Ed Pawlowski wrote:
>
> When I have a good ribeye steak though, it just gets salt and pepper.

Ribeye is my favorite but any steak that I make gets the same
treatment. (and this comes from a chef that my daughter dated years
ago):

Coat/marinate with worchestershire sauce as it warms up to room
temperature.
Right before cooking, coat and press in (on both sides), generous
amounts of dried basil, garlic powder, cracked pepper and kosher salt.

This method enhances a great steak but it also takes a cheap one up to
top level.
I do the same with lamb chops when i get them.
G.

Ophelia wrote:
>
> "notbob" > wrote in message
> ...
> > On 2013-08-10, Ophelia > wrote:
> >
> >
> >> Scary How could he tell without tests?
> >
> > Well, I described the symptons, plus I think he did a blood work-up.
> > I don't recall. I remember feeling like I had the flu, which is why I
> > went to the doc in the first place.
>
> Ok! it would be good if you could remember I don't drink a huge amount
> but it would be good to know what to watch out for!
>

Bottom line here is to NOT keep anything from your doctor. He needs to
know how you are screwing up your health with food/drinking/exercise
or lack of.... to really help you out.

Doctors and lawyers are the two professions that it's better to fess
up and be completely honest with right from the get-go.


G.

"Gary" > wrote in message ...
> Ed Pawlowski wrote:
>>
>> When I have a good ribeye steak though, it just gets salt and pepper.
>
> Ribeye is my favorite but any steak that I make gets the same
> treatment. (and this comes from a chef that my daughter dated years
> ago):
>
> Coat/marinate with worchestershire sauce as it warms up to room
> temperature.
> Right before cooking, coat and press in (on both sides), generous
> amounts of dried basil, garlic powder, cracked pepper and kosher salt.
>
> This method enhances a great steak but it also takes a cheap one up to
> top level.
> I do the same with lamb chops when i get them.

That sounds good! I will try that For tomorrow I have a leg of lamb
which I will take slices from, and will marinate them overnight in oil,
rosemary, mint and garlic.

--
--
http://www.helpforheroes.org.uk/shop/

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "notbob" > wrote in message
>> ...
>> > On 2013-08-10, Ophelia > wrote:
>> >
>> >
>> >> Scary How could he tell without tests?
>> >
>> > Well, I described the symptons, plus I think he did a blood work-up.
>> > I don't recall. I remember feeling like I had the flu, which is why I
>> > went to the doc in the first place.
>>
>> Ok! it would be good if you could remember I don't drink a huge
>> amount
>> but it would be good to know what to watch out for!
>>
>
> Bottom line here is to NOT keep anything from your doctor. He needs to
> know how you are screwing up your health with food/drinking/exercise
> or lack of.... to really help you out.
>
> Doctors and lawyers are the two professions that it's better to fess
> up and be completely honest with right from the get-go.

I totally agree!

--
--
http://www.helpforheroes.org.uk/shop/

On Sat, 10 Aug 2013 09:44:25 -0500, zxcvbob >
wrote:

> notbob wrote:
> > On 2013-08-10, zxcvbob > wrote:
> >
> >> Jack o' Diamonds, Jack o' Diamonds and I know you of old
> >> You robbed my poor pockets of silver and gold.
> >> It's whiskey, you villain, you've been my downfall
> >> You kicked me, and cuffed me, but I love you for all.
> >>
> >> Whiskey, rye whiskey... whiskey I cry
> >> If I don't get a rye whiskey, well, I think I will die.
> >>
> >> [yodels badly, sounds like howling] :-)
> >
> > heh....
> >
> > The lyrics are vaguely familiar, but I can't recall the song. Please,
> > what's the song and the version with yodeling?
> >
> > nb
>
>
> Tex Ritter. Specifically, the version on the album "Blood on the
> Saddle" HTH :-)
>

YouTube has everything!
http://www.youtube.com/watch?v=sVWTeXzgkJE
It sounds more like howling than yodeling.


--
Food is an important part of a balanced diet.

On Sat, 10 Aug 2013 09:51:54 -0500, zxcvbob >
wrote:

> Elijah Craig isn't single-barrel, but it's very good, and reasonably
> priced. (it also has a fair amount of rye in the grain bill) Also I saw
> Willett Pot Still Reserve on sale a week ago at $30 for a 750 ml "genie
> bottle".
>
> I can't imagine cooking with something like that, but knock yerseff out.

I think Evan Williams would be fine for cooking purposes. It's good
for mixed drinks too.

--
Food is an important part of a balanced diet.

Ophelia wrote:
>
> "Gary" wrote:
> > I also would like to try it as you drink it...with an ice cube and a
> > good cigar.
>
> I can't be sure of course, but I don't think he puts the cigar in the drink
> with the ice cube ....
>

Darnit, Ophy!@ Go sit in the corner and think about what you said.
heheh

G.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "Gary" wrote:
>> > I also would like to try it as you drink it...with an ice cube and a
>> > good cigar.
>>
>> I can't be sure of course, but I don't think he puts the cigar in the
>> drink
>> with the ice cube ....
>>
>
> Darnit, Ophy!@ Go sit in the corner and think about what you said.
> heheh



--
--
http://www.helpforheroes.org.uk/shop/

In article >,
notbob > wrote:

> On 2013-08-10, Michael Press > wrote:
>
> > The short answer is Dolin vermouth.
>
> Never tried the sweet Dolin, but would like to. The dry Dolin is
> weird enough. I stumbled across it in one liquor store and bought a
> bottle. OMG! It's what? .....angel's breath? ...elf tears? Very
> stange brew. Gaggingly sweet for a dry Vermouth but the aroma was
> ethereal. I didna' see any sweet, but will ask. I'm totally curious.

You seem to be describing the blanco, not the dry; at
least that is my experience. Hard to describe the dry
as very sweet whereas the blanco is surprisingly sweet.
The blanco has a complex and pleasant melange of aromas
in accord with your experience. The rouge for manhattans
is about as sweet as any rouge and no more with, again,
a complex variety of aromas and the kind of herb
bitterness we that typifies red vermouths.

--
Michael Press

In article >,
notbob > wrote:

> On 2013-08-10, Michael Press > wrote:
>
> > If the ocean was whisky and I was a duck
> > I'd dive to the bottom and never come up.
>
> Oh yes! Classic ol' blues song, Rollin and Tumblin:
>
> Traditional: http://www.youtube.com/watch?v=GgsC1WlAzWE
> Seriously pumped: http://www.youtube.com/watch?v=uuXcGHjBeac
>
> > Whisky! Rye whisky. Whisky I cry.
> > If I don't get rye whisky I'll live 'til I die.
>
> Still looking for this one.

Tex Ritter. I consider many of his renditions of
traditional songs to be definitive. Barbara Allen,
Face on the Bar Room Floor, Bury Me Not on the Lone Praire,
Blood on the Saddle, Streets of Laredo.

--
Michael Press

On Sat, 10 Aug 2013 10:18:32 -0400, Gary > wrote:

>Ed Pawlowski wrote:
>>
>> I have a couple of bottles of good single barrel bourbon, but I'm not
>> adding anything other than an ice cube.
>
>Ed. Please educate me. What would be a *good* bourbon for me to buy
>this coming week? I just want to use a tiny bit to make a
>honey-bourbon bbq sauce but I'll probably have to experiment several
>times before I get it right.
>
>I also would like to try it as you drink it...with an ice cube and a
>good cigar. I'm of the old school that you don't cook with anything
>that you wouldn't drink straight up....ie if it doesn't taste so good
>to drink, it's not so good to use in a recipe.
>
>I'll either buy a small *airline bottle* - 2 oz or at most a pint. I
>really don't like drinking hard liquor of any kind but I do love the
>honey-bourbon bbq sauce that I've tasted. If I can learn to make it
>from scratch, it will be so much better.
>
>G.

Like most foods or drinks, personal taste enters and is very
subjective. To make a bbq sauce, there is no need to buy a $50 bottle
of a specialty bourbon or sour mash. You can see a lot of review
here
http://www.bourbonenthusiast.com/forum/DBvd.php

Given that you want to buy a pint at most, the selection is limited.
Not every brand is available in smaller sizes in most store. I'd look
for any of the following though:
Wild Turkey
Old Grand Dad
Maker's Mark
Jack Daniels is very popular, but it is not my favorite. Gentleman
Jack is OK though.


Drinking hard liquor is not such a bad thing once you do it right. A
splash of water and/or an ice cube enhances the flavor. It takes away
a lot of the bite you'd get otherwise. Sip it, don't gulp. The only
purpose of taking a shot, IMO, is to get drunk and not have to taste
the liquor while sipping you can enjoy the flavors and not get tipsy.
Side by side, the $10 bottles looks the same as the stuff in the $50
bottle, but there is quite a difference in the drinking The good
stuff is smoother and the flavors seem to linger longer.

Rye whiskey..Rye whiskey I cry..If I dont get my Rye Whiskey I surely will die. (Thats an old Tex Ritter favorite tune). Most of the Rye I have been blessed to try didn't have much distinctive flavor of rye to it. Cant tell much difference twixt it and corn based elixirs...and least in the white dog configuration. One consideration is rye is a bunch more expensive than corn or sugar. A smart person would make a "rye sugar head" and flavor it up to suit on the far end. Some of the hicks who watch the Moonshiner show on TV too much are making the stuff out of Rye bread. Now that should taste like rye huh?

On Sat, 10 Aug 2013 09:51:54 -0500, zxcvbob >
wrote:



>
>Elijah Craig isn't single-barrel, but it's very good, and reasonably
>priced. (it also has a fair amount of rye in the grain bill)

They do have a single barrel, but it is pricey. The 18 year old is in
the $60 range. They have a 21 year old too.

In article >,
"Ophelia" > wrote:

> "notbob" > wrote in message
> ...
> > On 2013-08-10, Ophelia > wrote:
> >
> >
> >> Scary How could he tell without tests?
> >
> > Well, I described the symptons, plus I think he did a blood work-up.
> > I don't recall. I remember feeling like I had the flu, which is why I
> > went to the doc in the first place.
>
> Ok! it would be good if you could remember I don't drink a huge amount
> but it would be good to know what to watch out for!

Feeling logy.

--
Michael Press

"Michael Press" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> "notbob" > wrote in message
>> ...
>> > On 2013-08-10, Ophelia > wrote:
>> >
>> >
>> >> Scary How could he tell without tests?
>> >
>> > Well, I described the symptons, plus I think he did a blood work-up.
>> > I don't recall. I remember feeling like I had the flu, which is why I
>> > went to the doc in the first place.
>>
>> Ok! it would be good if you could remember I don't drink a huge
>> amount
>> but it would be good to know what to watch out for!
>
> Feeling logy.

Please define 'logy'?

--
--
http://www.helpforheroes.org.uk/shop/

In article >,
notbob > wrote:

> On 2013-08-10, Dave Smith > wrote:
>
> > Rye, a bottle of Martini Rosso, cherries, Angnostura bitters....
>
> You mean Martini & Rossi? Got the cherries. Oh yeah, gotta buy
> A-bitters. Tossed all my mixer stuff when I moved.

Forget the cherry and use Luxardo maraschino liqueur. Just a tad.

--
Michael Press

In article >,
Ed Pawlowski > wrote:

> On Sat, 10 Aug 2013 10:18:32 -0400, Gary > wrote:
>
> >Ed Pawlowski wrote:
> >>
> >> I have a couple of bottles of good single barrel bourbon, but I'm not
> >> adding anything other than an ice cube.
> >
> >Ed. Please educate me. What would be a *good* bourbon for me to buy
> >this coming week? I just want to use a tiny bit to make a
> >honey-bourbon bbq sauce but I'll probably have to experiment several
> >times before I get it right.
> >
> >I also would like to try it as you drink it...with an ice cube and a
> >good cigar. I'm of the old school that you don't cook with anything
> >that you wouldn't drink straight up....ie if it doesn't taste so good
> >to drink, it's not so good to use in a recipe.
> >
> >I'll either buy a small *airline bottle* - 2 oz or at most a pint. I
> >really don't like drinking hard liquor of any kind but I do love the
> >honey-bourbon bbq sauce that I've tasted. If I can learn to make it
> >from scratch, it will be so much better.
> >
> >G.
>
> Like most foods or drinks, personal taste enters and is very
> subjective. To make a bbq sauce, there is no need to buy a $50 bottle
> of a specialty bourbon or sour mash. You can see a lot of review
> here
> http://www.bourbonenthusiast.com/forum/DBvd.php
>
> Given that you want to buy a pint at most, the selection is limited.
> Not every brand is available in smaller sizes in most store. I'd look
> for any of the following though:
> Wild Turkey
> Old Grand Dad
> Maker's Mark
> Jack Daniels is very popular, but it is not my favorite. Gentleman
> Jack is OK though.
>
>
> Drinking hard liquor is not such a bad thing once you do it right. A
> splash of water and/or an ice cube enhances the flavor. It takes away
> a lot of the bite you'd get otherwise. Sip it, don't gulp. The only
> purpose of taking a shot, IMO, is to get drunk and not have to taste
> the liquor

When I had reached a certain age, 10 or 11, on feast days
Dad poured me a shot of whisky after grace. Those of
us with a shot put it down at one go. Trust me, I can
taste the whisky. It is a perfect start to a feast.

--
Michael Press

In article >,
"Ophelia" > wrote:

> "Michael Press" > wrote in message
> ...
> > In article >,
> > "Ophelia" > wrote:
> >
> >> "notbob" > wrote in message
> >> ...
> >> > On 2013-08-10, Ophelia > wrote:
> >> >
> >> >
> >> >> Scary How could he tell without tests?
> >> >
> >> > Well, I described the symptons, plus I think he did a blood work-up.
> >> > I don't recall. I remember feeling like I had the flu, which is why I
> >> > went to the doc in the first place.
> >>
> >> Ok! it would be good if you could remember I don't drink a huge
> >> amount
> >> but it would be good to know what to watch out for!
> >
> > Feeling logy.
>
> Please define 'logy'?

It's a real word. It is in the dictionary.

Dull, sluggish.

--
Michael Press

"Michael Press" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> "Michael Press" > wrote in message
>> ...
>> > In article >,
>> > "Ophelia" > wrote:
>> >
>> >> "notbob" > wrote in message
>> >> ...
>> >> > On 2013-08-10, Ophelia > wrote:
>> >> >
>> >> >
>> >> >> Scary How could he tell without tests?
>> >> >
>> >> > Well, I described the symptons, plus I think he did a blood work-up.
>> >> > I don't recall. I remember feeling like I had the flu, which is why
>> >> > I
>> >> > went to the doc in the first place.
>> >>
>> >> Ok! it would be good if you could remember I don't drink a huge
>> >> amount
>> >> but it would be good to know what to watch out for!
>> >
>> > Feeling logy.
>>
>> Please define 'logy'?
>
> It's a real word. It is in the dictionary.
>
> Dull, sluggish.

Thanks, it's a new one to me)

--
--
http://www.helpforheroes.org.uk/shop/

On 2013-08-10 14:50:48 +0000, sf said:

> On 10 Aug 2013 13:06:03 GMT, notbob > wrote:
>
>>>> It doesn't matter how it's spelled, Canadian Whisky doesn't belong in
>>>> a Manhattan.
>>>
>>> True.
>>
>> Perhaps more than Bourbon. Apparenlty, ryes are more similar to
>> Canadian whiskeys than with trad Bourbon:
>
> Drink your rye with ice and some branch water. Make your Manhattan
> with real Kentucky bourbon.

We had cocktails at a bar last night right by some over-the-top
mixologists that use the most obscure liquors, components and gizmos.
They are way into culinary boozology. I had their "black manhattan"
which used amaro (Actually a Mexican "amargo") instead of sweet
vermouth and their recommendation, and the default in their
configuration, was Bulleit rye. I've always made them with Bourbon,
because that's what I keep at home.

There is a bar in Osaka,"Yoshida's Bar" (continuously operating since
1938), that is now run by the third generation. The second generation
was the Yoshida who wrote what is the equivalent of the "Old Mr.
Boston" book of cocktail prep; ubiquitous and authoritative. The
Yoshida that now runs the bar (3rd generation), thinks a Manhattan is
best made with Four Roses Bourbon.

Whenever we're within striking distance, she also hips us to the most
obscure restaurants for the most fabulous meals to the Dotonbori
section of town.

On 2013-08-10 05:06:25 +0000, Ed Pawlowski said:

> I have a couple of bottles of good single barrel bourbon, but I'm not
> adding anything other than an ice cube. Why screw it up with vermouth
> when it is so good the way it was made?

Variation.

On 2013-08-10 14:18:32 +0000, Gary said:

> Ed Pawlowski wrote:
>>
>> I have a couple of bottles of good single barrel bourbon, but I'm not
>> adding anything other than an ice cube.
>
> Ed. Please educate me. What would be a *good* bourbon for me to buy
> this coming week? I just want to use a tiny bit to make a
> honey-bourbon bbq sauce but I'll probably have to experiment several
> times before I get it right.
>
> I also would like to try it as you drink it...with an ice cube and a
> good cigar. I'm of the old school that you don't cook with anything
> that you wouldn't drink straight up....ie if it doesn't taste so good
> to drink, it's not so good to use in a recipe.
>
> I'll either buy a small *airline bottle* - 2 oz or at most a pint. I
> really don't like drinking hard liquor of any kind but I do love the
> honey-bourbon bbq sauce that I've tasted. If I can learn to make it
> from scratch, it will be so much better.

It hardly matters in something like a BBQ sauce, but if you're going to
experiment with Bourbon's, *most* of them are pretty damned good.
Maker's Mark, Knob Creek, Wild Turkey, Buffalo Trace, Bulleit are some
of my favorites. The world's best seller remains Jim Beam.

On 2013-08-10 16:49:24 +0000, Ed Pawlowski said:

> Given that you want to buy a pint at most, the selection is limited.
> Not every brand is available in smaller sizes in most store. I'd look
> for any of the following though:
> Wild Turkey
> Old Grand Dad

I forgot about this one. That use to be my go-to bourbon for many
years. I use to carry a pint in the breast pocket of my jacket. At
big-deal company parties or conferences, I'd pull it out and offer a
swig to one executive or other. It sure said something about those that
were game--and those that were appalled. The best was when somebody
laughed and said, "Bukowski?" To which responded, "Yes, Bukowski."

> Maker's Mark
> Jack Daniels is very popular, but it is not my favorite. Gentleman Jack
> is OK though.

This is a Tennessee sour mash, not a Kentucky bourbon. Again, in BBQ
sauce it hardly matters.

On 2013-08-10 19:42:04 +0000, Michael Press said:

> When I had reached a certain age, 10 or 11, on feast days
> Dad poured me a shot of whisky after grace. Those of
> us with a shot put it down at one go. Trust me, I can
> taste the whisky. It is a perfect start to a feast.

Buster Keaton's mother, who lived to the age of 80, had a shot of
bourbon every morning and every night before bed every day of her adult
life.

On 2013-08-10 14:56:45 +0000, sf said:

> On 10 Aug 2013 13:12:40 GMT, notbob > wrote:
>
>> On 2013-08-10, Michael Press > wrote:
>>
>>> The short answer is Dolin vermouth.
>>
>> Never tried the sweet Dolin, but would like to. The dry Dolin is
>> weird enough. I stumbled across it in one liquor store and bought a
>> bottle. OMG! It's what? .....angel's breath? ...elf tears? Very
>> stange brew. Gaggingly sweet for a dry Vermouth but the aroma was
>> ethereal. I didna' see any sweet, but will ask. I'm totally curious.
>>
> There are Manhattan recipes that call for white, maybe it would be
> more appropriate in one of those. I dunno. Just the thought of white
> in a Manhattan stops me in my tracks. Bitters can be tricky too. I'm
> used to Angostura, so other bitters make it taste funny to me.

Well "bitters" can mean almost anything. Angostura bitters are not to
be confused with anything else, and certainly not with most popularly
used others--most are orange bitters.

There are now a zillion bitters. I was at a well-stocked place last
night and I'm guessing the bitters selections have quadrupled in the
past 5 years. There were probably 40 or more.

On 2013-08-10 16:00:56 +0000, Michael Press said:

> In article >,
> notbob > wrote:
>
>> On 2013-08-10, Michael Press > wrote:
>>
>>> The short answer is Dolin vermouth.
>>
>> Never tried the sweet Dolin, but would like to. The dry Dolin is
>> weird enough. I stumbled across it in one liquor store and bought a
>> bottle. OMG! It's what? .....angel's breath? ...elf tears? Very
>> stange brew. Gaggingly sweet for a dry Vermouth but the aroma was
>> ethereal. I didna' see any sweet, but will ask. I'm totally curious.
>
> You seem to be describing the blanco, not the dry; at
> least that is my experience. Hard to describe the dry
> as very sweet whereas the blanco is surprisingly sweet.

Right. The "extra dry" is just as bitter and nasty as the M&R "extra dry".

> The blanco has a complex and pleasant melange of aromas
> in accord with your experience. The rouge for manhattans
> is about as sweet as any rouge and no more with, again,
> a complex variety of aromas and the kind of herb
> bitterness we that typifies red vermouths.

I think blanco/dry vermouths aren't at their best alone, just like gin,
but tempered by other things. Yes, the blancos are sweet, as are the
rossos. So is sugar and simple syrup, but nobody uses them alone either.

Recently I've taken to drinking blanco with soda water and ice.

On 2013-08-10 10:29:40 +0000, Ophelia said:

> "notbob" > wrote in message
> ...
>
>> I love Canadian whisky too much. Usta drink VO and seven (7-Up) like
>> it was candy.

With the 7-Up, it WAS candy. That's the reason I stopped drinking candy
drinks as a young man, it was too easy to drink five and then be put in
somebody's trunk to be driven home.

>> Finally, around Thanksgiving, I got to feeling poorly.
>> so went to the doc. Doc sez, "Whatthefsck are you doing!?" I sed, "It's
>> the holidays. Been enjoying a little holiday cheer." He sez, "Holy
>> crap, yer dying of alcohol poisoning!" I replied, "Really? I'm not
>> drinking that much, like to get drunk. Jes a glass every now and then
>> (from sun-up to sun-dwn!)." He told me I was gonna die if I didna'
>> knock it off. I did. Felt way better. Gotta watch them 7 n' 7s.
>> They'll kill ya' while yer laughing yer ass off.
>
> Scary How could he tell without tests?

It makes the story too long. If he had alcohol poisoning the doctor.
could have easily asked him, "how many do you have every day". When
told a number like 6 or 8, the doctor really wouldn't have to do much
testing.

"gtr" > wrote in message news:2013081013323350606-xxx@yyyzzz...

>> Scary How could he tell without tests?
>
> It makes the story too long. If he had alcohol poisoning the doctor. could
> have easily asked him, "how many do you have every day". When told a
> number like 6 or 8, the doctor really wouldn't have to do much testing.

Ahh ok! Thanks. I know people who drink more than that but don't show the
symptoms mentioned. So, does that mean that if they continue to drink at
the same rate, will they just die and the problem won't be noticed in
advance?

--
--
http://www.helpforheroes.org.uk/shop/

On 10/08/2013 9:17 AM, notbob wrote:
> On 2013-08-10, Dave Smith > wrote:
>
>> Rye, a bottle of Martini Rosso, cherries, Angnostura bitters....
>
> You mean Martini & Rossi? Got the cherries. Oh yeah, gotta buy
> A-bitters. Tossed all my mixer stuff when I moved.
>




It says Rosso on the label. Actually, it is a two part label. The top
one says Martini and the lower one says Rosoo. I can write the company
and tell them you think it is wrong. ;-)

On 10/08/2013 10:50 AM, sf wrote:

>
> Drink your rye with ice and some branch water. Make your Manhattan
> with real Kentucky bourbon.
>


I was introduced to Manhattans by an American affectionado who swore by
Rye ..... Schenleys. I once had a Manhattan made with Bourbon in an
American bar. I didn't like it.

On 10/08/2013 10:56 AM, sf wrote:
>
> There are Manhattan recipes that call for white, maybe it would be
> more appropriate in one of those. I dunno. Just the thought of white
> in a Manhattan stops me in my tracks. Bitters can be tricky too. I'm
> used to Angostura, so other bitters make it taste funny to me.
>


Some people use red and white with the Rye. I tried that once. I prefer
the red only. A twist of lemon perfects the drink.

In article >,
notbob > wrote:

> On 2013-08-10, Michael Press > wrote:
>
> > Great story. Glad you survived it.
>
> Talk about overdoing a good thing.

Verily is it said he who persists in his folly will be made wise.

--
Michael Press

On 2013-08-10 20:41:12 +0000, Ophelia said:

> "gtr" > wrote in message news:2013081013323350606-xxx@yyyzzz...
>
>>> Scary How could he tell without tests?
>>
>> It makes the story too long. If he had alcohol poisoning the doctor.
>> could have easily asked him, "how many do you have every day". When
>> told a number like 6 or 8, the doctor really wouldn't have to do much
>> testing.
>
> Ahh ok! Thanks. I know people who drink more than that but don't show
> the symptoms mentioned. So, does that mean that if they continue to
> drink at the same rate, will they just die and the problem won't be
> noticed in advance?

Ask your doctor!

On Sat, 10 Aug 2013 18:12:25 -0400, Dave Smith
> wrote:

> On 10/08/2013 10:50 AM, sf wrote:
>
> >
> > Drink your rye with ice and some branch water. Make your Manhattan
> > with real Kentucky bourbon.
> >
>
>
> I was introduced to Manhattans by an American affectionado who swore by
> Rye ..... Schenleys. I once had a Manhattan made with Bourbon in an
> American bar. I didn't like it.

Manhattans made with rye or Canadian blends are too namby pamby for
me.

--
Food is an important part of a balanced diet.

On Sat, 10 Aug 2013 18:13:24 -0400, Dave Smith
> wrote:

> On 10/08/2013 10:56 AM, sf wrote:
> >
> > There are Manhattan recipes that call for white, maybe it would be
> > more appropriate in one of those. I dunno. Just the thought of white
> > in a Manhattan stops me in my tracks. Bitters can be tricky too. I'm
> > used to Angostura, so other bitters make it taste funny to me.
> >
>
>
> Some people use red and white with the Rye. I tried that once. I prefer
> the red only. A twist of lemon perfects the drink.

I've read those recipes too - no thanks on mixing the two colors, but
I do like lemon with bourbon.

--
Food is an important part of a balanced diet.

On Sat, 10 Aug 2013 13:08:37 -0400, Ed Pawlowski > wrote:

> On Sat, 10 Aug 2013 09:51:54 -0500, zxcvbob >
> wrote:
>
>
>
> >
> >Elijah Craig isn't single-barrel, but it's very good, and reasonably
> >priced. (it also has a fair amount of rye in the grain bill)
>
> They do have a single barrel, but it is pricey. The 18 year old is in
> the $60 range. They have a 21 year old too.

Honestly, when you're spending that kind of money on bourbon - why
mess it up with vermouth and bitters?

--
Food is an important part of a balanced diet.

On 10/08/2013 7:12 PM, sf wrote:
> On Sat, 10 Aug 2013 13:08:37 -0400, Ed Pawlowski > wrote:
>
>> On Sat, 10 Aug 2013 09:51:54 -0500, zxcvbob >
>> wrote:
>>
>>
>>
>>>
>>> Elijah Craig isn't single-barrel, but it's very good, and reasonably
>>> priced. (it also has a fair amount of rye in the grain bill)
>>
>> They do have a single barrel, but it is pricey. The 18 year old is in
>> the $60 range. They have a 21 year old too.
>
> Honestly, when you're spending that kind of money on bourbon - why
> mess it up with vermouth and bitters?
>


You need a decent liquor for a good cocktail, but using a top shelf
whisky to me mixed with something has heady a Vermouth is akin to mixing
it with gingerale or Coke.... A waste of money.

On Saturday, August 10, 2013 6:53:13 AM UTC-4, Dave Smith wrote:

>

Dave,

Gee, you must be half in the bag NOW.


> I was introduced to Manhattans by an American affectionado

aficionado


of the
>
> cocktail. He travelled

traveled

with a small brie

brief

case that contained a bottle of
>
> Rye, a bottle of Martini Rosso,

Rossi

cherries, Angnostura

angostura

bitters, a jigger
>
> and four Old Fashioned glasses. His preference was Shenley's

Schenley

blended
>
> Rye. That is the way I was introduce to them and it' the way I make them.

Bottoms up -- or was this a joke? Yer spelin iz usalie gud.

On 8/10/2013 4:20 PM, gtr wrote:

>> Maker's Mark
>> Jack Daniels is very popular, but it is not my favorite. Gentleman
>> Jack is OK though.
>
> This is a Tennessee sour mash, not a Kentucky bourbon. Again, in BBQ
> sauce it hardly matters.
>
Used to be you had to be in bourbon county KY or it was a sour mash.
These guys use the term anyway

https://www.breckenridgedistillery.com/hooch/products/

Good stuff, made in Colorado

On 2013-08-10 23:31:24 +0000, Dave Smith said:

> On 10/08/2013 7:12 PM, sf wrote:
>> On Sat, 10 Aug 2013 13:08:37 -0400, Ed Pawlowski > wrote:
>>
>>> On Sat, 10 Aug 2013 09:51:54 -0500, zxcvbob >
>>> wrote:
>>>
>>>
>>>
>>>>
>>>> Elijah Craig isn't single-barrel, but it's very good, and reasonably
>>>> priced. (it also has a fair amount of rye in the grain bill)
>>>
>>> They do have a single barrel, but it is pricey. The 18 year old is in
>>> the $60 range. They have a 21 year old too.
>>
>> Honestly, when you're spending that kind of money on bourbon - why
>> mess it up with vermouth and bitters?
>
> You need a decent liquor for a good cocktail, but using a top shelf
> whisky to me mixed with something has heady a Vermouth is akin to
> mixing it with gingerale or Coke.... A waste of money.

You either know little about vermouth or little about soda pop. "Heady
vermouth"? Which is that one? How about a complex cola?

Long ago we did a taste-test with Noilly Pratt vermouth and gin. We
made mini-martini's that were 5/1, 4/1, 3/1, 2/1 and straight gin.
It's amazing how little a decent vermouth changes the taste of gin. Or,
by extension, bourbon. There's very little competition between a mighty
liquor and a weak-kneed fortified wine.

The main thing this demonstrated to us, and strikingly so, was that it
changes the mouth-feel, the nose and the periphery of the taste, a
little on the front end and finish. But not so much the overall taste.

Anyway I encourage all to try these kinds of tests with vermouth. It's
the great "diplomat" with good booze and it won't make bad booze
better. Mixing a shit whiskey with vermouth will get you a drink that
tastes predominantly like shit whiskey.