Text 7842, 80 rader
Skriven 2008-05-26 17:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: booze was new+tiny 363
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 ML> its own livestock. The tribe that kills more livestock wins
 ML> the war. Thus, the group that wants more to win wins. After
 ML> the carnage, everyone gets together and has a big old feast.
 NB> That's an interesting take, too.. :)  And they are probably referred
 NB> to as savages...  ;) 

Well, they pared it down to its logical conclusion, I guess.
Primitive and civilized being the same thing in this case.

 ML> a chocolatiness that some like but a hint of bitterness that
 ML> others don't.
 NB> Is the malt blackened for other beers, too?  Or is this just an
 NB> explanation for why the dark beers, even with less hops, are still
 NB> something I can't like?  I've wondered for years why I never could
 NB> develop a taste for ANY beer...

Dark beers have their caramelly aspect, no surprise, because the
sugars have in fact been caramelized. I had two beers this week
that you might like - one expensive and one super-cheap: Innstadt
Neues Helles, a German import that tasted domestic but maybe a
bit better; and Old Milwaukee Ice, built for the drunkard market
but surprisingly okay (Hap got it for his chili, and I had a
taste). Both crystal clear, low hopped, very clean. The German
stuff was a touch sweet; the Milwaukee quite dry, as all the
carbs had been turned into alcohol, which was good for me.

 NB>> time that I did, I'd just had my first of 10 iron infusion treatments,

Anemic, eh. I hope you're getting enough red meat and stuff
like that.

 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
 NB>> were that set!  :) 

[g]

 NB> When I first developed a taste for Scotch, my then-boyfriend liked the
 NB> top blendeds, like Chivas and JWBlack and Pinch, so that's what I
 NB> drank. Some years later, a fellow scotch drinker friend of mine
 NB> discovered Glenlivet, and had to share the experience with me.  (grin) 
 NB> The rest is history, I guess...

So's your bank balance, I'd guess! I know that my financial
condition would be healthier if only I could get a taste for
cheap booze. And of course rid myself of the taste for things like:

Salade de foie gras (Perigord)
Categories: Salade, Froid, Canard, Foie, France
Serves 6

3 oak-leaf lettuce hearts
12 oz duck foie gras, cooked, chilled
3 Tb walnut oil
1 Tb sherry vinegar
s&p
1 Tb raisins
1 Tb pignoli
12 chives (chopped? recipe doesn't say)
2 oz cepes preserved in oil

Wash, trim, and prepare the lettuce. Tear and put in a salad bowl.

Cut the foie gras into thin slices.

In a bowl, combine the oil, vinegar, salt, and pepper. Whisk. Toss
salad with this, adding the raisins, pine nuts, and chives.

Divide the greens among 6 salad plates, topping with cepes,
foie gras, and a couple chives. Strew a few truffle shavings
over. Serve with grilled toast.

http://www.mygale.org/~cuisine/recettes.htm
Posted to NCE 26 May 98

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