Topic: Shaken, not stirred... (Read 4736 times)

Jeannine · « **on:** March 08, 2008, 08:55:43 AM »

Bernie,

I have a good supply of Trader Joe's blue cheese stuffed martini olives to share with you.

Jeannine

BernieD · « **Reply #1 on:** March 08, 2008, 10:01:49 AM »

Quote from: Jeannine on March 08, 2008, 08:55:43 AM

Bernie,

I have a good supply of Trader Joe's blue cheese stuffed martini olives to share with you.

Jeannine

Careful, I might steal them all

Trader Joe's, at least out west, has dropped them from their product line. Have you found a Trader Joe's elsewhere that still carries them

The shelf life of the olives won't last until we get to see you in May.

gmsboss1 · « **Reply #2 on:** March 08, 2008, 04:01:21 PM »

Just returned from a shopping experience with The Navigator at World Market. They have Blue Cheese stuffed Martini Olives -- also a few other flavor stuffings. They were right next to the Milk Chocolate Covered Peanut Butter Pretzels........

LOL! Where else can you get this kind of information? Long live the RV Forum!

Don Nesbitt
Cary, NC

BernieD · « **Reply #3 on:** March 08, 2008, 04:17:40 PM »

Don

Thanks for the info but there are lots of blue cheese stuffed olives on the market, but nearly all are processed blue cheese cut and stuffed like pimentos. Not very good.

Hfx_Cdn · « **Reply #4 on:** March 08, 2008, 06:09:11 PM »

I'll make you all a deal, if I do get to the Rally, you can have the blue cheese stuffed olives, I'll just make do with all the martini's, and I'll have a side of normal people's olives

RV Roamer · « **Reply #5 on:** March 08, 2008, 06:12:51 PM »

I'll skip the olives altogether and just have the gin. Or even vodka.

Hfx_Cdn · « **Reply #6 on:** March 08, 2008, 06:27:00 PM »

vodka isnthe only way to make them, and as James Bond says, stirred not shaken

Ned · « **Reply #7 on:** March 08, 2008, 06:41:24 PM »

Quote from: Hfx_Cdn on March 08, 2008, 06:27:00 PM

as James Bond says, stirred not shaken

It's "shaken, not stirred"

From a long time Bond fan.

Hfx_Cdn · « **Reply #8 on:** March 09, 2008, 05:32:16 AM »

oh well I guess I was all shook up

BernieD · « **Reply #9 on:** March 09, 2008, 08:53:13 AM »

Quote from: Hfx_Cdn on March 08, 2008, 06:09:11 PM

I'll make you all a deal, if I do get to the Rally, you can have the blue cheese stuffed olives, I'll just make do with all the martini's, and I'll have a side of normal people's olives

Until you've had a Bardinini (martini made with on-site distilled 94.4° gin, Litllet instead of vermouth and fresh hand stuffed olives as served at Bardenay Restaurant in Boise, ID), you would not have another martini without a good olive stuffed with blue cheese

I make mine shaken.

Jeannine · « **Reply #10 on:** March 09, 2008, 11:32:33 AM »

Quote from: BernieD on March 08, 2008, 10:01:49 AM

Jeannine
Have you found a Trader Joe's elsewhere that still carries them

Bernie,

I saw the olives at two different Trader Joe's in Tucson so I stocked up. We are now in northern Kentucky; will check the Trader Joe's in Cincinnati if I have the chance.

Jeannine

BernieD · « **Reply #11 on:** March 09, 2008, 04:28:46 PM »

Quote from: Jeannine on March 09, 2008, 11:32:33 AM

Bernie,

I saw the olives at two different Trader Joe's in Tucson so I stocked up. We are now in northern Kentucky; will check the Trader Joe's in Cincinnati if I have the chance.

Jeannine

How long ago was that? It is off the product list in TJs in OR, CA and Phoenix. We'll be in Tucson in a few weeks, so hopefully we'll find some there.

Carl L · « **Reply #12 on:** March 09, 2008, 04:45:26 PM »

Quote from: RV Roamer on March 08, 2008, 06:12:51 PM

I'll skip the olives altogether and just have the gin. Or even vodka.

Vodka ?! Well, if you like the flavor of rubbing alcohol, what can a person say.

But despair not...I shall reveal unto you the recipe for the Perfect Martini. And by Martini I mean a real Martini as opposed to those fruity abominations served in fawshionable bistros.

First of all gin. You can do the London dry gins, if you want to get beat up by the unfavorable currency rates, but I like Seagram's Gin. It is inexpensive, a decent gin, and is even aged a bit to take way a bit of the bite. Secondly the vermouth should be French and dry. For most purposes this means Noilly Prat white.

The mix is 7 parts of gin, 1 part of vermouth. This is a dry martini after all. Pour the ingredients over a pitcher or shaker copiously full of ice, the more ice the better. Some folks chill the gin in advance. This is acceptable. Some folks use liquid nitrogen -- this is overly showy.

STIR gently. God knows why anyone would shake a martini -- dissolved smog just makes a cloudy drink. One of the joys of a Martini is contemplating its crystalline, moist clarity. Only a bloody Auld Reekie refugee who uses vodka would shake a martini.

Pour into a chilled glass. Add a twist of lemon or a small Spanish olive (Star is a decent brand.) If you do not like the idea of a drink staring back at you, remove the pimento before adding the olive. Other stuffings? I suppose almonds are harmless. However, garlic or blue cheese!? A Martini is a drink, not a salad.

Sink back into your chair, lift your glass and sip. There, now isn't that nice.

Jim Dick · « **Reply #13 on:** March 09, 2008, 04:55:23 PM »

Carl,

Wish I had read this before we got back today. After 144 miles on the bike I could use a "perfect" martini right now!!!

Just too tired to go back out.

RV Roamer · « **Reply #14 on:** March 09, 2008, 09:41:57 PM »

I'm a Tanqueray man myself, Carl, but Seagrams is a decent gin. Either is much better than vodka, in my opinion, but these days half the people in a bar think a martini is vodka and something, and usually a flavored vodka at that.

BernieD · « **Reply #15 on:** March 10, 2008, 09:47:59 AM »

Quote from: Carl L on March 09, 2008, 04:45:26 PM

First of all gin. You can do the London dry gins, if you want to get beat up by the unfavorable currency rates, but I like Seagram's Gin. It is inexpensive, a decent gin, and is even aged a bit to take way a bit of the bite. Secondly the vermouth should be French and dry. For most purposes this means Noilly Prat white.

Carl

Try Bellringer, BevMo's house brand. A very good gin at half the price of the imports. I still enjoy my blue cheese stuffed olives, speciially after soaking in a good martini for a while

Jeannine · « **Reply #16 on:** March 10, 2008, 10:13:10 AM »

Quote from: BernieD on March 09, 2008, 04:28:46 PM

Jeannine

How long ago was that? It is off the product list in TJs in OR, CA and Phoenix. We'll be in Tucson in a few weeks, so hopefully we'll find some there.

Bernie, it was the last week of February. There were lots of olive bottles on the shelf then.

Jeannine

BernieD · « **Reply #17 on:** March 10, 2008, 01:45:35 PM »

Quote from: Jeannine on March 10, 2008, 10:13:10 AM

Bernie, it was the last week of February. There were lots of olive bottles on the shelf then.

Jeannine

OOOOH, wrong olives. IIRC, the first ones I had you try were Aiello olives in a plastic container from the refrigerated displays. Those are the ones that come very close to Bardinay's and they are perishable. I think that is why Tj stopped carrying them, too many returns before the use by date. We'll probably have a couple of jars of others that we are trying also.

Jeannine · « **Reply #18 on:** March 11, 2008, 08:39:07 AM »

Quote from: BernieD on March 10, 2008, 01:45:35 PM

Jeannine

OOOOH, wrong olives. IIRC, the first ones I had you try were Aiello olives in a plastic container from the refrigerated displays. Those are the ones that come very close to Bardinay's and they are perishable. I think that is why Tj stopped carrying them, too many returns before the use by date. We'll probably have a couple of jars of others that we are trying also.

Oh. I've been buying jars of Colossal Olives Hand Stuffed with Blue Cheese. Didn't realize the olives you shared with me came from the refrigerator case. Still think the ones in the jar beat other brands I've tried.

Jeannine

BernieD · « **Reply #19 on:** March 11, 2008, 09:27:17 AM »

Quote from: Jeannine on March 11, 2008, 08:39:07 AM

Oh. I've been buying jars of Colossal Olives Hand Stuffed with Blue Cheese. Didn't realize the olives you shared with me came from the refrigerator case. Still think the ones in the jar beat other brands I've tried.

OK, I'll check them out at Spring Rally

Hfx_Cdn · « **Reply #20 on:** March 11, 2008, 05:46:59 PM »

OK, so after all these posts, I pick up today's local paper and there's an article about one of our local bartenders going off to Europe for a bartending contest. The must have a unique local dring, and his is a special martini. Instead of olives, he uses blueberries, and carmelized maple apples. Instead of vermouth, it's local ice wine. While he may be the home town favourite, please don't try to serve one of these to me at the Spring Rally

Karl · « **Reply #21 on:** March 11, 2008, 05:55:55 PM »

Back in my Martini-drinking days, the bottle of Fleischman's Gin was kept in the freezer. Fill the glass with ice to chill, dump it out, swish a little vermouth in the glass, dump it out, then add the gin. Served with a swizzle stick with 3 juniper berries on it, which were bruised by slapping them with the flat side of a chefs' knife. The flavor was wonderful.

BernieD · « **Reply #22 on:** March 11, 2008, 07:58:37 PM »

Quote from: Karl on March 11, 2008, 05:55:55 PM

Back in my Martini-drinking days, the bottle of Fleischman's Gin was kept in the freezer. Fill the glass with ice to chill, dump it out, swish a little vermouth in the glass, dump it out, then add the gin. Served with a swizzle stick with 3 juniper berries on it, which were bruised by slapping them with the flat side of a chefs' knife. The flavor was wonderful.

And you no longer drink that because

Karl · « **Reply #23 on:** March 11, 2008, 09:23:14 PM »

Quote

And you no longer drink that because

Freezer isn't big enough to hold the bottle and food too. Wait a minute - what was I thinking? Who needs food???

Carl L · « **Reply #24 on:** March 12, 2008, 12:44:22 AM »

Quote from: Hfx_Cdn on March 11, 2008, 05:46:59 PM

OK, so after all these posts, I pick up today's local paper and there's an article about one of our local bartenders going off to Europe for a bartending contest. The must have a unique local dring, and his is a special martini. Instead of olives, he uses blueberries, and carmelized maple apples. Instead of vermouth, it's local ice wine. While he may be the home town favourite, please don't try to serve one of these to me at the Spring Rally

With any luck at all that barkeep will find a job mixing those

things in Europe and never come back.

Helaine & Wally · « **Reply #25 on:** June 22, 2008, 11:28:45 AM »

Quote from: Karl on March 11, 2008, 05:55:55 PM

. Served with a swizzle stick with 3 juniper berries on it, which were bruised by slapping them with the flat side of a chefs' knife. The flavor was wonderful.

OK Sounds about right but where do I get the juniper berries??
My favorite martini...Tanqueray and ice, Swirled a bit. And to keep it a Martini I whisper vermouth over the top.

Helaine

Carl L · « **Reply #26 on:** June 22, 2008, 03:10:01 PM »

Quote from: Helaine & Wally on June 22, 2008, 11:28:45 AM

OK Sounds about right but where do I get the juniper berries??
My favorite martini...Tanqueray and ice, Swirled a bit. And to keep it a Martini I whisper vermouth over the top.

Helaine

Confess it Helaine, you really just like drinking straight gin.

Karl · « **Reply #27 on:** June 22, 2008, 03:42:13 PM »

Helaine,
Most well-stocked supermarkets will have them with the spices. Also good to throw 6-10 of them into a beef stew.

Helaine & Wally · « **Reply #28 on:** June 22, 2008, 04:29:21 PM »

Quote from: Karl on June 22, 2008, 03:42:13 PM

Helaine,
Most well-stocked supermarkets will have them with the spices. Also good to throw 6-10 of them into a beef stew.

Thanks! Learn something new everyday.

Helaine

Helaine & Wally · « **Reply #29 on:** June 22, 2008, 04:38:54 PM »

Quote from: Carl L on June 22, 2008, 03:10:01 PM

Confess it Helaine, you really just like drinking straight gin.

Oh Dear Dear, (insert eyelash flutter here) A lady would appear to be a gin swilling floozy if she drank her booze straight.. I am much to genteel for that so I will continue to whisper vermouth over my gin and ice.

Helaine

Wendy · « **Reply #30 on:** June 22, 2008, 06:53:44 PM »

Quote from: Helaine & Wally on June 22, 2008, 11:28:45 AM

OK Sounds about right but where do I get the juniper berries??

Pick them off a juniper tree.....lots and lots of them around here.

Carl L · « **Reply #31 on:** June 23, 2008, 12:56:13 AM »

Quote from: Helaine & Wally on June 22, 2008, 04:38:54 PM

Oh Dear Dear, (insert eyelash flutter here) A lady would appear to be a gin swilling floozy if she drank her booze straight.. I am much to genteel for that so I will continue to whisper vermouth over my gin and ice.

Why ma'm, you are much too dainty. It is not for nothing that gin is known as mother's ruin, and it is well known that no one's mother would ever be a floozy.

Carl L · « **Reply #32 on:** June 23, 2008, 01:01:44 AM »

Quote from: Karl on June 22, 2008, 03:42:13 PM

Helaine,
Most well-stocked supermarkets will have them with the spices. Also good to throw 6-10 of them into a beef stew.

They are also an excellent thing to throw into a mess of sauerkraut. Gin can substitute for them.

PancakeBill · « **Reply #33 on:** June 23, 2008, 06:22:36 AM »

Bombay sapphire. In the cooler months, a nice martini with only a splash. I like the jalapeno stuffed olives.

Summer months, Gin & Tonic... watch the sunset.

Newt & Jan · « **Reply #34 on:** June 24, 2008, 07:56:07 PM »

Gin - that is vodka with medicine of some sort added isn't it?

Carl L · « **Reply #35 on:** June 24, 2008, 10:24:25 PM »

Hell Newt, it is all anti-freeze.

harley man · « **Reply #36 on:** June 24, 2008, 11:00:59 PM »

Mixology is like Politics & Religion, not to be argued among friends and fellow travellers BUT! I always look for Gary's response. I learned very soon in my six years as a bar owner that you never shake anything unless it supposed to be frothy.Seagrams VO is the best "neat" with a water side.If one mixes any good liguor with POP it is a waste.Bombay gin is distilled with the proper amount of Juniper berry as is Tanqueray .I always brought good brands to parties only to see freeloaders or cheapies use it so I had to acquire a liking for scotch, that took a while! My bar mentor said that a bottle of sweet vermouth would last a while but a dry vermouth bottle lasts forever.You all enjoy, my sweet Doctor said I had to quit the good life and that,s when Zoloft took its place

azgolfin · « **Reply #37 on:** July 21, 2008, 05:04:12 PM »

During the first Gulf War I worked for the embassy in Riyadh, Saudi Arabia. We were authorized "tea rations" or alcohol and when the scuds started falling the boss and I decided if we had to go we weren't going by sticking our heads in the dirt with heavy chemical gear on that MIGHT protect us.

So we got on top of the villa, in shorts and Hawaiian shirts, Bombay Sapphire Gin Martini's, giant olives from Spain, and Cuban cigars.

If we were going to die, we were going to die in style besides there was 14,000 single Western nurses in the area and they loved to party.

Thank God our future ex-wives weren't there.

By the way, Vermouth is used to just whisper over the gin....they even make devices to do such.....

cuts_up · « **Reply #38 on:** July 21, 2008, 06:18:27 PM »

I bought some Bombay Sapphire Gin. I drained a jar of olives and filled the jar with gin and left it for a while. Those were some tasty olives!

I prefer an Absolut martini. No vermouth. I shake it with ice and serve in a martini glass. I can take or leave the olives. That's still a martini, right?

azgolfin · « **Reply #39 on:** July 21, 2008, 08:08:05 PM »

Blah! You alsout e know how to ruin my day.......

Stir, stir, I SAID "STIR!"

Rick

Carl L · « **Reply #40 on:** July 22, 2008, 12:12:39 AM »

Quote from: cuts_up on July 21, 2008, 06:18:27 PM

I prefer an Absolut martini. No vermouth. I shake it with ice and serve in a martini glass. I can take or leave the olives. That's still a martini, right?

Lezzee. Vodka. No vermouth. Frothed up by shaking. Martini. Naaah. More like a Fizzy Russian.

derek · « **Reply #41 on:** August 09, 2008, 09:34:10 AM »

All of this seems like work
Me? I'll settle with a beer.
Shoot me later.
D

PancakeBill · « **Reply #42 on:** August 10, 2008, 04:22:04 PM »

AZ, friend of mine was assigned similar duty. I think he was in Kuwait though, I guess after. His wife also worked there to hostess in some capacity. He had some good stories.

Rick Kelley · « **Reply #43 on:** August 13, 2008, 04:29:28 AM »

Bill

Now I have one of them thar margarita machine since Linds loves them. Great machine!

No Cigars however.......once in a while we whip up a few martini's but Sunday AM is prayers plus bloody Mary's

jaxngroomer · « **Reply #44 on:** August 12, 2009, 10:00:28 PM »

Carl L....you do know how to make a good martini. I seldom make them myself, but love it when someone else does.....I find it too easy to put some scotch on the rocks.

BernieD · « **Reply #45 on:** August 13, 2009, 06:02:53 AM »

As Ray D and Dani can attest, I am addicted to martinis made at a downtown Boise restaurant called Bardenais. Whenever we are within 200 miles of Boise we detour there to get a fix. Last time there I was able to get the recipe for the Bardenini, which I always order. First they distill their own gin, 94°. Then they hand stuff their olives every morning, I prefer the blue cheese. Finally, on order they mix the gin and Lillet (French white aperitif wine instead of Vermouth) 5-1, shake and pour. Nectar for the gods.

I use the same recipe at home, but it isn't quite the same, maybe the company and atmosphere have something to do with it

Carl L · « **Reply #46 on:** August 13, 2009, 08:49:04 PM »

In LA, the old Hollywood Blvd restaurant of Musso & Franks has the best martini in the LA area. An all around old timey city restaurant.

Mr Bojangles · « **Reply #47 on:** October 03, 2009, 05:17:42 AM »

And me, an "Alcoholic".....
But, I read every posting here.... why...? Who knows.
When I drink anything "Martini" or whatever, I become a "DRUNK". And when my mother drank "Gin" or anything, she became a "floozy". That's it... simple as that.
Thanks Carl for your info about Mother's.... I must remember.

BUT, If one can drink without problems that's wonderful, God bless all.
I had to say all these words because I was enjoying you're posting too much..

Mr. Bojangles (Jim o)

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Author Topic: Shaken, not stirred... (Read 4736 times)

azgolfin

azgolfin