Home Bar (part 1)

When you turn 21, it’s as good a time as any to start on stocking that home bar you’ve been daydreaming about before but never could bring yourself to bribing one of your overage friends to buy you 1901823 bottles of hard liquor for.

Well, as a reward to myself for not rioting against the unbelievably ridiculous and paradoxical government which decided that certain subsets of those allowed to vote in a democratic election are somehow still incapable of making responsible decisions, I bought myself the beginnings of a home bar as a birthday present. But what to get?!

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On the consumption of liquid from an animal horn

A while back, one of the chemists in my department threw a a sort of medieval-themed Christmas party with her housemates.Now, I’ll interject that for us, that’s not a huge stretch. For reasons related to our field of study, we tend to be a pretty granola-munching bunch. Dressing up as bards, knights, and wizards is not really a big deal. Well, except for me. I’m not above it, I just don’t own any costumes. I should probably rectify that.

I wouldn’t let details like that slow me down, though, so I of course I went.

After cajoling my way across the drawbridge they had installed in their foyer, depositing my 6-pack of really decent Trader Joe’s Winterfest Double Bock into the fridge and retaining one for myself, (how do I remember that after this many weeks? I’m not sure.), and squeezing my way into the livingroom where Robin Hood and his merry men were playing Simon and Garfunkel tunes on a guitar and a mandolin (really), the hostess came through and offered me what must have been the horn off of an angry 100-kg sheep.

“Oh my. What is this?”

“Mead.”

“Wow. I’ve never tried that before. Is it good?”

“Well, C made this batch, but we’ve got a few bottles of the store-bought stuff in the fridge. Wanna try?”

“Well, I’ve already got a beer.”

“Set it down and I’ll show you how to drink from it.”

How you drink from a horn is actually obvious if you think about it – you have to hold the point so that it’s in front of you and tip it back. I took a swig, it was rather tart but pretty good. She took the horn away and let me get back to my beer.

The party progressed as any non-catastrophic party with that many people in period costumes would: we got a little drunk and started singing. Eventually, one of my better friends came up to me with the horn.

“Have you tried the mead?”

“The homemade stuff, yeah.”

“This is the stuff from the store. I think it’s better.”

In our crowd, that’s blasphemy. Things made at home are always better. Admiral Ackbar would have known what was happening, but I walked into it. “Really? Let me try it.”

I was empty-handed, so he handed me the horn. It was nearly full. I tasted the mead; it was sweet and good, though not necessarily better. I said as much and tried to hand the horn back.

“Oh, no thanks. I’ve had enough.”

I drank a little more, or maybe a little more than that, wandered around with my new prop, and did all that party stuff that always happens but which we can never actually recollect very clearly the next day. Eventually, I decided I had had enough mead.

It was at that point that I realized the most important fact about horns: You cannot set a horn down without spilling all the liquid inside.

I tried to find someone else to take the horn, but everybody said they had had enough. It was still half full. There are worse problems to have than alcohol that you can’t set down. Out of primal instinct, I drank more — it’s just what you do when you’ve got alcohol in your hand and you’ve already had a few. At some point I actually internalized that I was drinking mead well after the point which I decided I didn’t need to have anymore; my plight became dire and my search became more desperate. Not that I stopped drinking then, either. That’s just not how it works.

Eventually, someone took it off my hands. I have no idea who, or how much mead was in the horn at that point.

I do know that the rest of the party was freaking awesome.

The next morning, notsomuch.

Mead? In the words of the last person who sold me something on half.com: “AAAAA ++++++ Thank you !!!!!”

Horns? Pretty cool, whether on or off of a ruminant.

The juxtaposition? Lethal.

When to pop the tea question?

Happy lunar new year! Xin nian kuai le, gong xi fa cai, etc, etc. I have to confess — I am pretty terrible at being chinese (unless I’m awesome at being chinese, like… when getting food freebies in Costco). I decided I wanted a small little Chinese new year get-together chez moi and I ended up having to call my mother…

Me: “Mommy? What do chinese people eat on chinese new year?”
*Mother audibly signs* (some things you can only ask mothers)

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Trader Joe’s Tea Roundup

Moved to http://aqueousphase.org/2008/02/trader-joes-tea-roundup/

The coffee machine

I drink coffee. I’m drinking coffee right at this second. In fact, since I’m a grad student, drinking coffee is like a quarter of my job description. If you were wondering, the other three quarters are devoted to drinking beer, doing actual research, and stalking people on Facebook reading France24. That’s also why I’m writing a blog about liquids: only about 15 people in the world care about my research, and there are about as many people who write blogs about the news as there are who read blogs about the news.

I make a small enough amount of money that the Commonwealth of Massachusetts would subsidize my health insurance if my university didn’t just give it to me. The upshot of this is that you won’t find me at Starbucks every day (though I’d go to Cosí first anyway. Or Tosci’s if they’ve paid their taxes this week).

But I’ve gotta have my coffee. I can’t read papers without it; I’d fall asleep in 10 minutes. It’s empirically true for all grad students — I’m a scientist; trust me.

Thankfully, my department anticipated this and installed a coffee machine in our lunchroom/library/spare meeting room. They know how to keep us happy, I guess. Of course, it benefits them, too (not having to leave to get coffee means we work more, at least in principle), and it’s not very expensive. It’s a nice perk, though.

This is what you do to get coffee:

  1. Go to the coffee machine.
  2. Pick one of the several different kinds of coffee available. The coffee in little single-serving plastic cylinders with foil lids, called K-cups by the company that hawks them, which reside in boxes next to the coffee machine.
  3. Open the tray on the coffee machine and put the cylinder into the tray. Don’t mess with the foil!
  4. Important: put your mug under the spout.
  5. Press the green button. It’s the only button on the machine.
  6. Wait about 20 seconds. Coffee!

In other words, it’s so simple that even a grad student can do it. The machine has an internal storage compartment that collects spent cylinders. The only time you have to interact with it beyond what I just outlined is if you draw the short straw and try to make coffee when the trash bin is full, or when the water jug is empty (it draws water out of a water-cooler-sized jug of New England’s finest because there’s no plumbing in that room).

The coffee selection isn’t terrible. There are four kinds of regular coffee (though I only drink the “Extra Bold” – which isn’t all that bold in my opinion), two kinds of decaf, and three kinds of tea. The tea is the most insipid stuff I’ve ever encountered, but the coffee isn’t ghastly, just a tad weak.

Now, as I’ve mentioned, my politics might be described as left-of-center. The fact that every single time I make a cup of coffee I produce a K-carcass that goes directly into the trash doesn’t make me entirely comfortable.

On the other hand, it’s free coffee, and it’s not really any worse than the mountains of paper cups a routine Starbucks-goer would produce (the department provides us with mugs). The coffee is even free-trade, even if the water might not be.

For better or worse, the coffee machine is a fixture in my life. Every day at or just after lunch, I grab a cup of coffee in a combined effort to fend off food coma and avoid working for a few more minutes. There’s usually a fair number of people in there eating lunch and drinking coffee; it’s sort of the social anchor of my day.

Sometimes, though, early in the morning or late in the afternoon, I’ll sneak over to Cosí by myself to grab a cappuccino.

Holy visions

If the Virgin Mary can appear on toast, can the Flying Spaghetti Monster appear in a glass of Arizona iced green tea? And if it did, how do I manage to preserve it for 10 years till I can sell it on eBay for $28k?

Pastafarians

Sangria. In a French monastery. With Chinese-Canadians.

Sangria — a wonderful Spanish trick (among others) for making bad to decent wine palatable, and even, really damn good. Take fruit, soak overnight in rum/brandy/your-favourite-hard-liquor, add copious amounts of red wine, serve on a balcony/patio in summer. Made poorly, you’ve got a weird fruit juice-y thing that’s still quite drinkable, made well, you’ve got a potent delicious substance that’ll keep you going back for more, even though you know how quickly it’ll knock you off your feet, because you know how much alcohol is in that innocent-looking pitcher. Recipes and a story, after the jump!

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Here Dad, drink this.

My dad is, to first approximation, a gun-owning construction worker from a red state. To the same degree of accuracy, I’m a tree-hugging socialist who spends most of my day in a box with climate control and fluorescent lighting. We get along — we are still family, after all — but there still exists something of a divide.

When I was growing up, there was always a case of Budweiser in the garage fridge. Never Bud Lite, never MGD, and never anything in a glass bottle. My dad didn’t brag about it — he didn’t call it “Bud Heavy” like a tool — it’s just what he drank.

I think there are cultural reasons for that. There aren’t a whole lot of nice things about Bud that I can say, but this much is self-evident: it’s cheap, it contains alcohol, and it’s easy to down three after sweating your ass off all day. In other words, he drinks Budweiser like I drink Corona.

He said once that when he was younger, he drank Michelob, but after a point he decided it wasn’t worth the extra money. This is telling; though I’m way too young to actually know this for sure, I have my suspicions that back when my dad became a Budweiser drinker, the beer options in his part of the United States were pretty bleak indeed. If all you’ve got is shitty beer, you might as well drink Bud.

But of course, this isn’t the Seventies, this is the — I dunno — the Noughties? I don’t think there’s a liquor store in the country that doesn’t have at least two different really awesome beers. And here my dad was drinking Bud.

Due to a weird confluence of circumstances, I was halfway through college before I started drinking (what’s the statute of limitations on underage alcohol consumption?), around the same time as my big political awakening. Because my relationship with my parents isn’t predicated upon me sharing the details of my personal life with them, and because drinking with your parents when you’re underage is, generally, kinda weird, the first thing my dad learned about my drinking habits was when I showed up a week after I turned 21 with a Costco case of Mike’s Hard Lemonade.

Okay, yeah. I know. It’s not Bud, but it still kinda sucks. I could defend that action, but instead I’ll just call it a novice mistake and take a mulligan. It’s the equivalent of reading Chris Hitchens; you live, you learn, and you put it behind you.

Anyway, he thought that Mike’s was okay, albeit too expensive. Once I started learning about what beer really was, that notion stuck with me: my dad’s tastes were malleable.

In hindsight it’s obvious. I mean, he’s not stupid by any stretch. He makes a living with his hands; I only vaguely know which way to turn a wrench. He has some entrenched habits, but, if he’s exposed to conflicting evidence, he is willing to think about them. Sort of like voting Republican – he did it for a long time, but he stopped once all the bodies started coming home from Iraq.

I developed an abiding love for Sierra Nevada that year, and next time I went home, it was with a couple six-packs of that stuff. He hated it — “How do you drink something that bitter?” — and was totally unreceptive to my argument that beer was supposed to be bitter. No way; that’s crazy. Sort of like arguing about gay marriage; just no way to get any traction, because there’s no fundamental agreement of any sort.

I spent the next few months experimenting with different beers, as any nascent beer-drinker might, and stumbled upon the magic bullet: Newcastle Brown. Now, Newcastle is not the perfect beer, but it isn’t at all bitter, and it does have a good flavor to it. Next time I was home, I brought some.

He liked it, no reservations. Victory. “Hey dad, wouldn’t it be cool if you had healthcare?” Why yes, yes it would be.

Next time I went home, there was a case of Newcastle in the fridge. Next to the Budweiser, but still. That was a while ago, but I was home last month, and along with the Newcastle and the Bud, there was a six-pack of some really tasty local nut ale.

There’s hope.

Mojito and Caipirinha’s illegitimate child

Ah, caipirinhas — perhaps Brazil’s best export outside of footballers (though admittedly, there’s some fine exporting going there). For those that haven’t had the chance to experience one yet, 1. get your arse to the nearest Brazilian steakhouse ASAP, 2. cry into your mojito instead. Of course, I may be a bit biased in this — the first time I ever had a caipirinha, a Brazilian friend brought a giant gourd (literally. a gourd.) filled with mysterious substances that he had us take turns pounding/mashing before we started taking sips and passing it around.

“Pedro. Where on earth did you find a giant gourd??”
“Oh, I missed drinking out of these so much, I ask my mother to buy one and send it to me in the mail.”

Somehow things taste better when it came out of a container sent by someone’s mother 5000 miles away.

Now I don’t remember too much else about that particular drink besides that it was good, I kept calling it capoeiras, and we were preetty happy by the time the gourd had been emptied.

A few days and wikipedia articles later, I had learnt that the secret of the caipirinha is cachaça, or a distilled liquor vaguely resembling rum, but made from sugarcane instead of molasses. The end result tends to be a bit softer than rum, and quite conducive towards sipping. Or awesome cocktails. Cachaça just started being imported into the US recently (before, being mainly popular in Germany… hallo randomness!). The most recognizable brands in the US market are Pitú and Cachaça 51, and indeed, I had a liter of Cachaça 51 courtesy of MarketViewLiquor for 19.99. Haven’t tried to look for cachaça out in the city too much yet, so I don’t know what the de facto availability is.

Anyhow, I had some friends over for dinner, and the debate turned towards the perils of nationalized healthcare; basically, an excellent time to bust out some awesome cocktails. I just happened to have limes. Some brown sugar. Aaaand cachaça! So I started cutting those limes into wedges and got enthusiastically into the muddling business before realizing… I have no idea how to make a caipirinha.

So instead, I did what I do best — make shit up.

Caipijitos (serves 4)
Ingredients
– 1 lime
– 4 tbl of brown sugar
– 4 shots of cachaca
– 1 12oz (standard) can of seltzer water // carbonated water

1. Cut 1 lime into ~8 wedges, put into a thin/tall glass (small french presses are awesome for this). Add the brown sugar and cachaca and muddle.
2. Pour into 4 glasses (in my case, red wine glasses) over a couple ice cubes.
3. Top off each glass with seltzer water & mix.
4. Serve to unsuspecting guests as caipirinhas. Bask in their praise.

Wow. Damn good. I think the star of the party really is the cachaça. I sipped a bit of the stuff later and it has a distinctive taste that stood out nicely in the Capijitos. Definitely worth a second shot at trying to make real caipirinhas. 😉

Till next time… cuidado!

Welcome to (aq)!

(aq) is written by 2 friends. We feel especially knowledgeable about this subject because we both

1) took the same introductory chemistry class where we learned what (aq) meant

2) are scientists that research things that exist in a kinda aqueous-y state

3) are students that spend an inordinate percentage of their stipend on aqueous consumption

4) grew up next to a large body of water (the Pacific) and now live next to a smaller body of water (the Atlantic)

5) have exactly the same taste in liquids. meaning we must both be awesome.

6) drink everything that’s not fruit juice or soda… and sometimes we even make exceptions for those (read: Trader Joe’s fruit juices).

So, sit back, enjoy, and if there isn’t already, get a mug/glass/cup filled with something fairly liquidy (preferably not your ex’s blood). There’s a world of substances to enjoy!