Text 12493, 132 rader
Skriven 2008-08-22 05:42:02 av Michael Loo (1:18/200.0)
  Kommentar till text 12383 av Jim Weller (1:123/140)
Ärende: beer and clams 801
==========================
 ML> Molson Canadian didn't use to be that bad, as I recall.
 JW> Either my tastes have changed or it's been dumbed down, Americanized
 JW> if you will. Or both.

I can't say, as I haven't had any in decades, and (surprise)
I can't remember any more what it tasted like, except "okay."

==
 JW> If Budweiser can get EU PDO (Protected Designation of Origin)
 JW> comparable to French wine AOC then the American company is out of
 JW> it, at least in Europe, much like American "champagne" is.

Doubtful at best. One hallmark of this situation is that up
until recently there was relative amity among parties. Champagne,
that's a vexed issue. I think that there are American companies
that are allowed to use the name for whatever reason, probably
only in the domestic market. Sauterne(s) and Burgundy, on the
other hand, seem to have been names deemed worthy of more
complete protection: since the alignment of the American and
European terminologies about a quarter century ago, I've not
seen these words on American wine labels. I could be wrong about
the latter (anyway, the real thing is called Bourgogne) - such
wines are out of my price range.

 ML> There's nothing like half a bar of 100% cacao to get me
 ML> buzzed enough to use the term doodoo several days in a row.
 JW> Breakfast of Champions?

No, more like lunch and supper of champions. Breakfast is bad.

 ML> pork boullion
 JW> I never have enough.

That ML wasn't moi.

 ML> Fratello!

That one was.

 JW> If I were a rich man I would buy a pig and a cauldron just for stock
 JW> making.

Vittler on the hoof, eh. Interesting that pig broth receives major
thumbs up here, but in classic French cooking and the methodologies
that have drawn therefrom it receives short shrift.

 JW> There were a number of different versions of Across the Bridge Rice
 JW> Noodles on the menu, we enjoyed a mid-range one that cost 15 RMB.
 JW> Our mix-in items included thin slices of pork and chicken, chicken
 JW> bones, ham, pickled vegetables, cashews, fried fat, a raw quail's
 JW> egg, spinach, cilantro, scallions and tofu skin strands.

Fried fat, yum.

 JW> How to assemble and consume the soup. We added the raw meat first,
 JW> then the bones and eggs, and lastly, the vegetable items. After
 JW> eating so many deeply flavorful broth and noodle combinations, this
 JW> chicken noodle soup number struck us as bland. Wah wah. It was so
 JW> boring that The Astronomer and I felt compelled to add chili oil to
 JW> the broth even though it was against the rules.

It seems that they forgot to add the ham and the cracklings.
If they had added those vegetable items, the result should not
have been bland.

 JW> From: Gas.tron.o.my

O my indeed.

Kentucky Country Ham Ravioli with Bourbon Mustard Sauce
cat: main, Kentucky state fair winner
servings: 4

h - Ravioli
1 onion, chopped fine
1 Tb unsalted butter
1 1/2 lb cooked Kentucky Country Ham, chopped fine
freshly Ground Pepper to taste
8 cornichons (French sour gherkins)
2 Tb breadcrumbs
1 Tb Evan Williams Bourbon
1 lg whole egg
1 lg egg yolk
1/3 c mayonnaise
2 Tb sour cream
1 Tb Dijon mustard
1/4 Tb Worcestershire
Dash of Tabasco Sauce
fresh pasta sheets
egg wash (1 Tb water beaten with one egg)
h - Sauce
1 ts olive oil
1/3 c minced shallot
1 garlic clove, minced
1/4 c Evan Williams Bourbon
2 c chicken stock
1/3 c heavy cream
2 ts corn starch
1 Tb coarse grained mustard

In a skillet, cook the onion in the butter over
moderately low heat, stirring until soft. Let cool
slightly. In a bowl, toss together the onion mixture,
the ham, pepper, cornichons and breadcrumbs. In another
bowl, whisk together the Evan Williams Bourbon, whole
egg, yolk, mayonnaise, sour cream, mustard,
Worcestershire Sauce and Tobasco Sauce until the mixture
is smooth. Stir the egg mixture into the ham mixture
until both are combined well. Refrigerate for at least
two hours.

Place one pasta sheet on a floured surface and drop two
ts of filling onto it. Brush around it with egg wash,
place another pasta sheet on top and cut with ravioli
cutter. Makes about two dozen ravioli. Cook in boiling
water about ten minutes or until al dente.

Place oil in skillet over medium heat, add shallots and
garlic and cook for one to two minutes until softened.
Deglaze with Evan Williams Bourbon. Add stock. In a
small bowl, combine cream and cornstarch. Whip
cornstarch mixture into sauce and simmer until slightly
thickened. Whisk in mustard and add more Evan Williams
Bourbon, as desired. Season with salt and pepper. Pour
sauce over hot ravioli.

Source: Evan Williams website

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