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Sugar cubes, again...

Sepulchritude Forum » The Absinthe Forum Archive thru January 2003 » Strictly Absinthe & Collectibles » Archive Thru July 2002 » Sugar cubes, again... « Previous Next »

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Archive through June 11, 2002_Blackjack25 6-11-02  11:14 pm
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Traineraz
Posted on Monday, June 17, 2002 - 1:08 pm:   Edit PostPrint Post

Oh, heck, I LIVE at TJ's. Where else can one get hormone-free milk and butter? (at prices similar to those at Slaveway, that is)

. . . and feel free to send some of that din-din my way! All I've got to go on is tofu doggies and Slosh-o'-Deva fudge.
Admin
Posted on Monday, June 17, 2002 - 1:04 pm:   Edit PostPrint Post

shut yo mouth.

I eat graze from the great horse trough that is Trader Joe's every day.

for lunch, shrimp louie salad. YUM.

and makin' for dinner: baked chicken (stuffed with too much garlic) & mushroom risotto ...

(I hope you like mushrooms, sweetie ...)
Traineraz
Posted on Monday, June 17, 2002 - 12:39 pm:   Edit PostPrint Post

Hey, I said it was from Trader Joe's, they're based in California. They don't know any better.
Head_Prosthesis
Posted on Monday, June 17, 2002 - 12:34 pm:   Edit PostPrint Post

Why you gotta go and ruin perfectly good Maple Syrple?
What's wrong with you?
You aren't from the North at all are ya?
Traineraz
Posted on Monday, June 17, 2002 - 12:11 pm:   Edit PostPrint Post

MMMMMMMM MAPLE ABSINTHE SYRUP!!

New at Trader Joe's!

Hey, how about boosting toxicity and adding aspartame or saccharine instead? That one little packet of Equal . . . or Skinny and Sweet
_Blackjack
Posted on Monday, June 17, 2002 - 10:13 am:   Edit PostPrint Post

Mmm...frosted candy bars...

Frosted DEEP FRIED candy bars...
Bunnylebowski
Posted on Monday, June 17, 2002 - 8:34 am:   Edit PostPrint Post

Pikkle has a point. Putting sugar in any modern absinthe is like putting frosting on a candy bar. Perhaps some Hausgemachtes may need it, but I haven't had a single commercial absinthe in which adding sugar has enhanced the flavor, it's only obscured the taste of the actual ingredients and disrupted the balance. It's a nice ritual, but unnecessary now.

Sugar syrup? Sure, if you like absinthe pancakes.

Blechhh!
Chevalier
Posted on Monday, June 17, 2002 - 8:08 am:   Edit PostPrint Post

How about cubes of brown sugar? Or are they too gritty?
Crosby
Posted on Wednesday, June 12, 2002 - 9:08 pm:   Edit PostPrint Post

Works best if you keister it.
Traineraz
Posted on Wednesday, June 12, 2002 - 8:49 pm:   Edit PostPrint Post

How about a nice crack rock?

It's best in the Czech tradition, involving fire . . . and WHOA talk about your EFFECTS!
Giovannigray
Posted on Wednesday, June 12, 2002 - 8:38 pm:   Edit PostPrint Post

Sounds reasonable. Thanks!
Crosby
Posted on Wednesday, June 12, 2002 - 8:35 pm:   Edit PostPrint Post

They cost $7.95 for a 2lb 3.3oz box plus shipping.
Giovannigray
Posted on Wednesday, June 12, 2002 - 8:22 pm:   Edit PostPrint Post

How much do they cost?
Crosby
Posted on Wednesday, June 12, 2002 - 8:18 pm:   Edit PostPrint Post

I bought the St. Louis cubes from dcimports and think they're great. The cubes are an irregular shape, like La Perruche, but are made of a much finer grained sugar that dissolves better. The one kilo box lasts a long time too.
Thegreenimp
Posted on Wednesday, June 12, 2002 - 7:59 pm:   Edit PostPrint Post

http://www.multicollect.com/emballagesdesucresindex.html

Perhaps these guys can help out.......also check out www.dcimports.com
They have St Louis cubes similiar to La Perruche.
When I bought my St Louis Tablets (11lbs case only size), I got them from Gourmet Resource, but their website seems to have vanished, they were located in the DC area.
If I can find their card I will post the phone number.
Jay
_Blackjack
Posted on Wednesday, June 12, 2002 - 4:39 pm:   Edit PostPrint Post

Depends on who's pitching...
Petermarc
Posted on Wednesday, June 12, 2002 - 7:52 am:   Edit PostPrint Post

i'm married to a greek-blooded frenchy...is that good?
Wolfgang
Posted on Wednesday, June 12, 2002 - 7:33 am:   Edit PostPrint Post

Sugar syrup is usefull to pre-sweet some hausgematche before heading to some night clubs where you need to be discrete... but somewhat it doesn't taste as good when you just dump it in a glass full of ice and splash tap water from the bathroom ...
_Blackjack
Posted on Wednesday, June 12, 2002 - 7:20 am:   Edit PostPrint Post


Quote:

are you French?



Like they say in the big house, better French than Greek...
Mogan_David
Posted on Wednesday, June 12, 2002 - 7:06 am:   Edit PostPrint Post

It's amazing how fast a person can go from not knowing something exists, to knowing that he can't live without it.
Anatomist
Posted on Wednesday, June 12, 2002 - 6:05 am:   Edit PostPrint Post

Dixie crystals? Down here in Floweeda we've got something called The Dixie Chopper - the world's fastest lawnmower. I've seen one. They're about the size of a volkswagen bug. The seat's in the middle and it's operated by big levers that stick up from the sides. I think it's so big fat guys don't have to worry about getting stuck under a steering wheel.

http://www.dixiechopper.com/

K.
Pikkle
Posted on Wednesday, June 12, 2002 - 1:34 am:   Edit PostPrint Post

Fuck sugar... pussies use sugar... the French use sugar... the French are pussies... are you French?
Giovannigray
Posted on Tuesday, June 11, 2002 - 11:37 pm:   Edit PostPrint Post

When I first tasted the Spanish brands, I used the sugar for both the ritual and to temper the dominant anise flavor. So, now I'm quite fond of that sweetness. On the other hand, I use less sugar on the French and Swiss stuff.

But don't listen to me..I think Francois Guy tastes like Serpis.
Traineraz
Posted on Tuesday, June 11, 2002 - 11:22 pm:   Edit PostPrint Post

Jeez, I just buy the Spanish brands. No sugar required.

One SPLOOSH and you're ready to SLURP! :)
Giovannigray
Posted on Tuesday, June 11, 2002 - 11:19 pm:   Edit PostPrint Post

I also keep a supply of sugar syrup on-hand for those rare lapses of judgment and patience.

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