Text 729, 94 rader
Skriven 2008-01-14 09:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: WINE 691
================
 GJ> As sherry covers a wide range of flavours (sweet to flor) I wondered
 GJ> what taste you would be looking for.

You've eaten Chinese food: you should have been able to figure
that out.

 That helps.  I have mainly used
 GJ> the Shiwan Chiew for flaming stir fries.

Nasty stuff. You might as well be using rubbing alcohol.

 (I once saw Kevin use 76%
 GJ> alcohol brandy essence for that, and nearly set the house on fire.)

Whose house? If his, it would be "good riddance to bad rubbish."

 ML> That's just a generic term - means, essentially, "white lightning."
 ML> I believe that the various kinds of maotai are subsets of this, so
 ML> the rosy sales figures might have some merit.
 GJ> It was shown as a social drink, for toasts and to close business
 GJ> deals, but from the expressions on some drinkers' faces it was not
 GJ> always savoured for its exquisite flavour.

One factor is the alcohol burn. Remember that most Asians are
more frugal than yours truly, and their acquaintance with alcohol
is perhaps not of such a concentrated nature. A buddy of mine was
on tour in Japan with the Boston Pops (he's a gorilla weighing over
300 lb), and he once took on a table of Japanese businessmen - and
bested them all, one by one. I figure he had about 30, and the
businessmen had maybe 4 each before collapsing. This story was told
not just by him but also by some of the other people on the Pops
tour, so some credence is lent to it. Thirty isn't outlandish -
I'm sure Kevin does that many on an ordinary good day, and even
the relatively slight myself has been known to do 23 - in Denver,
at an altitude of over 5000 ft.

 GJ> Re the naming of wines, I read that recently in Belgium 3288 bottles
 GJ> of "California Champagne" and "Andre Champagne Cellars" on consignment
 GJ> to Nigeria were smashed, as the word, "Champagne" on the label was not
 GJ> allowed to be used on any but the genuine Frog Fizz when sold in most
 GJ> countries outside USA.  There was even a photograph of the sad event.

Perfectly fine with me, especially as it's Andre, which is
generally considered wretched (though the canonic Consumer
Reports gives it a fairly high rating).

Popeyes Buttermilk Biscuit Strawberry Shortcake
cat: dessert
servings: 12

12 Popeyes biscuits
1 1/4 c sugar
1 1/2 qt fresh strawberries
1 qt heavy cream
1/2 c 10x confectioner's sugar
12 oz tub whipped topping
- if you do not want to make whipped cream from scratch

Total prep and cooking time: 3 hours

Strawberry Topping:
Rinse, hull and thinly slice 1 qt strawberries. Wash and
hull the third pint and add only 1/4 c granulated sugar.
Mash or pulse a few times in a mixer or blender. Cover and
hold mashed product in refrigerator for 2 hr before serving.

Biscuits:
Go to your local Popeyes restaurant and pick up a dozen of
our mouth watering biscuits. Take a baking pan and sprinkle
with 1 c granulated sugar. Place your biscuits top side down
on the pan. Then place the biscuits in a 200F oven on the
bottom rack. Bake until sugar caramelizes to the biscuit
tops - approximately 20 min.

Whipped Topping:
To make topping from scratch: Add the heavy cream and 1/2 c
powdered sugar. Whip the cream and sugar to stiff peaks.
(If you prefer, you can use a 12 oz tub of whipped topping
instead of making it from scratch.)

Presentation:
Present on a dessert or Bread and Butter plate. Cut the
biscuit in half and place bottom on plate. Place 3 heaping
spoons of strawberries on top of the biscuit bottom, then
2 heaping spoons of whipped cream. Place the biscuit top
over the whipped cream, then another 2 heaping spoons of
strawberries and a dollop of whipped cream. Then, serve
your delicious treat!

Source: Popeye's

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