what would your rider be?

[ellgieff]

Seriously…try a real vodka. Grey Goose was created with the price and the marketing strategy in mind first and they contracted a failing cognac distillery to make the vodka for them when they realized it'd actually sell.

You're paying out the ass just for the privilege of being seen paying for grey goose…and anyone who knows anything about liquor thinks you're a moron.

http://nymag.com/nymetro/news/bizfin...eatures/10816/

Anything else is a better choice. I'll admit that it's better than Smirnoff and Mr. Boston's. But not a lot.

Isn't all commercial vodka made the same way?

1) Distill pure ethanol
2) add water

Oh, and on-topic, my rider would probably be:

Tell me what you've got, I'll make it work for me somehow ...

[tombruton69]

Oh…and people aren't allowed to make fun of me when I send back thai food, indian food, or hot wings for the 3rd time because it's not spicy enough.

I know its terrible I allways have to ask for stuff extra, extra, extra, extra hot so they are fully aware I want it hot. My mouth can handle it not a problem just get ring sting the next day

[synthet1c]

offtopic
whats the point of eating stuff so hot it burns your mouth, It doesn't taste like anything.
/offtopic

love ranga's "redheads"

[mostapha]

Isn't all commercial vodka made the same way?

1) Distill pure ethanol
2) add water

Basically. And a lot of the companies get their pure ethanol from the same few places. Exceptions are what the ethanol comes from (what, potato, rye, etc.). And there are differences in the filtering process and what water they use. I've done blind taste tests before, and Grey Goose loses to a lot of $17-25 fifths. There are a lot that I like, but Stoli and Russian Standard easily win. And Russian Standard is just as funny of a story……it's owned by a Russian bank. Apparently, a distillery went into foreclosure and the bank decided that instead of selling the property, they'd just keep making vodka.

Mostly, the people who buy Grey Goose are pathetic just because they absolutely believe the marketing that absolutely is nothing but lies.

I know its terrible I allways have to ask for stuff extra, extra, extra, extra hot so they are fully aware I want it hot. My mouth can handle it not a problem just get ring sting the next day

Yeah…i've only gotten ring sting once. This bar actually believed me and a couple friends and decided to make hot wings without wing sauce…they cooked all the vinegar out of an entire bottle of dave's insanity sauce and use it as wing sauce. They were dry(ish) to the touch and damn. That was fun. The waitress and cook made sure we were serious before he did it. And he actually brought out their normal "nuclear" wing sauce to cool them down if we needed it because at least it had some vinegar in it.

Also…if you like spicy food:

This shit is fairly legit. It's not so ridiculous that it's inedible, but definitely don't just like lick a big clump of it for your first taste.
Prosciutto dipped in it is absolutely awesome.

You know…I might have to add that to my hospitality rider. A plate of Prosciutto and Cheeze with Ghost Pepper sauce or tortillas + ghost pepper salsa for a pre-show snack. That'd be fun.

whats the point of eating stuff so hot it burns your mouth, It doesn't taste like anything.

The same as developing a "tolerance" for the way Scotch burns. After you get your tolerance up past the "oh god! burning!" sensation, the spices play with how the rest of your taste buds work and the interaction between flavors is awesome. The range of complex sweetness and savorynes in a lot of foods (thai and indian stand out in this regard) is kind of awesome…just like the differences between Islay scotches are huge……but if all you taste is firewater, you'll never get it.

That being said, I don't wish my spice tolerance on anyone. So many times I go into a restaurant and order something hot, they ask 1-10…I say 10…end of the meal or sometimes when they come to check "yeah…that was about a 3". It's annoying.

Plus…once you get to where you can stand it…insanely spicy food gets borderline stimulant effects. It's not like actually taking a stimulant…but the rest of the day feels awesome from the endorphin rush.

Plus, it really helps if you have bad allergies. A friend and I decided to wage war on our sinuses earlier this summer. 4 New Mexico Chilis, 2 smoked Ghost Peppers, Szechuan Peppercorns, some little green thai chillis, pork, broccoli, celery, mango, soy sauce, sweet chili sauce, some random curry base he found at a market somewhere and some other spices. That was fun.

I just wish we could have found fresh ghost peppers.

[synthet1c]

As a former chef, you are always really careful when adding chilli to a meal, the only way you will get what you want is to become a regular that the chef knows as it's better word of mouth advertisement for someone to tell their friends something wasn't hot enough, than to say something was too hot, although that may be a culture thing as Australians don't typically eat hot food.

[mostapha]

Yeah…same here.

The Thai restaurant I used to work in was an experience. First, the cook was trying to kill the white boy after the first time I said something wasn't hot enough. Shift meals kept getting more and more ridiculous until he realized he wasn't going to kill me……then he started actually making things right (things like burning the spices into the wok first instead of just sprinkling chilli powder on top after the fact) and it was awesome.

Unfortunately, the owner ended up stealing all of our tax witholdings and screwed over all of her employees. I think that chef is doing grunt work in a warehouse now, which sucks because he was the best at thai food that I've met in Atlanta.

[backtothefront]

Speaking of chillies, last year I grew the Dorset Naga from

http://www.dorsetnaga.com/

This year I'm growing the Trinidad Scorpian (Sarah's strain) and Red 7-Pot. I get my seeds from the following guy Matt, the place is just up the road from me. He's a big noise in the world chillies and the worlds hottest.

http://www.simpsonsseeds.co.uk/shop/...per_Seeds.html

They're both taking part in

https://www.facebook.com/projecthelioschillies

along with a couple of other world record holders based in the UK.

Going to be interesting. I tried Matt's 7-Pot (yellow) last year in the Autumn, very good heat indeed.

Also like http://www.chillipepperpete.com and another local guy called Mr Pickles who does a sauce called MAD which has 12M SHU extract in it, which is awesome. He also does the actual 12M SHU chilli extract, which I've tried, but is not really useful for anything other than an additive to add heat.

[djchriswoods.co.uk]

Back on topic, mines just:

DJM900 (i'll bring my own for ££)
Any pioneer CDJ (800mk1/mk2, 1000mk2/mk3, 900, 2000)
a decent monitor speaker