Text 18861, 136 rader
Skriven 2007-08-10 16:22:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: picnic
==============
On 08-04-07 MICHAEL LOO Scribbled to DALE SHIPP about picnic 935

ML> DS> some of the leftover meatballs with the regular hot sauce
ML> DS> yesterday. It was as spicy as we care to have.  The "super hot"
ML> DS> is over the top for us, and went down the drain.

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

I actually like the green, grassy flavour of the jalapeno chile.

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

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

I bought the Honey Weiss and the Berry Weiss more as examples of how it 
is done correctly than as something I prefer. I liked the Leinies Red 
Lager quite well, though. I disliked the Sunset Wheat more than any beer 
I sampled during the picnic. Given a choice between a cold Sunset Wheat 
and a glass of tepid tap water - I'd drink the H2O every time.

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

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

Would that were true in Spring-A-Leak. Although we do have Sam and Amber 
Bock on tap at several venues. I liked the Turbo Dog well enough to 
order it when out to eat.

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

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

It tasted semi-OK. Like it was just ready to get skunky ... but, wasn't 
quite there yet. Lowenbrau (in the green bottles) is like that quite 
often. As is Grolsch.

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

To me gin has the character and aroma of rose brilliantine hair tonic. 
Quite triggers my gag reflex.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orecchiette With Cauliflower, Anchovies & Braised Greens
 Categories: Pasta, Seafood, Greens, Chilies
      Yield: 4 servings
 
      1 lb Pre-chopped cauliflower (1"
           - pcs)
      1 lb Orecchiette pasta
    1/2 c  Quality breadcrumbs
      3 tb EVOO; plus olive oil for
           - drizzling
      6    Anchovy filets
      4 cl Garlic; minced
           Pn hot red pepper flakes
      8 oz Braising green mix; leaves
           - coarsely chopped
           Salt & fresh ground pepper
           Squeeze of lemon
 
  Look for pre-chopped cauliflower in your produce section. Many stores
  and farmers' markets now carry pre-washed and cut braising green mixes
  (usually next to the mesclun salad mix). You can substitute your own
  mix of sturdy greens like escarole, spinach, radicchio, arugula and
  mustard greens. This recipe should take you about 20 minutes to
  prepare.
  
  Preheat the oven to 375 degrees. Bring a large pot of water to a boil.
  Add a generous amount of salt. Add the cauliflower and cook until just
  tender, about 5 minutes. Add the pasta and increase heat to high. Stir
  often and cook until the pasta is al dente. When done, drain the pasta
  and cauliflower, reserving 2 cups of the pasta-cooking water.
  
  Meanwhile, spread the breadcrumbs on a small baking sheet and toast in
  the oven until golden brown, 1-2 minutes, shaking the pan occasionally
  and watching carefully.
  
  Heat the 3 tablespoons oil in a large skillet. Add the anchovies and
  crush to form a paste. Add the garlic and red pepper flakes and saute
  briefly. Add the greens and cook, stirring, until wilted. Add 1 cup of
  the pasta-cooking water and simmer until the greens are tender, about
  5 minutes. Season with salt, pepper and lemon juice.
  
  Add the drained pasta and cauliflower to the skillet. Stir in as much
  of the reserved 1 cup pasta-cooking water as needed to loosen all the
  ingredients. Adjust the seasonings.
  
  Top each serving with breadcrumbs and a drizzle of olive oil.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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