Text 11412, 62 rader
Skriven 2011-05-28 20:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: boozle 394
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 ML> A quarter cask is 133 bottles. Just to put things into
 ML> perspective. I hope he made it stretch at least into fall.
 JW> He was always generous with his friends so they were very generous to
 JW> him the rest of the year with gifts of store bought blended whisky.
 JW> Figure 133 days from Boxing Day.
 
So sort of like half a bottle a day for self, half a bottle
for friends. That actually sounds reasonable.

--
 ML> Tequini
 JW> Loose the jalapeno and we'd have a good drink. I like chilies but
 JW> they don't belong in everything. Not even bacon does.

Ate today at a place that had a bacon brownie. Didn't order
it. Instead had a burger with bacon, roast pork belly, and
white beans with bacon. The annoying thing was that 3 oz of
pig belly cost $12.50. I almost complained, but it really
did taste quite good. It had been, at a best guess, simmered
in liquid, then frozen and cut into neat pieces, rolled in a
rub, and finally thawed and browned.

 JW> More boozy pork stuff: 
 JW> Title: Roast Pork Loin with Sage Crust and Apple Brandy Sauce

Looks decent, but 160 is way too high, and regular brandy
would be far better than apple for this purpose (Calvados
just plain doesn't taste as good).

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pork Cardinal Style
 Categories: Cyberealm, Main dish
      Yield: 4 servings

      9 oz Apricots,dried
      2 tb Brandy
      1 ds Pepper
      1 ds Thyme
      1 ds Garlicpowder
      2 tb Oil
     18 oz Porkfilets
      1 ds Salt
  1 1/2 oz Butter
      6 oz Heavy Cream
      2    Rice Cooking Bags,Instant

  1.The day before ,cover the dried apricots with water and cook until
  they are soft. 2.Mix brandy and seasons with 1 tablespoon oil and
  brush the meat with it from all sides. and let it set for 30 minutes.
  3.Cook rice according to directions. 4.Heat the leftover oil and fry
  the meat in it until it is browned on all sides;add salt;take out
  meat and keep it warm. 5.Add the apricots with the juice,leftover
  marinade and the butter to the fryingfat in the skillet;stir and let
  cook until it is reduced a little. 6.Add the cream and taste sauce
  and season more if nessesary. 7.Cut meat into slices and serve on
  rice with the apricots. Translated by Brigitte Sealing

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