"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beverages and Wine > Alcoholic Drinks
Reply
 
Thread Tools Display Modes
 
Old 02-22-2008, 08:07 PM   #381
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Quote:
Originally Posted by Ask-A-Butcher View Post
Tall Rum & Tonic with a fresh cut Key Lime
do you really think it's a good idea to drink with that bird in your glass??
__________________

__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 02-22-2008, 08:09 PM   #382
Sous Chef
 
buzzard767's Avatar
 
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
Jarhead Red.

Semper Fidelis
__________________

__________________
Buzz

"There are only two kinds of people that understand Marines: Marines and those who have met them in battle. Everyone else has a second-hand opinion." Unknown
buzzard767 is offline   Reply With Quote
Old 02-26-2008, 11:50 AM   #383
Senior Cook
 
stinemates's Avatar
 
Join Date: Dec 2006
Location: Petaluma, CA
Posts: 250
Send a message via AIM to stinemates Send a message via MSN to stinemates Send a message via Yahoo to stinemates Send a message via Skype™ to stinemates
Quote:
Originally Posted by SixSix210 View Post
Rock on! Originally from Napa I sent many years working part time at the tasting bars, and discovered that price is no indicator of quality. It's an indicator of snob-ish looking labels. Consider it. A grape is a grape. If you take 2 tons of cabernet grapes and make wine, you get wine. Price is all about the bottle. Even the grapes themselves are a myth at this point. The Phyloxerra (sp?) bug that attacks the roots and kills off entire regions of wine grapes, has worked it vile magic many times over the years. When it happened in Napa, the french growers all donated seedlings to restart the vineyards, Napa returned the favor more than once. So these same grapes have been all over the world. There are french grapes in Napa, and Calif grapes in France. Sure techniques and times are different from winery to winery, but the ingredients are all the same. A pound of grapes is just a pound of grapes.

Sorry...enough of my babbling... here's my top 5 under $10. Most expensive on the list is the Coppola @ 8.99.
2005 Louis Jadot Beaujolais-Villages
2004 Rosemount Estate Diamond Label Shiraz
2004 Francis Coppola Rosso Classic
2003 Bella Sera Sangiovese
2004 Rex Goliath Giant 47 Pound Rooster

As for me, I'm in the process of taking pictures for my website of all of the drinks recipes for St. Patricks day. lol. Lot's and LOTS of Guinness, Jamesons whiskey, Balieys and such...it's all been flowing freely in the last few days. lol. as we speak (yes i know what time it is shuddup) it's a nice big Irish coffee.
While a lot of what you say is fact, and I am no wine connoisseur, the process of wine making is a lot more involved than using a recipe. There are wine makers who combine different grapes and flavors to get their respective inspirations/flavors. These innovations happen a lot at small wineries locally here in Napa/Sonoma counties.

But, alas, it's true -- price does not denote quality.. like most things in life :)
__________________
stinemates is offline   Reply With Quote
Old 02-26-2008, 12:06 PM   #384
Senior Cook
 
Ask-A-Butcher's Avatar
 
Join Date: Feb 2008
Location: Ft. Myers, Fl
Posts: 345
Today? It's 5:00 some where
__________________
[SIGPIC][/SIGPIC]Ask-A-Butcher

"Culture is what your butcher would have if he were a surgeon."
Mary Pettibone Poole
Ask-A-Butcher is offline   Reply With Quote
Old 02-26-2008, 12:29 PM   #385
Senior Cook
 
Join Date: Dec 2003
Location: Southeast NC
Posts: 474
Butcher;
We are in the same time zone and I am almost ready to declare that the time is now "beer-thirty"! Still being on my Belgian Strong Ales kick...I think I'll be grabbing a "Gouden Carolus"
__________________
"The odds of my being correct on any given issue are inversely proportionate to the proximity of my wife" BubbaGourmet
BubbaGourmet is offline   Reply With Quote
Old 02-26-2008, 12:32 PM   #386
Senior Cook
 
Ask-A-Butcher's Avatar
 
Join Date: Feb 2008
Location: Ft. Myers, Fl
Posts: 345
Quote:
Originally Posted by BubbaGourmet View Post
Butcher;
We are in the same time zone and I am almost ready to declare that the time is now "beer-thirty"! Still being on my Belgian Strong Ales kick...I think I'll be grabbing a "Gouden Carolus"
You don't have to twist my arm, I already uncorked a Stella
__________________
[SIGPIC][/SIGPIC]Ask-A-Butcher

"Culture is what your butcher would have if he were a surgeon."
Mary Pettibone Poole
Ask-A-Butcher is offline   Reply With Quote
Old 02-26-2008, 02:47 PM   #387
Senior Cook
 
Ask-A-Butcher's Avatar
 
Join Date: Feb 2008
Location: Ft. Myers, Fl
Posts: 345
I just switched over to Mojito's
__________________
[SIGPIC][/SIGPIC]Ask-A-Butcher

"Culture is what your butcher would have if he were a surgeon."
Mary Pettibone Poole
Ask-A-Butcher is offline   Reply With Quote
Old 02-26-2008, 03:21 PM   #388
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
I was rattling around in the freezer a while ago, and saw a bottle of mixing Vodka...Then I saw a quart jar of home squeezins tomato juice in the refrigerator...Mmmmm something made me think....Bloody Mary!!! So I am slowly counting down...10................9...........
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 02-26-2008, 03:40 PM   #389
Senior Cook
 
Ask-A-Butcher's Avatar
 
Join Date: Feb 2008
Location: Ft. Myers, Fl
Posts: 345
Quote:
Originally Posted by Uncle Bob View Post
I was rattling around in the freezer a while ago, and saw a bottle of mixing Vodka...Then I saw a quart jar of home squeezins tomato juice in the refrigerator...Mmmmm something made me think....Bloody Mary!!! So I am slowly counting down...10................9...........
2......1......0.....go for it!!!
__________________
[SIGPIC][/SIGPIC]Ask-A-Butcher

"Culture is what your butcher would have if he were a surgeon."
Mary Pettibone Poole
Ask-A-Butcher is offline   Reply With Quote
Old 02-26-2008, 04:00 PM   #390
Senior Cook
 
Join Date: Mar 2007
Posts: 350
Strongbow Cider.
__________________

__________________
crankin is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:14 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.