Text 25927, 125 rader
Skriven 2009-07-13 21:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Your catch up
=====================
  Subj: A TALE OF TWO BREADS90708

 JW> I am just waiting for Dave S, the Protector of Pizza Purity, to
 JW> jump all over it.

> Americanos have so modified the Original Italian Pizza that any
> further deviant varieties could not be objected to.

In Naples there is only one recognized proper pizza. In New York
there are two: Napoli style and New York style. In New England there
are three. [g] The rest of the world recognizes dozens of styles
and hundreds of toppings.

I think pizza, like the tortilla, is a platform for invention.
Imagine if a bunch of Englishmen ran around saying that the only
true sandwich was two pieces of white bread, untoasted, and roast
beef!

 JW> Next, a strong and sneaky girly rum drink....

> Very sneaky.

It's a good thing for young women in the 60's that I didn't have
that recipe when I was 17!

 JW> 1/2 oz Coconut rum

> Is that lambanoag, distilled from the coconut wine, tuba?

No. In this part of the world coconut rum is just coconut flavoured
white rum from sugar cane.

  JW> 1/2 oz Light rum

What is the point of that?  (Whatever it is...)

Light = gold coloured. Between white and dark in appearance. It's
full proof.

 JW> 1/2 oz 151 proof rum

> Fine if you can get it, or use Kevin's rum essence.
    
151 is quite common here. Bicardi's is nasty; Wray and Nephew is OK.
The old Hudson Bay Company rum was wonderful but it's no longer
made.

> I don't like chocolate.

What? Are you some sort of alien?

  Subj: BAD MAYO  90708

> Lamb loin chops are sold there for $9/kg
                                                 
I would have to pay triple that here (which I don't). Maybe $18 on
special. I will buy it that price once in a while as a treat, but I
won't pay more than 150% than for a comparable cut of beef.

> (cheese) Sometimes you have to scrape away the overly moldy top
> layer to get to the region of best moldiness.

I tend to just dilute it with butter, cream cheese, sour cream or
even mayo until the flavour profile is at the right intensity.
Yesterday I finished off the last bit, which had gotten  quite
moldy, half and half with "Heluva Good" brand Buttermilk Ranch chip
dip. (Chips as in crisps.)

> It helps if you have some bought blue cheese near it to infect it
> with the right kind of "blue".

It's pretty critical. There are many, many blue coloured molds in
this world.

  Subj: ODDS AND SODS 90708

 JW> It lasted 6

> I have never managed to keep a 1.5 litre bottle that long, as they
> seem to get empty after 2 or 3 days.

1.5 L yields 9 generous glasses. Two for me and one for Roslind = 3
days. Ours lasted 6 as we alternated with tall fizzy gin and
passionfruit drinks or beer on the odd numbered days.

 GJ> there is a convenient procedure
 GJ> whereby it is possible to buy local or imported spirits at the home
 GJ> airport DF shop before departure overseas, and they will be waiting
 GJ> for you to collect on your return home.

 JW> But then you can't do it twice!

> No.  The 2.2 litre limit for duty free brought back through Customs
> still applies.

What I meant was export some booze to a foreign country, drink it.
Buy more, go home.

 JW> I always fill the trunk of the car with as many cases as it
 JW> will hold on a road trip to Alberta.
 
> Better you should trade the car in on a van.
        
Roslind just bought Raine's old van when Raine got a Jeep. [g]

 JW> I have toyed with making both wine and beer /
 GJ> You need a shed out the back.
 JW> That would only work on a seasonal basis unless I insulated and
 JW> heated it.

> So?

$$$


Cheers

YK Jim


... If you are an accountant, this post is available in pie chart form.

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