Text 24571, 140 rader
Skriven 2015-03-05 09:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: rich, poor food 314
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 ML> Seems to work okay most of the time, but it's not the
 ML> standard paradigm. This time, I bought all the food,
 ML> because she didn't want to eat at all but got convinced
 ML> to only when something attractive was in front of her
 ML> nose. She was kind of unwell, and my philosophy is
 ML> feed a cold, feed a fever.
 NB> My philosophy is more listen to my body... if it doesn't feel like
 NB> anything, let it be...  But only for a day or so.. then I'm back to
 NB> your philosophy to feed whatever...  :)

Mine is, you need the energy, so ess ess mein Kind. This
of course doesn't apply in cases of acute digestive distress,
but this too shall pass, as they say.

 ML> Very high end mothering at that: my reports from Williamsport
 ML> are studded with steaks and lobsters and such.
 NB> She fits the rich... not exactly single...?   ;)  (I know,
 NB> compatibility plays into the equation, too... [g])

She was complaining once that some people think she's rich.
I sort of goggled, then pointed out various economic and
social indicators that proved that she indeed was rich, not
just compared to foreigners or to the local townspeople. She
acknowledged that but said that there were so many of her
friends who were richer than she.

As far as compatibility goes, she reported to me that during
her brief singlehood, someone suggested we get together for
real, and she said "I'd rather rob graves." I didn't take
that particularly as a testament to my attractiveness.

 NB>> I think I've usually gotten the single patty, and then loaded it with
 NB>> various toppings...
 ML> Just so there's not too much bun. I hate too much bun,
 ML> especially when it's the sweet squooshy kind, which it is.
 NB> The time I went with my friend Linda, she got hers without the bun...
 NB> it was served in a foil pan...  :)  Of course, then one has to eat it
 NB> with a knife and fork...  :)

I'd just use my fingers as usual! The singular advantage of
In'n'Out is that you can get your burger "protein style,"
which means wrapped in a large lettuce leaf in place of bun.

 ML> The ideal steak for most is 1 to 2 lb at an inch a pound.
 ML> With those you can get a good crust on the outside with
 ML> the interior still rare. I suppose a 2 lb trimmed rib roast
 ML> might look like a funny little roast rather than a steak,
 ML> but I'd still treat it like a steak, only I'd brown it on
 ML> six sides rather than two.
 NB> Ok.  And so it isn't likely to be conducive to doing the slow very
 NB> well done roasting process to get the wonderful doneness to happen...

I haven't completely thought out the process, but I tend to
think that a certain mass is necessary. There are, I admit,
newer techniques, such as sous-vide, that might facilitate
the effects I would be aiming for.

Karl's Mai Tai
categories: booze
servings: 1

1 Meyer lemon, juice of
2 lg limes, juice of
1/2 Tb raw (or dark brown) sugar 
crushed ice 
1 oz Bacardi Superior rum
1 oz Gosling's Gold Rum
1 oz Myers's dark rum
1 oz simple syrup or Trader Vic's Mai Tai mix (optional)
1 ds orgeat and/or grenadine (optional) 
1 ds Angostura bitters (optional)
1 medjool date
1 dried plum or pluot 
1 oz Cruzan Black Strap rum (optional)
1 oz Gosling's Black Seal Rum 
a sprig or two of fresh peppermint
1 lime wedge 

One hot summer day, after working on Libby's tree house and
thinking of a recent trip to Hawai`i, I decided I need a mai
tai to help cool off. Fortunately, living in California,
obtaining fresh citrus juice and mint requires nothing more
than a saunter out to the garden.

You may use other citrus fruits depending on what you have
available. I have a Eureka lemon tree which is far more
prolific than my lime tree so often I'll use one of each type
of lemon. Reduce the sugar if most of the juice is from Meyer
lemons as they are sweeter.

Combine citrus juices with sugar in a tall glass. Mix until
the sugar is dissolved. Raw sugar has stronger molasses
flavors which nicely complement the rum but it doesn't
dissolve as well as brown sugar.

Add crushed ice until the glass is half full.

Add first three rums, syrups, and bitters. I originally used
the Trader Vic's mix, but realized that it was loaded with
high-fructose corn syrup so now I prefer more fresh fruit
juice and, if necessary, more sugar. Simple syrup also works.
Bitters makes it a little more like a Navy Grog, which I
like. If you like a sweeter version, opt for grenadine or
orgeat.

Mix thoroughly, then drop in dried fruit garnishes.

Float on top, or lightly stir in last two rums.

Regarding rums, I like using at least four different rums,
usually from different locations (Bacardi is from Puerto
Rico, Gosling's is from Bermuda, Myers's is from Jamaica,
and Cruzan is from St. Croix) though I make an exception
to include both Gosling's rums. The traditional mai tai
recipe uses light rum with just a float of dark rum but
I prefer the richer taste of the gold and dark rums. The
black strap rum is a bit strong in flavor and may not
appeal to some; omit it or replace it with more Bacardi
or Myers's if you prefer.

Garnish with peppermint and lime wedge.

Traditional garnish includes a pineapple wedge and a
maraschino cherry, but I rarely have pineapples sitting
around the house and am aghast at what those awful neon
cherries might do to me. (A proper brandied cherry would
be another matter but I haven't gotten around to making
them.)

One day I noticed some dates in the kitchen and decided to use
one in my Mai Tai, and later tried adding other dried fruit as
well. These offer a nice finale at the end of the drink, having
absorbed and integrated the rum flavors.

Karl at kls2.com


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