The "I Didn't Comment in Another Thread" Thread

[overgeeked]

“The strawman is strong with this one.”

 

[Hussar]

all i want is bigger city food choices without any of the other big city stuff is that too much to ask for?

Oh, dude, I totally get where you're coming from. I've got a weekend trip up to Tokyo next week and I'm going to do pretty much nothing but gorge myself stupid. The area where I live in Japan has FANTASTIC Japanese food. Really top notch. But, for anything else? Sucks badly.

 

[payn]

Dems some sour grapes.

 

[Snarf Zagyg]

Dems some sour grapes.

Sour grapes make the best vinegar.
-Fred McFeely Rogers.

 

[trappedslider]

 

[Mannahnin]

I had no room on my list for cognac until I had me a good Sazerac.

Grr. And with Snarf's endorsement, too.

I always make my Sazeracs with whiskey, usually rye. Now I'm going to have to go have a cognac one at a good bar, and I suspect I'll wind up wanting a bottle of cognac at home after that. :/

 

[eyeheartawk]

You know who wouldn't pull this OGL crap if he was in charge?

Raven c.s. McCracken.

 

[RealAlHazred]

All I'm saying is, assume there's someone who is not only playing the game wrong, but is talking other people into playing the game wrong. That's the guy I'm railing against! And I'll write wall after wall of text to establish my arguments against that guy and his badwrongfun ways!

 

[Snarf Zagyg]

Grr. And with Snarf's endorsement, too.

I always make my Sazeracs with whiskey, usually rye. Now I'm going to have to go have a cognac one at a good bar, and I suspect I'll wind up wanting a bottle of cognac at home after that. :/

All Sazeracs are good Sazeracs. I once remember hearing that the very first Sazeracs were made with brandy (cognac), and that the change to rye came from necessity due to phylloxera wiping out the grapes back then. But like many stories about cocktails, perhaps that story is too good to be true.

Regardless, the Cognacerac is distinguished from the Ryezerac in that the cognac replaces the spice with a more floral and rounded character that complements the absinthe as well, but differently; whether this is "better" or "worse" is a matter for the individual observer, but it is certainly a welcome change on occasion.

It's always fun to experiment with the base; unless you're one of those vodka people- that's just wrong.

 

[prabe]

Grr. And with Snarf's endorsement, too.

I always make my Sazeracs with whiskey, usually rye. Now I'm going to have to go have a cognac one at a good bar, and I suspect I'll wind up wanting a bottle of cognac at home after that. :/

That's the way I make mine, too. I figure that since American whiskeys came to replace brandies in lots of mixed drinks (something something disease in the vineyards) there's decent backing for it.

Also, the Sazerac company owns both Herbsaint and Peychaud's, so why not use something from Buffalo Trace--which they also own?