• Hi Guest - Come check out all of the new CP Merch Shop! Now you can support CigarPass buy purchasing hats, apparel, and more...
    Click here to visit! here...

AVB's Bloody Mary Recipe

mcavoyd said:
I was giving him the benefit of the doubt. I thought he was using a brownie camera! :p
Click to expand...


No, but I do have a nice collection of older SLR's. In fact, the Eos 630 was my body of choice for years. ;) Even after snagging that nice little Elan 7e, the 630 was usually what I'd reach for.


Either way, the clock is now ticking on this mix!
 
This certainly is pretty good. As it was already a deviation given the Bakon, I admittedly made a couple of other minor adjustments.

moto_0425.jpg


The Chipotle Tobasco being the most notable, I believe. I thought it might help bring home the bacon. After some spot checks through the day, I ended up having to up the habanero quite a bit to make up for it, however.

moto_0426.jpg


moto_0430.jpg



Eh, leaves never bothered me.

moto_0431.jpg


Did an AB MAXX tonight and it went well with the batch although a little more than halfway through the pitcher, I decided that while I was enjoying it, I was starting to want a little more kick. So I broke out a bottle of prepared horseradish.

moto_0432.jpg
 
Nice. Your making me salivate for a bloody mary awful early in the morning. I wonder if I could bring a pitcher of this into the coffee room this morning at work? Instead of the usual boring box of donuts. :thumbs: Thanks for the pics!
 
Although this thread has definitely gotten me back into the swing re: Bloody Marys, I have to admit I still mix them like I always have, by the glass---straight tomato juice, dash of Worchestershire, dash of Tabasco, squeeze of lemon, a little sea salt and fresh ground pepper. I've tried the Tabasco Chipotle, which I love on eggs, but didn't like it as well as the regular kind. May have to get some horseradish . . . sounds good!

~Boar
 
Not A Nice Person said:
Although this thread has definitely gotten me back into the swing re: Bloody Marys, I have to admit I still mix them like I always have, by the glass---straight tomato juice, dash of Worchestershire, dash of Tabasco, squeeze of lemon, a little sea salt and fresh ground pepper. I've tried the Tabasco Chipotle, which I love on eggs, but didn't like it as well as the regular kind. May have to get some horseradish . . . sounds good!

~Boar
Click to expand...

If you like horseradish. You need to make your own. It's very easy. You'll never buy horseradish from the store again. Here is a quick way to prepare the horseradish root.

To grate your own horseradish by hand, hold cleaned and trimmed horseradish root firmly. Using a sharp vegetable peeler, carefully remove the outer layer. Rub peeled horseradish root against a fine grating surface using downward, criss cross motion. A quicker, more efficient method uses a blender. Wash and peel the root as you would a potato and dice it into small cubes. Place the cubes in the blender jar. Process not more than half a container-load at a time. Add a small amount of cold water and crushed ice. Start with enough cold water to completely cover the blades of the blender. Add several crushed ice cubes. Put the cover on the blender before turning the blender on. If necessary, add more water or crushed ice to complete the grinding. When the mixture reaches the desired consistency, add white vinegar. Use 2 to 3 tablespoons of white vinegar and 1/2 teaspoon of salt for each cup of grated horseradish. The time at which you add the vinegar is important. Vinegar stops the enzymatic action in the ground product and stabilizes the degree of hotness. If you prefer horseradish that is not too hot, add the vinegar immediately. If you like it as hot as can be, wait three minutes before adding the vinegar.

I love Horseradish! :love:
 
You must log in or register to reply here.
Top