Bitter and twisted

[lightningdance]

How do you like your martini's? 

[cherples]

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@j*oono wrote:

Have you only just noticed that Cherples?  Some serious problems on the boards now. 

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I had suspected although I'd not noticed anything so blatant allowed to stay before. 

[i-need-a-martini]

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@kopenhagen5 wrote:

A martini should include Gordons.

The origins of the martini cocktail are shrouded in myth. One road leads back to Martinez, California, and a drink made during the gold rush of the 1800s, in which barman Julio Richelieu mixed a drink he called “The Martinez,” comprised of one part Sauternes wine with three parts gin, garnished with an olive.

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2 things:

1. Gordons is a gin for old ladies and gift givers. You should only ever mix a martini with Hendriks Gin..
2. And secondly, the Martinez is not a martini. It is a cocktail. Sickly sweet and supposed to be served in a tall glass, it tastes more like a liqueur. It's yuk.

And, yes, I AM a martini know-it-all lol!

[i-need-a-martini]

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@amber-eyed-girl wrote:

Martini, the Gin Palace is one of my favorite places 🙂

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It's pretty fab isn't it? But I have a hell of a time finding it every time I am in Melbourne - it's in some hidden lane somewhere. And when I ask directions from Melbournians, no-one ever knows what I am talking about.

[amber-eyed-girl]

Martini, a friend of mine who has been going there for years tends to miss the right laneway from time to time 🙂

best Martinis there, definitely 😉

[kopenhagen5]

I bow to the great martini one.

I shall research this new found knowledge. Hendriks Gin noted.

I agree, with sauternes it would be sickly sweet. (I just found some info apparent)

Thank you, yours, young grasshopper. 

[i-need-a-martini]

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@kopenhagen5 wrote:

I bow to the great martini one.

I shall research this new found knowledge. Hendriks Gin noted.

I agree, with sauternes it would be sickly sweet. (I just found some info apparent)

Thank you, yours, young grasshopper. 

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You're welcome lol. 

[kopenhagen5]

Gin Palace - 10 Russell Place Melbourne

[i-need-a-martini]

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@kopenhagen5 wrote:

Gin Palace - 10 Russell Place Melbourne

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Yeah but you just try and find where Russell Place is late on a Saturday night.

No-one (but NO-ONE!!!) knows where the heck it is!

It's one of those places where you search and search. And just at that moment that you give up and decide to go home, you suddenly pass the street sign that tells you that you are there.

[*crikey*mate*]

I read it, and where do you think the liquid goes that passes through the chinois - into the bowl and up the sides of the bowl and chinois so that the newly passed ingredients are now immersed in with what you just separated it from, thus diluting its quality. -

Also, a bowl is not high enough to stop a hot stock from splattering on you, so to advocate such an unsafe working practise on the public boards is just wrong.

Also, it is NOT done in a commercial kitchen - we are taught from day one "housewives work in the air, chef's work on a bench" You cannot pass a kitchen SOP accreditation working in the air, and it is certainly no part of any accreditation or Train the Trainer course either.

[kopenhagen5]

Ahhh, sounds like utopia.