Solitaire Posted July 31, 2011 Report Share Posted July 31, 2011 ^ Have done that too. Somewhere else. Not proud of it now. Though we all left together so that's less..er..bad I guess. Gaurav, thanks for the recipe. Rep due when I switch on my computer. Will try it prolly on Sunday. Hopefully won't mess it up too bad. Rep ? So did it work? Quote Link to comment Share on other sites More sharing options...
Bird Bird Bird Posted July 31, 2011 Report Share Posted July 31, 2011 (edited) Nice tip there with the coffee ice cubes, Fatty. Something similar for those who like shots http://www.buzzingaa.com/ice-shot-glass-tray.html Sadly alcohol cannot be frozen at home freezer else a glass made out of whiskey/vodka/peach schnapps would be so awesome ! Just pop it in a complementing drink for instant boing ! Also - How to taste Vodka: How to taste vodka. Or... "You have nothing to lose but your ice!" A few words on how to drink, taste and evaluate our favorite drink ... Preparation (aka "Everything"). To begin with, vodka should be frozen. Specifically, it should be stored in the freezer overnight, or at least for a few hours. This will bring the liquor to its proper consistency and flavor. It is how Russians drink vodka, and, well, they started this whole thing. "On the rocks"? We think not. Alcohol is nature's anti-freeze. Pour vodka over rocks and the rocks melt. You wanna drink vodka or water? Lose the ice. Ice is for amateurs ... Drinking. Vodka has become so popular because many consider it the "perfectly neutral" base for mixed drinks. Frankly, to us Vodkaphiles, that's a bit like buying a car for the sunroof. Sure, we like our vodka martinis and vodka tonics. But to really enjoy vodka, you need to learn to appreciate it straight up. No ice. No water. No vermouth. No tonic. Etc. Get yourself a nice 2-3 oz., clear glass. Pop in in the freezer for an hour. Then pour in a healthy shot of your frozen vodka. Let the vodka warm up just very slightly, holding the glass in your hand. This will take just a bit of the freeze off it. If vodka is too cold, it will freeze your taste buds and you will not get an adequate tasting. If it is too warm, the flavor mix becomes too complex and the dominant flavor less discernible. Tasting. There are three senses involved in a tasting of vodka: smell, sight and taste. Smell. Smell the vodka as you briefly swirl it about in your glass. A good vodka will have a creamy, sweet or grainy odor. A bad vodka will smell medicinal or "aggressive," with a strong odor of ethyl spirits. Sight. Hold the vodka glass up to the light and look at the liquid's clarity, texture and luminescence. A fine vodka will have a thick and creamy texture when frozen; it may also have a bluish or yellowish tint. One expert Russian taster noted that vodka is valued "not just for clarity, but for a crystalline lustre, an internal energy." Taste. It all comes down to this. A good vodka should taste soft not hard, creamy not watery, smooth not rough. It should not be bitter or caustic, it should not burn your palate. First taste by sipping, letting the vodka rest on your palate while exhaling through your nose (to get a still better sense of the vodka's aroma). Then swallow and take note of the aftertaste. Second, after cleansing your palate (lukewarm water is the best), try downing the rest of the shot you poured (or pour another shot) "straight down," without letting it linger on your palate this time. Compare these two experiences and the aftertaste. Third, taste the vodka with some food, especially breads, potato dishes, salty dishes and fish. This will help round out your sensations and impressions of the vodka. Finally, no vodka can be judged in a vacuum (it's a scientific thing). To really judge a vodka, you need to taste it alongside a second one. Or a third ... Appearance. Packaging and presentation are also important criteria. Does the bottle have a cork or a twist-off cap? How well does the cap seal the bottle? Does the packaging match up with the impression the company is trying to convey of the brand? Does it give a "premium" feel? Is it stylish and attractive? Is it glass (don't even get us started on plastic bottles!)? Don't think this is all that important? Think again. The average consumer going into a liquor store or staring across a bar at a vodka bottle can only judge a vodka by its bottle! Packaging can contribute to or subtract from the overall experience mightily. Edited July 31, 2011 by CookieNinja Quote Link to comment Share on other sites More sharing options...
piper Posted July 31, 2011 Report Share Posted July 31, 2011 Fatty bhai, school mein seekha tha that alcohol freezing point is very low. You can't pop a vodka bottle in the freezer amd then 'melt' it to relish it. Also, neat liquor is usually best served at room temp. Try sipping Red Label (coz its one of the smoothest blends) and you'll know exactly what I'm talking about. On the subject, had a White Russian today. Will post pics in the morning. Quote Link to comment Share on other sites More sharing options...
Bird Bird Bird Posted July 31, 2011 Report Share Posted July 31, 2011 (edited) Fatty bhai, school mein seekha tha that alcohol freezing point is very low. You can't pop a vodka bottle in the freezer amd then 'melt' it to relish it. Also, neat liquor is usually best served at room temp. Try sipping Red Label (coz its one of the smoothest blends) and you'll know exactly what I'm talking about. On the subject, had a White Russian today. Will post pics in the morning. Bhai wahi to maine bhi post kiya. :| Waise school main Vodka ke baare main bhi seekha tha kya ? Scotch can be enjoyed @ room temp, but Vodka - NEVERRRRRRRRRRRRRRRR !! I normally chill the glasses before any drink. Edited July 31, 2011 by CookieNinja Quote Link to comment Share on other sites More sharing options...
achilles Posted July 31, 2011 Report Share Posted July 31, 2011 Dominos cancelled double burst. RIP. Quote Link to comment Share on other sites More sharing options...
LagWarriorZergey Posted July 31, 2011 Report Share Posted July 31, 2011 (edited) dunno but i hated that damn! lets carry on the cheese burst frenzy!! Edited July 31, 2011 by LagWarriorZergey Quote Link to comment Share on other sites More sharing options...
killzone123 Posted August 5, 2011 Report Share Posted August 5, 2011 (edited) http://en.wikipedia.org/wiki/Haleem http://en.wikipedia.org/wiki/Hyderabadi_haleem since its month of ramzan...would suggest non veg people to try haleem..different kinds of dal,spices etc mixed...in a thick gravy form..with mutton pieces in it...you get chicken also ,but mutton is especially tasty and thats how its meant to be...people from kol can try at arsalan ,zeeshan,rahmania,shiraz etc..available at all major muslim restaurants...would especially suggest arsalan since it serving the best quality food nowadays...and yea this dish is only made during ramzan especially i absolutely love it and yea its meant to be eaten as it is,without any roti,paratha,naan as some idiots eat it nowadays Edited August 5, 2011 by killzone123 Quote Link to comment Share on other sites More sharing options...
Mozart Posted August 5, 2011 Report Share Posted August 5, 2011 (edited) having it right now courtesy - Pista House the best meal after iftar want some kaka....... Edited August 5, 2011 by Mozart Quote Link to comment Share on other sites More sharing options...
piper Posted August 5, 2011 Report Share Posted August 5, 2011 Dominos cancelled double burst. RIP. Double burst was the worst Domino's idea ever. The fact that they replaced cheese burst with it was inexcusable. Now all is back to normal. Peace. Quote Link to comment Share on other sites More sharing options...
killzone123 Posted August 5, 2011 Report Share Posted August 5, 2011 having it right now courtesy - Pista House the best meal after iftar want some kaka....... tujhe kya lagta hai...i never had it today ..and just came and posted here Quote Link to comment Share on other sites More sharing options...
Mozart Posted August 5, 2011 Report Share Posted August 5, 2011 The price keeps on increasing every year now they are charging 100 bucks for a plate Quote Link to comment Share on other sites More sharing options...
killzone123 Posted August 5, 2011 Report Share Posted August 5, 2011 The price keeps on increasing every year now they are charging 100 bucks for a plate it like max 65-85 here...depending on the place..i bet the taste must be bit different too...but yea look forward to this each year Quote Link to comment Share on other sites More sharing options...
piper Posted August 7, 2011 Report Share Posted August 7, 2011 Made tandoori chicken today. Six pcs chicken drumsticks, marinated overnight. Then grilled and relished with a tall can of Carlsberg Strong "Elephant" beer. Pics for the win : Quote Link to comment Share on other sites More sharing options...
Nemo Posted August 7, 2011 Report Share Posted August 7, 2011 ^^ yum ! recipe for marination please !! Quote Link to comment Share on other sites More sharing options...
piper Posted August 7, 2011 Report Share Posted August 7, 2011 ^^ yum ! recipe for marination please !! Marinade paste : Red chilli powder + salt + ginger-garlic paste + lemon + curd + any additional masala (if desired). Make a paste of all these ingredients. Make slits/puncture the chicken pieces, mix thoroughly in the paste and refrigerate for at least an hour. Then let it come down to room temperature. Brush with a little oil and grill/roast. Turn after 10 minutes, applying oil again. Squeeze lemon juice when finished and serve with onion rings and mint chutney. 1 Quote Link to comment Share on other sites More sharing options...
Nemo Posted August 7, 2011 Report Share Posted August 7, 2011 thanks, repped ! Quote Link to comment Share on other sites More sharing options...
LagWarriorZergey Posted August 7, 2011 Report Share Posted August 7, 2011 (edited) My first attempt to Pancakes (not the american ones, the french ones also called "crêpes" ) These are awesome with liquid/paste chocolate (nutella) or sirop d'erable (dunno wuts that in english) Edited August 7, 2011 by LagWarriorZergey Quote Link to comment Share on other sites More sharing options...
piper Posted August 7, 2011 Report Share Posted August 7, 2011 (edited) My first attempt to Pancakes (not the american ones, the french ones also called "crêpes" ) These are awesome with liquid/paste chocolate (nutella) or sirop d'erable (dunno wuts that in english) So you keep the batter thin to make crepes instead of pancakes? Or any other funda to make these thin ones? Edited August 7, 2011 by piper Quote Link to comment Share on other sites More sharing options...
LagWarriorZergey Posted August 7, 2011 Report Share Posted August 7, 2011 Yup the french ones uses more eggs and milk for example to make enough pancakes for 8 peeps u need around: 250gm of flour 4-5eggs half liter of milk pinch of salt (optional) flavoured sugar (optional) add some flavour to it So the batter is lighter than the one used to make the american pancakes Quote Link to comment Share on other sites More sharing options...
AngerSmash Posted August 7, 2011 Report Share Posted August 7, 2011 Double burst was so awesome Dunno why people hated it Quote Link to comment Share on other sites More sharing options...
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