Text 32756, 79 rader
Skriven 2013-01-17 12:32:46 av Dave Drum (1:18/200.0)
  Kommentar till text 32733 av RUTH HANSCHKA (1:123/140)
Ärende: Idjits
==============
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 ->  -> ds-> Tell me -- what is a "gill water?"

 ->  -> Low oxygen water?

 ->  RH> 1/4 of a pint, four ounces American

 ->  RH> I had to go look that one up myself; it's not exactly in common
 ->  RH> use.

 -> You'd not have had to look it up if you had read my reply to Dale on 10
 -> Jan.
 
 RH> I must have skipped that one; I don't always have time to read
 RH> everything.

I understand completely - FIDO Cooking so just sooooo overwhelmed with posts.
 
 -> Gill = 1/4 pint = 4 fl oz = 1/2 cup. It's an old/archaic British measure
 -> often associated with HM Royal Navy - as in "They issue a gill of grog
 -> every day at the call of 'clear decks and up spirits'".

 -> Of course I made a mistake, as I often do at the crack of yawn. - the
 -> gill issued to the the British sailor was rum - in the form of "grog"
 -> which is a gill of really rough rum cut with a gill of water.
 -> Making for a half-pint of "grog".

 RH> Otherwise known as something I'll let you drink instead of me. It
 RH> probably made the water safer to drink though.  I can't imagine the
 RH> water carried on board ship tasted too good after a while, and heaven
 RH> only knows what else was in it besides water.

I'll have to take a pass as rum isn't one of my preferred quaffs. I can't
imagine that water aboard a ship of that time tasted good at any time unless it
was run-off from the sails - drunk BEFORE it got barreled for storage. The main
reason that the rum was cut with water - besides the roughness of the rum - was
that it made the rum go further. And it gave the purser (usually known as the
"nip-cheese") another opportunity to jigger the ship's accounts to his benefit.
Pursers were pretty much universally hated in the Royal Navy and an honest one
was treasured above "chink" by his captain.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Antipasto Sausage Skewers
 Categories: Five, Pork, Herbs, Vegetables, Appetisers
      Yield: 24 servings

     12 oz Fully cooked Italian sausage
           - in 1" pieces
     24    Basil leaves
     12 oz Jar roasted red peppers;
           - drained, rinsed, in 1" pcs
    2/3 c  Sun-dried tomatoes; in 1"
           - pieces
     14 oz Can artichoke hearts; drained,
           - quartered

  Heat a nonstick skillet over medium heat; mist with
  cooking spray. Add the sausage; cook, turning 2 or 3
  times, until warmed through and browned, about 8 minutes.

  Thread 1 basil leaf onto a wooden skewer. Add a piece of
  roasted red pepper, sun-dried tomato, artichoke and
  sausage, arranging them on the skewer so that it can stand
  up on the sausage end. Repeat with the remaining
  ingredients to make about two-dozen skewers.

  Recipe Source: Ashley Purser

  From: http://www.tastebook.com

  Uncle Dirty Dave's Archives

MMMMM

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