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Sa mai bem un paharel/sa ne veselim nitel

Discussion in 'SEZATOARE' started by dromaderu, Aug 5, 2011.

  1. dromaderu

    dromaderu Active Member

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    Daca Mutu a readus in discutie mahmureala, poate ar fi interesant de aflat si cum se ajunge acolo!


    Recte, invit pe toata lumea care doreste, sa scrie ce bautura ii place,

    combinatii mancare/bautura;

    Diferente, dintre ce bem aici/ce savuram in Ro.

    Unde este mai bun, calitativ vorbind, alcohol-ul, aici/Ro?


    Deci, ce va place? (daca)... vinul/berea/taria/etc/etc...

    Ce recomandati?

    Rog pe cei care considera consumul de alcohol un pacat/nesanatos/inestetic/etc/etc/ sa ne ajute cu sfaturile dar, sa nu abuzeze ! -ras4-
     
  2. georgiv

    georgiv New Member

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    -ras2- ,

    se incepe cu o tarie, o palinca in romania, aici o votca 'smirnov etc. Se manaca apoi in functie de ce ai avut la masa continui cu o bere sau un vin rosu/alb. -ras4- (vorbesc din experienta sotului)

    Eu nu beau, dar cand mai zic la colege de asta le si vezi -ceeee?-

    pai daca beau si eu, nu-i mai ajunge sotului -ras2-

    ce-mi place si mai gust e lichiorul crema -ras4- , numai ca beau un paharal si restul il arunc, ca nu- pot tine sticla deschisa un an -nu-ma-uit-
     
  3. albea

    albea Active Member

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    Mai, eu am descoperit cidrul de pere. Adica nu l-am descoperit eu, dar am avut o revelatie. E mai mult o bautura racoritoare (dupa gust) dar are alcool ca si berea. Si imi place, rece. Dar problema e ca e bautura carbogazoasa si ingrasa. Ooooof, offf, of! Mai beau o tuica, a adus cineva din Romania. E vasodilatator, dar nu stiu exact ce vase dilata. Buna, rau! Da' cam tare. Hai, NOROC! -hipno-
     
  4. Mutu

    Mutu New Member

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    Bautura si mancarea...
    Ambele sunt pe lista neagra data de doftor, de cand m-am gasit cu tensiunea in plopul cu micsunele, dar nu ma las... De fapt, hai sa recunosc, am lasat-o moale in ultima vreme.
    Oricum sa revin la boii nostri.

    De vreo cativa ani mi-am indreptat atentia(distributiva) doar inspre scotch(imi place cum suna... uischi e prea americanizat) si cred ca am degustat 90% din produsele de pe piata britanica.

    Vinul... Imi place un pahar de vin bun la masa in functie de ce mananc. Nu as pune un Merlot langa fructe de mare, mai degraba o Feteasca si as tine Merlotul pentru o friptura in sange. Nu pot(pot...) sa beau prea mult vin, in special cel de comert, imi da dureri de cap din caza sulfitilor, insa un vin bun de casa de la Moldova... nu-l refuz niciodata.

    Berea! Am fost un mare consumator de malt, insa de cand am citit ca face burta si apasa pe organul de sub ea lasandu-l inactiv, beau mai putina, mai mult de sete.

    Tuica! Sunt bistritean la origine si la noi se bea sub toate formele, chiar si medicul de familie o recomanda, dar de cand am inceput sa savurez "zama de plosnite", mi-am cam pierdut interesul. Nu mai acelasi gust si savoare ca in anii adolescentei.

    Daca's avea talent literar cred ca as scrie mai multe carti despre acest subiect, decat a scris Sandra Brown.

    Subiectul ramane deschis.

    Sent from my HTC Wildfire using Tapatalk
     
  5. rebecca_uk

    rebecca_uk Active Member

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    Vin fiert cu piper si scortisoara
    Baccardi Breezer - cred ca pepene rosu e favorit
    Bailey's
    cidru de fructe- dar nu Brother, ca are 'after taste'
    visinata cu tot cu visine - la masa cu parintii mei

    si...lichior dulce, dar nu gretos

    cocktails cu f. putin sau deloc alcool

    Aseara am fost intr-un bar grecesc, s-a consumat ceva bautura - cocktail-uri- si niste dips. Patronul ne-a vazut ca ne e foame, ca-i facem consumatie si ca se vorbea in greceste si ne-am trezit cu calamari si lamb kebab (prea satioase pt. mine, dar apreciate) on the house.

    Explicatia a dat-o cel care ne-a invitat 'It is all about connections' -ras2-

    Am plecat uimiti de acolo.(mai ales cei care nu eram greci)

    Mahmureala, leac - bors natural de putina
     
  6. dromaderu

    dromaderu Active Member

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    Well,

    inteleg ca lumea este abstinenta sau, poate este unii care nu are timp sa dea detalii... -nas-

    Am sa descriu deci evolutia personala,

    plecat de la Romania unde,

    desigur, savurai ce aveai/cand aveai/daca aveai... -plans2-

    ajuns aici,

    am descoperit gustul "zamii de plosnita" , vorba lui Mutu.


    Si daca , la inceput, era OK mai orice fel de wisky,

    mai tarziu, desigur, in urma unei evolutii financiare aproximativ satisfacatoare,

    indragesc cu deosebire gustul maltului.

    Asadar, mai ales pt barbati, va invit cand aveti oportunitatea sa degustati cate un

    Laphroaig;
    http://www.masterofmalt.com/whiskies/la ... mom_base_1


    sau un Glennfiddich (taramul cerbului tradus, daca nu ma insel)

    http://www.glenfiddich.co.uk/index.html



    Desigur, nu as putea neglija o palinca romaneasca, daca apare, dar, momentan, cam rar,
    noroc cu vizitele pe la pretini!!! -ras2-

    Primul contact cu licoarea romaneasca a fost la Baia Mare, facand armata, prin 1986.....wow,

    de atunci a aparut alcopop-ul... o insulta, cred eu, adusa bauturilor spirtoase!






    Desigur, dupa cum spuneam, s-a golit repede,... -da-da-

    Calitate bre!
     
  7. adicri

    adicri Active Member

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    Si eu am descoperit placerea unui single malt in tara asta... -bravo-

    Va pot recomanda Talisker, Highland Park, Jura, Lagavulin 16yo, Dalwhinnie 15yo, Glenlivet, Caol Ila, Glenfiddich, Old Pulteney, Laphroaig, Macallan, Bunnahabhain, Balvenie, Ardberg.
    Bineinteles, cel putin 10-12 ani vechime... -asa-asa-

    Iar daca vreti sa-i simtiti gustul si aroma cu adevarat, adaugati o idee de tap water peste whisky...ii va lua din tarie si ii va deschide gustul.

    Coniacuri... -da-da-

    Macar VSOP...desi va recomand un XO...o idee mai scump dar superb...

    Din nou, incercand toate -bravo- va pot recomanda: Hine, Maxime Trijol, Ragnaud Sabourin, Drouet et Fils, Bache Gabrielsen, Grosperrin.

    Enjoy!

    A
     
  8. dromaderu

    dromaderu Active Member

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    In sfarsit, ceva cunoscatori... -ras4-

    Cred ca tre' sa dam si de mutu si sa organizam ceva drumetii la v'o distilarie din asta mai la nord,

    am auzit ca se fac chestii din astea!!


    O chestie,

    vechimea asta de 12 ani, este reala sau este imbatranit artificial?

    Caci, in Ro de exemplu, la fel am gasit niste spirtoase de 12 ani vechime adicatelea dar,

    firma respectiva daca avea un an de cand se infiintase... -ras2-



    What about Jack Daniels/ Johnny Walker??
     
  9. adicri

    adicri Active Member

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    Jack Daniels/Johnnie Walker sunt blended whisky not single malt...

    Am baut Johnnie Walker, Blue label...absolut superb! Iar Jack Daniels este prea dulceag pentru gustul meu...

    In privinta vechimii, mi-am permis sa 'copy and paste'...

    '' Types of whisky

    Malt whisky must contain no grain other than malted barley. Grain whisky may contain unmalted barley or other malted or unmalted grains such as wheat and maize (corn).

    Whisky was historically produced in pot stills until the development of the continuous still around 1831. In current practice, some finer whiskies are still produced using pot stills, although most whisky production is currently produced by continuous distillation. Under the Scotch Whisky Regulations of 2009, single malt Scotch whisky must be distilled using pot stills.[3]

    While there are scores of malt whisky distilleries, there are currently only seven non-malt grain distilleries in Scotland,[12] most located in the Scottish Lowlands.

    [edit] Malting





    Malting floor at Highland Park Distillery.
    Malt whisky production begins when the barley is malted—by steeping the barley in water, and then allowing it to get to the point of germination. Malting releases enzymes that break down starches in the grain and help convert them into sugars. When the desired state of germination is reached the malted barley is dried using heated air. Many (but not all) distillers add smoke from a peat-heated fire to give a smoked, earthy flavour to the spirit.

    Today only a handful of distilleries have their own maltings; these include Balvenie, Kilchoman, Highland Park, Glenfiddich, Glen Ord, Bowmore, Laphroaig, Springbank, and Tamdhu. Even those distilleries that malt their own barley produce only a small percentage of the malt required for production. All distilleries order malt from specialised maltsters.





    Mash tun at Glengoyne Distillery.
    [edit] Mashing and fermentation

    The dried malt (and in the case of grain whisky, other grains) is ground into a coarse flour called "grist". This is mixed with hot water in a large vessel called a mash tun. The grist is allowed to steep.

    This process is referred to as "mashing", and the mixture as "mash". In mashing, enzymes that were developed during the malting process are allowed to convert the barley starch into sugar, producing a sugary liquid known as "wort".

    The wort is then transferred to another large vessel called a "wash back" where it is cooled. The yeast is added, and the wort is allowed to ferment. The resulting liquid, now at about 5–7% alcohol by volume, is separated from solid matter by filtering, and is a rudimentary form of beer called the "wash".

    [edit] Distillation

    The next step is to use a still to distil the wash. Distillation is used to increase the alcohol content and to remove undesired impurities such as methanol.

    There are two types of stills in use for the distillation: the pot still (for single malts) and the Coffey still (for grain whisky). Most Scotch malt whisky distilleries distil their product twice; exceptions include the Auchentoshan distillery and Springbank's 'Hazelburn' brand, which retain the Lowlands tradition of triple distillation.[13] A third method is unique to the Springbank distillery's 'Springbank' brand, which is distilled "two-and-a-half-times".[14] This is achieved by distilling half the low wine (1st distillation) for a second time, adding the two halves together and then distilling the complete volume a final time.[15]

    For malt whisky the wash is transferred into a wash still. The liquid is heated to the boiling point, which is lower than the boiling point of water. The alcohol evaporates and travels to the top of the still, through the "lyne arm" and into a condenser—where it is cooled and reverts to liquid. This liquid has an alcohol content of about 20% and is called "low wine".

    The low wine is distilled a second time, in a spirit still, and the distillation is divided into three "cuts". The first liquid or cut of the distillation is called "foreshots" and is generally quite toxic due to the presence of the low boiling point alcohol methanol. These are generally saved for further distillation. The stillman looks for the middle cut, which he places in casks for maturation. At this stage it is called new make. Its alcohol content can be anywhere from 60%–75%. The third cut is called the feints and is generally quite weak. These are also saved for further distillation.

    Grain whiskies are distilled in a column still, which requires a single distillation to achieve the desired alcohol content. Grain whisky is produced by a continuous fractional distillation process, unlike the simple distillation based batch process used for malt whisky. It is therefore more efficient to operate and the resulting whisky is less expensive.[citation needed]

    The maximum distillation purity prescribed in the Scotch Whisky Regulations is 94.8% alcohol by volume (abv). This allows the spirit to have a rather high level of alcohol purity – approaching that of neutral spirits, and it contrasts with the maximum of 80% abv allowed for "straight" American whiskey. High levels of alcohol distillation purity can give the whisky a lighter (but less rich) flavour. In practice, Scotch single malts are generally not distilled to very high levels of alcohol content, so that they can retain more of the flavour of the original wash.

    [edit] Dilution prior to aging

    Most new-make malt whisky is diluted to about 62.5% a.b.v. before it is placed in casks to mature.

    [edit] Maturation

    Once distilled the "new make spirit" is placed into oak casks for the maturation process. Historically, casks previously used for sherry were used (as barrels are expensive, and there was a ready market for used sherry butts). Today, the casks used are typically sherry or bourbon casks, but with many now coming from northern France with its huge supply of aged white oak casks used in both white and red wine production. Sometimes other varieties such as port, Cognac, Madeira, calvados, beer, and Bordeaux wine are used. American whiskey production is a nearly inexhaustible generator of used barrels, due to a United States regulation requiring the use of new, freshly charred oak barrels in the maturation of bourbon and many other types of whisky.[16]

    The ageing process results in evaporation, so each year in the cask causes a loss of volume as well as a reduction in alcohol. The 0.5–2.0% lost each year is known as the angel's share. Many whiskies along the west coast and on the Hebrides are stored in open storehouses on the coast, allowing the salty sea air to pass on its flavour to the spirit. It is a little-known fact, however, that most so-called "coastal" whiskies are matured in large central warehouses in the Scottish interior far from any influence of the sea.[citation needed] The distillate must age for at least three years and one day in Scotland to be called Scotch whisky, though most single malts are offered at a minimum of eight years of age. Some believe that older whiskies are inherently better, but others find that the age for optimum flavour development changes drastically from distillery to distillery, or even from cask to cask. Older whiskies are inherently scarcer, however, so they usually command significantly higher prices.

    Colour can give a clue to the type of cask (sherry or bourbon) used to age the whisky, although the addition of legal "spirit caramel" is sometimes used to darken an otherwise lightly coloured whisky. Sherried whisky is usually darker or more amber in colour, while whisky aged in ex-bourbon casks is usually a golden-yellow/honey colour.

    The late 1990s saw a trend towards "wood finishes" in which fully matured whisky is moved from one barrel into another one that had previously aged a different type of alcohol (e.g., port, Madeira, rum, wine, etc.) to add the "finish".

    A notable example is the "Black Bowmore", released in batches in 1993, 94 and 95 after 29, 30, 31 years in ex-Oloroso sherry casks. The name evokes the density of colour and complexity of flavour naturally imparted into what was originally water-clear spirit in 1964.

    [edit] Vatting and dilution

    With single malts, the now properly aged spirit may be "vatted", or "married", with other single malts (sometimes of different ages) from the same distillery. The whisky is generally diluted to a bottling strength of between 40% and 46%.

    Occasionally, distillers release a "Cask Strength" edition, which is not diluted and usually has an alcohol content of 50–60%.

    Many distilleries are releasing "Single Cask" editions, which are the product of a single cask that has not been vatted with whisky from any other casks. These bottles usually have a label that details the date the whisky was distilled, the date it was bottled, the number of bottles produced, the number of the particular bottle, and the number of the cask that produced the bottles.

    [edit] Chill filtration

    Many whiskies are chill-filtered before being bottled. In this process, the whisky is chilled to near 0°C (32°F) and passed through a fine filter. The aim is to remove some of the oily/fatty compounds produced during distillation. The chillfiltering prevents the whisky from becoming hazy when in the bottle, when served, when chilled, or when water or ice is added. This only happens at an alcohol content below 46% abv.

    Generally bottled whisky over 46% abv indicates that it is non-chill filtered or unchill-filtered, as the spirit generally remains unclouded at this alcohol level.

    Many whisky enthusiasts believe that chill-filtration removes some of the flavour and body from the whisky, which is why some consider unchillfiltered whisky superior.[17]

    Understanding labels

    Like most other labels, the Scotch whisky label combines law,[22] tradition, marketing, and whim, and may therefore be difficult to understand. Because of variations in language and national law, the following is a rough guide:

    If a label contains the words “single malt” (sometimes split by other words e.g., “single highland malt”), the bottle contains single malt whisky.

    "Vatted malt", "pure malt", or "blended malt" indicates a mixture of single malt whiskies. In older bottlings pure malt is often used to describe a single malt (e.g. “Glenfiddich Pure Malt”).

    The label may identify the distillery as the main brand or as part of the product description. This is most likely the case for single malt. Some single malt whisky is sold anonymously or with a fictitious brand name. This can be at the request of the distillery or producer to protect their brand. An example of this is single cask whiskies independently bottled by companies such as The Scotch Malt Whisky Society, who use a numbering system as a part of their agreement with distillers. This does not indicate quality, but successive bottles may be completely different as each individual cask imparts unique qualities to the spirit. The only reliable way to identify the distillery is to use a reference.

    Alcoholic strength is listed in most countries. Typically, bottled whisky is between 40% and 46% abv. A lower alcohol content may indicate an “economy” whisky or local law. If the bottle is substantially over 50% abv it is often marketed as cask strength.

    A whisky's age may be listed on the bottle providing a guarantee of the youngest whisky used. An age statement on the bottle, in the form of a number, must reflect the age of the youngest whisky used to produce that product. A whisky with an age statement is known as guaranteed age whisky.[23] Scotch whisky without an age statement may, by law, be as young as three years old.

    A year on a bottle normally indicates the year of distillation and one cask bottling, so the year the whisky was bottled may be listed as well. Whisky does not mature once bottled, so the age is the difference between these two dates; if both dates are not shown and no age statement is provided on the label, the age cannot be known from the bottle alone. ''

    A
     
  10. dromaderu

    dromaderu Active Member

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    "
    Jack Daniels/Jonny Walker sunt blended whisky not single malt...
    "


    Well, stiam asta, doar voiam sa aflu pareri...

    Unii nici nu pot mirosi JD-ul de exemplu... -plans2-

    Ala blue de la JW nu prea te poti apropia de el,

    poate acu cand plec spre Franta, la ferry, hmmmm, mi-ai dat idei...


    Ocazional insa , black label, bun cred eu...

    Interesant articolul!
     
  11. Lancelot

    Lancelot New Member

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    Nu sunt fan al alcoolului, chiar daca provin din acea parte a Romaniei unde se face cea mai tare (si mai buna, dupa cum spun altii -ras4- ) tuica/palinca (pe care, btw, nu am pus gura niciodata).

    Din cand in cand (o data la doua saptamani) beau cate o bere... Prefer berea americana/mexicana (Bud, Corona, Sol) sau un pahar de vin rosu cu mancare.

    Cateodata ma gandesc cu melancolie la vremurile studentiei de la Cluj cand beam vodca ordinara produsa de Prodvinalco aproape in fiecare seara... As da orice sa mai traiesc macar pentru o zi viata de student in Hasdeu... -plans2-
     
  12. adicri

    adicri Active Member

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    Hmmm...uitasem de Armagnac... -asa-asa-

    De-abia am inceput sa-l descopar... Recomand Cles des Ducs, Sempe, Baron de Sigognac.

    Dau si cateva detalii privind micile diferente intre cognac si armagnac.

    '' The key technical difference between Armagnac and cognac is that the latter is distilled twice, whereas the former is distilled only once.

    Brandy, Cognac and Armagnac are differentiated basically by their geographic designations. Cognac and Armagnac are brandies that can only be produced in their designated appellations in France. Both appellations are in Southwest France; Cognac borders the Atlantic to the north of Bordeaux, and the Armagnac region lies inland, South of Bordeaux. Brandy can be - and is - produced in many parts of the world, notably from South Africa, Spain and now California.

    Traditionally, Armagnac was made in much the same way as Cognac. Or rather, the other way around, as Armagnac is considered the oldest spirit in France; up to 200 years older than Cognac. For both, the young wine, barely a few months old, is distilled during the first winter after harvest to not less than 40% alcohol by volume.

    In Armagnac, the process is done in a single distillation, where the copper still is exactingly regulated every step of the way; this must be completed by mid-February (some double-distillation may now be allowed in Armagnac, but it is just beginning).

    Cognac has traditionally been twice-distilled, with the process always completed by the end of March. Both spirits are aged in wood casks mainly to impart color - not flavor - and allow aeration. You may have heard that a significant percentage of Cognac evaporates; this is romantically (or fatalistically) termed "the angels' share."

    Strict laws govern all areas of production, storage and aging. If blended, the age listed is for the youngest spirit used in the Armagnac or Cognac, dating from the year of harvest.


    Just like scotch and bourbon, Armagnac stops aging once it's removed from its wood casks and placed in glass bottles. No matter how long you save grandpa's special bottle of XO, the liquid in the bottle will never improve. This remains true even when you pull the cork -- Armagnac is stable enough that oxygen won't harm it, so you can open it and leave it in the credenza indefinitely. There's only one thing you must do when storing Armagnac: Keep the bottle standing up, not lying on its side, since Armagnac will spoil if it comes in prolonged contact with its cork.

    Appreciating the bouquet is the first critical step in the enjoyment of this most beguiling libation, but please don't go sticking your nose right in the glass and inhaling deeply. All you'll do is singe your nasal passages with powerful alcohol esters. Instead, hold the glass at chest level and let the delicate fragrances waft up. In a minute or so, your senses will be luxuriating in a cloud of vanilla, toffee, nougat, pepper, rose and chocolate. Now bring it a little closer, maybe to chin level, and you'll begin to see what Armagnac is all about.

    What's next is a trick I learned from the brandy professionals. Stick a finger in the glass and then dab the liquid on the back of your hand -- just as you would a perfume sample. Your body heat will cause the alcohol to evaporate, leaving behind only the essential aromas of the Armagnac. After about a minute, smell it up close. The Armagnac will no doubt remind you of dried fruits like apricots, prunes and figs, and you may also detect butterscotch, licorice and flowers.

    Now take the tiniest sip of the Armagnac -- about a half-teaspoonful. Roll the liquid around your tongue, your cheeks and your gums. Drinking it this way, you'll see why people love this stuff.

    As the evening progresses, cradle the glass in your hand to gently warm the Armagnac. As its temperature rises, it will release new aromas and its flavor will change. Keep sipping slowly, contemplating and relaxing. Before you know it, you and your glass of Armagnac will have spent the night together. ''

    Enjoy! -asa-asa-

    A
     
  13. dromaderu

    dromaderu Active Member

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    Da,
    Armagnac-ul cand l-am incercat mi-a placut mai mult, chiar decat un Hennessy , sau Courvoisier,

    Armagnac-ul pare putin mai aspru, mai pe gustul meu,
    celelalte par prea fine...


    A incercat cineva turkish raki?

    E asemanator cu Uzo grecesc, asta a trebuit sa beau in Tuurcia, la all inclusive,

    ma cam obisnuisem... -da-da-
     
  14. ELLAWS

    ELLAWS New Member

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    No, tare nu intelegeam io, ce vrei tu sa faci mai Cata, aici, sa descoperi fete / baieti buni care beau apa dimineata?... S-o mai pui de-o adunare?...Sau asa ca fapt divers sa stii pe cine "te bazezi" la o adica?... -ras2- Da' nu-nteleg de ce tii tu lumea pe uscat... erai ingrijorat ieri, de ce lumea nu se-nghesuie acilea...pai, cum daca ii tii pe uscat... Tot io tre sa te-nvat, pune si tu o melodie ceva...sa vezi ce se-ncinge atmosfera!...


    http://www.youtube.com/watch?v=voG1i9NOwJg


    Glumesc, mai ales la faza cu baut apa dimineata (daca... "arde, arde...") apropo de mahmureala nici nu se bea apa, moare (preferabil de varza), bors de putina sau daca ati auzit voi vorba aia "cui pe cui se scoate" e vorba deci, DOAR de-o cinzeaca din ce s-a baut in seara precedenta...

    Eu, nu mai beau de 7 ani ca nu mai am cu cine... In RO cand eram aveam gasca de fete/baieti si-mi amintesc cu drag de vremea aceea... ca ne-adunam vreo 6-7-8 colegi pe la vreo unul (faceam prin rotatie) si nu ne desparteam pana la 3-4 dimineata -nu-ma-uit- Normal ca nu era nici bine nici frumps, ca la 8 fix eram cu totii la birou (NICI NU MAI SPUN UNDE -sssst- ) lucram cu publicul si trebuia sa completez formulare la oameni, la masina de scris, iar dupa o sueta de alea... cu doar 2-3 ore de somn, strigam la colegi "bai, care mi-ati inversat tastele...acilea?" -nervos- Intr-unul din momentele de luciditate... am gasit puterea sa ma rup de gasca... si sa revin pe caile Domnului... -asa-asa-


    http://www.youtube.com/watch?v=sXiW448a ... re=related


    Neavand mereu moare la indemana sau bors de putina, faza cu cinzeaca (ziceau unii ca functioneaza perfect) dar eu am respins-o categoric, lucrand cu publicul (si mai ales ca femeie) nu era permis sa mirosi a bautura... -nu-nu- asa ca la mine a functionat perfect, o cana mare de cafea, fara zahar si in juma' de ora eram ca si noua... -ras4- Bine, nu-mi amintesc sa ma fi imbatat in toata viata mea decat de doua ori, o data la 19 ani de Revelion, bausem ditamai cupa de sampanie vreo 200 ml dintr-o suflare, ca sa mi se indeplineasca dorinta...imi zicea o prietena, n-ai voie sa lasi paharul de la gura...si cum nu beam deloc..in 5 minute se-nvartea casa cu mine... -ras2- -ras2-
    A doua oara m-am imbatat cu bere la 24 ani dupa ce nascusem fata, cica...sa fac lapte... -ceeee?-


    De acord cu Lili, nu m-am dat niciodata in laturi de la o cana de vin rosu (de tara) fiert, cu lamaie si scortisoara, de acord si cu Florin, un pahar Cabernet sau Merlot langa o fleica pe gratar...

    DAR, motivul principal care m-a facut sa scriu, este urmatorul: care dintre voi va amintiti ca acum 10-15 ani se gasea un comert "Euforis" (o bautura slab alcolizata, din plante) un fel de bitter, care imi placea foarte mult sa-l servesc cu lamaie si gheara... o delicatesa !!

    Si de fapt, care dintre voi cunoasteti "echivalentul" acelei bauturi p-aci prin UK, cred ca uneori tot as mai servi un paharel de ala... -hipno-
     
  15. Mutu

    Mutu New Member

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    Incearca la Tesco, la raionul bauturi. Sotia mea cumpara pentru fetele cuminti ceva in genul bauturii mentionate de tine, bautura de care nu-mi aduc aminte, nici sa ma tai.


    Sent from my HTC Wildfire using Tapatalk
     
  16. adicri

    adicri Active Member

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    Inchei cu o nota pentru vinuri... -nu-ma-uit-

    In privinta vinului alb preferam Bordeaux din Europa...in rest doar din emisfera sudica..Sauvignon Blanc, Viogner, Chardonnay din Chile, Argentina, New Zealand and Australia.

    Vinul rosu din emisfera sudica...Malbec, Shiraz, Cabernet, Merlot, Carmenere...si bineinteles France si Italy.

    Rose...preferam vinul din France si Italy.

    Si bineinteles...Champagne...France -bravo-



    Inchei cu un citat de Madame Bollinger...

    "I drink it when I'm happy and when I'm sad.

    Sometimes I drink it when I'm alone.

    When I have company I consider it obligatory.

    I trifle with it if I'm not hungry and I drink it when I am.

    Otherwise I never touch it, unless I'm thirsty."

    -bravo-

    Enjoy!

    A
     
  17. miruna_22

    miruna_22 New Member

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  18. dromaderu

    dromaderu Active Member

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    @ ellaws,


    well, ce amintiri mi-ai trezit mai colega cu Euforisul tau.... -nu-zic-

    Pe la timpurile alea, apareau si dispareau bauturi pe piata romaneasca de la o luna la alta,

    iar, cele de nu le-am incercat, nici nu au existat!! -ras2-

    Lichioruri, Glacial, de menta, Nucet, de nuci,

    aparuse un lichior de dobora femeile de cirese amare,
    cate si mai cate...

    Pt cei tineri de pe aici, cred ca pare imposibil de conceput dar,

    cand eram eu de ceva ani mai tanar, -hipno-

    puteai sa stai si o ora la rand la o terasa pt o bere,


    nu mai zic ce inghesuieli, parjoala de carne obligatorie de multe ori alaturi de halba de bere....



    well, vremuri...

    Nu cunosc echivalentul, eventual, al Euforisului dar, am sa fac niste cercetari sa vad daca te pot ajuta!!


    @ miruna_22

    Pana nu de mult, chiar eram activ, cu un domn puiu,
    pe un topic despre manele, cazut in uitare.

    Din motive , nu stiu, lipsa de interes, alte muzici cand sunt off,

    chiar nu am mai ascultat de mult tare asa ceva,

    personal nu sunt impotriva, chiar deloc,

    poate ne zici si alaturi de ce (vizavi de topic) merge acest cantec???
     
  19. Mutu

    Mutu New Member

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    E ca nuca-n perete... -nas-

    Da! Dar numai tanandu-ma de nas. Aceeasi treaba cu Uzo-ul grecesc.
    Amandoua imi aduc aminte de siropurile de tuse din copilarie.

    Cini li poati be, bravo dansului! -hipno-

    Am acum o tzuicomicina de la Bistrita... O beau ca pe un medicament... cate-o cinzeaca inainte de masa. -sssst-
     
  20. miruna_22

    miruna_22 New Member

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