Text 13122, 113 rader
Skriven 2008-08-31 13:27:08 av Michael Loo (1:18/200.0)
  Kommentar till text 12955 av Dave Sacerdote (1:123/140)
Ärende: Absinthe 855
====================
 -=> Dave Sacerdote said to Jim Weller <=-

 DS> Alas, no drunkenness, debauchery, mania or insanity resulted
 JW> The modern versions are low in wormwood and therefore low in
 JW> thujone. The real thing won't make you hallucinate just throw
 JW> spasms. [g] You'd get more stoned (and perhaps kill yourself) on
 JW> sage oil.

The old versions were probably low in thujone as well. They
didn't cause much addlement in and of themselves. The nightmares
and visions cited by the anti-absinthites were - if they existed
at all - likely the product of chronic alcoholism, not acute
thujonism.

 DS> There really isn't that much difference between the Edwardian and
 DS> modern absinthes, Jim.

In chemical composition, that is likely true. In taste, there's
a world of difference. The old stuff really did taste a bit like
Pernod and was not at all unpleasant - one could easily imagine
the pleasure of moping melancholically all day with a glass of
la fee verte in front of one. The modern versions taste like
solvent.

 Nearly all of the horror stories originated
 DS> with the Temperance movement of the time, and the legislation banning
 DS> absinthe was also heavily lobbied in Europe by the wine industry
 DS> (which had a vested interest in getting rid of a competitor - in
 DS> France, absinthe sales had cut into wine sales sharply.)

I knew the temperance bit, but I am surprised by the wine industry
bit; I couldn't imagine anything cutting into French wine sales!

 DS> It's my opinion that absinthe's bad reputation is the result of its
 DS> high proof (always having been in the 130+ range) and the same sort of
 DS> moralistic nannyism that exists against marijuana today.

I once wondered, perhaps on this echo, why there wasn't a
concerted effort among the BATF and its local law enforcement
cronies to extirpate all the sage plants in the country.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: A Red Chili Nightmare
 Categories: Chili
      Yield: 4 servings

      1 c  Pinto beans,dried
      5 c  Water
      2 tb Lard
      1 tb Bacon drippings
      1    Onion
     12 oz Pork sausage,country-style
      1 lb Beef,coarse grind
      4    Garlic cloves
      1 ts Anise
    1/2 ts Coriander seeds
    1/2 ts Fennel seeds
    1/2 ts Cloves,ground
      1    Cinnamon stick,ground,1"
      1 ts Black pepper,freshly ground
      1 ts Paprika
      1    Nutmeg,ground,whole
      1 ts Cumin
      2 ts Oregano,dried,pref. Mexican
      4 tb Sesame seeds
      1 c  Almonds,blanched,skins remov
     12    Red chiles,whole dried or
  1 1/2 c  Chile caribe
  1 1/2 oz Milk chocolate,small pieces
      1 cn Tomato paste(6oz ea)
      2 tb Vinegar
      3 ts Lemon juice
      1    Soft tortilla,chopped
           Salt

  1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak
  overnight. Check the beans occasionally and add water as necessary to
  keep them moist.

  2. Pour the beans and the water in which they were soaked into a heavy
  saucepan and add 2 to 3 more cups of water. Bring to a boil over
  medium-high heat, then lower heat and simmer, partially covered, for
  about 45 minutes, until the beans are cooked but still firm. Check
  occasionally and add water if necessary. Drain the beans, reserving
  the cooking liquid.

  3. Melt the lard in a heavy skillet over medium heat. Add the beans
  and lightly fry them in the lard. Set aside.

  4. Melt the drippings in a large heavy pot over medium heat. Add the
  onion and cook until it is translucent.

  5. Combine the sausage and the beef with all the spices up through the
  oregano. Add this meat-and-spice mixture to the pot with the onion.
  Break up any lumps with a fork and cook, stirring occasionally, until
  the meat is very well browned.

  6. Add the reserved bean-cooking liquid to the pot. Stir in all the
  remaining ingredients. Bring to a boil, then lower the heat and cook,
  uncovered, for 1/2 hour longer. Stir occasionally. Add water only if
  necessary to maintain the consistency of a chunky soup.

  7. Taste when curiosity becomes unbearable and courage is strong.
  Adjust seasonings.
  ... from a file of Carl Berger

MMMMM

___ Blue Wave/386 v2.30

--- Maximus/2 3.01
 * Origin: Nocturnal State BBS - nsbbs.darktech.org (1:18/200)