Subj: 699 bad

wieners ...
added to mac and cheese,
baked beans or green pea soup.

Budae jjigae

Now there's a thought; I'd have to go buy some Spam though as it's
not a standard pantry item around here.

Get your blood pressure checked when you
consume this dish (or most Korean food,
for that matter).

The Maple Caper

I don't like cream or eggs in my drinks

Now I recall your disdain for Advokaat and other noggy things.

But both are always on hand along with Bailey's because ... Roslind.

Yes. I suppose it would have been too much
to require that a woman's tastes in booze
coincide with yours.

Title: Maple Leaf
1 1/2 oz Bourbon

Why not Black Velvet or other mediocre whisky?

Cheap domestic rye is in fact the standard in my house for mixed
drinks. Good bourbon and scotch are generally reserved for sipping

You can taste the difference: I had a
concoction made for me as a headache
remedy - Bourbon, Ancho Reyes, sour mix,
apple juice, wildflower honey, and as it
was too sweet as was) a splash of lemon
juice. Problem was that I could tate the
Bulleit and would rather have had a more
neutral spirit involved. This cocktail has
no name - perhaps I should have insisted
that it be named for me, especially as it
cost $16. How does Michael's Nemesis sound?

neat or with a small splash of water. There are young, rough. bad
Bourbons out there (I've read of but not tasted them) but in my
store all I have access to is a small number of middle shelf, medium
priced major names.

VO is fine for that sort of thing.

Subj: 702 more various health +

Dufferin Presbyterian Church
It's apparently a prominent name in Canada; there are Dufferins
in 6 provinces and Dufferin-related things in others.

The Earl of Dufferin was an Anglo-Irish aristocrat, a skilled
diplomat, a popular Governor General during the reign of Queen
Victoria (and later Viceroy of india). A lot of places in the
British Commonwealth were named after him.

And the Earl of Bufferin?

Subj: 704 Picnic + Picnic

I was thinking if it was going to be a southern picnic, the far
northern contingent might have the option of flying down

I doubt very much if we could attend another one anywhere in the
foreseeable future. It's just too far and because of my job I only
take winter vacations.

It is kind of far for you, isn't it,
but the potential loss of revenue is
more dispositive.

Subj: 710 tisanes + other drink

Northern Delights Inuit Herbal Tea ...
business arm of the Avataq Cultural Institute

What kinds of projects get the proceeds?

In general, keeping the culture and language alive. It's easier to
become assimilated in Newfoundland or Quebec than in Nunavut where the
Inuit are a majority, not a tiny minority. So there are programs
for history and archeology studies, traditional performing
artists, visual arts workshops, the recording of oral traditional
knowledge and making it available to contemporary scientific
research in the fields of biology, wild life and renewable resource management, climate change studies and so on.

Sounds worthwhile, but I've been cynicized by
the multiplicity of enterprises down here with
convincing names and wonderful mission statements
that fall down - sometimes badly - in the
performance department.

Is there any similarity you can share between these blends and mainstream commercial things?

Sometimes some of the southern ingredients overpower the northern

That's sort of what I was wondering.

ones, perhaps making it more saleable in the southern Canadian and
European markets I suppose. For example I am sipping the cloudberry
leaf mixture right now and it tastes strongly of both chicory and
cinnamon. When I make a berry tea (usually Saskatoon berry or

Sounds like some of the browny coffee-substitutish
formulas we can get here.

raspberry as they both grow in my yard) I use a lot of fresh or dried
leaves and a few fresh berries and nothing else. It is said that
wilted leaves are hard on the stomach or even poisonous while fresh
and fully dried ones are both healthy. I don't understand why that
would be but I haven't tested the theory to disprove it either.

Dunno, but it's possible that wilting causes
something to be released that gradually goes
away with oxidation.

a 375 ml half bottle of green Chartreuse

I've never been a great fan - straight up it tastes like
medicine, and in a mix it tends to dominate

It's all about the volume; most drinks need only a hint and I tend
to use less than most recipes call for. Earlier today I had a
highball made with: 1 oz vodka, 1/2 oz each Chartreuse and dry
vermouth, a squeeze of lemon and 4 oz of tonic water. It was OK but
not great and I'm wondering if it would be better with lime juice
and soda water. Or perhaps I should skip the vodka and go get more
gin.

I'd also have said lose the tonic, as that
would tend to accent the bitter notes of the
Chartreuse.

very juniper forward (Tanqueray)

You might consider getting the more suave Ten or the
citrus-dominated Rangpur

My two small stores don't carry either of those brands.

I thought they went wherever regular Tanqueray
did, same way as Bombay and Sapphire and Diet
Coke and Coke Zero do.

I then combined 1 jigger each of white vermouth and cranberry
cocktail, 1 shot of Chartreuse and 3/4 oz of honey and stirred
to blend in the honey.

Are we using 1 1/2 oz jiggers and 1 oz shots?

Yes.

Not everyone does. Where I grew up both
were 1 oz when I started compounding
drinks. When I tarted drinking them, both
became 1 1/2 oz.

My first cocktail was 1 1/2 oz of the gin mix with 1/2 oz of
Chartreuse mix on the rocks.

So just 1/10 oz of Chartreuse.

That's plenty.

Bourbon can work in a lot of recipes

Absolutely.

Scotch, well, maybe

Bourbon would have been better but I used what I had. And it was one
of the highland Glens so fruity, no peat, and not too much oak (but did
have a touch of sherry), so it went well with the raisins in the
pud.

Sounds like Glenmorangie, which I am
fond of and seek out when not in the
mood for excess smoke.

Budae Jjigae
Categories: Korean, desperation, stews, main
Servings: 2 to 4

1 dried shiitake mushroom
4 lg dried anchovies, heads and guts removed
- wrapped in cheesecloth
1 (3x5-in) sheet dried edible kelp, or kombu
1/2 ts sea salt
12 oz precooked meat product, sliced 1/2"
1 1/2 c Napa cabbage kimchi (tongbaechu)
8 oz Korean rice cakes, sliced
1 white onion, peeled, thinly sliced
2 scallions, white and light green parts
- thinly sliced
5 cloves garlic, peeled, crushed
3 hot dogs, thinly sliced
1/2 lb ground pork
3 Tb soy sauce
2 Tb gochujang (Korean fermented chili paste)
3 Tb medium/fine gochugaru (ground Korean red pepper)
3 Tb cheongju (Korean rice wine)
3 Tb canned baked beans
1 pk Ramen noodles

To make the anchovy broth: In a medium heavy-bottomed
pot, combine the mushrooms, anchovies, kelp,
4 c water, and the salt and bring to a boil. Reduce
to a simmer and cook for 30 min. Remove from the heat,
strain and discard the solids. Set the broth aside.

Place the precooked meat product, kimchi, rice cakes,
onion, scallions, garlic, hot dogs, and pork in small
separate piles in the large shallow pot.

Add the soy sauce, gochujang, gochugaru, and cheongju
to the pot, then slowly pour in the reserved anchovy
kelp broth. Add the baked beans and 1 1/2 c water.
Bring the contents to a steady simmer over high heat,
stirring occasionally with the wooden spoon.

Cook for 10 min, then add the ramen noodles. Ladle
the broth over the noodles to help them break apart.
Continue to cook 2 or 3 min, until the noodles are
cooked through but still chewy.

Anthony Bourdain
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Quoting Michael Loo to Jim Weller <=-

I don't like cream or eggs in my drinks

Now I recall your disdain for Advokaat and other noggy things.

But both are always on hand along with Bailey's because ...
Roslind.

Yes. I suppose it would have been too much to require that a
woman's tastes in booze coincide with yours.

Our tastes do converge to some extent: we both like scotch with
sherry notes, dark rum and red wine. But she drinks her coffee
strong, with cream, no sugar while I drink it medium strength,
black, with sugar. After she makes pot and pours it into an
insulated carafe to hold I always make another cup or two with her
grounds! My carafe is a blend of half first run strong and half
second run weak.

The Earl of Dufferin was [...] a popular Governor General

And the Earl of Bufferin?

Not even a footnote in history, just a mere typo.

business arm of the Avataq Cultural Institute

Sounds worthwhile, but I've been cynicized by
the multiplicity of enterprises down here with
convincing names and wonderful mission statements
that fall down - sometimes badly - in the
performance department.

I have not checked their financials just drunk their tea and read
their website.

Sounds like some of the browny coffee-substitutish
formulas we can get here.

And their #5 blend tastes strongly of alfalfa and other grassy
things. I'm not overly impressed with that one. We only had one bag
of that particular blend. I made it tolerable by going 1:1 with some
English breakfast tea, a squirt of lemon juice and a generous splash
of cranberry cocktail.

It is said that wilted leaves are hard on the stomach or even
poisonous while fresh and fully dried ones are both healthy.

it's possible that wilting causes something to be released
that gradually goes away with oxidation.

It's certainly possible. All I've seen are the same repeated
unsubstantiated claims, no studies or even first person anecdotes.

it was one of the highland Glens so fruity, no peat, and not
too much oak (but did have a touch of sherry)

Sounds like Glenmorangie

It was.



Cheers

Jim


... Major University Scientific Report says you need to buy Our Product!

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