Text 8116, 114 rader
Skriven 2013-12-22 23:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: old 626
===============
 ML>> Yes, quite a bit. The second night it actually tasted quite
 ML>> like what I had from that restaurant.
 NB>> Quite nice.  :)
 ML> Explained (not a surprise) why the first day the depth of
 ML> flavors just wasn't there. I wonder how old that doro wot
 ML> was at the restaurant.
 NB> Some things just get better with a little age on them... :)

Truth.

 The doro
 NB> wot obviously had had time to meld together... and wasn't so old as to
 NB> be losing it

I suspect that it was considerably old. I don't know if it
was made fresh in the last few days or if it had been frozen
in one of those vacuum bags (most likely) or if it had merely
had the bad bits scraped off before reheating. No matter, it
was quite good.

Funny thing - Annie wanted chicken-fried steak two days ago,
and I made some up and stashed the leftovers in the oven so the
cats, specifically Lola, couldn't destroy them before we could
put them up, only something had happened, and we'd forgot them,
and Annie's wish for more chicken-fried-steak yesterday noon
outweighed her germophobia and her leftoverophobia, and she
actually ate a piece that had been left in the oven overnight
with gravy that had itself made it into the fridge.

The reason for my hiding the leftovers in the first place was
that Lola a day or two before had stolen my bacon that Annie
had made just for me, and I was a little sore about that.

 Next time you're there (if ever), maybe you can
 NB> get the cook talking... ;)

As if I understood Ethiopian [g].

=

 NB> One could wonder how they got rye to taste like cornbread... maybe the
 NB> darker was from overbaking...?

I'm pretty sure that though it was dry it wasn't overbaked,
and I'm pretty sure if there was corn, it was mixed with
something, and I suspect rye. Or it could have been one of
those arcane flours that periodically trendify and that I
try to avoid learning about.

 ML> among various stations, where each guest/participant
 ML> took the task he or she did best and did it, no orders
 ML> given, no questions asked. As chronicled by or staged
 ML> for the camera, it was a wondrous thing.
 NB> If the participants were used to working together as a team, I'd
 NB> believe chronicled, but otherwise I'd wonder if it wasn't staged

Hard to tell, as even though the word once was that the
camera doesn't lie, it in fact can be made to do so
pretty easily.

 ML> If she's heart-set on being the host for future gatherings,
 ML> it is strongly suggested that a strategy be formulated!
 NB> She previously had done a respectable job of a somewhat themed dinner
 NB> celebrating Daniel Boone's birthday, complete with having ordered
 NB> Indian jerky strips from someplace on the internet..  ;)  Don't
 NB> remember quite what the menu was any more, probably somewhat "southern"
 NB> cooking

Hum. We're having a week-after-Christmas party with a
"southern" theme: brisket, pulled pork, chicken enchiladas
for the vegetarians (not kidding), bacon mac and cheese,
mushroom mac and cheese for the vegetarians, shrimp and
grits (the only dish that I will not make and one of the
few I will not eat), lima beans or some similar veg with
bacon, and collards without bacon for the vegetarians.

The head chef at Herdic House is coming; she RSVPed Annie
that she was looking forward to seeing "our Michael" again.
That's a modest uh-oh, though as she's about half my age,
I am probably safe.

But Syd is also coming (she being one of the vegetarians,
but this set will eat chicken and seafood in a pinch) as well
as her sister whose name I forget ... problem is that when I
met the sister (Joan or Jane or Jean), I reported back to
Annie that I thought she was gorgeous, and Annie cleverly
reported that back to Syd, no doubt making Syd feel really
great. So that situation is likely to be a medium-size uh-oh.

Nui Nui
cat: booze, oldie oldie
servings: 1

2 oz medium bodied rum
1/2 oz fresh lime juice
1/2 oz fresh orange juice
1/4 oz cinnamon syrup
1/4 oz vanilla syrup
1/4 oz Allspice liqueur (or Pimento Dram)
1 ds Angostura bitters
Mint sprig, for garnish

Created by Ernest Raymond Beaumont Gantt, later Donn Gantt,
and still later Donn Beach, for his famous Don the
Beachcomber bar/restaurant in Hollywood founded in 1937.

Shake all ingredients with ice and strain into a collins
glass filled with crushed ice. Garnish with a sprig of mint.

http://daddyosmartiniswebsite.blogspot.com

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