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(The Atlantic)   The latest trend for people who have more money than sense: Gourmet artisanal ice   (theatlantic.com) divider line 64
    More: Silly, filtration, cocktails, reverse osmosis, found  
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6642 clicks; posted to Main » on 22 Jan 2011 at 11:36 AM (3 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2011-01-22 11:27:03 AM
I'll take 'Art is Anal' for $100, Trebek.

profile.ak.fbcdn.net

Hold the ice.
 
2011-01-22 11:32:41 AM
"I looked down at that and I realized, it's farking shiatty ice. That's what that is. The ice is farking up all of my cocktails. Every one of them."

For those of you playing along at home:

ICE... SERIOUS BUSINESS.
 
2011-01-22 11:39:47 AM
 
2011-01-22 11:42:15 AM
This is why we need a redistribution of wealth, these people don't deserve their wealth if they're going to spend it like this
 
2011-01-22 11:42:31 AM
Or you could just get Whiskey Stones (new window) from Think Geek
 
2011-01-22 11:43:54 AM
Doesn't sound like a bad idea. They're trying to cool the drink without too much dilution.
Not that I approve of adding ice to malt whisky, though...
 
2011-01-22 11:45:19 AM
But trickle down...
 
2011-01-22 11:48:06 AM
"anal ice"

I'll pass, no thank you.
 
2011-01-22 11:48:06 AM
Look, if I'm going to spend $100 on a bottle of REALLY good scotch, I'm damn sure not going to dilute it down with some cheap ice with God-only-knows what's in it. So yeah, I don't see the problem here.
 
2011-01-22 11:48:38 AM

tuffsnake: This is why we need a redistribution of wealth, these people don't deserve their wealth if they're going to spend it like this


You do realize that you're in the top 2 or 3 percent of the world's wealthiest people, and that a redistribution of wealth would leave you much worse off.
 
2011-01-22 11:48:38 AM
Started reading the article. They misspelled Laphroaig. No reason to read any further. Obviously a room temperature IQ - both the "journalist" and the "entrepreneur."
 
2011-01-22 11:49:00 AM
I misread that as artisanal rice. Read the article and was waiting for the ricey goodness.
 
2011-01-22 11:50:25 AM
I keep my vodka in the freezer.

No ice = no dilution. TA-DA ;)
 
2011-01-22 11:50:37 AM
Local cocktailery here started using ice spheres for its minimal surface area to melt.

I think they're using something like this. Link
 
2011-01-22 11:50:43 AM
Back when the US was concerned about the Japanese buying everything in sight, it was a trend in Tokyo to serve ice mined or cut or culled or whatever from icebergs or from different glaciers. Not saying this is "old news is so exciting" but I'm pretty sure this is a trend that does just sort of resurface every so often. I've never been one to pay $$$ for a sip of scotch, but if I were, then yeah I might obsess about the ice, the glass, the whatever.
 
2011-01-22 12:01:50 PM
I'm all for the larger ice, I have a mold at home to make large ice balls for my beverages. (okay go ahead, joke about that one, I left it open for you)

However, I don't agree with this theory:
"How much of that do you want to be water? If it dilutes less, it will take you less time to drink what's in the glass, and the bar will make more sales."

If it's not diluted, then people get drunk faster and don't have to buy as many drinks, right???
 
2011-01-22 12:01:53 PM
SpinStopper:

What I came to post. Crappy ice does indeed suck and ruin the flavor of some drinks. Put your liquor in the freezer.

Hell, even for sodypop the best thing is how you can make it yourself from the fountain at all fast food joints. I no longer have to endure some zit-faced minimum wager thinking I'm "cheap" because I want no ice, and have to tell them they can feel it 3/4 full if they want some sense of justice.
 
2011-01-22 12:05:47 PM
Thank God these people weren't forced to pay an oppressive 3% higher tax rate for the good of the nation.
 
2011-01-22 12:07:17 PM
Once purified, the water is then frozen, where it is aged for at least 48 hours, increasing its density and making it colder and stronger.

Someone has failed physics or journalism.
 
2011-01-22 12:08:50 PM
Or you could keep your liquor in the freezer like my Pa did.
 
2011-01-22 12:09:52 PM
Build that 100% Ice brand!

Link (new window)
 
2011-01-22 12:10:08 PM
Who the Fark waits 7 minutes for a drink?
 
2011-01-22 12:10:32 PM
I go to the bars this guy owns - they serve great drinks and the ice is handcut in big chunks so it doesn't water them down.

I don't see how this is a big money thing, they're good cocktails for $10. Not exorbitant in NYC. Subby is trolling.

/Cue "I can get a bud light for $1 crowd"
 
2011-01-22 12:12:27 PM

Bacontastesgood: SpinStopper:

What I came to post. Crappy ice does indeed suck and ruin the flavor of some drinks. Put your liquor in the freezer.

Hell, even for sodypop the best thing is how you can make it yourself from the fountain at all fast food joints. I no longer have to endure some zit-faced minimum wager thinking I'm "cheap" because I want no ice, and have to tell them they can feel it 3/4 full if they want some sense of justice.



I'm certain they fill up the cup volume deliberately with ice to save on the diluted soft drink solution. I stopped them automatically putting ice in my drinks many years ago.

However, in Holland, for example, it makes no difference. They don't fill up the cup with whatever you've asked - they fill it up to a specific line in the cup that is some inches away from being filled...usually about 3/4 full.

In otehr countries, like Asian ones or the US or the UK, they fill that farker up to the brim, regardless of added ice or not.

So, fark you Hollanders, you coffee-shop weed selling cheap bastards.

/it's cold enough, why add ice?
 
2011-01-22 12:13:44 PM
yeah, it's a real mystery that a bigger block of ice melts more slowly than a bunch of small cubes.

/a fool and his money...
 
2011-01-22 12:18:25 PM
Rufus Lee King: Dude sounds classy.

That he does... like the Grey Poupon guy, but with more refinement and sophistication.


DontBeThatGuy: yeah, it's a real mystery that a bigger block of ice melts more slowly than a bunch of small cubes.

SCIENCE!!!
 
2011-01-22 12:18:40 PM
Well, there is something to using sub-cooled ice (ice below freezing). Ice makers make 'wet' ice, at 32 degrees F. This melts immediately.

Water purity counts as well as a clean machine.

But to pay big bucks for water in a solid state? Hello Mr. Barnum.
 
2011-01-22 12:22:07 PM
I just ask Iceman to teabag my drink, and PRESTO! Instantly cold drink, with no dilu...*hacks up pubic hair*...Dammit, Bobby! I told you to shave your damn snowballs!
 
2011-01-22 12:25:56 PM
Anyone get the "ice balls" Christmas gift from Makers Mark?

/Guinness bar towel owner too
 
2011-01-22 12:26:04 PM
Subby: Please explain why this is not a great idea. If I'm paying $6.50 for scotch on the rocks, the "rocks" part is a pretty integral part of the deal.
 
2011-01-22 12:26:17 PM
Pure whisky ice cubes.

Problem solved.


/idea trademarked by Gungfu
 
2011-01-22 12:40:21 PM

Broktun: Anyone get the "ice balls" Christmas gift from Makers Mark?


I assumed that was what beaumontsp88 was talking about.

/got one too
//big PITA to pull apart, big balls though
 
2011-01-22 12:45:35 PM
Ice in good whisky, farking n00bs.
 
2011-01-22 12:51:13 PM

Recoil Therapy: Broktun: Anyone get the "ice balls" Christmas gift from Makers Mark?

I assumed that was what beaumontsp88 was talking about.

/got one too
//big PITA to pull apart, big balls though


Yep, that's exactly what I was talking about! I love big farking ice balls :)
 
2011-01-22 12:55:32 PM
I don't know how to post a picture, or even a clickable link.
so if you dare do a cut/paste here is the next trendy thing for hipster.
http://www.telegraph.co.uk/earth/earthpicturegalleries/8274567/Animal-pictures- o f-the-week-21-January-2011.html?image=4

/shame
//hipness can't be diluted
 
2011-01-22 01:04:22 PM
Why would you put ice in good whisky? The colder anything is, the less you can taste it - scotch is a room temperature drink.
 
2011-01-22 01:06:21 PM

BiblioTech: Or you could just get Whiskey Stones (new window) from Think Geek


Ok, now that is awesome.
 
2011-01-22 01:13:26 PM

Franco: Build that 100% Ice brand!

Link (new window)


Please don't subject me to such retarded stuff ever again.
 
2011-01-22 01:23:23 PM
Dozois then asks the potential clients to sit back and wait, allowing nature to take its course.

Plus


If it dilutes less, it will take you less time to drink what's in the glass, and the bar will make more sales."

equals

t1.gstatic.com
 
2011-01-22 01:23:52 PM
The word artisanal officially has no meaning now. I could sell my fromunda cheese to some fool if it was labeled artisanal and in the appropriate venue.
 
2011-01-22 01:45:13 PM
My grandmother used to have these little plastic things filled with water that you froze and put in your drink. It chilled the drink without dilution. Whiskey stones do the same thing. If you're that much of a d-bag about drinking whiskey, get something like that.
 
2011-01-22 01:55:25 PM

BiblioTech: Or you could just get Whiskey Stones (new window) from Think Geek


Do those work? I thought that water had an extremely high specific heat, and any other substance would just warm up without cooling the drink that much.
 
2011-01-22 01:56:46 PM

TripSixes: Once purified, the water is then frozen, where it is aged for at least 48 hours, increasing its density and making it colder and stronger.

Someone has failed physics or journalism.


Aged. Aged ice. Okay.

We can make it Colder! Stronger! Slower!

DNRTFA, is it first "lovingly triple-distilled by hand" or something?
 
2011-01-22 02:00:28 PM

TravisBickle62: Subby: Please explain why this is not a great idea. If I'm paying $6.50 for scotch on the rocks, the "rocks" part is a pretty integral part of the deal.


rearadmrlobvious: good whisky, farking n00bs.


Pretty much this.

/if you have to have it cold, use whiskey stones as mentioned.
//subby
 
2011-01-22 02:24:03 PM
Of all the products, Dozois has a special fondness for the "shaking ice," a small cornerless cube, which because of ageing and its unique design can withstand a vigorous joggle in a cocktail shaker without breaking. "You can drop it on concrete," Dozois says. "It might crack, but it doesn't explode."

I got one of these. Amazingly enough, it also makes ice that can be dropped on the ground without exploding.

www.simplesavingsavvy.net

/hot like the hell these douches deserve
 
2011-01-22 02:26:06 PM

Broktun: Anyone get the "ice balls" Christmas gift from Makers Mark?

/Guinness bar towel owner too


They rock! But it's a trick to remove the ice from the mold.
 
2011-01-22 02:44:21 PM
1) I used filtered water for my ice and yeah, it makes a difference.

2) What I REALLY want are ice cubes from an Alaskan/Artic glacier.

I think it would be awesome...
 
2011-01-22 02:46:50 PM

GungFu: Pure whisky ice cubes.

Problem solved.

/idea trademarked by Gungfu



Good concept, but three problems:

1. It will have to be damn cold. Probably -40 unless you want to wait forever. You can get such freezers but they aren't cheap or small. Sadly the term "deep freezer" has come to mean just a big chest freezer rather than a "really cold freezer" like it used to.

2. It will separate as it freezes, the slower the worse.

3. Trademarks are for names of things, not ideas.

Still, worth a shot. Hu hu. Shot, get it? Yeah....
 
2011-01-22 02:59:34 PM

GungFu: Bacontastesgood: SpinStopper:

What I came to post. Crappy ice does indeed suck and ruin the flavor of some drinks. Put your liquor in the freezer.

Hell, even for sodypop the best thing is how you can make it yourself from the fountain at all fast food joints. I no longer have to endure some zit-faced minimum wager thinking I'm "cheap" because I want no ice, and have to tell them they can feel it 3/4 full if they want some sense of justice.


I'm certain they fill up the cup volume deliberately with ice to save on the diluted soft drink solution. I stopped them automatically putting ice in my drinks many years ago.

However, in Holland, for example, it makes no difference. They don't fill up the cup with whatever you've asked - they fill it up to a specific line in the cup that is some inches away from being filled...usually about 3/4 full.

In otehr countries, like Asian ones or the US or the UK, they fill that farker up to the brim, regardless of added ice or not.

So, fark you Hollanders, you coffee-shop weed selling cheap bastards.

/it's cold enough, why add ice?




i've always wondered if they do actually save money by diluting with ice. I'd assume the energy cost to make the ice might actually be more than the soda itself
 
2011-01-22 03:03:30 PM
Um...so this is about dilution, eh? Why not just use those cubes you can find at places like Bed Bath and Beyond? They're plastic, random colors, filled with water and reusable. You freeze them, use them, the water melts inside the plastic cube and not into your drink. After you finish the drink, you refreeze them.
 
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