Text 7096, 86 rader
Skriven 2008-05-15 15:54:00 av Michael Loo
     Kommentar till en text av NANCY BACKUS
Ärende: someone new 311
=======================
  Msg#: 11                                           Date: 15 May 08  13:14:50
  From: Michael Loo                                  
    To: Nancy Backus                                 
  Subj: someone new 311

 -=> Nancy Backus said to Ruth Hanschka <=-

 RH> I don't like most beer, but Guiness is OK.  On the other hand, I'd
 RH> need an actual alcohol tolerance to drink much of it. 
 NB> I've even tried Guiness (courtesy of my brother) and didn't care for
 NB> it either.  My best guess is that it's the hops that I don't like. 
 NB> It's not likely to be the malt, as I do very much enjoy my single malts
 NB> (on the rare occasion that I indulge), and have always liked malted
 NB> milk, and similar products, even as a child.

It's not just the malt, it's how you treat the malt. In the case of
Guinness, it's roasted dark, getting rid of some of the sugars (good
for me) and imparting an almost burned caramelly taste.

 NB> At least I have a reasonable alcohol tolerance, even if I don't
 NB> partake very often... just never think of it, and almost never order
 NB> anything alcoholic when we are out.  I'm most likely to share a wee
 NB> dram with one of my brothers when we get together... or with a friend. 
 NB> A bottle lasts for years, sometimes...  (grin)  Makes it reasonable to
 NB> pay the price for the relatively good stuff... like 12-year-old
 NB> Macallen or Glenlivet. 

12-y-o Macallan is very good stuff indeed. I couldn't see making
a bottle last more than a couple weeks, though, less with friends.

Clootie Dumpling (spiced fruit dumpling)
cat: scottish, dessert
Serves: 8 to 10

1 sq cotton or linen cloth, about 22" square
4 oz wholemeal flour
2 Tb black treacle
2 lg eggs
6 oz fine brown breadcrumbs
4 oz beef suet, finely chopped (butter may be substituted)
1 ts baking powder
1 ts ground cinnamon
1 ts ground ginger
1 ts ground nutmeg
1 ts ground cumin
4 oz sultanas
4 oz currants
1 lg cooking apple
1 lemon; juice and zest of
fresh orange juice to mix

Boil the cloth for a few minutes and then spread it out on a table
(use tongs etc. to prevent burning yourself). quickly sprinkle with
about a T of wholemeal flour and toss the flour to coat the main
centre of the cloth quite thickly.

Stir the treacle into the eggs and then place in a bowl with all the
other ingredients and mix to a stiff consistency with a little juice.
Place in the centre of the cloth. Bring up the edges and tie with a
string, leaving a little space for expansion due to the inclusion of
the baking powder. Hold the tied ends and pat the cloth round.
Place the pudding into a pot of boiling water, which should come
halfway up the side. Cover and simmer gently for 4 hr. Occasionally
check and top up the water if necessary.

Once the pudding is cooked plunge it into cold water for 1 min
to release it from the cloth. Remove the pudding to a bowl and
untie, cover with a plate and reverse it. Peel off the cloth and
place the pudding into a hot oven to dry off the skin.

Serve hot with any accompaniment to like (custard, brandy butter
etc.). Any left-over Clootie dumpling may be sliced and fried,
alternatively wrap in foil and reheat in an oven (if reheating in a
microwave oven do not wrap in foil).

NB. If this dumpling is being made for Christmas or New Year a few
silver coins can be added to the mixture (wrapped in foil) for the
children to find but be careful when serving to young children!

http://www.ifb.net/webit/recipes.htm
posted to NCE 15 May 98

___ Blue Wave/386 v2.30

--- EzyQwk V2.15g1 00F90271
 * Origin: Nocturnal State BBS -- nsbbs.info (1:18/200)