I used to only drink Beefeater’s gin. Then all the stores around here stopped carrying it, because it was too cheap. Now they all carry much more expensive products. Beefeater’s is still available by mail order.
So with my last bottle of Beefeater’s I tried a martini test: Beefeater’s vs. Hendricks I put both bottles in the freezer as well as glasses for a few hours. Took them out, gave each glass an equal splash of vermouth, then poured in some of each gin. Tasted. Beefeater’s, of course. Beefeater’s was better. But after a few minutes, as the glasses warmed up a bit, I realized that I liked the one with Hendricks much better. So goes it with beliefs.
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ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
243
We eat sea bass a lot as it is the fish that Mr Bean catches most often. I have a several pounds left from last year vacuum sealed in my freezer but tonight’s dinner was freshly caught. Fish Tacos with lime slaw, black beans and guacamole. The Sprout made the quac.
Sorry about your dad @gcaggiano, and your parents @mariacarmen. I’m wondering how is it I’ve never seen or heard of Bluecoat? Maybe it’s because we had state run liquor stores until just a few years ago, not stocked with everything. Sure I could find it at BevMo now though. I’ll have to look, try, and compare with the other untried ones you mentioned. It will be an ugly job, but somebody’s got to do it! Ok, back to regular programming now; dinner will be roasted lamb shoulder, onions, potatoes, with steamed/sautéed green beans, most probably. No pics til tomorrow, cuz late…
You-know-what Day! BF took the leftover rib eye (i’d cooked another little one the other night and put it away), fried up some chips, and made guac & salsa fresca. El Yucateco green and red sauces at the table.
Backstory, we noticed a strong skunk smell this morning that got stronger as we approached the basement door. Husband was heading out for a week in the country and left me with a full freezer, pantry of canned and boxed goods and wine room in the basement. Okay. I don’t need no stinkin’ basement supplies.
Stewed green beans taught to me by my Turkish friend, with only mild tweaks - I can’t bring myself to use as much olive oil, but I still used triple my instinct . Also added a pinch of warming spices, which gave a nice background note but weren’t aggressive.
The neighbor dropped off some quinoa - plain, barely seasoned, with nuts and seeds for additional crunch.
I had a late lunch of leftover chicken tinga turned into chicken and rice, so I wasn’t super hungry - a bit of quinoa with green beans hit the spot.
Something different. Finally. After yesterday’s two hour trip for seafood. Tonight was a big baja shrimp cocktail. Courtesy of Rick Bayless. Really enjoyed it . Cheers .
Made a batch of pibil pork today and made tacos with pickled red onion, cilantro and some El Yucateco habanero hot sauce. Messed up the shape of some of the tortillas but actually got a couple of them to puff up which I usually have a hard time doing w/masa harina.
Dinner last night: Roasted Lamb Shoulder with lots of garlic, rosemary, olive oil, S&P and onions. Steamed asparagus, roasted baby potatoes, pan sauce. We used Chardonnay for the braising liquid. All very good!
I’m wondering how is it I’ve never seen or heard of Bluecoat? Maybe it’s because we had state run liquor stores until just a few years ago, not stocked with everything. Sure I could find it at BevMo now though. I’ll have to look, try, and compare with the other untried ones you mentioned. It will be an ugly job, but somebody’s got to do it! 
Ok, back to regular programming now; dinner will be roasted lamb shoulder, onions, potatoes, with steamed/sautéed green beans, most probably. No pics til tomorrow, cuz late…
. Also added a pinch of warming spices, which gave a nice background note but weren’t aggressive.
