Text 26045, 81 rader
Skriven 2009-07-16 01:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: various 845
===================
 -=> Dave Drum said to Jim Weller <=-

 JW> A shot can be anything but a jigger is a jigger: 1.5 oz.
 DD> In Canuckistan maybe. In the rest of the world there are as many sizes
 DD> of jigger as there are shot glasses. To wit:
 DD> "A jigger is measuring device that has two sides to it, one 
 DD> that is bigger than
 DD> the other. The whole thing is referred to as a jigger but the bigger
 DD> side is the actual jigger. The smaller side is called the pony. Jiggers
 DD> come in many different sizes, but I would recommend finding one that
 DD> measures 1 1/2 ounces from the jigger and 1 ounce from the pony." From:
 DD> http://www.barmixmaster.com 

I agree with whoever the barmixmaster is that a shot should be
1.5, and so should a jigger. I've heard it expounded, though,
that a shot should be 1.0 and a jigger 1.5.

 -=> Dave Drum said to Ruth Haffly <=-
 DD> me or I would never have tried pig's feet (think about what they wade
 DD> around in) chitterlings (as long as I don't have to clean them) or
 DD> many sorts of meat considered "offal". It's ALL good.
 RH> Chitlin's, not yet; same with tripe.  I think ox tails would be better,
 RH> especially if I got them cleaned.

Tripe and chitlins would be fine too, especially if you got
them cleaned. I've had most animal parts and organs, including
all of the above, plus lungs, pizzles, kidneys, pancreases,
brains, etc.

 DD> Tripe is just cow stomach. I've never had a problem with 
 DD> that. It's even pretty
 DD> easy to clean. And much simpler to process than, say, liver. If you
 DD> buy your ox-tails down the stupormarkup or butcher shop they will
 DD> always come "cleaned" ... and skinned, too.    Bv)=

I disagree on the simpler to process part - true, tripe
cleaning is a one- or two-step process, and according to
some authorities, liver should be picked over, salted,
soaked in milk, and on and on, but practically speaking
tripe takes way longer to render edible than liver does.

 DD> Title: Ochsenschwanzsuppe (Ox-Tail Soup)

That's not what I thought "Schwanz" meant!

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Spotted Dick
 Categories: British, Desserts
   Servings: 6

      8 oz Self-raising flour
      1 pn Of salt
      4 oz Margarine
      2 oz Castor sugar (Superfine)
      4 oz To 6 oz sultanas (Big
           -raisins)
      6 tb Water

  1)  Have ready a sheet of foil or a double thickness of greaseproof paper
  brushed with melted margarine. 2) Make the pudding crust: Sieve the flour
  and the salt. Rub in the margarine. Add the sugar and sultanas. Mix in the
  water to make a soft dough. 3) Turn out onto a floured board and form into
  a roll. 4) Wrap loosely but securely in the greaseproof paper or foil. Tie
  or seal the ends. 5) Place in the steamer and cover tightly. Steam for
  1.1/2 to 2 hours. 6) Serve with hot custard sauce or sprinkle with castor
  sugar. Variation: At stage 3: Put the mixture in a medium-sized (1.1/2
  pint) pudding basin with a round of greaseproof paper in the bottom and
  brush all round inside with melted margarine. Smooth the top. Cover with
  foil, or double greaseproof paper brushed underneath with melted margarine
  and steam for 1.1/2 to 2 hours. Serve with hot Custard sauce or sprinkle
  with castor sugar.

  Shared by Sylvia Mease (Cookie Lady)

  RECIPE CLIPPED by Joan Johnson

MMMMM
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)