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kaisersoldaten
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Paisan,
Since your 1/2 Sicillian, you probably have some Moorish blood. You sure to have the fighting, sadistic, and pillaging blood in you. Have you ever tried importing olive oil to the Thais. Actually, I turned my wife and her Thai GFs on to cooking ONLY with olive oil, and not the Greek or Spanish stuff. That's all fine for olives, but mama-mia, the Sicillians know how to turn it into oil. In fact I have, and always will, use only Monte Pollino di Trappeto Cold Pressed Extra Virgin. This is actually from Palermo. Nothing like a nice piece of fresh hot bread dipped in some of this. Mama-mia.
And how about some Calvados. I here that this stuff won D-Day for us. My parents brought me some from Normandy and oh boy!!!!
I'm a mutt too but all Jewish (but of course generations of European blood infused)
1/4 Galician
1/4 Romanian
1/4 Ukranian
1/32 Latvian
1/32 Lithuanian
1/32 Estonian
1/32 Prussian (but what is Prussia)
A good combo for Russian mafia in Israel
What you think about importing bagels or Halvah to Thailand. I sampled it with my wife's family and they hated it and she still does. She does not understand why I enjoy cold fish and cold meat so much, not to mention noodles cooked in a glass dish with eggs and cinamon or even a pancake made of onions and potatoes
What a world
"Let him who desires peace prepare for war"
Vegetius
God Bless America
Bruce
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Thai Girls : Meet Sexy Thai Girls
Posted on: 12:12 am on Oct. 8, 2002
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chateaujade
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Bruce: I figured importing olive oil would be too much of a cliche (ala Mario Puzo.) ÝSo I settled on running a dungeon and being a bootlegger instead. Less obvious, right?
Duh!
Johnnyc:
Absinthe is legal everywhere in the world except Switzerland (where they still bootleg it) and USA (where Customs mostly ignors it unless you try to bring in a container load). It was never illegal for any good reason; properly made it is neither toxic nor hallucinogenic. The ban was a conspiracy to benefit the wine industry which was poised to make a comeback after the phylloxera blight wiped out the European vineyards for half a century.
See http://www.chem.ox.ac.uk/mom/absinthe/absinthe.html
Written by a very good friend of mine.
The Thais never heard of absinthe but there is a liquor monopoly here so we are setting up our distillery in Vientiene, Laos, 17 Km from Nong Khai, Thailand. My partner, a microbiologist from New Orleans, spent 8 years studying antique premium absinthes such as Pernod, Berger etc. and found among other things that modern absinthes as made today in Spain, Portugal, France, Brazil and especially the Czech Republic are nothing like the originals. So we set out to duplicate the best of the 19th century labels and processes and have succeeded in making absinthes superior in every way to the modern brands. And I'm in charge of production. We expect to make c.35,000 to 70,000 liters a year of 136 to 142 proof absinthes under at least four labels, each a variation of the main theme.
The stuf sells for c.$75 US for a 750 ml bottle. But, you don't drink it straight (too strong) you water it down 4 or 5 to 1 part absinthe, it turns cloudy, beautifully opalescent like ouzo, and you drink it that way, maybe with a little sugar. So one bottle goes a long way, indeed.
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Bangkok Women : Meet Sensual Bangkok Women
Posted on: 12:36 am on Oct. 8, 2002
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chateaujade
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Willy Ley could have told you what Prussia was.
He wrote a history of East Prussia but got into an argument with his wife about the book while still in manuscript and threw it into his fireplace...
Willy was founding secretary of the German Rocket Society but fled Germany in the early 30s for obvious reasons and later, was the one person most responsible, as an author on popular science, for popularizing rocketry and space travel and so on to Americans. He died only weeks before Apollo 11, he was to have been honored at the launch. (I was there.)
I never met Willy but we had mutual friends.
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Thai Girls : Meet Sexy Thai Girls
Posted on: 12:49 am on Oct. 8, 2002
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Ballsburstin
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CJ,
Thanks for the info on absinthe. Never tried it, but it sounds interesting, especially since you're trying to duplicate some of the earlier ones. Sounds a bit like cask strength single malt scotch -- a little goes a long way, so a $100 bottle is really very economical, and tastes so much better that the stuff you buy that's already been diluted.
Good luck in your venture. When is your product going to be available in BKK?
- Balls
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Bangkok Girls : Meet Sexy Bangkok Girls
Posted on: 1:35 am on Oct. 8, 2002
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chateaujade
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Sometime in early to mid 2003.
The comparison to cask strength malt whiskey is apt in the sense you used it but there it stops. Absinthe isn't a fermented product; we buy high grade grape spirits and mix with herbs, water and nothing else, steep for a while and then distill, the final step being some more herbs for finishing flavors and this final operation is highly tricky. It also imparts the characteristic green color.
Inferior products are mixed from herbal oils and get their color from dyes. Yuck! They missed the point.
We do it the hard way.
Anyway I will probably run off some small batches soon and maybe can arrange a tasting for anyone who is so inclined. Maybe at a roundtable.
We've had many tastings in USA, UK, and Europe and the results have been extremely favorable.
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Thai Women : Meet Matured Thai Women
Posted on: 2:55 am on Oct. 8, 2002
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chateaujade
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Whiskies, and brandies, are of course fermented, from grains and grapes respectively, and the "beer" or "must" or "wort" or "mash" thus produced gets its character from the local water and the specifics of the ingredients, yeast, and fermentation conditions. The distillate is affected by the shape and nature of the still, and many other factors. The raw distillate is undrinkable. The aging and blending determine the final taste and that taste comes from thousands of congeners rather than from the ethanol itself. If you distill the product to remove thjose byproducts what you have left is neutral spirits -- or if you go far enough, voBKa.
Aging can take decades and blending of whiskey/brandy is a fine art.
What we do is artisnal, less than 100 L a day, involves no fermentation, but does involve distillation under highly specific conditions. ÝThe closest thing to absinthe making is gin making, although there are differences both in the herbs used and in the process.
Bruce: Calvados is apple brandy. An acquired taste. Very high methanol content, which must be removed. If you think calvados is rough don't try calvados marc, (pronounced mar') which will take the enamel off your teeth and the lining out of your throat. Marc (pomace) brandies, also called grappa in Italy, are produced from the pressed wet grapeskins (which arer trash from winemaking) and are a whole lot 'dirtier' than highly rectified brandies like cognac...or armagnac...that is they contain a lot more congeners and those are what give you a headache, hangover, NOT the alcohol itself.
Foodland has some Grappa, if you want to try it.
I have not seen any French marc brandies in Thailand.
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Bangkok Women : Meet Beautiful Thai Girls
Posted on: 3:05 am on Oct. 8, 2002
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