Text 15758, 86 rader
Skriven 2014-08-11 15:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: reductio ad salsam 786
==============================
 RH> I know, I used the term "booze" for any and all alcohol; I should have
 RH> been more specific.

The trend of the language is toward your direction.
I dislike this mutability, but there it is.

 RH> I remember Graham Kerr and his original Galloping Gourmet series--he'd
 RH> put enough wine in a pot/pan to really souse you up. Never saw how
 RH> much he reduced it thanks to the wonders of tape editing.

He did a lot for effect. I am thinking that his on-air
drunken act was just an act, same with Jackie Gleason's
coffee cup (reported variously to have contained Scotch,
gin, or Champagne). Of course, his on-air cooking act
had its dubious moments as well.

 RH> We had a really bad time with one in VA a few years ago, enough so
 RH> that I didn't eat my meal. They said I could have anything else on the
 RH> menu I wanted but nothing looked good--too much JD--so they ended up
 RH> comping the meal. An hour or so down the road, McD's chicken
 RH> nuggets--plain, no dipping sauce--tasted much better. Followed them
 RH> with an M&M McFlurry. 

There are a few dishes that don't have it; the plain
burger being one, but I wouldn't swear to the chicken
grills not having any.

 ML>       Title: Chicken Braised In Walnut Sauce
 RH> It does look interesting but I can't see where sherry would enhance
 RH> it. (I can't "taste" the sherry to know if it would, or not.) OTOH,
 RH> being a Greek dish, I can see why you're thinking ouzu would enhance
 RH> it. Cream would definitly make it decadent.

Actually, sherry seem to blend many other flavors well,
serving as a culinary matchmaker, as well as adding a
bit of a brown woody taste; but it's not the taste that
you're looking for primarily in such a recipe. For ouzo
or raki, you'd be looking for the taste - a hit of anise
or licorice that might go in this setting.

Note: the wine is used somewhat improperly in the
following recipe, and there is likely to be a substantial
residual alcohol taste and aroma. Of course, the cheese
is rather out of place here, too, and while we're at it,
what's this about capers? -

Limpet Pasta
cat: foraging, pasta, main, odd
servings: 6

Several handfuls of limpets
1 lb pasta, cooked
1/4 c butter
1/4 c olive oil
5 cloves garlic
1/2 c chopped green onions
1/4 c capers
1 ts fresh cracked pepper
1/2 c parsley
1/2 c fresh grated parmesan cheese
1/4 c white wine
2 lemons

Limpet pasta is a clammy feast that is bound to pique the
palate and quench hunger quickly.

Take several handfuls of limpets and wash dirt from meaty foot.

Boil pasta or reheat preboiled in hot water in a colander.

Place butter and oil in a wok. Add garlic and onions. Saute.
Fill wok 3/4 with pasta. Toss until all strands are loaded with
garlic oil. Add 2 to 3 handfuls of limpets.

Add capers and pepper, followed with parsley, Parmesan cheese,
lemon and wine.

Adjust lemon to taste.

Do not overcook the limpets, serve when limpets fall from their shell.

Source: Adventure Sports Unlimited

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