Text 29789, 74 rader
Skriven 2015-08-07 00:40:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 29745 av Jim Weller (1:123/140)
Ärende: Re: Chambord
====================
 -=> On 08-05-15  20:36,  Jim Weller <=-
 -=> spoke to Dale Shipp about Chambord <=-

 DD> * Chambord
 
 DS> I am fond of all three of those ingredients, but cannot wrap my taste
 DS> buds around having them all in the same drink.
 JW> 
 JW> This is the part I agree with: raspberry and any other fruit
 JW> flavours for that matter other than perhaps lime do NOT belong in
 JW> beer, expensive fruity Belgian Krieks and Frambozenbiers
 JW> notwithstanding.

There is a restaurant that we once took Michael to not to far from here.
For us, their attraction was half priced hamburgers on Mondays -- but
they have stopped that and we have not been there since.  They also have
a pretty large selection of beers, and offer a six pack of tasters at a
moderate price.  Michael ordered it with a selection from their list.
Almost all of them had a citrus component.  None of them were any good
to my mind nor to Michael.

 DS> IMO, Chambord is a liqueur that should not be mixed with anything --
 DS> just sipped slowly to savor the raspberry flavor.

 JW> But not that part. Sure, it is wonderful straight but it is also
 JW> good in cocktail and as a cooking/baking ingredient. Raspberry Kir
 JW> comes to mind straight away (a splash of Chambord instead of creme
 JW> de cassis in a glass of white wine or champagne).

I could go with that sort of thing, and with the recipe you posted.  In
a different way it makes me think of the bread pudding we make using
peaches and a peach brandy or schnaps.

Here is a dish you might well enjoy, especially using some of that
fresh and reasonably priced fish you have access to.  I was introduced
to this as a free bar food in Panama years ago, but around here it is
too expensive to consider.  I also think the author did not title it
correctly -- should be Ceviche.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CEBICHE
 Categories: Seafood, Hot, _ethnic
      Yield: 6 Servings
 
      1 lb Skinned fillets of mackerel
           -or sierra
           Juice of 6 or 7 large limes
           -(1 1/4 to 1 1/2 cups)
      2 md Tomatoes
      3    Or 4 canned chiles serranos
           -en escabeche
    1/4 c  Olive oil
    1/2 ts Oregano
    1/2 ts Salt (or to taste)
           Pepper
 
  Cut fish into small cubes, about 1/2 inch, and cover them with the
  lime juice.  Set in the bottom of the refrigerator for at least five
  hours, or until the fish loses its transparent look and becomes
  opaque. Stir from time to time.
  
  Recipe posted by: Michelle Bruce
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 00:58:30, 07 Aug 2014
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)