Text 8723, 118 rader
Skriven 2014-01-13 07:01:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Buzzy Ideas
===================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> How about Goats do Roam Red (a South African blend) "Fresh berry
 DD> aromas  layered with subtle spice and smoky notes." I first tried this
 DD> because  of the irreverent name - and liked it pretty well.

 ML> I've tasted it - too bright for me, though it is a fair
 ML> facsimile for a young Cotes du Rhone (I prefer the bigger,
 ML> more tannic ageworthy CdRs). All I can say for it is that
 ML> it's better than the United Airlines coach wine (which is
 ML> no good for anything but getting a buzz on) but not nearly
 ML> so good as the United Airlines business-class wine, which
 ML> most recently was a choice of Chateau Bonnet, a Lurton
 ML> family Bordeaux (though not a great one) or Tic Tok Shiraz,
 ML> which was actually quite worthy both for idiosyncracy of
 ML> name and in the taste department. And, I looked it up, at
 ML> a mere 15AUD a bottle.

I've bought many wines on the strength of a unique or quirky name (Fat Bastard,
Ball Buster, etc.) but probably the best I ever bought on "spec" so to speak
was another South African thing Baobab Merlot. I took a jug to a party hosted
by my wine-making friend Lee Bertagnolli and it was the hit of the party. I
just checked wine.com and current production of Baobab Merlot is listed as
"sold out". so, I must not be the only one who thinks it's "good stuff,
Maynard".
 
 -=> Dave Drum said to Fred A Ball <=-

 DD> Best thing is one of those Realistic Bulk Tape Eraser (model 44-232)
 DD> that Radio Shack sold. No cussing, no fussing - unless you used it too
 DD> near to something you wanted to keep. They buzzed all the data to
 DD> oblivion.

 ML> I had one of those very things, which was used frequently
 ML> and relied upon until one day it just went completely
 ML> dead. That was toward the end of the days of floppy media,
 ML> so it was not such a great loss. Now I have a few things
 ML> (as many of us do) locked onto those 3 1/2" jobbers that I
 ML> might have liked - fractals mostly; but my only beef is
 ML> against myself if I didn't back them up to a better archive.

You'll have days like that. I have learned to save my work often even when just
banging in recipes. The other day my confuser went nuts and I lost control of
the cursor .... system wide. I could not save anything - even using <CTRL> S. I
could not get the control panel to come up, nor open the "start menu" and
re-boot from there - as the three selections just highlighted themselves
serially and would accept no input form mouse nor keyboard. Finally I just had
to hold my breath and power it down. But thanks to my newish policy of saving
my work every five recipes (when doing that recipe thing) I only lost two new
ones - which I re-banged in as soon as I got re-booted.

Another from Risa Golding, who is the smallish brunette second from the right
of the kneeling row in the group photo I mentioned in the Barnhart post - Risa
could cook for me full time, I think.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Risa's White Chilli
 Categories: Chilies, Poultry, Beans, Vegetables
      Yield: 4 servings
 
    1/8 c  All-purpose flour
      1 ts Salt
    3/4 lb Chicken breast meat; in 1"
           - chunks
      1 ts Olive oil
      1 sm Red onion; chopped
      1 sm Yellow onion; chopped
      1    Jalapeno; minced
      1    Serrano; minced
      2 cl Garlic; sliced
     15 oz Can cannellini beans;
           - drained & rinsed
      7 oz Chicken broth
      6 oz Beer (1/2 bottle)
      1 ts Pure chile powder
    3/4 ts Ground cumin
      1 ts Mexican oregano; crumbled
     14 oz Can diced tomatoes; drained
           Fresh lime juice
           Chopped fresh cilantro
           Reduced fat sour cream;
           - garnish
 
  In a large ZipLoc bag, combine flour, salt and chicken.
  Shake a bit to get all the chicken coated with flour. Dump
  chicken into a sieve and shake to remove excess flour.
  
  In a large stockpot, heat 3/4 tsp oil. Add part of the
  chicken pieces and saute until browned and cooked through
  (no longer pink), about 3 minutes. Transfer to a bowl. Add
  more of the chicken and do the same. Cook all chicken this
  way and place in bowl.
  
  In the same pot, heat a bit more oil. Add onions and saute
  for 4 minutes until lightly browned. Add garlic and cook
  for 1 minute. Add peppers and saute for 4 minutes until
  the peppers are crisp-tender. Add beans, broth, beer,
  chile powder, salt, cumin and Mexican oregano. Cook,
  uncovered, for 30 minutes.
  
  Add tomatoes; simmer for another 3 minutes. Stir in lime
  juice and chicken. Heat through.
  
  To serve: Put 2 ladlefuls in bowl. Add a bit of cilantro.
  Top with sour cream.
  
  FROM: Risa Golding; Chile-heads List - 12 Feb 2002
  
  Uncle Dirty Dave's Archives
 
MMMMM

... There is nothing better on a cold wintry day than a properly made pot pie.
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