Text 21773, 94 rader
Skriven 2007-10-21 07:49:20 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: TASTES   71021
======================
 -=> Quoting Dave Sacerdote to All <=-

 DS> Various tastes...

 DS> Apple cider from Hicks-Wilson Orchard, Granville NY: My sister lives 
 DS> near this orchard and sent a half-gallon home with my mom after a
 DS> visit. Unpasteurized, crisp, and tart - just like biting into an apple
 DS> but  without the crunch.

 DS> Apple cider from Gatto Orchard, Glastonbury CT: Sweeter than the NY
 DS> cider, also unpasteurized, a little less sediment than the other. 
 DS> Still quite excellent if a bit lacking in body.

The first time I tasted freshly crushed, unpasteurised cider, from
Joan's farmers' market, I was quite pleasantly surprised.  Until then I
had only had s/market apple juice.  What is sold here as cider is
always fermented - your "hard cider".  Do you ever keep your cider and
allow it to ferment?

 DS> Moutai - Moutai is sometimes called the most famous Chinese liquor.
 DS> Michael gave me this bottle when we helped him move with instructions
 DS> not to open it until we met again.  So...  I broke out some
 DS> shotglasses and we poured straight hits of this incredibly raw
 DS> firewater.  I will  tell you all something: I have never experienced a
 DS> liquor that I would have called an "acquired taste" before now, but if
 DS> any drink could be described that way, it's moutai.  Harsh and strong,
 DS> it tastes like moonshine mixed with chloroform and it burns all the way
 DS> down.  I'm  saving the rest of it for the next echo picnic, because
 DS> this stuff is an experience best shared.

I knew there was something intrinsically evil about you!

(I have recently been told by Dale that none of my daily pearls of
wisdom have been able to reach USA for the last 10 days, so I have
contacted my sysop, who has promised to look into it.  This msg,
therefore, will test the system.)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Devilled Tongue
 Categories: Mains, Beef, Indian, Asia-w, Charmaine
      Yield: 6 servings
 
      1    Fresh ox tongue
      1 ts Finely chopped garlic
      1 ts Salt
      1 ts Finely chopped ginger
      1 tb Vinegar
      1 tb Worcestershire
      1 tb Chilli sauce
      2 tb Arrack; or whisky
      2 ts Prepared grain mustard; or
      2 ts ;hot English mustard
      2 ts Sugar
      1 ts Freshly ground pepper
      2 tb Ghee; or oil
      2    Curry leaves sprigs
      1    Pandan leaf; 10cm
      2 lg Onions; thickly sliced
      1    Cinnamon sticks
      5    Cloves
    500 ml Chicken stock; or
    500 ml ;beef stock
 
  Put the ox tongue into a pan of salted water and parboil. Drain, run
  cold water over and leave until cool enough to handle. Rem ve skin
  and cut into thick slices or large cubes.
  
  Crush garlic with salt and mix with the ginger, vinegar,
  Worcestershire sauce, chilli sauce, arrack, mustard, sugar and pepper.
  
  Pour over the tongue, mix well and leave to marinate for at least 1
  hour.
  
  In a heavy-based saucepan heat ghee; or oil and fry curry leaves,
  pandan leaf and onions until onions are nicely browned. Add m rinated
  t~Jngue, whole spices and stock. Cover and simmer until tongue is
  very tender. Taste and adjust seasoning, adding some ot English
  mustard if you like it more devilish. Serve with boiled or fried
  potatoes.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
  
  From: Charmaine Solomon's Encyclopedia
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)