From today's paper:

"Eric Felten of the Wall Street Journal reports that the venerable
French vermouth maker Noilly Prat is changing its formula. Or rather,
returning to its original formula, a floral, yellow-tinged distillation
much sweeter than the current dry-style vermouth produced by Noilly.
Also on tap: a new bottle. Felten reports that as a sipper, the new
Noilly is pleasant enough, but that it fails as a martini ingredient.

Purists, stock up."

gloria p

On 2009-01-14, Gloria P > wrote:

> "Eric Felten of the Wall Street Journal reports that the venerable
> French vermouth maker Noilly Prat is changing its formula. Or rather,
> returning to its original formula, a floral, yellow-tinged distillation
> much sweeter than the current dry-style vermouth produced by Noilly.
> Also on tap: a new bottle. Felten reports that as a sipper, the new
> Noilly is pleasant enough, but that it fails as a martini ingredient.
>
> Purists, stock up."

I'd rather have Noilly Prat than Gallo or other off brands in a martini, but
didn't really like it for sipping. Too salty. That leaves only M&R unless
you have the jingles to buy newer boutique vermouths coming out of NorCal. No
problem. I love M&R almost any way, including cooking.

nb

notbob wrote on Wed, 14 Jan 2009 21:56:50 GMT:

>> "Eric Felten of the Wall Street Journal reports that the
>> venerable French vermouth maker Noilly Prat is changing its
>> formula. Or rather, returning to its original formula, a
>> floral, yellow-tinged distillation much sweeter than the
>> current dry-style vermouth produced by Noilly. Also on tap: a
>> new bottle. Felten reports that as a sipper, the new Noilly
>> is pleasant enough, but that it fails as a martini
>> ingredient.
>>
>> Purists, stock up."

> I'd rather have Noilly Prat than Gallo or other off brands in
> a martini, but didn't really like it for sipping. Too salty.
> That leaves only M&R unless you have the jingles to buy newer
> boutique vermouths coming out of NorCal. No problem. I love
> M&R almost any way, including cooking.

Who can tell, especially with the amount I use? I don't quite go with
the story that a bottle of vermouth was attached to the first atomic
bomb ever tested so that Oppenheimer who liked them really dry would
only have to wave his glass of gin in the air :-)
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On 2009-01-14, James Silverton > wrote:

> bomb ever tested so that Oppenheimer who liked them really dry would
> only have to wave his glass of gin in the air :-)

LOL!.... good one.

nb

On Wed 14 Jan 2009 10:34:28a, Gloria P told us...

> From today's paper:
>
> "Eric Felten of the Wall Street Journal reports that the venerable
> French vermouth maker Noilly Prat is changing its formula. Or rather,
> returning to its original formula, a floral, yellow-tinged distillation
> much sweeter than the current dry-style vermouth produced by Noilly.
> Also on tap: a new bottle. Felten reports that as a sipper, the new
> Noilly is pleasant enough, but that it fails as a martini ingredient.
>
> Purists, stock up."
>
> gloria p
>

Damn! That was my favorite vermouth for martinis. Remember the phrase,
"Don't stir without Noilly Prat."?

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Wednesday, 01(I)/14(XIV)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
4dys 5hrs 17mins
************************************************** **********************
Things always look better when you can't see them.
************************************************** **********************

On Wed, 14 Jan 2009 10:34:28 -0700, Gloria P >
wrote:

>"Eric Felten of the Wall Street Journal reports that the venerable
>French vermouth maker Noilly Prat is changing its formula. Or rather,
>returning to its original formula, a floral, yellow-tinged distillation
>much sweeter than the current dry-style vermouth produced by Noilly.
>Also on tap: a new bottle. Felten reports that as a sipper, the new
>Noilly is pleasant enough, but that it fails as a martini ingredient.

Don't you think they sell enough of it to martini drinkers that
they'll just rename it and sell it to a better focused market? If
they don't, they need better marketing executives.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf > wrote:

>On Wed, 14 Jan 2009 10:34:28 -0700, Gloria P >

>>"Eric Felten of the Wall Street Journal reports that the venerable
>>French vermouth maker Noilly Prat is changing its formula. Or rather,
>>returning to its original formula, a floral, yellow-tinged distillation
>>much sweeter than the current dry-style vermouth produced by Noilly.
>>Also on tap: a new bottle. Felten reports that as a sipper, the new
>>Noilly is pleasant enough, but that it fails as a martini ingredient.

>Don't you think they sell enough of it to martini drinkers that
>they'll just rename it and sell it to a better focused market? If
>they don't, they need better marketing executives.

It's a shame, because I've started to believe it's the
best vermouth for a martini. Of course, the bottle I have
could last six years, making martinis, so I'm not panicking.

Steve
>
>--
>I never worry about diets. The only carrots that
>interest me are the number of carats in a diamond.
>
>Mae West

On Thu, 15 Jan 2009 05:47:06 +0000 (UTC),
(Steve Pope) wrote:

>>I never worry about diets. The only carrots that
>>interest me are the number of carats in a diamond.
>>
>>Mae West

Steve, my sig line isn't disappearing on return? This is not good. I
thought it was set up to go bye bye.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"sf" > wrote in message
...
> On Thu, 15 Jan 2009 05:47:06 +0000 (UTC),
> (Steve Pope) wrote:
>
>>>I never worry about diets. The only carrots that
>>>interest me are the number of carats in a diamond.
>>>
>>>Mae West
>
> Steve, my sig line isn't disappearing on return? This is not good. I
> thought it was set up to go bye bye.
>
>

On your end, maybe. You can't control what happens on his computer I
manually delete your sig line before replying.

Jill

On Wed, 14 Jan 2009 22:57:58 -0800, sf > wrote:

>On Thu, 15 Jan 2009 05:47:06 +0000 (UTC),
>(Steve Pope) wrote:
>
>>>I never worry about diets. The only carrots that
>>>interest me are the number of carats in a diamond.
>>>
>>>Mae West
>
>Steve, my sig line isn't disappearing on return? This is not good. I
>thought it was set up to go bye bye.

It does disappear. His newsreader apparently does not know how to do
it.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Wayne Boatwright wrote:
> On Wed 14 Jan 2009 10:34:28a, Gloria P told us...
>
>> From today's paper:
>>
>> "Eric Felten of the Wall Street Journal reports that the venerable
>> French vermouth maker Noilly Prat is changing its formula. Or rather,
>> returning to its original formula, a floral, yellow-tinged distillation
>> much sweeter than the current dry-style vermouth produced by Noilly.
>> Also on tap: a new bottle. Felten reports that as a sipper, the new
>> Noilly is pleasant enough, but that it fails as a martini ingredient.
>>
>> Purists, stock up."
>>
>> gloria p
>>
>
> Damn! That was my favorite vermouth for martinis. Remember the phrase,
> "Don't stir without Noilly Prat."?
>
Sounds like a bad move to me.

--
Jean B.

On Thu, 15 Jan 2009 07:07:01 -0500, The Cook >
wrote:

>On Wed, 14 Jan 2009 22:57:58 -0800, sf > wrote:
>
>>On Thu, 15 Jan 2009 05:47:06 +0000 (UTC),
>>(Steve Pope) wrote:
>>
>>>>I never worry about diets. The only carrots that
>>>>interest me are the number of carats in a diamond.
>>>>
>>>>Mae West
>>
>>Steve, my sig line isn't disappearing on return? This is not good. I
>>thought it was set up to go bye bye.
>
>It does disappear. His newsreader apparently does not know how to do
>it.

Thanks! It appears to be a 50-50 thing from you and Jill's replies,
so I've done what I can do.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote on Wed, 14 Jan 2009 22:57:58 -0800:

>>> I never worry about diets. The only carrots that
>>> interest me are the number of carats in a diamond.
>>>
>>> Mae West

> Steve, my sig line isn't disappearing on return? This is not
> good. I thought it was set up to go bye bye.

I am replying to this post using Outlook Express and your sig line has
disappeared as it should. I trust mine will too tho' there is evidence
that some other programs do not remove it.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

>> Purists, stock up."
>>
>> gloria p

I bartended, and was a member of Local 165 in Las Vegas. Most real martini
drinkers like two things in their glass. Ice and gin. Garnish optional.
Now with all these new martini drinks, it's like anything else. Kill the
liquor taste and make it taste sweet.

I ordered a Manhattan recently in Kauai, no bitters. First one in twenty
years. What I got was a bourbon on the rocks with a cherry. No vermouth at
all. Sent it back with specific directions for SWEET vermouth, and it came
back vermouth in it, with the comment that the bartender said it wasn't
supposed to have vermouth in it. I told her to check with Mr. T's or Mr.
Boston bar book. She came back and said the bartender was unfamiliar with
the books. The book probably has been around since the end of prohibition.

Like us old farts, the old standards are dying out.

Steve

On Wed, 14 Jan 2009 21:56:50 GMT, notbob wrote:

> On 2009-01-14, Gloria P > wrote:
>
>> "Eric Felten of the Wall Street Journal reports that the venerable
>> French vermouth maker Noilly Prat is changing its formula. Or rather,
>> returning to its original formula, a floral, yellow-tinged distillation
>> much sweeter than the current dry-style vermouth produced by Noilly.
>> Also on tap: a new bottle. Felten reports that as a sipper, the new
>> Noilly is pleasant enough, but that it fails as a martini ingredient.
>>
>> Purists, stock up."
>
> I'd rather have Noilly Prat than Gallo or other off brands in a martini, but
> didn't really like it for sipping. Too salty. That leaves only M&R unless
> you have the jingles to buy newer boutique vermouths coming out of NorCal. No
> problem. I love M&R almost any way, including cooking.
>
> nb

i use martini and rossi for cooking sometimes, but i wonder if i could get
away with using stock (the brand, not the broth). does anyone use that?

your pal,
blake

On Thu 15 Jan 2009 09:53:41a, SteveB told us...

>>> Purists, stock up."
>>>
>>> gloria p
>
> I bartended, and was a member of Local 165 in Las Vegas. Most real
> martini drinkers like two things in their glass. Ice and gin. Garnish
> optional. Now with all these new martini drinks, it's like anything
> else. Kill the liquor taste and make it taste sweet.
>
> I ordered a Manhattan recently in Kauai, no bitters. First one in
> twenty years. What I got was a bourbon on the rocks with a cherry. No
> vermouth at all. Sent it back with specific directions for SWEET
> vermouth, and it came back vermouth in it, with the comment that the
> bartender said it wasn't supposed to have vermouth in it. I told her to
> check with Mr. T's or Mr. Boston bar book. She came back and said the
> bartender was unfamiliar with the books. The book probably has been
> around since the end of prohibition.
>
> Like us old farts, the old standards are dying out.
>
> Steve

That's a sad commentary on the state of bartending and traditional
cocktails. It's also hugely disappointing that traditional cocktail names;
e.g., martinis, manhattans, etc., have been ripped off to represent some
truly revolting "variations".

I rarely order cocktails in a restaurant or bar these days, but when I do I
make sure to specify precisely how I want it made and what goes into it.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 01(I)/15(XV)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
3dys 13hrs 53mins
************************************************** **********************
Cat philosophy - when in doubt, cop an attitude!
************************************************** **********************

On 2009-01-15, SteveB > wrote:

> supposed to have vermouth in it. I told her to check with Mr. T's or Mr.
> Boston bar book. She came back and said the bartender was unfamiliar with
> the books. The book probably has been around since the end of prohibition.

Reminds me of the time I ask for a martini in a posh seaside restaurant.
"Gin or vodka" was the by-now ubiquitous response. I later noticed a
dog-eared copy of Bartending for Dummies on the back shelf.

> Like us old farts, the old standards are dying out.

Surprised an old fart didn't mention The Bar Guide, the Hoyles of the 50s:

http://www.amazon.com/Vips-All-New-B.../dp/B000JI4SCE

I'm not saying my parents were lushes, but thanks to the cartoons of Virgil
Partch, The Bar Guide was one of my first reading primers.

nb

On 2009-01-15, blake murphy > wrote:

> i use martini and rossi for cooking sometimes, but i wonder if i could get
> away with using stock (the brand, not the broth). does anyone use that?

Just how much M&R have you had, this morning?

nb

On 2009-01-15, Wayne Boatwright > wrote:

> I rarely order cocktails in a restaurant or bar these days, but when I do I
> make sure to specify precisely how I want it made and what goes into it.

Unfortunately, that usually incures a customized drink fee.

nb

sf wrote:

> On Thu, 15 Jan 2009 05:47:06 +0000 (UTC),
> (Steve Pope) wrote:
>
> > > I never worry about diets. The only carrots that
> > > interest me are the number of carats in a diamond.
> > >
> > > Mae West
>
> Steve, my sig line isn't disappearing on return? This is not good. I
> thought it was set up to go bye bye.

It's a legal .sig. I have XanaNews set to display correctly configured
signatures in a different color.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Thu 15 Jan 2009 10:29:52a, notbob told us...

> On 2009-01-15, Wayne Boatwright > wrote:
>
>> I rarely order cocktails in a restaurant or bar these days, but when I
>> do I make sure to specify precisely how I want it made and what goes
>> into it.
>
> Unfortunately, that usually incures a customized drink fee.
>
> nb
>

I haven't noticed that unless it involves top shelf booze. However, the
occasions are infrequent enough to warrant it.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 01(I)/15(XV)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
3dys 12hrs 53mins
************************************************** **********************
'I think not,' said Descartes, and promptly disappeared.
************************************************** **********************

sf > wrote:

>Steve, my sig line isn't disappearing on return? This is not good.

The problem is on my end and is a dual problem. One, my
newsreader is too primitive and does not exclude compliant
sig lines from included text. Two, my text editor has an
oddity that sometimes trailing text is not apparent when
editing but appears in the saved file when editing is complete.

So, no worry.

Steve

Blake Murphy wrote:
>
> i use martini and rossi for cooking sometimes, but i wonder if i could get
> away with using stock (the brand, not the broth). does anyone use that?
>
> your pal,
> blake




I've used just about every brand of white vermouth (it's my standard
white cooking wine) because I can't remember which I used last, and
haven't noticed any difference in the finished product.

gloria p

On 2009-01-15, Gloria P > wrote:

> I've used just about every brand of white vermouth (it's my standard
> white cooking wine) because I can't remember which I used last, and
> haven't noticed any difference in the finished product.

Try it on the rocks. The diff will be more than obvious.

nb

On Thu, 15 Jan 2009 18:21:03 +0000 (UTC),
(Steve Pope) wrote:

>The problem is on my end and is a dual problem. One, my
>newsreader is too primitive and does not exclude compliant
>sig lines from included text. Two, my text editor has an
>oddity that sometimes trailing text is not apparent when
>editing but appears in the saved file when editing is complete.
>
>So, no worry.

Thanks, Steve!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West