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  • According to the website they reference, vermouth, ice, and Aftershock results in this:

    No drinks can be made from the 3 ingredients you have.

    So I guess I'm NOT using what's in the liquor cabinet, subby. Neither the wife nor I can figure out how long the Aftershock has been there, and I don't drink anymore. It's quite possible that bottle has been following us around for 20 years.
  • Wow what a stupid article.

    "You can use recipes to consume items in your home"


    Though I suppose given that most people who read MNN are wholly incapable of thinking for themselves they would need to have these things pointed out to them.

    I swear to farking god one of these days I'm going to click on a MNN link and it's going to be "Putting your pants on in the morning is easy! We'll show you how in this wordy article"
  • You haven't lived until you've finished off a night with vermouth on the rocks.
  • Man, I wish I knew what to do with the groceries I just bought. This sucks. I guess I should just throw it all in the garbage. If only they had done this for food.
  • I think there's still some "stuff" in my medicine cabinet that expired in 1998. Good to know I can still put it to some good use. 

    /Or does this only apply to 20 yr. old cheap liqueur?
  • PainInTheASP: You haven't lived until you've finished off a night with vermouth on the rocks.


    I found vermouth so nasty back in the day I just told bartenders to quit putting it in a martini and give me gin in a martini glass. My college roommate was a bartender and he had a spray bottle with vermouth in it so he could "offer the essence" of vermouth, or some such nonsense, but it didn't matter. Even extra dry, extra expensive vermouth never tasted right to me.

    That's probably why vermouth is always that old bottle you see in every home bar - no one wants it.
  • At least I deplete my liquor supply.

    My freezer is filled with food that I continue to buy, but that I'll never actually defrost and actually eat. I'm in a seemingly endless cycle of buying meat, putting it in my freezer and throwing it out so I'll have room for more meat that I'll eventually throw out.
  • Please, you've never been on a really GOOD bender until you have emptied the mystery bottles in your liquor cabinet because you are too drunk to drive for more and the stores are all closed anyway.
  • eraser8: At least I deplete my liquor supply.

    My freezer is filled with food that I continue to buy, but that I'll never actually defrost and actually eat. I'm in a seemingly endless cycle of buying meat, putting it in my freezer and throwing it out so I'll have room for more meat that I'll eventually throw out.


    Do the lazy man's cooking: boil that shiat at 20 minutes a pound and then cook it regular. You won't get anything close to perfect meat, but it's extremely low effort and the outside won't get seared until you want it to.
  • Lsherm: That's probably why vermouth is always that old bottle you see in every home bar - no one wants it.


    Because everyone treats it like a liquor and not a fortified wine.
  • Lsherm: I found vermouth so nasty back in the day I just told bartenders to quit putting it in a martini and give me gin in a martini glass.


    Ewwwww.
  • fiver5: Wow what a stupid article.

    "You can use recipes to consume items in your home"


    Though I suppose given that most people who read MNN are wholly incapable of thinking for themselves they would need to have these things pointed out to them.

    I swear to farking god one of these days I'm going to click on a MNN link and it's going to be "Putting your pants on in the morning is easy! We'll show you how in this wordy article"


    Now if only they had suggestions for how to use alcohol that is going to take a decade to drink... I like a variety of alcohols and bought a bunch back when I was in undergrad and drank (occasionally, but much more than I do now), and still have a good portion and then some. I've had maybe 4 drinks since grad school started 4 months ago, and maybe 8-10 all year.

    /Anybody have any ideas for cooking with crazy flavored alcohols?
  • doglover: Lsherm: I found vermouth so nasty back in the day I just told bartenders to quit putting it in a martini and give me gin in a martini glass.

    Ewwwww.


    I asked for olives!
  • Lsherm: doglover: Lsherm: I found vermouth so nasty back in the day I just told bartenders to quit putting it in a martini and give me gin in a martini glass.

    Ewwwww.

    I asked for olives!


    That's why ewwww.

    Gin is acceptable neat, or even on the rocks, but without the vermouth the olive will ruin it.
  • Jesus you farking vermouth haters!

    Here is the recipe for a perfect Manhattan:

    Chilled Large Martini Glass
    about a shot of maraschino cherry syrup
    3 shots of jack
    2 shots of dry vermouth
    1 shot of sweet vermouth

    Stir to perfection

    Remember - 3,2,1
  • Mangoose: Lsherm: That's probably why vermouth is always that old bottle you see in every home bar - no one wants it.

    Because everyone treats it like a liquor and not a fortified wine.


    No shiat. But second on the list is the "liquor" that everyone also leaves in their bar forever - brandy. And the wine base for vermouth is fortified more often than not with brandy.

    But don't get me wrong - I didn't like brandy, either. It was like liquor for people who couldn't handle liquor. It's pre-school for drunks.
  • doglover: Lsherm: doglover: Lsherm: I found vermouth so nasty back in the day I just told bartenders to quit putting it in a martini and give me gin in a martini glass.

    Ewwwww.

    I asked for olives!

    That's why ewwww.

    Gin is acceptable neat, or even on the rocks, but without the vermouth the olive will ruin it.


    Only if there's too much salt. Otherwise, it acts to level the bitter bite of the gin. Hence the whole concept of the "dirty martini."

    But it's been years, so maybe they refined the science of gin since I last had it. Timothy Dalton was still asking for them when I was.
  • Elzar: Jesus you farking vermouth haters!

    Here is the recipe for a perfect Manhattan:

    Chilled Large Martini Glass
    about a shot of maraschino cherry syrup
    3 shots of jack
    2 shots of dry vermouth
    1 shot of sweet vermouth

    Stir to perfection

    Remember - 3,2,1


    Approves
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  • Mangoose: Lsherm: That's probably why vermouth is always that old bottle you see in every home bar - no one wants it.

    Because everyone treats it like a liquor and not a fortified wine.


    the stuff goes bad...refrigerate it or consume it.
  • What's a liquor cabinet?
  • Elzar: Jesus you farking vermouth haters!

    Here is the recipe for a perfect Manhattan:

    Chilled Large Martini Glass
    about a shot of maraschino cherry syrup
    3 shots of jack
    2 shots of dry vermouth
    1 shot of sweet vermouth

    Stir to perfection

    Remember - 3,2,1


    What?
  • There is nothing wrong with vermouth. It has uses, even though they are few. What gets me are you "dirty" martini drinkers. Farking barbarians.
  • After I moved into my current townhouse, I found an unopened bottle of retsina hidden behind the water heater. Any suggestions?
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