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plattetude

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Posts posted by plattetude

  1. 1 hour ago, Anthony Bonner said:

    I guess I don't understand my use case for Sonos if I have a low loss stream as my source? Aren't I still going to need some amplification + dac+speaker in every room and can't I get that better and more future proofed outside of an eco system?

    SONOS plays a digital stream, and it *is* the speaker. You don't need amp/DAC/speaker, because it's all part of the solution. It'll accept virtually every file format of audio with the limitation that it won't go above 44.1khz (actually, I think it can handle 48khz, but not high resolution files of 88, 96, or higher, but at that point you're beyond CD quality, which would point to Tidal's "Master" streaming level or a couple of tiers of Qobuz). So for Sonos, you're buying the speaker; your home computer provides the networking (and local music library if you want to stream that too). The only thing you'd need amplification or DAC for is for any attached component that by definition you'd want to be connected to a dedicated receiver. So in that case, it's a hybrid solution (as I have), where you've got Sonos for streaming around the house and my base system for my CD/SACD/BluRay/turntable components.

  2. If you want two (or more) spaces with good sound, you can get a two (or three) zone receiver. The Sonos solution is for easy extensibility into as many rooms as you want with no added hardware footprint, but comes with the caveats that the speaker is the speaker (and really, it's not a terrible speaker) and you're using it for streaming only. It's really the only decent option in the "whole house" niche. But absolutely, if you need to integrate other components into the stream, you're better off with a workhorse of a receiver (and whatever degree of pre-amps and speakers you want to invest in) that has the power you need for clean, pure listening. I haven't shopped for a receiver in years, but I'm sure these days there are all kinds of WIFI enabled receiver options with iOS/Android remote control apps. Ease of use there will be your biggest differentiator -- "can I access my base system quickly and easily for whichever room I'm in?" I used to be a big Marantz fan, but they've lost some sheen in the past 10-15 years. I'm happy with my Onkyo, but YMMV.

    The multizone thing -- if, on the other hand, you're looking for surround sound in more than one room, then each room = dedicated AV receiver. But then we're talking about home theater optimization more than critical listening and you've got a lot more tradeoffs to juggle.

    Times when I've been in-market for this kind of thing, I've found a lot of good info and discussion (and a lot of chaff, natch) at AVSforum.com.

  3. 44 minutes ago, Sneakeater said:

    I'm surprised, though.  Am I remembering right that you sing in a chorus?  So, at least in happier days, you heard unamplified live music all the time.  I'd think the sound of things like SONUS reproducing music would bother you.

    You remember right.

    For active listening, it's not my first choice -- I've got my main AV receiver with some decent Martin Logans for that (and a set of mid-level AudioTechnica cans that are good enough), but for streaming to multiple rooms, whether it's NPR programming or musical company while I cook, I think it's a great option. It's partly a lifestyle thing -- once kids are in the picture, the idea of actually sitting down and critically listening for more than 10 minutes? Not happening.

  4. On 5/16/2020 at 7:36 AM, Anthony Bonner said:

    Ok sneak if you were trying to figure out what to do in a house what would you do.  Music is the low (no?) loss tier of a streaming service. I probably need an a/v solution as well.

    My current setup is a pair of reasonably priced active monitors with a Chromecast audio as the source/dac.

    I estimate I need a three incremental rooms

    I'll probably put my current setup in my office.

    Chiming in to suggest considering the SONOS ecosystem. You can get paired speakers or use one per room, and it's a very useable interface on iOS and Android phones. Hardware is very hefty and solid and well-made and really pumps out good, balanced sound, even on the entry-level speaker. If you wanna go nuts, they offer a subwoofer too (which I can't speak to), but also options to integrate into an existing AV system with SONOS:Connect (which essentially means I can stream not only to my SONOS speakers but I've got a streaming component that plugs into my AV receiver. Can easily toggle between having the same audio stream on multiple speakers or playing something separate on each.

    From a WIFI standpoint, the system sets up it's own subnetwork on your home network. Seamless plug-and-play setup. Even lossless streams don't stutter at all. (One caveat -- high resolution streaming, e.g. higher than 44.1, isn't supported. Maybe someday...?)

    I mean, it's not necessarily for hyper-critical audiophile listening, but for streaming, it's really great.

  5. Yesterday's cocktail hour treat:  Riviera, from Toby Maloney's Violet Hour.

    Combine cocktail base:

    4 parts gin, 2 parts maraschino, 1 part Campari

    Add pineapple (I used the core that I'd otherwise toss) and let infuse for a day or so

    Strain through cheesecloth

    Cocktail recipe:

    2 oz infused cocktail base
    3/4 oz lemon
    3/4 oz simple (I cut this back to 1/4 rich simple)
    egg white (1 handily works for two cocktails)
    2 dashes orange bitters

    Dry shake all but bitters to incorporate/emulsify; add ice (one large cube ideal for optimum foam) and shake like hell. Strain into coupe and dash on bitters.

    It's soooo nice. Just a whisper of pineapple, and the Campari somehow gets muted by the pineapple during the infusion -- no sharp edges anywhere.

     

  6. 1 hour ago, Wilfrid said:

    And now I have the Luxardo Maraschino (and can make a Last Word sans creme de violette), I realize I am out of sweet vermouth, with which I could make a Martinez.

     

    Um. Never creme de violette in a Last Word. But if you mean Aviation, you can definitely still have a very drinkable Aviation without creme de violette. To use enough of it to make your drink blue makes it wayyyyy too floral for my tastes anyway.

    I always have a hard time making suggestions about building out a bar collection with more esoteric ingredients. For me, the collection accretes as I figure out what I want/need to suit my (always evolving) tastes.

    I mean, there are base spirits alone that can expand wildly -- sure, you can do an American whiskey (bourbon? rye? both, of course!), a blended scotch, and oh, yeah, let's throw in some Irish whiskey; tequila (blanco of course, oh wait, sometimes I could use a reposado, and good to have an anejo for sipping), gin (London dry, but hey wait, what's all this about Old Tom, and I think maybe this Navy Strength stuff sounds interesting, and a Plymouth for softer gin use, and wait, what about the one that has that crazy pea blossom and turns purple?). Rum alone spins out into a rabbit hole you'll never dig out from once you go that way.

    And yeah, Sneakeater lists a good set of "extras", but some people are not big fans of Chartreuse for instance (though I always stock both yellow and green). And Suze is certainly a "love it/hate it" thing that I'd put on the bubble.

    Benedictine, though, I find indispensible. I could drink a Vieux Carre every day and not get tired of it.

    Oh, and the mezcal he suggests, you specifically want Del Maguey Vida. There are all kinds of different offerings they have, but Vida is the one that's priced for general cocktail usage! Which I mention only because I know it's what Sneakeater meant and just trying to be helpful.

  7. 2 hours ago, joethefoodie said:

    I pretty much like ALL of these Manhattan variants; different from each other, yet always that nice rye spice.

    What's everyone else's favorite of these, sticking with rye?

    Classic Manhattan

    Perfect Manhattan

    Dry Manhattan

    Little Italy

    Greenpoint

    Brooklyn

    Red Hook

    The Slope

    Black Manhattan

    Bensonhurst

    Toronto

    Way too much time...

    Don't forget Newark. (Though I guess that eschews rye for applejack, so maybe less of a draw for you.)

    I'm particularly fond of Little Italy, Brooklyn, The Slope, and Greenpoint beyond the standard. And oh right... the Black Market Manhattan, and I just remembered I still have some Market Spice Cinnamon Orange tea that I can infuse into some vermouth! Excellent for a rainy day.

    • Like 1
  8. Once he starts out with Vodka you KNOW you can't believe a word he says.

    No, he does use gin. Looks like Plymouth. He just says that you can do vodka if you don't like gin.

     

    But I find it pretty ironic that he goes on about how he prefers it up rather than on the rocks AND THEN SHAKES THE HELL OUT OF IT WHICH MAKES IT WORSE THAN ON THE ROCKS.

     

    But at least it's a Negroni.

  9. Hey can I use Grand Marnier in a Pegu Club? Or is it too far away from Curaçao?

    Pegu Club is a weird one to balance, but if you just think of it as a gin margarita and tailor to your tastes....

     

    That said, the gin alone can make a huge difference. I wound up with a bottle of Brockman's gin from a friend who bought it and hated it (very berry forward, not much botanicals coming through), and I immediately thought it would shine in a sour. So it's now my house standard, when I bother to have it in, for anything with lemon or lime.

     

    Anyway, with Grand Marnier, you may want to dial that component back, or another couple drops of Ango, or add some orange bitters. Always fun to play with all the things!

  10. So we may have actually met at some point?

     

    Or at least been drinking in the same place at the same time.

    Likely we've been at the same bar at the same time at *some* point in the past 20-some years, but really, once kids came along, my dabbling in the cocktail scene focused way more on at-home options.

  11.  

    I've been doing a late afternoon for me and my wife pretty much daily since lockdown, and posting a pic on a private Facebook "Quarantini" group. Something different every day. Some days more than one. (But really, moderation! Moderation!)

     

    Pegu Club

    2 oz gin

    3/4 lime

    3/4 curaçao

    2 dashes angostura

    1 dash orange bitters

     

    Did you spend a lot of time at Pegu?

    To the extent I spent "a lot of time" anywhere, I suppose yes. I was a low-key Audrey groupie from Bemelmens, then at the brief beacon that was Blackbird. Pegu opened just when my first son was born and that leads to a story that I probably shouldn't tell because it reflects badly on both me and Audrey - ha.

    • Like 1
  12.  

     

    Yesterday I spent the afternoon making freaking orgeat, just because. (Ooh right, Bitter Mai Tai tonight.)

    I do have a bottle of orgeat. Will be looking forward to your recipe.

    1 ½ oz. Campari

    ¾ oz. Jamaican rum (Smith and Cross is perfect to cut through everything, but whatever you’ve got)

    ½ oz. orange Curaçao

    1 oz. fresh lime juice

    ¾ oz. orgeat

    Tools: shaker, strainer

    Glass: double Old Fashioned

    Garnish: mint sprig

     

    Shake it all! Pour over crushed/pebble ice and garnish with mint. (Or not if you don’t have. Make it work!)

    • Like 1
  13. One thing about the Quarantine is that, for the first time in recent history, people have enough time on their hands to make Ramos Gin Fizzes.

    I haven't even done this many sours with such regularity, let alone egg whites. But hell, now, anything goes for variety.

  14.  

    shaking/stirring?

     

    Generally speaking, you stir cocktails whose ingredients are all alcoholic (like a Martini or a Manhattan) (or, in Plattetude's list, a Purgatory or a Little Italy), and you shake cocktails that include non-alcoholic ingredients like juice (like a Daiquiri or a Gimlet) (or, in Plattetude's list, a Champs Elysées or a Pegu Club).

     

    I didn't want to bog down with any more detail than I already had. But Sneak is exactly right.

     

    And then the added bit of doing a dry shake first when there's an egg white involved, then adding ice and shaking a whole lot more.

  15. I've been doing a late afternoon for me and my wife pretty much daily since lockdown, and posting a pic on a private Facebook "Quarantini" group. Something different every day. Some days more than one. (But really, moderation! Moderation!)

     

    Some things:

     

    Alaska
    2 oz Old Tom gin
    1 oz yellow Chartreuse


    2 dashes orange bitters

     

    20th Century
    1 1/2 oz gin
    3/4 oz lemon

    1/2 oz Cocchi Americano (or Lillet)
    1/2 oz white creme de cacao

     

    Bijou

    1 oz gin
    1 oz sweet vermouth

    1 oz green Chartreuse



    Archbishop
    1 1/2 oz Smith and Cross rum
    1 oz Campari
    1/2 oz green Chartreuse
    Orange peel garnish

     

    Brooklyn

    2 oz rye
    3/4 oz dry vermouth

    3/8 oz Amer Picon (approximated here with half Amaro CioCiaro, half Bittermens Amere Nouvelle)

    1/4 oz Maraschino

     

    Clover Club

    2 oz gin
    3/4 oz lemon

    1/2 oz simple syrup
    Barspoon raspberry jam (or 1/4 oz rasp syrup if you have it)
    Egg white

     

    Clover Club

    2 oz gin
    3/4 oz lemon

    1/2 oz simple syrup
    Barspoon raspberry jam (or 1/4 oz rasp syrup if you have it)
    Egg white

     

    Growing Old and Dying Happy Is a Hope, Not an Inevitability

    2 oz Cynar
    1 oz rye

    Dash absinthe
    Pinch salt

     

    Purgatory

    2 oz rye
    3/8 oz green Chartreuse

    3/8 oz Benedictine

     

    Tuxedo #2
    2 oz gin
    3/4 oz dry vermouth

    1/4 oz maraschino
    Rinse absinthe
    2 dashes orange bitters

     

    ‘Ti Punch

    2 oz Rhum Agricole
    Muddled lime quarters

    Barspoon simple syrup

     

    Scandi Gibson

    2 oz Krogstad Aquavit
    1 oz Cocchi Americano

    15 drops Bittermens Orchard Street Celery Shrub
    10 drops Bittermens Hellfire Habanero Shrub
    Cocktail onion

     

    Improved Gin and Tonic

    2 oz gin
    1/4 oz maraschino

    Bittermens Hopped Grapefruit Bitters
    Top with 4 oz tonic

     

    Negroni

    1 oz gin
    1 oz sweet vermouth
    1 oz Campari



    Little Italy
    2 oz rye
    3/4 oz sweet vermouth
    1/4 oz Cynar

     

    Unnamed (AKA Day 30)

    1 oz tequila
    1 oz pear brandy

    1/2 oz dry vermouth
    1/4 oz dry curaçao

     

    Champs Elysèes (two ways, for science!)

    1 1/2 oz cognac
    1/2 oz Chartreuse (green or yellow — I prefer yellow)

    3/4 oz lemon
    1/2 oz simple syrup

     

    Grande Bretagne

    1 1/2 oz gin
    1 oz apricot liqueur

    1/2 oz lemon
    2 dashes orange bitters
    Egg white

     

    Left Hand

    2 oz bourbon
    3/4 oz sweet vermouth

    3/4 oz Campari
    2 dashes Chocolate mole bitters

     

    Vermouth Cocktail

    2 oz sweet vermouth (or any vermouth or amaro! I used an excellent Torino vermouth to great effect)
    1/4 oz maraschino

    Dash bitters

     

    Pegu Club

    2 oz gin
    3/4 lime

    3/4 curaçao
    2 dashes angostura
    1 dash orange bitters

  16. No Luxardo, so I just made a Chartreuse Martini instead of a Last Word.

    I did several days running of cocktail hours featuring Chartreuse (mostly green, occasionally yellow).

     

    One of my favorites is the little-known gem from Ted Kilgore: 

     

    Purgatory

    2 oz rye

    0.5 oz green Chartreuse

    0.5 oz Benedictine

     

    I know, sounds a little overwhelming, but the interplay of those herbal liqueurs is mindblowing.

     

    This on the other hand, didn't jibe for me:

     

     

    Archbishop

    1 1/2 oz Smith and Cross rum

    1 oz Campari

    1/2 oz green Chartreuse

    Orange peel garnish

     

    And an Alaska is the closest thing to a "Chartreuse martini". And is a damn fine drink, particularly if you've got an Old Tom gin.

     

     

  17. Sneak, you're kind but my adolescence was in the 80s. Schlesinger and I are the same age - I think that's why it hurts so much.  And then I think of all the great music that we'll never hear because of this fucking disease and our beyond fucked response to it. I know I"m going on, but I'm angry and tired. And I've gotten way too many emails this week about people dying and how make zoom shiva calls. 

     

    Totally agree with this -- I was struck hard enough when I heard he was on a ventilator, and then the very next day he was gone. Between his similar age and how his music (and musical circles) have affected my life for the past 20+ years, this loss shakes me.

     

    A great talent who gave so much so (seemingly) effortlessly. I mean, the Crazy Ex-Girlfriend output alone is insane for one person.

     

     

    I still can't process it. Grateful for all he was able to put out there and devastated that his life was cut short.

  18.  

    Bought a couple of things at Ends Meats today - petite tender for dinner tonight, and some gorgeous coarsely ground beef and pork for a sugo I plan on making tomorrow. Or maybe today.

     

    He had a hunk of beef hanging that had been hanging there since September 20th - so 107 day dry aged. It looked so, so funky.

     

    Really nice guy, I like this place a lot, and his focus on cured meats is very cool.  I look forward to using the guanciale I got from him as well.

     

    112 days, check. I bought a slab for a special birthday dinner for my soon-to-be 15-year-old. And a 21 day porterhouse for those at the table who will be freaked out by quite that much funk.

     

    FWIW, yeah, 112 days brought some crazy funk. The sear tasted like ultra-aged parmesan. The 21-day porterhouse had a good bit of minerality too; I thought it would pale in comparison, but both cuts were great.

    • Like 1
  19. Bought a couple of things at Ends Meats today - petite tender for dinner tonight, and some gorgeous coarsely ground beef and pork for a sugo I plan on making tomorrow. Or maybe today.

     

    He had a hunk of beef hanging that had been hanging there since September 20th - so 107 day dry aged. It looked so, so funky.

     

    Really nice guy, I like this place a lot, and his focus on cured meats is very cool.  I look forward to using the guanciale I got from him as well.

     

    112 days, check. I bought a slab for a special birthday dinner for my soon-to-be 15-year-old. And a 21 day porterhouse for those at the table who will be freaked out by quite that much funk.

  20. Rye.  Aquavit.  Mustard powder.  Schwartz's Montreal steak spice mix.  Dr. Brown's Cel-Ray.

     

    Mix.   Drink.  Vomit.

     

    I'm reminded of one of my favorites from Amor Y Amargo's heyday -- Scandi Gibson

     

    2 oz Krogstad Aquavit

    1 oz Cocchi Americano

    15 drops Bitterman's Celery Shrub

    10 drops Bitterman's Hellfire Shrub

    cocktail onion

     

    As advertised, tastes like rye bread in a glass. Many years later, still in regular rotation at home.

    • Like 1
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