|By _Blackjack on Tuesday, February 19, 2002 - 09:23 am: Edit|
I find Dixie Crystals melt better than Domino Dots. Just get them a little wet first, wait a minute, and then pour and they dissolve quite nicely.
|By Paul on Tuesday, February 19, 2002 - 07:56 am: Edit|
I have an unlimited supply of Domino Sugar packets from the local IHOP, just pour it in & stir. This method is so advanced it doesn't even require a spoon or special glass.
I believe it was already said, but is worth repeating. "Sugar is fucking sugar"
Unless its the ritual you get off on, then just go with whatevers prettiest.
|By Lmarchegrisiste on Tuesday, February 19, 2002 - 07:39 am: Edit|
The Morning News
Al Roker just visited a Mormon reenactment camp near the Olympics. They were using sugarloaves like the kind I was talking about. If you catch the program after I do then you can see the form that the early absinthe drinkers used and why they might want to us tongs or melt their sugar on top of their glasses.
|By Mvario on Saturday, February 16, 2002 - 06:09 am: Edit|
Try Dean and Delucca, you know, where Felicity works? A little better price.
|By Sicboy13 on Friday, February 15, 2002 - 11:50 pm: Edit|
Sounded good & I'm rich, why do you think? I ordered it for the same reason I try a new brand of absinthe each time, I am open & willing to try new things, & there is nothing sacred or romantic about C&H sugar cubes from Wal-Mart. Satisfied????
|By Pikkle on Friday, February 15, 2002 - 09:55 pm: Edit|
I just put a few drops of blood in mine... all the extra "umph" I need...
|By Destiny on Friday, February 15, 2002 - 09:53 pm: Edit|
of course, what else would you fuck?
|By Pikkle on Friday, February 15, 2002 - 09:35 pm: Edit|
fuck sugar you fucking pussies!
|By Destiny on Friday, February 15, 2002 - 09:32 pm: Edit|
The taste between sugar is the same, BUT, I really hate the way that regular little cubes (like C&H) just completely fall apart after just a few drips of water. They don't even melt, those damn little grains just sit there like sand at the bottom of the frickin' glass. I get less grit from the coarse A La Perruche chunks. The water is sweetened from the cube and then drips into the glass. The chunk finally dissolves after a few minutes, not a few seconds. I think it's much nicer especially if you're into the whole aesthetic.
Why did you order Betina's sugar if sugar is just sugar? Was it a freebie?
|By Sicboy13 on Friday, February 15, 2002 - 08:15 pm: Edit|
Dude, I said it first, sugar is fucking sugar
|By Heiko on Friday, February 15, 2002 - 08:12 pm: Edit|
Are you really discussing sugar cubes here? No irony involved? Special French sugar cubes from Betty? I can't believe it...
Mine are from the store on the other side of the street. They cost almost nothing and come in a box. What can be so different about other sugar cubes?
|By Sicboy13 on Friday, February 15, 2002 - 07:19 pm: Edit|
I will let you know, I'm not quite sure but I am getting it from Betina.
|By Destiny on Friday, February 15, 2002 - 06:32 pm: Edit|
Hey Sicboy, what brand of the French cubes are you getting? Still hoping to find a US vendor for a regular sized box of the St. Louis tablets!
|By Brett on Friday, February 15, 2002 - 11:26 am: Edit|
I've got some locally produced Roger's Sugar cubes. I've used for nothing else but absinthe, except for maybe eating the occasional one and I think I put one in my tea once.
They're a little too big, so a bit of stiring is generally required,but you still end up with some in the bottom.
An interesting side note -if anyone's in Vancouver (ever), apparently the Roger's Sugar refinery here has a musuem. Its located at -get this- 123 Roger's Street, between downtown Vancouver and Ballantyne pier. Smack in the middle of the ghetto.
|By Sicboy13 on Thursday, February 14, 2002 - 05:29 pm: Edit|
LL, you be splittin' a brotha's side up in here
|By Louched_Liver on Thursday, February 14, 2002 - 05:27 pm: Edit|
If sugar was that big a component to the taste, I'd be drinkin' sumpin' else prolly.
|By Louched_Liver on Thursday, February 14, 2002 - 05:26 pm: Edit|
Dots, dots, dots.
Had a box for over a year. Only use it w/the good stuff is why.
|By Sicboy13 on Thursday, February 14, 2002 - 05:19 pm: Edit|
C&H is my current stock, although I do have some French sugar en route. But hey, sugar is sugar.
|By Pikkle on Thursday, February 14, 2002 - 03:58 pm: Edit|
yes, I think walmart is cheaper
|By Themagicman on Thursday, February 14, 2002 - 12:15 pm: Edit|
so what kind of sugar should one use should one go through the trouble to get the European lonzenge type. I just been using the kind that i find at walmart or target is their a dif.
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