Text 17497, 79 rader
Skriven 2011-11-06 17:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: various & tastes 167
============================
 HN> Hmmm, are they giving him Magnesium in 
 HN> the infusion as well? When they omitted
 HN> that from one of Anne's treatments,
 HN> there was a noticeable drop in her energy 
 HN> levels

Interesting. I think it's not in the protocol, so
I imagine no. I'll do some reading, and if it seems
compatible with his regimen, I'll put forth the
possibility.

 HN> Damn! Sweet tooth can be very bad! Have you been
 HN> testing your blood numbers at all? And now you're 
 HN> liking Coffee too? (is the caffeine still hyper
 HN> affecting you?).

Yes, no, yes (I actually always liked the taste of
coffee and loved the smell of it), yes.

 -> Oh, yes, Courvoisier now chokes me.
 HN> HOLY CRAP!!! What about rum? Scotch?
 HN> Bourbon? 

I discover that Bourbon and Scotch work for me but only
on the rocks! I imagine Cognac might, too, but I won't
do that - and this means that a decent single malt is
on the verboten list.

 -> original helles - slightly skunky, an average lightish
 -> beer with some hop presence and a lot of grain. C-
 HN> Green bottle??

All green bottles.

 -> Oktoberfest - very disappointing; just a tiny bit hoppier
 -> and a tiny bit stronger but essentially similar to the
 -> original. C
 HN> Eh...what can I say...We'll blame
 HN> this one on those taste buds!

It was a sad pale imitation of an Oktoberfest beer. Perhaps
it's better in Munich, but I'm thinking that it is brewed for
quantity quaffing rather than satisfying sipping.

 -> Squid Vinaigrette
 HN> I LIKE squid! Have a friend in Perth
 HN> Australia who says to tenderize squid
 HN> you can used mashed up kiwi fruit!

Kiwi has similar enzymes to papaya.

WHISKEY BALLS WITH CHOCOLATE COATING
cat: dessert
servings: 54

1 1/2 c chopped pecans
1 1/4 c George Dickel Tennessee Whisky No. 12
2 lb powdered sugar, sifted
1/2 lb butter, room temperature
1 Tb vanilla
h - chocolate coating
1/4 c paraffin, melted with
3/4 c chocolate

Soak pecans in whiskey overnight in a large mixing bowl.
In the morning, add the remaining ingredients and mix
thoroughly on medium speed. Have additional powdered
sugar on hand in case mixture is too thin (it should
be firm enough to knead). Form into 1" balls.
Refrigerate on cookie sheet lined with wax paper
until balls are firm. Dip in chocolate coating with
ball on the edge of a fork. Return to wax paper and
refrigerate until firm again.

Source: George Dickel

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)