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Drink/Food Of The Day

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Drink/Food Of The Day 11 years ago
Excuse me for opening another thread so soon and so similar to the Wine of the Day thread. The more I think about it the more I like the idea to relate drink or food to perfume. However, I do not want to drink alcohol/wine all the time so I thought we could have another, more general thread where we could explore the possible relations between food, drink and perfume.

It was a warm summer day today but not too hot. I took my bike and went out for a few hours. Biking in the summer sun gives you a lot of thirst, and in spite of the water supplies you carry with you, the first enjoyable things when you come home are: have a shower and then a big, very cold drink!

So I filled a big 0,5 l Weißbier glass with ice cubes and slowly poured Diet Pepsi on it!

It was delicious. However, when I nearly finished my drink, I got the strange feeling that something was missing. No matter if it is Pepsi or Coke, Diet or the full load of sugar - I am pretty sure that reformulation is also a matter with these sort of soft drinks - not only with perfumes.

Is it really just nostalgic memories that makes one think that in childhood days, Pepsi and Coke tasted more like - well - Pepsi and Coke? Even the alternatives tasted stronger some decades ago. In particular I am talking about Afri Cola, the famous German beverage from the 1970's. Very recommendable if you can find it!



The trashy ad video with the sexy nuns was a big show in 1968:

http://www.youtube.com/watch?v=wokjKUxoWN8

So, what can we do if we are not satisfied with the diluted juices we get from these companies? As a parfumista, I can only recommend to enhance your Pepsi, Coke or Afri Cola experience with a fitting perfume - and there are two that come into view for this purpose:

The first one is Lubin's Le Vetiver - Bluff. It has a Kola nut accord. This is not exactly a Pepsi or Coke scent but rather something even more original. The presentation of the Lubin perfumes on their website is beautifully atmospheric and worth seeing. Listening to the Bobby McGee song, we are told that Buff has something to do with the conquest of the West, and the text relates it to the beverages and remedies that were developed by emigrant physicians. Well done, the fragrance itself does very well fit in with that image Lubin tries to create - and a few spritzes of it may even remind us that Coke allgedly contained a certain amount of cocaine in its early days. (It seems sometimes reformulation does make sense!)



The second one is so beautiful and original - its name is simply Cola, and it is one of the three fragrances from the Cedro Atlas - Alla Corte del Rei set by Nobile 1942. This set really is a little gem. I do not want to repeat myself, so please have a look at my reviews. I am still fascinated that someone succeeded to create a perfume with a more distinct Cola smell than the taste we get in today's cola beverages! Although the Alla Corte del Rei sets are still up on the Nobile 1942 website, they are really hard to get. If you see them somewhere, don't hesitate!



To cut a long story short, I finally took out Cola from the wardrobe an generously sprayed this cologne on my neck, breast and wrist - just for the Real Thing!
11 years ago
lavender lemonade
11 years ago
Peaches. ...a lot! Fresh, just picked from the tree.
Re: Drink/Food Of The Day 11 years ago
Apicius:

It was delicious. However, when I nearly finished my drink, I got the strange feeling that something was missing. No matter if it is Pepsi or Coke, Diet or the full load of sugar - I am pretty sure that reformulation is also a matter with these sort of soft drinks - not only with perfumes.

Is it really just nostalgic memories that makes one think that in childhood days, Pepsi and Coke tasted more like - well - Pepsi and Coke? Even the alternatives tasted stronger some decades ago. In particular I am talking about Afri Cola, the famous German beverage from the 1970's.

I'm not sure how soft drinks are where you live, but I have noticed over time how sugar has been replaced by corn syrup. That corn syrup just leaves an awful sticky feeling in my mouth. I'm sure there is less genuine cola syrup in these drinks than long ago. I have a difficult time drinking diet sodas; the artificial sugar upsets my stomach. The stevia alternative is OK, but still something seems a little off in the drinks that have it.

------------------
Right now, I am drinking some True Lemon raspberry lemonade; this is a better alternative for me than Crystal Light. True Lemon was recommended by sherapop in a thread somewhere on here. I found it in a store one day, but my memory is bad and now I can't remember which one it was! I can buy them online too though so not all is lost.



I'm also cooking store bought pierogies; I could really go for some homemade though.
11 years ago
Watermelon lemonade.

11 years ago
I stuffed myself all weekend on summer produce like it's going out of style. Or more precisely, like it's going out of season (which it is).

CORN ON THE COB
SUMMER SQUASH
PEACHES
CHERRIES
MELON

Basically, everything is sweeter, juicier and all around better in summertime, especially fruits and vegetables.

Just another reason why I dread the end of summer. Crying or Very sad
11 years ago
One part Pimm's

Three parts Lemonade

Mint leaves muddled in pitcher with strawberries and thin sliced oranges.

So refreshing.
11 years ago
Dulcemio:
I stuffed myself all weekend on summer produce like it's going out of style. Or more precisely, like it's going out of season (which it is).

CORN ON THE COB
SUMMER SQUASH
PEACHES
CHERRIES
MELON

Basically, everything is sweeter, juicier and all around better in summertime, especially fruits and vegetables.

Just another reason why I dread the end of summer. Crying or Very sad

I could really go for one more BBQ this summer with grilled hamburgers, sliced watermelon, potato salad, and grilled beans.

-----------

Right now I'm eating some chicken tacquitos topped with melted cheddar cheese, some popcorn, and a pomegranate soda.
11 years ago
Hayven, your taquitos reminded me of this:
"Never underestimate how much assistance, how much satisfaction, how much comfort, how much soul and transcendence there might be in a well-made taco and a cold bottle of beer.”

---Tom Robbins, Jitterbug Perfume
11 years ago
Dulce since you mentioned beer, I am wondering how many beer lovers we have on Parfumo? I for one...love a good cold beer, but only at a oyster roast or eating Kraut and rye bread. Most of the time it is Gin for me.
11 years ago
Tazo Passion iced tea. YUM!!!!

I used to love diet soda, but I hate sucralose, so now I drink more seltzer (Schwepps is good) and freshly brewed iced tea of all varieties. I agree that Stevia is okay, and sometimes drink sodas sweetened with it, but I don't really like regular soda except for Hansen's all natural. Oh, and ginger beer of all varieties...

Smile
11 years ago
Dulcemio:
Hayven, your taquitos reminded me of this:
"Never underestimate how much assistance, how much satisfaction, how much comfort, how much soul and transcendence there might be in a well-made taco and a cold bottle of beer.”

---Tom Robbins, Jitterbug Perfume

That really hits home, Dulce. Both my boyfriend and I love nothing more than eating some tacos from Jack in the Box (they're not even decent...but we eat them) and either Dr. Pepper or some beer. We haven't lately though as there is no JitB here. Sad

@Sherapop, I've been drinking seltzer too. I mix the True Lemon in it or the pom juice.
11 years ago
Sushi and sake.

11 years ago
Giant leech?
11 years ago
Cryptic - your sushi is so preety!

Hayven - I totally understand. Even a bad taco is still pretty good, isn't it? Laughing
11 years ago
Cryptic:
Sushi and sake.

Try Mark Buxton's "English Breakfast" along with a sushi meal, if you can find it.

I remember the PR texts for this perfume: They conjured up the picture of a businessman sitting in a Tokyo suburban train on his way to the office. He has a sushi breakfast on his lap.

The top and heart notes of that perfume are indeed a bit like rice flavour, and that image was truly fitting. Maybe not a too smart idea to promote this outstanding fragrance. It was discontinued soon.
10 years ago
I am kind of an advanced state of biscuit inebriation currently.
One of my favorite biscuits are back IN stores now - the beloved German Gewürz-Spekulatius (Spekulatius spiced cookies).
Two hours since I came home with them and I have already devoured approximately a 3/4 kg.
This will be my primary food in the coming days... till February.
I do not know for what idiotic reason here they appear in the stores only before Christmas?!
There are all sorts of other - caramelized, spiced, etc.
but those exactly - nooo!
For someone it may be still too early, but for me - it's too late always.
Unfortunately - I could not join in the spirit of the topic, because for now I have not found a perfume/s to associate.
Search is underway, however!
10 years ago
How about -

"Five o'clock au Gingembre" by Serge Lutens
10 years ago
Possibly, it is anyway in my ''Wish list'' (though not to the first places)
Here, however, with niche perfumes I have only two options: either to order blindly online, or to drive over 350 kilometers just to test it. If (when) I'm sure I want someone, rationally or not - I would do it. For me this is a serious obstacle in choosing. But that's my problem, I don't wanna spamming the topic.
10 years ago
Vietnamese PHO soup:


Pho was born in Northern Vietnam during the mid-1880s. The dish was heavily influenced by both Chinese and French cooking. Rice noodle and spices were imported from China; the French popularized the eating of red meat. In fact, it is believed that "ph?" is derived from "pot au feu" a French soup. Vietnamese cooks blended the Chinese, French and native influences to make a dish that is uniquely Vietnamese.

From North to South
The popularity of pho spread southwards starting in 1954 when the country was divided into North and South Vietnam. As the dish moved south, cooks infused it with additional ingredients until it evolved into the version that is commonly served today.
Regional Pho Variations
The origins of pho as a Northern dish that spread South explains the key differences between the Northern and Southern variations. Northern style pho tends to be simpler and is made with less ingredients. There are fewer cuts of meat and small slices of ginger are laid on top of the soup. The pho is served without bean sprouts or herbs. Instead, it is accompanied by green chilies and lime only. Southern style pho is a complex dish made from a dozen ingredients. Bean sprouts, fresh basil and saw herb are typically served with each bowl. As with the Northern style pho, green chilies and lime are used as condiments.
Pho in the United States
Refugees fleeing Vietnam in the Spring of 1975 brought with them their hopes and dreams of a better life. They also brought their cultures and cuisine, of which pho has become the most popular among Americans. Today there are almost 2,000 pho restaurants spread across the United States and Canada. One typically finds Southern style pho served although a few outlets also serve Northern style pho. Typical establishments sell pho and other Vietnamese dishes like goi cuon (spring rolls) and cha gio (eggrolls).

And I like wearing Marc Jacobs Marc Jacobs perfume with it.
10 years ago
At the moment am finishing with the extinction of a box traditional Nürnberger oblaten lebkuchen (marvelous to my taste), but I have a little ridiculous question that I address to those familiar with such genuine Lebkuchen (I guess - people from the German side).
Everything was under wonderful - ginger, mix of nuts, cinnamon, fruits... but I'm puzzled - that the base look something like ... of paper!
Slightly creamy color, two layers of something quite thin. Well, it is edible (albeit slightly stringy) Smile , but - should it be so?
Or here they sell us some ersatzs (not produced locally, wrote that they are German).

Just don't tell me that it should be peeled off - has never happened to me to eat something with the package. EmbarassedSmile

And to be at least a little on-topic - than what i have, the only one with a closer association to these lebkuchen is my last addition - Potion by Dsquared, though he rather reminds me of the aroma of strudel and some herbal liqueur.
10 years ago
I'm not familiar with that dish, but certain types of pastry look a bit papery. Something like this, maybe? Not my hand, btw.
10 years ago
Cryptic:
Not my hand, btw.

Very Happy That would have never crossed my mind...

...

Cryptic:
...certain types of pastry look a bit papery. Something like this, maybe?
Resembles, but is not.
Thanks, Cryptic! SmileVery Happy They are the main component for Banitsa - one of the most consumed dishes in Bulgaria
These... Filo (or phylo) pastry, as known to the West - all Bulgarians are very familiar with them, as am I (almost a specialist in homemade Banitsa, including manually spreading of pastry sheets)
*It was just to show off. Cool
This is something similar, but somehow cooked a bit stringy, with the strength of the thermo-insulation sheet (a thin one)

P.S. - I've just looked at the recipe, say they use a baking wafers -''Oblaten (they look like Catholic communion wafers...).''
And just see the spices inside!! - cinnamon, cloves, allspice, nutmeg, coriander, cardamom, ginger, anise seed... mnyam-mnyam-mnyam
10 years ago
WolfM:
At the moment am finishing with the extinction of a box traditional Nürnberger oblaten lebkuchen (marvelous to my taste), but I have a little ridiculous question that I address to those familiar with such genuine Lebkuchen (I guess - people from the German side).
Everything was under wonderful - ginger, mix of nuts, cinnamon, fruits... but I'm puzzled - that the base look something like ... of paper!
Slightly creamy color, two layers of something quite thin. Well, it is edible (albeit slightly stringy) Smile , but - should it be so?
Or here they sell us some ersatzs (not produced locally, wrote that they are German).

Just don't tell me that it should be peeled off - has never happened to me to eat something with the package. EmbarassedSmile

And to be at least a little on-topic - than what i have, the only one with a closer association to these lebkuchen is my last addition - Potion by Dsquared, though he rather reminds me of the aroma of strudel and some herbal liqueur.

Yes, this is what it is supposed to be! Sometimes the "Oblaten" are also called "Esspapier" (eating paper). But they are no paper, they just look like it.

Here are some Backoblaten:

10 years ago
Smile Thank you, Apicius!
I would not like them less, but would be ashamed that I've eaten the pad.
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