Text 13777, 113 rader
Skriven 2008-09-15 00:54:02 av Michael Loo (1:18/200.0)
  Kommentar till text 13675 av Burton Ford (1:123/140)
Ärende: welcome 912
===================
 ml-> Hard to describe the place of the viola in the musical world.
 BF> You did an interesting job though.  Thanks.

 -=> Burton Ford said to Lots Of Folk <=-

 BF> I was just given a bottle of Cognac that carries the date of 1960 on
 BF> the label.  I was overwhelmed until I found that it was apparently
 BF> Mexican in origin, even though the label says it is "Brandy" "Cognac"
 BF> "France".  I noticed a word in the middle there:  "Estilo"   As near as
 BF> I can make out that translates to a sort of "in the style of" meaning.

Rotgut. May have aged well, though, as some rotguts do.

 BF> The whole bottle is fully and tightly enclosed in a closure of woven
 BF> grass. It's like a Chianti bottle, only tightly covered all the way to
 BF> the seal. 
 BF> The seal by the way is a screw cap.   It says "Anglo Swiss Vintager
 BF> S.A..  Vinos E Liqores.  Insergentes 1960.  Mexico D. F."    There are
 BF> broken paper tax seals from Texas and Mexico.  

It sounded as though you had a handle on the age of it, and I
would have said, wait two years until it's 50 and you're, well,
fourscore or so.

 BF> The small label at the top says "Marca De Fabrica  Saratoga Club."
 BF> The large label says "Saratoga Club" "Brandy" "Cognac"  "estilo"
 BF> "France" "Hecho in Mexico" [made in Mexico?] "Elaborado por Anglo Swiss
 BF> Vintager, S.A."
 BF> "Av. Insurgentes 1960"

But this sounds like a street address. In Mexico City, there are
all sorts of names that commemorate the revolution. Reform Boulevard,
that kind of thing. Perhaps this would translate into "1960 Rebel
Avenue."

 BF> The paper tax seals are broken, but the bottle seems to be full.   It
 BF> was previously owned by a friend of mine, Lyle Burnham, and I doubt if
 BF> he ever opened it.   I have not opened it either.  When I tip it upside
 BF> down to look at the contents, the liquid seems to be a very pale yellow
 BF> or faint amber.

I wonder why the tax seals were broken. Are they torn? In that
case I wouldn't discount the possibility that the booze may
have been substituted at least partially with another liquid.

 BF> I can't find a darned thing about it on the 'Net.   Do any of you have
 BF> any knowledge as to the rarity, value, etc.?   

Could be a collectible for the bottle only. I'd suggest eBay,
but as I've recently pointed out, I know nothing about eBay
except how to spell it.

 BF> Also do you have any advice on how to handle the opening, if that is
 BF> indicated?

If you can't get good do-re-mi for it, why not open it. Invite
your echo buddies to the grand unveiling, but I imagine a
potential for anticlimax - as if it was an emptied bottle
reused as a theatrical prop or something.

 BF> This may just be a tempest in a tea pot as far as I know, but I do
 BF> have wonders.  [g]

You're a wonder in and of yourself.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chicken Moqua Soup
Categories: Chicken, Vegetables, Soups, Jw, Tnt
  Servings: 4

      2 ts chicken fat
      1 sm fresh green cayenne; seeded,
           -finely minced
    1/4    onion; diced
      3    inch chunk of moqua,
           -skin on, diced
      1    stalk Bok choy; diced
           liquid from 2 cans of
           -mushrooms
      1    cepe; dried, powdered
      3 c  water
      3 ts beef base
      1 ts soy sauce
      1 tb teriyaki sauce
      2    teriyaki chicken thighs,
           cooked, boned, diced
      1 c  cooked rice
      1    bok choy leaf; chiffonaded
      1    palmful of dried chile
           -leaves, slightly crushed

In a soup pot, melt chicken fat, start to saute cayenne, add and
partially saute onion, add and saute moqua, add and saute bok choy
[stalk only, no greens]. Stir a powdered dry cepe into mushroom broth
from canned mushrooms and add to pot along with water. Flavour with beef
base, soy sauce and teriyaki sauce. Bring to a boil and simmer one
minute, add chicken and rice, bring back to a simmer for a minute or
two, add bok choy and chile leaves. Simmer one minute. Serve.

Garlic and or ginger would be welcome but there was already some in the
teriyaki sauce used to do the chicken. Why beef base rather than chicken
base or better yet, chicken broth? It's what I had available and it
worked.

Jim Weller

MMMMM

___ Blue Wave/386 v2.30

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - nsbbs.darktech.org (1:18/200)