Text 30841, 100 rader
Skriven 2015-09-12 17:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: catch up 3
==================
  Subj: food or not 204

> Something terrible has happened to me - after getting tired of
> sockeye many ways I spent several days with Lilli, and I have
> gotten tired of rare grilled beef, something that has not happened
> in living memory
                    
I can understand about the sockeye as it's rich and oily and we
generally don't eat fish daily. The same thing happened to me with
lobster the summer I spent in Newfoundland. And when Roslind used to
bring home a cooler full of char once a month we soon tired of it
and gave most of it away. It was probably a year before I had char,
salmon or lake trout again, although I continued eating white fish
of various sorts, shrimp and canned tuna. I suspect you'll start
craving beef again in a week or so but it might take several months
before you want salmon again.  
                               
  Subj: Furrin Cooks 207

 DD> The kitchen staff at my favourite sit-down Chinese restaurant is
 DD> majority Spanish speaking.

 > The kitchen staff at almost every reputable restaurant in Boston
 > was Salvadoran, as of a few years ago. Bourdain finds a similar
 > concentration of Mexicans at the ones in New York.

And given the immigration patterns here that I mentioned recently to
Mark, our restaurants are full of Filipinos and Vietnamese no matter
whose cuisine is being served. 

  Subj: the booze market 209

 JW> All the bourbons are expensive in Canada as is Scotch due to the
 JW> extra taxes applied to imports.

 > Is it a price-based tax or a flat fee? If the latter or anything
 > close to it, the government would be benefitting the education of
 > the locals.

It's a flat tax based on alcohol content so premium  brands are
almost on par with the rest of Canada but cheap booze isn't cheap.

The government took control over retail liquor sale prices this
month and rolled back prices up to 15% at local stores (who had
been gouging). 

 JW> Luckily for my pocketbook, I am
 JW> cultivating a taste for domestic rye after decades of avoiding it.

 > I don't know anything about Canadian whisky - any recommendations?

I like:

Economy brand - Canadian Mist (N.B. Not Canadian Club)
Mid range - Gibson's Finest 12
Premium - Gibson's Rare 18

All of these are smooth drinking and  lack that typical strong
spicy rye bite that I want to avoid. These are probably good ryes
for a bourbon drinker to start with. If you seek more of that rye
bite try Alberta Springs or Crown Royal.

 > Birth Control
 > 1 1/2 oz rye whiskey
 > 1 1/2 oz gin

Urk.

Last winter I played around with Manhattan variations made with
limoncello and cherry brandy rather than using fruit. I just
finished off the summer gin and bought my first bottle of fall rye.
My latest invention (made earlier tonight) is a different riff on a
Manhattan and is similar to the horsecar cocktail so I shall call it
a charabanc

--MM

Charabanc 

1.5 oz rye or other whisk(e)y
0,5 oz sweet vermouth or Dubonnet
0,5 oz dry vermouth
0,5 oz cranberry cocktail
0,5 oz cold black tea
2 drops Angostura bitters
2 drops lemon juice
ice

Mix, shake and strain into a cocktail glass.


---

YK Jim


... I drink because living men drink and dead men lay in the grave

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