Text 30319, 77 rader
Skriven 2015-08-27 22:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Pappy Van Winkle
========================
-=> Quoting Dale Shipp to Jim Weller <=-   


 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.

I have enjoyed that brand in the past but not had any recently. I
note that the brand has changed corporate hands several times
in recent years.  As all too often happens, this may have been a
factor in its decline. But perhaps the newest owner, Suntory, will
restore the aging and the quality.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Oven-Roasted Chicken Shawarma From The New York Times 
Categories: Mideastern, Chicken
  Servings: 4

      2    lemons, juiced
    1/2 c  plus 1 tablespoon olive oil
      6    cloves garlic, peeled,
           smashed, minced
      1 ts kosher salt
      2 ts freshly ground black pepper
      2 ts ground cumin
      2 ts paprika
    1/2 ts turmeric
      1 pn ground cinnamon
           Red-pepper flakes
      2 lb boneless skinless chicken
           thighs
      1 lg red onion, peeled,
           quartered
      2 TB chopped fresh parsley

Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup
olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon
and red-pepper flakes in a large bowl, then whisk to combine. Add
the chicken, and toss well to coat. Cover, and store in refrigerator
for at least 1 hour and up to 12 hours.

When ready to cook, preheat oven to 425. Use the remaining
tablespoon of olive oil to grease a rimmed sheet pan. Add the
quartered onion to the chicken and marinade, and toss once to
combine. Remove the chicken and onion from the marinade, and place
on the pan, spreading everything evenly across it.

Put the chicken in the oven, and roast until it is browned, crisp at
the edges and cooked through, about 30 to 40 minutes. Remove from
the oven, allow to rest 2 minutes, then slice into bits. (To make
the chicken even more crisp, set a large pan over high heat, add a
tablespoon of olive oil to the pan, then the sliced chicken, and
saute until everything curls tight in the heat.) Scatter the parsley
over the top and serve with tomatoes, cucumbers, pita, white sauce,
hot sauce, olives, fried eggplant, feta, rice — really anything you
desire.

From: Phyllis Keating to Foodwine-L
 
MMMMM-------------------------------------------------





YK Jim


... Japan produces more whisky than Ireland.

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