Text 30233, 76 rader
Skriven 2015-08-26 10:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: whiskey 130
===================
 JW> And then there's Maker's Mark, another pretty nice wheater. PVW
 JW> costs 40 times as much but it 's impossible that it tastes 40X good.
 DS> I tried a sample of Maker's Mark and really liked it for its smooth
 DS> taste.  Then I bought a moderate sized bottle and discovered that to
 DS> be rather fiery or even harsh.  Then Michael informed me that MM had
 DS> gone through a cost cutting spell and stopped aging it wiskey as long.
 DS> Sure enough, when he checked my bottle the length of aging has
 DS> disappeared from the label.

Some clarification might be in order. The manufacturer got reamed
a new one when this first happened, so it hastily reverted to its
old system of aging. But today I needed a bottle of sherry to
cook with, and passing the Bourbon aisle saw Maker's at a very
advantageous price, so I checked it out, and, guess what? No age
statement. I got a bottle of Jim Beam 4-y-o rye for less than half
the price and am confident that it will be just as tasty and most
likely smoother than the Maker's. I also splurged and got Whiskers
Blake tawny for $14.49. Despite having asked Glen over a decade
ago, I've still not discovered who Whiskers Blake was and the
reason for his being so honored. No doubt he was a hard-drinking
tobacco-chomping sheep-stealing varmint of the sort so beloved
in the ancient Australian outback.

 DS> Another recipe I have a problem with.  Two pounds of red snapper is
 DS> too good a fish to be made into stock and tossed away.
 DS> Title: SHRIMP POSOLE
 DS> 2 lb Red Snapper, cleaned
 DS> 1 lb Fish heads, backs and tails
 DS> To prepare broth, heat water in large stock pot. Add onions, garlic,
 DS> celery, carrots, chiles, red snapper, fish parts, oregano,
 DS> peppercorns and salt to taste. Simmer broth about 1 1/2 hours. Set
 DS> aside to cool. Skim broth and strain. Discard solids.

Agreed that 3 lb of fish trimmings would be just as effective
and possibly tastier than 1 lb of trimmings and 2 lb of expensive
fish. I think this is a pretty nasty recipe, especially the
posole part, and fancied up for fancy's sake, something I am
generally not fond of.

CAVIAR WITH CREAMED EGGS
categories: breakfast, luxe
servings: 4

4 very fresh eggs
2 pots (30 g ea) Iranian Sevruga caviar
1 Tb finely-chopped onion
1 ts chopped chives
2 ts fromage blanc
1 ts salt
1 pn pepper

Slice the tops off the raw eggs with a fine saw-edged knife,
sawing the shell delicately about 1 cm above the widest part;
empty the shells, keeping both parts. Carefully wash in hot
water and put to dry on a cloth.

Beat three of the four eggs. Strain them through a wire sieve
to remove pieces of shell and the strings in the egg whites.

Pour the beaten eggs into a small heavy-based saucepan, and
put them over a low heat. Beat them vigorously with a small
whisk, until the eggs start to form a light cream. Take the
pan off the heat. Season with salt and pepper. Still stirring
add the fromage blanc and the chopped onion and chives.

Put the washed and dried egg shells into the egg cups. Fill
them three-quarters full with the creamed egg. Finish by
filling each one to the top with 15 g caviar and cover the
top with the tops of the egg shells. You can just see the
caviar under these little bonnets.

Michael Bateman, The most wonderful food in the world
The Independent, 11/26/1995
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)