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Martin Lake

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Everything posted by Martin Lake

  1. Those are the tastiest knees of them all!
  2. Hey 'Somphe and all. Of course, I posted that and then immediately skedaddled to the PNW for a few weeks without internet. Fingerpicken, I think we did grab a coffee. Long time ago. Back then, you and I were just about the only two members in Chicago. Now I'm in Lansing. My partner got a gig at MSU and I followed along (a person can pretty much write anywhere). What's new around these parts? Ever since the US absinthe explosion (which would be a good band name), I've been having a hard time keeping track of what's new and what's good.
  3. It's been a very long time since I've said howdy, but I moved to central Michigan recently and the other day overheard some folks at the local coffee shop talking about the owner's love of absinthe. So I take that as a good sign I should say hello! Hi everyone. The new faces, they are many!
  4. Happy new year, all! Luck and prosperity to you (eat some collards and black-eyed peas and they'll be guaranteed).
  5. I probably could have googled that. But of course, where would the fun be in that?
  6. Has-been wrestlers? I'm a scosh lost here...my sig line only implies that I has been wrestling with myself. Joe, it's good to be here. <looks around> Place is more or less as I remember it. Edit: Just so my drinking habits don't go undocumented down to the last detail, I am currently drinking Chock Full O' Nuts Original Blend. A fine example of the style.
  7. Finally got my hands on some Even More Jesus. I want even more of it.
  8. I was just discussing Marteau with a colleague interested in absinthes. I feel blessed to live only a few blocks away from DUNY. The spring weather may demand I take a walk up their way soon.
  9. Good news is they've got the Evil Twin at my local; bad news is they don't have the EMJ. It's fun to ask them whether they carry it, though.
  10. End of Days Stout followed by some homebrew Berlinerweisse that was threatening to go all bottle bomb on me if'n I didn't pop it open. Followed by a water with a slice of meyer lemon. I regret nothing. Edit: 'Somphe, color me jealous about this score of yours. I still remember our Abyss wars of old.
  11. Drinking some arak with lemon and sugar. Not quite the same as a nice absinthe, but it hits the spot during a heatwave. Earlier today, I got all excited because a local bar is carrying some Three Floyds on tap. I don't miss much from Chicago, but Floyds tops the list.
  12. Last night made an improvised version of my favorite absinthe cocktail, French sparkling lemonade with absinthe and a dash of bitters, with a substitution of arak for the absinthe. The arak was missing something, but it still was a nice and historically apt way to celebrate the birth of my country. With a little help from the French, that is.
  13. The thought of you with a scarred back also makes me sad.
  14. My remarks re: manatee sashimi aside, the thought of them with scarred backs makes me very sad.
  15. That, my friend, is no fish. That is a man...a tee. They're mammals (hence the nose on the front). Normally, they are not so colorful as that. Manatees are endangered as they only live in a small territory in Florida. They spend much of their lives there calmly grazing on sea grass. Sushi made from them is terribly hard to come by, but when you have it, it is the Kobe beef of sushis.
  16. From the Wikipedia article on Luscious Lesbian Oil: Now you know some facts. And now back to our previous discussion on sushi.
  17. Count me on the list of sushi lovers. I'll devour pretty much anything fish-related with barely a blink of the eye (except, interestingly enough, their eyes...I haven't worked up that courage yet). If you're brave enough, and can find a place that gets it really fresh, try sea urchin some day. It's like the soft stinky cheese of the fish world...I mean that as a compliment. You know there was a time when oysters were so plentiful in the East River that oyster sellers sold them for $0.25 a bushel and the streets of Manhattan were paved in oyster shells. Example #125 of why NYC is just not as good as it used to be.
  18. Some absinthe. Going to serve it with a nice lemon basil risotto with chicken. Yum.
  19. Aw shucks. Thanks, guys. You lot got up wicked early to wish me that happy birthday...don't think I don't appreciate that. Except for Absomphe...at his age, he'd probably just finished his supper. But the rest of you.
  20. It actually does fine in the fridge. Other cured meats can be somewhat more finicky if I understand it, particularly where a threat of botulism comes into play, but for this, you're fine just leaving it in the fridge. I have a similar recipe for a duck bresaola that is the same way.
  21. A friend of mine recently turned me on to making my own gravlax at home, and suffice to say, I was amazed. It's easy and the end results are better by far than any lox you're likely to buy in the store. To that end, here is the recipe he sent me: 1 lb Salmon fillet. 4 oz. salt (the coarser the better) 4 oz. sugar lots of pepper That's the basic cure. Now you can experiment. The classic gravlax taste is straight up dill, but I'm neither wild about dill nor classicism, so to this, I added: 2 tbs jamaican curry powder 4 tbs allspice, coarsely ground Thoroughly mix the salt and spices together, then apply to the fish. Give it a good rub into the fish...there'll be more than enough salt and whatnot to cover the fish. Then wrap the whole thing in enough plastic wrap to cover the whole thing six times over. When it's wrapped, put it into a dish to catch the fluids, press it down with a cast iron skillet or similar weight, and let it sit for at least three days. I gave it five and it was perfect. Seriously, give this a try. The end results are delicious, and there's something kind of miraculous about watching a salmon fillet turn to lox. Now you: I'm sure some of you cure meat. I want to know how.
  22. A little sparkling lemonade with a splash of L'Artisinale and one or two dashes of Peychaud's bitters. I just took a photo of it...a pretty drink, really.
  23. It's gin. Absomphe: The phrase "Unholy trinity" is somehow closer to what I think of when I think of you.
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