Text 27906, 118 rader
Skriven 2009-08-26 15:10:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: JUST PLAIN ODD 75 90826
===============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> in the US Airways club. Etiquette dictates that the guest buy the
 ML> booze, but this guy was apparently not into etiquette, and I ponied
 GJ> Obviously not au fait with airline clubs, in spite of the pin-stripe.

 ML> Not au fait with air travel at all, apparently. 

Stripping off to display tattoos is not normally done in Business?
 
 ML> available, I got him into F on the connection, where he proceeded
 ML> to get polluted (first on Glenlivet - he was peeved that there
 ML> wasn't any Chivas, but didn't know what Glenlivet is, and then

 ML> Yeah, well, a lot of people who have been overexposed to
 ML> advertising think that Chivas is as regal as its name, whereas
 ML> The Glenlivet (its proper name, to The nobs) stays quietly in
 ML> its corner and lets its taste speak for itself. Why US Air
 ML> serves these two rather upmarket products instead of the run of
 ML> the mill Dewar's, Famous Grouse, or J&B that other airlines
 ML> serve, I don't know.

I am not normally a whisky drinker, but my recent, first taste of
"The" Glenlivet truly amazed me, with its mouth-filling explosion of
flavours.  I don't know how much a bottle costs, but I intend to buy
one so I can consume it, little by little, on special occasions.
 
 GJ> How could he tell, with soda, having already admitted he didn't know
 GJ> Glenlivet?!

 ML> I don't know about whether one can learn to discriminate from
 ML> behind the soda, but he was too young and inexperienced to have
 ML> done so. I suppose Scotch-and-soda might be a pleasant way of
 ML> quenching and intoxicating all at once, but the notion of putting
 ML> good single-malt into such a drink is a perverse one.

I have had a partly consumed bottle of Kiwi whisky for over a year, so
perhaps I should get some soda water so I can use it up.
 
 ML> the little bottle it would have told him it was a 12; then he
 ML> switched to Tanqueray on the rocks; this all says something not

 ML> The evil gin does, well it's hard to assess
 ML> (And besides it's inclined to affect me prowess)
 ML> Have some Madeira, m'dear.

She awoke with a beard in her ear...
 
 GJ> you out of anything material.  He derives his satisfaction from
 GJ> conning you into believing his self-glorification tales.

 ML> I wish people would believe my self-glorification tales.

We all do, implicitly.  (Snork!)

 ML> =
 
 ML> them chicken bones on the theory that they'd splinter the way
 ML> they are supposed to inside doggies and kitties. The darn things
 GJ> Have you, or anyone, known of a doggie coming to harm that way?

 ML> No, in fact; but then I've met dogs who have eaten boxes of
 ML> chocolate with no permanent ill effects. Perhaps people are
 ML> overprotective of their creatures, despite the species'
 ML> millennia of wild living.

 ML> I read on the Web fairly consistent testimony that it's roasted
 ML> chicken bones that pose the problem.

I have heard that, but feel that it is most likely unsubstantiated
folk lore, possibly based on the appearance of splintered, roasted
chicken bones.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Monk's Orange Roast Chicken
 Categories: Canadian, Chicken
      Yield: 1 Servings
 
      5 lb Chicken
           Salt
      3    Oranges
      6    Springs of rosemary
      2 tb Softened butter
      2    Whole heads of garlic
 
  PREHEAT oven to 425F.(220C). Season chicken inside and out. CUT 1
  orange into quarters, squeeze over chicken and place in chicken with
        3    springs of rosemary.
  
  TRUSS chicken, rub with butter and place in roasting pan on its side.
  Cut tops off garlic head; add to pan with 3 springs of rosemary.
  
  ROAST 20 minutes, baste and turn chicken onto its other side..
  Continue to for a further roast 20 minutes, baste turn onto its back
  and roast for another 20 minutes.
  
  REDUCE oven temperature to 375F. (190C). Continue to cook until juice
  from thigh runs clear, about 15 minutes. Place chicken on a plate
  breast side down along with garlic cover and keep warm.
  
  REMOVE fat and rosemary from pan, add juice of remaining oranges and
  1/2cup (125 ml) cold water. Stir, scraping any brown bits from bottom
  of pan. Bring to boil, season to taste.
  
  Serves 6
  
  Friar Bob, The MONKS' COOKBOOK, Montreal Qc.
  
  Collected by Jim Weller
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)