Text 1818, 108 rader
Skriven 2010-09-19 17:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Various
===============
 GJ> there were other reports (mainly USAn) which were critical of
 GJ> the benefits of glucosamine, recommending pain killer pills
 GJ> instead

 JW> There may be a built-in pro-pharmaceutical bias there.

> I suspected that.  Also a possible innate tendency to reject
> "foreign" discoveries, particularly from Russia

There has been a lot of research in recent years in Russia, Germany
and Korea on seperating fact from myth on the medicianl properties
of traditional herbal medicine. That work is virtually ignored here
in Canada and the USA. I hate to sound like a conspiracy theorist
but big pharma has no interest in non-patentable herbal cures. And
perhaps rightly so given the nature of their business, but our two
federal governments which fund health care to a greater or lesser
extent depending on which country we are talking about, should care
and underwrite further research.

 JW> Bring back the "where the bloody hell are you?" bikini babe.

> Some local fuddy-duddies objected to it

I can imagine.
 
 JW> ... Adelaide is very hot, so large numbers of tourists die each
 JW> year.

> You are trying to undo my good work!

Just a humble purveyor of The Truth.

 JW> NZ guy said, "Don't apologize... all you Americans make the same
 JW> mistake."

> Hahahahaha!  I love it!  How did Rod react? 

They both had a good laugh.

But never mistake an Austrian for German. That is no joking matter!

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

     Title: The Oaxaca Old Fashioned
Categories: Alcohol, Beverages
  Servings: 1

  1 1/2 oz reposado tequila (El Tesoro
           recommended)
    1/2 oz mezcal (Los Amantes Joven
           recommended)
      1 ts agave nectar
      2 ds Bittermens Xocolatl Mole
           bitters (substitute
           Angostura)
           Wide swath of orange zest,
           for garnish

There are many ways to tinker with classic drinks, but unfortunately
not all or even most of these adaptations are good (mango mojito,
anyone?). Here's a relative newcomer that more than makes up for so
many lackluster takes on classics: the Oaxaca Old Fashioned.

Developed by New York barman Phil Ward a few years back while
managing the bar at Death & Company (Ward is now at the agave-
oriented Mayahuel), the Oaxaca Old Fashioned takes one of the
central, and, if I may say, greatest drinks in mixology and gives it
a south-of-the-border spin. The result is a drink that is simple yet
elaborate, with the sparky mellowness of reposado tequila accented
by the ethereal smokiness of mezcal, with traces of spice and
chocolate dancing around the edges. 

What with all the recent mezcal discussions that have been taking
place here and in the New York Times, the Oaxaca Old Fashioned is a
fantastic way to get started at the mezcal well.

(One note on ingredients: when the New York Times first ran this
recipe in 2007, they called for Angostura bitters. The drink is
better, and properly made, with Bittermens Xocolatl Mole Bitters,
which were unavailable commercially at the time the article came
out, but were in use at Death & Company; Bittermens is now available
in select stores and for online purchase, and while Angostura will
get you there in this drink, you should really check out the mole
bitters for the full experience of deliciousness.)

Combine ingredients in a mixing glass and fill with ice. Stir to
chill, then strain into an ice-filled Old Fashioned glass. Twist
orange peel over drink and use as garnish (for extra flavor and
excitement, flame the peel by spraying the orange oil through the
flame of a lit match and on top of the drink)

Posted by: Paul Clarke

  From: Serious Eats                    
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Just 'cause I peel my banana from opposite end, don't mean I'm weird.

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