Text 8954, 99 rader
Skriven 2008-06-14 22:31:00 av Michael Loo
     Kommentar till en text av BURTON FORD
Ärende: gawrsh 459
==================
 -=> Burton Ford said to Jim Weller <=-

 BF> As a hardly ever drinker of any mixed drink, I have a couple of
 BF> questions. 
 jw->       Title: Airmail
 jw->       2 oz Barbancourt Five Star
 jw->            8 Year-old rum
 BF> It seems like using 8 year old rum on a mixed drink containing
 BF> all the other garb... uhhh... additives in this recipe, would
 BF> be a waste of the quality rum.  Could even an expert on Rum be
 BF> able to taste the difference?   I dunnno if one sips rum
 BF> appreciatively, or always mixes it with something.

As usual, your instincts are good. In most mixed drinks, using
rotgut (or at least semi-rotgut - I have had some egregious potions
in the company of Glen (where is he) and/or Kevin (where is he)
whose, er, personality wouldn't be disguised even by garbage)
would go without notice even by an expert on rum. Now this 8-y-o
stuff, it could be sipped appreciatively, whereas something less
exalted might be better served by company with additives.

 jw-> Bar manager Thad Vogler uses an aged rum from Haiti in
 jw-> this classic cocktail served at Beretta in San Francisco.
 jw-> This article originally appeared in the San Francisco
 jw-> Chronicle.            From: Www.Cocktailchronicles.Com
 BF> How many believe that Bar manager Thad Vogler uses an aged rum
 BF> from Haiti in this classic cocktail ?

0.

 BF> I am reminded of the well-off Car Dealer I knew that I caught
 BF> in his kitchen funneling cheap booze into expensive bottles.

Back when my parents had parties (it's parent trashing time
again), and I tended bar at them (being old enough to lift a
bottle) my father told me to do just this, saying that nobody
would be able to tell the difference. I thought that was silly,
as I certainly could tell from the aroma alone (plus, yes, I did
do the occasional Bourbon on the rocks). But, you know what,
nobody ever did, or at least let on that they did.

 BF> See, I dunno much about bars or mixed drinks, so I am a bit
 BF> skeptical of the above.   And it's fun to see what you guys
 BF> think.

As usual, your instincts are good.

 -=> Burton Ford said to All <=-

 BF> Good gosh, I wrote a note to Dave and one to Janis, turned back
 BF> here, and there were 54 new messages!
 BF> [chuckle]  No wonder I'm perpetually behind!

Better to be perpetually behind than to be perpetually a behind.

Perut ikan - fish intestines
Cat: Penang Baba Nonya, fish, main
servings: 4

h - pounded ingredients
3 dried chiles
1 red chile
4 shallots
1 Tb belacan
h - shredded ingredients
100 g daun kadok (pepper leaves)
40 g daun kesom (Vietnamese mint)
3 kaffir lime leaves
h - crushed ingredients
30 g bunga kantan
1 stalk lemon grass
h - remaining ingredients
100 g fish intestines (perut ikan)
2 sliced tamarind pods
water
120 g small prawns, shelled
250 g pineapple, julienne
150 g eggplant, julienne
50 g long beans, sliced

Pound together pounded ingredients.

Shred shredded ingredients.

Crush crushed ingredients.

Combine pounded and shredded ingredients with fish
intestines, tamarind, and water. Simmer 20 min. Add
crushed ingredients, prawns, and vegetables and
continue to simmer until intestines are tender.
Correct seasoning and serve.

Prasanna Raman, New Straits Times 14 June 08


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