Text 30177, 99 rader
Skriven 2015-08-25 03:52:10 av Dale Shipp (1:261/1466.0)
  Kommentar till text 30018 av Jim Weller (1:123/140)
Ärende: Re: Pappy Van Winkle
============================
 -=> On 08-15-15  22:16,  Jim Weller <=-
 -=> spoke to Michael Loo about Pappy Van Winkle <=-

 ML> Pappy Van Winkle. Very expensive, and I've not had the
 ML> opportunity.

 JW> There's got to be a lot of hype behind it's rep. It may well be very
 JW> good but so is Old Weller, also a wheated bourbon and also made at
 JW> Buffalo Trace by Sazerac

 JW> And then there's Maker's Mark, another pretty nice wheater. PVW
 JW> costs 40 times as much but it 's impossible that it tastes 40X good.

I tried a sample of Maker's Mark and really liked it for its smooth
taste.  Then I bought a moderate sized bottle and discovered that to be
rather fiery or even harsh.  Then Michael informed me that MM had gone
through a cost cutting spell and stopped aging it wiskey as long. Sure
enough, when he checked my bottle the length of aging has disappeared
from the label.


Another recipe I have a problem with.  Two pounds of red snapper is too
good a fish to be made into stock and tossed away.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SHRIMP POSOLE
 Categories: Soups, Seafood
      Yield: 10 Servings
 
           Broth
      5 qt Water
      2 md Onions
      2 ea Hds Garlic, cut in half
           -crosswise
    1/2 ea Stk Celery, thickly sliced
      6 ea Carrots, coarsely chopped
      6 ea Chile Guajillos, deveined,
           -seeded and rinsed
      2 lb Red Snapper, cleaned
      1 lb Fish heads, backs and tails
      1 T  Dried Oregano
      1 t  Black Peppercorns
           Salt
           Posole
      1 ea Hd Garlic, cut in half
           -crosswise
      1 md Onion, cut in half
      2 ea 14-oz cans Hominy, drained
    1/2 c  Olive Oil
  1 1/2 lb Shrimp, Large, peeled and
           -deveined, head and tails
           -reserved
      6 ea Chile Guajillos, deveined,
           -seeded and rinsed
    3/4 T  Dried Oregano
      1 t  Black Peppercorns
           Salt
           Garnishes as listed in
           -White Posole recipe
 
  To prepare broth, heat water in large stock pot. Add onions, garlic,
  celery, carrots, chiles, red snapper, fish parts, oregano, peppercorns
  and salt to taste. Simmer broth about 1 1/2 hours. Set aside to cool.
  Skim broth and strain. Discard solids.

  To prepare posole, heat all but 4 cups of strained fish broth in a
  large stock pot. Add garlic and onions and simmer for 15 minutes. Add
  hominy and simmer 15 minutes more. Remove garlic and discard.

  Meanwhile, heat oil in large skillet. Add shrimp and saute until just
  pink and opaque, 3-4 minutes. Remove and set aside.

  In same pan, saute shrimp heads and tails until crisp and red. Add
  remaining fish broth and simmer 4 minutes. Strain broth, discarding
  solids.

  Add shrimp and shrimp broth to posole and reheat over low heat 5
  minutes.

  Grind chiles, oregano and peppercorns in spice mill. Stir mixture and
  salt to taste into posole. Continue cooking 10 minutes more.

  Ladle soup into deep bowls. Serve with garnishes on the side.

  Makes 10 servings.

  Source: Las Vegas Review/Journal 05/03/1995
  
  Submitted By RON ALLARD   On   05-05-95
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 04:00:27, 25 Aug 2014
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