A video years in the making The Wikicast is on... iTunes: itunes.apple.c... Podbean: thewikicast.po... RSS: thewikicast.po... Simon's main channel: / simonoxfphys
"Trou Normand" made such an impression on soldiers from Québec stationed around Calvados during WWII, that they brought the tradition and the drink back with them. This traditional Norman service made a comeback in Québec's fine dining, after an almost 300 year absence, following the British conquest.
Oi! Get back in your box! Or come to Edinburgh and get some Malort off me. Dealer's choice. The pearlescent effect you describe is termed 'louching' - not to be confused with those weird arse-sinks the Europeans are partial to. Basically it's the effect that occurs when hydration causes any components of an alcoholic (or other) solution to drop out of solution that aren't soluble themselves. Most famously it's observed in absinthe, in part due to the dramatic colour making it easier to notice, but you also see it in some unfiltered gins (Lind and Lime, Cotswolds) and some whiskies that haven't been chill filtered take on a slight cloudy appearance with the addition of water.
As an Austrian, no one really drinks straight Stroh. Its normally only used in mulled wine and christmas punch or for baking. Schnaps of any kind (especially aprciot, pear or gentian) is what i would consider the defining austrian liquor.
It is absolutely excellent to finally see this video come to life! I remember sitting in the office back in 2018 listening to the episode where the idea of this was discussed, what a time that was!
«The point of this is not to get bladdered»
>slams 8 shots
that Viennese rum looked like it was at least worth two, on it's own.
Hey I never said I was a smart man
@@SimonClark but did you ever say you are a doctor?
*stares at screen*
*remembers*
...
*shudder*
"Trou Normand" made such an impression on soldiers from Québec stationed around Calvados during WWII, that they brought the tradition and the drink back with them. This traditional Norman service made a comeback in Québec's fine dining, after an almost 300 year absence, following the British conquest.
Oi! Get back in your box!
Or come to Edinburgh and get some Malort off me. Dealer's choice.
The pearlescent effect you describe is termed 'louching' - not to be confused with those weird arse-sinks the Europeans are partial to. Basically it's the effect that occurs when hydration causes any components of an alcoholic (or other) solution to drop out of solution that aren't soluble themselves. Most famously it's observed in absinthe, in part due to the dramatic colour making it easier to notice, but you also see it in some unfiltered gins (Lind and Lime, Cotswolds) and some whiskies that haven't been chill filtered take on a slight cloudy appearance with the addition of water.
As an Austrian, no one really drinks straight Stroh. Its normally only used in mulled wine and christmas punch or for baking. Schnaps of any kind (especially aprciot, pear or gentian) is what i would consider the defining austrian liquor.
It is absolutely excellent to finally see this video come to life! I remember sitting in the office back in 2018 listening to the episode where the idea of this was discussed, what a time that was!
The channel is aliiive!
Arguably there is some good music to be found in the Netherlands, but after you said very flat I'm surprised you're not drinking Jenever
I feel the same way about Apfelkorn as Simon feels about Sambuca :D
Not suprsied PT let you in Dr Simon =)
Uuuuuhm agktchually: Absinth is swiss 😅
2:22 :')
“Austria has a lot to answer for”. Well, that’s an understatement😂