Text 7770, 78 rader
Skriven 2011-02-27 17:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: word issues 41
======================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> M's note: not sure if that should be 12 oz or 1/2 oz

 JW> For a cocktail I'd go with the 1/2 oz.

 ML> Since balance is a benefit to most cocktails, the 1/2 oz
 ML> is pretty obvious

I thought so.

 ML> my condoning of the 12 oz was a bit of a joke

Me Duh! I guess I had no sense of humour that day. But I really should
have twigged to the fact that you would never drown your booze in
12 oz of fruit juice.
  
 ML> further, how many drinks do you know that are
 ML> served in glasses larger than 12 oz total?

Just those hurricane glass giant cooler things with lots of crushed
ice.

 ML> Water was a necessity, probably #1 in the summer.

 JW> That's never a problem around here, although there is a slight risk
 JW> of beaver fever.
   
 ML> Giardiasis...
 ML> in the 1990s, it was claimed that every stream in the lower 48
 ML> was contaminated by the time it got below timberline, every
 ML> single one.

That's amazing... and a little scary. The chances of getting it here
are rather remote. Of all the outdoor types I know, only one has
ever had symptoms of it and we all drink untreated water when
camping, fishing or canoeing.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Trout Nantua With lemon Butter Sauce
 Categories: Trout, Crayfish
      Yield: 2 servings
 
      2    Trout fillets
           Salt and pepper
           Flour
           Butter
      1 lb Crawfish tails
      2 tb Capers
      1 lb Butter
      1    Lemon; juice of
           Beef stock
 
  Season trout with salt and pepper and dredge in flour. Saute 4
  minutes per side in a little butter. Remove and put on warm
  platter. In drippings put crawfish and capers. Saute until hot.
  Pour over fish. In pan and a little flour, beef stock, and lemon
  juice. Whisk, blending well. Remove from heat and add butter.
  Allow to melt, while whisking. Pour sauce through strainer and
  serve over fish.

  Source: Chef Michael Rouselle, Brennan's Restaurant, N.O.LA.
  
MMMMM
 


Cheers

YK Jim


... Elephant garlic is neither garlic nor an elephant.

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