Text 1082, 111 rader
Skriven 2010-09-05 19:27:00 av Dave Drum (44872.cooking)
   Kommentar till text 1034 av MICHAEL LOO (1:123/140)
Ärende: Bourbon
===============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Are these things shudderfully true? I'd have hoped that Beam was
 ML> the world's largest-selling whiskey.

 DD> Beam is the largest selling bourbon. But, Daniel's is not, by
 DD> definition, bourbon. As not all wine made by methode champenoise is
 DD> Champagne.

 ML> Not exactly parallel, as the definition of Bourbon isn't geographical
 ML> (there used to be, for example, Maryland Bourbon), though Tennessee
 ML> whiskey is. Bourbon is defined by ingredients and process, and no
 ML> matter how the JD people whine and lie about it, their product
 ML> qualifies as a Bourbon; they're just not required to admit it,
 ML> because Lem Motlow convinced the government to allow the appellation
 ML> "Tennessee whiskey" to be used instead. Beaune Clos de Feves is a
 ML> "Bourgogne rouge" but is not required to (and does not) call itself
 ML> that. I can call myself God's gift to women and a silver-tongued
 ML> philosopher, but that doesn't mean I'm not in the last analysis a
 ML> slightly paunchy graying old Asian guy.

Once upon a tyme, many yonks ago, Kentucky passed and attempted to enforce a
law that stipulated that only "corn whiskey" made in Bourbon County, KY. could
be called bourbon. Beam and Brown, Foreman objected and appealed. So the law
was amended to say that only "corn whiskey" made in Kentucky could be called
bourbon. And distillers far and wide raised hell in federal court. Now,
although bourbon can be made anywhere, only Kentucky legally has the right to
have the state's name on the label as a "bourbon" product. 
 
I famously abhor gin. One holiday season a salesman gave my dad a quart of
Virginia Gentleman Bourbon. Pop twisted off the cap, sniffed, sipped and put
the cap back on, pulling an awful face. After a brief discussion I swapped him
about half of a half-pint of Gordon's Gin (residue from a date) for the quart
of "bourbon". My Dad got the best of the deal. Whooooooooooo ... that was some
horrid hooch. His comment after I admitted I had been skinned was "It's about
the same quality as the salesman's line of goods." Apparently he never gave the
guy another order.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Wild Turkey Wild Turkey
 Categories: Game, Booze, Chilies, Cheese, Herbs
      Yield: 4 servings

      1    Wild turkey breast
    1/4 c  Honey
    1/2 c  Wild Turkey bourbon
      2 tb Spicy deli mustard
      1 tb Worcestershire sauce
      1 c  All-purpose flour
      1 ts Hungarian sweet paprika
    1/2 ts Cayenne; to taste
    1/2 ts Kosher salt
    1/4 ts Dried thyme
    1/4 ts Dried basil
    1/4 ts Onion powder
    1/4 ts Garlic powder
           Oil for frying
    1/2 c  Grated Parmesan cheese
      1 tb Minced parsley

  Wild turkey strips are marinated in honey, bourbon, mustard,
  and Worcestershire sauce. They are then coated with seasoned
  flour before frying. 

  Remove the skin from the wild turkey breast and discard.
  Slice the meat crosswise into strips about 1/2" wide and
  1" thick. Wash the meat and pat dry.

  Place the honey in a medium micro-safe bowl and heat on High
  for 1 minute. Whisk in the bourbon, mustard & Worcestershire
  sauce until smooth. Pour this marinade into a large freezer
  zip-top bag. Add the turkey breast strips, squeeze out the
  air, and seal. Toss to completely coat the meat and
  refrigerate for 4 hours.

  Whisk together flour, paprika, cayenne pepper, salt, thyme,
  basil, onion powder, and garlic powder. Place mixture into a
  new dry zip-top freezer bag.

  Remove turkey breast strips from the marinade and shake off
  excess liquid. Place the strips into the bag with the
  seasoned flour. Seal and toss to coat strips.

  Heat 1/2" of oil in a heavy skillet. Fry turkey strips until
  golden. Do this in batches in order not to crowd the pan.

  Drain on paper towels. Sprinkle with Parmesan cheese and
  minced parsley and serve hot.

  Wild turkey strips may be served as an appetizer or entree.

  Yield: 4 servings
 
  From: http://homecooking.about.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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