Text 29481, 147 rader
Skriven 2009-10-07 06:29:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Drunken Sots
====================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> all, these days Mexico is reasonably civilised and sanitised.  And I
 GJ> haven't suffered any hangovers from the excellent beers, like XX and
 GJ> Negra Modela.  On occasions when nothing else was available I have
 GJ> even drunk the water.

 DD> You weren't "partying hearty" as I was at the time. Knee walking,
 DD> toilet hugging hammered. Or what you lot call "legless".

 GJ> Errr, no.  Whenever I have gone to Mexico I have had a bossy female
 GJ> guardian - either niece Leonora or friend Maria - who has refused to
 GJ> let me out at night to "enjoy" myself in that manner.

This was back when I was in my early 20s and still "bulletproof". Not to
mention, flying solo or in company with a friend.  Bv)=

I note that you lot are to do something about drunken sports fans - which seem
to have become a problem over the years. As I was getting my morning dose of
news I head this story ... "Authorities cracking down on drunkenness in
Australia are focusing on the fans the Bathurst 1000 auto race. In order to cut
back rowdy behavior, authorities have put a strict limit on alcohol. Each fan
can now drink only one 24-pack of beer or four liters of wine — per day." 
Kevin is in severe jeopardy.

http://tinyurl.com/race-beer

 GJ> Regarding digestive upsets, it is possible that my years of living in
 GJ> third world countries has allowed me to acquire a tolerance to those
 GJ> bacteria which upset the stomachs of people from a more delicate
 GJ> background.  (Remembering many years back to a night spent lying on a
 GJ> toilet floor in a cheap hotel in Malaysia near the Thai border, not
 GJ> knowing which way to turn.)

There is that. Those who are paranoid about germs, constantly washing their
hands with anti-bacterials, etc. have built up no immunity to attacks by
"strange" germs. Their problems, when they occur, tend to be more severe and
longer lasting. The Japanese, with their obsessive cleanliness fetish, seem to
fall victim to this more often than people who live a more "casual" life style.

 
 DD> You ain't gonna get free range chooken at many restaurants in this
 DD> country. The various health departments as well as the USDA and
 DD> Tyson's would have a small cow if they found out about it.

 GJ> I don't see why they should object, as free range chooks can be just
 GJ> as healthy, or healthier than caged birds.  Certainly the flavour is
 GJ> far, far superior.  Here the "free range" chooks are sold for about
 GJ> twice the price of caged birds.

 DD> Regulators in a regimented society such as obtains currently in USA
 DD> *always* object to un-regulated things going on.   DUH!

 GJ> Here, the free range chooks, and their eggs, are regulated to make
 GJ> sure that they really are allowed out into the paddock, to peck at
 GJ> whatever is on the ground.

Well, here too. But, two things to keep in mind. Not all those birds are
"inspected". Especially those from farmer's markets or farmsteads. And those
that are inspected to be sure that they are truly "free range" are subject to
an elastic set of regulations that vary with the "friendliness" of the
relationship between the gummint drone and the inspectee. Ca$h may be involved.

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: Poulet a la Montrachet
 Categories: Poultry, Mushrooms, Wine, Dairy
      Yield: 6 servings
  
       2 kg Free-range chicken; [4 lb]
     225 g  (8 oz) small spring carrots
     225 g  (8 oz) small onions;
            - pickling size
     225 g  (8 oz) button mushrooms
      25 g  (1 oz) butter
       1    Long branch tarragon
            +=OR=+
       1    Sprig each thyme, rosemary
            - parsley
       1    Bay leaf
            Salt & black pepper
     150 ml (1/4 pt) white burgundy
       2 lg Egg yolks
     300 ml (1/2 pt) double cream
  
  I made this one last night and was quite pleased with it,
  though the sauce turned out a bit thin. I probably didn't
  cook the sauce long enough but I was afraid of curdling it,
  something I've been quite good at lately. BTW, I couldn't
  find any white burgundy so I used white Zinfandel instead.
   
  Wipe the chicken inside and out with a cloth wrung out in
  boiling water. Cut into 10 serving pieces:  2 drumsticks,
  2 thighs, 2 wings and 2 breasts halved. Scrape the carrots
  and peel the onions. Wipe the mushrooms with a damp cloth
  and trim the stalks.

  Melt the butter in a heavy iron cocotte [heavy frying pan
  or Dutch oven. S.C.] over low heat and when foaming add
  the pieces of chicken, the carrots and onions, and the
  herbs tied together. Season with salt and pepper, add the
  wine, cover and cook for 30 minutes, moving the ingredients
  around occasionally to prevent colouring.

  When the carrots and onions are tender remove them with a
  slotted spoon, cover, keep hot over a pan of boiling water.
   
  Slice the mushrooms fine, add to the pan, sprinkle with
  salt, cover and simmer for a further 20 minutes. Beat the
  egg yolks into the cream and set aside.
   
  Remove the chicken from the pan to a heated serving dish,
  place the vegetables around it in small groups, cover with
  foil and keep hot. Using the back of a fork, work the meat
  residue from the bottom of the pan into the cooking juices.
  Bring to boiling point, remove the herbs, and draw the pan
  from the heat. Add a tablespoon of pan juices to the cream,
  stir well and return this mixture to the pan, stirring
  constantly until thick. Pour immediately over the chicken
  and serve without delay.
   
  The excellent sauce of this dish is best appreciated when
  accompanied by plain noodles or boiled rice.
   
  Makes 6 servings.
   
  From “The French Farmhouse Kitchenö, Eileen Reece, Exeter Books,
  1984. ISBN 0-671-06542-4
   
  Posted by Stephen Ceideberg; May 12 1993.
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Want to know what god thinks of money? Look at the people he gives it to!
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)