Text 18517, 96 rader
Skriven 2007-08-04 11:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: picnic 935
==================
    We had
 DS> some of the leftover meatballs with the regular hot sauce
 DS> yesterday. It was as spicy as we care to have.  The "super hot" is
 DS> over the top for us, and went down the drain.

I would shed a tear or two except for the grassy Jalapeno
taste.

 DS> Depending on where you get it, andouille might be as hot as the
 DS> pepperoni, or it might have much less heat.  I've had both and
 DS> would say one needs to know the source and/or taste test.

Yes, although to me pepperoni doesn't pack much of a punch.
Now the Australian version, which is known as "bum burners,"
that's a disaster waiting to happen. It's made with pepper
flakes, which not only carry some moderate-to-hot heat, but
also include lots of fiber, with an effect for the general
population described well by the name. We will wait for Glen
to return from his jaunt to Texas and Mexico so he can inform
us that his posterior is immune to such behaviors.

==

 DS> There were also three other varieties of Leinenkugel.   I had bought
 DS> two packs on Dave's recommendation -- a red and an ale.   He went
 DS> out and found the honey wheat and a berry version.   I tasted the
 DS> berry and did not care for it much -- but someone you know quite well
 DS> went cooler dipping to recover the rest of them:-}}  I think it was
 DS> her favorite.

I didn't dislike it as much as she dislikes durian ...

 DS> In addition, two types of Abita -- their ale and turbodog.   First
 DS> time I have had turbodog, and I liked it.   Our DIL was quite

Ah, of course. To me these are - although pleasant beers -
commonplace enough to have been forgotten. Up in Boston there
are even houses that serve both the pale ale and the Turbo Dog
on tap.

 DS> pleased to see the German dark beer I had picked up.   I think it
 DS> had been one of their favored choices over there.

For me Warsteiner is a pleasant beer at a popular price, but
neither the pleasantness nor the popular price survive the
transatlantic trip. I don't know the dynamics of beer transport
and its effect on the product, but as with several famous imports
I find them much more palatable in Europe than over here. 

 ML> Dave found a 50+-year-old bottle of Gilbey's gin in the house.
 ML> He sacrificed it to the cause. It was about the same as it was
 ML> when it was bottled. I can attest to this as I had Gilbey's
 ML> gin about 50 years ago. Pretty good.
 DS> I agree.  Gin is gin -- a decent drink, but like vodka, not much
 DS> character from one bottle to the next.

Burton, who shows himself to be a Drink as well as an Eat,
described it as "a good sippin' gin." I'm of two minds about
the stuff. Much of the time I think it tastes like medicine,
but there are days when a good G&T is most refreshing. And
a Martini made with Bombay Sapphire or Sir Robert Burnett's
can be pretty nice, while one made with any of the several
cheap gins you can buy might remind one of the Hogarth Gin
Lane picture and make you rethink your "gin is gin" credo.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Cilantro Liqueur [America]
 Categories: Alcohol, Beverage
      Yield: 1 Batch

      3 tb Cilantro leaves
      1 pt Gin
    1/2 c  Honey syrup

MMMMM------------------------HONEY SYRUP-----------------------------
    1/4 c  Honey
    1/4 c  Water

  Crush cilantro leaves. Add gin and let mixture stand two to three
  weeks.

  Add honey syrup.

  HONEY SYRUP: Boil equal amounts of honey and water for a few minutes.
  Let cool, add to gin mixture.

  Source: Controversial cilantro; you love it or hate it column by
  Beverly Levitt; as published in the Oregonian FoodDay; typos by
  Dorothy Flatman 1998

MMMMM

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