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Old 10-12-2013, 06:05 AM   #1
Mardy
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Post Food & Drink

So,

we're gonna have leg of lamb for dinner today (from Falkland Islands, interestingly). I'm probably gonna roast it in the oven with garlic and rosemary, and serve it with root vegetables and mint sauce or gel. But if anyone has any good suggestions to else to do with it, you are welcome, I haven't looked up a recipe yet.

While I was in London last week I got to try two interesting wines, bought in a shop called Theatre of Wine out in Greenwich. One was an Austrian blaufränkisch and the other one a Bulgarian mavrud, made in the amarone ( everbody loves amarone yay) style. They were both pretty good, the Austrian one, 2011 Moric, in the similar vein of pinot noir, albeit with a bit sweeter or spicier notes, but I was surprised over the Bulgarian one, 2010 Zagreus. The last one would have been good with a steak and a gorgonzola sauce or something. I think that may be the first time I've tried one from that area, or from Eastern Europe at all. Anyways, both Austrian, still, and Bulgarian wines seem to have good QPR for the time.

I think it's getting close to the time of the year where you can go oyster hunting. Has anyone ever tried it? Me and a couple of friends have been talking about it for a few months now and we had to wait until the summer was over, as they carry a higher risk of pollution during the warmer season. I have no idea how good they are, but I tried eating some Atlantic ocean oysters with some Pacific northeast oysters while I was in Madison, and damn those Pacific ones were good.

Does anyone have a go-to whisk(e)y? I considered buying a nice bottle for pops while I was in the airport, a long with a bottle of Snow Queen vodka for myself, but thought it was a bit too expensive anyways. Snow Queen is apparently good and smooth, but tbh, I was way more interested in just getting a Zubrowka. But I'm curious about what a decent sipping whisky could have been, flavorful and smooth, but not too smoky.

One funny thing that happened to me in London was that I not once was able to get an old fashioned cocktail, but that's perhaps just London for you. All the bars I were in did seem to have the ingredients, but no one even knew what an Old Fashioned was. Didn't even get my favorite, mint julep But to be honest, many places in Copenhagen are like this too. You will have to deliberately seek out the cocktail bars. In Madison, on the other hand, you could get most drinks/cocktails anywhere. But I realized that I am terrible of remember other cocktails or recipes, in London I always ended up with just ordering a hendricks & tonic or a beer.

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Old 10-12-2013, 06:06 AM   #2
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I've definitely seen old fashioneds in bars before.
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Old 10-12-2013, 06:37 AM   #3
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i got an old fashioned last night at a pub
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Old 10-12-2013, 06:37 AM   #4
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I used to fucking hate making old fashions
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Old 10-12-2013, 06:44 AM   #5
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Jack Daniels and Johnnie Walker Red are standards for me. If you want something a little more fancy, I just had Johnnie Walker Green for my birthday and loved it, but that's about $65 a bottle. Black Label is also special. I just love Johnnie Walker. For some small-batch bourbons: Woodford Reserve, Ridgemont Reserve 1792, Old Grand Dad 114. I tend to like scotch's from the highland and speyside regions, though island and islay are also good. I haven't really delved into Irish whiskies.
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Old 10-12-2013, 07:35 AM   #6
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Zubrowka is good. Different, so some may be put off by it but good. Served either straight with ice, with sprite/7up and ice or apple juice.

And toss the bottle in the freezer before serving.
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Old 10-12-2013, 07:57 AM   #7
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I was put off by it the first time I had it, with apple juice, but I had been drinking port and chartreuse up until, so that was probably why. It's just too damn hard to get it around here, it sucks.
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Old 10-12-2013, 08:00 AM   #8
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http://www.youtube.com/watch?v=3qqCfFfrhhs
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Old 10-12-2013, 08:09 AM   #9
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With sprite it really takes the bite out but its very good.
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Old 10-12-2013, 08:15 AM   #10
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i don't enjoy amarone. i like it. but its too close to port in the consequences of consuming it.
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Old 10-12-2013, 08:16 AM   #11
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hendricks is a good gin

shoulda tried sipsmith tho

and that hoxton stuff that was so divisive
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Old 10-12-2013, 08:17 AM   #12
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yeah, i like hendricks more than most. and its properly made so there aint no russian grain mash bulking up the alcohol
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Old 10-12-2013, 08:19 AM   #13
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I'm not really a fan of gin, but hendricks is one of the few that I can have. Throw some slices of cucumber in it along with the tonich, and garnish with pepper on top and yummy.

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i don't enjoy amarone. i like it. but its too close to port in the consequences of consuming it.
you right, it's more of a food wine. But I like port too, so..
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Old 10-12-2013, 09:00 AM   #14
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i love food wines. like stunning chianti's, big bordeaux's and rioja's. even new world merlots and shiraz are enjoyable if done well. and port, well, where to begin. love them. i even venture down the sherry route from time to time. and mostly all enjoyed with food.

but.........its the carnage afterwards that kills so might share a bottle with a meal. but would never drink it casually
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Old 10-19-2013, 08:15 AM   #15
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We're gonna eat some deer/venison tomorrow, oven roasted, and I plan to put this in some marinade today. Anyone got any great recipes? Also, perhaps for a great and suitable pesto?
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Old 10-19-2013, 08:17 AM   #16
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Quote:
Originally Posted by mph4ever View Post
i love food wines. like stunning chianti's, big bordeaux's and rioja's. even new world merlots and shiraz are enjoyable if done well. and port, well, where to begin. love them. i even venture down the sherry route from time to time. and mostly all enjoyed with food.

but.........its the carnage afterwards that kills so might share a bottle with a meal. but would never drink it casually
ah yes, the 3xA carnage. I can only imagine :-|
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Old 10-19-2013, 08:23 AM   #17
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ok, I've actually come up with something, the marinade will prob be a mix of this:

red wine
salt & peppah
juniper
bay leaves
olive oil
garlic
thyme, not sure about rosemary

and then I've considered adding some of these, buuutttttt I dunno:
lemon juice
brown sugar
balsamico
a bit of soy sauce?
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Old 10-19-2013, 02:01 PM   #18
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that's a lot of things
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Old 10-19-2013, 03:36 PM   #19
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The balsamic and soy sauce would totally overdo it. Otherwise sounds good.
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Old 10-19-2013, 04:12 PM   #20
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Old 10-19-2013, 10:10 PM   #21
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i was in dc the other night

some blazer walked up to the bar and ordered an old fashioned and we laughed in his fucking face
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Old 10-19-2013, 10:13 PM   #22
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For those that have had Hendrick's, and other gins, how does it compare to them? I'm not big on gin, but have heard good things about Hendrick's. Kind of the same for Tanqueray/Bombay Sapphire.

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i was in dc the other night

some blazer walked up to the bar and ordered an old fashioned and we laughed in his fucking face
Why?
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Old 10-19-2013, 11:24 PM   #23
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Ando!, hater at law
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Old 10-20-2013, 06:27 AM   #24
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ok, I've actually come up with something, the marinade will prob be a mix of this:

red wine
salt & peppah
juniper
bay leaves
olive oil
garlic
thyme, not sure about rosemary
that sounds good i wouldn't add much else, you could add a vinegar to bump up the acidity

and maybe shallots

pretty classic marinade
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Old 10-20-2013, 07:58 AM   #25
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I kept it like that, but added a bit of lemon juice and brown sugar. It has been marinated for about 18 hours now and is about to be put in the oven. Up next is a homemade walnut pesto and I think I might do a red+port wine sauce.

I like the cucumber/floral taste of Hendrick's, that's about it. But I liked tanqueray as far as I remember, but I'm no authority on gin, man
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Old 10-21-2013, 08:10 AM   #26
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not a fan of Lamb, but Ill eat it.
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Old 10-21-2013, 08:12 AM   #27
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i'd rather just eat beef if i want a darker meat

which i normally don't
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Old 10-21-2013, 09:32 AM   #28
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Duck is where it's at.
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Old 10-21-2013, 10:29 AM   #29
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what's an old fashioned?

I think Ive had one but don't remember because I've probably had 10.




in a row.
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Old 10-21-2013, 10:29 AM   #30
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cock is where it's at.
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