FlaSoxxJim

Yabba Dabba Strangelove!

Rogues was the name of a high school rock band I played in. We all went to a Catholic prep school, so yeah, we were obviously degenerates and badasses.

I just used basic geometry in real life to figure out an unknown linear distance for a fabrication project at work. Wow, that stuff actually comes in handy once in a while.

Vee haff skipped V, I see. [/bad German accent]

s***ty f***erstein's name gets censored all the time I bet.

QUOTE (Leonard Zelig @ Nov 16, 2009 -> 09:25 AM) I wonder if the Fleetwood Mac voters are fans of Peter Green or the latter lineup. 98% of people think the albums Fleetwood Mac, Rumours, and Tusk are the entire body of work the band put out. Hell, 98% of people assume the album Fleetwood Mac was their debut album and not their 10th (!!) release. I was never a huge fan of any incarnation of the band, but they sure had perseverance, I'll give them that.

QUOTE (Tex @ Nov 16, 2009 -> 06:49 AM) perhaps more of a window than divide. They are a "band with a couple nice hits" for me. I do not know too many people in their 50s that would have Pearl Jam on their list. Eddie Vedder himself is only 5 years from the half-century mark.

Quite unexpected, therefore, that Messrs. f**en and Becker would pen Bodhisattva, one of the all-time best live rockers of the 70s arena rock era. Though live performances would essentially cease at this time, the energy of the Countdown to Ecstasy album owes much to the fact that it was written and recorded in the midst of the large tour that followed the bands debut album Can't By a Thrill. Ha, you can't write Donald f**es's name without it being censored.

Not a Second Time

Lindisfarne, The Trashmen (of Surfin' Bird fame), and Little Eva recorded that one. . . As did the Beatles (thought you's slip it by me, yes?) during the 1963 BBC Radio sessions.

Jill Johnston (born May 17, 1929) is a feminist author who wrote the seminal book Lesbian Nation in 1973.

Yowza!! This is definitely unlike anything I've ever tasted before. Only 1/2 oz of booze in this, fighting its way up through an ocean of Angostura. Honestly, this is an historic throwback to the original intended use of Angostura bitters — as one of those bygone "healthful tonics" that quack doctors and pharmacists concocted in their bathtubs to sell alongside the snake oil. That said, this is a totally interesting and pleasant drink. Bracing, to be sure, and not something you're likely to mix up on a steady basis. But certainly a conversation starter amongst fellow mixologists. Sadly, I now want to try this crazy-ass Stormy Mai Tai, that calls for an even crazier 1.5 oz of bitters (offset by a mere 1/2-oz of light rum!), but I can't do it because I don't think I have enough bitters on hand to do it.

Holland is full of dykes.

Whooosh!! Just discovered, mixed up, and fell in love with an outstanding dark rum/high-octane daiquiri-style cocktail called the Ranglum invented by former head bartender at Le Lion in Hamburg Gonçalo De Sousa Monteiro. The recipe can be found here, at a totally awesome cocktail site called OH GOSH! from the far-flung island of St. Helena of all places! I'm so taken with this site (I stumbled upon it while Googling J Wray overproof cocktail recipes), that I'm about to mix up the most insane drink I've ever encountered, using a full 1 ounce of Angostura Bitters instead of the customary dash or two. And this in the midst of a global Angostura shortage since the company has been out of operation for nearly a year over in Trinidad (then again, maybe I'm the only one here who has noticed the price of bitters climbing the last few months). At any rate, I'm a little scared by this drink. . . so here goes nothing.

Ethiopia is snoring loudly. . .

Africa is the Sleeping Giant.

Xenochrony, or "strange synchronization" is a musical composition technique pioneered by Frank Zappa in which portions of different songs performed in different times, places, and typically in different time signatures are edited together in the studio to create an original hybrid composition with emergent rhythms that are typically not possible with an ensemble polyrhythmic performance.

Vacation, all I ever wanted Vacation, had to get away Vacation, meant to be spent alone

QUOTE (G&T @ Nov 15, 2009 -> 09:52 PM) Sounds like something that should be poured over some ice cream. And yes, beer on ice cream is a very good idea (I think we've had this conversation before). Young's Double Chocolate Stout would probably go well on ice cream.

Sierra Nevada Celebration Ale + Hershey's Special Dark Chocolate = Brilliant!

QUOTE (Tex @ Nov 15, 2009 -> 08:20 AM) Long story short, hanging out at a new bar last night with my bff and she was in the mood to try something different, on the plus side it did involve me, however, it also involved the bartender. Sadly, I was at a loss to recommend a good fall drink that a restaurant/bar would produce. She was not interested in anything fruity or pedestrian. Thoughts? If she's a brandy person, how about a brandy old fashioned? Good brandy, bitters, a splash of water over cracked ice with a lemon twist. If she's a vodka person, how about a Moscow mule. Vodka, ginger beer, and lime juice. Think I'll make one of these this evening. A Colleen is nice — Irish whiskey, Irish Mist, triple sec and a bit of lemon juice. Maybe a martini-like cocktail that is not so dry and bracing. A Rolls Royce is basically a gin martini with one measure each of French and Italian (red) vermouth, with a splash of Benedictine if the barman has it. Pimm's Cup with sparliking Italian-style lemonade is also a nice fall quencher. Don't forget to garnish with a cucumber slice! That should get her started.

QUOTE (iamshack @ Nov 14, 2009 -> 09:45 PM) Jim, I don't know if you've done this before for us at Soxtalk, but I would love to see a photo of your bar at home. I am dying to see how many bottles and random ingredients you have... I can do that, but it's no Kodak moment. Sadly, I don't have any sort of Man Cave with a dedicated bar (though a patio tiki bar is in the conceptual stages). I basically have one two-shelf kitchen cabinet stocked with spirits — 80% rum, plus vodka, gin, bourbon, scotch, and some liqueurs. Then I have two of the big plastic milk-crate bins stocked with mixers — one for alcoholic mixers (triple sec, curacao, creme de cacao, various brandies, liqueurs, etc.) and one for non-alcoholic juices, homemade syrups, sodas, coconut milk, Coco Lopez, etc. The fridge is stocked with open juice cans and bottles, homemade cold-press grenadine etc. Then I have a little counter space with oversized (1.75L) bottles of the more pedestrian rums (Mount Gay Eclipse, Cruzan white, etc.) and a couple more homemade liqueurs. Finally, I have a wire wine rack in another corner of the kitchen filled with random overflow bottles. Space is absolutely the limiting factor for my home mixology setup. I figured out I usually keep around two dozen different rums on hand, and there's easily a dozen more I'd like to have, not even getting into all the high end sippers I have no space for. I'd love to start exploring tequilas and I feel like I'm neglecting single malt scotch, but that might try the wife's patience. Basements are pretty much non-existent in Florida (high water table), otherwise I'd be working on the best basement bar in the state.

Back in the beginning of the summer, my wife bought me the Trader Vic's Tiki Party recipe book on our pilgrimage to the famous Mai Kai restaurant and tiki paradise in Fort Lauderdale. I pulled a couple of recipes from it back then, particularly one that has become my wife's favorite drink. But I never went exhaustively through the book trying out all the drinks — mostly because was still working my way through a couple of other books. Armed with my new bottle of maraschino liqueur however, I pulled the TV book back out because there were several recipes in there that called for maraschino. Long story short — there are some really superb drinks in this book (with and without the maraschino). Trader Vic Bergeron's recipes tended to be a little simpler than rival Don the Beachcombers — i.e., maybe only 5 ingredients instead of 9 or 10. Maybe on their face the recipes didn't seem complex enough for me to dive into them before, but I'm realizing now I was selling them short. Some real gems in here that showcase some fine rums quite nicely. Being the inventor, after all, of the greatest mixed drink ever (the mai tai), I guess I shouldn't be surprised that the rest of Vic's cocktail lexicon has a few other great drinks in it. Going back for another round of something Vic called the "Tahitian Gold". Nothing remotely Tahitian about it, this perfect blend of 'ti punch meets Cuban daiquiri spotlights Martinique Rhum St. James offset by lime and sugar, with interesting counterpoints coming from a couple dashes of maraschino and Pernod. Outstanding. And a couple more of these and I'll have to switch from this thread to post in the Drunk thread.

QUOTE (southsider2k5 @ Nov 13, 2009 -> 09:25 PM) On the bright side, it is pretty hard to screw up a movie that was totally awful. Who peed in your childhood's Cheerios?

QUOTE (BigSqwert @ Nov 13, 2009 -> 06:50 PM) Hopefully plenty of stop-capture claymation in the remake as well. not a chance - it will all be CG and no matter how good it is it will be a slap in the face to Harryhausen. And wtf is "practical effects" anyway? That screenrant piece came off as very belittling to Ray and his legacy.