… because last night I visited full time evil genius and part time mad scientist Dr. Frankenstein Alec Muffet, and whilst cackling “It’s alive! IT’S ALIVE!“, he created so fearsome a work that the very fabric of reality strains and writhes as unspeakable… things… threaten to slither into our mundane reality!
So now I grasp things that mankind was never meant to know, the terrible forbidden knowledge…
Only the bravest should gaze upon what lies below this line, you have been warned…
The fois gras, manchego and olive frozen vodka martini has been created! And it is sheer synapse shattering deliciousness! The world will never be the same now that the non-euclidean martini has been wrought!
UPDATE: and just to make it clear how this works: do not ‘mix’ it, just gently stir and then sip. The objective is not to mush up the fois gras as it is more than flavourful and oily enough to impart an interesting taste. It only requires a tiny little sliver of the fois gras and likewise the cheese. The idea is create subtle layered tastes, not a vodka fois gras, cheese and olive smoothie
Take the lady to Paris – whilst there is still a Paris to go to.
It will do you both good to visit the place.
As Antoine says – it may not be the political or economic capital of he West, but it is the capital of civilised living.
Well the central parts of it are – for now.
That sound utterly disgusting!
As soon as my vodka has been in the freeze for a couple hours, I will have to try it myself, for science you understand! I will report back with my finding if I survive the experience of a fois gras martini with my sanity intact.
Goose liver martini? I’m glad my stomach no longer tolerates alcohol.
I like fois gras; I’ve never found a cheese I didn’t like, so I expect that I would like manchego; and I like olives. But I’m not too fond of martinis, and the combination sounds, as IANKNPCR says, utterly disgusting. I await his undoubtedly unbiased report, and extend hopes for his continued (?) sanity.
He also makes a Manhattan is distilled awesomeness 😀
I remember a barmaid telling me once, “You need to stir a matini, not shake it.”
“But James Bond prefers his martinis shaken, not stirred.”
“James Bond doesn’t know shit about martinis. If you shake it up, the vermouth and the gin or vodka turn into mud. Gently stirred, and you get a layered taste.”
it seems appropriate that the photo is blurred.
good work all, get well soon
I read somewhere (no, of course I don’t remember where) that the addition of Vermouth to gin causes a subtle change in the flavour of both, which is why the Martini is such an excellent combination. The substitution of vodka for gin, however, results only in Vermouth which is more alcoholic, and the reason that Ian Fleming preferred it is simply that he was a dipsomaniac.
There may be no relevance to the current case.
I disapprove of foie gras. Geese and ducks are intelligent creatures, and ought not to be force-fed. Intelligence ought to be cherished, it seems scarce enough in our fellow men. To ill-treat a beast is itself ‘bestial’.
And is not consuming something that might be ‘politically incorrect’ in fact bowing in cringe to the Left? As if by defying what is ‘PC’, one implicitly accepts the battle on PC terms?
I’m curious as to the origin of putting vodka in the freezer…it certainly isn’t done in Russia, I suspect due to the inevitable delay between purchasing and consumption that freezing induces.
Geese and ducks are intelligent creatures
We owned a gander once that was as thick as pigshit. There was a hole in our yard for a month or so while a water pipe was being repaired, and every day without fail he’d come flying out of his shed when we opened the door in the morning and go straight into it head-first. Our visitors used to watch the antics of that bird for hours, with much amusement.
I consume fois gras because it is delicious, political sensibilities do not enter into it. The only PC I care about is the one I play games on (because I am far too cool and discerning to play them on a console).
Tim, the frozen vodka does an amazing job of cutting through the fat from the cheese and fois gras, giving a superb balance of tastes. When the vodka warms up, the fois gras taste starts to completely dominate, which does not give the same effect at all.
Putting anything in vodka, apart from more vodka or your beak is sacrilege.
Ok, managed to retain my marbles. I tried it and both me and Miss Perfect (and our Cane Rat) agree: this is a work of genius, and it had finally given us an excuse to crack that tin of fois gras we’ve been sitting on for ages. For the cheese we used mature Gouda rather than Manchego. Not bad at all. We used Blackwood’s vodka btw. Raaarrrrr!
IANKNPCR*, OK, perhaps I’ll have to hold my nose (as it were) and try it someday. Perhaps. No promises. Anyway, I can see how a small amount of pate could be stirred enough to (briefly) be held in suspension in the drink. But how do you mix a hunk of cheese into a martini? Can’t put it into the blender (see Kim du Toit’s comment above). Do you grate it and float the shavings on the top? Or just let the chunk cuddle up to the olive at the bottom of the glass?
* You have forced me to look up both Kwame Nkrumah and cane rats. I hope you’re happy. Still not sure of the correlation between the two, though.
No no, do not ‘mix’ it, just gently stir and then sip. The objective is not to mush up the fois gras as it is more than flavourful and oily enough to impart an interesting taste. It only requires a tiny little sliver of the fois gras and likewise the cheese. The idea is create subtle layered tastes, not a vodka fois gras, cheese and olive smoothie 😀
Oh, well that makes it all OK, then!
Perry:
and
Fascinating. From your original post it sounded like a mix of lovely ingredients, to the utter destruction of each. But then I had visions of a muddy mess. Your later explanation is really interesting, makes me want to try it out. I guess it’s all in the recipe.
I will try the budget version later, pork liver pate mixed into Aldi vodka with some grated cheddar on top.
Aldi vodka, which I call “Nirvana” because it tastes like white spirit.
Gorgeous company? Check.
Awesome drink? Check.
Probable music equipment? Check.
It’s official, Perry, you have cooler friends than I do. 🙂
(unless those are partially-disassembled bicycles, in which case my swords-and-axes crew still wins)