Par Robert K. Stephen le 19 octobre 2012
Martinis and Kraft Dinner have much in common. One can spend hours comparing techniques, add-ons, personal preferences and anecdotes and reach no conclusions as to the ultimate Martini or bowl of Kraft Dinner. Do you like your Kraft Dinner, milky, cheesy, al dente and with chopped up hot dogs in it? Do you like a gin vs. vodka Martini, dirty Martini, with lime twists or with or without vermouth? Do you like to eat your Kraft Dinner right out of the pot with a soup spoon or in a bowl? Would you like your Martini shaken in front of you or be content to hear it be shaken twenty feet behind you? Do you want it stirred or shaken? All these questions are deep and serious worthy of contemplation by both philosophers andprobably not wine writers who should keep their snouts out of Martini stemware.
