Text 14344, 173 rader
Skriven 2014-06-20 19:20:37 av Dave Drum (1:3634/12.0)
     Kommentar till en text av Burton Ford
Ärende: Picnic incidents was: egg-planting
==========================================
-=> BURTON FORD wrote to DAVE DRUM <=-

 RH> Burt brought some to the 08 picnic at Janis's--that was our first
 RH> exposure to a really long aged cheddar.

 dd-> Some of that cheese was either dry and crumbly or it had big, crunchy
 dd-> crystals in it. Or both. The best was the five year old - sharp and with
 dd-> a good texture.

 BF> If I remember the dry,crumbly, cum/crystals was the 10 year old
 BF> cheddar. Like a good Eat, I loved the taste, and easily accommodated
 BF> the texture. And the five year old was indeed the best of what I
 BF> brought.  There were 6 and 7 year old cheddars that vied with the 5
 BF> year old.

I like all manner of cheeses - especially the stinky ones. And I can get along
with just regular old yellow "rat" cheese. 
 
 ->  DS> There was an infamous incident at the picnic near Montreal when a
 ->  DS> certain person (no longer in the echo) tried to claim the only
 ->  DS> decent knife as her royal right.

 dd->       Title: Aura Almanzar's Spanish Roast Pork

 BF> Odd isn't it that out-of-the blue Recipe that you appended to this
 BF> post?

Innit an the most amazing coincidence? Between that and throwing her
considerable weight around I formed a nearly instant aversion to La Goddess.
 
 dd-> ... Also at the Fly-Fest at Burt's where she wanted to claim a
 dd-> hand-blown tequila bottle that was intended for the hosts (Burt and
 dd-> Shirley). She and Georgia nearly came to blows over that before
 dd-> I settled things by announcing that, as the bottle was not empty
 dd-> it was going back home with me. Later I slipped to it to Burton
 dd-> on the sly.

 dd-> But, my money would have been on Georgia had it come to a knock-down,
 dd-> drag-out hair pull.

 BF> As long as the un-named person didn't get Georgia down to the ground.

That's hard to do (or used to be) as long as no metal is involved.  Bv)= 

 BF> Still got that bottle.  ANEJO PATRON Tequila.  375ml.
 BF>                         40% alcohol, 80 Proof.  Hexho en Mexico

 BF> Lovely squarish bottle that domes into a sort of pharmacy bottle neck
 BF> with curling out flange and a mushroom cork stopper.  The glass is
 BF> infused with small air bubbles.  There is a large round pontil on the
 BF> bottom, but I kind of think it's molded not blown... there's no hint of
 BF> the blow pipe break. (calling it a machine pontil and not a hand blown
 BF> pontil is just a former bottle collector's comment)  With just two
 BF> drams of Tequila left in it.

 BF> As I write, Shirley and I are tasting out those two drams.  Fiery. and
 BF> with a sort of sweet finish.  We were both surprised at how much we
 BF> liked sipping the plain Tequila... which we never tried before

Y'know, that's why I brought it in the first place. To let people try a really
good tequila. I remember a lot of comments like Clean Dave's "I never cared
much for tequila before. But, this isn't bad."

 BF> Apropos of nothing, remember the nick name "The Goddess"?

And Dave and Mary-Anne's daughter (Lynn?) doing the kowtow & scrape routine.
Yepper.

Tequila and watermelon is a woefully underused combination.

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

      Title: Tequila Mockingbird
 Categories: Beverages, Booze, Chilies, Fruits
      Yield: 1 guzzle

      1    Jalapeño pepper slice
      2 oz Patrón Silver Tequila
  1 1/2 oz Watermelon-Basil Purée
    3/4 oz Fresh lime juice
    3/4 oz Agave syrup; (one part agave
           - nectar, one part water)

MMMMM------------------WATERMELON-BASIL PURÉE-----------------------
      2 c  Chopped fresh watermelon
      7    Fresh picked basil leaves

  Purée both ingredients in a blender or food processor
  until smooth. Refrigerate until needed.

  Glass: Rocks

  In a shaker, muddle the jalapeño slice. Add the remaining
  ingredients and fill with ice. Shake for 10 seconds and
  double strain into a rocks glass filled with fresh ice.

  Contributed by Greg Seider

  From: http://liquor.com

  Uncle Dirty Dave's Archives

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

      Title: Game Hens in Apricot, Tequila & California Chile Sauce
 Categories: Poultry, Fruits, Booze, Chilies
      Yield: 4 servings

      3 c  Chicken broth; more as
           - needed, divided use
      2 tb Unsalted butter; melted
      4 tb Golden tequila *
      2    (2 lb ea) Cornish game hens;
           - thawed if frozen
      3    California chilies; stemmed,
           - seeded
    1/2 c  Apricot preserves
           Salt & fresh ground pepper
           Fresh apricot halves; to
           - garnish

  Preheat the oven to 350øF/175øC.

  Mix 1/2 cup of the chicken broth, the melted butter, and 2
  tablespoons of the tequila in a small glass bowl. Using a
  kitchen syringe, inject the mixture all over the hens,
  about 1/2" deep into the flesh. (If the butter in the
  mixture solidifies, warm it in a microwave.)

  Put the chilies and 2 cups of the broth in a small
  saucepan, and bring to a boil over high heat. Remove the
  pan from the heat. Let stand for 5 minutes to soften the
  chilies. Then transfer the mixture to a blender and puree
  until smooth. Strain the chile mixture into a small bowl,
  pressing on the sieve to extract as much liquid as
  possible. Discard whatever is left in the sieve.

  Mix 1/4 cup of the preserves and 1/4 cup of the chile
  mixture in a medium bowl. Season heavily with salt and
  pepper. Rub the mixture all over the hens, working some of
  it between the skin and the breast.

  Put the hens on a rack in a large roasting pan. Add the
  remaining 1/2 cup broth to the roasting pan.

  Roast, basting with the pan drippings every 20 minutes,
  for 1 hour. Add more broth if the juices begin to dry out.

  Transfer the hens to a platter. Strain the pan juices into
  a medium saucepan. Add the remaining 2 tablespoons
  tequila, 1/4 cup apricot preserves, and chile mixture.
  Bring to a boil over high heat. Reduce the heat and simmer
  for 5 minutes, or until the sauce thickens slightly.
  Season with salt and pepper to taste. Pour the sauce over
  the hens, garnish the platter with fresh apricot halves,
  and serve.

  * I used Patron Reposado - UDD

  Makes 4 servings

  Source: Fresh Mexico by Marcela Valladolid

  From: http://www.recipelink.com

  Uncle Dirty Dave's Kitchen

MMMMM

... If little else, the brain is an educational toy. -- Tom Robbins

 * Origin:  (1:3634/12)