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Tasmanian whisky FTW!

Posted March 25, 2014 into Food & Drink by John Birmingham

Has anyone tried this world beating drop from the Apple Isle?

Sullivans Cove beat out all comers at the World Whiskies Award last week, walking off with the big plastic drunken Sctosman statue for Best SIngle Malt.

I've long known of Tasmania's whisky industry. In fact a couple of years ago I was even gifted a boy's trip to Hobart by my good lady wife as a birthday present. Rolled in there with a couple of mates to sample the pub culture of Hobart, which is awesome, and to spend a day at the Lark Distillery, which was good, even great, but not awesome.

I missed Sullivan's Cove on that swing through the far southern reaches. Kind of wishing I'd laid in a few bottles. They've probably doubled in price overnight.

25 Responses to ‘Tasmanian whisky FTW!’

DarrenBloomfield mumbles...

Posted March 25, 2014

It's very good, but not quite as good as it's price tag (in my view). But as a Taswegian I feel duty bound to imbibe from time to time

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Quokka mutters...

Posted March 25, 2014

Saw that award. Spouse keen for his next school reunion to rock around so he has an excuse to go back to Tassie to swill Scotch. And despite his lack of interest in twitter, he is asking for regular reports of FirstDogMoon's Tasmanian Whisky tour.

Boylan, you need to join twitter just so you can enjoy it.

Paul_Nicholas_Boylan reckons...

Posted March 25, 2014

You're not the boss of me. I do what I want.

But I suppose you are correct. I would enjoy it.

damian is gonna tell you...

Posted March 25, 2014

I find Twitter loud and confusing

Guru Bob swirls their brandy and claims...

Posted March 25, 2014

Same here...

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Lulu is gonna tell you...

Posted March 25, 2014

My Scottish grandmother is spinning in her grave, while clutching a bottle of Grouse.

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Barnesm mutters...

Posted March 25, 2014

Flinthart was gifted a drop recently and rated it highly. I am partial to the lark's single malt cask strength drop.

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Therbs is gonna tell you...

Posted March 25, 2014

Black pudding and beer at Blunty and single malt whisky here. A great day. I shall investigate this Taswegian tipple. Repeatedly.

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FormerlyKnownAsSimon reckons...

Posted March 25, 2014

As an Australian i always feel honour bound to drink only Aus whisky - but can't afford to part with the extra dosh.

I have also been following FirstDog's whisky bike tour. Laughed out loud when i saw they gave up on the first day and put their bikes on a car after a flat tyre!

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Surtac ducks in to say...

Posted March 25, 2014

Have only tried the Lark cask strength one, and I do like it.

I might be in Tassie briefly next month (taking Youngest Daughter to visit her grandmother) so will look out for it if I do get there.

I think I've got frak-all chance of finding it here in darkest Canberra.

Nocturnalist swirls their brandy and claims...

Posted March 25, 2014

First Choice at the northern end of Mort Street in Civic stocks it - I got a bottle there as a birthday present for someone last year.

That said, I'm hearing stories of all available stocks vanishing off shop shelves and reappearing on Ebay, so I'll grant it might be a little trickier now.

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Paul_Nicholas_Boylan ducks in to say...

Posted March 25, 2014

Haven't tried it. Want to try it. Will try it. One way or another.

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w from brisbane reckons...

Posted March 25, 2014

Sullivans Cove’s French Oak Cask - a single cask whisky from barrel HH525, of which there only 516 bottles - was declared the World’s Best Single Malt Whisky at the prestigious World’s Best Whiskies Awards 2014 in London on Friday.

Sullivans Cove marketing manager Bert Cason told TheShout that the company, its distributors and retail outlets such as Dan Murphy’s had been inundated with sales enquiries since news of the award broke.

“Our website crashed on Friday. We sold $26,000 worth of whisky, we wouldn’t normally sell that in a year,” Cason said.

“Mainly we’ve been selling HH434, the last remaining stock of the French Oak Cask that won best Australian single malt at the same awards last year – people have been buying those by the case.”

“We’ve also sold the last bottle of HH509, which won 96.5 in Jim Murray’s Whisky Bible. That sold for $1265, which would probably make it the most valuable bottle of Australian whisky ever sold.”

Cason said Sullivans Cove had just about sold out of most of its expressions but will be bottling more product in the next few weeks.

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Rob ducks in to say...

Posted March 25, 2014

https://www.youtube.com/watch?feature=player_detailpage&v=OVJZAwUBrX8 I have been to the distillary but I was drinking beer. Whiskey isn't my lullaby.

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Quokka has opinions thus...

Posted March 25, 2014

Firstdogonmoon just tweeted a picture from Sullivan's Cove.

Looks like they still have whisky, although it is reasonable to assume stocks will be depleted once the whisky tourers get back on their bikes.

http://instagram.com/p/l8h3YZFrxu/

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Quokka would have you know...

Posted March 25, 2014

http://www.themercury.com.au/news/tasmania/cartoonists-kudelka-and-first-dog-hit-highway-for-hellyers-road-on-tasmanian-whisky-tour/story-fnj4f7k1-1226863504129

The Whisky Tour, for Prof. Boylan's benefit, and for future travel scheming.

Paul_Nicholas_Boylan swirls their brandy and claims...

Posted March 25, 2014

Yep. I am so there. But you see, my wife is afraid of Tasmania. I'm not sure why.

Quokka mutters...

Posted March 25, 2014

Hmm. My spouse told her over dinner he was edjamacated there. He calls it 'Fart Island.'

Would that do it?

Paul_Nicholas_Boylan swirls their brandy and claims...

Posted March 25, 2014

"Please, God, not Fart Island!!" my wife screams.

No, that won't do it at all.

Guru Bob mutters...

Posted March 25, 2014

Flinthart lives there, enough said...

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pi asserts...

Posted March 25, 2014

Love the drop. I've converted a few to it as well.

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Fran asserts...

Posted March 25, 2014

Sullivan's Cove is lovely, and I also have a soft spot for Lark/Overeem from Tassie.

Have you tried Nant? They have a dedicated bar to their whisky in Melbourne.

John Birmingham would have you know...

Posted March 25, 2014

It is at the top of my to do list for my next trip to Melbourne.

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Guru Bob is gonna tell you...

Posted March 25, 2014

I have fond recollections of whiskey tasting at Lark Distillery one night, it may have included this one...

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JG ducks in to say...

Posted March 30, 2014

All I remember of Tasmania are the dried apple core face sculptures in little glass bottles l - wizened old Noahs - apparently no longer sold on the tour circuit - and the Cadbury factory .... chocolate Flake sample circa 1980.

And Franklin Dam. Bob Brown. Now there's a true knight - the only human Australian Senator who smiled, aka 'saw' me (as I rushed to deliver papers to the Senate Chamber) during my years as a contract Executive Assist any temp at Parliament House, Canberra, 1988-92. Or if it was later... (did I work there until 1995?)... I no longer care.

I see politicians now for what they are. Most of them are snakes, with a few gems in between. I'd say 72 per cent (being generous) are self-interested opportunists. Currently, I abhor all politicians (the present parliament and opposition parties) representing Australia.

Anyway, I think of Tasmania as primordial rainforest, chocolate, bono Sir Brown, and compassionate souls like Dirk - the one I called Dick. And... to all the other fine Facebook friends made via JB, not that I've met you.... Sorry I failed you - all of you - Michael B, the muppet animal.... Havoc [k] And... what's his name? Those friendly Texan guys? Yeah... Murph and Rhino. I let you all down when I hit the 'end' button, or whatever it was, on Facebook and Twitter last year. Not that you care. Not that I care that I abandoned Planet Virtual A-Million-Friends-Life Facebook and Twitter. At least I'm living in the real plane/bono suck-it-up life/level now. Back to reality.

But, yes, yes, it was a moment in time. Really?? Sorry. Facebook did my head in when I imploded in 2012/13. Or earlier - late 2011. I went back to Facebook Basics 1 (allowing only family in). Closed circuit.

Joanna, travelling solo.

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Beeso the Cheeso (Updated)

Posted October 24, 2013 into Food & Drink by John Birmingham

While I crawl through the editing of the latest Spartascast, amuse yourself with Beeso and I talking tucker at his cheesey podcast.

He puts it together on an iPad, which requires everyone to be in the room, but means less channel editing as people talk over each other. Impressive sound.

Having talked with Beeso about cheeses for the lactose intolerant, I was reminded of McIntosh Bowman's excellent 'Ask the Cheesemonger' app, which I've got on my phone but had forgotten about as it was tucked away in a food app folder.

I've pulled it back out again because if I'd just consulted the bloody thing earlier I'd have known that Thomas was fine to eat all sort of different cheese, including his fave, Parmesan.

The app's site is here. Worth a hit, for cheese lovers.

19 Responses to ‘Beeso the Cheeso (Updated)’

Therbs puts forth...

Posted October 24, 2013

Didn't hear a bazouki player in the background.

You wouldn't have some Red Leicester by any chance? Some Tilsit? Stilton? Feta? How about some cheddar, the most popular cheese on the planet? No? Well, I'm going to have to shoot you then.

DrYobbo asserts...

Posted October 25, 2013

Let's discuss this down the pub. Maybe the Erko...??

Therbs puts forth...

Posted October 25, 2013

Sounds like an idea. Wonder what they have on tap?

"Two Fat Yaks thanks."

- Sorry, the keg's off.

"How about some of that James Squires?"

- Erm, we ran out.

"Coopers?"

- tap's not working

etc.

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Dino not to be confused with mutters...

Posted October 24, 2013

OMG, I have been trying to log on for days and days and am finally here. Toasted Pecorino and some Reggiano in a Salad.

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AuntyLou would have you know...

Posted October 24, 2013

Venuzuelan beaver cheese? Japanese sage derby? Apparently the mention of lactose free cheese made the audiofeed shit it self...or is that just me? Whatever...CHEESE!

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BigWillieStyle mumbles...

Posted October 25, 2013

I just checked on Wikipedia, there is no such thing as a "cheesey podcast".

DrYobbo has opinions thus...

Posted October 25, 2013

Thank you, Minister for Rhyming Slang.

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beeso asserts...

Posted October 25, 2013

Its a good litlle set up and as i get used to the levels i'm getting a more consistent sound, considering we were sitting in an echo chamber that was pretty good.

Bunyip puts forth...

Posted October 25, 2013

Hey Beeso, it seems to not play on my non fruit flavoured machine with the foxy browser. Can I download it from somewhere?

w from brisbane mumbles...

Posted October 25, 2013

Ditto, Bunyip.

beeso asserts...

Posted October 25, 2013

I had some itunes glitches last night but should be good to go on itunes now. If its still giving problems let me know and i'll post a download link.

Bunyip would have you know...

Posted October 25, 2013

Went to the Emporium of Fruitiness. Found it in the Poodcasting bit of the store. Ta muchly Beeso.

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DrYobbo has opinions thus...

Posted October 25, 2013

I believe Beeso is looking at Skyping ppl in for future editions - however I also believe Skype are trying to disable third party recording, so for anyone who's into their podcasting you might want to look into that

John Birmingham would have you know...

Posted October 25, 2013

Fark. And who owns Skype now? Oh, yes, them.

Might have to go to Google in future.

beeso ducks in to say...

Posted October 25, 2013

One podcast recorded on google hangouts and your google page would be full of sound insulation and mic ads

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Therbs is gonna tell you...

Posted October 25, 2013

Needs more swearing.

Bunyip would have you know...

Posted October 25, 2013

Fuck yeah.

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Guru Bob mumbles...

Posted October 28, 2013

As the guy on the hill said "Blessed are the cheese makers..."

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Brother PorkChop mutters...

Posted October 30, 2013

Listened to it yesterday arvo while pretending to fix some tech shit - really enjoyed it. Now have a booking at the Claret House and am considering Esquire again. I really want to compare the experience and value proposition with Tetsuyas.

And had a squizz at taste trekkers - looks interesting as well.

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Respond to 'Beeso the Cheeso (Updated)'

The Old Persuader

Posted October 8, 2013 into Food & Drink by John Birmingham

Details for where to get your Old Persuader are up at the Stone&Wood site, along with some of the story of the beer.

The Old Persuader is The Mash Collective’s third beer release. Inspired by the transition into Summer and the preparation that inevitably entails… think, mowing that unkept lawn, cleaning the greasy barby, and pulling out the abandoned beach wear and cricket set, well this strong lager that’s gutsy but refreshing was envisioned as the friend that tells you to sit down and just relax…

...

The lager draws parallels with freshly mown grass, think grassy, spicy hops, scattered over a fresh malt palate with a glow of a well deserved alcohol kick. It’s the beer that gets the job done, for a person who gets the job done!

Techo Stuff

Style: Bock/ Lager hybrid, Alc/Vol 6.6%

But most importantly, this is where you can get it in a coupla days. (Tip o' the glass to W for the link).

On tap at:

Great Northern Hotel (Byron Bay)
The Rails (Byron Bay)
Nimbin Hotel (Nimbin)
Bangalow Hotel (Bangalow)
Black Coffee Lyrics (Surfers Paradise)
Pig n Whistle (Riverside, Bris)
Grand Central (Bris)
The Villager (Bris)
Cartel (Bris)
Bosc (Bris)
Archive (Bris)
Elephant Arms (Bris)
Sabotage (Bris)
Urbane (Bris)
The End (Bris)
Tipplers Tap (Bris)
The Scratch (Bris)
Story Bridge Hotel (Bris)
Embassy Hotel (Bris)
Bitter Suite (Bris)
Iceworks (Bris)
Yamanto Tavern (Yamanto)
Warners at the Bay (Syd)
Prince of Wales (Syd)
Steyne Hotel (Syd)
Hart’s Pub (Syd)
The Local (Syd)
Yullis (Syd)
Royal Albert (Syd)
Petersham Bowling Club (Syd)
Quarrymans (Syd)
Pumphouse Bar (Syd)
Forest Lodge (Syd)
Clarendon Hotel (Syd)
East Village (Balmain, Syd)
Union Hotel (Newtown, Syd)
Frankie’s Pizza (Syd)
Collaroy Beach Club (Syd)
The Grain Store (Syd)
Station Bar (Katoomba)
Albion Hotel (Newcastle)
Rainbow Hotel (Melb)
The Royston (Melb)
Park Hotel (Melb)
Kelly’s Bar & Kitchen (Melb)
Beer Deluxe (CBD Melb)
Terminus Hotel (Melb)
Great Northern (Melb)
Cookie (Melb)
Beer Deluxe (Hawthorn Melb)
Young & Jacksons (Melb)
Brother Burger (Melb)
Prince Albert Hotel (Melb)
Village Melbourne (Melb)
Bettenays (Melb)

In bottles at:

Great Northern Hotel (Byron Bay)
The Cellar (Byron Bay)
Beach Hotel (Byron Bay)
Ocean Shores General Store (Ocean Shores)
Taphouse (Kingscliff)
Black Coffee Lyrics (Surfers Paradise)
Lennox Hotel (Lennox Heads)
Justin Lane (Burleigh Heads)
Archive (Bris)
Lock n Load (Bris)
Cardigan Bar (Bris)
Story Bridge Hotel (Bris)
Vines (Cleveland)
Public Bar (Bris)
Aquila (Bris)
Yamanto Tavern (Yamanto)
Bitter Suite (Bris)
The Scratch (Bris)
Grand Central Hotel (Bris)
Chalk n Cheese (Bris)
Alliance Hotel (Bris)
Stewart Barracks (Bris)
Archive (Bris)
Foxy Bean (Bris)
Kerbside (Bris)
Brew Cafe (Bris)
Story Bridge Hotel (Bris)
Elephant Arms (Bris)
Melbourne Hotel (Bris)
Craft Retail (Redhill)
Harry Brown (Yamanto + Eatons)
Camperdown Cellars (Syd)
Porters (Syd)
Beer Cartel (Syd)
Longueville Hotel (Syd)
Steyne Hotel (Syd)
Steve’s Cool Breeze (Syd)
Firestation Hotel (Syd)
Earls Juke Joint (Syd)
465 The Avenue (Syd)
Bondi Beach Cellars (Syd)
David’s Cellars (Syd)
Black Penny (Syd)
Cromer Cellars (Syd)
Oak Barrell (Syd)
S+P Liquor (Syd)
Treehouse Hotel (Syd)
Bottle’O (Wickham)
Bottle’O (Lampton)
Prince of Wales (Newcastle)
Plonk (ACT)
Warners at the Bay (Newcastle)
Purvis (Melb)
Caufield Cellars (Melb)
Acland Cellars (Melb)
Blackhearts & Sparrows (Melb)
Inkerman Hotel (Melb)
Beer Deluxe CBD (Melb)
McCoppins Fitzroy (Melb)
Valley Cellar Door (Melb)

53 Responses to ‘The Old Persuader’

Gramme mutters...

Posted October 8, 2013

I like the name. Too bad I signed up for this OcSober bullshit.

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insomniac asserts...

Posted October 8, 2013

nor in the Illawarra

Dick mutters...

Posted October 8, 2013

no Western Victoria

Peter Bradley ducks in to say...

Posted October 8, 2013

Nor in South Australia.

Darth Greybeard puts forth...

Posted October 8, 2013

Ah Paul, that's just to lure you back to our exotic foreign shores.

Rhino has opinions thus...

Posted October 9, 2013

Nor in Atlanta, GA

Paul_Nicholas_Boylan would have you know...

Posted October 9, 2013

Greg, if someone could promise me a bottle, it might close the deal.

Jacques Stahl mumbles...

Posted October 12, 2013

Nor Hobart.........

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Brother PorkChop is gonna tell you...

Posted October 8, 2013

Yippeeeeee!!!!!! Harry Browns at Eatons Hill!!! What is "you can get it in a couple of days" exactly? Does it mean mid this week now? Like Wednesday/tomorrow?

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Therbs mumbles...

Posted October 8, 2013

Gramme - Ocsober? Sorry, but bwahahahaha!

*wipes eyes*

My apologies.

Prof - that's too bad. Be comforted by the fact that Mr Bangar provided me with a bottle of improved water on the weekend after some of us burgerers attended the felafel play. A good drop it is too. The play was great.

Darth Greybeard reckons...

Posted October 8, 2013

Mr Bangar's improved water is a thing of beauty. In fact, I might have a spoonful now. Makes your beard soft and curly y'know.

Bangar has opinions thus...

Posted October 8, 2013

Thanks for the kind words Gents, in the midst of some honey bourbon production.

Paul_Nicholas_Boylan is gonna tell you...

Posted October 9, 2013

Bangar's honey bourbon?!? Jesus Christ, mate, you're killing me here.

NBlob puts forth...

Posted October 9, 2013

Dammit. I knew I was at the wrong end of the lunch table. Must get me some of Bangar's water+.

Therbs mumbles...

Posted October 9, 2013

NB - its a smooth drop. Going to have to ration it out.

Yeah, right. As if that's gonna work.

Paul_Nicholas_Boylan puts forth...

Posted October 9, 2013

A very smooth drop. I share mine with no one.

Bangar is gonna tell you...

Posted October 9, 2013

Again with the kind words ;) PNB I've got a bottle of honey bourbon with your name on it ... the last of that run ... you only have to collect it. A minor detail I'm sure.

Paul_Nicholas_Boylan puts forth...

Posted October 10, 2013

Hold onto it. It may take some time, but I intend on collecting it myself.

NBlob mumbles...

Posted October 10, 2013

You also have an island that is awaiting you, if you recall.

Paul_Nicholas_Boylan would have you know...

Posted October 10, 2013

Can I combine the two? That would make scheduling much easier.

Bangar is gonna tell you...

Posted October 10, 2013

I don't know about the combining, but your brew is safe.

Abe Frellman is gonna tell you...

Posted October 11, 2013

Bangar, any tips for the amateur blender? I've had a crack at a drambuie with ok results. Product is a little cloudy, could this be too much honey? Also, how imperative is it to fill the cask? Is air the enemy?

Bangar is gonna tell you...

Posted October 12, 2013

Haven't had any issues with oxidisation Abe, and a good tip is a stainless funnel and coffee filters. Honey always leaves particulates so filtering helps the appearance. Best of luck.

Abe Frellman mutters...

Posted October 12, 2013

Thanks for the tips. Yes I used poaching bags for filters as I was out of coffee filters, so maybe that was part of the issue. Basically I just decided to experiment with a big bottle of Grants and a few other blended whiskers that people had given me thinking I like all whiskies...hmmm. Anyway I let some herbs and honey steep in the bottle for a week before barrelling it. Ultimately I will put something fortified in the barrel - this was really about cleaning out the nasties from a second hand barrel.

Bangar puts forth...

Posted October 13, 2013

1 litre of whiskey

2 cups orange honey

3.5 tablespoons whole coriander seeds

1) Combine all ingredients in a sterilized jar. Seal and shake vigorously until honey has disolved completey

2) Store in a cool dark place for a month shaking occasionally

3 )Strain and bottle

4) Enjoy. I haven't made this recipe but it comes from a good source.

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Lobes puts forth...

Posted October 8, 2013

Its on tap at the Rainbow in Melbourne. I'll grab one with dinner tomorrow ($14 steak night)

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Rhino reckons...

Posted October 9, 2013

Why the name "The Old Persuader"?

NBlob swirls their brandy and claims...

Posted October 9, 2013

Mr Rhino, sir.

The Old Persuader is Birmo's pet name for, well it's a bit delicate with ladies present. Lets say The other Bald Man, the one eye'd trouser python, little Birmo, the baby maker, the pendulum.

I doubt most who neck this drop would know they have their lips on Birmo's euphemism.

Paul_Nicholas_Boylan ducks in to say...

Posted October 9, 2013

I don't care what you say. I still want some.

Therbs mutters...

Posted October 9, 2013

Paul I'd send you some but alcohol can't be sent via mail or courier to the U.S. Same goes for foodstuffs. That's 'cos your customs johnnies are meanies.

Brother PorkChop is gonna tell you...

Posted October 10, 2013

They aren't working full time at the moment so might be a good time to slip some Old Persuader into the Prof.

NBlob would have you know...

Posted October 11, 2013

boom tishboom tish

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Dino not to be confused with is gonna tell you...

Posted October 10, 2013

There is an outlet 15 minutes away.

Tomorrow I will try this amber rose`.

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w from brisbane reckons...

Posted October 11, 2013

I am sitting here sipping on a glass of The Old Persuader. I am not a reviewer of food and beverages. I prefer just to eat and drink, but I'll give some impressions.

First, the bad news, it's $12 a bottle. No, that was not a typo, $12 for a 500 ml bottle of beer. I cancelled the family holiday for this year and bought 2 bottles. I bought it at my nearest listed outlet. The Stewarts Wine Co. at the Barracks in Brisbane. It is a fancy grog shop. Maybe it is cheaper elsewhere. But, even the staff at the shop were a little agog at the price.

It is a very nice beer. I drink lots of different beers and I haven't tasted a beer with a flavour quite like it. Not an intense flavour in the mouth, but the flavour says with you long after the swallow, not in a bad way. Oh yes, I could drink a lot of these, if I could afford it. It would go well with food. Something gamey, I think. I think it would taste great with some kangaroo steaks. A very nice and interesting beer.

w from brisbane mutters...

Posted October 11, 2013

p.s. JB's text on the bottle is excellent and the whole design looks great. Very distinctive.

w from brisbane has opinions thus...

Posted October 11, 2013

I'm on to the wine now and am in a philosophical mood.

Now, I reiterate, the Old Persuader is a very nice beer.
But, $12 for 500 ml. I can get Chimay Blue for cheaper than that, and it is 9% (alc/vol).
And Chimay Blue is made by Trappist Monks in a Abbey in Belgium! Not beer made by a bunch of old stoners in Byron Bay. (no disrespect intended and I am just speculating).
It just makes me wonder, whatever happened to the sixties?

Bangar has opinions thus...

Posted October 11, 2013

Ouch Cooper's Vintage is half the price and a very good beer to boot.

Abe Frellman asserts...

Posted October 11, 2013

Look at it this way. You could probably get some cheap kangaroo if you live near a major highway and with the money you save on steak for your next barbecue, you could afford to get pissed on it. I can recommend some good mortgage lenders if you have equity in your house that you would like to, ahem, liquefy, if you REALLY want to tie one on.

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Brother PorkChop asserts...

Posted October 11, 2013

Good luck with that Dino. I am completely over dropping into Harry Browns to see if it has arrived yet. Each time it is not there but so far I have 2 bottles of red, a slab of James Squire Sundown Lager and a bottle of Angostura 1812 rum. Too friggin broke now for the Old Frickin Persuader!!

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Abe Frellman mutters...

Posted October 11, 2013

JB,

For what they're selling them for in the ACT, we should do a little side deal on your private stash. Currently the going rate is half a dozen slightly used flats in Lyneham, formerly occupied by AusAid / Dept Climate Change power couples, to the 500ml Pursuader.

Roger Moore DOES personally pour said libation down the purchaser's gullet though, right?

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NBlob is gonna tell you...

Posted October 11, 2013

Brother Pork Chop and Comrade W pose an interesting question.

What can a respectable man spend on elbow grease?

I have friend with a taste for hundred dollar bottles of red. Others drive a lesser car or eat lesser steaks so their weekends include Asashi, Peroni or similar imported beerage. I won't drink cheap vodka, but can't justify the $200/bottles. Excellent they may be, but like scallops, Wagyu & coral trout I can't justify it to myself or SWMBO on a frequent basis.

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John Birmingham asserts...

Posted October 11, 2013
Twelve bucks a bottle? Holy shit! I'm looking at the two cartons I got by courier today and thinking they might find their way onto the black market.

w from brisbane mumbles...

Posted October 12, 2013

Though I can see on this web page, the Park Hotel at Werribee is offering schooners of The Old Persuader for $6.

So, I am now a little confused

http://theparkhotel.net.au/

Abe Frellman swirls their brandy and claims...

Posted October 12, 2013

In all seriousness, Plonk has Old Persuader for $9.90 a throw...clearly going with a two per customer rationing approach as a hat tip to its workers' paradise locale, rather than letting market forces decide. He laughed when I asked the 'case price' after he told me the unit price. "They only sent me two cases, so there is no such thing as a case price!" Now to convince my wife to go get me another brace before they run out. One is chilling in the fridge to have with tonight's roast beef extravaganza.

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JG mumbles...

Posted October 15, 2013

Congrats on your new beer, JB. Hilarious that it's named The Old Persuader. We all know where that comes from. Very cheeky. Good luck with it. I haven't tried it yet but the bottle, label, and marketing of it (eg freshly mown grass) are great.

P.S. Knocked off all my Fitbit friends, you included. Also deleted my Twitter acc

John Birmingham ducks in to say...

Posted October 15, 2013

My fitbit died on me for two weeks.

JG puts forth...

Posted October 15, 2013

Oh. Bummer. I jumped ship too soon. Well, invite me again to re friend you on Fitbit then. You'll have to do so through my email: name at gmail (j....g.....@gmail.com). I can't invite you now, seeing as you're off FarceBook.

I love the little gadget, and use it in conjunction with RunKeeper and MyAsics on my iPhone.

JG

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JG reckons...

Posted October 15, 2013

^ spending less time online. Training for a full marathon,

P.S. My daughter, Tina, in her final wks of creative writing degree at QUT, is writing an essay ab

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JG has opinions thus...

Posted October 15, 2013

... (Grrr... Internet keeps knocking me offline, soz)

.... Daughter's writing a uni essay about how you market yourself: ie the JB empire/franchise.

Must try The Old Pursuader.

JG :)

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Surtac ducks in to say...

Posted October 17, 2013

Managed to cruise past Plonk on the way to work this morning - first opportunity I've had to get there. I suggest if Canberra region burgers want to try the Old Persuader, they get out there quickly.

The bag limit has been reduced to one bottle per customer, still at $9.90 per unit. And it took a lot of me spouting detail about the beer before he relented and admitted to having any. I don't think I got the last bottle (the case was on the floor behind the service counter) but he did seem to rummage around in it a bit before producing one.

I thought you ought to know. Any chance of a repeat batch, John, or is it strictly a one-off?

John Birmingham ducks in to say...

Posted October 17, 2013

Pretty sure it's a oncer, tac.

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Surtac mutters...

Posted December 22, 2013

A bit of an epilogue to my tale of beer acquisition woe as above.

I was out at Fyshwick Markets this morning, hunting and gathering ahead of Christmas. I dropped into Plonk as you do, because I could and because it's full of beer.

Well, guess what? There were four, yes four, bottles of the Old Persuader lurking on the shelf grinning at me. Of course I grabbed them all, along with two bottles of whatever was next to them (some Red Duck black IPA thing) to get me the 6 bottle 10% discount thingy, and chortled my way to the register and out.

So I know what I'll be drinking with Christmas lunch. Ho ho ho!

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Respond to 'The Old Persuader'

Thug Kitchen, my new favorite cooking blog

Posted September 11, 2013 into Food & Drink by John Birmingham

The 'food story' comp which kicks it off is awesome, especially the sex video Thanksgiving Dinner with the Oldies anecdote.

That's why you visit Thug Kitchen. For the sex vids and the peanut flavoured rat LOLs. But you stay for the recipes.

Like Mothafuckin' Banana Choc Pops.

Don't you be comparing my chocpop to one o' you ass logs, homey.

"WHO WANTS SOME GODDAMN DESSERT?" asks Thug Kitchen. "Frozen bananas are legit treats that can make you feel like you’re at the boardwalk even if you’re just standing in front of an oscillating fan in your apartment. USE YOUR IMAGINATION MOTHERFUCKER. Make some of these with the kids, they love that shit."

8 Responses to ‘Thug Kitchen, my new favorite cooking blog’

Peteb asserts...

Posted September 11, 2013

for some things, your highness, we are truly grateful ..

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savo puts forth...

Posted September 11, 2013

Hi Jonh,

binawhyle

Vastly OT but I just want to let our US burgers at this time of year we still think about them and what was done.

I was at the Station processing a whole stack of problems, a bunch of out of town cops had allowed an armed hold up to happen at the local Micky D's so they could catch the crooks red handed. I'd just finished taking a statement off the manager, a girl of about 28 who'd had an hysterical young turk shove a shitty .22 cal rifle down her throat and threaten to blow her head off if she didn't open the safe. It's a McDonalds, do they even have safes? Anyway after our little shit fight I wandered into the front counter area and asked what was the movie, coz Christ it was realistic...

Senator, Prof, Y'dog and the rest we do think about it and we won't forget either.

savo

Normal Serivce will now be resumed

Paul_Nicholas_Boylan has opinions thus...

Posted September 12, 2013

Thanks, mate. We appreciate it.

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Barnesm mutters...

Posted September 11, 2013

Excellent site, I did indeed dtay for the recipes. My go to link when I can't decide what to cook and I have no adult to consult (no we can not just eat kangaroo chilli con carne) I click here at What the Fuck should I make for dinner.

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Paul_Nicholas_Boylan mutters...

Posted September 12, 2013

I prefer my fucking food porn to arrive with less profanity.

Barnesm has opinions thus...

Posted September 12, 2013

Shit, sorry.

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BigWillieStyle mutters...

Posted September 12, 2013

Mrs Style had a kitchen day over the weekend. Whipped up a batch of her mouth-watering Kick-Ass Caramel MoFo Beeyatch Slice, with extra ROFLMAO

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Quokka asserts...

Posted September 12, 2013

Yikes. My class made frozen chocolate bananas for the school fete one year. My idea, and at the time it seemed like genius to all 24 of my classmates.

We ate most of the products and I don't think any single one of us has been able to down one, since. I still run into kids from school who gaze at me balefully and say 'That's right. It was your idea to run the chocolate banana stall.'

Meh. There are just some moments of horror you cannot delete from your social resume.

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Respond to 'Thug Kitchen, my new favorite cooking blog'

The pie; a tragedy.

Posted August 29, 2013 into Food & Drink by John Birmingham

Hell of a day, today. Three thousand word deadline. School commitments. After school commitments. Unexpectedly sick kid. Like a Flinthart Day, but without the sangfroid.

Lunchtime found me hightailing it across the city to drop a sick kid off to mum so I could get to the Fathers Day school function for Kid #2 because nobody wants be that That Guy who leaves the kid standing there on his lonesome at the father-son gig.

So I dropped kid one, skipped the offer of a quick lunch because its never that quick in the city, pointed the Swedish battle wagon at the south side of the river and laid pedal to metal. There was a sausage sizzle on at the school, but I'd be turning up late – to a Father-Son sausage sizzle – and did not fancy my chances of even hoovering up some meat scraps and stray grease from the hot plate.

Four hundred dads. Free snags. You do the math.

At the back of my mind were all the unwritten words on my feature article and the sudden expiration of my security certificate for the Fairfax online publishing system one minute ( yes, one exact minute) after the SMH decided to run my blog on the front page.

And hunger. Hunger was also on my mind. Then I remembered a new place that'd opened up at the Gabba near to my destination. The Bakers Arms, a swish looking bakery which always seemed crowded. Crowded was fine. I wasn't going to sit down. I just needed to pick up a pie and get the hell out. How hard could that be? At a fucking bakery?

I secured a park right out the front and the pies were sitting there when I rolled in. As if Fate was setting herself to mock me. She's a vicious bitch, that Fate.

I ordered my pie and I must admit that even I was a little taken aback at the demand for $8.90 which followed. But this was not a sausage rolls and finger buns kind of bakery. This place had class. And $8.90 pies to prove it.

And then I settled in to wait for my pie. The Bakers Arms was pleasingly busy, but not so busy that I expected to wait more than four or five minutes. There seemed to be a fair turn over of meals heading out to the tables, and the take away line was not so long as to give rise to concern. Not until five minutes passed. Then ten. Then other take away orders began to appear before mine. Then someone dropped a hundred forks on the floor. And I was looking at my watch thinking I gotta go I gotta go I gotta go. But I waited a little longer. Fifteen minutes. A couple of salads and fucking chai soy lattes were served up. Allow me to reiterate. A couple of salads and fucking chai soy lattes! In a fucking bakery that couldn't get my goddamned pie to me without dropping a hundred forks.

Where was my fucking pie? In the outer wastes of the arse end of Absurdistan, that's where.

And then, eighteen minutes after I had first enquired as to whether I might place within my possession, and then my rumbling tummy, one very expensive pie, I saw the guy who'd dropped the hundred forks take an icy cold specimen from the chilled cabinet and line it up for microwaving. Even that didnt bother me. I just wanted my damn pie, nuked or not.

But it was lined up behind other pies, and possibly some sort of quiche, and that was it, Bakers Arms and I were done.

I turned to the woman next me, who looked like she too was in need of a pie, and I said "Madam, take mine. I can tarry no longer".

And with that I left. Pieless and $8.90 poorer.

105 Responses to ‘The pie; a tragedy. ’

Quokka puts forth...

Posted August 29, 2013

Next time you want a pie from Logan Road, go a little further out to the Rock n Roll bakery/deli/fruit mart. Their pies are quite acceptable as on-the-run lunch fare, esp. the steak & roast mushroom & the peri-peri chicken.

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Dino not to be confused with reckons...

Posted August 29, 2013

JB

FK I hate that!

Did you need to pee as well?

Always happens to me when I need to pee as well.

FK

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beeso has opinions thus...

Posted August 29, 2013

I had heard the bakery at rock n roll had changed hands. Not for the better either.

Quokka has opinions thus...

Posted August 29, 2013

I think you're right. The pies are still OK (A staff member told me they don't make them on site, there's a supplier) and the bread doesn't seem to have changed but don't bother with anything in the sweets cupboard, it's pretty much inedible.

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tqft reckons...

Posted August 29, 2013

I would have (and have) just asked for my money back.

Abe Frellman puts forth...

Posted August 29, 2013

Thing is, that would've burned another ten minutes.

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dessessopsid ducks in to say...

Posted August 29, 2013

18 minutes for a pie at a bakery is outrageous.

Also, what sort of self respecting bakery doesn't have a hotbox? Even the most pretentious bakey still needs a hotbox for their pies.

John Birmingham would have you know...

Posted August 29, 2013

I know! Right?!?

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Jackie mutters...

Posted August 29, 2013

See you need to drive down to Rutherglen and go to Parker's Pies....they are cheaper and won best Australian Pie for like 7 years running. Ok I know it's a 13 hour drive but it's well worth it. Tell Fred I sent you for a free coffee :)

J.

John Birmingham has opinions thus...

Posted August 29, 2013

13 hours eh? Might be quicker.

Lulu asserts...

Posted August 30, 2013

Or a drive down to Dinkum Pies, in Block Place (Melbourne).

Dave W swirls their brandy and claims...

Posted August 30, 2013

Parker Pies is the shiznit. We go to Rutherglen for the wine and the pies. For the trip back up the Hume, it's sometimes hard to know which to allow more space for.

Therbs swirls their brandy and claims...

Posted August 30, 2013

I can vouch for Parkers pies in Rutherglen. A great half time snack in the Therbs & Co. Wineries Tour of 27Feb13.

Guru Bob is gonna tell you...

Posted September 3, 2013

Have also tried those Rutherglen pies and they are the bomb... Especially some of the more unusual ones like vrnison etc...

as for your experience anywhere that uses a microwave to heat up pies should be avoided anyway.

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Abe Frellman swirls their brandy and claims...

Posted August 29, 2013

Yes Rutherglen pies >> Beechworth pies.

JB, how would you feel about someone emailing a link to this blog to said bakery so that they make it up to you by showering you with baked goods?

John Birmingham mutters...

Posted August 29, 2013

Be a slow shower.

Abe Frellman asserts...

Posted August 29, 2013

Lolz.

Sekret Sekret mumbles...

Posted August 29, 2013

--------------------^^^^-------------------^^^______________________________
Blip.......Bliiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii
p.

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JG mumbles...

Posted August 29, 2013

Definitely a bad day for you, JB. Poor chap. If I'd known you'd had a pie of a day, I wouldn't have added to your misery by sending you a Fitbit taunt. ;P

An eighteen-minute wait for a friggin' meat pie is disgraceful. I'd have had steam coming out of my ears, eyes, and nostrils.

Yatala pie shop on the Pacific Highway is great. Guess you've been there.

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C Grade Cyclist swirls their brandy and claims...

Posted August 29, 2013
Piefection at on Logan Rd at Mt Gravatt. Try the signature Jack Daniels pork belly pie. You can thank me later...

Darth Greybeard reckons...

Posted August 30, 2013

Pork belly? Where are my car keys?

RAM swirls their brandy and claims...

Posted August 30, 2013

I can second Piefection. Unbelievable pies, you can tell that a lot of effort goes into each recipe. Unreal stuff.

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Mayhem's Mum is gonna tell you...

Posted August 29, 2013

This, Mr Birmingham Sir, is why McDonalds has a drive-through.

Sudragon swirls their brandy and claims...

Posted August 29, 2013

But they don't serve food.

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NBlob mumbles...

Posted August 30, 2013
This is indeed a great and terrible tragedy. I feel for you sir

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DebRyan mutters...

Posted August 30, 2013

Servo pies suddenly seem more enticing now?

John Birmingham mutters...

Posted August 30, 2013

Certainly more easily available.

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w from brisbane would have you know...

Posted August 30, 2013

"How hard could that be? At a fucking bakery?"

I have never been to this place, and I can totally understand your error, and yes, I notice the name of the establishment has 'Baker' in it.
But, it would seem to me, you need to take some blame here because:
It's not actually a fucking bakery, it's a fucking cafe.

I can see they call themselves a 'specialty bakehouse'. I don't know what that means. I assume that means, don't come here for your loaf of sliced white. It's their cafe gimmick. But one look at the set up would have shouted to me with an urgent rising panic, this is no fucking bakery!

http://www.mustdobrisbane.com/eat-drink-cafes-south-woolloongabba/bakers-arms-woolloongabba

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Brother PorkChop puts forth...

Posted August 30, 2013

That truly sucks donkeys ballz. Nearing criminal. Should be criminal, if only you knew a lawyer type person.

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Halwes reckons...

Posted August 30, 2013

You will always get screwed in a designer pie shop. Let's face it. Brisbane has nothing that is much good, except Lang park and qld heads, so any thing gastronomically successful gets swamped pretty quickly. Has anyone noticed that supermarkets will let you into the place pretty quickly but getting out is another story? I've lost count of the baskets that I've left adjacent to the checkout because I've decided that I really don't need this sh!t if I have to wait an hour to get it.

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BigWillieStyle has opinions thus...

Posted August 30, 2013

I like chai soy lattes.

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Paul_Nicholas_Boylan is gonna tell you...

Posted August 30, 2013

"Madam, take mine. I can tarry no longer".

What did she say in response?

John Birmingham has opinions thus...

Posted August 30, 2013

"Oh, er, thanks".

w from brisbane would have you know...

Posted August 30, 2013

Wrath made you deaf, JB. Her full statement was:

"Oh, er, thanks, O kind and generous sir.
Curses to this tardy restauranteur.
God speed to you and your noble viking horse.
Could you tell me if the pie comes with sauce?"

Paul_Nicholas_Boylan mutters...

Posted August 30, 2013

It's not often a stranger offers you a free pie. In all my years it has only happened to me twice.

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Dave W swirls their brandy and claims...

Posted August 30, 2013

That breakfast pie looks like an abomination of nature that must be destroyed. I failed to fully understand a breakfast pie once before, expecting something that wouldn't be congealed egg and bacon inside a pie crust.

Don't get me wrong, I was expecting a surprise- some kind of interpretation of breakfast inside a pie. I like a greasy fry-up as much as the next overweight man, just not inside a pie crust.

As for the other stuff, Zeniph, it just looks like they've instagrammed the shit out of every photo they've ever taken. I'd say that they've smashed through the hipster threshold and gone out the other side. I give them 4.5 pretentious wankers out of 5.

zeniph asserts...

Posted August 30, 2013

agree - but I'd still eat it (though @ $8.5...)

"instagrammed the shit out of every photo they've ever taken"
I noted they have a barista/photographer on staff - thats proably enough to claim your final .5 points

Lulu ducks in to say...

Posted August 30, 2013

Does the barista/photographer have a bushranger beard?

AuntyLou is gonna tell you...

Posted August 30, 2013

Ewwwwwww...breakfast pie looks disgusting! And I don't often say that about anything containing bacon!

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Rhino reckons...

Posted August 30, 2013

There's an Aussie bakery here - suburban Atlanta - on the town square of a town named Marietta. Has other Ozish products, including Tim Tams. Pretty good food as they make everything scratch.

However, I am waiting for the owner to go ballistic and exuberantly exercise the second amendment rights of his adopted country if one more redneck asks him if he'll put a shrimp on the barbie for them.

I'm

Paul_Nicholas_Boylan would have you know...

Posted August 30, 2013

Every time I encounter an Australian I tell them to put another shrimp on the barbie for me. Not one has complained or reacted with anything but good cheer - although I suspect that waitress from Perth put something inappropriate in my food. Irish Stew is difficult to scrutinize effectively.

NBlob is gonna tell you...

Posted August 30, 2013

Did we or did we not put Bugs on the BBQ for you?

Therbs swirls their brandy and claims...

Posted August 30, 2013

Meat pies and Tim Tams in Marietta. Sounds like a civilised kinda town. As for shrimps on the barbie ya gotta marinate them first.

Brother PorkChop puts forth...

Posted August 30, 2013

Rhino, I know that one and have been there. My wife's best mate from here lives in Marietta and of course needs to stock up on various essentials from time to time. Thought it was alittle bizarre at the time....

Paul_Nicholas_Boylan ducks in to say...

Posted August 30, 2013

"Did we or did we not put Bugs on the BBQ for you?"

You did. Green Bugs. And, with your reminder, I now stand ashamed of my subsequent behavior.

w from brisbane mutters...

Posted August 30, 2013

"Every time I encounter an Australian I tell them to put another shrimp on the barbie for me." Paul Nicholas Boylan

Geez mate, fair dinkum, you're comin' the raw prawn.
We like that though, since you are a good bloke.

Sekret Sekret mutters...

Posted August 30, 2013

I recently had an Australian risotto dish cooked in what was later revealed to be Yabby juice....sorry "jus"

Gah.
We are surely the most disgusting nation on earth.
And nobody wants to ask what is in pies. Are there any legit ones, or do they all contain "ingredients : other"

Sekret Sekret reckons...

Posted August 30, 2013

I recently had an Australian risotto dish cooked in what was later revealed to be Yabby juice....sorry "jus"

Gah.
We are surely the most disgusting nation on earth.
And nobody wants to ask what is in pies. Are there any legit ones, or do they all contain "ingredients : other"

w from brisbane has opinions thus...

Posted August 30, 2013

I remember about 20 years ago, British comedian Ronnie Corbett saying that the worst meal he had ever had was in Australia.
He was talking to an Australian journalist, and Ronnie was a regular and happy visitor to our country, but he was highlighting a misconcieved experimentalism in Australian restaurant cuisine at the time.
The worst meal he had ever had was a trout stuffed with strawberries.

Paul_Nicholas_Boylan is gonna tell you...

Posted August 31, 2013

W - thanks, mate, for sussing that I was taking the piss.

As for Australian food, I've heard stories of how awful Australian food and wine once were, but things have changed and continue to change as you degenerate descendents of transportees realize that the difference between a good meal and a bad meal is just a little very worthwhile effort (strawberries and trout work fine together if you know what you are doing, and if you don't, it will be the worst meal of your life). I've had some of the best meals of my life when visiting Australia, including the best pub meal I've ever had (in pub in a Sydney suburb chosen at random). And as for bad food, believe me, you can find it anywhere on earth without any trouble at all. The worst meal I ever had in my life was in a farm house outside of Fresno, California. I won't describe it here. It will put you off your pie. But, over 30 years later, I still laugh out loud when I think about how absolutely horrible it all was in every way a meal could possibly be horrible.

Sekret Sekret has opinions thus...

Posted August 31, 2013

Yeah Boylan, we have great food. Because we are the melting pot of the world in many ways, we are nowdays hugely experimental with mash-up dishes.
Which is fine. Except the fact is, we have yabbies and other creepy looking animals and, in the name of experiment, people tend to put them in food to create a signature dish. "Wow, that's truly ugly, covered in mud and it lives in a sewer, let's try that with truffle oil and puty it in a New Breed Australian pie"
Which is a step across, rather than up , from the Four and Twenty.

Paul_Nicholas_Boylan has opinions thus...

Posted August 31, 2013

Oh hell no. That sort of experimentation is the ferment of all great cooking. How do you think those Four and Twenty got in that pie in the first place? Just because it isn't easy to make it taste good doesn't mean it can't be done and isn't worth the effort of doing. Anything can taste good if you can figure out how to cook it right. Take your critter covered in mud and living in a sewer, put it in a cage, feed it corn for a while, kill and butcher it correctly, marinade and grill the meat, and it is gonna taste just just fine.

With that said, my only complaint about the Australian cullinary experiment with what y'all learned from Greek and Italian immigrants is the antipodean penchant for cooking bolognese sauces with carrots. Don't tell me it isn't a wide-spread practice. I saw it with my own eyes on too many occasions to be coincidental.

JBtoo swirls their brandy and claims...

Posted August 31, 2013

I so agree; carrots do not belong in bolognaise, unless it's to be fed exclusively to children for whome the veggies must be hidden.

NBlob has opinions thus...

Posted August 31, 2013

VALIDATION THY NAME IS BOYLAN.

Visible carrots, indeed any veg other than mushrooms & onion, is a suppurating abomination. I have been fighting this blight for years.

w from brisbane asserts...

Posted August 31, 2013

Note to self.
When cooking bolognaise, grate the carrot so they won't notice.

Darth Greybeard is gonna tell you...

Posted September 1, 2013

Curses. I'm forced to agree with NBlob again. Carrot is wrong as evidenced by the fact that when you hurl, the resulting hurlage always contains carrot, whether you've eaten it or not. That's just the kind of vegetable it is.

Paul_Nicholas_Boylan mumbles...

Posted September 2, 2013

Are you implying the expression "airing the diced carrots" is more than metaphor?

Lulu reckons...

Posted September 2, 2013

Carrots belong in bolognese because the sweetness is required to off-set the acidity of the tomatoes.

NBlob has opinions thus...

Posted September 2, 2013

Crazed borderline-vegan alert!

Crazed borderline-vegan alert!

Crazed borderline-vegan alert!

w from brisbane puts forth...

Posted September 2, 2013

Who knows why carrot has this special synergy with mince? Grated carrot is essential if you want your meatballs or meatloaf to be truly top drawer.
As regards bolognese, it depends what you are making. If you are making a Bologna style ragu bolognese, then sure, drop the carrot.
But if you are making the much more loved 'spaghetti bolognese', the delicious and totally non-Italian dish that gives the pleasures of a self-cooked meal to any moron, then in goes the carrot. If you are lucky enough to find some droopy sticks of celery in the back of the fridge, a rough chop and then throw them in as well.

In fact, I declare that, if you are cooking a 'spaghetti bolognese' and you don't include carrot, you are being inauthentic!

NBlob has opinions thus...

Posted September 2, 2013

*Shakes head*

W W W, You've obviously fallen prey to one of the pro-carrot jihadis. For an consonant of such fine taste (See; Chips @ Chicken joint Mooloolaba) to reveal this weakness is disapointing.

Bolog-nese is, as the name sugests, a dish in the style of that which is served in Bologna. A traditional ragu of concentrated tomato-y goodness. Rich red full flavoured tomatoes, onion, Perhaps roatsed capsicum, garlic, basil, oregano, and frequently anchovvetta. No. Carrot.

Would you add pineapple to a Neopolitan Pizza? No.

Sausage in a Tuscan Minestrone? No.

Fish Stick in a Clabrian Insalta del Mare? Dog No.

.

If you want to talk about some bastardised, lowest-common-denominator, Tikka Masala type shmeg, I'll be outside.

w from brisbane mumbles...

Posted September 2, 2013

NBlob, next you will be saying that there is no place for sultanas in a curry.

Paul_Nicholas_Boylan asserts...

Posted September 2, 2013

"Grated carrot is essential if you want your meatballs or meatloaf to be truly top drawer."

You have got to be taking the piss, mate.

w from brisbane ducks in to say...

Posted September 2, 2013

No, I am not taking the piss. Except for somewhat exaggerating my strength of feeling on the matter. Put whatever you like in, or not. And I generally prefer a less is more approach to the number of ingredients in cooking. But, mince and grated carrots is a natural.
I once attended a meat ball challenge. Or a rissole challenge, as I prefer to call it in the aussie argot. It was serious, a mate who is a butcher was on the judging panel. It was agreed the best rissole did include grated carrot, with tomato sauce (ketchup) as a secret ingredient that pushed it first across the finish line.

I was sitting here thinking, how do I justify carrot in mince. I thought to myself, who is the most famous Michelin starred chef at the moment. Heston Blumenthal. I looked up Heston Blumenthal.and mince. Sure enough there is a recipe for Blumenthal's perfect spaghetti bolognese, which I reiterate is not the traditional Bologna meat sauce. Sure enough. it includes six carrots. I wouldn't use that many myself.
http://monitormunching.wordpress.com/2012/07/25/recipe-heston-blumenthals-perfect-spaghetti-bolognese/

Sometimes, I might put no carrot in, but put in a lot of grated zucchini. It becomes invisible, but gives a quite silky texture which can be nice.

Paul_Nicholas_Boylan would have you know...

Posted September 3, 2013

Although I understand your position, which is principled, I firmly believe that inserting carrots in any sauce and calling it bolognese is like embellishing raw fish with chili sauce and calling it crudo. Both may be delicious, but both no longer fit those lables.

Paul_Nicholas_Boylan would have you know...

Posted September 3, 2013

Not to nitpick, but it seems my choice carries great semantic weight, but little else.

If you are going to counter my hollow arguments with facts and research then I will have no choice but to withdraw from this discussion indignantly. Very indignantly.

[Bob, I hates to tell ya, but the bloke is right. The earliest recipie I could find for a classic Bolognese ragù includes carrot.]

w from brisbane reckons...

Posted September 3, 2013

If I am right, no one is more surprised than me.

Paul_Nicholas_Boylan is gonna tell you...

Posted September 3, 2013

Don't come the raw prawn with me, mate. You did the research.

Me, I'm looking for a traditional crudo recipie that includes chili sauce.

NBlob puts forth...

Posted September 3, 2013

INCONCIEVABLE

Paul_Nicholas_Boylan has opinions thus...

Posted September 3, 2013

I suspect you are right: chili is very likely incompatable with crudo. But I'm not committing to any position on account of how wrong I was about Bolognese.

damian mumbles...

Posted September 3, 2013

Best not to let on about the grated zucchini then... Oops!

w from brisbane has opinions thus...

Posted September 3, 2013

I think carrot, depending on the amount you put in, does give some flavour notes, but its main purpose is probably to add a lightness to the meat sauce.

Re: coming the raw prawn. Not this time, as I, like NBob and PNB, was darned surprised that Spag Bol might be closer to a true Bologna sauce than in the conventional wisdom.

Re: the grated zucchini. Not that I want to be giving cooking advice, but as a duty of care, and as the inventor (well, I didn't copy it) of the grated zucchini in the mince pasta sauce. Yes, I use it instead of carrot sometimes. I use more zucchini than seems wise. Unlike carrot, I put it in about 10 minutes before the end of cooking time, As soon as I can't see the zucchini, I know it is ready. I use it when I feel like a more silky texture in the sauce.

Guru Bob reckons...

Posted September 3, 2013

Fair shake of the sauce bottle! I have seen a very traditional bolognaise ragu made by Ivo at an old school Italian restaurant in Cairns that included carrots. But of course wasn't made with mince either, rather chunks of meat cooked until they just melted down...

damian ducks in to say...

Posted September 4, 2013

I think the issue here, without getting too cocksure or areseproud or breast-foot-forward or whatever kind of genetalia-pressing-ahead works for you, that all pasta sauces from Australia are essentially a variant on "primavera", with other flavours (specifically, kinds of meat) added. This is because the peerless quality of year-round fresh produce we make here is so high that there's no excuse to do anything else.

w, I think your lightness is a legitimate but orthogonal pole to the way I use carrot, which is for sweetness (another pole). The contrasting poles to these would be richness and earthiness respectively. I use bay leaves and/or turmeric to tip the balance to earthiness, and back in the day I would use Manuka honey to tip the balance back toward sweet. I suppose I would use thickened cream or at least butter to tip the balance toward richness, on the other scale.

NBlob mutters...

Posted September 5, 2013

I reject your self-claimed authority to ascribe legitimacy or illegitimacy to W's leaf & twig fuelled madness.

All right-thinking* people would recognise root & tuber laced abomination as such when set before them.

As for your model of mult-ipolar gastronomy, where does unami stand smart guy? A pole of it's own or some sub-pole.

*currently defined as "Those which agree with me."

w from brisbane mumbles...

Posted September 5, 2013

Without the earlier success of carrots to explain why German planes were being shot down at night, there might never have been an Operation Mincemeat.

There it is again, mince and carrots, in this case winning WW2. Don't fight it, NBlob. They just go together.

damian asserts...

Posted September 5, 2013

Nice try, blobster, but your taste for sawdust sausages and buttery bugs betrays you.

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BigWillieStyle puts forth...

Posted August 30, 2013

One thing that bothers me. How did you know it was exactly one hundred forks?

I guess you had time on your hands? You know, waiting a long time for your pie and all.

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Bondiboy66 would have you know...

Posted August 30, 2013

Sounds like grounds for Justifiable Homicide with Extreme Prejudice to me.

BigWillieStyle puts forth...

Posted August 30, 2013

* nods *

Does.

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Steve asserts...

Posted August 30, 2013

Elaine's Pies - Dickson, ACT - Best. Pies. Ever. And very quick.

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Brother PorkChop has opinions thus...

Posted August 30, 2013

Richmond TAS main street pie shop, curried scallop pie.

Bermagui NSW bakery, plain meat pie.

Homemade Rosemary Lamb Shank with mint.

Barnesm asserts...

Posted August 30, 2013

" curried scallop pie" yeah don't suggest that around Mr Flinthart. He has very strong opionions on the appropiate uses for Tasmanian scallop's and baking them in a pie isn't one fo them.

Paul_Nicholas_Boylan mumbles...

Posted August 31, 2013

Fuck Flinthart. I will eat me Tasmanian scallops however I desire. He isn't the boss of me.

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Brother PorkChop mumbles...

Posted August 30, 2013

JB, or anyone else for that matter - any experience with or knowledge of products called carb blockers?

Chipz mutters...

Posted August 30, 2013

No experience with, but they sound pretty damn awful to me - http://www.webmd.com/diet/features/the-truth-about-starch-blockers

Barnesm mumbles...

Posted August 30, 2013

The money comment for me " "If something sounds too good to be true, it probably is,” MacKay writes.

Trowzers asserts...

Posted August 31, 2013

The best way to block carbs is to put your hand in front of your mouth.

Brother PorkChop would have you know...

Posted September 2, 2013

Thanks Chippy. I am having a gander at the link. I agree with the Brig and no doubt Trowzers is right. But I do love spuds in all their glorious forms - my biggest weakness.

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NBlob asserts...

Posted August 30, 2013
I'm sure I've pimped this before, but; The Beach Bakery, Gympie Terrace Noosaville. After extensive research, the best sausage roll I've ever eaten. A Myocardial infarction in pastry. Beef & pork, with spices, wrapped in butter loaded croissant type pastry. Never been able to finish a second in one sitting. If left in the paper bag they are served in, the bag turns translucent in a couple of minutes.
Now promoting Seafood Chowder, Kangaroo & Port Wine, Wild Turkey, Cranberry & Brie, and Venison & Guinness pies.
I do not endorse the pies, but knowing the quality of other products they sell they'd likely be winners but the sausage roll should be a national icon. If Heart-Smart Australia doesn't tar & feather them.

Brigadier, next time you are on the Sunny Coast check out the scallops with flying fish roe & wasabi @ Riki's on the Noosa River. His Boylanness can testify as to their superior nomability.

Paul_Nicholas_Boylan is gonna tell you...

Posted August 31, 2013

I can. Really delicious. Riki's was a vivid dining experience.

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NBlob has opinions thus...

Posted August 30, 2013
Do I have to pay extra to get my *carriage returns* to stick?

w from brisbane has opinions thus...

Posted August 30, 2013

NBlob
Re: your carriage returns.
I have a theory and my testing below seems to have confirmed it.
Only, if my "Recent Comment" clicks on the very last message of a thread, I find that the comment box provided does not have the Bullets, (B)old, (I)talic etc options.
This means that the comment won't have the proper functionality.
I then go back and and open up the comments and scroll down to the bottom.
Then the comments box has the Bullets, (B)old, (I)talic etc options and your carriage returns will be respected.
Basically, if you don't see the Bullets, (B)old, (I)talic etc options, the carriage returns won't work.

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w from brisbane mumbles...

Posted August 30, 2013

testing
Testing
testing

NBlob has opinions thus...

Posted August 30, 2013
  1. Now, when I click Respond to this comment, I have numerbed.
  • Bullet points

Bold, italic & Link

Paul_Nicholas_Boylan is gonna tell you...

Posted August 31, 2013

I can't figure out how to do any of that. Which is probably for the best.

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NBlob puts forth...

Posted August 30, 2013
No Bold or italic The Quick brown fox jumped over the lazy dog, four score and seven years ago our forefathers..

NBlob mutters...

Posted August 30, 2013

Too freaky

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NBlob has opinions thus...

Posted August 30, 2013
Hmm. It would appear W is on to it.
No style options, No Worky the return button

AuntyLou asserts...

Posted August 30, 2013

Stop it NBlob!!! I am far to drunk to deal with this kafarfle!!!!

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Quokka has opinions thus...

Posted August 31, 2013

I wouldn't even go there, Nblob. As things stand my Tech Destroying Force Field has enough issues getting past the security forces DNABeast has christened 'Login' and 'submit comment'.

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Lulu ducks in to say...

Posted September 3, 2013
http://www.goodfood.com.au/good-food/eat-out/the-hottest-pies-in-melbourne-20130902-2szoc.html?rand=1378166763626

I think I'll print out that list, for research purposes.

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Respond to 'The pie; a tragedy. '

I drank gin by accident

Posted August 28, 2013 into Food & Drink by John Birmingham

And it was all right. This is a remarkable thing for me to write because I have always imagined I hated gin after slamming down a glass which I thought to be water on the deck of the student club at UQ about thirty years ago.

A flat, warm glass of gin undoubtedly contaminated with somebody's backwash.

I have never gone back there again. Even the smell of it was enough to lock up my throat. I made the same mistake a few weeks ago in Sydney, but a happier mistake this time. A glass of 'water' which I sipped and realised with a slight shock was not water.

But it was properly chilled Tanqueray, served on ice before dinner at Monopole, and I had but a sip, which led to another sip and eventually to another glass. A lucky thing really, because dinner was being shouted by Tanqueray as sponsors of the Eat-Drink-Design Awards; the reason I was in town.

The food was awesome and the company outstanding. You forget sometimes on Planet Parenthood how much fun you can have at a table full of strangers with whom you might share only one or two interests beyond the usual round of conversation about school and kids and driving kids to school and things kids do before and after school. My fellow diners and judges were even kind enough to organize a little birthday treat for me which I noted at the time put them streets ahead of anyone here.

The standout memory, besides the pork ribs pictured left, was the gin and tonic I drank, first unwittingly and then enthusiastically. Makes me wonder I perhaps it's time to settle my differences with my old foe tequila as well.

45 Responses to ‘I drank gin by accident’

ali swirls their brandy and claims...

Posted August 28, 2013

As long as you don't go all silly and add Southern Comfort to that list... You KNOW it only goes with Coke..

John Birmingham is gonna tell you...

Posted August 28, 2013

Ah Southern Comfort, thereby hangs a tale.

Murphy asserts...

Posted August 28, 2013

Not much comfort to be found in that bottle.

Respects,

Murph

On the Outer Marches

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BigWillieStyle mutters...

Posted August 28, 2013

This reminds me of my own unfinished business with rum and bourbon. I got horribly, horribly drunk on UDL's containing same at a NYE party when I was 17. I've never experienced another hangover like it. Ever since, just the whiff of either spirit makes me gag.

But, now that I think of it, perhaps it wasn't actually the rum or bourbon, but the cheap cola that was the problem. Hmmmm. I should investigate this further. Can I apply for some sort of Federal grant for this? PM-in-waiting Abbott seems to chucking the cash around at the minute.

John Birmingham would have you know...

Posted August 28, 2013

There is a Rum bar at the old Breakfast Creek Hotel that boasts 300+ varieties, including some that tip into your glass at a thousand bucks a nip. I'm sure we could find something suitable.

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sithwit is gonna tell you...

Posted August 28, 2013

when the title of this article came up in my RSS I was expecting a drunken political rant. Aw well. maybe next time

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Barnesm ducks in to say...

Posted August 28, 2013

"I noted at the time put them streets ahead of anyone here.......

mmm revenge is a dish best served with ribs methinks.

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AuntyLou mutters...

Posted August 28, 2013

I recently drank neat gin over ice...about half a tumbler full! I have always been a little partial to a 'mother's ruin' & tonic, but was convinced by another to try some Hendricks. What a revelation! Soft, floral, with a hint of tang. Beautiful! Ok...unlike the owner of the bottle, I couldn't continue to drink glass after glass of the stuff but it was definitely worth the exercise. Will probably give it a go with the Bombay Sapphire that is languishing in the grog cupboard (unless hubby finished it & is too scared to tell me).

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Paul_Nicholas_Boylan would have you know...

Posted August 28, 2013

I once very much enjoyed cognac. Good cognac. Then I inadvertently drank a very large amount of really good cognc and things did not end well. I've haven't had a drop of the stuff ever since. It wasn't planned. I didn't stop drinking it as a form of penance; I just can't drink it now. And probably never will.

Lulu would have you know...

Posted August 28, 2013

I misread that as 'cocaine'. Which could also make sense.

Paul_Nicholas_Boylan puts forth...

Posted August 28, 2013

I don't do that anymore as well, but for different reasons.

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Quokka reckons...

Posted August 28, 2013

When I were a lass studying in the wilds of FNQ, a gay friend introduced me to a drink which made Townsville on a Friday night seem like a ripplingly fun place to be. He called it a 'Dirty MotherFKR' and the contents required equal parts of 4 white spirits and a splash of orange juice in a 10 oz glass.

I can only remember three of the spirits so clearly the fourth caused enough brain damage to scar me forever.

The spirits that I do recall were tequila, gin and vodka & vodka is the only one I can still bear to imbibe. And that, very occasionally.

The Stokehouse down at South Bank do a rippingly good cocktail with pink grapefruit juice & some other bitter stuff which I can't recall. Might be campari, might be gin. Worth infestigating if you mob are down that way.

The chips are a miracle of culinary delight, so a bowl of chippies and a pink cocktail is a marvellous way to make an afternoon disappear.

John Birmingham swirls their brandy and claims...

Posted August 28, 2013

You know, they do more than chips.

Quokka is gonna tell you...

Posted August 28, 2013

I know.

I took a girlfriend down there & without looking too closely at the menu (OK so we both forgot our reading glasses) we ordered the vegetarian platter to share. A tray of deep fried battered *things* arrived & we looked at it, aghast.

She said 'What is that? Is that a lobster?' & I said 'Not sure but the thing beside it looks like a Dagwood Dog.'

The waiter curled his lip and spun on his heels and left us so I'm not sure we'll be welcomed back.

It's a fabulous venue, though. Try the grease. It's good.

John Birmingham mutters...

Posted August 28, 2013

It sounds like you turned up your snouts at a tempura vegetable plate, you fucking heathens.

FormerlyKnownAsSimon mumbles...

Posted August 28, 2013

Was 'infestigating' on purpose? If so, i like it. If not, i still like it. Do you mind if i add this to my vocabulary? Infestigating (verb): to carry out a systematic inquiry of a venue with a large and raucous crowd or in small groups resulting in workers of said venue turning up their nose as if seeing something unpleasant (cf. cockroach)

Quokka would have you know...

Posted August 28, 2013

Well, the ipad recognised Infestigate as a legitimate description for what we did so I assume this is the correct term for turning up to one of JB's favourite haunts and sneering when a battered sav comes out. Sure it may have Sanitarium stamped on it's ass but hey, the optometrist took 3D pix of my eyeball last week and said that I've got the vascular system of someone who's 20 years younger. So, M'seur, I fart in your general direction, and can only regret that its not redolent of river lard and sulphur gas.

NBlob asserts...

Posted August 28, 2013

He he. Schooled, old school style.

AuntyQ 1, JB nil.

Darth Greybeard is gonna tell you...

Posted August 28, 2013

"I've got the vascular system of someone who's 20 years younger." Presumably someone who annoyed you and as a consequence now lacks a vascular system? Bins on the street again was it?

John Birmingham puts forth...

Posted August 29, 2013

20 years younger in cat years.

Quokka swirls their brandy and claims...

Posted August 29, 2013

Pfft. Lets see you go off to the optometrist for 3D pix of your eyeball, and we'll see what your Cave Man Diet is doing to your innards.

Apparently those images are an accurate predictor of the state of your cardiovascular health and risk of heart-attack.

Just think of all the little plaques your body is manufacturing on your all protein Cave Man Diet.

So, show us your eyeballs.

I am betting they are bleary.

NBlob mutters...

Posted August 29, 2013

She could compare them to the eye of newt she keeps in the pantry.

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dewpoint is gonna tell you...

Posted August 28, 2013

Have to agree with AuntyLou on the delights of Hendricks. This is a very special gin that should never be contaminated with tonic. I love a gin and tonic but you can use any old gin with that, in just the same way you would never add the horror of coke a cola to a great whiskey, or dare I say even a southern comfort. Ideally Hendricks should be served on uncomtaminated ice with a slice of cucumber and perhaps a tiny small rosé bud but never an olive. I am certainly a fan of the dirty martini, with Tanqueney or Bombay even Gordon's but Henricks is totally ruined with an olive.

oh and happy birthday

Anthony reckons...

Posted August 28, 2013

Agree about the tonic - however a slice of lime offsets it perfectly.

Plymouth Gin is the best to have with tonic.

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TC reckons...

Posted August 28, 2013

Two of my pet drinking loves are gin and tequila (generally separate but not always). I drank cheap gin as a youngster for a dare and was convinced for far too many years that it had the taste and aroma of Pine-o-Cleen. Finally got on board and have been a fan for many, many summers

There's something about a gin and tonic over ice, sitting in the afternoon sun wondering why you don't take the time to just relax more often. But then again... maybe it's the setting moreso than the drink...

SZF would have you know...

Posted August 28, 2013

I'm with you, TC - though I'd also add good rum to my mix of pet spirits.

Tumbler full of ice, double of decent gin, dash of dry vermouth and a tiny squeeze of lime. Mind you, they're deadly as an elephant in slippers after more than a couple.

Was in Singapore last year and a more traditional variation (from the Brits perhaps?) is gin on ice, dash of lime and slice of cucumber. Also excellent.

JB, If you ever bury the hatchet with tequila and are down in Melbourne, try Touche Hombre in the CBD. A3 size tequila menu, listed by region, split by blend. Only been there once myself, being from Sydney, but the head bartender there really knows his agave (lovely American gent, ink down both arms, for some reason I can't recall his name...). Anyway, bottom line: f*ck Disnleyland, it's the happiest place on earth.

John Birmingham mutters...

Posted August 28, 2013

By odd coincidence we gave Touche Hombre a looking over for Eat-Drink-Design.

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Flinthart has opinions thus...

Posted August 28, 2013

Didn't know you avoided gin. Let me know if you want to pursue this further, by the way. Lark Distillery's Pepperberry Gin is just about the finest thing ever put into a bottle, and I will happily heave some in your direction.

Tequila, though... no. I think the range war must continue.

John Birmingham has opinions thus...

Posted August 28, 2013

You may well have been there that fatal day at the Student Rec Club. But then I suppose the image of me throwing down someone's abandoned drink only to hurl it up immediately would not qualify as being unusual enough to remember.

Barnesm puts forth...

Posted August 28, 2013

Might I add anything I have so far sampled from Lark's Distillery has been brilliant. Their single barrel whisky is a magnificent bastard much like yourself Flinthart.

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Murphy is gonna tell you...

Posted August 28, 2013

Scotch.

Can't have scotch at all. In fact, I've been reliably informed by the Woman I Love that if she learns that I've consumed it again, she'll leave me.

Bushmills, on the other hand, is okay.

Respects,

Murph

On the Outer Marches

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Rhino reckons...

Posted August 28, 2013

Welcome back :::sniff:::: welcome back.

<Rhino raising a mug of Sapphire and tonic to a prodigal child>

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w from brisbane would have you know...

Posted August 28, 2013

I forget how nice gin is. Then circumstamces lead me to having a gin (Tanqueray or Bombay Sapphire) and tonic with a slice of lime on a summer's late afternoon and I am joltingly reminded that it is the most wonderful beverage that there can possibly be under those circumstances. A gin squash if you feel like a little more sugar.
Both are delicious, civilised and civilising. Wonderful!

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Brother PorkChop ducks in to say...

Posted August 28, 2013

Tequila for me was always the awful after effects of salmmers and shots of Tio Pepe. My neice however has converted me to her way of thinking and drinking with Agavero Tequila Liqueur. OMG, it's awesome!! It goes either way - sip or shot. The best way I have had it was with a wedge of blood orange, aboslutely liberally covered in cinnamon powder eaten post shot. It was like a foodie, flavour party bomb WMD going off in your gob.

I like G&Ts as well. And on a hot summers day, a fruity jug of Pimms and lemonade. And in Fiji, one would always partake in Bacardi, lime and soda.

Now I am thirsty and its only 3.15PM with a Prep Fathers Day event on this eveing. Thanks.

dewpoint mumbles...

Posted August 28, 2013

BPC that tequila blood orange cinnamon is gonna be my first drink when I get off the wagon

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Sekret Sekret mutters...

Posted August 28, 2013

Tequila -you sit down to drink it one one planet and stand up on another.

Gin- at my late grandfather's pub in Surry Hills in the seventies there was a ladies lounge and Gin was the drink-- every--' du jour'. Gin & tonic served in middy glasses, shandies , fags and a pianola. The pub is still there but it's more like Brand Gin served in the good crystal. Funny how it all changes. Interesting topic, the social history of spirits.
The above convo brings it all back.

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sibeen puts forth...

Posted August 28, 2013

A G&T is the only form of spirits I imbibe. One whilst sitting around the pool is a lovely start to an evening.

The smell of rum, whiskey, bourbon et al just make me want to hurl a little.

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Darth Greybeard reckons...

Posted August 28, 2013

I don't mind a Bombay Sapphire but it sits down the back behind the scotch. Somewhere further back in the spider-haunted darkness is a bottle of VSOP cognac which I think stands for Very Standard Ordinary Plonk. But what is this I hear? My dear one calls to ask if I want a Lagavulin. Byeee.

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Shell reckons...

Posted August 28, 2013

J'adore a dry martini, shaken, not stirred.

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Guru Bob swirls their brandy and claims...

Posted August 29, 2013

JB For some reason the thought of you and tequila brings a smile to my face and a suppressed laugh? Must be a subconscious thing....

belated birthday wishes, but now i don't have Facebook to tell me the date I missed it. Next time you are in sunny Melbourne we can try and find a suitable mexican venue?

G&T made great sense up in the tropics!

Paul_Nicholas_Boylan would have you know...

Posted August 29, 2013

I saw one Mexican restaurant in Melbourne but was afraid to go in and order anything. There is a saying that the closer to Mexico, the better the Mexican food, and the farther from Mexico the less it is worth the effort - and I had never been further from Mexico in my life than I was in Oz.

Brother PorkChop asserts...

Posted August 29, 2013

Mama Sita has a great tequila selection, and some lovely food.

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alice reckons...

Posted August 29, 2013

You might consider trying this delicious gin-based concoction some time:

Generous shot of gin

Splash of Aperol

Top it up with prosecco

And if you're going to be super fancy, a slice of fresh blood orange.

John Birmingham has opinions thus...

Posted August 29, 2013

Whoa. You are my new favourite.

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Conspiracy Cat ducks in to say...

Posted August 29, 2013

After a particularly enjoyable cocktail party about 20 years ago, the only things left (apart from the gladwrap on the toilet bowl, the grenadine stains in the carpet, and a couple of body outlines on the kitchen floor) were 1/4 of a bottle of vermouth and an unopened bottle of gin. So I mixed them up and added an olive. Thus was my martini habit born.

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Respond to 'I drank gin by accident'