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I think Makers Manhattans are nice; I've even ordered them, but on the whole they're usually sweeter than what I prefer. IMO rye seems to compliment the sweet vermouth well. A Rob Roy is nice too, just sub Scotch for the whiskey...

I second that. They are GREAT on sanwiches!

Incidentally... you mentioned Salsa Lizano... can you get it where you are?

Ha! :tongue: I guess I'm one of the lucky ones, though. Lentils, chickpeas, black beans, and red beans have been constants in my diet for around a decade and a half, and they've never given me any, ahem, trouble.

In a similar vein... I needed to make us a little dinner in a hurry before we went out to do some stuff tonight, and I came up with something pretty good: avocado, arugula, those fire-roasted red and yellow peppers (the pickled kind in a jar, from Trader Joe's), capers, and hummus, on toasted...

My thoughts, to the word! I'm all about rice and beans, but not just in the usual sense- I like white rice, basmati rice, brown rice, wild rice, black rice, and lentils, red beans, black beans, chick peas, aduki beans, and kidney beans. So much variety and so many possibilities! For sure. The...

Manhattans are great and I'd love to see them become more popular! I make 'em with rye, not bourbon, but eventually I'll get around to trying to do it with bourbon. A Knob Creek Manhattan would be quite a drink!

I can't see old fashioneds becoming popular, although I love 'em. Here's how I make mine: Dissolve one sugarcube in a couple tablespoons water. Add rye whiskey, two ice cubes, and a healthy dash of bitters. Garnish optional. By the way, did I misunderstand you, or did you mention putting an...

I think Maker's is overrated... but still pretty decent.

Just wondering who else was out there! I'm curious how long your diet has been vegan, what you find easiest and hardest about it, and maybe a few of your favorite things to make. I was a vegitarian for around six years, and went vegan around three weeks ago. So far so good- actually I've tried...

For what it's worth, according to wikipedia: Carbonated water, also known as soda water, sparkling water, fizzy water, club soda, or seltzer water, is plain water into which carbon dioxide gas has been dissolved. The process of dissolving carbon dioxide gas is called carbonation. It results in...

I usually begin a pasta sauce by simmering garlic, onions, and mushrooms in olive oil. Generally, I add wine towards the end of this stage, before adding everything else. Also, someone mentioned dry vermouth. I wouldn't use it in a red sauce (although who knows, it might be good) but for many...

I'm a bit of a latecomer to this thread, but since I'm pretty passionate about the classic cocktails, here goes. Forgive me if I sound a little opinionated! :smile: I cannot for the life of me understand what people call the "vodka martini". I think it's a stretch even calling it a martini...

I have a friend who really likes Stoli Vanilla and soda. Not my thing but I must admit it tasted pretty good. For me, you just can beat a quality potato vodka, neat, striaght from the freezer and into a chilled glass, maybe with some pierogies.

I wonder what a whiskey tonic would taste like... My guess: :sick:

Ah the great divide.... the sweet/fruit cocktail fans versus the bitter/strong cocktail fans. I fear the two shall never see eye-to-eye. :smile:

A question on that... I've know some people will boil the tofu for a bit in water before adding to a recipe, with the idea that this makes it retain flavors better. Thoughts?

Excellent, thanks!

I did not know that! :huh:

My problem with vodka in drinks is that it doesn't have enough flavor. It get bowled over by the tonic and the drink just tastes like slightly waterey tonic to me. But with gin, you can taste the mingling of the two. I like vodka, but well-chilled and neat is the only way for me!

All I can do is agree, and add that a bit of freshly squeezed lime is a must. The gin and tonic is a mighty fine drink!

Mushrooms are one of my favorites for that! Yeah, I always think the whole "tasteless tofu" thing is a bit of a cheap shot. If I just boiled some potatos, and dropped them, plain, onto a plate in front of someone who'd never tried them before, they'd probably think they weren't a big potato...

I like that too! Maybe this: marinade the mushrooms in the vermouth, then saute everything, then throw in the processor with some fresh herbs, then spread on the olive-oil-ed toasted bread. Thanks everyone, this is coming together!

I like that idea a lot. Hmm, maybe something like that, but making it peppers, capers, and mushrooms. ...maybe marinating the portobellos in dry vermouth a bit too?

Or set the bunny free and make a sidecar! :smile: Sidecar (cocktail) - Wikipedia, the free encyclopedia