Text 9242, 88 rader
Skriven 2008-06-18 10:54:00 av Michael Loo
     Kommentar till en text av NANCY BACKUS
Ärende: sch-h-h-o-o-tch 478
===========================
 NB> Oh, an extra Scotch is always a nice thing anyway... ;)  Considering
 NB> that, unless I had brought my own, there isn't any of that* worth
 NB> drinking either, most of the time though, just the thought of it is
 NB> enough to raise the eyebrows the rest of the way, and give ME a little
 NB> pleasure... (G)

If I don't fly to the picnic (I'm up in the air about this at
the moment [g]) I might bring some interesting Scotch if I
have any handy.

 ML> Congeners they call them, and some of these are actually toxic
 ML> as well as making you feel more lousy than you would if you
 ML> drank purer spirits.
 NB> Anything in too high a quantity could be toxic... and in small
 NB> quantities even toxins can be safe often enough...

These are toxic even in small quantity, that's what I was trying
to imply. Even ethanol, that most harmless of substances, is toxic
in large quantities.

  but, yes, I hear
 NB> what you are saying...  Vodka isn't something I go out of my way for...
 NB> have had the occasional one, or had it mixed with something else, but
 NB> generally, IF I'm in the mood for a drink, it will be my single
 NB> malt... and I haven't had a hangover for many years... :)

I don't generally hang over much either, and it's been a while
since I had vodka for any particular reason other than to taste
a new brand. I don't drink to get drunk, except on a bad flight
on an airplane, plus I enjoy the taste of booze. Hence the fact
that I'll drink straight whisk(e)y or rum or brandy in preference
to having it put into a cocktail.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: (Vegan) Vegetarian Haggis
Categories: Vegan, British, Beans, Nuts, Grains
  Servings: 8

      1 sm onion, finely diced
      1 TB olive oil
      2 TB shortening
      1 md carrot, finely grated
      1 c  button mushrooms, diced
    3/4 c  red lentils
      2 c  vegetable stock
      1 c  canned kidney beans, mashed
           with a fork
    3/4 c  mixed nuts, finely ground
      2 TB soy sauce
      1 TB lemon juice
      1 ts fresh rosemary, minced
      1 pn cayenne pepper
           salt and fresh ground black
           pepper, to taste
      3 c  quick-cooking oatmeal
    1/2 c  Scotch
    1/3 c  water

Preheat oven to 375 degrees F.

Combine the onion, olice oil and shortening in a large skillet over a
medium-high flame and saute until onions are just tender, about 4
minutes.  Add the carrots and mushrooms and saute another  3 minutes.

Add the lentils and 1 1/2 cups stock and bring to a simmer.

Meanwhile, combine the kidney beans with the remaining stock.  Once the
lentil and vegetable mixture has reached a simmer, add the beans, nuts,
soy sauce, lemon juice and seasonings.  Cover, reduce heat to low and
simmer 10 minutes.

Stir in the oats, Scotch and water and remove from the flame.

Lightly oil 8 ramekins or other small baking dishes.  Spoon the haggis
into ramekins, cover with foil and bake for 30 minutes.  Uncover during
final 5 minutes.  Let cool 10 minutes before serving.

Makes 8 servings. (at least! - JW)

somebody in alt.food.vegan

MMMMM

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