Text 19069, 84 rader
Skriven 2009-01-03 12:25:00 av Michael Loo (1:18/200.0)
  Kommentar till text 18916 av Dave Sacerdote (1:123/140)
Ärende: gusting things 21
=========================
 DS> The much-anticipated review of Clyde's Yellow Jacket.
...
 DS> Made by B F Clyde's Cider Mill in Mystic, CT, this is an apple 
 DS> wine with orange concentrate added.

This ranks pretty high in the "what were they thinking" department.

 DS> By the end of dinner, I still had a good 2/3 of a bottle remaining.
 DS> Well, not really "good," if you know what I mean.  But it's
 DS> still many ounces of 34-proof undrinkable beverage.

You know at least one fairly local person who would certainly
give it a taste if it still existed when he showed up at your
doorstep, perhaps some time in late winter (when the body craves
all things alcoholic) or early spring.

   Maryanne and
 DS> I talked about what it might yet be good for.  If I had the 
 DS> equipment, I'd distill it into grappa, but since I don't I figure

You could at least partially concentrate the alcohol by
freezing.

 DS> it will give a good cidery tang to the next batch of bacon I
 DS> cure.  So that's what I'll be doing.  I'll be sure and give you 
 DS> all a review of that, too, when the time comes.

Now don't you respect the pig's life sacrifice more than that?

=
 DS> Ever since I was a kid, oatmeal has been a gag trigger for me.

I'm not really fond of it, but since the Quaker company has
sponsored research that proves that it acts as a cholesterol
sponge, I've learned to tolerate it. The secret is that you
add an ounce each of peanut butter and dark chocolate to every
serving.

 DS> Nevertheless, I make it for Maryanne once a year at Easter because
 DS> it's traditional and she likes it!! and because her aunts 
 DS> entrusted me with a lot of the old family recipes that never seemed
 DS> to get passed down to anyone else.

I'd be curious to see said recipe.

 ML> Hamish Macleay's BBQ'd Spanish Mackerel
 DS> Is there anywhere on Earth that mackerel doesn't tastes spoiled
 DS> right out of the fishmonger's display?  I have to admit it's 
 DS> just about the only fish that I don't have a very good opinion
 DS> of.

The problem is that it starts to go bad almost immediately.
Bluefish, too. Both are okay (bluefish can be delicious) when
within a couple hours of catching. When they're going off, but
you already paid for them, mustard can help. As probably could
some sour, garlicky dressing like this:

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Green-Olive Relish
 Categories: Relishes
      Yield: 4 servings

    1/4 c  Pitted,cured Green Olives         1/4 c  Olive Oil, extra-virg.
pref.
      1 ts Minced Garlic                     1/4 c  Fresh Lemon Juice
    1/2    Med. Red Onion, diced small              Salt and freshly ground
    1/4 c  Chopped fresh Parsley                    - Black Pepper to taste

  * Originally used as main condiment with "Grilled Bluefish with Green-Olive
  Relish, Smoked Tomatoes, and Fennel." In a medium-size bowl or jar, combine
  all ingredients except salt and pepper. Mix well, then add salt and pepper
  to taste.  Cover and refrigerate. Will keep about 4 days. From Chris
  Schlesinger, Chef at the East Coast Grill, Cambridge, MA. published in
  Chicago Tribune Magazine, 3/14/93.

  posted by Bud Cloyd

MMMMM

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