Text 31738, 91 rader
Skriven 2012-12-13 07:49:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Club Soda
=================
MICHAEL LOO Said to DAVE DRUM about Club Soda 695

ML>  ML> Doubt. I think every flavored water I have seen has Na and/or K
ML>  ML> in it - not necessarily very much, but at least some. Club soda
ML>  ML> I think still has a row of zeroes.

ML>  DD> Club soda, not to be argumentative, rather to be informative is
ML>  DD> *MUCH* different from seltzer/sparkling water. There is a
ML>  DD> definite flavour to club soda that is not in regular fizzy
ML>  DD> water.

ML> Yeah, got it backward, as my usual experience with
ML> such things is Scotch and soda, hold the soda.

I often prefer to drink club soda over the flavoured (cola, lemon-lime, 
etc). But I am too damned frugal to buy it at the stupormarkup - where 
they charge the same price (or a, can you imagine it, premium) for 
unflavoured, unsweetened fizzy water as they do for flavoured, sweetened
soda. And it's hard to find in a 12 oz can ... liters and two liters, 
sure. But, I don't want to drink a whole liter at one go ... so, by the 
time I get back to it the bottle has gone flat and is less interesting 
or satisfying than tap water.

I also like tonic water - hold the hooch. If I am going to drink booze 
(a rare occasion) I prefer it straight up. C. C. Waterback could have 
been patterned after me -- except that I don't care for C. C. as a 
drink.

Sometimes, on social occasions, if I don't feel like imbibing and don't 
want to appear to be a wet blanket or stick-in-the-mud I will sip from a
tall club soda with a twist or a tonic water - same way.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fried Zucchini Blossoms
 Categories: Squash, Appetisers, Beer
      Yield: 4 servings
 
           Oil (for frying)
  1 1/4 c  All-purpose flour
      1 ts Kosher salt
     12 oz Chilled Pilsner, lager-style
           - beer, or club soda
     24    Zucchini blossoms; stamens
           - removed
           Sea salt
 
  Ingredient info: Zucchini blossoms are sold at farmers'
  markets, better supermarkets, and melissas.com.
  
  In Italy, fried zucchini blossoms are the jalapeño poppers
  of the jet set. Crunchy, salty, and utterly addictive, they
  go perfectly with an aperitivo, from a Bellini to a
  Negroni.In a large pot, heat about 2" oil over medium heat
  until a deep-fry thermometer reads 350øF/175øC. Combine
  flour and salt in a medium bowl, then whisk in beer until
  almost smooth (some small lumps are welcome-don't over-whisk
  or you'll deflate the batter). One by one, dredge the
  blossoms in batter, shaking off the excess; gently lay them
  in the oil, without crowding the pan. Cook, flipping once
  with a slotted spoon, until golden brown, 2-3 minutes total.
  Transfer to paper towels to drain. Sprinkle with sea salt
  and devour while hot.
  
  Variation #1: For an even lighter, crispier crust, fold 3
  stiffly beaten egg whites into batter and proceed as above.
  
  Variation #2: Stuffed blossoms are a favorite in Italy. To
  fill about 16, combine 1 cup ricotta, 1 tablespoon freshly
  chopped mint, and 1/2 teaspoon finely grated lemon zest in a
  bowl. Season with kosher salt and freshly ground black
  pepper. Using a spoon, fill each blossom with about 1
  tablespoon ricotta mixture, then dip in batter and fry as
  above.
  
  by The Bon Appétit Test Kitchen
  
  Bon Appétit | July 2011
  
  4 servings
  
  MM Format by Dave Drum - 27 July 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

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