List of Alcoholic Drinks to make while LowCarbing?



Ernst Primer wrote:

> Vicki Beausoleil wrote:
>
>>Ernst Primer wrote:
>>
>>
>>> I must be easy to please. Just freeze me a bottle of Smirnoff vodka
>>>(or even better, Belvedere) and I'm good for the weekend. :)
>>>
>>> I just do vodka (always frozen and straight up), low carb or lite
>>>beer, and wine (in moderation). I've stayed away from mixed drinks
>>>mostly because of the funny looks I've gotten when I've tried to order
>>>a diet rum and coke in the past.
>>>
>>> 260/204.5/200
>>> 4/27/05
>>
>>
>>Spike your vodka with 2 or 3 (or 4) Thai red chiles, let sit for a few
>>days, then freeze. A most interesting sensation, hot and cold at the
>>same time.
>>
>>Vicki
>>
>
>
> How about Mexican chiles?
>

No reason not to. I use the Thai chiles because wherever it was I first
heard about putting chiles in vodka said to use them, and to keep them
whole. I suspect (but don't know for sure) that cutting the chiles would
make a sludge on the bottom.

Vicki
 
Nope, For real, I throw them out. I Love Olive juice. I need to find a
place to just buy the juice. I throw out 2-Qt jars per month. I do not
know what else to do with them. There's only so many one can eat.





In article <[email protected]>,
[email protected] says...
> Curt wrote:
> >
> > I just buy large bottles of standard green olives. I throw out the
> > olives, or at least most of them.
>
> You mean you make tempanade with them, or bake them under
> cheese for a crustless pizza, you you send them to me or
> something, not "throw out" in the sense of giving them to the
> archeologists, right? ;^)
>
> > Then dump in as much juice in the glass of vodka as you like.
>
>
 
Curt wrote:
>
> Nope, For real, I throw them out. I Love Olive juice. I need to find a
> place to just buy the juice. I throw out 2-Qt jars per month. I do not
> know what else to do with them. There's only so many one can eat.

Do you maybe like black olives better? Does the juice from them
work in the dirty martinis?

Let's see if folks will volunteer good uses for green olives. I like
the
green ones even better than the black ones so for me anywhere that
a black olive is good a green one is better.

I already mentioned them as a pizza topping (must be under the
cheese as they burn faster than black olives) and tempanade (a
chopped olive paste that can be used as a spread on celery
sticks). Put them in salads, casseroles and so on. Eat them as
snacks.
 
Olives, black, 1 pound, carbs 28 less fiber 14, net 14.
Olives, green, 1 pound, carbs 6 less fiber 5, net 1.
Olives, ripe, canned, 1 pound, carbs 28 less fiber 15, net 13.
The black ones have more but not really high carb, a pound of olives is a
whole lot. I wouldn't think the black olive "juice" would work in this
drink as the green ones are in a more sour, sharp tasting liquid.


In news:[email protected],
Curt <[email protected]> stated
| It is my understanding that Black olives have Carbs.....
 
Ernst Primer wrote:
> How about Mexican chiles?

I think you want to get a very hot pepper in there, hence the Thai
Birds.

http://members.visi.net/~mandy/pepguide.html

I think Cayennes would work nicely. You might also look into Pequin
peppers.

http://www.gourmetsleuth.com/chiliscale.htm

Getting your Scotch Bonnet varieties (Habanero, Jamaica) into a vodka
bottle w/o damaging them is probably impossible, due to wide hips on
them.

-Hollywood, who thinks hot vodka with lime juice would be very nice.
maxmail.blogspot.com
 
[email protected] wrote:
> Doug Freyburger wrote:
>
> > All of the good Canadian whiskeys I've ever heard of
> > are blended from more grains than just rye. Rye whiskey is
> > made from rye grain, only rye grain yeast and water. Canadian
> > is made from rye and corn and barley rather like Bourbon. More
> > rye than is in most bourbons but not rye alone.
>
> > In this rye is more like an unblended Scotch or Irish or an
> > unblended corn whiskey than like either bourbon or Canadian.
>
> I'm not sure exactly what it is about American spirits, but they are
> less than perfect. It might have to do with how they distill it. When
> distilling alcohol you have to discard the first bit out of the still
> (the heads) and the last bit at the end (the tails) because they
> contain the bitter esters and alcohols. I don't think they do that in
> the US.

Some folks like Canadian whiskey because it's smooth. Some
folks like Irish or rye whiskey because it's bitter. Different folks,
different tastes. So I think it's deliberate that bourbon and rye
from the US are harsher than blended whiskey from Canada.

At a guess, you don't like Irish whiskey either, right?
 
On 31 Jan 2006 14:08:06 -0800, Doug Freyburger wrote in
alt.support.diet.low-carb:

>Let's see if folks will volunteer good uses for green olives.

We've always liked a recipe that involves tuna steaks (a tuna fish
sliced crosswise), finely chopped grren olives and tomato, some red ine
vinegar and I forget what else. I'll dig it out and post it if anyone's
interested.

--
6/2/2003 181/165/here

Was I ever glad to see the Low-Fat craze go away!
 
"**** Yuknavech" <I-give-up.@dontspamcom> wrote in message
news:[email protected]...
....
> We've always liked a recipe that involves tuna steaks (a tuna fish
> sliced crosswise), finely chopped grren olives and tomato, some
> red ine
> vinegar and I forget what else. I'll dig it out and post it if
> anyone's
> interested.
If you would be so kind, please do...

DustyB
....
> Was I ever glad to see the Low-Fat craze go away!
Amen to that!
 
You must log in or register to reply here.
Top Bottom Back