Author Topic: Martini's  (Read 8428 times)

Offline majorvices

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Re: Martini's
« Reply #30 on: July 08, 2010, 04:46:56 PM »
Some of these martini ideas are making me rethink my aversion. Esepcial the steak and cheese one up above! Smoked salmon, smoked gouda and garlic stuffed olives - that's what I want!!
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Offline beerocd

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Re: Martini's
« Reply #31 on: July 08, 2010, 06:33:39 PM »
MEAT-ini
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Offline dbeechum

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Re: Martini's
« Reply #32 on: July 08, 2010, 06:38:16 PM »
Oh, and I prefer to shake, hard, for about 45 seconds, to break up the ice cubes.  I love to pour my martini into a glass from the freezer and see slivers of ice float up into a layer on the surface of the martini.

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Re: Martini's
« Reply #33 on: July 08, 2010, 09:26:03 PM »
Hey, nothing wrong with shaking! Deliberately watering it down with ice, though... that's just heresy. ::)
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Offline pyrite

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Re: Martini's
« Reply #34 on: July 08, 2010, 10:24:37 PM »
Hey, nothing wrong with shaking! Deliberately watering it down with ice, though... that's just heresy. ::)

hershey's chocolate,, as if it was watered down chocolate. :P
Why not just bypass all the fancy stuff and just take it straight. ;)
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Offline euge

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Re: Martini's
« Reply #35 on: July 10, 2010, 12:13:11 AM »
Some of these martini ideas are making me rethink my aversion. Esepcial the steak and cheese one up above! Smoked salmon, smoked gouda and garlic stuffed olives - that's what I want!!

Smoked salmon, habanero olive and jalapeno muenster. I just love the way the alcohol really brings out the salmon that's gotten a little spicy from the habanero.

My lips are tingling... This drink is awesome!



I've got the cream cheese and smoked gouda too:

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Offline capozzoli

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Re: Martini's
« Reply #36 on: July 10, 2010, 08:45:54 AM »
That makes me think, How bout a Jewish Martini?

Garnish with olive, lox, cream cheese, tomato and onion. Throw a couple of capers in there for good measure.

 
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Offline richardt

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Re: Martini's
« Reply #37 on: July 10, 2010, 11:19:22 AM »
How about a scallops and bacon martini?

Offline majorvices

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Re: Martini's
« Reply #38 on: July 11, 2010, 04:28:54 AM »
I was telling my wife about this thread last night and about the "cocktail and a snack" idea and she thought it sounded like just about the grossest thing ever. Guess a meatini is a guy thing.
Keith Y.
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Offline bluesman

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Re: Martini's
« Reply #39 on: July 11, 2010, 04:55:59 AM »
This thread is making me hungry and thirsty. I'm really liking the Smoked salmon, habanero olive and jalapeno muenster martini. Looks good... sounds good...well... I might have to give that a try sometime.
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Offline brewballs

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Re: Martini's
« Reply #40 on: July 11, 2010, 10:01:22 AM »
I'm with your wife. Throwing meat and crap in a good drink sounds gross to me as well.
Change it back.

Offline babalu87

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Re: Martini's
« Reply #41 on: July 11, 2010, 04:35:25 PM »
I was telling my wife about this thread last night and about the "cocktail and a snack" idea and she thought it sounded like just about the grossest thing ever. Guess a meatini is a guy thing.

She should have a chat with my wife  ;D

First time we made Tuna-tini's she was all about that  ;)
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Offline tygo

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Re: Martini's
« Reply #42 on: July 11, 2010, 05:37:41 PM »
That makes me think, How bout a Jewish Martini?

Garnish with olive, lox, cream cheese, tomato and onion. Throw a couple of capers in there for good measure.


Not sure about all of that but the capers sound interesting.  I believe I have some of those in the fridge.  Might have to give it a try.
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Offline euge

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Re: Martini's (oop's Gibsons..)
« Reply #43 on: July 13, 2010, 01:22:57 AM »
Had a special order brought in: Alsatian dried sausage from Castroville. Dreamed of it in a martini. But how to prepare?

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Offline nicneufeld

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Re: Martini's
« Reply #44 on: July 13, 2010, 02:25:23 PM »
Normally I'd think this would qualify as a gross idea, but I have to give the benefit of the doubt...if any drink would strike me as working well with a carnivore's garnish, the savory flavors of juniper and herbal vermouth would seem like the ideal place for it.

That dried sausage looks similar to some sremska kobasice I had recently...almost a beef jerky like flavor in a dried cured Serbian sausage.  Too bad I ate it all, it would do nicely as a garnish!  Probably would color the gin though.