Let's get drunk!!!

Singlemalt said:
I drink at bottle temp; sure at a sushi bar if they serve warm I'll drink it that way, but remember EtOH boils out a 173 F, evaporates lower ;)

Over many years experience I've found ya get more bang outta the bottle at room temp
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I'd go into manhattan when I was in HS, went to a boarding school about an hour out in NJ, that's when I first tried saki. For a lightweight then those boilermaker saki beer bongs/bombs really did a number. that was really the hi life for me at 16/17. Sapporo and Kirin were a part of the deal

See what you're saying about the alcohol dissipating if it's heated too much.
 
abe supercro said:
I'd go into manhattan when I was in HS, went to a boarding school about an hour out in NJ, that's when I first tried saki. For a lightweight then those boilermaker saki beer bongs/bombs really did a number. that was really the hi life for me at 16/17. Sapporo and Kirin were a part of the deal

See what you're saying about the alcohol dissipating if it's heated too much.
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And as an aside, you can cook with it: Impromptu I made linguine and clams the other night. I had everything except white wine....sake works
 
WHODAT@THADOR said:
That sounds good what the recipe?
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3 6.5 oz cans of chopped (not minced) clams
a cup of clam juice, or chicken/veggie broth
5 or more nice sized cloves of garlic, chopped fine(depending on taste)
4 or 5 chopped green onions
a handful of fresh basil, julienned
a handful or more of chopped mushrooms
one whole bunch of chopped parsley
white wine or sake about 1/2 - 3/4 cup
flour, corn starch or "Wondara" to thicken
a lemon

sautee the garlic, then add 'shrooms and onionsen throw in basil and parsley in olive oil with some butter. I drain the clams and dump the juice in, get it close to boiling and throw in basil and parsley, simmer it for awhile, add the wine and extra juice. simmer. Meanwhile mix up the flour with remaining clam juice, stir let it sit for about 5 min.

Add clams, lite heat, and grate the lemon rind for the zest, all of it, I add cayenne or red pepper to taste. Simmer for a few; mix up the flour stuff and stir in til its as thick as ya want. Kill it and put on al dente linguine and put sprinkle parmesean
 
Singlemalt said:
3 6.5 oz cans of chopped (not minced) clams
a cup of clam juice, or chicken/veggie broth
5 or more nice sized cloves of garlic, chopped fine(depending on taste)
4 or 5 chopped green onions
a handful of fresh basil, julienned
a handful or more of chopped mushrooms
one whole bunch of chopped parsley
white wine or sake about 1/2 - 3/4 cup
flour, corn starch or "Wondara" to thicken
a lemon

sautee the garlic, then add 'shrooms and onionsen throw in basil and parsley in olive oil with some butter. I drain the clams and dump the juice in, get it close to boiling and throw in basil and parsley, simmer it for awhile, add the wine and extra juice. simmer. Meanwhile mix up the flour with remaining clam juice, stir let it sit for about 5 min.

Add clams, lite heat, and grate the lemon rind for the zest, all of it, I add cayenne or red pepper to taste. Simmer for a few; mix up the flour stuff and stir in til its as thick as ya want. Kill it and put on al dente linguine and put sprinkle parmesean
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Damn nice recipe. Now I feel like a slubber for getting a pizza at the gas station mini market Ha. Anyways, good inspiration.... Thanks!
 
I accidentally bought some nasty ass fat tire "rampant" beer. I'm an alcohol noob and don't know shit... been trying different beers lately and some other fat tires I had were good. This ones is fucking gross and tastes like bitter peaches dipped in asshole juice with alcohol.

this is why I'm scared to venture away from glenlivet, jwalker scotch, or cheap busch
 
abe supercro said:
Damn nice recipe. Now I feel like a slubber for getting a pizza at the gas station mini market Ha. Anyways, good inspiration.... Thanks!
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Cool thing is it doesn't take more than 1/2 hr, or if socializing you can control it. You can also tailor it for winter or summer, meaning thicker and cooked longer winter; thinner "greener" for summer if ya follow what I mean....and the lemon zest no more than 5 min before you kill it cuz ya want the volatile oils
 
Singlemalt said:
Cool thing is it doesn't take more than 1/2 hr, or if socializing you can control it. You can also tailor it for winter or summer, meaning thicker and cooked longer winter; thinner "greener" for summer if ya follow what I mean....and the lemon zest no more than 5 min before you kill it cuz ya want the volatile oils
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Fuck yea man that sounds soooo good!!!
smiley-eatdrink061.gif
Grocery store tomorrow
 
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