• Post just one thing

    From JIM WELLER@1:135/392 to ALL on Sunday, May 22, 2022 21:41:00
    It's too quiet here lately. So here's a challenge: everyone one here
    post one food related message.

    It could be a review of a new restaurant, a newly tried dish at a
    favourite restaurant, a new food not before tasted, a newly
    developed personal recipe, or an inventive riff on a classic one.

    I'll go first:

    It was obscure for ages, then a short lived crazy fad for a decade,
    and then slipped back into obscurity but never went away entirely.
    I'm talking about Galliano, the key ingredient in the infamous
    Harvey Wallbanger, so popular in the 1970s. I just bought a bottle
    for the first time in maybe 44 years or more.

    It's a sweet bright yellow Italian liqueur with a pronounced vanilla
    flavour, combined with subtle anise, citrus and herbal notes.

    I am not overly fond of strongly anise flavoured liqueurs like ouzo,
    sambuca or Pernod but Galliano is nothing like any of them.

    I never liked screwdrivers so I haven't made any Harvey Wallbangers,
    at least not yet.

    But a mere teaspoonful, a half ounce at most, added to my standard
    gin drinks gives them a remarkable new and very pleasant taste
    profile. So far I have been enjoying Galliano enriched G&Ts,
    martinis, gimlets, rickies, tom collins and slings. One bottle may
    be enough forever but right now it's a daily treat.

    OK now, what's new at your place?


    Cheers

    Jim


    ... Leftover bacon? Never heard of it! Is that a new thing?

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  • From Dave Drum@1:2320/105 to JIM WELLER on Monday, May 23, 2022 05:33:00
    JIM WELLER wrote to ALL <=-


    It's too quiet here lately. So here's a challenge: everyone one here
    post one food related message.

    It could be a review of a new restaurant, a newly tried dish at a favourite restaurant, a new food not before tasted, a newly
    developed personal recipe, or an inventive riff on a classic one.

    I'll go first:

    Which is why I started doing the "Today in History" thing. Not only is
    it informative it can be a challenge to find a "Burton" recipe to go
    with the historical event. I've been hoping to generate some "that
    reminds me" comment - or similar. But everyone is sitting on their
    hands so far. And, TBH, our group has dwindled to just a few with a
    couple lurkers. Although I'm trying to chivvy the Down Under Wnnders
    into making a return.

    But I refuse to give in to Farcebook, Tweeter, etc.

    It was obscure for ages, then a short lived crazy fad for a decade,
    and then slipped back into obscurity but never went away entirely.
    I'm talking about Galliano, the key ingredient in the infamous
    Harvey Wallbanger, so popular in the 1970s. I just bought a bottle
    for the first time in maybe 44 years or more.

    It's a sweet bright yellow Italian liqueur with a pronounced vanilla flavour, combined with subtle anise, citrus and herbal notes.

    I am not overly fond of strongly anise flavoured liqueurs like ouzo, sambuca or Pernod but Galliano is nothing like any of them.

    I don't even care for licorice. FEH!

    I never liked screwdrivers so I haven't made any Harvey Wallbangers,
    at least not yet.

    But a mere teaspoonful, a half ounce at most, added to my standard
    gin drinks gives them a remarkable new and very pleasant taste
    profile. So far I have been enjoying Galliano enriched G&Ts,
    martinis, gimlets, rickies, tom collins and slings. One bottle may
    be enough forever but right now it's a daily treat.

    OK now, what's new at your place?

    When you're not the lead dog the view never changes. Bv)=

    Here are a couple Galliano guzzles you might (or might not) like ...

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

    Title: Slow Comfortable Screw Up Against the Wall
    Categories: Beverages, Booze, Citrus
    Yield: 1 Shooter

    1/2 fl Southern Comfort
    1/2 fl Sloe gin
    1/2 fl Galliano
    Orange juice

    Fill highball glass with ice. Add liquors and top with
    orange juice. Stir.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

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

    Title: DaVinci Code
    Categories: Five, Booze, Wine
    Yield: 1 Cocktail

    2 fl Oz Remy Martin cognac
    1/2 fl Oz tawny port wine
    3/16 fl Oz Galliano Espresso Coffee
    - liqueur
    1/6.fl Oz Salted caramel syrup

    Coffee liqueur and salted caramel stirred w/cognac
    and a splash of tawny port.

    Adapted from Matyas Busek @ Chiltern Firehouse in
    London, UK

    RECIPE FROM: https://www.diffordsguide.com

    Uncle Dirty Dave's Archives

    MMMMM





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  • From Sean Dennis@1:18/200 to JIM WELLER on Monday, May 23, 2022 19:02:24
    Hello JIM,

    22 May 22 21:41, you wrote to ALL:


    It's too quiet here lately.

    I have been hospitalized three times in one month and now am having issues with the blood thinner prescribed for me for my stents. I feel good but am having issues breathing. I went to the ER today and my EKG and bloodwork are 100% normal (for the first time in decades).

    I am also splitting my BBS into two systems: one running ProBoard for "production" and my MBSE system as a test bed for MBSE development. I'm kinda distracted at the moment.

    Now that I have no teeth, I am relearning how to eat too.

    -- Sean

    ... If you're close enough to read this, I can hit my brakes and sue you.
    --- GoldED+/LNX 1.1.5-b20180707
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From JIM WELLER@1:135/392 to DAVE DRUM on Monday, May 23, 2022 17:32:00
    Quoting Dave Drum to Jim Weller <=-

    Galliano ... a pronounced vanilla flavour, combined with
    subtle anise, citrus and herbal notes.

    I am not overly fond of strongly anise flavoured liqueurs like ouzo, sambuca or Pernod but Galliano is nothing like any of them.

    I don't even care for licorice. FEH!

    Galliano is nothing like that. Ever have a Wallbanger back in the
    day?

    Here are a couple Galliano guzzles you might (or might not)
    like ...

    Title: Slow Comfortable Screw Up Against the Wall
    1/2 fl Southern Comfort
    1/2 fl Sloe gin
    1/2 fl Galliano
    Orange juice

    I vaguely remember that version from the far distant past. My first
    wife liked them (the drink that is).

    Title: DaVinci Code
    2 fl Oz Remy Martin cognac
    1/2 fl Oz tawny port wine
    3/16 fl Oz Galliano Espresso Coffee liqueur
    1/6.fl Oz Salted caramel syrup

    Interesting. I've never tried their coffee liqueur but I do like both
    Tia Maria and Kahlua occasionally. I have some cheap Spanish brandy
    (Fundador) on hand but would have to go shopping for the other
    ingredients.

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

    Title: Hurricane
    Categories: Alcohol, Beverages, Fruit
    Yield: 1 serving

    1 oz Dark rum
    1 oz Light rum
    1/2 oz Galliano
    2 oz Passion fruit syrup
    1/2 oz Orange juice
    1 Rose's lime juice
    1 Pineapple juice

    Fill a mixing glass with cracked ice. Add rum, galliano, passion
    fruit syrup, and orange juice. Shake and strain into highball or
    collins glass filled with ice cubes. Top with a splash of Rose's
    lime juice and a splash of pineapple juice.

    Recipe by: Joe Robertson

    From: Lynn A Montroy

    Joe Robertson has designed, developed and run numerous successful
    bars in England and invented a large number of cocktails while
    doing that. -JW

    MMMMM



    Cheers

    Jim


    ... A real bartender can whip up actual cocktails

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  • From Dale Shipp@1:261/1466 to Jim Weller on Tuesday, May 24, 2022 02:33:08
    On 05-22-22 21:41, Jim Weller <=-
    spoke to All about Post just one thing <=-


    It's too quiet here lately. So here's a challenge: everyone one here
    post one food related message.

    Great idea. Now that we have four restaurants to choose from in our
    current living quarters, we don't get out very much any more. Nor do we
    cook much in our apartment. I can find a few things in our personal
    collection of Meal Master that would be suitable and shall post them,
    one per day for the echo.

    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Thai Ginger Chicken Stir Fry (Gai Pad Khing)
    Categories: Tested, Easy
    Yield: 2 Servings

    MMMMM---------------------------SAUCE--------------------------------
    2 tb Fish sauce
    1 tb Chili/garlic sauce
    (or Oyster Sauce)
    1 tb White sugar
    2 tb Oil

    MMMMM---------------------OTHER INGREDIENTS--------------------------
    8 oz Skinless chicken cut into
    Bite size pieces 1/4" thick
    2 md Scallions, ends cut
    Crosswise then into 1 inch
    Pieces (or spring onions)
    2 ea Cloves garlic
    1 c Red bell pepper thin sliced
    2 tb Minced ginger
    1/2 c Thinly sliced onion

    MMMMM----------------------------RICE---------------------------------
    1/2 c Basmatic rice, cooked

    Combine fish sauce, oyster sauce and sugar in a small bowl. Keep near
    stove along with the chicken and veggies.

    Heat a wok or large skillet over high heat until very hot. Add the
    oil and swirl to coat the bottom. Add the chicken in even layer and
    sear undisturbed for about one minute. Chicken will be lightly
    browned but not cooked through. Add the bell pepper, onions,
    scallions, ginger, garlic and sauce. Stir fry for 3 to 4 minutes
    until the chicken is cooked through and the veggies are crisp tender.
    Serve with rice.

    Comments: Sauce a bit thin. Next time double the sauce ingredients.
    Maybe also a tb of corn starch.

    Signature dish from Kitchn. Tested 9/1/18 Nice flavor. Will make
    again.

    MMMMM


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  • From Dave Drum@1:3634/12 to JIM WELLER on Tuesday, May 24, 2022 05:33:00
    JIM WELLER wrote to DAVE DRUM <=-

    Galliano ... a pronounced vanilla flavour, combined with
    subtle anise, citrus and herbal notes.

    I am not overly fond of strongly anise flavoured liqueurs like ouzo, sambuca or Pernod but Galliano is nothing like any of them.

    I don't even care for licorice. FEH!

    Galliano is nothing like that. Ever have a Wallbanger back in the
    day?

    I'm not much for cocktails. Much prefer a shot of good quality "sippin'
    liquor" .... be it Bourbon, Scotch, brandy, tequila, etc. Or a good,
    cold brewski.

    Here are a couple Galliano guzzles you might (or might not)
    like ...

    Title: Slow Comfortable Screw Up Against the Wall
    1/2 fl Southern Comfort
    1/2 fl Sloe gin
    1/2 fl Galliano
    Orange juice

    I vaguely remember that version from the far distant past. My first
    wife liked them (the drink that is).

    Title: DaVinci Code
    2 fl Oz Remy Martin cognac
    1/2 fl Oz tawny port wine
    3/16 fl Oz Galliano Espresso Coffee liqueur
    1/6.fl Oz Salted caramel syrup

    Interesting. I've never tried their coffee liqueur but I do like both
    Tia Maria and Kahlua occasionally. I have some cheap Spanish brandy (Fundador) on hand but would have to go shopping for the other ingredients.

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

    Title: Dirty Mother
    Categories: Five, Beverages, Booze
    Yield: 1 Shooter

    1 1/2 fl Brandy
    1/2 fl Kahlua

    Fill rocks glass with ice. Add ingredients and stir.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Nostalgia isn't what it used to be.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From JIM WELLER@1:135/392 to DALE SHIPP on Wednesday, May 25, 2022 21:57:00
    Quoting Dale Shipp to Jim Weller <=-

    Title: Thai Ginger Chicken Stir Fry (Gai Pad Khing)

    That sounds delicious.

    I'm not familiar with Thai food and when one approaches a completely
    new cuisine sometimes a recipe with a short list of instructions
    doesn't really give you an insight into what it's all about. So I
    was happy when this article came out recently:

    https://www.seriouseats.com/guide-to-thai-stir-fries-5295504

    It gives a nice overview of the essence of what Thai stir fries are
    all about. I now feel I can proceed with confidence, with whatever
    ingredients I have on hand, even without a recipe.

    The folks at Serious Eats put a lot of effort into reporting the
    science behind cooking and baking, and testing various methods of
    preparing food to come up with the best one.

    "GOOD COOKS KNOW HOW. GREAT COOKS KNOW WHY."



    Cheers

    Jim


    ... Baking is a combination of art, science and magic.

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  • From Dale Shipp@1:261/1466 to Jim Weller on Friday, May 27, 2022 00:47:06
    On 05-25-22 21:57, Jim Weller <=-
    spoke to Dale Shipp about Post just one thing <=-

    Title: Thai Ginger Chicken Stir Fry (Gai Pad Khing)

    That sounds delicious.

    I'm not familiar with Thai food and when one approaches a completely
    new cuisine sometimes a recipe with a short list of instructions
    doesn't really give you an insight into what it's all about. So I
    was happy when this article came out recently:

    https://www.seriouseats.com/guide-to-thai-stir-fries-5295504

    I am reading that article in between typing here. I'll comment as I go.
    We do have a steel wok which Gail got many decades ago. It is well
    aged. It even works on our glass top stove, albeit not at the very hot
    levels of some Chinese dishes. Cleaning is not a problem. A quick wisk
    with a plastic scrubee and hot water gets the job done.

    We do often thicken the sauce with a slurry of corn starch. We prefer a
    sauce that sticks to the rice or noodles.

    We make frequent use of Thai basil, and even grew some inside our
    apartment last summer. We have a bay window that gets afternoon sun and
    it grew quite well. We now have such a large supply of dehydrated Thai
    basil and sweet basil that we will put in something else this summer.

    It gives a nice overview of the essence of what Thai stir fries are
    all about. I now feel I can proceed with confidence, with whatever ingredients I have on hand, even without a recipe.

    The folks at Serious Eats put a lot of effort into reporting the
    science behind cooking and baking, and testing various methods of preparing food to come up with the best one.

    It is a very good article. I had no negative comments other than a few
    "we choose not to do it that way". I've bookmarked the page for future
    study.


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Thai Spring Roll Dipping Sauces
    Categories: Easy, Tested, Thai
    Yield: 4 Servings

    MMMMM--------------------HOISIN DIPPING SAUCE-------------------------
    1/4 c Hoisin sauce
    1/3 c Water
    1 ts Red chili paste

    MMMMM-----------------THAI PEANUT DIPPING SAUCE----------------------
    1 tb Creamy peanut butter
    1 tb Crunchy peanut butter
    1 1/2 ts Salad oil
    1 ts Soy sauce
    1 tb White sugar
    1 tb Distilled vinegar
    1/4 ts Toasted sesame oil
    1/2 ts Hot chili sauce (srircha)
    ds Ground coriander

    HOISIN DIPPING SAUCE

    In small bowl mix dipping sauce ingredients. Cover, refrigerate.
    Will keep for several days

    Tested 6-22-10. Nice flavor.

    Variation of recipie from Betty Crocker.com

    THAI PEANUT DIPPING SAUCE

    Combine ingredients in bowl, mix well.

    I dissolved sugar in soy sauce and vinegar first then added the rest
    of the ingredients

    Tested 6-22-10. Peanut flavored thai inspired dipping sauce. Will
    make again.
    Variation of recipe from recipezaar.

    MMMMM


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  • From Dave Drum@1:18/200 to JIM WELLER on Friday, May 27, 2022 06:23:03
    JIM WELLER wrote to DALE SHIPP <=-

    Title: Thai Ginger Chicken Stir Fry (Gai Pad Khing)

    That sounds delicious.

    I'm not familiar with Thai food and when one approaches a completely
    new cuisine sometimes a recipe with a short list of instructions
    doesn't really give you an insight into what it's all about. So I
    was happy when this article came out recently:

    https://www.seriouseats.com/guide-to-thai-stir-fries-5295504

    It gives a nice overview of the essence of what Thai stir fries are
    all about. I now feel I can proceed with confidence, with whatever ingredients I have on hand, even without a recipe.

    The folks at Serious Eats put a lot of effort into reporting the
    science behind cooking and baking, and testing various methods of preparing food to come up with the best one.

    "GOOD COOKS KNOW HOW. GREAT COOKS KNOW WHY."

    That's tagline material. Bv)=

    I also recommend seeking out Colonel Ian Philpott's recipes from the Chile-heads mailing list. They constitute a master's course in Thai
    cuisie.

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

    Title: Penaeng Kai (Penang Curry with Chicken)
    Categories: Colonel, Poultry, Oriental, Curry, Chilies
    Yield: 4 Servings

    MMMMM--------------------PENAENG CURRY PASTE-------------------------
    25 (to 30) dried red chilies;
    - shake them to discard
    - excess seeds.
    2 tb Chopped shallots; (purple
    - onions)
    2 tb Chopped garlic
    2 tb Very fine sliced lemon grass
    1 tb Grated galangal; use ginger
    - if you can't find galangal
    1 ts Toasted coriander seeds
    2 tb Chopped coriander root
    1 tb Kapi (shrimp paste)
    2 tb Chopped fresh roasted
    - peanuts.

    MMMMM-------------------------THE CURRY------------------------------
    1 c Chicken; in bite sized pcs
    1/2 c Coconut milk
    1 tb Chopped garlic
    2 tb To 3 tb The curry paste
    2 tb Fish sauce
    Sugar
    2 Lime leaves; fine shredded
    10 To 15 Holy basil leaves;
    - fine shredded

    Penaeng is a dry curry, probably originally imported from
    Malaysia. It can be prepared with any meat, and many
    fishes. This variety uses chicken.

    Penaeng Curry Paste: You can buy prepared curry pastes in
    many shops, but for the full flavour you should seriously
    consider the little effort involved in making your own.
    This was a back breaking chore when the pastes were
    prepared in a heavy mortar and pestle, but these days you
    can come very close to the same result using a food
    processor. You can reduce the number of chilies used if
    you want a milder curry, but I don't recommend going to
    less than 10 chilies.

    Mix together to a fine paste in a food processor. This
    paste will keep under refrigeration. You can also freeze
    it; I suggest placing it in an old ice cube tray to make
    into curry paste cubes for ease of measurement later.

    The prepared paste should be allowed to mature for two or
    three days before use to bring out the full flavour.

    Note that it is better to make the paste milder than to
    use less than about 2 tablespoons in the final recipe.

    The curry: Place a wok over medium high heat, and warm the
    coconut milk, but don't let it boil. Add the curry paste,
    and stir it until the oil begins to separate out and form
    a thin film to bring out the maximum flavour. Add the
    remaining ingredients except the lime and basil leaves,
    and simmer until the sauce is absorbed and thickened. Then
    add the leaves and stir fry briefly before serving.

    Garnish with julienned red chilies, with steamed white
    rice, and the usual table condiments.

    Note if you particularly like your curries hot, then
    replace the fish sauce in the cooking with nam pla prik
    (chilies marinated in fish sauce), that has had at least
    a week to mature.

    From: Colonel I. F. K. Philpott; Chile-Heads list - 24 Feb 1996

    Uncle Dirty Dave's Archives

    MMMMM

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