Ask MetaFilter questions tagged with drink

What is up with the metallic taste of German beers?

Mechitar — Thu, 16 May 2013 11:12:19 -0800

I am a big fan of beer in general, but not much of a fan of German beers, in spite of their much-vaunted reputation. This is mostly due to what I perceive as a metallic taste in some of the classics, such as alt bier and dunkelweizen. To me these beers taste like someone took a “regular” beer, dropped a bunch of pennies in it, and stirred it up. This is most noticeable when I’m drinking the beer by itself, but fortunately the metallic taste subsides when I have the beer with food. A few questions about this. 1. Is it just me? Is there some quirk in my palate that makes me taste this metallic flavor and most other people don’t? 2. If other people do taste the metallic notes, why/how do they put up with it or even like it? 3. What is it in the ingredients or the brewing process that produces this flavor?

I don't have humps

Dansaman — Fri, 10 May 2013 03:56:19 -0800

But I feel like I'm a camel. Everyone says to drink more, but I don't feel thirsty. Is it OK that I don't drink unless I'm thirsty? Everywhere you hear "Drink more (water)!". But I don't feel thirsty unless I haven't had something to drink for a good while (sometimes many hours) or I've lost water through sweating. If I try to force myself to drink when I don't feel like drinking, the drink races right through my body incredibly quickly. All the general "drink more" chatter out there makes me feel like I'm doing something wrong, but it seems that listening to your own body usually makes good sense, and furthermore, if you are not supposed to eat when you are not hungry, why should you drink if you are not thirsty?

Home remedies for kidney stones

CrazyLemonade — Thu, 09 May 2013 10:27:26 -0800

In addition to medical treatment, what else can be done to help kidney stones go away? My maid/nanny just got diagnosed with kidney stones. She was given medication to try to break them down and an appointment to go back to the doctor in a week. I'm doing a little research on kidney stones, in case there's something that can be done additionally to the medication, specially in terms of foods or drinks to take and which ones to avoid, to help her body break them down and throw them out.

What to do with these mothers?

aniola — Fri, 03 May 2013 13:12:20 -0800

Our kombucha keeps growing! What do we do with the SCOBY? I hear it tastes like squid. There are already plenty of people giving mothers away on Craigslist in my area. I imagine many pets would like to eat it, but I don't have any pets. I'm sure it would be great for the compost, but isn't it perfectly good food?

What can I do with it? Do you have any SCOBY recipes or ideas for using it as food? Other suggestions?

Is there enough food and drink in a supermarket to last a lifetime?

dontjumplarry — Sat, 30 Mar 2013 19:40:51 -0800

Would there be enough food and drink in the average, major supermarket to sustain a single adult for the rest of their life? And if there's not, is the problem that there's not enough food (ie calories) or that there's not enough drink (ie water)? I'm imagining such a scenario arising after a nuclear war or pandemic, so there would be no power and the frozen/refrigerated food would spoil.

Who does the best milkshake in London?

dudekiller — Fri, 15 Feb 2013 01:16:11 -0800

It's my girlfriend's birthday this weekend, and she wants a milkshake. So I need to get her a milkshake. Where in London should I take her for a really, really good one? Preferably I'd like some kind of burgers-n-shakes kinda place, but any recommendations are gratefully received!

Food-Grade Spikenard Oil

jedicus — Fri, 18 Jan 2013 09:33:24 -0800

Is spikenard inherently unsafe for human consumption? If not, where can I get some food-grade spikenard oil? If so, what is the closest equivalent spice?

Light beer recipes: it's like a kitchen on a dock... cooking (with) near water.

1f2frfbf — Fri, 04 Jan 2013 14:47:55 -0800

I have 8-10 Bud Light beers in cans left over from my New Year's party. I'm not going to drink them... but can I cook with them? Give me your best cooking with light beer recipes. I'm pretty handy in the kitchen. I do a mean beer can chicken, I can make porter cakes and stout chili, but I'm looking to branch out. Teach me. Nothing is too odd or strange.

Sort of previously.

best places to start for a beginner chef

da_wump — Wed, 02 Jan 2013 14:26:52 -0800

Hi, I'd like to start cooking meals for myself more often, but I've been overwhelmed by the number of books and websites online. Does someone know a good place to find recipes for beginner chefs, whether it be at a premium or not? Eating healthy is a priority for me as well. Thanks!

Where to get a quietclassy drink in DC?

Xalf — Fri, 23 Nov 2012 06:28:21 -0800

I'm looking for a quiet and classy hotel lobby in DC where a couple can have a drink tonight. I have been to the Mandarin Oriental, and I think that would work, but I would like something new to me. And convenient to public transport wouldn't hurt. My ideal is the Ritz-Carlton in Chicago, if that helps. (Also, I am open to suggestions that are similar to but not necessarily hotel lobbies.)

Is Soy Milk safe for my daughter?

lynnie-the-pooh — Wed, 14 Nov 2012 11:45:09 -0800

Is it safe for my little girl to drink soy milk? Hello,

My husband wants my 8 year old to get off dairy. We are trying to eat healthier, raw, whole foods, so it is only natural to look at our dairy intake. He thinks soy milk is the way to go. That it would be better for her. I thought that little girls should not drink soy because it messes up their feminine hormones, or causes female reproductive cancers. Who is right?

A rose by any other name...

luciddream928 — Fri, 07 Sep 2012 19:46:33 -0800

I bought dried rosehips for tea. They were hard as rocks and didn't steep at all. What now? I've searched AskMetafilter and while this post mentioned re-steeping, I can't find the recipe (ratio of rose hips to water, how long I should boil them, etc.) and the thread is closed. A Google search yields info about growing one's own rosehips, not the ones you find in a health store.

What is "Breath of the dead lover?"

the_artificer — Fri, 24 Aug 2012 23:14:29 -0800

Has anyone heard of an alcoholic drink possibly of Czech origin, called "Breath of the dead lover?" Other details. This was in a small town north of Prague. It was served in a shot glass and had an herbal flavor. The person who ordered it was Estonian. It was not my only drink that night and we were communicating in a mixture of English and German so the accuracy of my memory may be in question.

Low-priced drink not such a good deal afterall

Anonymous — Sun, 29 Jul 2012 07:44:52 -0800

What ingredient is it in Sobe drinks that consistently gives me diarrhea? [maybe not NSFW, but a bit graphic] Any time I have a Sobe drink (in the past it has been their Pina Colada flavor, but today it was their Raspberry Lemonade), a couple of hours later I have to camp out in the loo with bowel-clearing diarrhea. I'm thinking maybe it's their artificial sweetener...? (Today I got lucky in that I only drank about half of the 20oz bottle)

A quick Google search for "sobe diarrhea" brings a lot of hits but no definitive answers. Some other people mention being hit with nausea as well, but I guess I'm lucky just to get the big d.

Any ideas as to what the possible suspect ingredient might be? (The only other foodstuff that consistently gives me similar problems, though not as bad, is onions.)

Here's the ingredients of today’s Raspberry Lemonade drink:

filtered water

erythritol

lemon juice concentrate

pear juice concentrate

natural flavor

pectin

REB A (purified Stevia extract)

potassium citrate

calcium lactate

gum arabic

ascorbic acid (to protect flavor)

black carrot juice concentrate (color)

lycopene (color)

Oh man, I frapped it up : (

luciddream928 — Thu, 05 Jul 2012 15:51:40 -0800

How can I make my homemade frappes less watery? And more like Starbuck's frappes? What's their secret?! I worked as barista once, and I still can't figure it out! I have a Mr. Coffee Cafe Frappe maker. I love it, but I want my frappes to be more blended and less icy/chunky/watery. I've been trying to get it nice and thick and not this icy, slightly watery consistency. The taste is fine, but somehow Starbucks magically gets it perfectly blended with no tiny, icy chunks. I've tried blending it longer, but is there some kind of powder or thickener they use?

If I want a drink made in the "classic" way rather than with a mix, how do I ask for that?

tomboko — Tue, 29 May 2012 18:34:38 -0800

At a restaurant I ordered a margarita, but when it came it had clearly been made with a mix. It occurred to me that surely there is a word or a way of ordering that indicates you want it mixed classic style - with lime juice, triple sec and tequila, no mix - without having to order in the negative, e.g. "not with a mix." How do I order the drink I want - or can I?

That's a spicy mocktail!

KathrynT — Tue, 29 May 2012 08:52:46 -0800

What beverages can I make with Bittermen's Hellfire Habanero Shrub? Complications: cannot use alcohol or tomato juice. My husband has had to cut way back on his drinking, due to a medication he takes that is already kind of bad for his liver. In an effort to replace the daily glass or two of wine or beer with something non-alcoholic, a friend got us a Sodastream and a whole bunch of interesting syrups and flavorings. One of them is a bottle of the aforementioned habanero shrub, which is basically an infusion of hot peppers into vinegar.

My husband LOVES spicy things, so this is great, but I'm having a hard time figuring out how to best use it. I made him chili limeade -- lime juice, simple, hellfire, and seltzer -- and it was a hit, but I want to expand my repetoire a bit. Part of the problem is that he absolutely cannot abide tomato juice or anything like tomato juice, so any variation on a Bloody or Virgin mary is out. Searching for recipes online yields lots of boozy cocktails, but those are beside the point. Help me put the heat in his non-alcoholic drink!

Why do Big Store foods taste different?

ErikH2000 — Mon, 21 May 2012 15:57:34 -0800

I'll phrase this in a way to avoid legal problems or simple unfairness. I've noticed that certain foods and drinks I buy from The Big Store differ from the same items when I buy them from a Small Store. The items are the same brand with same description on packaging. But they just seem different in how they taste, feel, or spoil. Any insights on how and why this happens? The Big Store is a place that sells to small business owners and normal people that don't mind buying large quantities of things to get a better deal. The Small Store is any typical chain grocery store. Some concrete examples:

* I buy a lemon-flavored malt alcohol beverage at the Big Store and the flavor is sweeter than the Small Store. Only visible difference is the bottle is plastic instead of glass and contains 8 ounces more liquid.
* I buy seasoned almonds at the Big Store in a larger plastic bag. They taste a little flavorless (stale?) compared to the same thing I get at Small Store in an aluminum can.
* I buy bread which comes from an in-state supplier. From the Big Store it is softer and close to a doughy texture. Each slice of bread is maybe 20% larger. It does not show mold after 4 months, though it gets hard. Same product from Small Store has drier texture and molds typically after a few months.

I'd like to know a little more about why there are differences and how the causes of them can be learnt. I think there are simple non-conspiracy-theory explanations for most/all of my observations. Just trying to see what new thing somebody points out that I can learn.

Is the Chum-Churum drinkable?

who squared — Sun, 20 May 2012 14:28:58 -0800

Chum-Churum (19.5% alcohol made from sweet potato with added sugar and hfcs). Open, unrefrigerated bottle for 24 hours at room temperature, then refrigerated. Safe to drink? I'm saying it's totally fine. My friend has grave doubts.

Help me eat and drink more flowers!

oblique red — Mon, 30 Apr 2012 17:43:18 -0800

I love food and drinks with floral flavors. How can I incorporate more delicious floral foods and beverages into my life? Past favorites have included violet and rose hard candies; rosewater-flavored Turkish Delight; lavender lemonade; an Aviation cocktail with creme de violette; lavender honey; elderflower syrup from Ikea, and my new beloved, elderflower liqueur.

These have all generally been things that I have ordered in restaurants, bars, cafes, etc., or found while traveling. I am looking for suggestions as to how to experience these sorts of flavors more often in my own home. I am open to links to products that can be bought as well as recipes for food or drinks (alcoholic or non.)

How do I overcome the limitations of my upbringing and make Ayran palatable?

jason's_planet — Wed, 11 Apr 2012 14:16:46 -0800

How do I make Ayran drinkable? I have a bottle of Ayran in my fridge. Specifically, this brand.

The last time I tried Ayran straight, at a Turkish restaurant in Brooklyn several years ago, I thought it was simply godawful. Sour, nasty, overly-tart. I have an all-American palate; I didn't grow up drinking this. I rather doubt that I'll ever acquire a taste for the unadulterated version. But I would like to try adding things to this drink to see if I can make it palatable.

What are some recipes for lassi/ayran style yogurt drinks that might appeal to someone who doesn't regularly drink it? I'm particularly interesting in learning about mint-based recipes. Extra bonus points for recipes that don't rely on large doses of sugar; I do love the stuff but I know that it isn't good for me.

Many thanks in advance!

Bourbon, scotch and whiskey that's sweet instead of oaky?

Cool Papa Bell — Thu, 29 Mar 2012 13:31:29 -0800

Bourbon, scotch and whiskey that's sweet instead of oaky? I find virtually every whiskey to be so oaky and bitter that it's simply unpalatable to me.

So, I'm looking for a spirit in the whiskey family that's sweet instead of oaky.

Yes, I know I could just mix a cocktail, or just stick with rum. But I'm looking for a base whiskey with a different profile.

Neuro drinks - what's your take?

HolyWood — Sat, 25 Feb 2012 02:15:41 -0800

Neuro drinks - Legit or bogey? What are your experiences with these products? Just wondering if anyone's got a testimonial on Neuro drinks (e.g. Neuro Bliss, Neuro Trim, etc.).

I'm a huge fan of Neuro Sun bc it does feel like drinking liquid sunlight & I suffer from S.A.D. I'm considering ordering a few 12 cases off amazon.
But am I getting a legit mood boost? Or is it placebo?

Some people claim that Neuro Bliss will knock you out.

Just curious to hear anyone else's experiences. And yes, I do realize that if it boosts my mood it doesn't matter if it's placebo effect or chemical. :)

Drink with alcoholic and NA versions for a ladies-night-in?

dpx.mfx — Tue, 14 Feb 2012 08:08:46 -0800

In need of a party drink recipe. On Saturday I'm having 12-15 ladies to my home for a get-together. We have decided we need a signature drink. It should have alcoholic and non-alcoholic versions (i'm willing to make the NA and let everyone spike their own, or make two different pitchers). It should be makable in advance, and can be kept in the fridge if necessary. Ideally, it should not required a lot of ice. Thoughts?

Brooklyn tips

emelenjr — Mon, 30 Jan 2012 06:26:26 -0800

Brooklyn! I'm going to be in you for three days. Where should I go? The band is heading north this weekend, and I'll have lots of downtime between shows on Thursday and Friday, plus all day Saturday and some of Sunday before we head home to Virginia.

We're renting an apartment in Stuyvesant Heights (Macon Manor) instead of getting hotel rooms. Where are the best places to eat and drink around there? Anything else worth checking out?

I'm also planning to explore a bit on my own outside of that neighborhood. I know I want to bring some good chocolate back for my girlfriend, so I'm going to head to Mast Brothers since she's excited about that place. Where else? Where else?