Text 27353, 122 rader
Skriven 2012-07-19 22:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: in passing 985
======================
 ML> You can't get 40-year-old balsamic
 JW> That doesn't surprise me.

I suppose if you went to Italy with a wad of cash, there
might be some possibility, but even then, perhaps
especially then, one might want to be quite careful.

 ML> I've had some bizarrely expensive balsamics
 JW> I have not.

No loss.

 JW> My favourite pairing is old Cheddar and (just a little) strong
 JW> mustard. Often with either pickles or onions along with it.

Today we weren't hungry at dinnertime, so Lilli just had
young Cheddar and a half bottle of Woolundry Rd McLaren
Vale Cabernet 2010, which is excessively plummy, excessively
tannic, and excessively sweet, on the strength of all of
which Parker gives it an 85 (he's a tough grader). I had
some mini-empanadas, 3 beef and 2 chicken, courtesy of the
Sheraton club lounge - they were not nasty and did not go
badly with the wine. The Cheddar and the tannin went well
also.

While we noshed, a thunderstorm came by, but then instead
of doing usual passing thing, stalled just north of us; we
got to see a really neat sunset partially obscured by the
cumulonimbus, with the sunbeams reflecting off the lightning,
according to Lilli, and then a lightshow rivalling that of
the June 30 storm in Washington, except that it lasted until,
well, there was just a farewell thunderbolt that set off car
alarms in one of the nearby parking lots, and it's 11 pm, so
that's 3 hr plus of thunderstorm. Luckily the winds didn't
last but a few minutes, so I imagine there wasn't nearly so
much damage as the storm 2 weeks ago caused. Wholly frijoles,
I just got the latest NWS radar, and we're getting another
smaller but equally intense one in an hour, so there's
another chance..

 JW> Title: Kapsalon (Dutch Poutine)
 JW> potato chips
 JW> From: Www.Theregister.Co.Uk           

I presume these chips are french fries, rather
than crisps.

 JW> Last comment on very old balsamic...
 JW> ... I don't see why people don't use it in sex play. That's how good
 JW> it is 

Cost.

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title:  Kathy Pitts' Frijoles Refritos (Refried Beans)
 Categories: Mexican, Beans
      Yield: 1 batch
 
      2 c  Beans, well washed and
           -picked over
      1 lg Onion, finely chopped
      1 sm Dried red chile pepper
           -crushed
      6 c  Water or ham broth. Up to
           -1 cup may be beer
      1 ts Ground cumin
      1 tb Mexican oregano
           Lard/drippings for frying
           Grated mild cheddar
           Cheese for garnish (optl)
 
  Do not soak the beans overnight (Mexican cooks don't).  Instead,
  place all ingredients in a deep pot, and bring to a boil.  Turn off
  the heat, cover, and allow the beans to sit for an hour.
  
  Return the beans to a boil, reduce heat, and simmer until the beans
  are tender (to test, remove one bean from the pot, and blow on it.
  If the skin splits, they're done).  Cooking time will depend on the
  type of bean used (pintos cook fairly quickly, black beans take close
  to forever), the age of the bean, and the mineral content of your
  water.
  
  Salt to taste.  Never salt beans at the beginning of the cooking
  process, as the salt will toughen them and they will take longer to
  cook.
  
  In a large shallow pan, preferably a black iron frying pan, melt 3
  Tbsp. of lard or drippings.  When the lard is melted, ladle about a
  cup of beans, including some of the cooking liquid, into the fat.
  Use a potato masher to mash the beans into a puree.  Continue adding
  beans and liquid, along with more fat as needed, and mashing until
  all beans have been used.
  
  The consistancy of this dish varies with personal preferance.  Some
  cooks like a very smooth, almost liquid puree, while other prefer a
  stiffer mixture with some pieces of bean remaining.  The end result
  should be glossy, well flavored from the fat, and very rich tasting.
  
  The beans may be served plain, used as a filling for warm tortillas,
  or garnished with shredded cheese.
  
  A bean and cheese taco (refried beans, shredded cheese in a fresh
  tortilla) is one of my favorite things to have for breakfast.  They
  are also good served as an accompaniment for scrambled eggs.
  
  NOTE:  Some Mexican recipes for beans call for a sprig of Epasote (ep-
  puh-ZOH-tay) to be cooked with the beans.  This is an herb/weed known
  as Pigweed in the U.S.  It doesn't dry well, but it is very easy to
  grow (U.S. farmers consider it a pest).  If you can get ahold of a
  plant, it's worth cultivating, as it adds a nice, if undefinable
  flavor to the bean pot. It is not common in Tex-Mex beans, however,
  so if you encounter it in a recipe, feel free to omit it.
  
  Kathy in Bryan, TX
 
MMMMM
 

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