Text 17836, 92 rader
Skriven 2008-12-14 21:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: bang 360
====================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> The kid is way too precocious.

She is, but you can't do anything but try to cope. I can't roll back
the clock and I wouldn't wish her to be less smart.

 ML> nu, and about regular sex you know everything?

Thanks to the Internet she knows more at 10 than I did at 15.

 ML> Snow Ball
 ML> 6 cl Advokaat
 ML> Tonic Water

One of Roslind's favourites. Her version: Advokaat, 7-UP and enough
lemon juice to kill the sweetness of the pop.

I can't abide the stuff.

Next, a very weird drink...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ponche De Picorocco - Sweet Shellfish Punch
 Categories: Drinks, Alcohol, Latin amer
      Yield: 4 servings
 
      2    Giant barnacles; OR
      3    Mussels
      2 c  Wine- white; well-chilled
      1 tb Cognac
      1 tb Rum
    1/4 ts Vanilla essence
      1    Egg yolks; beaten lightly
           Sugar
           Cinnamon- ground
 
  There is so much terrific fresh shellfish in Chile extracted from
  the country's vast coastline that some creative, eclectic recipes
  were bound to spring up. One of the ways to enjoy shellfish is to
  actually drink them before or during a meal. Shellfish punches,
  come in numerous variations, but always contain wine and a pureed
  shellfish. There are sea urchin, mussel, prawn, and mixed
  shellfish punches, as well as a giant barnacle variety, described
  here. If you can't find large barnacles, use another shellfish.
  Only a bit of cooked shellfish meat is blended into the drink so
  that they add only a subtle flavour. The recipe below comes from
  Do Brasil, one of the restaurants in the central market of
  Concepcion. The name means "From Brazil," but the restaurant is
  "Chilean as beans," as the saying goes. Chileans are fond of
  giving foreign names to their children, their restaurants, and
  much else, even when they are 100% Chilean. At Chilean parties,
  less racy punches -are also quite commonly served, including
  BORGONA, which is berries (typically strawberries) mixed with red
  wine and powdered sugar. Another punch is called CLERI, which has
  a white wine base and combines powdered sugar and fruits such as
  fresh peaches, melon, and chirimoya.
  
  Steam the shellfish by putting it in a pot with about 2 inches of
  water. Cover and cook over medium heat. When the shells have
  opened, remove the meat. Discard the shells and chop the meat
  coarsely.
  
  Put the meat in a blender or juicer, along with the white wine,
  cognac, rum, and vanilla extract. Blend until liquefied.
  
  Mix in the egg yolk and add sugar to taste. The amount of sugar
  will depend on how dry your wine is.
  
  Pour into 4 glasses and sprinkle a touch of cinnamon over each.
  Serve cold, with a spoon for stirring.
  
  From: TASTING CHILE By: DANIEL JOELSON
  
  Typed by: KEVIN JCJD SYMONS, 10 DECEMBER 2008
 
MMMMM
 

 



Cheers

YK Jim


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