Text 19298, 68 rader
Skriven 2011-12-20 13:48:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: STRAIGHTFORWARD 372 11220
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 -=> Quoting Jim Weller to Michael Loo <=-

 ML> Not sure that there's a linear relation between intoxication and
 ML> body weight.
 JW> There certainly is a relationship.

 JW> As a 118-lb weakling I sometimes drank prodigious
 ML> amounts without apparent ill effects, but in my unhealthy 180s
 ML> sometimes a mere two or three pints could make me pretty silly.

 JW> But there are other factors that come into play too: frequency of
 JW> imbibing (one must stay in training), fatigue, combining with food
 JW> or not, heredity, overall health etc.

And age and gender.
 
 DD> find a way to use up that Limoncello now that you have invested
 DD> in it.
 
 ML> Chilled to < 0C and served as a sippin' shot is probably best.

Chilled to < 10C is even better.  You have to chill the shot glasses
as well as the bottle.   I won't freeze solid at that temperature, but
the glasses will frost up attractively.  If too cold, it may freeze
your lips.

 JW> That has been the best way to date. All the cocktails that were
 JW> Limoncello forward were slightly disappointing.

Agreed.  That would be wasting a lovely liqueur.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: A Limoncello
 Categories: Newsgroups, 06mar2002
      Yield: 4 servings
 
           ;
 
  > We were given a bottle of Limoncello last summer - I love it.  I had
  > never had or even heard of it, so I served it on a hot summer's day
  > over ice, or with ice and tonic.  Is that how you serve it (or how
  one > "should" serve it)?
  > > Anne
  
  Grazie per le parole dolce. I keep the limoncello in the freezer and
  serve it in cold little glasses. Like vodka. I am served it at 4-5 PM
  very often at neighbors', but I haven't seen it mixed at all. My
  nasty old neighbor hung around at a garden birthday dinner I was
  serving, so I poured him a glass.  He said "Damned Americans!  This
  stuff is poisonous when you make it so cold."  As he was drinking it.
  The pie recipe is born by necessity. There is no shortening here and
  I don't like those heavy sweet local crusts with apples.  There is
  puff pastry however in the freezer case. So I do the filling from
  "Beat This!" cookbook in a buttered pie pan and cook it with puff
  pastry over it.  I cut out shapes with a tiny cookie cutter for steam
  and use them to decorate it.  I don't cut the corners off, so it
  puffs up like a big crunch hankie and looks cool, and is salty like
  pie crust against the sweet apples.
  
  From: "Decobabe" <decobabe.Banana@liber
 
MMMMM

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