What's your Poison?
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From: Simon Dobbs on 19 Aug 2006 16:59 On Sat, 19 Aug 2006 16:24:34 +0100, Gareth Slee wrote (in article <1hkbrvo.1b81dtl1bz6bt0N%gax.slee(a)ntlworld.com>): > I've always had Apple users down as intelligent and slightly eccentric. > All my experiences here confirm those suspicions :-) > > Got me thinking about what the preferred tipple would be for a crowd > like that? > I'll start the ball rolling. > > Mine's Gin... > > do you mean everyday bread and butter poison? Then to me it's new world shiraz or a cheap claret. If I fancy a little bit stronger, it has to be sine metu. For self indulgence, any single malt, preferably peaty. Cocktails go down well too, as does Champagne. We do have a gin fridge chez nous, and a separate one for cold bear, white wine and champers (my wife prefers the latter two, and gin). Makes us sound like dipsos, but we like to cater well for guests, who tend to be family. As or lager type beers- I like the one with two elephants on the front, forget its name.
From: Woody on 19 Aug 2006 16:54 Gareth Slee <gax.slee(a)ntlworld.com> wrote: > I've always had Apple users down as intelligent and slightly eccentric. > All my experiences here confirm those suspicions :-) > > Got me thinking about what the preferred tipple would be for a crowd > like that? > I'll start the ball rolling. > > Mine's Gin... Tea. The fair trade stuff from tescos does. -- Woody www.alienrat.com
From: Simon Dobbs on 19 Aug 2006 17:36 On Sat, 19 Aug 2006 20:03:00 +0100, Jim wrote (in article <1hkc29g.14n61t1xgav8lN%jim(a)magrathea.plus.com>): > I remember it as being _very_ phenolic, even more so > than Laphroaig. Jim- I am, compared with you, a novice when it comes to single malts, but I love them all the same. I have two questions- how do you maintain your stocks- I tend to drink mine so the steady state amount is less than one bottle! Two, as a biochemist/ chemist, I am interested in your reference to phenolics. How would you describe that taste/ smell? Phenol itself, the simplest phenolic has a carbolic acid, medical type smell to me. I can envisage that this is what you mean, or are there more complex phenols with different smells present. I certainly don't doubt your analysis, knowing the sophistication of the nose/palette as an analytical tool.
From: Jaimie Vandenbergh on 19 Aug 2006 18:05 On Sat, 19 Aug 2006 22:36:50 +0100, Simon Dobbs <simondobbs(a)froglet.net> wrote: >On Sat, 19 Aug 2006 20:03:00 +0100, Jim wrote >(in article <1hkc29g.14n61t1xgav8lN%jim(a)magrathea.plus.com>): > >> I remember it as being _very_ phenolic, even more so >> than Laphroaig. > >Jim- >I am, compared with you, a novice when it comes to single malts, but I love >them all the same. I have two questions- how do you maintain your stocks- I >tend to drink mine so the steady state amount is less than one bottle! 1) Drink only with company (this is the big one!) 2) Get people to pay you in whisky for computer work done 3) Once you have a visible collection people start buying them for you for birthdays etc > Two, >as a biochemist/ chemist, I am interested in your reference to phenolics. Don't read too much into it - the use of "phenols" as a descriptive term for whisky isn't particularly chemically accurate. Basically used as a shorthand for "peat and/or smoke flavour compounds". Many of them are phenolic, but hopefully none of them are actually phenol! Speaking as a BSc(Chem) myself, that is. Cheers - Jaimie -- Never sleep with anyone crazier than you are.
From: ck on 19 Aug 2006 18:35
Elliott Roper <nospam(a)yrl.co.uk> wrote: > Either way, it is a vital ingredient in the manufacture of terrorist > weaponry, and should be banned from hand luggage. I've heard that they make people found in possesion of the stuff to take a sip. Is there no depth they won't stoop to? ;) ck |