Text 34416, 121 rader
Skriven 2015-12-20 10:36:40 av Dave Drum (1:261/38.0)
  Kommentar till text 34391 av Nancy Backus (1:123/140)
Ärende: Fire's out
==================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 NB>>> forth... to say nothing of snacking on ginger... ;)  I don't eat the
 NB>>> stir-fried chilies out of Kung Pao or the like, though, just lick the
 NB>>> sauce off of them... :)

 DD>> They're not that hot, really. Just japones/hontakas. While they can be
 DD>> a bit of a surprise to the unsuspecting - if one knows they are there
 DD>> .........

 NB>> I know, one can be more prepared for them... They also seem to have
 NB>> some variance in heat level... Richard calls them "little evils"...  ;)
 NB>>  But he likes the food they come in... :)

 DD> It may have to do with the heat at which they are fried, too. I have
 DD> noted that those which are nicely blackened are not as zippy as those
 DD> just lightly singed.

 NB> Could be...  :)  I think I may have eaten one or two rather blackened
 NB> ones from Orange Beef, along with the orange peels... :)

With Orange (or Tangerine where I get it) Beef the sauce is pretty sweet and
coats things pretty well. Sometimes it's easy to mistake a chile for a piece of
blackened, coated peel. That can give one a rather rude shock if not expecting
it.   Bv)=

 NB>> Shirley was saying that she recently tried Evil Jungle Prince because
 NB>> the name sounded intriguing... she reported that it was hot!, but that
 NB>> she found it quite tasty... :)

 DD> It can be. Depends on the venue and if they "dumb it down" for
 DD> round-eyes.

 NB> I wasn't sure where they'd gone for Thai... I think it was someplace
 NB> nearer their house... so no way of knowing how that venue was... :)

 DD> Magic Kitchen (our first and still the best) Thai
 DD> restaurant has a nice version. As does Thai Kitchen II (the first
 DD> edition is not a green space).

 NB> I take that as the original is noW a green space...?  ;)  Our favorite

Yes'm. Those fat fingers again --- even if the "t" and "w" keys are separated
by the "r" and "e" that's my story and I'm sticking with it.

 NB> Thai place (King and I) has a very nice version of it, but one does
 NB> have to remind them that we aren't really round-eyes from time to time,
 NB> as we don't get there all that often.

Sort of like me at Taste of Thai. A story I've told here in past times. The
kitchen staff has changed but the wait staff still remember me - so I don't
have a problem.

 DD>> Is that Shirley - as in the other half of Burtonski Fordowicz?
 NB>> Yup... we just went out for dimsum last Saturday...  :)  They send
 NB>> greetings to all in the echo... :)

 DD>> I remember when I brought the locally (to me) produced Raven's Berry
 DD>> Hot Sauce to the Fly Fest picnic - she and Burt dived right in. I was
 DD>> moderately surprised that she was a chile head.

 NB>> Don't let that quiet and demure manner throw you off... ;)  When we ate
 NB>> at the Fairport Tandoor, they both were quite enjoying the spicy
 NB>> entrees as well as everything else...  :)

 DD> They are really neat folks - I miss Burt's participation in the echo.
 DD> He added an eat's viewpoint to many subjects.

 NB> We're (kinda) working on that... He misses being on the echo, but
 NB> there's been various things keeping him off... ranging from technical
 NB> issues to time ones...

I hate it when life intrudes on my plans .........

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cradle of Life
 Categories: Beverages, Booze, Citrus
      Yield: 1 Shooter

           Crushed ice
    3/4 oz Spiced rum; such as Sailor
           - Jerry or Montecristo
    3/4 oz White rum
 2 1/4 ts Fresh squeezed lemon juice
 2 1/4 ts Fresh squeezed lime juice
 2 1/4 ts Fresh squeezed orange juice
    1/2 oz Orgeat *
      2 ds Angostura bitters
    1/2    Juiced lime shell; garnish
    1/2 oz Green Chartreuse; garnish

  * Orgeat is an almond-sugar syrup traditionally made from
  whole blanched almonds. The nut oil gives the syrup (and
  cocktails made with it) a richness that canCÇÖt be duplicated
  with a cheap syrup made with almond flavoring and sugar.

  Place crushed ice in an Old Fashioned glass. Combine all
  remaining ingredients except garnishes in a cocktail shaker,
  shake vigorously, and pour into the glass.

  Place lime shell in the drink flesh side up. Fill with
  Chartreuse, carefully light the Chartreuse on fire (use
  caution, because the flame will be difficult to see), and
  serve. The guest is encouraged to pour the flaming
  Chartreuse over the cocktail at his or her leisure.

  This neo-tropical drink comes to us courtesy of Painkiller
  bar in New York City, and is originally the creation of
  Karin Stanley from Dutch Kills.

  From: http://www.chow.com

  Uncle Dirty Dave's Archives

MMMMM

... Skepticism, like chastity, should not be relinquished too readily.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)