Food

[Henry Krinkle]

Some people make delicious butter, I make drinks. One thing I enjoy about martinis is the olives. Part of the fun is stuffing the olives. This is one of my more elaborate efforts, anchovy-stuffed olives. The plate below shows the anchovies prior to insertion, parmesan plugs to cap the olives, empty olives, and crackers for, uh, quality tastings. That's the ticket:

Attachment 41036

Here is the finished drink, a gin martini. Perhaps not for everyone, but playing with your food makes a lot of difference in how much you like it.

Attachment 41037

Cheers!

Dan

Excellent Dan. Not only are gin martinis wonderful, but I think anchovies and olives are a magical combination.

[geoffbot]

I used to take olives in my martini but I've been having a twist instead for the past few years. Maybe I should try an olive again.

[Raza]

I do olives in my martini (and I like them dirty, as well). Never thought to put anchovies in them, though. Definitely a gin guy, though.

I had a martini with a twist the other day. It wasn't bad, but I prefer olives.

When I order a martini, I have to specify "gin, dry, up, stirred, and dirty".

[geoffbot]

What does 'up' mean?

[Raza]

What does 'up' mean?

Up means no ice. Basically, the classic martini in a classic martini glass. Some people also call it "straight".



Martinis can also be served on the rocks, which would come in a rocks glass:

[geoffbot]

that is so wrong.

[CanadianStraps]

I love gin dearly, the drier the better. I won't have anything to do with ice, shaken or stirred, in my gin martini. Those 'martinis' in a glass with rocks is actually just a cocktail as I see it.

A perfect gin martini for me would be a bottle of excellent-or-better gin that has been in the freezer at least overnight, poured over a couple of olives. Sardine and parm olives...

[Henry Krinkle]

Believe it or not, I have never owned a blender. Today is the first time I have ever blended. Using the blender attachment for the Assistent I made banana, pear yoghurt smoothies with freshly ground flaxseed and seem of the homemade buttermilk. Also, a hint of honey from a friends bees.

[Raza]

that is so wrong.

I agree. I had it on the rocks once and it was awful.

[Dan R]

I love gin dearly, the drier the better. I won't have anything to do with ice, shaken or stirred, in my gin martini. Those 'martinis' in a glass with rocks is actually just a cocktail as I see it.

A perfect gin martini for me would be a bottle of excellent-or-better gin that has been in the freezer at least overnight, poured over a couple of olives. Sardine and parm olives...

I have a friend who does it that way. I never have enough room in my freezer for the quantities involved. I have had some of the sardine olives. Those are tasty as well.

Cheers!

Dan