Comments on: Presto Change-O

By: john

john — Thu, 28 Jan 2010 16:12:39 +0000

Nice, I had 5 of them in a night and can’t remember much. I would not recomment it! (having 5)

By: Tangled Noodle

Tangled Noodle — Tue, 26 Jan 2010 20:36:57 +0000

While I would love to try Absinthe, I’m easily knocked out by straight spirits. Perhaps I’ll start slowly – those absinthe-enhanced recipes sound wonderful. Drunken Clams and Noodle are a good match!

By: foodgal

foodgal — Tue, 26 Jan 2010 04:27:10 +0000

Chris: Should I dare ask how many you had? heehee

Gaby: “Drink three to five of these…”???? I think I would never walk again if I did that. Hah.

As for food pairings, I think the simpler the better. Absinthe has such a bold, pronounced taste that it’s not easy finding dishes that don’t clash or aren’t overwhelmed by it. The first time I tried Absinthe, I actually had it with oysters on the half shell. That worked pretty well, too, because the oysters have such a clean, bracing quality that let the Absinthe still shine through.

By: Chris De La Rosa

Chris De La Rosa — Tue, 26 Jan 2010 03:50:08 +0000

My first brush with absinthe was back in 2006 when I visited Germany for the world cup. like everything else about that trip.. great memories.

The stuff is lethal.

By: Gaby

Gaby — Tue, 26 Jan 2010 02:31:37 +0000

Dear FoodGal, this is the first time I have visited your site and it is exceptional. I saw this post on Absinthe and was so excited to find someone else had written about it as well! I wanted to share something with you.

Here is a snipped from a chapter I wrote, dedicated to “The Little Green Fairy”, Ernest Hemingway’s, was said to have created a celebrity cocktail ritual: “Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these very slowly.”

What foods would one pair with Absinthe?
Your insight and suggestions would be most insightful.
Sincerely, Gaby
You can visit me at http://ptsaldari.posterous.com