Subj : Re: Al K. Haul To : Ruth Haffly From : Dave Drum Date : Sun Dec 31 2023 07:11:02 -=> Ruth Haffly wrote to Dave Drum <=- DD> Beer has a wide range of flavour. Some, like Miller High Life comes DD> out of its clear glass bottle "pre-skunked". But, Miller Genuine Draft DD> is quite enjoyable. Still, beer is an aquired taste. RH> And one that I'm not about to acquire at this stage of my life. (G) DD> I've told people for many years the the alcohol "cooks out" od wine DD> or or hooch used in cooking. Turns out that's not entirely true. Some DD> residual alcohol may remain evewn after long cooking according to A DD> Washington Post article that showed up in my newss feed. Talk about DD> an "eye opener" http://tinyurl.com/86-D-BOOZE RH> I read that too, years ago, and that was part of the reason I didn't RH> cook with it. Now I'll cook with it, but in very small amounts. I might RH> do a splash or 2 of red in beef stew, didn't last time I made stew and RH> did notice a difference. It does add flavour. As beer adds flavour to things .... mostly from the hops. In batter for deep frying it's one thing but in chilli (I see a lot of recipes that call for beer in the chilli) it's an undesirable (to me) bitter undertone brought on by the hops in the brew. DD> I buy small piccolo/split bottles that hold 187 mL or about 6 DD> tabvlespoons. IOW enough to flavour the dish without the rest of the DD> jug turning to vinegar while waiting to be used. Bv)= Besides, DD> they're cost effective. RH> We've been buying the little cardboard boxes that hold maybe half a RH> litre, usually one red, one white. So far none have turned on us; we RH> put open ones in the fridge and use it from time to time. I usually don't have room in the ice box for stuff that should be in there. Or the freezer. Mostly because Dennis is a pack-rat. I'm not scheduled to work next Tuesday so there's going to be a big clear-out to the bare shelves - which will get washed and spiffed up. All science experiments and "what is this?" item will be binned, etc. DD> My friend, Lee Bertagnolli, makes wine as a hobby. And wins DD> RH> competitions with his product. Every year at the December meeting of DD> our computer bunch he presents all in attendance with a 750 mL RH> bottle DD> of one of his wines. DD> Mine gets re-gifted - usually to my chilli cooking friend Les if it's DD> a red wine. Or to his wife, Sara, if a white. They are Jewissh but do DD> not care for Kosher wines like Mogen David or Maneschewitz because of DD> their sweetness. RH> Understandable; we tried the Kosher wines at one time but gave up on RH> them quickly--much too sweet for us. Steve's older brother and his wife RH> are into wine making but haven't offered us any of their output yet. RH> It's probably very small, for their consumption only. I grew up in small(ish) towns with substantial immigrant and first generation populations - many Italian families many of whom had big grape arbors and made wine for family consumption. Oddly the families of French heritage didn't follow that practice. DD> If I'm using hard liquor as a flavourant I always buy it in RH> Railroad DD> Bottles (50 mL) RH> Never heard that term before but I guess it pre dates airplane RH> bottles. (G) I was told by a friend (and fellow chilli cook) who had been a cook on transcontinental trains that the small bottles served two (or more) purposes. Inventory was easier - and it made it harder for an unscrupulous attendant/bartender to deplete the stock by nipping at the bottle. And since the bottles contained about a "jigger/shot" of booze, measurement was simple. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Shrimp Cocktail Exotique Categories: Seafood, Salads, Dressings, Chilies, Citrus Yield: 4 Servings 2 Navel oranges 1 1/2 lb Med shrimp (U32); shelled, - deveined 2 ts Extra-virgin olive oil 1/4 ts Minced & mashed garlic 3 Firm-ripe Calif avocados 6 Canned hearts of palm; - drain, rinse, pat dry, cut - crosswise in 1/2" pieces MMMMM---------------------------SAUCE-------------------------------- 1/2 c Mayonnaise 3 tb Ketchup 1 1/2 tb Cognac 2 ts Fresh lime juice 1/2 ts Sugar pn Cayenne Can be prepared in 45 minutes or less. Make shrimp: With a sharp knife cut a slice from top and bottom of each orange, exposing flesh, and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove peel and pith. Working over a bowl, cut orange sections free from membranes, letting sections drop into bowl, and squeeze excess juice from membranes. Into a large saucepan of boiling salted water plunge shrimp and poach at a bare simmer just until firm, 1 to 2 minutes. Drain shrimp in a colander and transfer to a large bowl. While shrimp are still warm add oil, garlic, and 1 tablespoon juice from orange sections, stirring to coat shrimp. Let shrimp cool to room temperature. Make sauce: In a small bowl whisk together sauce ingredients until smooth. Sauce may be made 1 day ahead and chilled, covered. Quarter avocados lengthwise, removing pit and peel, and cut in 1/2" dice. Transfer orange sections with a slotted spoon to shrimp mix and add hearts of palm and avocado, folding ingredients together gently. Divide salad among 4 plates, mounding it & spoon sauce over salad. Gourmet | August 1996 Yield: Serves 4 MM Format by Dave Drum - 21 August 1996 Uncle Dirty Dave's Archives MMMMM .... Tamari was rare before humans became gluten intolerant. --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .