If wine, a nice Cabernet Sauvignon or Merlot, at room temperature, of course. If lager or ale, something fairly bitter and not too hoppy. Gin and Tonic with no lime is nice, sometimes. Vodka and Diet Big Red is actually pretty good, too.
Just finished a nice cup of Prince of Wales (Twinings) tea.
I am also rather partial to a couple of quite inexpensive Australian wines - Rosemount Estates Shiraz (The Reserve is even nicer, but costs a lot more) and Yellow Tail Shiraz.
Hardly ever drink beer any longer, but like several relatively local micro brews.
I am also rather partial to a couple of quite inexpensive Australian wines - Rosemount Estates Shiraz (The Reserve is even nicer, but costs a lot more) and Yellow Tail Shiraz.
Hardly ever drink beer any longer, but like several relatively local micro brews.
I haven't seen any Bali Hai around for years. Do they still make that? How about Annie Green Springs and Boone's Farm?
Ghetto Wines
Bum Wines - Guest Book
BumWine.com
Liquor Pig
WALK-THROUGH: Freestyle Music Park - Discover Myrtle Beach Message Board & Forum
Ghetto Wines
Bum Wines - Guest Book
BumWine.com
Liquor Pig
WALK-THROUGH: Freestyle Music Park - Discover Myrtle Beach Message Board & Forum
An externally hosted image should be here but it was not working when we last tested it.
MD 20/20 Low-end fortified wine 20%
Any wine with a metal screw-off top is warning enough of what's ahead for the inbiber
Same for plastic topped sparkling wines
Any wine with a metal screw-off top is warning enough of what's ahead for the inbiber
Same for plastic topped sparkling wines
Hobgoblin.
Depends on mood really. A decent wine, a Belgian-mix Stella or Kronenbourg 1664, Courvoisier, a good Irish or Scotch whiskey all go down well. 😉 I quite like a gin & tonic, but I only drink that at my club in London.
Depends on mood really. A decent wine, a Belgian-mix Stella or Kronenbourg 1664, Courvoisier, a good Irish or Scotch whiskey all go down well. 😉 I quite like a gin & tonic, but I only drink that at my club in London.
Attachments
Last edited:
We generally have long music listening sessions on Saturday's. From about 11 am to about 4 to 6 pm ! We used to drink Chivas for a long time and then moved to single malt's ( Glenfiddish and others) and now we are on to wine. Mostly concocted at my 'hoochery'! Pretty potent I think ( about 13 to 14 % alcohol ). Mostly dry. We have learnt to store them for at least two years when they really taste great. So we have to make at least 20 liters at a time and start a new batch every two months or so! Over half is taken away by friends ! Plenty of 20 and 10 liter storage bottles around.So I'm always on the verge of being thrown out of the house ....almost!
I might add that we also cook food along with all this.
Sunday generally is for rest........to recover from all that hooch if we have had a lot. We don't get drunk but do feel .......pretty good ! If you keep eating along with drinking you can't get drunk. The Russians taught us that.
We start with new well recorded albums ( almost any type of music) and progress back to the 70's music !
I might add that we also cook food along with all this.
Sunday generally is for rest........to recover from all that hooch if we have had a lot. We don't get drunk but do feel .......pretty good ! If you keep eating along with drinking you can't get drunk. The Russians taught us that.
We start with new well recorded albums ( almost any type of music) and progress back to the 70's music !
Already mentioned, depends on the time of day.
Morning and afternoon a "good cup" of coffee. There's too few out there that know how to brew a GOOD pot of coffee.
1. If at all possible GRIND your own beans....
use the right kind of grinder, avoid the type that uses a spinning
blade. a spinning blade will never produce a consistent grind..
Keep the grind coarse. The bitterness comes from the shell's
inside surface, the finer the grind the more of this surface area is
exposed to the water and the more bitter the coffee will be....
2. Keep the entire brew cycle/time UNDER three minutes.
Grinds that are exposed to the water longer don't produce
'stronger' coffee, just makes it more bitter.....
When using a coffee maker (Mr. Coffee, Bunn, ect ) remove the
grind as soon as the steady stream changes to a fast drip.
Towards the end of the brewing cycle those "drips" become
more and more bitter, and it takes only a few bitter drips to
make the entire pot bitter.
Too many people confuse bitter coffee with strong coffee.
Clean out your coffee pot often, run vinegar through it....
3. Brewed coffee has a very short life span, oxygen is the enemy.
If you don't drink the pot quickly, it's better to make a few small
pots than one large one.
Transfer the brewed coffee to a thermos with a good seal.
4. If you drink your coffee with cream or sugar, use "real" cream
half n half works well.
Instead of using processed sugar use "sugar in the raw".
Someone already mentioned a "french press" much better than a standard coffee maker.
Later in the day........................ a good cold beer..
or a rum and coke. Cockspur 5 star would be my choice....
Wouldn't turn down a good bloody Mary.
Morning and afternoon a "good cup" of coffee. There's too few out there that know how to brew a GOOD pot of coffee.
1. If at all possible GRIND your own beans....
use the right kind of grinder, avoid the type that uses a spinning
blade. a spinning blade will never produce a consistent grind..
Keep the grind coarse. The bitterness comes from the shell's
inside surface, the finer the grind the more of this surface area is
exposed to the water and the more bitter the coffee will be....
2. Keep the entire brew cycle/time UNDER three minutes.
Grinds that are exposed to the water longer don't produce
'stronger' coffee, just makes it more bitter.....
When using a coffee maker (Mr. Coffee, Bunn, ect ) remove the
grind as soon as the steady stream changes to a fast drip.
Towards the end of the brewing cycle those "drips" become
more and more bitter, and it takes only a few bitter drips to
make the entire pot bitter.
Too many people confuse bitter coffee with strong coffee.
Clean out your coffee pot often, run vinegar through it....
3. Brewed coffee has a very short life span, oxygen is the enemy.
If you don't drink the pot quickly, it's better to make a few small
pots than one large one.
Transfer the brewed coffee to a thermos with a good seal.
4. If you drink your coffee with cream or sugar, use "real" cream
half n half works well.
Instead of using processed sugar use "sugar in the raw".
Someone already mentioned a "french press" much better than a standard coffee maker.
Later in the day........................ a good cold beer..
or a rum and coke. Cockspur 5 star would be my choice....
Wouldn't turn down a good bloody Mary.