Text 6642, 65 rader
Skriven 2006-10-17 08:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: armagnac 427
====================
 HN> I cannot remember the name, but it was over $50 for a shot!

I thought I was pushing things by paying $50 for a bottle of
Larressingle Tres Vieil, which turned out to be no better, in
fact less attractive, than the VSOP. I suggest you look for
Larressingle VSOP, maybe 25-30 a bottle.

 ->  HN> too  expensive for me to order, but the bartender was kind enough to
 ->  HN> let me have  a small sample gratis
 -> "Hey, I've never had the 31-year-old Auchentoshan. What does
 -> it taste like?"
 HN> Dunno, buy me a shot and we'll see! (grin)

My one sample seemed to have horseradish juice in it,
and I let people know this (this put Bowmore's master
distiller into a tizzy).

 HN> Got email from Carol, glad she liked the mxkey tile!

She was mightily amused. The TSA guys were also mightily
amused when they saw it on the X-ray display. Oddly, I
wasn't stopped at all bringing it back from Seattle.

[continuation of Gardner story from previous post]
 He bit into it. It was soft and juicy, neither
 unpleasantly hot nor freezing to the tongue; and
 Thang, who always ate the entire planet, core and
 all, lay back contentedly, chewing slowly and
 permitting his thoughts to dwell idly on trivial
 matters, when he felt himself picked up suddenly
 by the back of the neck.

UNCLE DIRTY DAVE'S RED PORK CHILLI
cat: chili
servings: 4 to 6

Salt and Pepper
1/4 ts Garlic Granules
2 to 3 lb Fresh picnic shoulder cubed in 1/2" cubes
1/2 c Water
1 lg Onion - chopped
1 cn Brooks tomato sauce for Chilli
1 sm cn Old El Paso chopped green chiles
2 md Bell peppers - cut into strips or diced coarse
1/4 ts Ground coriander
1/2 ts Cumin
2 ts Chilli powder

In a 10 or 12 inch, well seasoned cast iron skillet heat the salt, pepper
and garlic. Add the meat and stir around until all sides of the cubes are
gray. Add 1/2 cup of water and continue to stir until all water is absorbed
or cooked away. Let the meat fry in its own fat until it starts to brown.
Add chopped onion and cook a few minutes longer. Add tomato sauce, chiles,
pepper, coriander, cumin, chilli powder and more salt if needed. Reduce
heat to simmer and cook covered 30 minutes or until meat is tender,
stirring occasionally. Serve with Spanish rice or Cajun rice.

Developed, tested and enthusiastically approved at Uncle Dirty Dave's
Kitchen, Springfield, IL. It be GOOOOOOD stuff, Maynard.

Posted by Dave 10-16-96

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