Text 8185, 68 rader
Skriven 2011-03-09 20:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: alcool 61
=================
 ML> my condoning of the 12 oz was a bit of a joke
 JW> Me Duh! I guess I had no sense of humour that day. But I really should
 JW> have twigged to the fact that you would never drown your booze in
 JW> 12 oz of fruit juice.

Actually, I seldom (except when in a weird mood) drown
my booze in any ounces of fruit juice. My preferred
mixers are 1. my own saliva; 2. branch water; 3. quinine
water; 4. ginger ale. Pina coladas are nice, but a virgin
one is just as good as a rummy one.

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

I did some looking, and it appears that that was an overreaction.
According to the Internet sources, principally giardiasis.org,
whose real identity I do not know, in 1987 the prevalence in the
general US population was 7.2%; thus a warning that all water
sources should be assumed to be contaminated might have made
sense. I can't find any evidence that the assertion I read,
that all water sources were contaminated, is true.

The info on giardiasis.org is mostly identical to that on
Wikipedia.

More looking. giardiasis.org and trichomoniasis.org are
both owned by missionpharmacal.com, makers of Tindamax, a
drug commonly used for both of those diseases.

--

I looked for a recipe whose name had infection in it, but
this is the closest I got.

Caramel Infusion (for hot chocolate)
cat: flavoring
yield: 1 batch

4 c granulated sugar
1/4 c corn syrup
1/2 c water
2 c heavy cream

Place the sugar, corn syrup, and water in a pot with
tall sides. Make sure there's no sugar on the sides
of the pot. On high heat, bring to a simmer, then
cook until it turns a medium caramel color. Do not
stir. Remove from heat and slowly pour in cream.
Return to a simmer and whisk smooth. Cool and store
in the refrigerator up to two weeks.

This makes a great sundae topping.

To mix the hot chocolate: In a mug, place 10 oz hot
chocolate and 2 Tb caramel. Stir in a pinch of salt.
Top with lightly sweetened whipped cream and a few
granules of large-grain sea salt, such as Maldon.

Buzz Bakery, Alexandria VA

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