Text 6727, 96 rader
Skriven 2006-10-19 11:08:54 av hap newsom (1:275/311)
     Kommentar till en text av MICHAEL LOO
Ärende: RE: armagnac 436
========================
Hey Michael!

->  -> Larressingle VSOP, maybe 25-30 a bottle.
->  HN> If I remember, I'll look!
-> 
-> Unless it's changed radically in the last two years, I
-> think you will be pleased. It's a good bargain, but not
-> nearly so as when Armagnac was considered a poor relation
-> of Cognac.
-> 
I've even written it down...but that's still no guarantee that I'll remember
it!

->  -> 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> Hmmm, how did you demonstrate this to the master distiller? If it was
->  HN> by  throwing yourself on the floor and screaming "MY GOD This tastes
->  HN> awfully of  HORSERADISH!!" I would expect that reaction (grin).
-> 
-> Turns out that others have detected that note in the past.
-> I don't think it's a majority view, however.

So you either have a very sophisticated palate....or a perverted one?
-> 
->  ->  matters, when he felt himself picked up suddenly
->  ->  by the back of the neck.
->  HN> I always wondered how Thang got about....and whatever was
->  HN> he laying back on?
-> 
-> I wondered the same things, but one could easily explain
-> things away by citing a different kind of relationship
-> with mass (matter) or dimensionality. He might have been
-> transparent to us! Another thing I wondered about was
-> whether he moved incredibly slowly or incredibly fast (by
-> our timeline).
-> 
And what did his feet get a grip on to enable him to move at all?
All in all a very odd story but enjoyable none the less. 

->  -> UNCLE DIRTY DAVE'S RED PORK CHILLI
->  HN> I like this recipe for a good simple red, but I do tend to use more
->  HN> coriander,  cumin, and chili powder. And not having Brooks tomato 
sauce
->  HN> I usually use  Rotel stewed 'maters with chilies....and a can o tomato
->  HN> paste. I also tend to  add finely diced celery as well. 
->  
-> I wouldn't use more coriander but would definitely use more cumin.
-> And garlic. But the Brooks might be fairly highly seasoned as well.
-> 
Never had it so I can't comment. 

-> Celery I admit adds a bit to this kind of recipe, but I would
-> use only a tiny amount (and only if I had real celery on hand for
-> something else). Usually I use celery salt or crushed seed or
-> even a ramen flavor packet (the vegetable flavor and sometimes
-> the chicken flavor have a celery component).
-> 
Too much salt in the ramen packets (grin)...I seldom use celery salt either or 
even the seeds although I have both on hand...and I almost always have 
fresh celery on hand as I use it for so manythings when I cook. Last night we 
had a left over pork roast that I'd cooked earlier in the week...it was a bone 
in roast so I just cut off as much meat as I could and did a stir fry with 
it...added celery (one stalk) diced fine, shallot, garlic, one small onion, two

carrots, and some red chard, sauteed it a bit and then added some hoisen 
sauce and sesame oil. Anne loved it (anything with hoisen and sesame oil) 
and I thought it turned out fairly well too although I would have liked to have

added some chilis to it. 

-> Kalua pork roast
-> cat: fake Hawaiian, main
-> serves: 6 to 8
-> 
-> 3 lb boneless pork shoulder
-> 4 oz soy sauce
-> 1/2 Tb liquid smoke
-> 
-> Cut pork in two lengthwise. Place in large plastic bag. Combine
-> soy sauce and liquid smoke. Pour over meat in bag. Press air out
-> of bag and secure top. Marinate overnight, turning several times.
-> 
-> Remove from bag and place in shallow baking pan. Cover with foil.
-> Bake at 350 for 30 min. Discard foil and turn meat over. Bake 45
-> more min or until meat reaches 165F. To serve, cut across grain
-> into thin slices.
-> 
-> (adapted from Kikkoman bottle)

Hmmm again I would have added some garlic to the marinade, some fresh 
grated ginger, and maybe even some pineapple juice!
chat with you soon!
hap 
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