Text 9690, 67 rader
Skriven 2011-04-18 06:25:00 av Dave Drum (50865.cooking)
   Kommentar till text 9655 av MICHAEL LOO (1:123/140)
Ärende: Faux News
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> The tagline on their radio "news" casts is "We report. You decide."
 DD> Which my mind gives a hearty, cynical snort and re-words into "We
 DD> decide what to report."  Bv)=

 ML> We report what the advertisers decide. Then you decide
 ML> what to buy.

I maintain that it is more politically driven that advertising driven.
 
 -=> Dave Drum said to Jim Weller <=-

 DD> I found the drink formula on-line, just to clarify. Building the drink
 DD> in my head is a process similar to using one's mental taster on a new
 DD> recipe.

 ML> Oh. I find that doing this trick with food is easier than
 ML> with booze, perhaps because the alcohol changes the playing
 ML> field, or perhaps because I have more experience with food
 ML> flavors than with strong liquors. !

Yeah. Right.
 
 JW> I didn't notice the blue part on the first read.
 DD> London Blue Ruin is AFAIK a knock-off of Bombay Sapphire ... or, so I
 DD> assume. Blue ruin is a common enough Brit slang name for cheap gin. I
 DD> don't know of my own experience since I class gin with okra, grits and
 DD> hominy. It's all (including sloe gin) nasty.

 ML> Bombay Sapphire is one of the loveliest potables on the
 ML> planet. But it isn't blue. For many years I wasn't aware
 ML> of this fact, having tasted it only in dimly lit bars
 ML> and such dens of iniquity. Turns out the bottle is blue,
 ML> but the gin is ordinary in appearance. The citrus, nut,
 ML> and cake spices on the nose distinguish it.

I still won't drink any hooch that tastes like the Rose Brilliantine Hair Tonic
that my grandfather used to use to slick down his hair.  Eeeeeeewwwwww ....

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

      Title: Rose Wine Glaze
 Categories: Five, Wine, Fruits
      Yield: 3 /4 cup

    3/4 c  Apple jelly
      1 tb Rose wine
      1 ts Sugar
 
  Heat all ingredients in heavy small saucepan over low
  heat, swirling pan occasionally, until jelly melts and
  sugar dissolves. Increase heat and boil until syrupy,
  about 6 minutes.

  Makes about 3/4 cup.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... In wine there is wisdom, in beer is strength, in water there is bacteria.
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