One of the little things that annoy me is....
Discussion
Being a James Bond movie fan, especially of the earlier films, I find it quite annoying that in most of them they get Bond's preferred cocktail wrong. It should, of course, be "Stirred, not shaken". In "You Only Live Twice" Mr Henderson, played by the inimmitable Charles Gray, provides Bond with the correct drink. In the very next film, "On Her Majesty's Secret Service", Bond gets his cocktail "Shaken, not stirred". Since then the preparation instructions have become a catchphrase.
What amazes me is that the film-makers, and many others, don't realize that it is wrong. Shaking is much more vigorous than stirring, if a drink or anything else was to be shaken it would hardly matter if it were to be stirred either before or afterwards.
The catchphrase did crop up in a Morgan advertisement a few years ago, only they inverted it, and in so doing corrected, it to "Stirred, not shaken"
Only a little thing, I know, but they do say that if you get the small thing right the bigger ones will look after themselves.....
John
What amazes me is that the film-makers, and many others, don't realize that it is wrong. Shaking is much more vigorous than stirring, if a drink or anything else was to be shaken it would hardly matter if it were to be stirred either before or afterwards.
The catchphrase did crop up in a Morgan advertisement a few years ago, only they inverted it, and in so doing corrected, it to "Stirred, not shaken"
Only a little thing, I know, but they do say that if you get the small thing right the bigger ones will look after themselves.....
John
The correct preparation of ones Martini is never a trivial matter Sir! 
One should ALWAYS stir a Martini as shaking bruises the gin/vodka. Oh, and the glass should merely be shown to the vermouth in order that it realises its existence only...
Matt.
>> Edited by plotloss on Wednesday 23 October 12:12
One should ALWAYS stir a Martini as shaking bruises the gin/vodka. Oh, and the glass should merely be shown to the vermouth in order that it realises its existence only...
Matt.
>> Edited by plotloss on Wednesday 23 October 12:12
While we are on the subject of annoying things....
Asking for a rare steak only to recieve a slightly cooked one, or medium rare. When I ask for a steak to be shown to the pan I mean it, have to resort to the old phrase. Chop its horns off, wipe its @rse and put it on the plate.
>> Edited by jmorgan on Wednesday 23 October 13:23
Asking for a rare steak only to recieve a slightly cooked one, or medium rare. When I ask for a steak to be shown to the pan I mean it, have to resort to the old phrase. Chop its horns off, wipe its @rse and put it on the plate.
>> Edited by jmorgan on Wednesday 23 October 13:23
jmorgan said: While we are on the subject of annoying things....
Asking for a rare steak only to recieve a slightly cooked one, or medium rare. When I ask for a steak to be shown to the pan I mean it, have to resort to the old phrase. Chop its horns off, wipe its @rse and put it on the plate.
>> Edited by jmorgan on Wednesday 23 October 13:23
Ahh! Good! Its not just me then...
Matt.
Sounds like you want a blue steak, not a rare one
jmorgan said: While we are on the subject of annoying things....
Asking for a rare steak only to recieve a slightly cooked one, or medium rare. When I ask for a steak to be shown to the pan I mean it, have to resort to the old phrase. Chop its horns off, wipe its @rse and put it on the plate.
edanthat:, personaly I like a carpacio or tartare You can't confuse "raw"
Blue is what I normally ask for but its seems the food police won't allow this anymore. I havn't seen tarter as well for a long time.
There is an Italian in Cardiff that does an excellent cured beef in lemon sauce if that is what carpacio is.
>> Edited by jmorgan on Wednesday 23 October 13:38
There is an Italian in Cardiff that does an excellent cured beef in lemon sauce if that is what carpacio is.
>> Edited by jmorgan on Wednesday 23 October 13:38
jmorgan said: Blue is what I normally ask for but its seems the food police won't allow this anymore. I havn't seen tarter as well for a long time.
There is an Italian in Cardiff that does an excellent cured beef in lemon sauce if that is what carpacio is.
>> Edited by jmorgan on Wednesday 23 October 13:38
Jeff,
I recently went to Champers down on St Mary Street for the first time in years and had there what I have to say is the best steak I have had outside America. Absolutely fantastic in every way, certaintly worth a look IMHO.
Matt.
>> Edited by plotloss on Wednesday 23 October 13:42
You need to move here, I was in a pub on Saturday and the chef offered to show me the fillet he was about to do for me, proper pride in his work and willing to talk to a fellow enthusiast
Very tasty it was too
I think it's the same as the main dealer/specialist arguement, when you find a good one, tell him, tell your mates, and hope they don't become a victim of their own success
Carpaccio should be very thin slices of raw fillet, not cured, although if lemon (personally I go for a tiny bit of lime and extra virgin olive oil) is left on for too long (minutes) the astringency has a curing effect on the meat
recipes here and here and here
>> Edited by incorrigible on Wednesday 23 October 13:48
>> Edited by incorrigible on Wednesday 23 October 13:56
Very tasty it was too
I think it's the same as the main dealer/specialist arguement, when you find a good one, tell him, tell your mates, and hope they don't become a victim of their own success
Carpaccio should be very thin slices of raw fillet, not cured, although if lemon (personally I go for a tiny bit of lime and extra virgin olive oil) is left on for too long (minutes) the astringency has a curing effect on the meat
recipes here and here and here
>> Edited by incorrigible on Wednesday 23 October 13:48
>> Edited by incorrigible on Wednesday 23 October 13:56
jmorgan said: Where is that then? Normallty in Portos's for a night out with the missis. Though not as often as I used to.
Right down the end opposite the Philly where Whyndam Arcade comes out. Champers downstairs, Le Monde upstairs and La Brasserie next door. Years ago they were Cardiffs sort of equivalent to Langhams. Its a great place.
Matt.
>> Edited by plotloss on Wednesday 23 October 13:48
I too have had a great steak experience, Theres a SPUR steakhouse in ...... wait fot it, Steins.
They do a "lazy aged steak" - 17oz of pure heaven!!!
Also, they have a special deal, If you can eat a 67oz steak in under an hour you dont pay for it, if however you dont finish it you pay the real bargain price of £45.00
They do a "lazy aged steak" - 17oz of pure heaven!!!
Also, they have a special deal, If you can eat a 67oz steak in under an hour you dont pay for it, if however you dont finish it you pay the real bargain price of £45.00
incorrigible said:
Carpaccio should be very thin slices of raw fillet, not cured, although if lemon (personally I go for a tiny bit of lime and extra virgin olive oil) is left on for too long (minutes) the astringency has a curing effect on the meat
>> Edited by incorrigible on Wednesday 23 October 13:48
Thats the beasty. Very nice.
Plotloss, know where it is now.
>> Edited by jmorgan on Wednesday 23 October 14:00
Gassing Station | General Gassing [Archive] | Top of Page | What's New | My Stuff