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Auguru

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Everything posted by Auguru

  1. Auguru

    Absinthe in Films

    For the Louise Brooks fans, see the following link to a Wired online article about Amy Crehore's nod to Louise in one of her paintings... If she only used a "flying monkey" motif, the circle would tighten considerably. Louise Brooks inspired painting by Amy Crehore
  2. Auguru

    Combatting the Bullshit

    I kinda like the natural selection approach: since many of these folks are overly susceptible to hyperbole and deceptive marketing, try diverting their attention with the lore on strychnine. Sure to solve the problem. Darwin award winners-to-be...
  3. Happy Birthday, chrisr523! L'heure verte beckons...
  4. Auguru

    Greytail!

    Happy Birthday, Greytail! And remember to drink responsibly. "There's nothing more relaxing than a bath..." Jean Paul Marat
  5. Auguru

    Absomphe!

    Happy Birthday, Absomphe! I'm a few minutes late, so I guess this is a belated wish. Then again, I hear tell you're old enough to miss us youngsters' mistakes (you've got at least 4 years on me, after all). By the way, given your oft referenced relationship to the "Old Ones", I was wondering how this fellow was doing? Separated at birth?
  6. Auguru

    What ya drinking tonight?

    How did you make the tonic? Where did you get the quinine suliphate? I summarized the recipe (from Imbibe Magazine) in the Kensington Gin thread along with a follow-up post on an alternative source for the quinine/cinchona bark. After trying several gins, I think the Martin Miller pairs best, so far. While I have yet to try it, a friend thought Bluecoat Gin was the best with this home made tonic.
  7. Auguru

    What ya drinking tonight?

    Pink and Blue. If not "androgynous" then perhaps "hermaphrodite" or the less PC "Klinefelter"...
  8. Auguru

    What ya drinking tonight?

    Ah! I've always wanted to take a long train ride. The closest so far was the short ride up Pike's Peak. I missed a chance to ride the train from Durango to Silverton, but the car ride that parallels it is nice. One of my favorite films ("The Grey Fox" with Richard Farnsworth) has some great train scenes. Wish it was released on DVD (or better yet, HD DVD). Have fun, T73!
  9. Auguru

    What ya drinking tonight?

    OK, Martin Miller gin and homemade tonic for me tonight. As for wisdom teeth... I had mine out in two passes while in college (they were partially breaking through the gums and causing extra crowding of my already overly crowded teeth). Anyway, my dentist at the time was a retired Naval dentist and figured everyone ought to be able to take dentistry without meds! Not being a military man, I demurred and went for the Novocaine (he didn't offer laughing gas, come to think of it, I don't think he even had any). The first two teeth came out without much fanfare. Clearly happy with the outcome, I went obligingly into the second round. The third came out fine, but the last wouldn't budge. The dentist had to cut a groove and use a tool to break it into two pieces. He got most of it out and I dodged the "nerve damaged rictus grin." I still have the beastly teeth in my tool box. I had lots of fun bringing them out while my kids were little and regaling them with wild dental tales! Correction: true dental stories. Now about the dreaded "dry socket"... Pan Buh, please tell me the high colonic style of painting has been abandoned...
  10. Auguru

    Hello from another Minnesotan

    Welcome, Phoenix! (From a native Phoenician, long transplanted to Atlanta).
  11. Auguru

    Greetings from Prof. Push/Pull

    Welcome, Prof! A true-to-life gene jockey! You aren't into regulatin' α and/or β thujone expression in A. absinthium are you? If so, you might want to check with the folks at Veridian (makers of lucid, Absinthe Supérieure).
  12. Auguru

    Whizz!!

    Happy Birthday, Whizz! It's tingling time...
  13. Auguru

    verbal_kraze!

    Happy Birthday, Verbal! If you're not careful, absinthe will lead you down the road to rune...
  14. Auguru

    Happy Day momo!

    Happy Birthday, Momo! Heure pour l'heure verte avec la grenouille verte...
  15. Auguru

    Hill's Czech style Absinth

    Promoting a product you have to investigate "after the fact" suggests your knowledge is limited. I don't mean to sound overly critical, just that you are trying to defend your position but haven't yet acquainted yourself with the details necessary to make a convincing defense. Likewise, you will probably be better positioned to promote and market your family's product after said acquaintance. Surely, it is of little value to respond to the many posts without this info. Take your time. There will no doubt be many posts in the meantime concerning the previous discussion, but carrying the discussion forward will be more meaningful when you have the additional information needed. Case in point. Without sufficient information claims that a particular product has a particular "quality" and represents a "new evolution in Absinth" is only meaningful in context. Using the term "truth" is also sensitive since it implies the ongoing questions are accusations of untruthfulness. This usually results in "hackles being raised" and the discussion degrading into name-calling and tit-for-tat exchanges. A key complaint in the foregoing conversation is that the marketing of some Czech absinth products misrepresents the relationship between these "new" Czech products and the historic products (and those "new" products that adhere closely to the recipes and classical distillation methods used by the earliest and most successful commercial producers of the 18th, 19th and 20th centuries). If the marketing was clearly presented so the consumer understood the difference between the two, I doubt many here would object. They might not buy these "evolved" absinth products, but would not object to their presence in the marketplace either. A cooling off period seems in order. Let's see what details Tom is able to provide. As for the debate over what is and isn't legitimately labeled absinthe, I would like to suggest perusing the recent review by Lachenmeier* in the scientific journal "Critical Reviews in Food Science and Nutrition." Lachenmeier makes a very strong case for what legitimately (historically) constitutes absinthe and argues a specific marketing definition is in order. Lachenmeier, D. W., S. G. Walch, S. A. Padosch, and L. U. Kroner. 2006. Absinthe--a review. Crit Rev Food Sci Nutr 46:365-77. See also this newer paper: Lachenmeier, D. W. 2007. Assessing the authenticity of absinthe using sensory evaluation and HPTLC analysis of the bitter principle absinthin. Food Research International 40:167–175.
  16. Auguru

    I have a dream ...

    Recalling dreams seems directly proportional to the amount of sleep I've had. Since I have gradually clipped my sleep down to 5 - 6 hrs/night, I rarely wake up in a dream cycle. If I indulge on the weekend and get 7 - 8 hrs, I have a better chance of recalling any dreams. Absinthe and/or the WS have not featured in any dreams, as I can recall anyway. Maybe the "priming" option can be attempted in the near future. As for historical dreams, I used to have awful nightmares as a kid. While in college, I tended to sleep more and had many detailed and disturbing dreams. I kept a dream journal for a while (though never set about interpreting them), but this has lapsed. Dreams of flying (and falling) were common when I was young. I don't ever remember "hitting" the ground, but do remember bouncing back out of the Grand Canyon once.
  17. Auguru

    What ya drinking tonight?

    Member to Advanced Member transition! 499...500...501... Yeah! Alright, I know it is just a numbers game, but it still calls for a Duplais Blanche!
  18. Auguru

    Hill's Czech style Absinth

    I don't think anyone here is disparaging your families' distillation experience or the quality of the production methods. The products marketed as Czech absinth may use the highest quality ingredients, employ modern and appropriate distillation methods, and appeal to consumers that appreciate their particular tastes. The main question seems to me to be whether the production yields a product that can be sold alongside other "traditional" absinthes as an equal. The use of the term "traditional" implies a certain historicity, a history spanning some significant period of time. If I invent a product tomorrow and add the "traditional" label next year, the meaning is quite different than claiming my product conforms to "traditional" methods that were in use for more than a century and comparable to extant bottles of vintage products. Without such examples of Czech products or incontrovertible documentation (recipes, etc...), it is hard to understand the used of the term "traditional". I have no objection to innovation and am happy to see your family succeed in producing a product that appeals to consumers, wherever they are. I do object to poorly made products (I am not pointing at yours) that are marketed as "typical" or "traditional" that clearly are not, or at least bear no resemblance to historically produced products.
  19. Auguru

    Hill's Czech style Absinth

    I would venture to say that nary a person in the world can make alcohol from wormwood. It is a flavoring ingredient only. To make alcohol from it would require the conversion of the cellulose into a carbohydrate fermentable into alcohol. I doubt the leaves and flowers of A. absinthium have enough carbohydrate/sugar to be directly fermented into any sort of alcohol. I suspect this comment was simply a slip of the tongue. A sort of verbal typographic error. I will defer to others more knowledgeable than myself, but since absinthe was produced continuously through the 20th century in Spain and other countries while banned in other parts of Europe, it certainly wasn't "rediscovered" in the the 1990s. It was "re-marketed" in the 1990s. I suspect there are a few of the "clandestine" distillers in Switzerland who produced absinthe throughout much of the same period (though it was apparently not openly available as a commercial product) who would contend they helped keep the historical process alive. Of the historical recipes I've read (including scanned images of the originally published books), all of the recipes prominently featured anise. It would seem to me that anise, next to the lesser relative quantity of wormwood, is a key ingredient and should be obvious in the taste. I am likewise ignorant of exactly when the water dilution/louche effect became part of the historical approach to consuming absinthe, but since the flavor is so significantly enhanced by this dilution with water, I suspect it was part of the appreciation of this high proof liquor from its inception. To my understanding, it is almost a given that a product that doesn't have an appreciable louche effect does not contain enough of the key/historical ingredients to meet the definition of "absinthe". Otherwise, such products should probably be called "wormwood flavored" liquors.
  20. Auguru

    Pynchon

    Must... resist.... zombie powder...
  21. Auguru

    Growing Wormwood

    I took a few pictures of my A.a. and Powis Castle: Here is a close-up of the A.a. Here is the Powis Castle:
  22. Auguru

    JCBPHD!! It's your day!

    Good lord, has an entire year slipped by? Another reason to celebrate is always welcome! I don't know if I'm anticipating or am stuck in some sort of groundhog day sort of thing...
  23. Auguru

    What ya drinking tonight?

    Sarticious gin and homemade tonic (see discussion here). Refreshing after a long day in the hood. That is chemical fume hood...
  24. Auguru

    Kensington Gin

    I got around to trying the "homemade" tonic as described in Imbibe magazine. I've gotta say it turned out great! I was never much of a gin & tonic fan, but this may make a convert out of me. I ended up ordering the cinchona bark from Penn Herb. It was somewhat coarse and had to be ground to a powder (used my coffee grinder). The other ingredients weren't too hard to find locally, but it did take a bit of searching to scare up the citric acid. My batch isn't quite as red as shown in the magazine article, but it is a kissing cousin. After dilution with the gin and soda water, it looks more reddish/golden. The only real problem is that a batch makes roughly a liter of the tonic syrup/concentrate. I've already shared about half with friends and co-workers, but am going to try freezing some to see if it will store for more than a few weeks (at refrigerator temperatures as suggested in the article). The taste is relatively strong and citrusy, so pair it with a bold gin. The article suggested No. 209, which was good. I also tried it with Sarticious and plan to go with the Tanqueray No. 10 next.
  25. Auguru

    Growing Wormwood

    As for noxious weeds, I battled spurge at our old home. A truly despicable plant. Spreads fast, crowds out the grass, and worst of all, is a skin irritant (burns, itches when you break the stems and leaves--releasing a milky fluid). I had to basically kill the entire lawn (twice!) before I got a handle on it and could replant with fescue. As for the wormwood, mine did flower last year (a little anyway), but I see no evidence of new plants derived from seeds. Maybe I cut it back before the seeds could disperse?
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