Text 18549, 61 rader
Skriven 2011-12-02 05:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: one off 297
===================
 JW> Up here it will be French's or nothing. I don't expect much; I would
 JW> merely buy a can out of curiosity.

Have patience for a year or two and I'll maybe bring some up.

 ML> I've never had an Amrut product
 ML> but would be willing to take a field trip to Bangalore
 ML> to see what was what.
 JW> As Bodle used to say, apply for a gummint grant!

Effects of IndoScots cultural cross-pollination on the
international premium beverage industry, part I: Bangalore

 JW> come home with some Fundador at $38.
 ML> Fundador is respectable.
 JW> I like it and it is good value for the price. (I should have bought
 JW> it last month in Alberta for $15 less!)

I once got Ara Jan Armenian brandy, which reminded me
powerfully (term chosen carefully) of cheap Spanish
brandy. It did the job, but I'm not sure I'd buy it
again even for $14.99 net. I'd certainly drink it if
offered for free, though.

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

      Title: Scottish Rabbit Curry
 Categories: Ethnic, Meats, Hot
      Yield: 6 servings

      1    Fresh Rabbit                        1 ts Mushroom-powder
      6 oz Streaky Bacon                            Celery (optional)
      6    Button onions                            Coco-nut (optional)
      4 tb Butter                                   Salt and cayenne to taste
      1 tb Flour                               1 pt Well seasoned stock
      1 tb Curry-powder

  Choose a fat, fresh rabbit.  (To test it, examine the kidney.)  Cut it into
  at least twelve pieces; brown these in butter, with onions.  When browned,
  if you wish delicate cookery, pour off the butter and add three-quarters of
  a pint of well-seasoned stock, one large spoonful of curry-powder and one
  of flour, six ounces of streaky bacon cut into half inch cubes, and also
  half a dozen button onions.  Season with a teaspoonful of mushroom powder.
  Simmer this slowly for half an hour at least, stirring it.  Add what more
  seasonings you think required, as cayenne, a little turmeric, or some acid.
  Pile up the pieces of rabbit and pour the sauce, which should be thickish
  as in all curry dishes, over them.  Serve with plain boiled rice in a
  separate dish.

  Fresh coco-nut is an excellent ingredient in mild curries.  Rasp and stew
  it the whole time; we do not like green vegetables in curries though they
  are sometimes used.  Mushrooms are an enrichment, celery is good, and onion
  is indispensable.

  From: The Scots Kitchen With Old-time Recipes Shared By: Pat Stockett

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