Text 7624, 81 rader
Skriven 2008-05-23 09:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: booze was new+tiny 349
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 NB> Yeah, right... :)  Over in MEMORIES, we've had the dog/cat wars, and
 NB> the chocolate (Nestle vs Ovaltine vs Hershey etc) wars... and more... 
 NB> But almost always done in a friendly fashion... :)

If only all wars were as civilized as ours. Reminds me of the
south sea island where it is said that wars are fought in a
peculiar fashion: each tribe goes into a killing frenzy - of
its own livestock. The tribe that kills more livestock wins
the war. Thus, the group that wants more to win wins. After
the carnage, everyone gets together and has a big old feast.

 ML> It's not just the malt, it's how you treat the malt. In the case of
 ML> Guinness, it's roasted dark, getting rid of some of the sugars (good
 ML> for me) and imparting an almost burned caramelly taste.
 NB> So, are you saying that to my tastes, the way the malt was treated is
 NB> what ruins beer for me?  I guess that could be another theory.  :)

As Guinness is hopped at a very moderate level, I think the
blackening of the malt is the most likely candidate. It imparts
a chocolatiness that some like but a hint of bitterness that
others don't.

 NB> time that I did, I'd just had my first of 10 iron infusion treatments,
 NB> and the iron dripping in reminded me so strongly of my college
 NB> friend's favorite drink (the Rusty Nail, made of scotch and scotch
 NB> liqueur, of which I'd had a sip, before developing my taste for
 NB> scotch), that I needed to have a nip when I got home, my tastebuds were
 NB> that set!  :) 

Talk about interesting ways of having your triggers triggered.
If I liked that drink (which I think is okay, but I prefer my
Scotch straight) I'd be after one every time I went into an old
house or rode on a train!

 NB> I agree that 12-y-o Macallen is very good stuff... I called it
 NB> "relatively" only because I once did have a taste of 18-y-o which is
 NB> even better, and I've heard tales of the even older ones which command
 NB> such a price I'll only be able to dream of them (unless someone else*
 NB> gets them for me!)...  :)

We just had a tot of Glenmorangie 18 - pretty fine stuff -
my contribution was the Lismore no-age-designated (said to be
a 7), which though good was not in the same league (nor
pricewise - it cost 1/6 as much and came with a nifty little
sampling glass).

Turtle Brownies
cat: amphibian, dessert
yield: 16

2 oz unsweetened chocolate, chopped
1/2 c milk
1/4 lb butter
1 c sugar
1 lg egg
1 c flour
1/4 ts baking powder
1 ts vanilla
3/4 c pecans, chopped
1/2 c caramel sauce, your favorite

Oven at 350F. Butter and flour an 8" square cake pan.

Melt chocolate in milk over medium heat. Set aside.

Cream butter, sugar, and egg together.

Sift flour with baking powder and add to butter mixture. Stir
in chocolate milk and vanilla. Fold in 1/2 c pecans.

Pour batter into pan and smooth top. Bake 30 min and then cool
on rack. While brownies are still warm, spread caramel sauce
over and strew with remaining pecans. Cool completely before
cutting into 16 squares.

Helene Siegel and Karen Gillingham, Totally Chocolate Book
Posted to NCE 23 May 98

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