Text 6001, 109 rader
Skriven 2011-01-19 06:51:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av HAP NEWSOM
Ärende: Drinkies
================
-=> hap newsom wrote to Dave Drum <=-

 -> I dunno. I don't (and have never) cared for gin. I'll go a long way to
 -> avoid it.

 hn> I'm the same way about vodka, I prefer gin.
 hn> I like Gin Bloody mary's, and martini's. don't
 hn> like vodka drinks at all. Vodka makes me
 hn> sick...had some friends in Bethesda MD
 hn> got me drunk on Black Russians...then
 hn> put me in the top barracks bunk...
 hn> boy was THAT a mistake they paid for
 hn> dearly! (grin)

 -> BTW - I found in researching the subject that the Martini is *NOT* named
 -> for Martini & Rossi vermouth. It is either a corruption of a cocktail
 -> named for a left coast bartender named Martinez - or named for a
 -> Philadelphia bartender named Martini ... depending on which source you
 -> believe. And the most common vermouth brand called out in recipes is
 -> Noilly Prat ... go figure.  Bv)=

 hn> I think we had this whole conversation
 hn> a few years ago!

We did? I don't remember it at all. But, we've gone some odd places on this
echo. Heck, I also found that the so-called "Martini glass" is actually a
cocktail glass. A stemmed glass which has a cone-shaped bowl placed upon a stem
above a flat base. It is mainly used to serve cocktails. Its form derives from
the fact that all cocktails are traditionally served chilled and contain an
aromatic element. Thus, the stem allows the drinker to hold the glass without
affecting the temperature of the drink, and the wide bowl places the surface of
the drink directly under the drinker's nose, ensuring that the aromatic element
has the desired effect.

A standard cocktail glass contains 4.5 US fluid ounces (13.3 cl).

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

      Title: Vuelve a La Vida (Return To Life Cocktail)
 Categories: Seafood, Appetisers, Fruits, Vegetables, Chilies
      Yield: 4 servings
                 
    1/2 lb Octopus
      3 lb Small to medium shrimp
    1/3 lb Crab meat
    1/3 lb Squid
      1 sm Ripe tomato; chopped
      1    Serrano; seeded, minced
      1 lg Avocado; peeled, chopped, +
           - enough for garnish, if
           - desired
      2    Green onions; w/tops, sliced
           - fine
      2 tb Minced cilantro

MMMMM---------------------COCKTAIL SAUCE----------------------------
    1/2 c  Ketchup
    1/2 c  Fresh lime juice
    1/4 c  Water
           Salt
 
  Boil each type of seafood in salted water separately,
  until tender:
   
  Octopus: You may have to purchase a whole octopus. A
  large one (more than l pound) may require up to 2
  hours; a smaller one may take only l 1/2 hours. Cut
  the thick portions of cooked octopus meat into
  1/2-inch rings, but leave the slender tips of the ten
   
  Shrimp The shrimp are done when they turn pink about 3
  to 4 minutes. After cooking, cool and peel.
   
  Crab meat Fresh crabmeat requires about 3 minutes of
  cooking. Cool and remove meat from the shells.
   
  Squid: Cut the squid into 1/4-inch rings, removing the
  hard core from the head and separating the tentacles
  into 3 or 4 bunches. Boil only for about l0 minutes;
  overcooking will toughen meat.
   
  Prepare the sauce by mixing the ingredients together.
  Toss the prepared seafood with the vegetables and
  cilantro.

  Serve in old-fashioned ice-cream sundae glasses or
  in fluted goblets. If  desired, you may garnish with
  slices of avocado.

  Makes 4 servings.
   
  Dallas Morning News 3/27/96
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... I always find it harder to say the things I mean than the things I don't.
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