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ratcheese wrote:Nanette, they are soooo much better than they sound. I made the tomato version yesterday. Use more grapefruit than lime if you're going straight citrus--smoother.

I really need to get some better glasses though. Remember those big roundish beer mugs on a stem? Those would be great, anything big and fun.

Being a beer drinker, I'd probably LOVE THEM. Yeah.... make me one in a fishbowl!

(I'll have to experiment, I guess.)

ratcheese wrote:I really need to get some better glasses though. Remember those big roundish beer mugs on a stem? Those would be great, anything big and fun.

Schooners! Best way to have a beer or michelada, in a frozen schooner...

crrush wrote:Schooners! Best way to have a beer or michelada, in a frozen schooner...

Schooners!

Absolutely. You are a genius, crrush.

I wonder where you buy those locally?

OK, gang....

Where in the Quarter can I find one of these concoctions? Will be there on Friday. You've got my curiosity running wild! *she be wilding*

(Is a schooner the same as a fish-bowl mug?)

Nan, although a classic schooner is a beer glass with a narrow base that flares out wider to the lip, the one in question here is that heavy, round goblet on a thick-stemmed base, usually served frosty a la Liuzza's.

...heavy, round goblet on a thick-stemmed base, usually served frosty a la Liuzza's.

And THAT, Boss, is what Ohio people refer to as a "Fishbowl"! Thanks for clearing that up. I know what a Schooner is now!

Nanette, I'm not sure if this is a threadjack or an evolution but I don't know where to get one here. Avenue Pub is a No. Erin Rose No.

Understanding I don't measure here's an easy recipe:

Grapefruit/Lime juice blend 75/25 or 3 big glugs grapefruit 1 big glug lime
Soy sauce 1 big glug
Maggie's or Kitchen Boquet 3 or 4 dashes
Tabasco 1 dash
Pilsner (Miller's, PBR, Pacifico) Beer to condiment ratio should be like 85-90% to 10-15%

Stir and add a large handful of ice

Here's what you're looking for: you want the effervescence of the beer without a distinct beer taste. You should not taste the citrus or any other of the individual condiments.

In fact, a person tasting a Michelada for the first time should ask, "What is this? Its good but I don't know what it is..." It takes on a character of its own.

And be careful, they go down easy

A well made, toasted muffaletta.

Check out Caire's or Lotz' restaurant supply for your schooner/fish bowl glasses.

I'll take Nanette's cold meatloaf, add a slice of swiss cheese with a slab of Blue Plate Mayonnaise on white bread. That's a yum for me. I only use white bread with cold meatloaf and liver cheese sandwiches, yum.