Text 14357, 176 rader
Skriven 2014-06-20 19:20:36 av DAVE DRUM (1:123/140)
     Kommentar till en text av FRED A BALL
Ärende: Picnic incidents was: egg-planting
==========================================
This message was originally addressed to BURTON FORD 
and was forwarded to you by FRED A BALL 
                ----------------------------------- 
-=> 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)