Gobble: Holiday food and drink topic.
Should this be a new topic or added here to HMF&DT?
Photo from www.harryanddavid.com
Photo from www.harryanddavid.com
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@ClutchLinkey already created one; see link a few posts up.
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Dâoh!
Had my coffee nowâŚ
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Looks like a drunk test. Cheers!
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In that vein
Budae Jigae aka Korean Army Stew. Made from processed ingredients:Spam, Ramen, cheap sausages and of course ubiquitous Korean staple kimchi
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This is on my list of things to make over the holidays.
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We do not go out to eat much, but when we do we do not eat here.
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It is not Turkey time without visiting with Lauries and my favorite cooking mentor. Our sweet friend Mary Risley who runs Tante Marieâs French cooking school here in San Francisco. 
The best advice for your Thanksgiving get together:
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You should cross post that in the Thanksgiving thread!
ETA: And of course you already had!
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Food seeking minds think alike. 
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Sorry I do not know how to merge new topics into this one.
But, it is sweet to have offsprings influenced by HMF&DT.
Cheers!
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If you have questions like that, hereâs the thread to ask:
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Thank you.
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So hereâs a new one for me. This is concentrated beer (hence the 16% ABV) that youâre meant to mix with varying amounts of sparkling water to suit your taste.
Has anyone seen anything like this before? Iâve seen beer with high ABV before, but this is specifically marketed as âbeer you cut with sparkling water.â
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Never seen anything like that, but very cool concept.
IIRC, thatâs how we got Brandy, right? They concentrated the wine so it wouldnât take up as much room on the ships, then were meant to add water back to it. But someone realized how good it was if you skipped the last step.
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Wow, what an idea!
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I believe thatâs the rough theory. But less in that you were meant to add water to reconstitute it into wine.
Once distillation hit Europe it became a critical way to preserve shorter shelf life alcohol, but more in providing another, different more storable product to sell. Rather than as a way to still have wine or beer later.
You were meant to water it, but for palatability and to moderate the alcohol content.
And we still do that. Itâs simply done in production. Fresh out of the barrel/still liquor is usually much higher abv than the finished products we drink. Brandy typically comes off the still at above 70% abv, below 95% abv. Some of that is lost in aging in a barrel. So barrel strength Brandy tends to sit around 60-70% alcohol. Barrel strength whiskey can sit as high as 75% alcohol.
Traditionally this was knocked back to around the 40%-50% abv we tend to see to today at consumption time. And youâll see that with things like traditional grog recipes, or old Irish Whiskey and traditional Pastis service where the liquor is served with a pitcher of ice cold water.
Starting in the 19th century blenders and producers began to pre-water spirits to sell them ready to drink.
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Itâs where the term proof comes from-50% alcohol will ignite, thus proving the liquid is booze. For taxation purposes, of course.
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