"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beverages and Wine > Alcoholic Drinks
Click Here to Login
Thread Tools Display Modes
Old 11-30-2008, 02:21 AM   #31
Head Chef
Rob Babcock's Avatar
Join Date: Dec 2004
Location: USA
Posts: 1,284
I'd probably order a glass of a nice Cabernet Sauvigonon. It's my "go-to" drink, unless they have something else particularly interesting.

If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 12-01-2008, 10:58 AM   #32
Head Chef
mcnerd's Avatar
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
I actually order "Club Soda" since I drove to the restaurant.

Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 12-01-2008, 11:02 AM   #33
Sous Chef
Join Date: Sep 2008
Location: eastern shore, maryland
Posts: 627
Wine and then Sambuca with black coffee and do not forget the 3 coffee beans in the Sambuca.
Imagination is evidence of the divine. William Blake.
africhef is offline   Reply With Quote
Old 12-28-2008, 06:23 PM   #34
Senior Cook
Join Date: Nov 2007
Location: Georgia
Posts: 218
You want to impress the waiter/waitress? When your asked what you want for a drink, bring out your ID and give it to them. After they "approve" it, say..."Mmmm, water please" while you look them in the eye. After three seconds...Say the alcohol drink of your choice...No matter how many times they've heard that, they'll get a chuckle...

Anyways...Since you're asking on here, you most likely want to impress...Only two ways to impress, the most expensive drink or the highest alcohol content, which is usually Everclear, Bacardi 151 or Wild turkey 101...Order a 151 and cola tall... :)
Bacardi is offline   Reply With Quote
Old 12-28-2008, 06:28 PM   #35
Chief Eating Officer
GB's Avatar
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Originally Posted by Bacardi View Post
Only two ways to impress, the most expensive drink or the highest alcohol content
I completely disagree. I do not find either of those things impressive. What is impressive to me is when someone knows different types of wine and what kind goes with which food. That is something I can not do and thus find it impressive. Opening your wallet and buying an expensive or strong drink ranks zero on the impressive scale for me.
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 12-28-2008, 07:59 PM   #36
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
And you know what? Like everything else involved with food, there really is no such thing as "knowing" what wine goes with what food. Once again it's all a matter of personal taste & preference. If you like that young red wine with your fish dish - ENJOY IT!!! If you like that Italian white with your steak - ENJOY IT!!! Like Ruby Port instead of the aged & pricey Tawny Port that everyone says you "should" enjoy more? Give them the boot & ENJOY your Ruby Port!!!!

I don't think I can possibly be more annoyed than by these dictates by the "wine police" that do nothing but make people feel embarrassed or stupid because they're enjoying what THEY like - regardless of the idiotic "norm".
BreezyCooking is offline   Reply With Quote
Old 12-28-2008, 08:07 PM   #37
Chief Eating Officer
GB's Avatar
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Well that certainly is not what I am talking about Breezy. I am talking about people who can point out that wine xyz goes great with my whatever dish because the the notes of blah blah blah compliment the flavor of whoseiswhatsits in my meal. Sure it is up to me to decide if I agree or disagree with their final recommendation, but that does not mean that just because they have some knowledge that they are going to be snobby about it. I happen to know plenty of people (a few in particular on this very site) who have a great knowledge of wines and paring and are not the least bit dictators or annoying or police in their recommendations. They are simply helpful and for that I am grateful.
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 12-28-2008, 08:10 PM   #38
Head Chef
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
Hey, legend - you started this thread! What drink DID you order?

QSis is offline   Reply With Quote
Old 12-28-2008, 08:13 PM   #39
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
All that is very true Breezy. There are some wines that go nicely and "best" with some foods. However, if you do not like that wine then that blows that theory right out the window!!! I like a nice red with my tuna and salmon. Pork, depending on the sauce or sides may dictate red, or may dictate white. If I am having an "acid reflux" day then white it will be with my big fat steak...and I'll enjoy it too...it may be barrel-fermented to compliment the steak though! If a sommelier, for example, is asked what goes with what, they have the knowledge to know what goes with what. After speaking to that individual they should make the person feel at ease with their choice, even if wrong in their eyes.

Sometimes taking direction from a person knowledgeable in wine and food pairings can make for some very happy taste buds!

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 12-28-2008, 08:31 PM   #40
Chef Extraordinaire
Katie H's Avatar
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,453
Both Buck's grandfather and father were wine aficionados and Buck became one too through their tutelage. It was always a treat to go out to a fine restaurant with him because he knew the wines and what paired well with what. He never steered me wrong and we had many a delightful meal. I still have all his wonderful wine books and envelopes full of wine labels taken from bottles we enjoyed.


"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote

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 02:21 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.