View Full Version : Drinks
chefniall
05-03-2010, 08:52 PM
As chilling the beers was so popular in episode 2 I think it might be a good idea to have more drink tips to go alongside the recipes. Does anybody have any suggestions or ideas for drink tips they would like to see on the show?
computoman
05-04-2010, 04:12 AM
I took out the pictures I originally put up.
How about a Bloody Maria?
scoobydiesel
05-04-2010, 06:05 AM
I like the tip ideas more so than just the Drink idea. Either way its good viewing.
chefniall
05-04-2010, 07:32 AM
I took out the pictures I originally put up.
How about a Bloody Maria?
Just checking but I presume this is the same as a bloody Mary? Am sure it isbut just wanted to check :)
Bubble Tea (http://en.wikipedia.org/wiki/Bubble_tea)
Hong Kong-style milk tea (http://en.wikipedia.org/wiki/Hong_Kong-style_milk_tea)
Indian Chai (Spiced Tea) (http://en.wikipedia.org/wiki/Masala_chai)
tokenuser
05-04-2010, 06:27 PM
Just checking but I presume this is the same as a bloody Mary? Am sure it isbut just wanted to check :)Almost - is made with Tequilla instead of vodka. Perfect for Cinqo de Mayo.
Ever made Ginger Ale? It takes time, but might be an interesting drink segment.
computoman
05-04-2010, 07:41 PM
Just checking but I presume this is the same as a bloody Mary? Am sure it isbut just wanted to check :)
It is.
chefniall
05-04-2010, 07:58 PM
Almost - is made with Tequilla instead of vodka. Perfect for Cinqo de Mayo.
Ever made Ginger Ale? It takes time, but might be an interesting drink segment.
Oh I like the sound of ginger ale! I was thinking good lemonade but that is a bit predictable whereas ginger ale is so much more exciting! I think i'll give it a go in one of the next episodes!
Cheers
N
infernorhythm
05-04-2010, 08:52 PM
Smoothies perhaps? Something with natural (i.e. non added chemical or suppliment) health boosters or brain boosters. You know, the kind of food that's easy and good for a college student like me. :)
Maybe a stretch, but making fresh yogurt might be interesting too. Not the thick, full of sugar, stuff you find in the US, but the thinner drinkable kind you find in other parts of the world.
Why might it be a stretch? Well because you are dealing with bacteria which isn't globally regulated (I don't think) meaning the amount that is deemed "ok" can vary from place to place.
chefniall
05-06-2010, 10:01 PM
Maybe a stretch, but making fresh yogurt might be interesting too. Not the thick, full of sugar, stuff you find in the US, but the thinner drinkable kind you find in other parts of the world.
Why might it be a stretch? Well because you are dealing with bacteria which isn't globally regulated (I don't think) meaning the amount that is deemed "ok" can vary from place to place.
Yeah i think it could be a little tricky! Its a very good idea though and we could use yoghurt as the main part of a drink that could include fruit and other great flavors. You have got me thinking now!
Cheers for the suggestion!
Niall
brianzable
05-09-2010, 01:24 AM
Id be very interested in seeing how to make Ginger Ale. Thats where my vote goes.
chefniall
05-09-2010, 12:51 PM
Id be very interested in seeing how to make Ginger Ale. Thats where my vote goes.
Ok sounds like Ginger ale is what it is going to be! If you have any good recipes or suggestions make sure to send them through to me and I will include them in the ultimate ginger ale recipe which we will do!
Cheers
NIall
frankiethewaffle
05-09-2010, 10:21 PM
Maybe a stretch, but making fresh yogurt might be interesting too. Not the thick, full of sugar, stuff you find in the US, but the thinner drinkable kind you find in other parts of the world.
Why might it be a stretch? Well because you are dealing with bacteria which isn't globally regulated (I don't think) meaning the amount that is deemed "ok" can vary from place to place.
OK, drinkable Yogurt? Ugh! No! The Idea of Go-gurt makes me sick. BTW I think it is enzymes not bacteria that make yogurt. I don't eat it at all but I remember Emeril on a VERY early show saying buy the stuff make the yogurt save some and make more yogurt. The Enzymes don't die. Add more whatever, milk cream make more yogurt.
Far as drinks? Don't ask me. In my day I did too many shots to count. I know the colors. Um, Windex, Purple stuff, red dragon. Not that I knew what was in it, but I did it every time someone said, "Hey do this." I really never paid. the bartender just ripped off the next guy. I would walk in with a $20 and walk out, sometimes, with $50. But I tipped him well. When he was going to Vegas, I gave him $200 tips. The man had needs. Millenium New Year, he got 1k tips from at least five of us guys. He did well as well as us guys.
As far as what he made what I drank. I don;t have a stinkin' clue.
OK, drinkable Yogurt? Ugh! No! The Idea of Go-gurt makes me sick. BTW I think it is enzymes not bacteria that make yogurt. I don't eat it at all but I remember Emeril on a VERY early show saying buy the stuff make the yogurt save some and make more yogurt. The Enzymes don't die. Add more whatever, milk cream make more yogurt.
While I don't know which country you reside in, I can speak from personal experience. I'm not talking about 'GO-gurt'. I'm talking about non-thickened yogurt. As I've said all over this forum, I'm currently living in China and the yogurt they have here is phenomenal! It's not thick like that Yoplait (http://www.yoplait.com/products_original.aspx) junk... You must use a spoon to eat that stuff!
Here (China) the yogurt is more 'runny' although they also give you a spoon, I never use it. It also has fruit chunks in them, my favorite being blueberry and/or Strawberry! I even had Banana Yogurt here! I wouldn't say it's like water-thin, but it's also not like melted chocolate thick... Somewhere in-between.
As far as bacteria goes, I believe (from a google search) it's the beneficial bacteria that creates the enzymes - thus meaning we're both "correct". Either way, I've been told (haven't researched it myself) that US regulations make it so most of these beneficial bacteria are removed due to possible "bad" things happening. The same can be said about honey in the US. I have been told that in the time that I've been gone (2006) better yogurts have been introduced in the supermarket, but that is not something I can confirm or deny.
tokenuser
05-10-2010, 03:42 AM
1. Yes, yoghurt with the good bacteria has become far more prominent in the last couple of years.
2. Honey is naturally free from (active) bacteria because it doesn't conain enough water for bacteria to grow. Indeed, it is used medicinally because it IS clinically inert.
Drinking yoghurt was far more common in Australia than I have ever seen it in the US. Did nothing for me I'm afraid, but I had a turkish friend who loved the stuff.
2. Honey is naturally free from (active) bacteria because it doesn't conain enough water for bacteria to grow. Indeed, it is used medicinally because it IS clinically inert.
I was referring more towards honey being filtered and processed more-so than it needs to be, IMO.
High temperatures used during processing (over 160 degrees) with filtration, tend to reduce granulation and help improve the looks of the products, however, natural enzymes are eliminated.
Personally I'd rather have poorer looking honey with those enzymes, than better looking honey w/o the enzymes.
1. All honeys in containers are processed to some extent -- comb honey is the ONLY unprocessed honey.
2. LESS PROCESSED honeys (no heat applied) have more taste but can be susceptible to fermentation from sugar-tolerant yeasts which are always present in honey.
3. High temperatures used during processing (over 160 degrees) with filtration, tend to reduce granulation and help improve the looks of the products, however, natural enzymes are eliminated.
4. Straining or filtering IS NECESSARY (many different systems are in use) to present honey at it's best. Partially granulated honey on a shelf, sells very poorly.
5. Organic is a term that should not be used at all. Bees are nature's creatures and can not be controlled totally by beekeepers.
SOURCE (http://www.draperbee.com/info/honey.htm)
Sadly, #4 explains it all - "sells very poorly"
jdog667jkt
05-10-2010, 06:15 AM
i've always wondered how to make a good white russian.. i know that that's not too crazy or out there.. just always wondered
also some possibles:
1) long island ice tea.. all the ones i've tasted are not very nice... there's got to be one out there!
2) some kind of martinis?... i have no idea
computoman
05-12-2010, 10:33 PM
I do not really drink alcohol, but it is nice to see how the different mainline drinks are made in case you have to make one on a rare occasion for a guest. Sure would love to learn like everyone else how yogurt is made from scratch. Knowing how to make ginger ale would be awesome also. We grew up on ginger long before all the other stuff. about the most complicate drink I make is cold water ice and bananas all blended.
brianzable
05-13-2010, 01:42 PM
Yogurt is actually very easy to make. I made a few batches this winter, the only difficult part is that it must be kept at very warm temperatures in an incubator sort of thing for the bacteria to grow, and not many people have the equipment for this. I think it would be cool if you guys tackled yogurt because many times in my yogurt making, something went wrong, and it stayed a milky consistency instead of thickening up.