Text 6653, 90 rader
Skriven 2006-10-17 11:05:34 av hap newsom (1:275/311)
     Kommentar till en text av MICHAEL LOO
Ärende: RE: armagnac 427
========================
Hiya Michael!

->  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.
-> 
If I remember, I'll look!

->  ->  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).
-> 
Hmmm, how did you demonstrate this to the master distiller? If it was by 
throwing yourself on the floor and screaming "MY GOD This tastes awfully of 
HORSERADISH!!" I would expect that reaction (grin). But knowing you're much 
more cultured than that, I'd expect you'd have pointed it out diplomatically 
and discussed these attributes with someone...not sure why the tizzy ensued 
however!

->  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.
-> 
We have many mxnkies here....as common as glass they are! (grin)

-> [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.
-> 
I always wondered how Thang got about....and whatever was
he laying back on?

-> 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
-> 
I like this recipe for a good simple red, but I do tend to use more coriander, 
cumin, and chili powder. And not having Brooks tomato sauce I usually use 
Rotel stewed 'maters with chilies....and a can o tomato paste. I also tend to 
add finely diced celery as well. 


-> 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
-> 
Chat with you soon
hap 
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