The Truth About "Sandsifters"

meowzer

meowzer

Moderator
Originally Posted by srfisher17
http:///forum/post/3251547
Joe, I always assumed, because of your unusually high degree of sophistication in all things pleasurable, that you would know that the perfect martini demands the perfect GIN. Perfectly clean ice, in the perfect glass, and Cork Gin reassures me that our Maker knows what He's doing. (A single drop of a good dry vermouth is permissible)

Originally Posted by saxman
http:///forum/post/3251574
agreed...i'm a gin man as well, altho i prefer a Gibson (something about those little cocktail onions soaked in the alcohol, i suspect).

Originally Posted by SocalNano24
http:///forum/post/3251586
Yah I'm more of a caddilac margarita on the rocks man myself. Reposado Corralejo with sweet and sour in lieu of "margarita mix" a bit of lime juice topped with some grand marnier

Originally Posted by spanko
http:///forum/post/3251611
12 year Classic Canadian Club on the rocks with a twist here.
For some reason all I could think of was....STAY THIRSTY MY FRIENDS
 
srfisher17

srfisher17

Active Member
Me too, but I'm so picky, I rinse the onions first. Olives and gin are a horrible combination; that olive after-taste or just a drop of olive "juice" can ruin the gin.
 
mastertech

mastertech

Member
So where is the thread about the worthlessness of hermits. i would like to read that one.
and with the CUC. i am in complete agreeance with there overmarketed status. i have seen packages with hundres of snails, crabs etc for a 125+ galoon system and for what? since i have had my 125 i have had 5 half inch hermits, 5 Nassarius, two - three inch turbos, three - two inch turbos, and 5 margaritas (that like to craw out of the tank) with no algea blooms and very small occasional cyano blooms over the last 6m.
now i do have 150+ lbs of live rock with hundreds of bristle worms that do a fine job.
 
florida joe

florida joe

Well-Known Member
Originally Posted by srfisher17
http:///forum/post/3251547
Joe, I always assumed, because of your unusually high degree of sophistication in all things pleasurable, that you would know that the perfect martini demands the perfect GIN. Perfectly clean ice, in the perfect glass, and Cork Gin reassures me that our Maker knows what He's doing. (A single drop of a good dry vermouth is permissible)
Oh my friend, my friend, my friend. I am a vodka man but when I feed the need for gin there are only two that I will drink. Martin Millers or Hendricks. Speaking of martinis remember that you do need vermouth and more than a drop to bring out the botanicals. Lots of ice and shaken for at least a minute you must see ice slivers in your glass. The melting ice water rounds out the drink.
Notes
Call Martin Miller's quest for a uniquely extravagant, modern London dry gin a success. The author of Miller's Antique Price Guide could not find a gin on the market to satisfy his discerning tastes, so like any endeavoring connoisseur, he set out to create his own. For Miller, finding the perfect gin became a fixation, "born of love, obsession and some degree of madness," one that led to one of the newer, luxurious premium spirits tagged with the Englishman's name, Martin Miller's London Dry Gin.
If your goal is to create a benchmark in the competitive distilled spirits market, every step of the process needs to be carefully planned and executed. Martin Miller's Gin is crafted in small, single batches inside the pristine walls of a copper pot still designed by John Dore & Company in 1903, which is adoringly named "Grandma." Cassia bark, Florentine Iris and coriander are among the select botanicals gently married with juniper during distillation for a result as noble and genteel as the simply modern bottle. At this point the distillate travels 3,000 miles across the sea to Iceland for a finishing touch in which it is blended with the purest water on Earth that has been naturally filtered through the island's lava. It is here that the finished gin is poured into bottles reflecting the nautical journey and simple refinement any Englishman would be proud of.
Tasting Notes:
Martin Miller's London Dry Gin holds the taste of botanical perfection in harmony with a distinctly modern feel. The nose of the spirit is a wondrous bouquet of blossoming jade, jasmine, juniper and the slightest touch of citrus zest. As the silky liquid caresses the tongue the true flavors of the botanical s come to light with the most subtle juniper, cardamom and peppercorn leading the way. Juniper takes the spotlight in a short, warm finish in an explosive manner that contradicts all the previous subtleties.
Hendricks
http://www.hendricksgin.com/us/about/index.asp
Yes it is a large bottle, and your point is .....
 
pezenfuego

pezenfuego

Active Member
Originally Posted by srfisher17
http:///forum/post/3251462
on the sandsifters. Now a good rant on the worthlessness and destructiveness of hermit crabs would be timely. (Including the marketing genius of the inventor of the "CUC", otherwise known as the "Trigger Happy Meal".) I'm not knocking most snails, just the crabs and packaged "CUC".
RE: The diatoms. BTW, they aren't an algae. Any phosphate remover will almost instantly remove silicates as well. This is suggested as a one-time only application to clear up a diatom explosion. In a mature tank, find and cure the cause and diatoms won't be a problem. Don't depend on continued use of the phos-remover, or you could be masking a serious problem.
Excuse me sir, but did you just say that diatoms are not a type of algae?
 
srfisher17

srfisher17

Active Member
I've been gone a while, but can still admit I was wrong. I always assumed diatoms were animal life because they have "shells'. I think they do , anyway. Fenner calls them an algae and that's good enough for me. Aren't those shells the ingredient in diatomeceaus (sp) earth--that was once a common filter media? BTW, thanks for the "Sir"; I'm getting called that a lot at my age, mostly by attractive women.
Edit:I just looked a little and the "shell" is really a silicate-based skeleton-type structure. I now know something my kids don't.
 
bang guy

bang guy

Moderator
Think of it this way, there are calcareous algae like Coralline and Halimeda. Diatoms are just a type of alga utilizing Silica just like Synura and Phaeophycophyta.
 
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