Text 34282, 79 rader
Skriven 2013-03-01 22:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: bison grass vodka
=========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> why mess up the flavor of bison grass vodka ...
 ML> It's one of the loveliest flavors but would be severely
 ML> submerged with all that other stuff. Use regular white spirit
 ML> and add a half drop of vanilla if you must.

I have heard of it but not had the opportunity to taste it. As it's
rare and expensive I doubt I would use it in a mixed cocktail if I
ever secured a bottle. It is not marketed in the NWT or Alberta and
is actually illegal in the USA (due to the coumarin content).

I've recently learned that European bison grass is in fact the same
plant known here as sweet grass. I can get that from several prairie
reserves in southern Alberta. Now with a little effort I can make my
own if I want to badly enough.

 ML> edibility

 JW> most dictionaries disagree with me.

 ML> You're thinking of palatability
 
Sigh. You're correct. Edible is merely non-toxic; ergo zucchini and
rutabagas are in fact edible.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Brovada
Categories: Italian, Pickles
  Servings: 24

  6 1/2 lb fresh white turnips 
      3 qt red wine marks or red wine
           vinegar 

Brovada is pickled turnips, a specialty of Friuli, and ideally
include wine marks, the grape skins and other solid matter that
remain in the bottom of the tank when the newly fermented wine is
racked off. Since they're not easy to find, you can use vinegar,
with results that aren't quite the same but are in any case
acceptable.

The above will fill a two-quart jar. 

Trim away the leaves of the turnips and peel them, then macerate
them in the vinegar for 20 days, in a lead-free ceramic bowl. My
Italian sources don't suggest it, but I would put a plate that's
smaller than the mouth of the bowl over the turnips to keep them
submerged. Once 20 days are past you're ready to use them. 

Tradition dictates they be served, thinly sliced, with 1/2-inch
thick slices of cotechino (a gelatinous sausage similar to a
zampone, which you will find in Italian delicatessens). The 
cotechino you simply boil per the instructions on the package. 

To prepare the brovada for four people, slice a pound of pickled
turnips thinly and saute them for a half hour, covered, over a low
flame with a clove of garlic in 1/8 cup each olive oil and lard.
Should they begin to dry out add a tablespoon or two of water, and
when they're done season them with salt and pepper before serving
them with the cotechino. 

Another option? Jota, a hearty bean soup that those living in
Cormons also put brovada into. 

  From: Http://Italianfood.About.Com    
 
MMMMM-------------------------------------------------


YK Jim


... The only flavoured vodka I'll drink is gin.

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