The *perfect* martini
Kathleen created the perfect martini for me - recipe is below for your liver-killing pleasure...
2 shots Broker's gin
1/3 shot dry vermouth
1/3 shot absinthe
Shake, serve garnished with two garlic-stuffed olives. A little sip of heaven, and it more than made up for the exploding plaintain massacre of 2006. (for the record, the bastards at Hormel LIE BY OMISSION. Not puncturing the skin of the plaintain before baking is a bad idea, for the record.) Yes, I know, should have been obvious, but I figured the fine folks at Hormel might know what the hell they were talking about, since they were telling me how to bake plantains...
2 shots Broker's gin
1/3 shot dry vermouth
1/3 shot absinthe
Shake, serve garnished with two garlic-stuffed olives. A little sip of heaven, and it more than made up for the exploding plaintain massacre of 2006. (for the record, the bastards at Hormel LIE BY OMISSION. Not puncturing the skin of the plaintain before baking is a bad idea, for the record.) Yes, I know, should have been obvious, but I figured the fine folks at Hormel might know what the hell they were talking about, since they were telling me how to bake plantains...
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3 Comments:
So even Shea, master of all things culinary, occasionally has a culinary disaster. (This makes me feel much better about my own kitchen mishaps.)
Sorry to hear about the plantain masscre. That is sad. Though it *would* make a great story, should you ever care to expand upon it.
Hormel is famous for using cheap labor from Nebraska and El Salvador to de-bone meat, shape/stuff it to consumer preference, and send it off in shrink-wrapped packages to a store near you.
Why do plantains not seem to fit into this picture?
Any more than just enough vermouth to coat the bottom of the glass is too much!
Why on Earth or any other planet wouldja accept cooking instructions from a giant corporation engaged in the creation of factory feeds, none of which a self resepecting human being would willingly place into his or her mouth?
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