Quoting Michael Loo to Jim Weller <=-

impervious to the blandishments of the cocktail shaker ...
brown liquors neat if of best quality or else on the rocks with
a splash.

some days that too is what I want.

Like last night. We had our staff Christmas party at the small room
off the lounge at the Explorer where you attended that redneck
wedding reception. For pre-dinner drinks I started off with a
Guinness and then downed a number of Jamesons, on the rocks, with
a very small splash.

My broker makes a creamy spiced rum punch which I haven't tasted but
is popular with the set who also like Baileys and eggnog. This year
for the after party he jiggered his secret recipe with a dollop of
Fireball and it was well received by the others.

A short philosophical piece on recent food trends ...
Is there such a thing as too much (flavor)

There's a difference, too, between too much flavor and too many
flavors.

There are some concoctions where simple is best but occasionally a
complex dish with multiple but compatible flavours just sings.
Consider some curry dishes.

To All: New thread ... Agree or disagree?

Nah, disagree, that's not a new thread at all
- people have been fussing about gilded lilies
since time immemorial.

True. I meant a new thread for the week, in this echo.

Here's a basic, simple chicken recipe where the quality of the
chicken is paramount ...

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

Title: Zuni Cafe's Perfect Roast Chicken
Categories: Chicken, Smoked
Yield: 4 Servings

3 lb Free range chicken
2 cl garlic
1 sprig Marjoram
S&P

(Chicken should be yellow; not pale white!)

Trim the fat. Remove giblets. Slip two peeled garlic cloves and a
sprig of fresh marjoram (you can use any herb - except rosemary)
under the skin of the breast on each side.

Generously sprinkle kosher salt and pepper all over the bird, very
generous with the salt. Then, refrigerate overnight (usually they
let it sit for 24 hours).

Zuni Cafe roasts the chicken in a beehive oven made of brick over a
wood fire, oak and almond or apple, for a special smoky taste which
can't be replicated at home.

Place the chicken on a pan (you can use a rack if you like so the
juices fall down into the pan) and cook it for approximately 25 - 40
minutes depending on the oven temperature. The oven temperature
should be as hot as you can get it, 450 - 500 F. When the juices
run clear and the chicken is brown, it is done. The important
thing is to keep an eye on the chicken so it doesn't over cook.

Let the chicken sit for about 5 min, before cutting it up.

Posted By: RobieLynn

MMMMM

Cheers

Jim

... Combining flesh and smoke is basically never a bad idea.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)