Food/restaurant rant

I assume buttered popcorn vodka exists.

 

The Russia House in DC has butterscotch vodka. Among many, many other kinds.

The blackberry vodka is delightful.

 

Nothing wrong with a Carrabba's. Chains serve a purpose. I love Bob Evans.

 

I don't disagree with that part. But it's not because I taste ripe prunes and toasted cumin. I taste bourbon (or scotch or rye, etc.).

It's so strange. No one eats a steak and says, "It was a tremendous steak. I could detect bananas."

 

It's no Cracker Barrel! I've eaten twice at BE but was not impressed. Probably just (bad) luck of the draw.

 

I can't get biscuits and gravy (my guilty breakfast pleasure) anywhere in NYC, but I always know I can get them in a Bob Evans.

 

Yeah, when I'm in the mood once every five years for a good chicken fried steak, Bob Evans fits the bill.

 

My daughter is in business school in France in its wine management and marketing program, and she can lay that stuff on with a trowel for professional purposes. But when recommending a wine to her parents, she just says, try this, it tastes good.
I can tell you the wine I had in my life that tasted the best, a Chablis at a restaurant in Joigny, France over 20 years ago. But I couldn't begin to tell you WHY it tasted best.
As for single malts, I have a simpler formula. Just pick the one whose name is hardest to pronounce and spell correctly and you can't go wrong.

 

This.
It's like they're trying to determine if I'm a vice cop.

 

My knowledge of brown water was limited to a pallet that could tell the difference between Jack Daniel's and Jack's Single Barrel. And then I watched THIS DOCUMENTARY about Islay's whisky and have since bought a few bottles, the glasses, and have developed an ability to judge the difference.

 

Islays are pretty distinctive, though.