Subj : Re: Heat
To   : Shawn Highfield
From : Dave Drum
Date : Fri Jul 12 2024 06:54:00

-=> Shawn Highfield wrote to DAVE DRUM <=-

 DD> Even though I'd probably just drink Coke Zero and leave the Mock-cardi
 DD> in the bottle .... Hmmmmm .... do you know if they have a decent
 DD> tequila fake? Patron Anejo or Reposado are my favourite tequilas. Good
 DD> enough to sip straight.  Bv)=

 SH> Next time I place an order I'll grab from tequila and let you know.
 SH> I've been ordering from upside drinks so if you look on the website
 SH> remember I live in Canada and we pay faaar to much for everything.

Is that in comparo to the US prices? Or just raw numbers? The exchange 
rate - since both currencies are decimal based and use dollars and cents
as units .... many moons ago when I was running the Hoosier Road Race 
Tire program I crossed the border at Windsor (after a big hassle at the
customs check) and we set off in the directiob of Montreal on the 401.

Stopped for breakfast at a service plaza - where I noted that fuel was
sold by te litre, not by the gallon. Anyway, the breakfast prices were
a bit "much". But when I paid up at the end of the cafeteria line I gave
the clerk a U$20 and got back more than C$30 ib change and my breakfast 
receipt. -  Which ilustrated for me better than books or pencil and paper 
the exchange rate.  Bv)=

 DD> Freshly ground black pepper is enough heat for me at beakfast time.
 DD> And some garlic-butter sauce over my fried cubes of hash browns.

 SH> I've been using a "Rainbow" blend in my pepper mill.  It's quite nice.

Never used a blend of peppercorns. I do own pink and green as well as
the more common black. But I just use thoe other colours if called out
in an ingredients list.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Last Wife Of Henry VIII
 Categories: Poultry, Fruits, Herbs, Booze, Mushrooms
      Yield: 4 servings
 
  1 3/4 lb Cornish hen; rinsed, patted
           - dry inside and out

MMMMM--------------------------STUFFING-------------------------------
      2 tb Brandy
    1/4 c  Tart Montmorency cherries;
           - dried, pitted, unsweetened
    1/4 c  Dried apricots; rough chop'd
           - in 1/4" dice
      1 tb Olive oil
      8 oz Baby bella mushrooms; wiped
           - clean, coarse chopped
    1/2 c  Chopped onion
      1 cl Garlic; finely chopped
      3 c  Mixed brown wild rice;
           - cooked
    1/4 ts Herbs de Provence; dried
    1/2 ts Fresh rosemary; chopped
      1 tb Pink peppercorns
   1/16 ts Ground nutmeg
        ds Cayenne pepper; opt
           Salt & pepper
      1 ts Coarse ground black pepper;
           - to taste
 
  Soak the cherries and dried apricots in the brandy
  until plump, about 2 hours.
  
  Heat the olive oil in a large skillet over medium heat
  and add the onion, mushrooms and garlic. Saute until
  the onions are translucent and mushrooms are cooked,
  about 10 minutes. Add the plumped dried fruits into the
  mushroom onion mixture and stir. Cool to room temp.
  
  In a large bowl mix all of the stuffing ingredients
  together and lightly stuff the inside of the Cornish
  hen. Place remaining stuffing in a medium baking dish.
  
  Put the hen on top and sprinkle with freshly ground
  pepper and a little salt. Lightly cover any exposed
  stuffing with aluminum foil.
  
  Roast in a 350ºF/175ºC oven for about 1 1/2 hours,
  until the internal temperature of hen is @ 180ºF/82ºC
  and it is golden brown.
  
  Check while roasting and cover any parts that are
  getting too brown with aluminum foil. When done remove
  from oven and let rest for about 10 minutes before
  carving.
  
  Garnish with fresh cherries, apricots and fresh rosemary
  sprigs, if desired.
  
  Serves 4.
  
  RECIPE FROM: http://www.2stews.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A wise man gets more use from his enemies than a fool from his friends.
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