Text 25648, 77 rader
Skriven 2009-07-04 16:35:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: bread
=================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 >> Instead of Dijon I added 2 tb slightly crushed Indian black
 >> mustard seed. I also add a tb of dehydrated onion flakes
 >> replace half the thyme with sage. Y

 CS> add rosemary
                          
There all sorts of tweaks that could be done and still maintain the
spirit of the original. I like the rosemary idea; I often add
rosemary to pizza dough too.

I think I shall try a dill and dill pickle juice rye soon. But today
I am waiting for three loaves of standard white to rise as I post.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ramos Fizz
 Categories: Alcohol, Beverages
      Yield: 1 serving
 
      2 oz Gin
      1 oz Cream
      1    Egg white
    1/2 oz Lemon juice
    1/2 oz Lime juice
      2 ts Sugar, to taste
      3 dr Orange flower water
           Seltzer
 
  To state the patently obvious, the summer weather in New Orleans
  can be brutal. The positive side of this is that ever since the
  days when a ceiling fan was considered the apex of cooling
  technology, bartenders have been devising drinks that are still
  useful,if not essential,in today's summer-refresher arsenal.
  
  In the ranks of New Orleans-born coolers, the Ramos Fizz (aka
  Ramos Gin Fizz) is royalty. Created in 1888 by bar owner Henry C.
  Ramos, the fizz that bears his name takes the already appealing
  Silver Fizz, a mixture of gin, lemon, sugar and seltzer, with an
  egg white to add foam and body, and advances it several steps
  along the decadence line, adding cream, lime juice and a few drops
  of aromatic orange-flower water. Perfectly suited for a hot
  afternoon or evening, the Ramos Fizz holds special appeal as a
  breakfast or brunch drink.

  Combine everything except seltzer in a cocktail shaker. Tradition
  dictates that the drink be shaken very hard for at least one and
  preferably two full minutes with ice. You can cheat by either
  whisking the mixture with a milk-frother or whisk (or tossing a
  spring from a Hawthorne strainer into the shaker and using that to
  whip the ingredients) until foamy, and then shaking with ice for a
  good 20 seconds, or you can buckle down and take the fully
  authentic ride, while working off the calories you'll be taking in
  from the cream and sugar. Strain into a chilled Collins glass and
  add an ounce or two of chilled seltzer, to taste.
  
  From Paul Clarke (The Cocktail Chronicles)

  From: Serious Eats
 
MMMMM





Cheers

YK Jim


... If a Cosmopolitan is too sophisticated for you, try a Jell-O shot.

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