The Coffee House

[JamesD]

...apparently the solution is to make it even stronger, and then just add water. Eww! That ain't brewing a cuppa joe.

Isn't it normal for developers to be diluted at least 1+1?

 

[snowbear117 48]

Yo, yo . . . barflies. Just remember that this is a coffee house. I ain't got no liquor license, so make sure you keep that stuff in the coffee cup, and cover the top with your hand if the LCB Inspector comes around.

Alaska is big...

Big enough that it is the Western-most, Northern-most, and Eastern-most state (The Aleutians stretch beyond 180* West).

 

[Gary A.]

If Gary ever quenched his thirst with D-76 ... it would be neat.

 

[JamesD]

What you had was a pomegranate cocktail. There are only three ingredients in a martini: gin, dry vermouth, and olives OR a twist.

Ha! I won't rouse the gin vs vodka martini debate (though I'm on team vodka ), but you forgot a crucial (if technically "optional") component: a little bit of brine.

I like my martinis dirty.

 

[JamesD]

Alaska is big...

Big enough that it is the Western-most, Northern-most, and Eastern-most state (The Aleutians stretch beyond 180* West).

Yep! Yet somehow we only have one time zone. And still do this daylight savings time madness, despite having no dark in the summertime and only two hours of sun or less in some places in the winter.

 

[snowbear117 48]

I have no words . . .
Camel Beauty Pageant Kicks Out 12 Animals for Botox

 

[snowbear117 48]

If Gary ever quenched his thirst with D-76 ... it would be neat.

Microdol, 3:1

 

[davidharmier60]

Shant be long and Dave will be asleep.
Hope you have a good night and a wonderful tomorrow.

Sent from my SAMSUNG-SM-G890A using Tapatalk

 

[limr31]

What you had was a pomegranate cocktail. There are only three ingredients in a martini: gin, dry vermouth, and olives OR a twist.

Ha! I won't rouse the gin vs vodka martini debate (though I'm on team vodka ), but you forgot a crucial (if technically "optional") component: a little bit of brine.

I like my martinis dirty.

First of all...props

I'm willing to accept vodka as a variant, but the original was gin and as far as I am concerned, the only 'true' martini. And in the original recipe, the proportions included much more vermouth than is used today. It was a much smaller drink (usually about 3oz vs today's vats of booze) and the proportions were 1 part vermouth to 3 parts gin. These days, someone asks for an actual martini (instead of those super sweet chocolate or fruit cocktails that pass for 'martinis' these days) and they want you to essentially just show the bottle of vermouth to the glass, then put it away and pour straight gin (or vodka) into a glass made for a giant.

When I was a bartender, one technique for a "dry martini" was to chill the glass, then dump the ice, put in a splash of vermouth, swish it to coat the glass, then dump the excess. Then pour the shaken gin into the glass. Otherwise, a regular one was simply a splash - no more - of vermouth into the shaker with the gin.

I like the first few sips of a dirty martini, but then the brine gets to be a bit much. For me, "dirty" means not shaking the brine off the olives before putting them into the drink. That's enough brine for me. And like I said, I recognize vodka as an acceptable variant, but the other ingredients need to stay the same. Stray from them and it's no longer a martini. Hell, even substituting a cocktail onion turns it into a Gibson, fer cryin' out loud I just don't drink vodka martinis because I'd rather just have my vodka straight and chilled or on the rocks.

Damn. I want a martini now

 

[JonA_CT]

The D610 has been sold. I'm close to getting on with my photography life, haha.

 

[JonA_CT]

What you had was a pomegranate cocktail. There are only three ingredients in a martini: gin, dry vermouth, and olives OR a twist.

Ha! I won't rouse the gin vs vodka martini debate (though I'm on team vodka ), but you forgot a crucial (if technically "optional") component: a little bit of brine.

I like my martinis dirty.

First of all...props

I'm willing to accept vodka as a variant, but the original was gin and as far as I am concerned, the only 'true' martini. And in the original recipe, the proportions included much more vermouth than is used today. It was a much smaller drink (usually about 3oz vs today's vats of booze) and the proportions were 1 part vermouth to 3 parts gin. These days, someone asks for an actual martini (instead of those super sweet chocolate or fruit cocktails that pass for 'martinis' these days) and they want you to essentially just show the bottle of vermouth to the glass, then put it away and pour straight gin (or vodka) into a glass made for a giant.

When I was a bartender, one technique for a "dry martini" was to chill the glass, then dump the ice, put in a splash of vermouth, swish it to coat the glass, then dump the excess. Then pour the shaken gin into the glass. Otherwise, a regular one was simply a splash - no more - of vermouth into the shaker with the gin.

I like the first few sips of a dirty martini, but then the brine gets to be a bit much. For me, "dirty" means not shaking the brine off the olives before putting them into the drink. That's enough brine for me. And like I said, I recognize vodka as an acceptable variant, but the other ingredients need to stay the same. Stray from them and it's no longer a martini. Hell, even substituting a cocktail onion turns it into a Gibson, fer cryin' out loud I just don't drink vodka martinis because I'd rather just have my vodka straight and chilled or on the rocks.

Damn. I want a martini now

A Gibson tastes kind of like how I imagine licking the inside of a garbage can might. My friend orders his with an olive too. Gross.

I like my martinis with damn nice gin, which means I don't drink them very often.

I prefer my Manhattans to be made with a nice spicy rye. And I love Punt e Mes for the sweet vermouth.

I prefer my bourbon to be made from mostly barley or wheat.

I prefer my scotch to be from Islay.

I seem to like whatever wine Gary does.

And I'll drink whatever beer is handed to me, as long as the temperature is appropriate. (Although, given choices, I have more to say than can be placed here.)

But...

I've been a really good boy in January. So all of this talk is making me thirsty, haha.

 

[Gary A.]

Gary heard that martini's should be stirred and never shaken ... (James Bond notwithstanding).

 

[Gary A.]

"I seem to like whatever wine Gary does."

You beat Gary to the punch, lol. Next week Gary will be back in the Paso Robles wine country.

 

[Gary A.]

The D610 has been sold. I'm close to getting on with my photography life, haha.

Get a Fuji.

 

[JonA_CT]

The D610 has been sold. I'm close to getting on with my photography life, haha.

Get a Fuji.

I seriously considered it, but I'd have to eventually sell all of my Nikon gear. And after selling the camera, I have no desire to sell all of the lenses and flash gear I have, haha.