Text 1310, 85 rader
Skriven 2006-05-11 09:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: 651
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 DS> That's wicked interesting; I speculate the prime of that
 DS> Old Highland All Malt to have been 10 minutes after it
 DS> was jugged, based on my own experience with a bottle of
 DS> the same brand but 30 years ago.

I'm just amazed. What a rarity that wretched stuff was.
And to think someone else on the echo has tasted it and
lived to admit it.

 DS> I must have made a face when it went down, because Uncle
 DS> Lester started laughing and said, "What's the matter?  You
 DS> don't like Scotch?"  I said, "Yeah, I do.  Got any?" and
 DS> that just made him laugh harder.  That was some truly nasty
 DS> stuff.

Once when I had a cold, my uncle Chester opined that Bourbon
was the best medicine for same and gave me some of his Old
Grand-Dad on the rocks, which I liked immensely. That was over
45 years ago, and I've had a taste for the stuff ever since.

=

 DS> Given the choice of a Wegman's situated on my way home from
 DS> work or world peace, I would take the Wegman's.

That's just plain wicked. [g]

 DS> The parking lot of the former Forest Park Market was alive with
 DS> cars and pickup trucks, and a boom truck hanging letters on the
 DS> facade, and new indy will soon be open called "Food One Market."

If they've done enough market research to get a bank loan,
there'll be plenty of good browsing. Looking forward to it.

White Castle Burmese
cat: odd, main
servings: 4

10 White Castle® hamburgers
2 ts oil, peanut is best
2/3 c canned coconut milk
1/2 c canned beef stock, low sodium
3 ts fish sauce
2 ts sugar
3 limes, cut in quarters
1 ts curry powder
2 ts peeled ginger, finely chopped
1 lg dried red chili pepper, finely chopped;
- or 2 ts chili powder
- or 1 ts Chinese chili paste/sauce
4 or 5 scallions, chopped to include 1" of green stem
1 c celery leaves or cilantro, finely chopped

Separate the hamburgers from the buns, cut each bun into six
pieces, put pieces aside, allow to air-dry for a few hours or
place on a cookie sheet in a very low-temperature oven, 150F
or 200F, until almost dry.

Chop the meat patties into quarters, put aside. In a hot wok,
add the oil, then immediately add ginger and scallions,
allowing them to brown slightly, then add curry powder and red
chili (add red chili cautiously as the fumes can be more than
strong), and stir until mixed well. Add coconut milk and all
pieces of meat patties, and bring to a quick boil, then lower
heat. Add beef stock and mix. Add the fish sauce and sugar,
stir and turn the heat off.

In a large bowl, place all pieces of buns, then, using a
slotted spoon, remove the meat and scallion pieces, and place
in the bowl with the bun pieces. Stir gently to mix thoroughly
and add the wok liquid to the bowl until the mixture is moist
but not soggy. Spoon the mixture into five individual PyrexTM
baking cups or five ramekins or one small baking dish, which
has been coated with cooking spray. This amount of wok liquid
is usually perfect for a sack of White Castle hamburgers; do
not pour so much liquid into the baking dishes that it looks
like soup. Bake 25-30 minutes in a preheated oven at 325F.
Remove from oven. Sprinkle celery leaves over the top of each
dish, and allow each eater to squeeze a lime quarter over
their dish.

Submitted by Ned Omalia of Albuquerque, NM.
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