Kranix
Deranged Homer
- Jun 27, 2012
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OT: Off Topic XXI - It's the End of the World As We Know It (and I feel fine)
- Thread starter Ace Rimmer
- Start date
Well Hungarian is one of the few languages Finnish is related, so no surprise if they sound the same, not sure if you knew this already. I have never heard enough Hungarian to say whether they sound the same or not.
The other major related language is Estonian, which sometimes sounds like a funny accent of Finnish (and probably vice versa for estonians).
Hungarian heritage? that's cool. I havent done any family research, but others have and I can find my direct ancestors from 15th century living in Finland using geni.com.
Nah, never been much of a drinker. I do have fond memories of going to those Langos stands along lake ballaton… some sour cream and cheese on top, my god. Have not been back in so long. Maybe some day.I throw my family on my back every day. They don't quite have a competition for that one.
You're part Hungarian? Did you ever drink a wine brand called Tokaji? I used to buy it a lot in Calgary. Reasonably priced sweet muscat wine. I think I haven't had it in almost a decade now. I used to drink it straight or like a heathen, I'd pour it on ice or a 4:1 wine to soda water ratio with a splash of lemon juice and/or black current syrup. Kinda like a variation of kir.
Products - Liquor Connect
Mmm. Hungarian food. I likes a good goulash and chicken paprikash with a lot of sour cream.
Ya they are all Uralic languages but split off thousands of yrs ago. I asked my mother about this, and ya the tone and sounds can be similar but they are totally illegible to each other regarding the actual words and meaning.
I do remember hearing a story on the internet of an Estonian man trying to address Hungarians in his language hahahaha. Just a curiosity, you mention that Estonian sounds like Finnish with a funny accent. In that case is it easy to communicate between one another or is there still a sizeable gap between he languages?
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Basic communication should be quite easy, although I've never had to talk non-Finnish speaking Estonian. There's a lot of estonian people working in southern Finland and most of the time their accent is quite easy to recognize.
Problems are in the words that sound like the same, but mean completely different things.
I also thought Japanese was easy to pronounce and read, when written in western alphabets. I dont think there's much of a relation when it comes to language from scientific point of view, just that it looks the same. Lot of vowels, short syllables and so on and pronaunciation was standard.
Figgy44
A toast of purple gato for the memories
- Dec 15, 2014
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When flames fans were asked to describe their expectations for the 2023-2024 season, many lol sang in unison...
I can't stop laughing while watching this video.
I can't stop laughing while watching this video.
Figgy44
A toast of purple gato for the memories
- Dec 15, 2014
- 14,140
- 9,535
Ace Rimmer
Stoke me a clipper.
Figgy44
A toast of purple gato for the memories
- Dec 15, 2014
- 14,140
- 9,535
Figgy44
A toast of purple gato for the memories
- Dec 15, 2014
- 14,140
- 9,535
Ace Rimmer
Stoke me a clipper.
Exactly what I did
The problem is I don’t have a replacement cork, and I’m really surprised at what happened. Bottom of the cork was moist, and maybe even a bit moldy, which probably caused it to break down, but I have no idea where the moisture could have come from. And I hadn’t opened that bottle for maybe three years.
- Oct 12, 2012
- 58,228
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wow, Drambuie, I haven't had that in forever
Bought my first ever bottle couple of weeks ago, to make a Rusty Nail. I've been starting to learn to make some cocktails lately.
Ace Rimmer
Stoke me a clipper.
Figgy44
A toast of purple gato for the memories
- Dec 15, 2014
- 14,140
- 9,535
Yeah, an Aberdeen Angus is superior to a rusty nail.
The Aberdeen Angus
@Dube Dube Doo is correct. Rusty nail is kinda meh and closer to a shooter than a sipper IMO. Upgrade it the Aberdeen Angus instead. (Blended Scotch, Drambuie, honey and lime/lemon juice).
The basics of the Abedeen Angus also paves the way for you to prepare a Gimlet (Gin, lime/lemon juice and simple syrup). Gimlet in turn paves the way for a simple Daiquiri.
Alcohol, sour and sweet are the basics of cocktails I make. I used to do Old Fashioneds, Manhattans etc. (dark liquor, sweet citrus such as orange, simple syrup and bitters). TBH, the mechanics aren't too dissimilar. The only question is what you have on hand as "simple syrups" and bitters.
Whiskey sour is my favourite at the moment. Others that I have tried and liked are Ward 8, White Lady, Southside. Making them isn't difficult, just need the right booze and bitters like you said. I need to buy orgeat from Amazon, other than that I can find or make syrups I need. And I could make orgeat as well but I'm too lazy. Also some Italian bitters are no available here.
Couple of youtube channels I've been following
and also bought Steve the Bartenders book
Ace Rimmer
Stoke me a clipper.
Figgy44
A toast of purple gato for the memories
- Dec 15, 2014
- 14,140
- 9,535
I migrated away from the Old Fashioned/Manhattan stuff because it got too sweet for me and I liked the sour stuff. It also takes some time to prepare (especially if you try and smoke it), so I didn't like how much time I was spending making cocktails vs actually socializing.
I do like sours. My wife especially likes them as well and so does my father in law. But I don't always have eggs on hand and I don't like having to screw around with storing the unused egg yolk or an accidental broken yolk in the whites while having a party, even though removing it is as easy as having a plastic water bottle. I'm lazy for pre-making it and egg whites in a carton is kinda gross to me.... but I think I'm at the point where maybe I'll start doing it a bit more and whether it's whiskey sour, pisco sour or Yuzu sour or any of those variations, I can make it for them.
My go to cocktail recipes lately for friends are French 76, Gimlet and Gin and Tonic. I often do variations of these recipes and I've often created many successful variations of these by adding splash combinations of orgeat, rose water and yogurt drink (ie: Yakult). Many friends love it and laugh when they're like, "Hey DoubleF, another one of the purple milky colored experiment please!" (I use Empress Gin which is Royal Blue but turns sorta crown royal bag purple when mixed with something acidic).
I only made the Aberdeen Angus once or twice more than a decade ago (literally learned how to make it from an anime episode I watched) because most places/bartenders refused to attempt to make it, and just gave me rusty nails instead (I guess they didn't have honey or enough lime?). But TBH, when I made it, I quite enjoyed it, even though I could taste an imbalance of the flavors due to my lack of familiarity with cocktail making at the time (had too much lime juice and honey wasn't melted enough). It might be time to circle back to this one and make it a regular part of the repertoire. No thanks to rusty nails though. Rusty nails remind me of fireball with less ridicule.
I would recommend aiming to make it slightly hotter rather than just warm though. It's a really refreshing warm alcoholic drink in a category that IMO is too dominated with drinks that are sweet with little variation. Most of them are also just other hot beverages "with a kick" so it's kinda bleh there as well. I'd argue if you know someone who knows their whiskey or isn't completely a whiskey fan, this is a good drink to adjust a scotch/whiskey that isn't completely to their liking, to flavor closer to their liking. It just feels like a good type of drink that you can enjoy that just seems to have a form of warming recovery type of effect.
I think I'll make more Aberdeen Angus and sours going forward.
It's too characteristically close to a sweet brown liquor to me. Some have said it reminds them of a lower end old fashioned/Manhattan depending on the base whiskey. But without citrus being added, I personally feel like it has a lot of bite that is intentionally hidden under sugars, so it reminds me of shots of fireball instead.
I'd never make a rusty nail ever again (whiskey and drambuie only). I'd at least toss in a splash of citrus (ie: bottled lemon juice) and attempt to pawn it off as a low end Manhattan/Old fashioned variation without bitters. (the Drambuie sorta qualifies as a simple syrup).
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- Oct 12, 2012
- 58,228
- 10,217
Finally decided to cut the cord when my current Shaw contract expires. I only watch SN (Flames and Jays) and WWE Network for PLEs, and since 250 a year is less than $30/mo + the cost of a TV plan. for WWE Network and SN, it was a pretty easy decision.
Figgy44
A toast of purple gato for the memories
- Dec 15, 2014
- 14,140
- 9,535
