Text 526, 104 rader
Skriven 2006-04-18 17:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: de gustibus 545
=======================
 ML> Which makes me wonder about the possibility of cooking in
 ML> mineral oil.
 GJ> I don't see why not?  Paraffin oil is sometimes used medicinally, for
 GJ> constipation if I recall correctly.  I don't think it is very
 GJ> digestible by humans.  It should withstand a higher temperature
 GJ> without oxidising than vegetable or animal oils.

Paraffin oil tastes neutral, but some of the less refined oils
sold here for medicinal purposes have a distinct flavor of the
rigs and pipelines - perhaps this flavor is cultivated for the
purpose of discouraging people from using it in excess or for
purposes inconsistent with its labeling.

 ML> The major point here is that American-style thin fries owe
 ML> their charm to the abundance of fat, whereas the thicker
 GJ> Charm?  You call the flavour of half rancid animal fat "Charm"!

Half rancid animal fat, yes. Fully rancid, no. But bear in mind
that most mass-market French fries these days are made with
vegetable fats of one kind or another. The days of the delicious
suet-fried potatoes at McDonalds are long past.

 ML> Peanuts may be ground in a careful manner so as not to
 ML> break the oil-containing cells, so the result is a moistish
 ML> but still workable flour. To do this at home with a processor,
 ML> one blends the nuts until they just barely rattle in the bowl
 ML> and then switches to pulse, making sure that the pulses are
 ML> short to avoid overheating the meal (which will also cause
 ML> the oil to exude). If at this point one continues to blend
 GJ> That sounds extremely difficult; have you done it?  What do you do
 GJ> then do with the peanut non-paste?

Strew it on noodles, for one. Did this most recently last
week. It doesn't require much talent, just a light hand on
the switch.

 GJ> I have tried most of the sambal uleks on sale here, and many of them
 GJ> are little more than chili jam, with lots of sugar, or chopped chilies
 GJ> with a bit of vinegar.

Exactly my problem.

=

 ML> I look enough like a suspicious character that seldom do
 ML> people follow my lead on anything.
 GJ> Very wise, on their part.
 ML> In some cases. But those who follow that paradigm slavishly
 ML> can miss out on some fairly fun experiences.
 GJ> Depends on the definition of "fun".  There are a few souls who would
 GJ> not find quaffing quantities of chili sauce very pleasurable.

Not everything I do involves risky maneuvers with chile peppers.

 GJ> As these were Riverland growers, they would have been the cheap bulk
 GJ> wine grapes.  I read recently that although sales of Australian wines
 GJ> have been increasing in volume, the income from them has been reduced.
 GJ> Now the call is to improve the quality..

We took a bottle of Clancy's to my b-i-l's house for Easter.
Everyone found it superb and a good buy at US $16 - people
were surprised that given the current market conditions the
price has been lowered to something like $13 or 14.  different
situation from that endured by the unfortunate Weller.

 ML> I assume that by the time Kevin is done, he will have gone
 ML> through 4000 liters of wine. That would keep me going for
 ML> 20 years at least, but knowing Kevin ...
 GJ> Sorry, but you have slipped a decimal.  At this rate, assuming he has
 GJ> a drinking life of 30 years (he has recently, against all predictions,
 GJ> turned 50), that equates to about 40,000 litres.

I was figuring on the "done" part being limited not by Kevin's
life span but rather by that of his windfall.

 ML> That's a gallon a day. I'm not sure that I could do that
 ML> even for a short period.
 GJ> A point you have missed; that is just his home drinking.  He also goes
 GJ> out most days for a couple of pints of red at the pub.  I have warned
 GJ> him that if he goes on like this he will turn into an alcoholic!
 
I was fairly impressed by his alcoholic capacity when I met him.
Of course, he's in a permanent state of intoxication. I didn't
try to emulate him.

Mint julep
cat: booze
servings: 1

2 oz Bourbon
fresh mint sprigs
1 Tb simple syrup
1 Tb water
crushed ice

Crush a few mint leaves in an 8 oz glass; fill glass with ice.
Add syrup and water, then whiskey. Stir gently until glass
frosts. Garnish with a fresh mint sprig.

US Airways Magazine April 06

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