Text 5491, 87 rader
Skriven 2008-04-14 23:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Cellar Tracker 149
==========================
 >  CS> Is Carol comming or is she booked this time?
 > Not sure. Can't speak for her this time.

Well, actually, I kind of hope she doesn't show up.
Long story.

 > If one doesn't think of it as wine but rather as some kind of
 > adolescent beverage, it's fine, in the same class as Bartles
 > and Jaymes and stuff like that.
 CS> whahahaha!  {drip drip drip}.  I feel so abused!  But, I still like
 CS> it.  I do not have advanced wine taste buds.  In fact, I rather like
 CS> bartle and james over ice!
 
Those cooler things do have their place on the planet, I admit.
Like when it's 117 in the shade, and there's no water owing to
the golf courses having used it all.

 -=> Carol Shenkenberger said to Dale Shipp <=-
 >  >  >  CS> - Beringer white zinfandel
 >    A brand we like.
 CS> Me too.

May one say "bleurgh"?
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mole De Guajolote
 Categories: Mexican, Poultry, Chocolate
      Yield: 16 servings
 
      8 lb Turkey, in serving pieces
      1    Onion
      1    Stalk celery
           Salt
      2    Chipotle chiles
      6    Mulato chiles
      6    Ancho chiles
      4    Pasilla chiles
      4 tb Lard
      3 tb Sesame seeds
    1/3 c  Almonds
    1/3 c  Peanuts
    1/4 c  Raisins
      1    Tortilla
    1/4 ts Ground cloves
 
  1/4 t ground cinnamon 4 peppercorns 1 t or more seeds reserved from
  chiles 1 large onion, roughly chopped 3 cloves garlic, chopped 1 qt
  turkey stock 1 oz unsweetened chocolate 3 medium tomatoes, peeled
  
  Here's the one I used, which is adapted from Richard Condon and Wendy
  Bennett, The Mexican Stove: What to Put on It and in It, Doubleday
  1973. It's rather like Mr. Tabnik's two-chile mole, except that it
  doesn't use anise and has more kinds of chiles.
  
  Quote (edited) begins here:
  
  The oldest surviving evolved recipe of cooked food of any system of
  cooking of any of the ancient civilizations of the world.
  
  As the Mayas ate it 9000 years ago, as the Emperor Moctezuma served
  it to Hern n Cortés:
  
  Put the pieces of turkey into a large pot with onion, celery, and
  salt. Add water to cover and boil until tender [M's note: simmer] -
  about 2 1/2 hr. Meanwhile - clean the chiles, reserving some of the
  seeds for desired piquancy. Toast sesame seeds in the oven until
  light brown and reserve. Boil the chipotles until tender and puree in
  blender with the tomatoes. Tear the other chiles (veined and seeded)
  into pieces and fry lightly in 2 T lard. Remove and reserve. In the
  used lard fry the almonds, peanuts, raisins, tortilla (torn into
  pieces), cloves, cinnamon, peppercorns. Grind in blender: chile
  seeds, fried ingredients, onion, garlic. You will have to do this in
  batches. To facilitate the grinding, add 1/2 c turkey stock to each
  batch. Dissolve this mixture and the chocolate in 1 pt stock. Fry the
  tomato-and-chipotle puree in 2 T lard for 10 min, stirring
  occasionally. Add 1 c stock and simmer 10 min more. Add this to the
  mole, along with any remaining stock, and simmer, stirring
  occasionally, 1 hr. Serve over the turkey, which has been skinned and
  boned, with rice and beans.

  Source: Richard Condon, The Mexican Stove
 
MMMMM
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