want to get this back up and running from monday think i might open a dj site aswell keep you all posted……
want to get this back up and running from monday think i might open a dj site aswell keep you all posted……
Gibby’s Game room My gaming setup in our living room!
The Baltimore Zoo drink was founded at Purdue University, West Lafayette, Indiana (IN), somewhere in the 1990’s. Purdue graduate of ’97, Leon A. Bogucki, kindly described it as “a glorified Long Island Iced Tea without the coke”, and “like drinking Kool-Aid”. He also recalled “I remember it being the big thing right around 1995 … I used to know the bartender that claimed he invented it”. There are several variations, one of which is to replace the splash of beer with sprite. Leon also told us the best Baltimore Zoo’s are served at Harry’s Chocolate Shop in West Lafayette itself.
1 shot vodka
1 shot light rum
1 shot gin
1 shot triple sec
1 shot Southern Comfort® peach liqueur
1 shot amaretto almond liqueur
1 shot grenadine syrup
1 dash sweet and sour mix
1 splash beer
Add the liquors and grenadine to a highball glass with ice. Top off with sweet and sour mix, add a splash of beer, and stir.
This is a popular Sex on the Beach and what is most likely the original. Popular substitutes include using pineapple for the orange, or Midori & Chambord instead of schnapps.
Add vodka and peach schnapps to a highball glass over ice. Fill with equal measures of cranberry juice and orange juice, and stir.
This drink is referenced in the song “Thug Passion” by rapper 2Pac in which the ingredients are “alize and cristal”. Cristal is the brand name of a well-known Champagne produced by Louis Roederer, Since we don’t expect everyone to have $350 for a bottle, we listed generic Champagne.
Shake ingredients over ice and serve.
We’re more likely accustomed to the Martini by psyche than any other cocktail; James Bond, F.D.Roosevelt, Ernest Hemingway. When reminded of this drink, knowing of it’s social hierarchy, few can deny it’s merits. To an old hand, a well made Martini is pure delectation. As writer and novelist Bernard DeVoto once said “You can no more keep a Martini in the refrigerator than you can keep a kiss there. The proper union of gin and vermouth is … one of the happiest marriages on earth, and one of the shortest lived.”
Stir with ice cubes, and strain into a chilled cocktail glass. Garnish with an olive or a twist of lemon.
Referenced in the song “Caribou Lou” by rapper Tech N9ne where he sings about it – “…151 rum, pineapple juice, and malibu, caribou, get them all numb…”. The directions are included in the song also but are scaled to a unknown jug quantity. Therefore mix as you please but remember it’s the 151 that will hit you. Originated in Kansas City, MO.
Shake or serve up with ice in a highball glas
i blame the world cup and all that has gone along with it for not posting on this blog recently….
Ode to the Nice Guys This rant was written for the Wharton Undergraduate Journal This is a tribute to the nice guys. The nice guys that finish last, that never become more than friends, that endure hours of whining and bitching about what assholes guys are, while disproving the very point. This is dedicated to those guys who always provide a shoulder to lean on but restrain themselves to tentative hugs, those guys who hold open doors and give reassuring pats on the back and sit patiently outside the changing room at department stores. This is in honor of the guys that obligingly reiterate how cute/beautiful/smart/funny/sexy their female friends are at the appropriate moment, because they know most girls need that litany of support. This is in honor of the guys with open minds, with laid-back attitudes, with honest concern. This is in honor of the guys who respect a girl’s every facet, from her privacy to her theology to her clothing style. This is for the guys who escort their drunk, bewildered female friends back from parties and never take advantage once they’re at her door, for the guys who accompany girls to bars as buffers against the rest of the creepy male population, for the guys who know a girl is fishing for compliments but give them out anyway, for the guys who always play by the rules in a game where the rules favor cheaters, for the guys who are accredited as boyfriend material but somehow don’t end up being boyfriends, for all the nice guys who are overlooked, underestimated, and unappreciated, for all the nice guys who are manipulated, misled, and unjustly abandoned, this is for you. This is for that time she left 40 urgent messages on your cell phone, and when you called her back, she spent three hours painstakingly dissecting two sentences her boyfriend said to her over dinner. And even though you thought her boyfriend was a chump and a jerk, you assured her that it was all ok and she shouldn’t worry about it. This is for that time she interrupted the best killing spree you’d ever orchestrated in GTA3 to rant about a rumor that romantically linked her and the guy she thinks is the most repulsive person in the world. And even though you thought it was immature and you had nothing against the guy, you paused the game for two hours and helped her concoct a counter-rumor to spread around the floor. This is also for that time she didn’t have a date, so after numerous vows that there was nothing “serious” between the two of you, she dragged you to a party where you knew nobody, the beer was awful, and she flirted shamelessly with you, justifying each fit of reckless teasing by announcing to everyone: “oh, but we’re just friends!” And even though you were invited purely as a symbolic warm body for her ego, you went anyways. Because you’re nice like that. The nice guys don’t often get credit where credit is due. And perhaps more disturbing, the nice guys don’t seem to get laid as often as they should. And I wish I could logically explain this trend, but I can’t. From what I have observed on campus and what I have learned from talking to friends at other schools and in the workplace, the only conclusion I can form is that many girls are just illogical, manipulative bitches. Many of them claim they just want to date a nice guy, but when presented with such a specimen, they say irrational, confusing things such as “oh, he’s too nice to date” or “he would be a good boyfriend but he’s not for me” or “he already puts up with so much from me, I couldn’t possibly ask him out!” or the most frustrating of all: “no, it would ruin our friendship.” Yet, they continue to lament the lack of datable men in the world, and they expect their too-nice-to-date male friends to sympathize and apologize for the men that are jerks. Sorry, guys, girls like that are beyond my ability to fathom. I can’t figure out why the connection breaks down between what they say (I want a nice guy!) and what they do (I’m going to sleep with this complete ass now!). But one thing I can do, is say that the nice-guy-finishes-last phenomenon doesn’t last forever. There are definitely many girls who grow out of that train of thought and realize they should be dating the nice guys, not taking them for granted. The tricky part is finding those girls, and even trickier, finding the ones that are single. So, until those girls are found, I propose a toast to all the nice guys. You know who you are, and I know you’re sick of hearing yourself described as ubiquitously nice. But the truth of the matter is, the world needs your patience in the department store, your holding open of doors, your party escorting services, your propensity to be a sucker for a pretty smile. For all the crazy, inane, absurd things you tolerate, for all the situations where you are the faceless, nameless hero, my accolades, my acknowledgement, and my gratitude go out to you. You do have credibility in this society, and your well deserved vindication is coming. Fu-zu Jen, SEAS/WH, 2003
There’s more to tasting a glass of wine than throwing it down your gullet. We’ll start slow.
Hold the glass over a white background, like a napkin or tablecloth. Colour varies with age, varietal (i.e. Chardonnay is darker than Riesling) and time spent in the barrel. White wines range from almost clear to pale yellow-green, straw/yellow, light gold, gold or old gold, to maderized brown. Reds can be magenta, purple, ruby red, red, eggplant, brick red or orange, red brown and finally, brown. (If you’re not drinking Sherry or Madeira, brown is not a good thing.)
Swirl the wine to aerate it. This releases ethers, esters and aldehydes that combine with oxygen to bring you the wine’s aroma or bouquet. It doesn’t take much practice, but if you’re just learning, start with a white or dress down.
Follow yours. First: the flaws. If there’s a moldy, wet cardboard aroma it may be “corky” or tainted. Drink not, or suffer the consequences. Sulfur (burnt match) aromas may dissipate with a little air time or may not even bother you too much, but too much sulfur dioxide is a problem. If your wine smells like Sherry but isn’t, that’s a problem. Likewise for vinegar. If a wine smells clean, fresh, and ripe to you, get out of the embarrassing tasting spotlight and motion for the waiter to pour. Only cigar smokers swish and contemplate the “legs” of a wine. The “nose” should also be faithful to the grape’s variety, which is something you have to learn over time.
Skip the sip. Soak your taste buds by taking a decent mouthful and rolling it around. Sweetness is detected at the tip of the tongue, so you’ll be aware of residual sugar right away. Varietal characteristics are picked up in the middle of the tongue; tannin (in most reds and wood-aged white) starts there. Acidity hits the sides of the tongue, the cheeks and the back of the throat. Oak — despite all the faux connoisseurs waxing poetic about a Chardonnay’s “complex oakiness,” the presence of oak is usually a negative attribute. Many delicious wines are appropriately aged in oak barrels, a process that enhances a wine’s body and viscosity. Many domestic whites under $15 are not just aged in oak but also oak-fermented — that is, artificially sweetened with oak chips, powders, and essences. The process disguises the natural flavour of the grape varietal with what is all too often the rough-hewn sweetness of, say, burnt caramel popcorn. Too much of any one flavour almost always means it’s out of whack. Aftertaste is what lingers after you swallow. A long pleasing aftertaste with a nice balance of the other components is the sign of a high quality wine.
What was the body of the wine like? Light (like skim milk), medium (like whole), or full bodied (like cream)? If it was a white wine, how was the acidity? Too little and flat? Just right, crispy, fresh and pleasing, or too high and burning your mouth? For a red wine, tannins are a big factor. Light tannins make for a soft wine. They can be present, ripe and pleasing, or too high, leaving a dry mouth feeling that may indicate some cellar time is needed to chill out. How long did the “finish” last? A couple of seconds, or much longer, as great wines tend to? Is it ready to drink? Are all of these components appealing to you? Is it worth the price? Can you think of a food it might go well with? And most important: was it good for you?
Remember, red wine is not necessarily more sophisticated than white, and not necessarily the only choice with meat. In fact, because whites are generally lighter in weight than reds, they lend themselves more easily to a wider range of foods. While there are any number of great sipping wines, light- to medium-bodied wines that are high in acidity and sugar and low in alcohol tend to be the most flexible and complimentary to our lighter, more dynamic diets. Food-friendly whites include Riesling, Pinot Gris, Sauvignon Blanc; the best choices among the reds are Cabernet Franc, Barbera, Gamay, Pinot Noir.
Regional wine qualities tend to reflect the specifics of regional cuisines. So picking a region to tour often means choosing what kind of food you want to eat for ten days straight. Here are Gluckstern’s top wine picks in Europe:
Northern Italy: Piemonte and the Veneto are greatly influenced by the rich subtelty of their butter-worshipping French and Swiss neighbors. Whites: From Piemonte, Pinot Bianco, Soave, Pinot Grigio with shellfish and fish; the sparkling Prosecco from the Veneto. Reds: Franciacorta Rosso (Cabernet Franc, Barbera, and Merlot) with meat; Amarone (Molinara, Rodinella and Corvina), Barbera, and young Nebbiolo with lamb and game.
Central Italy: Trendy cuisine from Tuscany and Chianti favors lighter pastas, vegetables and seafood. Whites: Verdicchio, Orvieto (Trebbiano and Garbanega), Vernaccia di San Gimignano. Reds: Sangiovese, Morellino, Rosso di Montalcino, Chiantis, Vino Nobile di Montepulciano, Brunello di Montalcino. For tricky-to-pair cured hams and cheeses, fruitier reds are a good choice: Valpolicella (Corvina, Molinara, Rodinella), Barbera, Dolcetto, Ruffina.
Sicily and the South: Campagna and Sardegna—land of hard sheep’s milk cheese, salty fish, tomatoes and plenty of garlic—favor sweeter, prunier wines like Greco and Fiano from Campagna and Vermentino from Sardegna.
Northern and Central France: Delicate butter and cream sauces paired with exquisite veal stock reductions and tarragon call for great big wines that have high acidity. For fish or vegetables in light cream sauces, escargot, and oysters: Loire Chenins (Vouvray and Montlouis), Loire Sauvignons (Sancerre and Pouilly-Fumé), and Champagne. For veal, pork, and white meat birds: Loire Cabernet Francs (Saumur, Chinon, Bourgueil) and the Gamay wines of Beaujolais. For red meat and game: Bordeaux and red Burgundies.
Provence and Southwestern France: Like Southern Italy, salty fish, tomato sauces, peppers, olive oil, and herbs go well with the regions many rosés and Ugni Blanc from Cascogne. With light meats and heavy seafood, Viognier, Roussanne, Marsanne, Côtes-du-Rhône Blanc, Condrieu, and Hermitage Blanc. Heavy goose liver pâté and duck can take heavy black wines like Cahors (Malbec), Madiran (Tannat), Bandol (Mourvèdre), and Syrah-Grenache (blends from Châteauneauf du Pape, Gigondas, Côtes de Roussillon, CÔtes de Lubéron, Corbieres, St. Chinian, and Minervois) and northern Rhône Syrahs like Cornas, Côte-Rôtie, and Hermitage.
Alsace: For the cuisine of this region, which is heavily influenced by its potato-, goose-, and sauerkraut-eating German neighbors, heavy aromatic whites are in order: Alsace Pinot Blanc, Tokay-Pinot Gris and the flowery and fruity Gewürztraminer.
Germany: Wines that are high in acid provide a necessary counterbalance to the fatty, bland, carb-and-meat-centric northern European diet. The Mosel Rieslings are citrusy, whereas Rhine River wines tend to smell vaguely of peaches. Nahe River wines are a combination of the two. Rheinhessen wines tend to have smoky undertones to their fruity flavour. Wines from the Rheingau region are dry. The increasingly popular Rheinpfaltz (or just “Pfaltz”) style is both full and fruity and includes Gewürztraminer, Scheurebe, Spatburgunder (Pinot Noir), and Chardonnay.