The Poojer Posted July 17, 2009 Share Posted July 17, 2009 doing a Jimmy Buffett pool party tonight and adults are encouraged to bring alkyhall and mixers....sure i could do the traditional stuff, but was wondering what would go well with capn morgan....or if anyone has an 'outside the box' favorite blender drink....thanks in advance Link to comment Share on other sites More sharing options...
stuckincincy Posted July 17, 2009 Share Posted July 17, 2009 doing a Jimmy Buffett pool party tonight and adults are encouraged to bring alkyhall and mixers....sure i could do the traditional stuff, but was wondering what would go well with capn morgan....or if anyone has an 'outside the box' favorite blender drink....thanks in advance Salsify and gin. Link to comment Share on other sites More sharing options...
The Dean Posted July 17, 2009 Share Posted July 17, 2009 http://www.strimoo.com/video/11768010/Satu...paceVideos.html Link to comment Share on other sites More sharing options...
The Poojer Posted July 17, 2009 Author Share Posted July 17, 2009 hahahahaha...Excellent play Dean-O http://www.strimoo.com/video/11768010/Satu...paceVideos.html Link to comment Share on other sites More sharing options...
DC Tom Posted July 17, 2009 Share Posted July 17, 2009 doing a Jimmy Buffett pool party tonight and adults are encouraged to bring alkyhall and mixers....sure i could do the traditional stuff, but was wondering what would go well with capn morgan....or if anyone has an 'outside the box' favorite blender drink....thanks in advance Why bother? Just drink some of your fruity flavored "vodka", ya friggin' pansy. Link to comment Share on other sites More sharing options...
Chef Jim Posted July 17, 2009 Share Posted July 17, 2009 Salsify and gin. I would like to know the number of people here that have even heard of salsify. Link to comment Share on other sites More sharing options...
Nervous Guy Posted July 17, 2009 Share Posted July 17, 2009 I would like to know the number of people here that have even heard of salsify. us old timers know all about it...it ranks as one of the most salubrious of culinary vegetables, being antibilious, cooling, deobstruent, and slightly aperient; but although it is deservedly esteemed as an esculent, it is nevertheless decidedly inferior to Scorzonera in properties, nor does it keep so well when taken out of the ground, as it soon becomes hardened, insipid, and difficult to cook properly. Link to comment Share on other sites More sharing options...
The Dean Posted July 17, 2009 Share Posted July 17, 2009 I would like to know the number of people here that have even heard of salsify. I had to google it Link to comment Share on other sites More sharing options...
Chef Jim Posted July 17, 2009 Share Posted July 17, 2009 BTW since we moved we sold, tossed or gave away our blender. Now all my drinks (well my wife's drinks anyway) are made in a shaker. Favorite so far is vodka, cointreau, fresh orange juice, fresh lime juice, coconut milk, egg whites and sugar poured into a martini glass with a sugar rim. Also gin, fresh grated ginger, fresh orange juice and a touch of lime juice and club soda. Last week it was rum, Italian blood orange soda, and cocunut. Blenders are for wimps. Link to comment Share on other sites More sharing options...
Chef Jim Posted July 17, 2009 Share Posted July 17, 2009 us old timers know all about it...it ranks as one of the most salubrious of culinary vegetables, being antibilious, cooling, deobstruent, and slightly aperient; but although it is deservedly esteemed as an esculent, it is nevertheless decidedly inferior to Scorzonera in properties, nor does it keep so well when taken out of the ground, as it soon becomes hardened, insipid, and difficult to cook properly. Wow, you're a culinary genius. BTW it's actually pretty good stuff. Link to comment Share on other sites More sharing options...
The Dean Posted July 17, 2009 Share Posted July 17, 2009 us old timers know all about it...it ranks as one of the most salubrious of culinary vegetables, being antibilious, cooling, deobstruent, and slightly aperient; but although it is deservedly esteemed as an esculent, it is nevertheless decidedly inferior to Scorzonera in properties, nor does it keep so well when taken out of the ground, as it soon becomes hardened, insipid, and difficult to cook properly. Freakin' weirdo Link to comment Share on other sites More sharing options...
Nervous Guy Posted July 17, 2009 Share Posted July 17, 2009 Wow, you're a culinary genius. Link to comment Share on other sites More sharing options...
Cugalabanza Posted July 17, 2009 Share Posted July 17, 2009 I would like to know the number of people here that have even heard of salsify. Not me. At first glance, I assumed it was a verb, meaning to make spicier in a latin sort of way. Example: "Poojer sure salsified his Jimmy Buffet party when he popped in that Gloria Estefan cd and started dancing the forbidden dance of desire." Link to comment Share on other sites More sharing options...
DC Tom Posted July 17, 2009 Share Posted July 17, 2009 BTW since we moved we sold, tossed or gave away our blender. Now all my drinks (well my wife's drinks anyway) are made in a shaker. Favorite so far is vodka, cointreau, fresh orange juice, fresh lime juice, coconut milk, egg whites and sugar poured into a martini glass with a sugar rim. In the time it takes to make that, I could already be drunk. Link to comment Share on other sites More sharing options...
Chef Jim Posted July 17, 2009 Share Posted July 17, 2009 In the time it takes to make that, I could already be drunk. Notice who I was making them for. It's kind of like when I cook at home. By the time I'm done and foods on the table, I'm full. Link to comment Share on other sites More sharing options...
Nervous Guy Posted July 17, 2009 Share Posted July 17, 2009 Freakin' weirdo Gongoozler Link to comment Share on other sites More sharing options...
Steely Dan Posted July 17, 2009 Share Posted July 17, 2009 http://www.strimoo.com/video/11768010/Satu...paceVideos.html Classic! Classic! SNL sketch! 1. Catch a bass. 2. Remove hook. 3. Place in bassomatic. us old timers know all about it...it ranks as one of the most salubrious of culinary vegetables, being antibilious, cooling, deobstruent, and slightly aperient; but although it is deservedly esteemed as an esculent, it is nevertheless decidedly inferior to Scorzonera in properties, nor does it keep so well when taken out of the ground, as it soon becomes hardened, insipid, and difficult to cook properly. When Cincy wrote that I knew about it but just couldn't remember everything. Thanks for jogging my memory. You forgot, though, that it can also liven up breakfast cereals! BTW since we moved we sold, tossed or gave away our blender. Now all my drinks (well my wife's drinks anyway) are made in a shaker. Favorite so far is vodka, cointreau, fresh orange juice, fresh lime juice, coconut milk, egg whites and sugar poured into a martini glass with a sugar rim. Also gin, fresh grated ginger, fresh orange juice and a touch of lime juice and club soda. Last week it was rum, Italian blood orange soda, and cocunut. Blenders are for wimps. Vodka Martini, shaken not stirred. My suggestion is chocolate milkshakes with Bailey's Irish Cream! Link to comment Share on other sites More sharing options...
Chef Jim Posted July 17, 2009 Share Posted July 17, 2009 Classic! Classic! SNL sketch! 1. Catch a bass. 2. Remove hook. 3. Place in bassomatic. When Cincy wrote that I knew about it but just couldn't remember everything. Thanks for jogging my memory. You forgot, though, that it can also liven up breakfast cereals! Vodka Martini, shaken not stirred. My suggestion is chocolate milkshakes with Bailey's Irish Cream! A classic Martini is stirred not shaken. Link to comment Share on other sites More sharing options...
Steely Dan Posted July 17, 2009 Share Posted July 17, 2009 A classic Martini is stirred not shaken. Say that in a bar near James Bond and he'll kick yo' ass! Link to comment Share on other sites More sharing options...
The Dean Posted July 17, 2009 Share Posted July 17, 2009 Gongoozler For most of today, anyway. Off to do actual work (or a reasonable approximation, thereof) shortly. Link to comment Share on other sites More sharing options...
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