"On the Road Food"

[lrd]

Originally Posted by Roguish Lawyer

One thing I've learned to like recently is a mint julep.

I have a recently discovered weakness for mojitos. Ever have one, RL?

[Razor]

Mojitos are good, if you can find a bartender that knows what the hell you're talking about, and has mint leaves on hand.

[SP5IC]

Ben Roberts, a SFTG buddy introduced me to Ramos Fizzes at Brophy's on the pier in Santa Barbara. Pity I can't remember much of the afternoon.

[Roguish Lawyer]

Originally Posted by lrd

I have a recently discovered weakness for mojitos. Ever have one, RL?

Yes, they were very trendy for a while and may still be. Kind of like martinis were. But when something is trendy I tend to avoid it for some reason.

[jatx]

I took the thread topic too literally, I guess, because it reminded me of a cooking technique I developed during my early 20's (which were a perpetual roadtrip).

Buy some HEAVY foil. Make a pocket, then add some black beans, corn and salsa, top with an uncooked chicken breast. Seal it up good. Place it under the hood near your engine, but not in a spot where it will rattle loose or get caught in a belt. Hit the road!

Cooking times vary with speed, season and geography, but your car will smell great and you will be the envy of all the snack-machine refugees at the rest stops.

[lrd]

Originally Posted by Roguish Lawyer

Yes, they were very trendy for a while and may still be. Kind of like martinis were. But when something is trendy I tend to avoid it for some reason.

HA! That shows you how much I know...I hadn't even heard of them until last December when a friend and I wandered into a little Cuban restaurant in downtown Norfolk. Good thing we were staying close by.

They called them the Cuban Mint Julep...

[Razor]

Don't feel badly, lrd. I first heard of them from watching the Cuban beach scene from the Bond film "Die Another Day". Actually, a couple things from that particular scene have stuck with me.

[Sacamuelas]

mojitos were a hemingway thing weren't they???

Real men drink Sazarecs....
and a real Sazerak was originally made in New Orleans.


Actually, they are kind of an acquired taste... but again, nothing good in life comes easy.

[Roguish Lawyer]

Originally Posted by Sacamuelas

Real men drink Sazeraks....
and a real Sazerak was originally made in New Orleans.


Actually, they are kind of an acquired taste... but again, nothing good in life comes easy.

What is a Sazerak?

[Doc]

Originally Posted by echoes

Yes Sir! I guess according to "Pete" that Deer is a big hit 'round these parts? Well, ya'll come on down here to Oklahoma, we have lots of deer, and even deer hunters.

I am curious though, what goes with deer to make a meal?

Holly

Holly

People you care about.

Doc

[Roguish Lawyer]

Originally Posted by Roguish Lawyer

What is a Sazerak?

Saca?

[Sacamuelas]

I misspelled it. You know old saca....spell it like it sounds.


I looked it up to get the right spelling. In the original old days, it was made with absinthe and brandy.

Here is the recipe I am familiar with:
Sazarec: coat an old fashioned glass with Herbsaint (not too much – it has a very strong licorice flavor), add ice, tsp. of sugar, 2 dashes of bitters, 2 ounces of good bourbon and a lemon twist.


A little history...
Is Sazerac the first cocktail?
The Sazerac is one of those famous cocktail names that qualifies as a classic. This is in part due to the possibility that it is one of the world's oldest cocktails.

In the 1830s, Antoine Peychaud opened up a drugstore in the French Quarter of New Orleans. One of the products that he sold was his own special brand of bitters that he sold as "Peychaud's Bitters." At the time bitters were considered a way to invigorate good digestion and promote good health. Mr. Peychaud would combine his bitters with Brandy and offer the mixture to his customers as a cure for their ailments.

Just down the street, Sewell Taylor, a friend of Mr. Peychaud, opened up a "coffee house" called the Sazerac Coffee House (named after the Sazerac de Forge et Fils brandy, which he imported and sold to his customers). Mr. Peychaud's brandy and bitters cocktail became a popular drink at the gathering spot. Naturally, the Sazerac Coffee House used Sazerac Brandy, and soon the drink became known as the Sazerac.

By the 1870s the ownership of the Sazerac Coffee House changed and so did its name -- to Sazerac House. At that time the base spirit of the cocktail was changed from brandy to rye, and absinthe was added as an ingredient.

The new recipe for the Sazerac cocktail had become a combination of rye, bitters, sugar, and absinthe. This is still the basic recipe that you will find today, with absinthe replaced with Pernod. Like so many recipes there are variations on this "original" -- they include the use of Peychaud's bitters and Angostura bitters, or trying bourbon instead of rye as the base spirit.

The original Sazerac House has reappeared in a couple of formats over time and arguably the closest to the original today is the Sazerac House, which moved in 1949 to The Roosevelt Hotel and remains today in the Fairmont Hotel.

Is Sazerac the original cocktail? Peychaud’s friends and customers, who were the first drinkers of his bitters and brandy blend, drank from a “coquetier,” which is the French word for an egg cup. Did the mispronunciation of cocquetier result in the first use of the word cocktail?

Trivia note:
Peychaud's bitters are still popular today and are available throughout North America. Peychaud, originally from France, created his bitters in Santo Domingo and brought his recipe with him to New Orleans.

[Roguish Lawyer]

Hmmm, sounds kind of gay. Licorice and sugar and all. LMAO

[Sacamuelas]

YOU would know counselor....


Trust me, its not for the faint at heart. Just a straight bourbon with a background of the licorice flavor.

[Roguish Lawyer]

Originally Posted by Sacamuelas

Trust me

Uh huh, "this won't hurt a bit, OPEN!" LOL