Think we could get a separate Busse forum...

Guyon

Guyon

Biscuit Whisperer
Super Mod
Joined
Mar 15, 2000
Messages
45,835
...devoted to all things containing alcohol? Frankly, I'm a little tired of coming on here and having to wade through all these annoying knife threads in order to get to the threads about drinking. It would be nice if we could simply have our knife discussions and our drinking discussions in separate forums. ;) :D

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Well I for one have always found that alcohol and knives mix rather well. ;)

It's actually caffeine and knives that worry me.:p
 
Bad idea, guys.

If we give Guyon a forum based on alcohol...next he'll want one for olives!
 
OldPhysics said:
Bad idea, guys.

If we give Guyon a forum based on alcohol...next he'll want one for olives!
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Dangit. Foiled again! :grumpy:

What does a guy have to do to get a decent olive forum around here? :p
 
Jeepnut22 said:
Tha Wabo...
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OH, and there is some food in there somewhere... :)
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Crap. Now I'm going to have to go thaw out a T-bone or a NY strip.

Time to light the grill. Thanks a lot. :grumpy: :p

Edited to add: Seriously, after seeing those steaks, I grilled a NY Strip and ate it with some fresh corn on the cob and some mashed potatoes (Yukon Gold). :thumbup:
 
Jeepnut, WOW, that was some fine looking food. I made some steaks tonight, but they didn't look that good. :grumpy:
 
I just gots to ask, why you put somethin on them steaks??? (or at lest they look like it...)

Never understood that, but that's just my tastes....
 
Those steaks don't look seasoned to me. Just look like some ribeyes that had a fair amount of marbling in them. Good stuff. :thumbup:
 
thatmguy said:
I just gots to ask, why you put somethin on them steaks??? (or at lest they look like it...)

Never understood that, but that's just my tastes....
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From what I can tell, the majority of rest of the world actually puts "stuff" on their steak. Only cowboys on the range eat steak nakid.
 
Good call on the martinis,Gunyon. That is my favorite drink. I like straight dry with garlic stuffed olives. I'm drinking on some Tanqueray Rangpur tonight.

I'm with you on the steak, Mike. I like my steak rare with no sauce or other crap.
 
Personally, steak is supposed to be naked, unless the chef didn't do things right and create flavor. No dippin' sauce here!!!! NAKIE! Oh, and the garlic stuffed olives....just got turned on to those last weekend. Two jars in my fridge now !!!!!!!!!!!!!!
 
thatmguy said:
I just gots to ask, why you put somethin on them steaks??? (or at lest they look like it...)

Never understood that, but that's just my tastes....
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I agree with most. Don't like pouring sauce on them after they have been cooked. To me, it's sacrilegious, but that's JUST me!! A good soaking or a nice dry rub and a sit before grilling is right on with me.

They were soaking in Yoshida's Teriyaki sauce for about 4 hours. Nothing poured on them after the soaking though. They went right on the grill. About 5 minutes each side (flipped once!!). The marbling give 'em that nice shiny glow. Kids gobble it right up (Me and the Wifey too)!!

Oh, and the Wabo went down GREAT with it all.



Isn't this thread about booze!! Guyon, sorry for the side tracking of this post, but I am glad I inspired some grillin'!
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I just like saying Cabo Wabo. :thumbup:
 
J85909266 said:
Good call on the martinis,Gunyon. That is my favorite drink. I like straight dry with garlic stuffed olives. I'm drinking on some Tanqueray Rangpur tonight.
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I'll never understand why anyone would ruin a perfectly good Gibson by putting olives in it. Bombay Sapphire with just a hint of Vermouth, shaken over ice and garnished with one or more cocktail onions. Now that's a drink.
 
JohnTheTexican said:
I'll never understand why anyone would ruin a perfectly good Gibson by putting olives in it. Bombay Sapphire with just a hint of Vermouth, shaken over ice and garnished with one or more cocktail onions. Now that's a drink.
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Shaken? :confused:

Did you say shaken??? :eek: :eek:

What are you, man? Some kind of James Bond wannabe heretic? :p

Off with your head, I say! :D

wikipedia said:
Many bartending schools insist that a beverage shaker tends to dull the taste of the vermouth,. . .and some argue that it sharpens the taste of gin by "bruising" the liquid. However, it is relatively common to see a bartender mix a martini with a shaker due in part to the influence of fictional super-spy James Bond, who asked for his martinis "shaken, not stirred."
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Source: http://en.wikipedia.org/wiki/Martini_(cocktail)
 
Guyon said:

Shaken? :confused:

Did you say shaken??? :eek: :eek:

What are you, man? Some kind of James Bond wannabe heretic? :p

Off with your head, I say! :D

Source: http://en.wikipedia.org/wiki/Martini_(cocktail)
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According to your source:

In a scientific study, researchers with the Department of Biochemistry, Faculty of Medicine and Dentistry, University of Western Ontario, Canada, determined in 1999 that a shaken martini is demonstrably more healthy than a stirred one. Antioxidants are known to promote health, particularly by reducing the incidence of such age-related diseases as cardiovascular disease, stroke, and cataracts. Antioxidant properties are possessed by alcoholic beverages in general, including martinis; but in carefully controlled tests, the researchers determined that a shaken martini has significantly higher antioxidant properties than a stirred one. As they humorously concluded in publishing their results in the British Medical Journal, "007's profound state of health may be due, at least in part, to compliant bartenders." See "Shaken, not stirred: bioanalytical study of the antioxidant activities of martinis," British Medical Journal, December 18, 1999, on line at http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=28303#N0x9446320.0x9637ce8.
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