Text 11251, 94 rader
Skriven 2011-05-24 22:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: odd things 378
======================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> off-flavors would not be masked even if the beer were
 ML> iced and in an icy mug. Pabst, for example.

I have never had the dubious pleasure.

 ML> After the banquet I attended last week I decided to take
 ML> the jazz singer out for a drink - she ordered Scotch and
 ML> ginger and asked the bartender to use a decent Scotch. I
 ML> was not impressed. Even less when she ordered a second.

I once knew a prospector in Kirkland Lake, Ontario who was (a) a
Scottish immigrant from a distilling family and (b) penniless. Every
Christmas he got a quarter cask of Scotch from the family and a cheque
inside a Christmas card to cover the import duty. When it ran out he
relied on the kindness of friends. Back in my surveying days I paid
a visit to his little cabin in the bush with a fellow employee, two
girlfriends of the day and two bottles of Islay Mist (a Laphroaig
blend). He barely tolerated requests for ice from Americans and
water from women and children in his whisky. When one of the girls
said, "Scotch is like rye right?. I'll have mine with Coke" I
thought he'd have a stroke!  

 ML> 21
 ML> cat: booze
 ML> servings: 1

 ML> double Seagrams 7

 ML> I kid you not. This was in the list as such.

It would make sense as a pun if one said top off with a splash of
7-UP or pour 3 oz of Seagrams 7. But wait, a jigger is 1.5 oz., a
double 3 oz. How subtle!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Paprika Pork
 Categories: Hungarian, Pork, Alcohol, Chilies, Dairy
      Yield: 4 Servings
 
      1 tb Mild Hungarian paprika
      1 tb Medium-hot Hungarian paprika
      4    Pork chops, about 1/2" thick
           -trimmed of all fat
      2 tb Butter or margarine
      2 tb Vegetable oil
      2    Medium onions, cut cross-
           -wise thinly and separated
           -into rings
      6    Cloves garlic, chopped fine
    3/4 c  Dry white wine
      2 tb Slivovica (Plum brandy)
      2 tb Sour cream
           Strips of pickled mild red
           -peppers for garnish
 
  Mix the paprikas together and spread on a sheet of waxed paper.
  Rinse the chops under cold water, then dredge both sides of each
  wet chop in the paprika, making sure the entire surface of both
  sides is covered with paprika.

  Heat butter and oil together in a large skillet. Add onions and
  saute until they are soft. Add the garlic and cook another 2
  minutes, stirring occasionally. Push the onions and garlic to one
  side and add the chops. Brown chops on both sides, about 4 minutes
  each side. Add more oil if needed.

  Stir in wine and brandy. Bring mixture to a boil over high heat;
  reduce heat to low, cover and simmer the chops a minimum of 10
  minutes on each side depending on their thickness.

  Remove the chops to a serving platter and keep warm. Stir together
  the onions, garlic, and juices left in the pan. Increase the heat
  and cook, stirring constantly, until the mixture is the
  consistency of a thick soup. reduce the heat and add the sour
  cream and mix well. Pour the sauce over the chops, garnish with
  the pickled pepper and serve hot with egg noodles or boiled
  potatoes.
 
MMMMM
  

Cheers

YK Jim


... He just smiled and gave me a vegemite sandwich.

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