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Post by silverdragon on May 19, 2015 8:53:04 GMT
In the world news thread, I mentioned accidental drink drivers, and one case where a driver had consumed too much sherry trifle.....
So, I am asking for ideas.
Proposition
In what foods do you think Alcohol can be "Hidden", and can you taste the difference?...
all suggestions will be considered here as a community effort to see if we can come up with some way of getting Adam and Jamie "drunk" again by taste testing foods that may or may not have had alcohol in them.
So start with **KNOWN** alcoholic foods, ones that are known to have, but can also be made without alcohol....
Like Trifle.
Home-made fruit punch (that may get spiked...)
The idea will be to test whether they can taste the difference between identical recipes with and without alcohol.
Things that may be worth testing....
To be updated as they appear.
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Post by OziRiS on May 19, 2015 9:33:47 GMT
It all depends on what kind of alcohol you use, how much you put in, what you mix it with and whether it's something the drinker is used to the taste of.
I think the last point, whether the drinker is used to the taste of the drink you put the alcohol into, could be very important. If you put vodka into cola, then someone who drinks cola on a regular basis will be able to taste it almost instantly. If you give it to someone who rarely drinks cola, then there's a chance they won't notice. Well, as long as there's not so much vodka in it that it smells more like a cleaning agent than a beverage, of course.
You say Trifle. I don't even know what that is, so if you served it to me, I wouldn't know what it was supposed to taste like, so the odds of me noticing there's alcohol in it depends entirely on how much it tastes like alcohol. You say there's sherry in it. I haven't had sherry since I was 14, so I don't remember what that tastes like either. Unless it has that distinct alcoholic taste and smell, like vodka does, I'm not sure I'd notice until I started getting tipsy from it.
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Post by Lokifan on May 19, 2015 13:22:50 GMT
It would be interesting to see the effect on lighter vs. heavier drinkers, as well. Does experience help or hinder?
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Post by the light works on May 19, 2015 14:19:26 GMT
I looked up trifle, and it seems to be somewhat related to a parfait - the key ingredient in sherry trifle being a sponge cake soaked with sherry. - which means it is uncooked.
I would postulate that in his case, either he was being disingenous, or he was accustomed to the taste of sherry and did not accurately gauge potency. - or assumed sherry mixed with food loses its alcoholic properties.
which leads to a suggestion that they might also test the "alcohol cooked in food evaporates away" assumption. not that I think it is wrong, but it may be subject to abuse.
as for tasting it - I am a teetotaller by taste, as some of you might have guessed - I have been known to be able to taste the beer in beer battered fish, and I tend to avoid any sauces flavored with wine, to you they may be delightful, but to me they taste moldy.
if a person were to try to hide alcohol in my food, they would be best advised to use liquor, probably flavored and with a low alcohol content.
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Post by ironhold on May 19, 2015 18:05:17 GMT
Thing is, if the team does a show showing how you can hide alcohol - and thereby get someone drunk without that someone knowing it - they'd be looking at some horrendous liability lawsuits.
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Post by OziRiS on May 19, 2015 19:36:57 GMT
Thing is, if the team does a show showing how you can hide alcohol - and thereby get someone drunk without that someone knowing it - they'd be looking at some horrendous liability lawsuits. Good point. I hadn't thought of that. Showing kids how to succesfully spike the punch at their high school dance without anyone noticing might not be the best idea... |
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Post by silverdragon on May 20, 2015 5:03:47 GMT
Trifle. Sponge cake base, a way of using up old dried sponge, soaked in sherry, or fruit juice. Sometimes "sponge fingers" which are dried hard fingers made for the purpose of soaking up this liquid and turning soft in use. Above is Fruit, mostly soft fruit, in Jelly (jello) Above that Blancmange, ["custard"] of different flavours dependant on taste or fruit, but often white flavourless. Above that whipped cream. Repeat stages from fruit onwards Then "sprinkles", either sugar shapes or chocolate chips, or decorate with fresh fruit then sprinkles... Served cold, VERY cold fresh out the fridge. You can have as many layers as you can reasonably expect to get a serving spoon through. Yo can vary the layers as much as you want. There is no set "you must do", you adapt as you wish, or to what you have, its an "overdo" thing, it aint done unless its overdone, and more overdone is better..... Here's is one slightly overdone for normal use, but I have seen larger....  Yes it does fall apart when you serve it. Beauty is in the eye of the beholder, this is one to be seen before you eat it. |
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Post by silverdragon on May 20, 2015 5:47:19 GMT
Thing is, if the team does a show showing how you can hide alcohol - and thereby get someone drunk without that someone knowing it - they'd be looking at some horrendous liability lawsuits. I understand your point, and yes, it has some validity. This is why I am asking for KNOWN alcoholic foods. If its already known that Sherry Trifle is full of sherry, how can a law suit be passed?.. you may as well carry on and sue every celebrity cooking show that has ever had alcohol in any of its foods. The main aim of this is to educate people into how much alcohol they may be having in their food... In Example, "*Irish*" Coffee, after the meal, you put Irish Cream [Baileys] in it, or rum, whisky, or some other liquor, ....[Cointreau etc?..] That is a common MYTH, and its false. It DOESN'T evaporate, its real, it affects you, and, because its warm, it may just well get into your system quicker than if you drank it cold... Or is the idea that warm alcohol hits you faster a myth as well?.. is that another myth?... In my knowledge, it does, slightly, affect you quicker. |
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Post by silverdragon on May 20, 2015 5:55:38 GMT
It would be interesting to see the effect on lighter vs. heavier drinkers, as well. Does experience help or hinder? Experience with what? I have experience with Scotch Whisky, I can tell many just by the taste, and I can even tell you which is which when put in coffee. But as TLW has mentioned beer batter, I couldn't tell Muphys from Guinness in that or even if it was a light brown ale or lager either.. I just know they spoilt the batter. Light vs Heavy drinkers, doesnt matter either way, its more what they drink and how varied it is. I can spot several wines just by the bottle, think Black Tower, Blue Nun, those are distinctive bottles. I can taste Cointreau in foods immediately, I HATE pernod, that awful aniseed lurks on your teeth taste, so yes, having experience of the drink outside food is probably good, but varied experience even better. Its more of can you taste that there has been alcohol involved in the construction of the foods that what it exactly is. |
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Post by silverdragon on May 20, 2015 6:01:37 GMT
He was used to maybe a tablespoon of sherry as done by his Mother.
His Grandma had a very dry cake, so used half a bottle....
Everyone got a good glass-and-a-half full of sherry in their portion, and no one thought about how it would affect their ability to drive...
Which brings up Another myth, if you are having alcohol with a meal, it "lessens" the effect.
As in, if you have 2 pints and that the legal limit, (Obviously alter that to what the "local" limits are?...)if you have a meal, you can have 3 or 4 before you hit that legal limit.
So by how much will a heavy meal alter the breathalyser results......
To test, drink 4 pints, take legal blood test after one hours wait.
Next day repeat, but in that hours wait, eat a heavy meal.
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Post by silverdragon on May 20, 2015 6:09:05 GMT
Keep the suggestions flowing, thanks for all the help so far....
All the below have so far surfaced, lets get a whole list and then see which are worth testing.....
If II have missed any, please feel free to chip in and remind me?...
I will update the primary post as more myths appear then we can have a point of reference when we come to deciding which would be the best ones to test?...
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Post by Lokifan on May 20, 2015 7:13:15 GMT
Alcohol mixed with food does not cut it's effects, it merely slows the absorption. Four drinks are four drinks, regardless of what you eat. You'll still get the full effect, it'll only take a bit longer. Also, a small quibble: Irish Coffee is only made with whiskey, cream, and coffee. The Irish government even set an official standard. It's a matter of local pride that Irish Coffee was first served in America at the Buena Vista Inn in San Francisco back in the Pan Am Clipper days. The recipe was brought over from Ireland in the '40s, apparently, as it was popular with the Pan Am tourists. |
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Post by the light works on May 20, 2015 14:04:32 GMT
here is a double for you: rumor has it Texas allows an open container in the car, under the premise that if you pick up a drink on the way home, you will be home before you absorb enough of the alcohol to become impaired. (they DO still test for intoxication, and penalize based on that) - so whether the rumor is true would be a quick research test, and whether a person getting off work would have time to get home at the average rate of drinking an after work beverage before they became legally intoxicated.
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Post by ironhold on May 20, 2015 15:30:27 GMT
Busted.
An open container is an open container, period.
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Post by silverdragon on May 21, 2015 6:10:05 GMT
It does bring another myth, you stop getting drunk when you stop drinking.
If you stop drinking at 11pm, it cab be as late as 1am/2am in the morning when you reach peak blood alcohol level...
But everyone knows that dont they?...
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Post by the light works on May 21, 2015 13:51:11 GMT
It does bring another myth, you stop getting drunk when you stop drinking. If you stop drinking at 11pm, it cab be as late as 1am/2am in the morning when you reach peak blood alcohol level... But everyone knows that dont they?... I'm sure there are people out there who have no comprehension of how alcohol works. |
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Post by kharnynb on May 23, 2015 21:31:20 GMT
I prefer rudesheimer kaffee personally  drink or drive, pick one, stick with it....I'm a fan of 0-ish promille driving laws. |
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Post by the light works on May 24, 2015 2:59:13 GMT
I prefer rudesheimer kaffee personally drink or drive, pick one, stick with it....I'm a fan of 0-ish promille driving laws. I'm a fan of drinking and driving. it is good for business. Attachment Deleted |
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Post by silverdragon on May 24, 2015 9:04:31 GMT
I just found out that the "knowledge" we all thought we knew came from a case study of ONE person.
The idea that Alcohol dehydrates you....
That is a confirmed MYTH.
I watched with interest where two twins checked on the myth, by measuring how much waste they produced, as in pee in a bucket, over 24hrs, and the difference between the two who kept a similar diet except one drank a sizeable amount of alcohol, the difference in outflow was "Negligible", less than one cup of tea's worth.
NO ONE has bothered to check up on this "fact"?.....
I gotta ask, is this not worth getting Adam and Jamie drunk for?...
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Post by silverdragon on May 24, 2015 9:23:25 GMT
that may be BUSTED, afraid to say.
I know that my Great Grandfather used to serve alcoholic Coffee....
And he put Brandy in tea as well.
It wasnt just our own family, we were not the first, it was a common thing...
Of course, we didnt have "Baileys" in those days, but then again, the recipe for alcoholic sweetened cream has also been in my family for many years, again, its not a specialised thing, we just took what was around elsewhere...
But, I hear you shout, Your BRITISH, and your Grandfather was as well?...
Erm, not so fast there, remember I am part Canadian, and that goes back a few generations.
Well, I have to tell you, there is evidence that the 'Murican part of my Canadian greater family knew of putting alcohol in coffee even before coffee was popular in UK.
Great Granddad may have even got his idea originally from the 'Murican/Canadian part of my family.
History is kind of vague about it, but, we definitely do pay respects to the worldwide family when we start putting alcohol in out hot drinks in my family.
I always thought or believed that putting a shot in your brew came from well back when, maybe even as early as the invention of Alcohol and Tea and Coffee got together in the same shop.. or Public House, or bar?...
And the Irish can go peat themselves, it was not their idea first, they just made it popular "Again"...
Check Jerusalem Artichoke.
Its neither an artichoke, nor is it from Jerusalem.
I say that to explain the idea that just because it has a "local" name does not mean its originally from there.
Just as the Irish are not the last word on Potatoes and Potcheen.
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