Text 40453, 77 rader
Skriven 2010-07-29 21:33:00 av Dave Drum (43222.cooking)
  Kommentar till text 40379 av RUTH HANSCHKA (1:123/140)
Ärende: Mattresses
==================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 ->  RH> It took me a second to find this; was the extra D in my name
 ->  RH> intentional?

 -> Sorry 'bout that. It was a fuc ...., Uuuuuhhhhh, a faux pas. My fingers
 -> leading a life of their own, as it were.
 
 RH> Situation normal?  When my name is mishandled, it's generally a
 RH> telemarketer.  Are you trying to sell me chimney cleaning services?

I didn't realise that you had a chimney, nor that it was smutty.  Bv)= 
 
 -> Southern Comfort hangovers are where the term "pop-skull" first
 -> originated, I think. It's pretty nasty and all the extra sugar really
 -> adds to the throbs and thumps the next morning. Much like "Rock and Rye".

 RH> I wouldn't know; I've never been crazy enough to touch rye unless it
 RH> was baked into bread.

Rye whiskey *can* be quite good. Most Canadian whiskey is rye based. American
blended whiskeys (Hiram Walker's Imperial, Seagram's 7 Crown, etc) are made
with rye and grain neutral (Everclear) spirits. Even bourbon distiller Jim Beam
makes a really nice rye whiskey. I first tangled with rye whiskey in the form
of Old Overholt - a brand held in some esteem despite being called "Old
Overcoat" by many scoffers.

All that being said - I don't imbibe much these days. I think I'm up to four
beers for the year, no wine and no hard liquor. But, we're only seven months
in, so there is still time to fall off the wagon.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chimney Tuna Loin
 Categories: Seafood, Sauces
      Yield: 4 servings

    1/2 c  Dark soy sauce
    1/2 c  Honey
    1/4 c  Dry wasabi powder
      2 lb Tuna loin; in 2 pieces
    1/2 c  Sesame seeds
      2 tb Peanut oil

  In a non-reactive bowl combine soy, honey, and wasabi
  powder. Reserve 1/4 cup for dipping sauce. Roll each piece
  of tuna in this mixture to coat evenly. Marinate from 1 hour
  to overnight. Remove the tuna from the marinade and discard
  the marinade.

  On a plate, lay the sesame seeds. Roll the tuna in the seeds
  to evenly coat. Fire up the chimney and top with a
  well-oiled grate. Sear for 15 to 30 seconds per side or to
  desired temperature. Remove to rack and rest for 3 minutes.

  Cover with foil or plastic wrap to achieve carry over
  cooking.

  Slice thin and serve with the dipping sauce.

  From: http://www.cdkitchen.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

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

 

... Cassoulet, like life itself is not so simple as it seems. - Paula Wolfert
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