Text 9142, 112 rader
Skriven 2014-01-25 10:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: trips 94
================
 JW> And thanks to Lilli a grand total of 2.28 L of duty free assorted
 JW> fine spirits actually arrived here, mostly whiskies.

She's here and says hi.

 Because I
 JW> switch to gin and beer during the summer there is still a little
 JW> bit left; a flask of Knob Creek, as I saved the rarest and best for
 JW> last.

I saved the weirdest for last and have just poured me a glass
of Mekhong, which used to be called whisky but of course is
more like a rum, being distilled from molasses. As a rum it's
not all bad - it doesn't take a degree in rocket science to
make it. Distinct cane flavor, a little acrid, some wood and
spice on the back end. Of course it's always been the fashion
for youngsters (backpackers, servicemen) to diss it and give
huge exaggerated accounts of the hangovers they got from it.
It's almost palatable, in real life, and might go okay with
a Coke the way most of those people drink it.

 JW> That's because the bison was farmed in Alberta and not wild at all.
 JW> When Ray lived here and had bison tags we had the real thing.

I like the fat that farmed things have; I suppose wild
animals that have lived a tranquil life would be okay, too.

 > Gold Range / Lilli drank a cheap sweet but acrid red wine
 JW> We both warned her to never order wine in a dive bar but she didn't
 JW> pay attention. Whatever it was, it smelled of nail polish remover.

Lilli is currently eating watermelon and quaffing Johnnie black
with water, as the only beef dish has basil and lemon grass and
enough hot pepper to blow the head off any white person, or
at least any white person likely to use this lounge. I ate
heartily of it, accompanying it with Taylor Ruby Port, which is
the only wine on offer. Not a bad combo, actually. 

 > Fool me 7x, shame on me.
 JW> I am totally helpless when cute little girls pout and quiver their
 JW> chins.

But Neekha was not ineducable, how about the next crop?

=

 JW> My buddy Sato (the Office Lounge and Steakhouse, later Fuego's
 JW> International Cuisine) has sold the place twice while carrying paper
 JW> and twice had to come out of retirement to take it back. I am
 JW> currently trying to flog it for him. That's the place we had a drink
 JW> and a dessert at on the upstairs deck (the Twist Bar) on your first
 JW> visit here, during the time period the second of the two losers had
 JW> it.

I remember that place - it tried to be too many things at the
same time.

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

      Title: Dtom Kem Pla Insri /mackerel Braised, Galangal/green Pawp
 Categories: Fish, Thai, Asia-c
      Yield: 4 Servings

      1    Lemongrass stalk
           Galangal- green, 1.5cm
           ;peeled
      1    Herb- coriander root
           ;cleaned and scraped
      5    Garlic cloves
           ;peeled
      5    Onions- red shallots
           ;peeled
           Ginger- green, 1.5cm
           ;peeled
      2 lg Chillies- red
        pn Spice- white pepper
    300 ml Stock- chicken
           ;or water
      1 tb Tamarind water
      2 ts Sugar- palm
      1 tb Sauce- fish
      1 tb Sauce- oyster
    1/2 sm Pawpaw- green
           ;peeled, cut into pieces
    150 g  Fish- mackerel or tuna
           ;FOR SERVING
           Herb- coriander leaves
      4    Onions- red shallots
           ;sliced

  Bruise lemongrass, galangal, corriander root, garlic, shallot, ginger
  and chilli in a mortar and pestle and sprinkle with white pepper.

  Bring stock or water to the boil, add tamarind water, palm sugar, fish
  sauce and oyster sauce. Add bruised vegetables and pawpaw, return to
  the boil and simmer over low heat for 5 min. Place the fish in a
  heatproof dish, pour hot stock mixture over to cover, then cover with
  a lid or foil. Braise in the oven at 80^C for 2 hours, until the fish
  is very tender.

  Serve the fish in a deep bowl with the braising liquid and vegetables
  spooned over and sprinkled with corriander and red shallots.

  From: AUSTRALIAN GOURMET - NOVEMBER 1997 ISSN 1034-9006 - VOLUME 97,
  NO. 11 By: DAVID THOMPSON Typed by: KEVIN JCJD SYMONS U/L 'COOKING'
  MARCH 29 Y2K

MMMMM

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