what are you drinking tonight?

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Margarine is at best something you could use to grease the bearings on an old horse carriage....food it isn't. That is the statement I was brought up with and I agree, however we have a dual Butter/margarine household as there are some folks scared of fat not hidden in chocolate and chips ;-)
 
Margarine is at best something you could use to grease the bearings on an old horse carriage....food it isn't. That is the statement I was brought up with and I agree, however we have a dual Butter/margarine household as there are some folks scared of fat not hidden in chocolate and chips ;-)
Ironically, margarine is fattier than butter. I am ignoring the “lite” variety.

The vacation places we visited when I was young often offered the binary choice between margarine or nothing. I generally preferred margarine. Now that I am a desert hermit, it’s butter all the way.

The only downer is that in the last year prices soared 30%.
 
Ironically, margarine is fattier than butter. I am ignoring the “lite” variety.

The vacation places we visited when I was young often offered the binary choice between margarine or nothing. I generally preferred margarine. Now that I am a desert hermit, it’s butter all the way.

The only downer is that in the last year prices soared 30%.
I feel that you should have given more consideration to the "nothing" option.

Though I must confess, that when I was a child, I had an obsession with the synergistic match between rye bread and margarine, as I perceived it then.

I suppose I should revisit that, but my horror of margarine keeps me away. Say, does anyone make a butter that tastes like margarine? I could be their first and only customer!
 
Calvados and tonic gets a ‘yes chef’ from me - thanks for the rec @ethompson

I bet it would be super refreshing with soda too, as an analogue to a whisky highball.

I like drinks where the garnish doubles as a tasty, boozy little snack at the end.

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Calvados and tonic gets a ‘yes chef’ from me - thanks for the rec @ethompson

I bet it would be super refreshing with soda too, as an analogue to a whisky highball.

I like drinks where the garnish doubles as a tasty, boozy little snack at the end.

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Ultimate in autumnal long drinks
 
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I’ve always been a fan of the nutty Beam funk. And Bookers has always been top of the heap in those terms for me. Sadly it’s gotten expensive and impossible to find. But decided to pick one up today and am not at all disappointed. Joins some of my favorite batches in fact. Lots of brown sugar, cinnamon spice, and enough chocolately peanut butter to keep it grounded. I think 6-9 years is just about perfect aging for most Bourbon too - good balance of oak and distillation.
 
2 things:
1. Margarine is inexplicably better on banana bread

2. Bookers is lovely stuff. I’m currently drinking a bit of Rev Elijah’s finer liquids
 
I dunno how it;'s elsewhere but where I live we now have a thing called 'sugar tax'. Invented to wean folks of high sugar soda, sounds good though I'm quite sure that trading sugar for artificial sweetener is swapping one disaster for a new one but OK.....


I discovered that Schweppes Tonic silently started to become 0 sugar.....YUCK....there is but one brand left that uses good old sugar and not that artifically tasting sickener.
God yes I really hate this bs... all this aspartame and stevia crap really tastes horrible. I rarely drink any of these soft drinks (I'm a tap water guy) so luckily it doesn't really affect me, but I noticed there's a lot more Dutch people buying their stuff across the border in Germany.
There's entire groups of products that have all been adulturated with this damn artificial sweetener crap.
Margarine at least is a food.
X to doubt.
 
Continuing the ‘things with tonic’ series yesterday - Lillet Rose and tonic.

Solid 6/10 - refreshing, but not bitter or acidic enough for my tastes.

I think classic Lillet in a double measure with rosemary would be an improvement.

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Continuing the ‘things with tonic’ series yesterday - Lillet Rose and tonic.

Solid 6/10 - refreshing, but not bitter or acidic enough for my tastes.

I think classic Lillet in a double measure with rosemary would be an improvement.

View attachment 330336
Dang now you've got me thinking about how Luxardo Bitter Bianco or Cocchi Americano Bianco would be with tonic and a sprig of some sort of fresh herb....
 
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Continuing the ‘things with tonic’ series yesterday - Lillet Rose and tonic.

Solid 6/10 - refreshing, but not bitter or acidic enough for my tastes.

I think classic Lillet in a double measure with rosemary would be an improvement.

View attachment 330336
Never would have thought of that combo. I guess I won't think of it again, given your review.

The mention of Lillet reminds me that I have not had a Vesper in a very long time. I remember liking it a lot and need to revisit. While reading Casino Royale, of course.
 
Never would have thought of that combo. I guess I won't think of it again, given your review.

The mention of Lillet reminds me that I have not had a Vesper in a very long time. I remember liking it a lot and need to revisit. While reading Casino Royale, of course.
I definitely prefer it shorter drinks, but worth a punt if you have the ingredients to hand!
 
Chin Chin is meme-fodder for trendy young professionals in London at the moment, but this is a very serviceable vinho verde and it’s finally summer here, so you’ll hear no complaints from me!

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As an afternoon soft, I made a Brazilian lemonade for the first time too - no pictures sadly, as it disappeared quicker than that Xerxes drop earlier today.
 
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