o.k., time to give the boozealong a shot, so to speak, on saturday, 2/6.

i thought i would check in around noon, (u.s.) eastern standard time to
maybe give c.c. and our other friends in the eastern hemisphere something
at a time closer to their cocktail hour.

then for probably a longer stretch at 7:00 p.m.

the idea is to make a cocktail you haven't tried or haven't made in a
while, or try out that canapé you've had you eye on. or just to spew
random bullshit. you may drink milk if you have a doctor's excuse.

if you don't have an i.r.c. client, you can check the dope out he

<http://www.recfoodcooking.org/chat.html>

*** MUST BE 21 YEARS OF AGE OR ACCOMPANIED BY PARENT OR GUARDIAN ***

*** NOT RESPONSIBLE FOR PERSONAL ITEMS ***

your pal,
blake

On Thu, 4 Feb 2010 11:15:09 -0500, blake murphy
> wrote:

> the idea is to make a cocktail you haven't tried or haven't made in a
> while, or try out that canapé you've had you eye on. or just to spew
> random bullshit. you may drink milk if you have a doctor's excuse.

Ah, canapés... that will satisfy my desire to make something else.

Christine, would you please post that bacon praline recipe?

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

In article >,
says...
>
> o.k., time to give the boozealong a shot, so to speak, on saturday, 2/6.
>
> i thought i would check in around noon, (u.s.) eastern standard time to
> maybe give c.c. and our other friends in the eastern hemisphere something
> at a time closer to their cocktail hour.
>
> then for probably a longer stretch at 7:00 p.m.
>
> the idea is to make a cocktail you haven't tried or haven't made in a
> while, or try out that canapé you've had you eye on. or just to spew
> random bullshit. you may drink milk if you have a doctor's excuse.
>
> if you don't have an i.r.c. client, you can check the dope out he
>
> <http://www.recfoodcooking.org/chat.html>
>
> *** MUST BE 21 YEARS OF AGE OR ACCOMPANIED BY PARENT OR GUARDIAN ***
>
> *** NOT RESPONSIBLE FOR PERSONAL ITEMS ***
>
> your pal,
> blake

OK. It was almost 25 years ago I ran a small club and pub. Short story,
we were known for our Bloody Marys on Sunday morning. Many folks in the
club industry came on Sundays to spend a day with me and my shaker.

I have been thinking about sharing my recipe here since I started, but I
am still a bit hung up on how to better represent the amounts of each
ingredient. I kinda' make 'em by feel right now. I gave the recipe to my
daughter but she said they weren't the same. I am betting she got timid
with one or more of the ingredients, or over zealous with the Lime
juice. That's the usual mistake folks make in my opinion. One of my
ideas was to make a quick Internet video and post it. Either way,
Saturday I will find a way and show you all the bestest Bloody Mary this
side of the Mississippi..

For anyone who wants to finish their boozealong the right way, with
bloodys, here are the ingredients you will need to follow along and
learn to be the hero of the "afterparty":

Ice
Vodka (totally optional)
V8 juice **
A1 Sauce **
Lee+Perrins Worcester Sauce **
Rosies Concentrated Lime Juice **
Salt
Celery Salt
Tobasco Sauce **
Gold's Horseradish **
Pepper
Fresh Celery Stalks

2 16 oz glasses. I use glass only, usually a standard Pilsner glass but
a Curved Pilsner, Mug, or other will do. Glass mugs make a nice
presentation with a Bloody...

** (When brand names are noted, please make no substitutions... Trust
me, this is a great bloody, you will be happy you didn't.) As noted
above, small changes in ingredients or amounts tend to ruin this
cocktail.

So, now I will get off and try to come up with an easy to express the
amounts of each of the ingredients I use.

See you all on Saturday

Scotty

On Feb 4, 10:15*am, blake murphy > wrote:
> o.k., time to give the boozealong a shot, so to speak, on saturday, 2/6.
>
> i thought i would check in around noon, (u.s.) eastern standard time to
> maybe give c.c. and our other friends in the eastern hemisphere something
> at a time closer to their cocktail hour.
>
> then for probably a longer stretch at 7:00 p.m.
>
> the idea is to make a cocktail you haven't tried or haven't made in a
> while, or try out that canapé you've had you eye on. *or just to spew
> random bullshit. *you may drink milk if you have a doctor's excuse.
>
> if you don't have an i.r.c. client, you can check the dope out he
>
> <http://www.recfoodcooking.org/chat.html>
>
> *** *MUST BE 21 YEARS OF AGE OR ACCOMPANIED BY PARENT OR GUARDIAN ****
>
> * * * * * * * * * * **** *NOT RESPONSIBLE FOR PERSONAL ITEMS ****

So, you retards are going to sit around on a chat room and drink? Are
you all going to have webcams and show your tits and dicks? LOL how
****ing pathetic can people get? I wouldn't be advertising this on
Usenet HAHAHAHAHAHAHA

On 2010-02-04, I am Tosk > wrote:

> Saturday I will find a way and show you all the bestest Bloody Mary this
> side of the Mississippi..

I like the addition of horseradish. As a big horseradish fan, I gotta
try that. OTOH, you can get too many ingredients. It's a drink, not
a shrimp cocktail! I'd leave out the A1.

nb

notbob wrote:
>
> On 2010-02-04, I am Tosk > wrote:
>
> > Saturday I will find a way and show you all the bestest Bloody Mary this
> > side of the Mississippi..
>
> I like the addition of horseradish. As a big horseradish fan, I gotta
> try that. OTOH, you can get too many ingredients. It's a drink, not
> a shrimp cocktail! I'd leave out the A1.
>
> nb

Yeah, A1 is a bit much, but a Bloody Mary has to have worchestershire in
it!!!! That's a given ;D

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

In article >,
AtM says...
>
> notbob wrote:
> >
> > On 2010-02-04, I am Tosk > wrote:
> >
> > > Saturday I will find a way and show you all the bestest Bloody Mary this
> > > side of the Mississippi..
> >
> > I like the addition of horseradish. As a big horseradish fan, I gotta
> > try that. OTOH, you can get too many ingredients. It's a drink, not
> > a shrimp cocktail! I'd leave out the A1.
> >
> > nb

Ahhh, there's your problem... A well made Bloody can be a Shrimp
Cocktail, or breakfast for that matter. The problem is you have never
really had one done right Most of the ones I have been served over the
years are not nearly robust enough. If the first three sips or your
first bloody of the day doesn't burn, and the rest doesn't go down like
water, it's just not right. Subsequent servings do not produce the
initial burn

>
> Yeah, A1 is a bit much, but a Bloody Mary has to have worchestershire in
> it!!!! That's a given ;D

A1 and Lee and Perrins (I can spell that, should be very dark when
finished mixing.
>
> Sky

All I can say is these are famous. When I go to parties I bring a
recycled wooden wine box with my mixing cups and all of my ingredients.
They are almost as popular as my smoked meats

Scotty

I am Tosk wrote:
>
> In article >,
> AtM says...
> >
> > notbob wrote:
> > >
> > > On 2010-02-04, I am Tosk > wrote:
> > >
> > > > Saturday I will find a way and show you all the bestest Bloody Mary this
> > > > side of the Mississippi..
> > >
> > > I like the addition of horseradish. As a big horseradish fan, I gotta
> > > try that. OTOH, you can get too many ingredients. It's a drink, not
> > > a shrimp cocktail! I'd leave out the A1.
> > >
> > > nb
>
> Ahhh, there's your problem... A well made Bloody can be a Shrimp
> Cocktail, or breakfast for that matter. The problem is you have never
> really had one done right Most of the ones I have been served over the
> years are not nearly robust enough. If the first three sips or your
> first bloody of the day doesn't burn, and the rest doesn't go down like
> water, it's just not right. Subsequent servings do not produce the
> initial burn
>
> >
> > Yeah, A1 is a bit much, but a Bloody Mary has to have worchestershire in
> > it!!!! That's a given ;D
>
> A1 and Lee and Perrins (I can spell that, should be very dark when
> finished mixing.
> >
> > Sky
>
> All I can say is these are famous. When I go to parties I bring a
> recycled wooden wine box with my mixing cups and all of my ingredients.
> They are almost as popular as my smoked meats
>
> Scotty

Yep, my Bloody Marys tend to be dark since I like that wooster stuff!!
But, I don't think I'd want to add any A1.

If anyone likes both A1 & worchestershire sauce (er, Lea & Perrins),
then perhaps they might my family's secret bbq sauce recipe just look
on the RFC Signature Dishes website --
http://www.recfoodcooking.com/signature.php

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On 2010-02-04, I am Tosk > wrote:

> Cocktail, or breakfast for that matter. The problem is you have never
> really had one done right

Ummm.... yeah, I have.

> Most of the ones I have been served over the years are not nearly
> robust enough. If the first three sips or your first bloody of the
> day doesn't burn, and the rest doesn't go down like water, it's just
> not right.

Nonsense. It's supposed to burn, but from the vodka content, not the
condiments. If not, yer wasting yer time. The whole point of a
Bloody Mary is to provide a healthy rendition of "hair of the dog",
not a 3 star dining experience.

nb

In article >,
AtM says...

>
> If anyone likes both A1 & worchestershire sauce (er, Lea & Perrins),
> then perhaps they might my family's secret bbq sauce recipe just look
> on the RFC Signature Dishes website --
> http://www.recfoodcooking.com/signature.php
>
> Sky

Pffffffttt. Lea & Perrins, guess I can't spell anything. That's why I
never play net cop

Scotty

In article >, says...
>
> On 2010-02-04, I am Tosk > wrote:
>
> > Cocktail, or breakfast for that matter. The problem is you have never
> > really had one done right
>
> Ummm.... yeah, I have.

I am sure you have... I am just trying to have some fun here, no offense
intended.

>
> > Most of the ones I have been served over the years are not nearly
> > robust enough. If the first three sips or your first bloody of the
> > day doesn't burn, and the rest doesn't go down like water, it's just
> > not right.
>
> Nonsense. It's supposed to burn, but from the vodka content, not the
> condiments. If not, yer wasting yer time. The whole point of a
> Bloody Mary is to provide a healthy rendition of "hair of the dog",
> not a 3 star dining experience.
>
> nb

I strongly disagree But to each his own...

Scotty

I am Tosk wrote:
>
> Pffffffttt. Lea & Perrins, guess I can't spell anything. That's why I
> never play net cop
>
> Scotty

?? spelling never counts - unless, except, uh, eh ? when it's
important! What counts is everyone knows what 'wooster' stuff is, eh?!

Sky, who's no net nanny <---- too much work!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

brooklyn1 wrote:

> projectile vomit chick wrote:

>>So, [...]

>
> And [....]

Guess the two of you won't be joining us on this auspicious occasion?

<Cathy thanks the universe for (very) small mercies>
--
Cheers
Chatty Cathy

On 2010-02-05, ChattyCathy > wrote:
> brooklyn1 wrote:
>
>> projectile vomit chick wrote:
>
>>>So, [...]
>
>>
>> And [....]
>
> Guess the two of you won't be joining us on this auspicious occasion?
>
><Cathy thanks the universe for (very) small mercies>

amen

On Thu, 4 Feb 2010 14:14:56 -0500, I am Tosk wrote:

> In article >,
> says...
>>
>> o.k., time to give the boozealong a shot, so to speak, on saturday, 2/6.
>>
>> i thought i would check in around noon, (u.s.) eastern standard time to
>> maybe give c.c. and our other friends in the eastern hemisphere something
>> at a time closer to their cocktail hour.
>>
>> then for probably a longer stretch at 7:00 p.m.
>>
>> the idea is to make a cocktail you haven't tried or haven't made in a
>> while, or try out that canapé you've had you eye on. or just to spew
>> random bullshit. you may drink milk if you have a doctor's excuse.
>>
>> if you don't have an i.r.c. client, you can check the dope out he
>>
>> <http://www.recfoodcooking.org/chat.html>
>>
>> *** MUST BE 21 YEARS OF AGE OR ACCOMPANIED BY PARENT OR GUARDIAN ***
>>
>> *** NOT RESPONSIBLE FOR PERSONAL ITEMS ***
>>
>> your pal,
>> blake
>
> OK. It was almost 25 years ago I ran a small club and pub. Short story,
> we were known for our Bloody Marys on Sunday morning. Many folks in the
> club industry came on Sundays to spend a day with me and my shaker.
>
> I have been thinking about sharing my recipe here since I started, but I
> am still a bit hung up on how to better represent the amounts of each
> ingredient. I kinda' make 'em by feel right now. I gave the recipe to my
> daughter but she said they weren't the same. I am betting she got timid
> with one or more of the ingredients, or over zealous with the Lime
> juice. That's the usual mistake folks make in my opinion. One of my
> ideas was to make a quick Internet video and post it. Either way,
> Saturday I will find a way and show you all the bestest Bloody Mary this
> side of the Mississippi..
>
> For anyone who wants to finish their boozealong the right way, with
> bloodys, here are the ingredients you will need to follow along and
> learn to be the hero of the "afterparty":
>
> Ice
> Vodka (totally optional)
> V8 juice **
> A1 Sauce **
> Lee+Perrins Worcester Sauce **
> Rosies Concentrated Lime Juice **
> Salt
> Celery Salt
> Tobasco Sauce **
> Gold's Horseradish **
> Pepper
> Fresh Celery Stalks
>
> 2 16 oz glasses. I use glass only, usually a standard Pilsner glass but
> a Curved Pilsner, Mug, or other will do. Glass mugs make a nice
> presentation with a Bloody...
>
> ** (When brand names are noted, please make no substitutions... Trust
> me, this is a great bloody, you will be happy you didn't.) As noted
> above, small changes in ingredients or amounts tend to ruin this
> cocktail.
>
> So, now I will get off and try to come up with an easy to express the
> amounts of each of the ingredients I use.
>
> See you all on Saturday
>
> Scotty

it sounds a little busy, but i bet it's good. in any case, you can't argue
with success.

your pal,
blake

On Thu, 04 Feb 2010 22:56:56 GMT, notbob wrote:

> On 2010-02-04, I am Tosk > wrote:
>
>> Cocktail, or breakfast for that matter. The problem is you have never
>> really had one done right
>
> Ummm.... yeah, I have.
>
>> Most of the ones I have been served over the years are not nearly
>> robust enough. If the first three sips or your first bloody of the
>> day doesn't burn, and the rest doesn't go down like water, it's just
>> not right.
>
> Nonsense. It's supposed to burn, but from the vodka content, not the
> condiments. If not, yer wasting yer time. The whole point of a
> Bloody Mary is to provide a healthy rendition of "hair of the dog",
> not a 3 star dining experience.
>
> nb

two schools of thought there, i guess. irma (in 'joy of cooking'), who i
think knew from hangovers, suggests a 2:1 tomato juice to vodka (or
aquivit, pretty classy for st. louis) which would be a little strong for
me. if a mary with the condiments doesn't put you right, you could always
have another.

your pal,
blake

On Thu, 4 Feb 2010 18:35:27 -0500, I am Tosk wrote:

> In article >, says...
>>
>> On 2010-02-04, I am Tosk > wrote:
>>
>>> Cocktail, or breakfast for that matter. The problem is you have never
>>> really had one done right
>>
>> Ummm.... yeah, I have.
>
> I am sure you have... I am just trying to have some fun here, no offense
> intended.
>

no fun allowed!

your pal,
blake

blake wrote on Fri, 5 Feb 2010 16:51:34 -0500:

>> On 2010-02-04, I am Tosk > wrote:
>>
>>> Cocktail, or breakfast for that matter. The problem is you
>>> have never really had one done right
>>
>> Ummm.... yeah, I have.
>>
>>> Most of the ones I have been served over the years are not
>>> nearly robust enough. If the first three sips or your first
>>> bloody of the day doesn't burn, and the rest doesn't go down
>>> like water, it's just not right.
>>
>> Nonsense. It's supposed to burn, but from the vodka content,
>> not the condiments. If not, yer wasting yer time. The whole
>> point of a Bloody Mary is to provide a healthy rendition of
>> "hair of the dog", not a 3 star dining experience.
>>
>> nb

> two schools of thought there, i guess. irma (in 'joy of
> cooking'), who i think knew from hangovers, suggests a 2:1
> tomato juice to vodka (or aquivit, pretty classy for st.
> louis) which would be a little strong for me. if a mary with
> the condiments doesn't put you right, you could always have
> another.

A Bloody Mary should have a kick but it is not only a hangover cure. I'm
quite surprised how many people are like me and have Bloody Mary Mix
without alcohol on airplanes.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
says...

>
> A Bloody Mary should have a kick but it is not only a hangover cure. I'm
> quite surprised how many people are like me and have Bloody Mary Mix
> without alcohol on airplanes.

Exactly, many of the bloodys I make are no booze, especially when my
kids or other family members are having them.

Scotty

On 2/4/2010 8:15 AM, blake murphy wrote:
> o.k., time to give the boozealong a shot, so to speak, on saturday, 2/6.

As if you have not already done multiple shots loser.

> i thought i would check in around noon, (u.s.) eastern standard time to
> maybe give c.c. and our other friends in the eastern hemisphere something
> at a time closer to their cocktail hour.
>
> then for probably a longer stretch at 7:00 p.m.

> or just to spew random bullshit.

As you normally do.

>
> if you don't have an i.r.c. client, you can check the dope out he

We have you here as the dope no other dope is needed.

ChattyCathy wrote:

> Guess the two of you won't be joining us on this auspicious occasion?
>
> <Cathy thanks the universe for (very) small mercies>

Well, *I* did, but there was nobody in chat. My boozealong concoction was
vanilla rum, orange juice, and cinnamon schnapps.

I'll be working tonight, so this was my only opportunity to participate. Now
it's off to bed!

Bob

On Sat, 06 Feb 2010 01:22:09 -0800, b wrote:

> On 2/4/2010 8:15 AM, blake murphy wrote:
>> o.k., time to give the boozealong a shot, so to speak, on saturday, 2/6.
>
> As if you have not already done multiple shots loser.
>
>> i thought i would check in around noon, (u.s.) eastern standard time to
>> maybe give c.c. and our other friends in the eastern hemisphere something
>> at a time closer to their cocktail hour.
>>
>> then for probably a longer stretch at 7:00 p.m.
>
>> or just to spew random bullshit.
>
> As you normally do.
>
>>
>> if you don't have an i.r.c. client, you can check the dope out he
>
> We have you here as the dope no other dope is needed.

gosh, you're funny. i bet you're the most popular boy in your fifth grade
class.

blake