Text 38653, 116 rader
Skriven 2010-06-04 19:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: boozing
===============
-=> Quoting Dale Shipp to Jim Weller <=-

 JW> I am playing around with combinations of Ice Wine and
 JW> Late Harvest white wines in cocktails with vodka or brandy...
 JW> not balanced...
 JW> I'll publish the results when I work out the
 JW> kinks and come up with a palatable drink.

 DS> One of the hand outs at the Christmas in November at the Jasper park
 DS> lodge was minatures of ice wine and vodka, plus a shaker.  We have not
 DS> gotten around to making the ice wine martini, but will do it on some
 DS> occasion some day.

From my efforts to date I'm going to suggest you drink them
separately if you only have one miniature to play with. I have 750
ml at my disposal so I can afford to drink a few less than perfect
drinks in a quest for ther perfect cocktail but I haven't come up
with a truly great ice wine cocktail so far.

More experimenting: I wouldn't mind loosing a bit of weight but
among other things am loathe to use artificial sweeteners both for
taste and health reasons. But I recently acquired some Stevia and
that stuff is the cat's ass. All natural, no calories and it tastes
like sugar with no aftertaste. So I am now drinking a lot of low cal
lemonade, limeade and ice tea rather than beer or fizzy highballs to
beat the summer heat.

And summer is here three weeks early. It's been in the mid 20s every
day since late May. Roslind put in her little garden on May 31st
this year, a record for around here.

Side note:

Based on recent events over there we may never hear from Glen
again...
 
"In polish plane on ground at warsaw airport. Already delayed 40
mins 'tech problems', now waiting for bad storm to clear."
      
Also:

From Dave's blog (I don't think he posted it here yet)...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Alternative Golabki                    
Categories: Polish, Beef, Pork, Rice
  Servings: 16

      1 lb tinned corned beef
      1 lb ground pork
      1 c  cooked rice
    3/4 c  minced onion 
      1 ts freshly ground black pepper
      1 ts good Hungarian paprika
    1/2 ts ground coriander, or more to
           taste 
        ds salt
      1    head of cabbage
     28 oz can tomato puree

Set a big kettle of water on to boil while making the filling for
the golabki.

I used a can of corned beef. If you're going to try making golabki
this way (and they're delicious, so I highly recommend doing it at
least once!) the cheap stuff works great.

Use a fork to shred the tinned corn beef, then mix it thoroughly
with the ground pork, rice, and onion. Season the meat mixture with
black pepper, Hungarian paprika, coriander and salt, mixing well to
distribute the seasonings.

(At this point, I pinched off a small lump of the mixture and cooked
it in the microwave - about a minute is all it takes - and tasted it
to check the seasonings.  I suggest you do this, too, and adjust
them as you see fit.)

By now the kettle of water will be boiling.  After trimming off any
outside leaves on the cabbage, plunge it into the water for a few
minutes to wilt and parcook the outer leaves. This will make them
easy to remove from the head and supple enough to wrap around the
filling.  Continue plunging the cabbage into the boiling water and
peeling off leaves until you have a sufficient number of leaves to
use up the stuffing.

Stuff the cabbage leaves by taking up a lump of the filling enough
to make a small burger, and form it into an oblong shape. Wrap the
oblong in a cabbage leaf by folding the sides of the leaf up, then
rolling the rest of the golabki up in the ends of the leaf, much the
same way you'd wrap a burrito. As each is wrapped, place them in a
lasagna pan or large baking pan.  Pour the tomato sauce evenly over
all the cabbage rolls.  Cover tightly with aluminum foil and bake in
a 350 F oven for 45 minutes, then remove the foil and bake for
another 8 minutes to reduce and slightly brown the sauce.

Serve hot with mashed potatoes.
                                           
  From: Http://Davescupboard.Blogspot.Com
 
MMMMM-------------------------------------------------





Cheers

YK Jim


... Heck, if it fried, sweet, smoked or greasy, I love it.

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