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Everything posted by mgs

  1. Here in Denver there is a hand rolled cigar, Palmas, made by Clay Carlton (http://www.palmacigars.com/). It is the finest and best cigar I purchased in US. Does anyone know of any other handmade cigar available to purchase by mail ? Thanks, - Marcelo
  2. Thanks for the comments above ! Although I was born in São Paulo, I don't live there anymore.... I am going to Brazil this week for a conference, and for one or two nights I will be available to find something to do there.... maybe I will try one of the places recommended.... I remember that someone said that in Brazil, any booze cannot be more than 55%, so that will be a tough experience to get real absinthe there.... Cheers ! - Marcelo
  3. Does anybody known any good place in São Paulo to drink absinthe ? - Marcelo
  4. I tried once a Kir, white wine in a glass with about 10% absinthe... It was drinkable, but I still prefer the regular Kir...
  5. Welcome to WS, from "another guy in Denver" !!! - Marcelo
  6. this documentary is very nice ! - Marcelo
  7. mgs

    Clef du Vin

    Today I tried the device "Clef du Vin" made by Peugeot to age wine, each touch by 1 sec, ages the wine for one year, and we can gauge when is the best maturity time for the wine. Does anybody know if this also works with absinthe ? - mgs
  8. good news about cachaça.... I believe that this is a "kind of IGP", where US will recognize cachaça as the ones only made in Brazil..... - Marcelo
  9. Robert, thanks for this suggestion ! I will get one to read ! - Marcelo
  10. French cooks developed this method for cooking ducks (the ones used for foie gras). This cooking method is getting a lot of attention because it is wonderful for meats, particularly the ones with fat and connected tissues such as chuck. The water temperature is controlled for the point of pasteurization, and a chuck meat can take up to 72 hours in the water bath (with a vacuum sealed plastic bag). The connected tissue changes in a kind of collagen. At the end, a butane torch is used to finish the meat with the flame. - Marcelo
  11. Thanks Greenbird for the links ! I have been thinking to put together a temperature controlled water bath for Sous Vide, since the commercial ones are priced $400+.... those suggestions can help me to buy the necessary parts... A few days ago I used my rice cooker and made some vegetables on sous-vide, I used a vacuum sealer, put some carrots, yellow and green zucchinis, and cooked for 20 minutes..... they were crunchy, delicious, and the liquid that came out from the vegetables I just added some olive oil, thyme and salt.... - Marcelo
  12. Lucid was my first absinthe purchase in US 2.5 years ago.... I still have that bottle..... sometimes I drink it with someone who never tasted absinthe before..... one day that bottle will be empty and eventually I will have a nice two eyes bottle to serve water !
  13. does anybody have experience with "Sous Vide" cooking ? I am trying to learn how to make sous vide food, but it seems that equipment is too expensive.... - Marcelo
  14. Thanks, Friends ! I had an amazing BDAY with my children and girlfriend..... We drank Pacifique !!! - mgs
  15. I also did not know that sweetgrass was bison grass ! Brian, can we actually get the sage+sweetgrass package available in Whole Foods and macerate with vodka ? I only burned that stuff in my fireplace !!! - Marcelo
  16. Do we have shaved green fairies ? This subject just reminded a discussion we had about canned absinthe... is technology now good enough for good canned absinthe, or not yet ? - Marcelo
  17. I enjoyed very much drinking Vin Jaune produced in Côtes du Jura. It is wonderful with Comté cheese, white meat, and must be served a little chilled. Is there any wine like that in US ? If you want to share your experience with yellow wine, please do ! - Marcelo
  18. absinthe made all those artists drunk.... they slept like bears after several glasses of the cloudy-green stuff, and when they woke up they finished their pieces of art ... <----- a drunk bear who likes absinthe ! - mgs
  19. McCartney made Blackbird for the racial struggle in the United States during 60's. But, still is a timely music and subject ! - Marcelo
  20. The best louche I had was from a natural water stream in an hill in Switzerland..... So, personal experiences should always be as fantastic as possible ! Cheers, - mgs
  21. Only two monks in the world know how to make this stuff (Carthusian monks), when one dies, the remaining one teaches someone else. I heard that the two monks who know the recipe prepare the booze in the second floor of a building. The beverage goes down by gravity to the first floor where it is bottled, so nobody else sees how they make it. I also purchased in Paris an "elixir" version, much stronger, it is a bomb. Theoretically we should dilute in water, tea or drip it over a sugar cube, but I still drink this elixir straight.... - Marcelo
  22. cachaça ç Ç ã ô é è ü Ã I use US International keyboard option in Windows to have my foreign characters. - Marcelo
  23. Fixed! I love to feel like a monkey whatever in my mouth..... I usually sip Chartreuse, straight, no ice....relaxing, with a strong coffee, alternating them, and getting drunk and drunk... chocolate in between.... - mgs