Text 12762, 117 rader
Skriven 2007-03-08 09:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: stuff 171
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 -=> Glen Jamieson said to Jim Weller <=-

 JW> Men need 7 articles in a bathroom; women need 187 only 9 of which have
 JW> any known purpose.
 GJ> And the shower stall is surrounded by by ornately inscribed plastic
 GJ> bottles, of which only one is the shampoo, but as that descriptive
 GJ> word is written in letters too tiny to be read without glasses (not
 GJ> usually worn in the shower) one is likely to douse one's head in all
 GJ> kinds of unsuitable chemicals, chosen at random.

Of course, men's choice of hair topping is somewhat haphazard:
i.e., whatever falls off the shelf onto one's head; this can
be any of a hundred things. The one regard in which your
description can be faulted is that a man's chance of finding a
shampoo is better than you suggest, as several of the bottles
contain shampoo of some specification or other. Of course, at
most one of these is the shampoo suitable for one's head, which
he learns by the following words, or similar: "THAT shampoo is
only for if you are a brunette who wants to accentuate the auburn
highlights." And you bite your tongue instead of asking, well,
various questions.

 -=> Glen Jamieson said to Ruth Hanschka <=-

 RH> Funny, I was thinking caribou dung, reindeer not being native to
 RH> Canada.
 GJ> According to Grolier, they are the same species, Rangifer tarandus.
 GJ> The domesticated European reindeer has been introduced to North
 GJ> America in Alaska and Newfoundland and elsewhere, and has interbred
 GJ> with the local wild caribou.

The subspecies, I understand, show quite a bit of variation in
size, color, length of limb, and so on. So a normal caribou and
a reindeer might be quite similar, but there are some outliers
in the family. Sort of like the situation of dogs, where they're
all distinguishable as a species, and most are fairly similar - even
dingoes and Irish setters share similar characteristics of form,
behavior, odor, and probably taste, but what does one make of
chihuahuas, dachshunds, and pekingese? Or Rangifer tarandus Pearyi.

 GJ> Title: Caribou Inuulitsivik
 GJ> Categories: Native, Venison, Wine
 GJ> 3 lb Caribou; cubed
 GJ> 1/4 ts Peppercorns; crushed
 GJ> 1/4 c  Soy Sauce
 GJ> 1    Onion, large; diced
 GJ> 2    Bay Leaves
 GJ> 1 c  Red Wine
 GJ> 1    Garlic Clove; minced
 GJ> 1/4 ts Thyme
 GJ> 2    Red Peppers; chopped

I chuckle at a native dish including those ingredients (soy
sauce!). A real native dish would say something like 3 lb
caribou, 1 lb seal fat, caribou stomach contents, freeze
until done.

 -=> Glen Jamieson said to Dale Shipp <=-

 DS> I've often wondered -- how do the de-alcholize wines and beers?  
 DS> I've seen them in the stores.   But every thing I can think of for
 DS> removing the alcohol would seriously mess with the stuff that remains
 DS> -- e.g. distillation.
 GJ> I would guess that the most likely method used would be by evaporating
 GJ> the alcohol from the wine at low temperature under a partial vacuum.
 GJ> That should not remove any of the flavour elements.

Depends on the boiling point of the flavor elements, doesn't it.
If they're a significant part of the aroma, they're likely to be
as volatile as the alcohol itself. If they express mostly onto
the palate, they might well sit there tranquilly while the ethanol
bubbles away.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shallot Cornbread
 Categories: Breads, Ffbb
      Yield: 1 Servings
 
      2 c  All-purpose Flour
      2 c  Cornmeal
      4 ea Eggs
      8 oz Unsalted Butter, 2 sticks,
           -melted and cooled to room
           -temperature
      2 tb Salt
      2 c  Milk
      3 ea Shallots, minced
           Olive Oil
           Parchment Paper
 
  In a large bowl, whisk together flour, cornmeal, and salt.  Form a
  well in the center and add eggs, milk, and shallots.  Carefully whisk
  wet ingredients together into dry until completely combined.  Finish
  by whisking in butter. Pour into sheet pan lined with parchment paper
  coated with olive oil. Bake in preheated 400 degree oven for 15 to 18
  minutes or until edges are brown and center is firm.
 
  Allison Vines-Rushing says this cornbread was a goof. One night, when
  she and Slade were cooking at Jack's Luxury Oyster Bar, Allison baked
  a cornbread to top with foie gras mousse.  But she left out the
  baking soda.  And, when the cornbread emerged from the oven, it was
  dense and flat.  Turns out the shape and texture were perfect for the
  mousse. What's more, the bread - creamy and perfumed with shallots -
  tasted great all by itself.  Soon, it was the house bread at Jack's.
  And then when Allison and Slade made their move back south to
  Longbranch in Louisiana, the shallot cornbread went along, as well.
  Finally, when they reverse commuted to New York to open Dirty Bird
  to Go, the culinary goof took its place on their fried chicken menu.
  It's good.  Really good.
 
  From the inflight magazine of US Airways. Posted by Bill Swisher

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