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.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
