Tuesday, October 23, 2007
What lives in a humidor?
Macanudo No. 4 (x5) Macanudo No. 4
These were purchased entirely on a punt, but I have to say as an early-day cigar or for more casual appreciation, it's a solid and unpretentious experience. An easy draw, the first flavours are of butterscotch and spice, mellowing in to a steady smoke. It's noticeable for it's origin - a Dominican Cigar rather than Cuban. I'd certainly recommend, especially to the first time purchaser. Reliable, enjoyable, one to share.
Fonseca No. 1 Lonsdale (x15) Fonseca No. 1 Lonsdale
I'd read a number of reviews for these and was duly impressed, but I have to say it's a serious and considered commitment. This isn't a cigar to be taken lightly. Complex, passionate and with a strong flavour on the first burn, it's not something the first time smoker is likely to enjoy. After dinner with a good drink I've certainly enjoyed it but the Lonsdale size, alas, is not for me. Being an infrequent smoker these days, my lungs can't take a good hour to two hours of smoking! Overall, worth trying. But one to try first.
Cohiba Mini Cohiba Mini
One strictly for the ladies, the Cohiba Mini seems to carry enough flavour of the Cohiba to actually be genuinely worthy when looking for a light or faster smoke. The puritans won't go for this at all. A guilty pleasure then for me, very enjoyable with a social after dinner coffee.
Soon I feel, I shall be back to my long time staple, the Trinidad Coloniales. An excellent and well seasoned veteran cigar. Feel free to investigate this staple smoke, here.
Hospital canteen food
Upon close scrutiny, the menu revealed itself as a veritable cornucopœia of culinary conjuration. Though naturally my vexation at the prospect of narrowing such an array of gustatory marvels to a single selection was sore indeed, I cast aside trepidation and elected to consume a combination of roasted pork and potatoes, boiled carrots, peas and gravy. I have every confidence, dear Reader, that you'll formulate with little encouragement some realistic notion of the moistness of the carrots, the tenderness of the meat and the expertise with which said flesh had been filleted; not to mention how delicate the “pop” of the peas as they surrendered their savoury secrets, and under how gentle a pressure of the mere tips of my teeth.
For lunch the next day I chose a Beef Stroganoff soi-disant, accompanied by wild rice and salad. I’ll warrant that you’ll construct a similarly effortless comprehension of how creamy an affair was the sauce, and how appropriate the hint of spice; of how perfectly al dente was the rice, how spruce and crisp the salad.
Clearly, the inevitable conclusion from this tale must be that hospital food has evidently advanced by leaps and bounds in recent years? That to suggest, par exemple, “ill-governed” as a more fitting descriptor for the rice than “wild” would be somehow uncharitable?
IN A FUCKING DECOMPOSING LOBSTER’S STINKY GREEN PUTRID ARSEHOLE.
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