I recently had the pleasure of seeing the exhibition of her photos at The Chicago History Museum. (http://chicagohistory.org/planavisit/exhibitions/vivian-maiers-chicago) She made some incredible artwork with her photography. Looking at the exhibit makes one wonder how she was able to capture such raw emotion in some of the subjects. I was fascinated by the way she is able to pick out and highlight small details, like the crinkles on the edge of a newspaper, in a larger image. I'm really looking forward to the documentary.
Dear Interwebs/Chain Restaurants/Peeps who love booze,
Stop calling every cocktail you make up a "martini." True martinis are a very small group of drinks and do not include things like chocolate, apple schnapps, or fruit. Also, serving a cocktail in a martini glass doesn't make it a martini any more than putting an elephant in a lake makes it a fish.
I am eternally grateful to people like Allie who share accurate depictions and are publicly honest about their struggles with things like depression. As illustrated in her post, there are many misconceptions that exist in regards to depression and other mental illnesses. She is doing a courageous thing that goes a long way to helping those who have never experienced it comprehend and those who do struggle to know they're not alone.
It's interesting when you view it against the FDA approval of synthetic recombinant Bovine somatotropin or growth hormone ( rbST or rbGH) in 1990 and the effects of the late 1970's U.S. sugar tariffs that made manufacturers switch to high fructose corn syrup causing consumer consumption to triple between 1985 and present. Correlation perhaps??? partial cause???
Typically I order from a site called Alandia (based in Germany.) They sell a pretty wide variety. Of all the ones I've tried I really love this one: http://www.alandia.de/absinthe/product_info.php/language/en/info/p853_Absinthe-ALANDIA-Suisse-Verte.html That's the Swiss one I was talking about. Their Moulin Vert is pretty good, a little harsh but that can be remidied with sugar and water. Also, the Epoque is a good place to start as well. I would recommend sticking around the 68% alcohol ones, especially if you're not famliliar with stonger proof liquor in general. Stay away from anything that says "triple" or "extra" wormwood. It's not good. I've tried them and it's just too bitter regardless of contermeasures and the stuff just cannot be made palatable (in my opinion) The reviews are usually spot on and very helpful. It's pretty easy to weed through the "DUDE I TRIED ABSINTHE!!!" losers and the people who actually know what they're talking about. Good Luck and enjoy!
I have! Several varieties from Europe. I wouldn't call anything sold in the States absinthe, they're all really disgusting approximations. And now for way too much info! : )
The differences in taste between a good absinthe and bad/American ones are phenomenal. If you know anything about how to taste other liquor or wines then you'll understand. The American stuff is a pale imitation, frankly awful and a waste of money only suckers buy.
Good absinthe is strong on the alcohol but not harshly so. Sugar and water (ice cold) are a must to counteract the bitter of the wormwood and the high (around 120 proof) alcohol content. Absinthe sound be herbal tasting but not cloying or off putting. Some varieties that are heavy on wormwood are really just trying to get people with a gimmick. Too much of the stuff and its too bitter, off putting and has a horrible mouth feel. The right amount lends a warm mouth feel and makes you content to sip it. The main flavor is generally anise (licorice) but some exclude this. I've tried those and they're missing something. The wormwood and other herbals pair well with the anise and without it the absinthe lacks some of the body. Plus, the anise free varieties do not louche (cloud) when water is added. The drink tends to have slightly numbing effect on the lips and tongue which leads to a velvety feel while drinking.
There are a few varieties from Switzerland which are pretty exceptional. The Swiss have a long tradition of underground absinthe production and as a result, the current legally produced (eurozone) absinthe is some of the best you can obtain.
There are a few places online where you can order that will ship to the US. A popular one is out of Germany. It's costly because of shipping. You may want to order more than one kind but a "good" bottle runs around €55. I've never had a problem getting it shipped to the US.
And...no you're not going to get high on it, see pink elephants, or cut off your ear. That might happen if you were to drink copper sulfate which, was commonly used to color cheap/fake absinthe in the early 1900's. Pleasant relaxation, a little different than a typical alcohol buzz is usual.
It's best served in glassware designed for it or lacking that, some sort of cordial or highball. The spoon is not necessary if you're no doing the slow drip method (sugar cube on spoon and slowly drip water over until dissolved) but it does add to the experience. The typical slow drip method works well with an absinthe spoon and appropriately packed sugar cubes. The kind of sugar cubes available at the store are packed too tightly to really work properly. This is why I typically cheat and out a teaspoon of sugar in a shot glass, fill it with warmish water and mix to make a simple syrup. Sugar use based on taste. Water should be added until the louche is even with just a pale green (or white depending) ring at the top of your glass.
Hope this helps! It's one of my favorite liquor,s aside from Japanese whisky, and I'm always more than happy to steer people in the right direction and save them money by not making the same mistakes I did.
AAAAALLLLLLL the time is right! Had class near the band room once, think I learned more drum riffs than algebra that year. Love a good percussion performance!
"Consulting software engineer (median mid-career salary: $123,000). These high-end programmers design and maintain sophisticated computer networks for big companies and other large organizations"
Last time I checked, consulting software engineers, design, and make SOFTWARE because they're PROGRAMMERS. They develop custom programs for clients based on the clients' needs. They DO NOT "maintain sophisticated computer networks" because then they would be called NETWORK engineers. It's sort of like saying an actor reads scripts, and then makes movies by operating the camera. No, the whole world is not populated with IT nerds, but this is another example of how professional journalism is becoming a thing of the past.
That was my thought exactly. If it said "only child status expires: Feb 2013" then it would be fine. I am certainly nowhere near perfect when grammar is concerned, but it's important people. It's the difference between declaring your child is going to die versus you're expecting another child.
Yes, and no. Yes, I'm just as sick and tired of what is essentially spam being spread I don't agree that the answer is so obvious. While I'll agree that "name an ____ without letter _," can be obvious, the answers to math problems are not always so. The Slate article explains the "whys" quite succinctly. It, unfortunately, does not really take into account that naming a body part without the letter a is less likely to be a problematic challenge for someone with reading and language skill difficulties as alegrabic equation would pose for someone with a numerical and calculatory difficulty. Following that thought process, I'm curious to know what someone with dyslexia thinks of the "name a" games. I can only personally attest to how the mathematical hindrances can impact doing such an equation. Despite my disadvantages I did get what the Slate article says is the "correct" answer, but only after trying to think it through the "wrong" way twice, and having to recite the PEDMAS pneumonic. If it were any longer then I would have had to use paper and pencil and likely would have failed. A wonderful example of how we do not all have the same intelligence.
I'm really looking forward to the documentary.
Stop calling every cocktail you make up a "martini." True martinis are a very small group of drinks and do not include things like chocolate, apple schnapps, or fruit. Also, serving a cocktail in a martini glass doesn't make it a martini any more than putting an elephant in a lake makes it a fish.
Sincerely,
Martini snob
Of all the ones I've tried I really love this one: http://www.alandia.de/absinthe/product_info.php/language/en/info/p853_Absinthe-ALANDIA-Suisse-Verte.html
That's the Swiss one I was talking about.
Their Moulin Vert is pretty good, a little harsh but that can be remidied with sugar and water. Also, the Epoque is a good place to start as well.
I would recommend sticking around the 68% alcohol ones, especially if you're not famliliar with stonger proof liquor in general.
Stay away from anything that says "triple" or "extra" wormwood. It's not good. I've tried them and it's just too bitter regardless of contermeasures and the stuff just cannot be made palatable (in my opinion)
The reviews are usually spot on and very helpful. It's pretty easy to weed through the "DUDE I TRIED ABSINTHE!!!" losers and the people who actually know what they're talking about.
Good Luck and enjoy!
The differences in taste between a good absinthe and bad/American ones are phenomenal. If you know anything about how to taste other liquor or wines then you'll understand. The American stuff is a pale imitation, frankly awful and a waste of money only suckers buy.
Good absinthe is strong on the alcohol but not harshly so. Sugar and water (ice cold) are a must to counteract the bitter of the wormwood and the high (around 120 proof) alcohol content. Absinthe sound be herbal tasting but not cloying or off putting. Some varieties that are heavy on wormwood are really just trying to get people with a gimmick. Too much of the stuff and its too bitter, off putting and has a horrible mouth feel. The right amount lends a warm mouth feel and makes you content to sip it. The main flavor is generally anise (licorice) but some exclude this. I've tried those and they're missing something. The wormwood and other herbals pair well with the anise and without it the absinthe lacks some of the body. Plus, the anise free varieties do not louche (cloud) when water is added. The drink tends to have slightly numbing effect on the lips and tongue which leads to a velvety feel while drinking.
There are a few varieties from Switzerland which are pretty exceptional. The Swiss have a long tradition of underground absinthe production and as a result, the current legally produced (eurozone) absinthe is some of the best you can obtain.
There are a few places online where you can order that will ship to the US. A popular one is out of Germany. It's costly because of shipping. You may want to order more than one kind but a "good" bottle runs around €55. I've never had a problem getting it shipped to the US.
And...no you're not going to get high on it, see pink elephants, or cut off your ear. That might happen if you were to drink copper sulfate which, was commonly used to color cheap/fake absinthe in the early 1900's. Pleasant relaxation, a little different than a typical alcohol buzz is usual.
It's best served in glassware designed for it or lacking that, some sort of cordial or highball. The spoon is not necessary if you're no doing the slow drip method (sugar cube on spoon and slowly drip water over until dissolved) but it does add to the experience. The typical slow drip method works well with an absinthe spoon and appropriately packed sugar cubes. The kind of sugar cubes available at the store are packed too tightly to really work properly. This is why I typically cheat and out a teaspoon of sugar in a shot glass, fill it with warmish water and mix to make a simple syrup. Sugar use based on taste. Water should be added until the louche is even with just a pale green (or white depending) ring at the top of your glass.
Hope this helps! It's one of my favorite liquor,s aside from Japanese whisky, and I'm always more than happy to steer people in the right direction and save them money by not making the same mistakes I did.
Love a good percussion performance!
Last time I checked, consulting software engineers, design, and make SOFTWARE because they're PROGRAMMERS. They develop custom programs for clients based on the clients' needs. They DO NOT "maintain sophisticated computer networks" because then they would be called NETWORK engineers.
It's sort of like saying an actor reads scripts, and then makes movies by operating the camera.
No, the whole world is not populated with IT nerds, but this is another example of how professional journalism is becoming a thing of the past.
While I'll agree that "name an ____ without letter _," can be obvious, the answers to math problems are not always so. The Slate article explains the "whys" quite succinctly.
It, unfortunately, does not really take into account that naming a body part without the letter a is less likely to be a problematic challenge for someone with reading and language skill difficulties as alegrabic equation would pose for someone with a numerical and calculatory difficulty.
Following that thought process, I'm curious to know what someone with dyslexia thinks of the "name a" games. I can only personally attest to how the mathematical hindrances can impact doing such an equation. Despite my disadvantages I did get what the Slate article says is the "correct" answer, but only after trying to think it through the "wrong" way twice, and having to recite the PEDMAS pneumonic. If it were any longer then I would have had to use paper and pencil and likely would have failed.
A wonderful example of how we do not all have the same intelligence.