/ck/ - Food & Cooking

>>4135057

I know that there is some red absinths out there that are infused with hibiscus; but its very meh.

As for whether or not its real; its probably not. It may be a spanish absinthe that isn't made as well as its french or swiss counterparts.

but, if its only 10€, fuck it? haha

>>4135040

Whats the name on it?

>>4134623

I haven't had the chance to read that by Sam. I've heard about it though and its in my list of things book to check out.

Well, now that I know that is what you're wanting to do with the CSS certification; its perfect for being a rep. Brand managers are cool; some are dicks. i dont know exactly what their jobs entail other than going to bars and ordering drinks with their brand in it.

my suggestion if you wanna become a rep? actually know how the spirits are made, the CSS Cert should help with that. I've delt with some reps that couldn't tell me how the fuck whiskey is made but he felt qualified to tell me all about how great "the Devils Cut" is. he was a douche. Don't be a douche.

>>4134653

I love books. (pic related, its my bookshelf; the wife is a chef)

My favorite books for booze are as follows; in no order.

The Essential Cocktail by Dale Degroff
The Savoy Cocktail Book by Harry Craddock
Imbibe! by David Wondrich

All of these have a lot of history about the drinks in them. Savoy is real old school but a lot of badass information in it.

Stay away from those books that are "1000 Shots" or '8219 Cocktails for the summer" Bushleague Bullshit.

>>4133828

When I was 15, I started in restaurants. Dishwashing. Started cooking when I was 16. 18, went to culinary school. In school, i learned about wine and other beverages, decided I enjoyed the FOH better than the kitchen. the bar seemed like a happy medium between that.

I've always been around restaurants. My mum worked in them as a manager so I was always around them.

Tips: Be interested. Show initiative. Give a shit. Dont think its just an easy job you can coast through; working in restaurants is a hard life. Working holidays, your b-day mostly. Late nights and long days.

>>4133641

Ain't for everyone, enjoy your iced tea.

>>4133619

Apply to the places you wanna work, take any position they offer (Server, SA, Food runner, etc) and express your interest behind the bar. Ask for a stage and see if they'll throw you back there.

I'll hire someone with interest and a positive attitude rather than someone that has more experience. Less experience = fewer bad habits that need breaking.

READ READ READ. Industry magazines, books, blogs. Go to tastings. No better teacher than yourself.

Good luck out there, fella.

>>4133610

Careful with that though, its tasty but the sugars that are used in it will cause a really nasty hangover if overindulged.

>>4133586

Anything wine based, should be kept in the fridge and plugged to keep air out of it. If you have a pump sealer, that'd keep it fresh longer.

When oxygen touches anything, it'll start losing its characteristics. Depending on how well made it is, it'll break down slower. Vermouth will last in the fridge for a couple months. wine, once opened, a couple days at most.

Spirit wise, nothing really needs refrigerated, unless noted on the lable (Syrup based sweet liquers, etc)

>>4133520

White Rum: Neisson Rhum Blanc from Martinique. Great for mixing if youre looking for something in daiquiris or punches that you want the fruit juice to be the prevalent color rather than it turning a murky brown.

Gold rums: El Dorado's 5 yr coming from Guyana is a great dark rum. Blended and aged in whiskey barrels. Made from Molasses.

Zaya is another great one from Trinidad and Tobago. 12 years old, Coffee notes, sweet vanilla and chocolate. A fine sipping rum. One of my favorites.

Black Rum is a little too sweet for my tastes, but Cruzan isn't bad or Goslings Black Seal. Myers is the classic black rum.

Rhum Agricole = Made from Sugar cane, like Cachaça, The Neissons is Rhum Agricole. On Martinique the distillers have adopted the AOC Martinique Rhum Agricole mark which is similar to the AOC mark for Cognac or Champagne. Just because it says it was made with sugar cane juice doesnt mean its a rhum agricole.

Ministryofrumdotcom is a great site to help you out.

>>4133488

Yeah, over 15 years for new oak and it just is too woody. I dont like drinking tooth picks. Same reason I dislike oaky cali chardonnay.

used barrels on the other hand, 20+ years can do some amazing things.

>>4133475

Right anon is right. Keep youre booze at room temp, except the vermouth as I said above. Dilution is very important in making cocktails. If you keep the gin in the freezer and make a martini with it, it's nigh undrinkable because its so potent.

>>4133465
I love Islay, peat scotches are my favorite. Bruichladdich is my favorite producer of the Islay followed by Lagavulin and then Laphroaig.

Bruichladdich Classic Laddie is a great opener to their collection.

>>4133453

Ohh pappy. Its hard to find in stores, a lot of restaurants I know have it. It doesn't come cheap. If you ever see it, get it.

I prefer the 15 year over the 20 and 23.

>>4133463
Dolin is my favorite vermouth producer. Dolin Blanc is awesome; makes a great martini.

For Sweet Vermouth, give Carpano Antica a try. its expensive, but good enough to drink straight.

Also, be sure to keep them in the fridge; like wine they'll oxidize and get gross.

>>4133413

Entry level gin drinks?
Martini is the classic gin cocktail, before they were bastardized by Vodka.
Martinez is nice alternative, Gin and Sweet vermouth.
A Negroni is going to be the easiest drink you'll ever make. Equal parts Gin, Sweet Vermouth and Campari (Bitter Orange Amaro) Pleasingly bitter, great before dinner.

The Gin Gimlet may be your style. I'd dump the roses for fresh lime juice though.

You may enjoy a Tom Collins, Gin, Lemon juice, simple syrup and soda. Great summer drink.

Gin Sours -
2 oz gin
1 oz Lemon juice
3/4 oz simple
1 Eggwhite

Combine all ina shaker and dry shake to emulsify for 15 seconds. Add ice and shake for a minute until well chilled. Strain into a glass over ice and enjoy.

>>4131849

in all honesty, I like solo diners. Not too fussy, always willing to talk. If i'm not busy, Its fun to chat them up; introduce them to new things.

I've never thought a solo was pathetic. Hell, i love just going out for a drink and just people watching. Ain't nothing wrong with it, my friend.

>>4133352

It is what it is. I really enjoy Calvados. From a couple years working under a french chef, he really got me into them.

Look into small producers, they're usually higher quality. Sure, the Louis XIII is hella expensive, but is it truly worth it? Meh

Stay away from pretty much anything ever mentioned in a rap song and you'll be okay.

>>4133368

Go to a reputable liquor store and ask questions. See what they have for selection. look around, see if they offer tastings (Some Binnys in Chicago do this.) Osocalis, Germain-Robin. Believe it or not, America is producing some great stuff.

>>4133252

Can you be a bit more specific?

What kind of brandy? There is a multitude. Are we talking Grape: Cognac, Armagnac, Pisco etc,
Fruit: Applejack, Calvados, Slivovitz
Pomace: Grappa

Stay the fuck away from E&J, its garbage.

I like Osocalis out of California. Their entry level Alambic is about $40 and wil llast you a while depending on how often you drink brandy. Remember, its a sipper not a ripper.

Labeling is very important with brandy as well.

VS = Very Special - At least 2.5 years of aging in oak. Entry level, get yoru foot in the door and taste a few of these.
VSOP = Very Superior Old Pale - Minimum age of 4.5 years. Can be relatively expensive
XO = Extra Old - Minimum age of 6.5 years. Extra expensive. Wait a while before you dive headlong into these as you may not enjoy the subtleties until you build a palate.

>>4133228

I hate on California rolls because they're gross. And fuck vegetarians.

Vodka is all bullshit, I stand by my claim.

>>4131433
>>4131438

Also, if you guys wanna try to get this stickied, i'll check back as often as I can to fill some answers. Lucked out that i'm off today and tomorrow so keep the questions coming.

>>4132789

Sam at Dogfish is very talented. He's created an amazingly large company without sacrificing quality and I respect that.

Out of California, Russian River Brewing Co's "Pliny the Elder" is an outstanding Imperial IPA. Hard to get, if you ever see it anywhere, grab it.

Birrificio le Baladin's "Nora" from Italy is a great herbed spice beer. Very interesting, the brew is spiced with ginger, myrrh, and orange peel. Awesomely complex. I've seen it in several shops. Shouldn't be too difficult. Italian beers are great up in comers. Theyre a tad on the expensive side, but worth it completely.

I also loooooove sour beers. Cuvee des Jacobins Rouge out of Belgium is probably my favorite beer right now. Tangy, yeasty and kind of meaty.

What kind of brews you like? Hoppy n bitter or crisp and spicy?

>>4132797

Hah, U mad? Also, It is. Can you tell me the difference between Ketel One and Grey Goose? Do you throw tantrums when the bar doesn't have the brand you want? Extra Dirty, Extra Dry Shaken with blue cheese olives your drink? Go fuck yourself and get a palate.

Potato Vodka is really the only worthy vodka, it has body. Ciroc is made from grapes so its technically an eau de vie and Goose is made from wheat so its more or less a watered down un aged whiskey.

Sorry, Raged out for a second.

>>4132960

For the Society of Wine Educators, Its a good program from what i've read about it. An old GM i used to work for was a CSW and kind of a dick; but that was just his personality. The Spirits exam is worthwhile though, i'd check it out.

>>4132122

Look for sweeter grapes, Moscato, Muscat, Gewurztraminer, Riesling.

For Riesling, You'll wanna find a Spatlese, meaning late harvest which means sweeter.

>>4132116

Redbreast 12 is my favorite irish whiskey. Pot Stilled. A little more expensive than TD, but 10x better than Jameson.

>>4132107

2 oz Bourbon (Wild Turkey 101 is my preference)
1/2 oz Demerara syrup (1:1 Demerara Sugar/Water, You can use Sugar in the Raw)
3 dashes Angostura Bitters.

Fill mixing glass with ice, stir until well chilled, but not too diluted. Strain over ice (1 big cube if you can) Garnish with orange peel after expelling the oils over the drink.

Enjoy. The Demerara gives the drink a little more body as well as a nuttier sweetness than using regular sugar. The cherry/orange muddle fest of 1980 are well dead, i feel.

Mint Juleps, leave the mint leaves, they'll still give off flavor; but you can remove them if you want. Some people don't like drinking salad. . Make sure you use plenty of crushed ice and a good sprig of mint to garnish. cut your straws short to keep smelling the mint.

>>4132085

Give W.L. Weller a shot. Its a wheated bourbon which uses wheat over rye (Like most other bourbons)

Also, branch out. High West in CO does some good stuff. California has a growing whiskey production as well as New York.

You may enjoy the spiciness of Rye. Templeton, Rittenhouse or Old Overholt are some brands to check out.