in a few days, I suppose; maybe I'll have a
different impression then.
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orinoco
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response 19 of 74:
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May 30 03:35 UTC 2002 |
I've always liked gin. I think it's because I've got very pleasant
associations with the smell of juniper. It grows wild all over the place up
in Ontario where my family goes on vacation each year.
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jaklumen
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response 20 of 74:
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May 30 08:24 UTC 2002 |
resp:12 probably more sour than bitter. Hops are added as a
preservative. The ones we grow here in the Yakima Valley (in
Toppenish) are alpha hops, as I've read, and are especially bitter,
more so than European hops, which are mellower.
Hops are a natural sedative, which is why I suppose some folks drink a
couple of beers as a "nightcap." However, alcohol interferes with
profound sleep, so despite the sedative, the quality of sleep isn't as
good. You get better results brewing hops into a tea, but I
understand that stuff is NASTY.
I don't drink for religious dietary reasons and because when I
started, I drank so excessively I feared alcoholism wasn't far away.
But-- when I did, I found cocktails were really my thing. So as far
as resp:12, I've had most all of those, although some were part of a
mixed drink.
Bailey's is as smooth as a baby's bottom. Boy, did I start getting
snockered quick when I drank some of that!
Rum.. must be the pirate in me.
Sweet Vermouth: not bad, but I wasn't particularly enjoying it. But
then again, it was after about 10 cocktails, and I was drinking part
of a bottle after polishing off another. Yep, near falling down
drunk, puked, everything. Had to get Julie from work, too. Not a
good memory.
Bloody Mary: ugh-- what I had must have been spiced too heavy. I'd
rather stick to V-8's with Tabasco.
Margarita: never had one.
Vodka, Gin, Bourbon, Kahula: all part of mixed drinks
Wine Coolers: Why the hell do they call 'em 'wine' coolers? They're
malt beverages. Not my fave.
Jack Daniel's: yum. I don't care if people say it tastes like cough
syrup. But then, I like both NyQuil and green Chloroseptic.
as far as beer: yep, most macrobrews taste bad. I'm sure micro or
homebrew is better. Can't remember which ale I tried that I liked.
Mead still intrigues me, but honestly, because I promised my wife, I
don't think I'll care to drink again. I mean, I was sipping through
itty-bitty straws to get drunk faster.
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slynne
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response 21 of 74:
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May 30 19:15 UTC 2002 |
I think wine coolers originally were made with wine. Basically wine
mixed with fruit juices. Then someone figured out that you can make a
malt beverage cheaper that tastes about the same. End of wine coolers.
For some though, the name still stuck but you wont find the word "wine"
on the label of those malt beverages.
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jaklumen
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response 22 of 74:
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May 31 00:27 UTC 2002 |
Hey, what about cooking with alcohol? Yeah, it evaporates the actual
alcohol off, but the remaining flavor can be great..
Besides wine, many spirits are used for cooking. I've had chicken
cooked in Jack Daniels, in some sort of a sauce. I also enjoy
Johnsonville's Beer and Bratwurst brats, and I've had burgers
barbequed in beer. I've also seen many mustards and a few BBQ sauces
that use ale or JD.
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i
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response 23 of 74:
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May 31 00:49 UTC 2002 |
Re: #18
By any decent definition of "beer drinker" that i can think up, i've
never been one. How do you define it?
Do be careful about mixing alcohol, depression, and meds for the latter
together, jep. Lots of people have gotten fried that way.
Re: #20
Macrobrews taste bad? They mix 1-2 oz. of something that might be called
"real beer" if it was higher quality, 9-10 oz. of carbonated water, and
1 oz. of the cheapest flavorless vodka that money can buy, stir, and call
the mix "beer". It doesn't have enough taste to be qualify for either
"good" or "bad". If you want taste, drink *anything* else; if you want
to pee, drink tap water; if you want to get drunk cheap, get BargainBox
wine or (better) help for your alcoholism.
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jep
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response 24 of 74:
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May 31 02:56 UTC 2002 |
re #23: I checked with my psychiatrist, after not having any beer for
about 3 months; he assured me that it's fine to have a beer or glass of
wine in the evening with the meds I'm taking. He advised me not to
have 6 every night.
A "beer drinker" is "one who enjoys drinking beer". I just have
trouble picturing you with a beer in your hand.
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jaklumen
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response 25 of 74:
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May 31 03:57 UTC 2002 |
BargainBox wine? hmmm.. interesting. Well, I know of folks that
swear by Thunderbird.. and then Mad Dog 20/20 (ugh!)
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i
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response 26 of 74:
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Jun 2 13:03 UTC 2002 |
Hmmm...if "beer drinker" is "someone who's had a beer & enjoyed it some
time in his/her life", i guess i am one. But so are load of other folks
who haven't touched it in decades, drink something else 99% of the time,
etc. The definition seems too broad to be useful and contradicts how i
think most everyone uses the phrase.
I read somewhere that "alcohol evaporates when you cook with it" is more
popular than true. Sure, some evaporates when it's hot, and long, hot
baking of stuff that ends up with a dinky fraction of its original water
content (popovers, etc.) will remove virtually all of it, but there's
usually far more left in the food than people believe.
BargainBox wine - 5 liters of ~24 proof for $8; that's as much alcohol
as in 1.5 liters of 80 proof. Physically far more convenient that beer
or wine bottles. Unfamiliar to your friends behind the dumpster so you
don't have to share so much. The box & inner bag can be used to patch
up your "house" or raincoat when you're done.
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jep
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response 27 of 74:
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Jun 2 15:35 UTC 2002 |
I guess if you bring it down to it's basics, a "beer drinker" is "one
who drinks beer". I would have classified myself as a beer drinker
even during the three or so months when I didn't have a single beer for
the reasons mentioned in #23. "Beer drinker" implies some sort of past
and likely future drinking of beer.
I didn't mean to imply you're the sort of person who always has beer in
his hand, if that's what you were thinking. I think you told me when
we worked together that you'd never had a beer, so it surprised me to
hear you describe yourself drinking beer.
I had a Red Hook ESB a few days ago; it was smoother than the Belk's.
Then I had a plain old Labatt's at the ballpark last night. I may have
enjoyed that more than either of the ESBs. Heh.
I also tried the mead again (on a different night than when I was
having beer), and was less overwhelmed by sweetness. Actually it
tasted pretty good. I'm not at all sure this is the same as the mead
drunk by the dwarves in The Hobbit. Has anyone ever had "authentic"
mead? Maybe they have it at the Renaissance Festival. I'll have to go
there and find out.
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glenda
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response 28 of 74:
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Jun 2 21:41 UTC 2002 |
I have. The friend I mentioned I know from the SCA. He makes his mead from
an old medieval recipe. Wonderful stuff. Better than any of the commercial
brands available.
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void
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response 29 of 74:
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Jun 6 18:05 UTC 2002 |
Hmmm. Somebody said something about cooking with alcohol. I like the
flavor of some things cooked with wine, but I don't like to keep wine in
my home. Anybody know any good substitutes for alcohol in recipes that
call for it?
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cmcgee
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response 30 of 74:
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Jun 6 18:19 UTC 2002 |
There are some commercial flavorings available: Rum, sherry, ameretto,
eggnog, brandy, Kahlua, Grand Marnier, Irish creme, and bourbon. I can
give you the source if you like.
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void
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response 31 of 74:
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Jun 7 05:30 UTC 2002 |
Hmmm. What are the flavorings made of?
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mta
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response 32 of 74:
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Jun 7 14:45 UTC 2002 |
Where wines are called for, there are some really quite good non-alcoholic
wines that do the job nicely.
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keesan
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response 33 of 74:
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Jun 8 03:03 UTC 2002 |
Would grape juice not be similar in flavor?
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jaklumen
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response 34 of 74:
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Jun 8 09:25 UTC 2002 |
It was my understanding that "wine" originally referred to any grape
juice, fermented or not. I could be wrong. Generally, I would
suppose wine today is just any fermented grape juice, but I could be
wrong there, too.
I do know that that certain varieties of grapes are grown with
winemaking in mind, and not juice.
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amethyst
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response 35 of 74:
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Jun 8 10:28 UTC 2002 |
I'm definitely not a cooking expert, but I've heard several different
places that alcohol releases flavors from certain foods (like tomatoes)
that can't be gotten any other way. Wine's used because it has a good
flavor for the food it's used in. If this is the case, there wouldn't
be a non-alcoholic substitute that would serve the same purpose.
If it's just for flavor, than lots of grape juices would be close, I'd
guess.
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i
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response 36 of 74:
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Jun 8 13:33 UTC 2002 |
A quick peek in the dictionary at hand give no support for unfermented
grape juice being called wine (unless one was somehow referring to its
color).
Grape juice is nearly-worthless substitute for anything but a miserably
low-quality, sweetened wine. What makes decent wines decent is all the
non-grape-juice flavor molecules created in the process of yeast
fermenting & oaking & aging. Think of substituting bargain-basement
cottage cheese on a cheese tray that had a bunch of nice bleu, gorgonzola,
etc. fancy cheeses on it.
Most wine starts going bad fast once you've opened the bottle, making it
a difficult cooking ingredient unless you're drinking the rest or cooking
with it on a very large scale.
I believe that alcohol acts as a solvent for many flavor molecules, thus
letting 'em get out and/or move around when they otherwise could not. In
some cases you can get the same effect with oils/fats. In others, you
can make sure the alcohol is effectively cooked out. Any alcohol can do
this, not just wine.
I've got a cookie recipe that uses 1 T of a very expensive, nasty-tasting
hard liquor...it yields 48 pretty-big, thin cookies after cooking at 400.
I can't imagine being tempted to dring the liquor, or any human being able
to eat enough of the cookies to get a noticable effect from the alcohol,
but that 1 T lends a subtle, wonderful flavor to the cookies.
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orinoco
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response 37 of 74:
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Jun 12 03:14 UTC 2002 |
(What liquor, out of curiosity?)
Red wine vinegar might be a little better than grape juice. Still not the
same, but less of a bad approximation.
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