privateer

White wine

I concur with the above statement(s).

This.

Echoed

Approved.

Validated

Merrydown Vintage cider now, very nice too

I concur with the above statement(s).

This.

Echoed

Chardonnay sauvignon!

Even better! You are rising like one of the brown trout to a dry fly on one of my lakes on a lovely summer's evening.

You may have lost your temper when you've been drinking, I don't. I laugh, then I laugh some more.

And ask yourself, having reviewed your posts, who has pidgeon-holed (sic) whom?

Puccini. The Humming Chorus from Madam Butterfly.

Currently Chardonnay Sauvignon Blanc

Can't say that I've seen many Chard SB blends in my time... hell I can't say I've seen many (any?) blends of grapes historically associated with Bordeaux with those associated with Burgundy. Maybe I've been tainted by tasting one too many (which is to say one, period) excessively oaked New World Chards (I was about to write "American" there, but on reflection realized that the Antipodean houses go at least as far in overoaking the chardonnay), but I'm not seeing how that would work out that well.

If it was oaked I wouldn't be drinking it at all. The sauvignon crisps it up. It is very rarely that I'll touch a straight chardonnay because I'm leery of the oakiness.

I think this answers my earlier post with a big middle finger response.

Don't ever criticise anything I choose to do, particularly online if we've never met, when you talk about your leeriness of the oakiness. A typically toff-esq response to something you know nothing about.

Enjoy your none-oakiness this evening, don't forget Barnaby's homework x

Well, that gave me a good hoot!

Firstly, I didn't criticise anything you choose to do. Then you decide to have a go at me about my preferences regarding wine styles on the premise that having a preference is somehow toff-esq (sic) regarding something I know nothing about.

Do what you like. Fall asleep, puke, end up in trouble, ascribe your particular behaviour on any given evening to what you drank and what brand it was, I couldn't give a rat's ass what you do.

In answer to your question, my tipple will depend on my circumstances and mood. Wine, beer, spirits are all available. I suppose it is one of the advantages of having a sprawling country pile with a vast wine cellar, fridges full of beer and champagne and decanters full of spirits with refill bottles in the pantries.

Funnily enough, every drink you have mentioned I have drunk many times to excess - yes, even Leffe, both Blonde and Bruin that you seem to imagine is an esoteric pleasure.

Doesn't matter what I drink or how much, I don't get the urge to fight anyone. Mind you, that might be because when we get a bit lairy we saddle up the nags, release the hounds and hunt down some foxes. If not, that we get out the rifles and go out and cap some deer. Much more fun than brawling in the gutter with someone from the working classes after eight cans of Stella.

Ah you didnt say you were killing the duck in orange sauce

Never been a fan of à l'orange myself, just dont like the sauce, dont think it accompanies duck at all and generaly think it loked better on the tree

If its duck (especially Barbary Duck) I prefer it with a cherry compote or sauce, not as cloying and (back on topic) definitely in need of a red :nod:

Er, I did! If you read my original post you'll see I did mention the orange sauce!

I was tempted to do it with cherry as I do have the ingredients for it but didn't have the wine!

It worked out much better than I expected having had it with orange sauce once before (made by someone else) and really not liking it. That may be because it was served with a red wine

Currently Chardonnay Sauvignon Blanc

Can't say that I've seen many Chard SB blends in my time... hell I can't say I've seen many (any?) blends of grapes historically associated with Bordeaux with those associated with Burgundy. Maybe I've been tainted by tasting one too many (which is to say one, period) excessively oaked New World Chards (I was about to write "American" there, but on reflection realized that the Antipodean houses go at least as far in overoaking the chardonnay), but I'm not seeing how that would work out that well.

If it was oaked I wouldn't be drinking it at all. The sauvignon crisps it up. It is very rarely that I'll touch a straight chardonnay because I'm leery of the oakiness.

Currently Chardonnay Sauvignon Blanc - finished half a bottle from last night whilst cooking, now cracked a fresh one. Eating duck breasts, with orange sauce, steamed peas, Chantenay carrots and potatoes roasted in the fat rendered from the duck.

Made a stock as the base of a gravy to put at the potato end of the plate - the duck, veg and orange sauce went at the other end - and it is totally outrageous. A sharp sauce at one end for the duck and veg, a rich gravy for the potatoes to be opened up into at the other. And where they meet in the middle, it just WORKS!

Throw on Black Hawk Down on the TV and we're laughing.

Well it did until you started drinking white wine with it

Duck always says red to me

Well hold on! First things first, I started on the white before I stared eating!

However, I would invariably agree with you on a red with duck but not with orange sauce and a rich but light gravy. It worked in a big way and I would recommend it.

doesn't make me want to fight people like Stella does.

Ah, yes, of course. Booze brand and type dictates behaviour. Brand x means I become a happy drunk, brand y means you better not be looking at me or my woman. Mmmm. Blaming a brand for behaviour is a huge cop-out as far as I'm concerned.

Currently Chardonnay Sauvignon Blanc - finished half a bottle from last night whilst cooking, now cracked a fresh one. Eating duck breasts, with orange sauce, steamed peas, Chantenay carrots and potatoes roasted in the fat rendered from the duck.

Made a stock as the base of a gravy to put at the potato end of the plate - the duck, veg and orange sauce went at the other end - and it is totally outrageous. A sharp sauce at one end for the duck and veg, a rich gravy for the potatoes to be opened up into at the other. And where they meet in the middle, it just WORKS!

Throw on Black Hawk Down on the TV and we're laughing.

Having a good snigger looking at the table, especially 4th. They are like Plop fans, they have had some great sides over the years but they think they have a right to be great, to crush their enemies, see them driven before them and hear the lamentation of their women.

But hark! What is that to be heard? A wailing and gnashing of teeth in the valleys. Ah, the sound of distress in Cambria is one to gladden the heart!

Currently the tipple is a bottle of gewurtztraminer riesling and I've got a bottle of sauvignon to move on to. I'm just about to neck an awesome home-made vindaloo, rice, mixed pickle and a couple of chapattis.

(All this Hemingay I've been reading seems to have affected my Testosterone levels....)

The Hemingway rum treatment

In golden days past, perhaps the last days of great American literature, Earnest Hemingway and some friends decided that ordinary drinking was not good enough for real men and sought, without realizing its importance, the fastest way that a person could become seriously drunk. A brilliant method was devised by which the alcohol rich vapor of a high-proof beverage could be drawn into the lungs and go almost instantly into the bloodstream . They called this technique carburation, with a Spanish spelling, and by all accounts they had a wonderful time.

Tuberculosis is a lung disease that his killed millions and is returning to epidemic levels in large areas of the world today. Because the TB organism takes up residence in the lungs, the difficulty of getting medication to the site of infection was a serious barrier to successful treatment. For many years now, effective treatments have included "inhalation therapy" with, you guessed it, alcohol.

The technique for quickly ridding yourself of hostile microorganisms designed to invade the lungs takes advantage of these two relatively unknown facts. You will find that it is remarkably effective.

You will need an ounce or two of a high proof liquor or whiskey at room temperature. 80 proof equals 40 percent alcohol, which seems just fine. Your best bet is a clear or "white" rum that is commonly available (use Bacardi or better quality). Because of the primary ingredient you will not want to do this and drive, or any other meaningful activity for that matter, so bedtime is an appropriate choice. Pour about an ounce of rum in a mug and find a comfortable chair.

Practice breathing in through your mouth and out through your nose for a full minute. You will do this throughout the treatment and you don't want to have to stop and think about it.

Take a sip of the rum - about a tablespoon full.

Hold the rum in your mouth, swishing it around with your tongue for at least a full twenty seconds.

1. Breathe out through your nose - all the way.

2. Swallow the rum.

3. Take a deep breath in through your mouth, pulling alcohol vapor deep into you lungs.

4. Hold for five seconds.

5. Breathe out through your nose half way.

6. Inhale through your mouth and hold.

7. If you are pretty sure you've been infected, drive the alcohol vapor deeper into the lungs by trying to push the air out with mouth and nose firmly closed (Warning - push gently for only a short time since pushing too hard could result in ear drum damage.)

8. Finally, exhale through your nose again and relax, still breathing in through your mouth, out through your nose.

9. Repeat steps 1 - 9 with more rum until the rum is gone.

You will find that Papa Hemingway and his buddies did indeed create a marvelous technique for serious drinking. If you have not been infected with the new germ you will simply have had a pleasant and harmless experience with only enough alcohol to make a single weak drink.

As you get into the process, you may become a bit more brave and wish to increase it's potency. You can do this by swallowing half the rum in the mouth in the above process. Then, tilt your head downward and allow the remaining rum to accumulate in the front of your mouth before inhaling. Then breathe in through pursed lips and teeth, allowing the air stream to run right across the top of the liquid. This will pick up a much higher amount of alcohol vapor and may produce a coughing reflex the first time, but you can do it once you know what to expect.

People vary of course, but this is what you should experience IF a bug has been in your lungs for a while. The chest pain that many have associated with pleurisy, an ache that may suddenly appear when you move around, take a deep breath, go into a cold air, etc., will disappear immediately. You will also find, the next morning, that your breathing is easier, and that fluid production in the lungs is slowing down. You will know, without any doubt, that you are feeling better.

The first proof of real effectiveness will appear 12 to 18 hours after the treatment. If you are infected, it will create a massive die-off of microorganisms, and their little dead bodies, toxins, and associated debris must be cleaned up. Much of this will go through the lymph glands under your arms and you will experience an aching sensation there and perhaps some swelling. Since you know what it is, there is no reason to be alarmed. There are products and techniques for aiding the lymphatic system. You might want to see what's available.

You will observe that fluid production will continue to slow down, perhaps getting thicker. You will continue to breathe easier and feel better, despite any soreness from the lymph gland overload. Finally, from 24 to 48 hours after treatment, you may suddenly cough up a gelatinous mass that should be expectorated. It is probably too much to expect that a single treatment will get everything. Consequently you may find that several treatments, four or five days apart are a good idea.

That is fascinating, I'm going to give that a go.

Those who try and turn this into a personal argument with me are idiots in advance. Thank you.

I see.

Of course he cares.

FFS do you think players purposely go out to fail?

Exactly.

However, there is a distinction between not going out to fail and being utterly determined to succeed and be absolutely the best you can be at what you are doing.

It is generally accepted that in all walks of life going out to fail is a rare personal trait. However, there is a point beyond that and it is the "doing just enough" area a lot of people exist in. Some of these people are highly paid footballers, some you probably meet on a day to day basis. I think that is where Gabby is right now.

Someone like Beckham, for example, is a prime case of somebody who will constantly push to achieve a standard and maintain it. Giggs is another. Luke Moore is the Anti-Giggs.

I exshpect your shpelling to be shuitably affected young shir.

What do you think he'll be buying, Chateau Robothschild?

We sense weakness Snowy. If you react we go for the kill. Standard bully procedure Now drink up

He he.

I'm debating whether to nip off down the shop for a second bottle. Any thoughts?

As your attorney, I advise you to get at least one more bottle.

Doing a bottle of semllion chardonnay ATM with a bottle of sauvignon to move onto later if I feel so inclined. And I probably will!

And surreptitiously fixing typos within quotes within quotes. I recognise a fellow OCD'er when I see one

ha ha ha you guys must love me !!!

Guess again

Heat some duck fat/goose fat/olive oil in an oven dish, roll the potatoes round in it

I put my roast potatoes into cold olive oil, in a non stick roasting tray. They work really well. I reckon that if you give them a try you won't go back to using hot fat or oil.

I find roasting potatoes with butter and strips of streaky bacon to be the best ... not good for the heart, but I don't care.

Now that's a co-incidence. Today I was doing roast potatoes but realised way too late I didn't have any animal fat - the meat just wasn't yielding enough. So, I opened a pack of back bacon and cut off all the fat/rind from it and rendered it down in the oven and roasted the spuds in that. Superb!

Been drinkin Strongbow Extra Cold in the pub, not too bad actually.

Not as nice as Amber Jack though

I hope you are stocked up to take you through to bedtime, though?

a little bit of sav blanc tonight

Love that stuff but have the same problem with that that I have with asparagus. For some reason if I drink it my piss smells of sauv blanc. Doesn't stop me, of course but I find it a bit odd!

There was a bit of "posting cleansing" before I hit "submit"!

Rioja, mmmm. A very fine choice of red. The wine that made me understand that red wine could be something to drink in quantity. Great stuff!