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 Message 37733 of 39187 in General Discussion
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Subject: Re: Dry Martini - Shaken or Stirred?
From: Heatherd
Posted: Sun Jul 12. 2009, 14:04 UTC
Followup to: "Re: Dry Martini - Shaken or Stirred?"  by Davidh  (Sun Jul 12. 2009, 09:55 UTC)
> sounds pretty stupid to me to pay to be part of a group that 
> considers themselves higher than everyone else because they can tell 
> a potato vodka by smell alone.  I'd rather read the bottle.  why not 
> be part of the largest collection of bartender's or whatever for free 
> here?  this makes no sense,

What are you talking about? Please answer this, what group are you talking 
about?  You keep making assumtions that are untrue
  
> like citrus peelers were around back then.  you get my drift? and i'm the 
> stupid one right?  

never heard of a knife? I've never used a citrus peeler.

> I think we've all lost ourselves in the unfortunate fact that nobody 
> knows shit about shit, and if they do they can't really say it's 
> true.  so you form your clubs and groups and go to your seminars and 
> classes and say things like "we are the largest collection of 
> brewers, bartenders, and whatever" but who are you following?  wine 
> sommenliers? or however you spell it.  flair experts? i'm not saying 
> anything that isn't true and you know it. 

Here you go again, what school is this you keep refering to? again I'd like 
you to answer that question. You are saying a lot that isn't true and it's 
just plain silly.
 
> If you knew what I knew you would share the knowledge, help people 
> looking for drinks, and know something other than regions and 
> recipes. 
>
> i'm really foolish and a mentalist, I guess, man I wish I had some of 
> that good ol' angostura orange bitters right now.  ( I realize he was 
> referencing regans book, which I put back on the shelf btw)

We all have books get over it.

>  but this 
> is the problem, you read one book or listen to someone else at your 
> fancy schools or whatever you like to call them, but don't do the 
> research yourself to see the real truth.  the internet lies man and 
> so do books, and believe it or not, your great masters decieve you 
> too.  they are too old to bartend or don't want to do it anymore or 
> whatever, they just want your money.  I don't know if you knew that 
> or I don't know.  

Ok I'm done. no more posts from me. Your blanket statements are on the most 
part untrue, you keep saying things about schools and clubs that no one 
understands and you have some crazy idea in your head that you know more than 
anyone on here and that no one can teach you anything. 

And we do share knowledge but you know everything so why would we tell you 
things you already know. you have turned the forum into something that it's 
not meant to be and I have been stupid enough to get caught up in this 
nonsense.

Bokers bitters are a key ingedient in drinks such as the japanese cocktail, 
crusta and martinez. It is cardamon heavy with a bitter coffee finish there is
no evidence of manufacture after Prohibition, or indeed after the advent of 
the 20th century but it is possible to recreate it and there are still a 
couple of original bottles still in existance. 

The end.


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