What are the first 200 lines?
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the rest of my recipes
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>get normal vinegar What sort did you use?
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rice vinegar (it's just the vinegar we happen to have)
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splash of olive brine or dill pickle juice also works as a sub for the vinegar.
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>dill pickle juice HELL YES, that shit is so good I'll drink it straight. Also great as a chaser to vodka, whiskey, etc.
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Ditch the tomato for clamato and do it as a ceasar. You will never go back to a bloody mary. Something with the clam. Keep everything else the same.
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I (grew up in rhode island) instinctively understand the appeal of clam juice in it but gf (grew up in texas) would never abide
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Until you try it! All the Americans that move to Canada eventually get addicted and switch over. If they ever move back, they complain if they can't find clamato locally, and that bloody mary's are BS.
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lots of places do stock it though.
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This is called a "Red Snapper" when made with Gin. Try adding white pepper for more of a kick. I do recommend a little extra acid (lemon, white vinegar, etc). I think I use a lot more prepared horseradish than 2tsp. Try doing 3c Tomato Juice, 1c V8 for more depth to the flavor.
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I agree with the person who said switch to celery salt vs seed + salt. I also add a little pickle juice. I almost always make bloody marys via taste (prior to adding alcohol), where my goal is to get a balanced kick by adding white/black pepper, tabasco, etc and building it up.
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i knee python was weird but i didn’t know it was THIS weird
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cup and a half of gin
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Lose the tomato juice, cucumber, vinegar, celery seed, and all that other crap. Drink Gin.
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I’d use celery salt instead of celery seed+salt. The seeds don’t add much flavor unless you steel them for a week or grind them.
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try balsamic vinegar
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I've been thinking about this for a week now and still can't decide if it's a total troll or a novel yet reasonable suggestion...
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I like the font
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Gin?!
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