Re: rant: fine dining
Posted: May 11 18, 2:50 pm
That’s how you overdilute. Get chips of ice in there to melt over time.
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Well sure, but that's what they're asking for, a drink that's cold and watered down that they can't taste.33anda3rd wrote:That’s how you overdilute. Get chips of ice in there to melt over time.
As a solo diner, if you can help it, just try and leave two seats. For instance, if there are five, sit in the middle one. A pet peeve of mine is when the seats are so jammed in that it's uncomfortable to sit next to someone. Bar staff and management should always be respacing and pushing in chairs as soon as people get up so they don't get all out of wack as customers come and go if possible.Michael wrote:When I'm a solo diner I'm one of those 2/3 seat offenders. If I don't leave a gap I feel like a person who uses the urinal next to you despite other openings. Being a solo diner makes the weirdness even more pronounced. In the past I've always just moved if folks are looking for an open seat and I prioritized seats at the end of the bar. Very educational
There's nobody sitting there. It's like when someone puts their bag on the seat next to them during rush hour on the bus.Michael wrote:A bar pet peeve of mine is when someone rests their big ass purse in the seat next to them when it's busy. That makes it really to tell if someone is sitting there or not.
So your saying there is no difference between top shelf vodka and well vodka?33anda3rd wrote:
When spirits are made, a mash is made, you make beer basically. Soak grain in hot water to get the mash. That mash is then distilled. Bourbon must be at least 51% corn, rye must be at least 51% rye, rum is molasses, rhum is sugar cane juice, tequila is the juice of a blue Weber agave, etc. Vodka can be anything--corn, wheat, barley, potato, millet, anything. It has no rules like most other spirits in that regard. Bourbon cannot be distilled above 160 proof, by law. Distill to 161 and you can't call it "bourbon". Distillation purifies and removes congeners, little flavor bugs. The higher you distill the more congeners go out, and if bourbon went over 160 too many of them would be lost and too much flavor would go away. Vodka, on the other hand, must be distilled to at least 190 proof for the label to read "Vodka." It is then watered down to reach the bottle proof of at least 80. This is because vodka is neutral, so it must have virtually all of those little flavoring congeners removed--all the flavor is stripped out. So someone saying they prefer the taste of Ketel One is either one of like 2 people in the world with a palate freakishly good enough to detect it, or is fooling themself. Someone who tells you that they don't get as bad a hangover on Ciroc as they do Stoli is full of it. A person who drinks Tito's because it's gluen-free is only drinking it because Tito's has good marketing and uses "gluten-free", convincing the consumer that other vodkas have gluten. They don't, the act of distillation removes the proteins that cause people with celiac to react to it the way they do. Really, all vodka could just come in a clear bottled labeled "Vodka", but because it comes in a lot of bottle shapes and sizes and colors with different marketing tag lines ("Distilled only from Euorpean Winter Wheat") the public has generally been tricked into thinking there are differences.
There's a difference in where they start. Tito's is corn, Grey Goose is wheat, and so on. But the distillation process renders them all the same, flavor-wise. Doesn't matter if they say it's "distilled 5 times" or if it comes from "Organic Washington Island Winter Wheat", unless you live in Wisconsin and want to support you local organic wheat farmer.Diddy wrote:So your saying there is no difference between top shelf vodka and well vodka?