Text 6131, 74 rader
Skriven 2013-10-26 22:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: senseless 363
=====================
 ML> Last night I was at a reception where the bartender poured these
 ML> enormous pours - 4 oz of Jim Beam Eight Star (despite the name,
 ML> a bottom-of-the-line product), of which I had two;
 NB> I'll keep that in mind... ;)

Funny thing. At the United Club in Newark, Jim Beam 4-year-old
costs $9 a shot, whereas Wild Turkey is free. At the United Club
in Washington, Jim Beam 4-year-old is the free pour and Wild
Turkey costs $9. I would be happy with Jim Beam for free. Perhaps
even this Eight Star stuff, but when I first tasted it, I got
this feeling, wow, this is cheap blended whiskey, what did I do
to deserve this. Of course the answer was: be unwilling to pay
lots of money.

 ML> I'm way oversensitive to light, and everything seems
 ML> preternaturally shiny.
 NB> Sounds awfully familiar...  even the aborted ones tend to leave
 NB> traces...  Was the reaction a usual one...?  to b-o-t-l liquor, or Jim
 NB> Beam in particular....?

It was not a totally strange feeling, as I've felt it many
times, but neither was it usual, to alcohol. I think that the
giganticness of the dosage might have had something to do
with it. Usually it's red wine that triggers things.

 NB> [laughing]  You should have seen the
 NB> reactions I've been getting when I mention having eaten snails and
 NB> enjoyed them... mostly a wide range of disgusts...

Silly people. It's not as though you were eating
moldy cheese or anything.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Roquefort Roll
 Categories: Kohl, Appetizers, Kooknet
      Yield: 1 servings

      1 pk Cream cheese (8oz) softened
      4 tb Celery, minced
      2 tb Miracle Whip
      1 c  Pecans, ground
           Ritz Crackers
      1 sm Package blue cheese
      2 tb Onion, minced
        ds Cayenne pepper (BIG dash)
      1 c  Parsley, dried
           Waxed paper

  1. Mix together everything except the pecans and parsley. 2. Blend
  well. 3. Mix together the pecans and parsley. 4. Spread 1/4 of the
  pecans and parsley mixture on waxed paper. 5. Take 1/2 of the cheese
  mixture, and form into a log. 6. Place the log on waxed paper with
  the pecans and parsley. 7. Roll the log on the waxed paper and
  sprinkle another 1/4 of the pecans
     and parsley mixture over and around it until the log has picked up
  most
     of the mixture. 8. Roll up the log in the waxed paper, leaving all
  the extra pecans and
     parsley with it and then refrigerate. 9. Repeat for steps 4
  through 8 for the other log.

  Serve with Ritz Crackers

  Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
  Recipes from the Kitchen of Joyce & Clem Kohl Kook-Net:  THE IMPROV
  BBS  Kook-Net Hub  (602)991-4849

MMMMM


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