From wetleather@onpmomma.isc-br.com Mon Sep 18 15:39:20 1995
Received: from onpmomma.isc-br.com (onpmomma.isc-br.com [129.189.2.118]) by shell1.best.com (8.6.12/8.6.5) with SMTP id PAA20375 for ; Mon, 18 Sep 1995 15:39:16 -0700
Received: from onpmomma by onpmomma.isc-br.com with smtp
(Smail3.1.28.1 #3) id m0suoqE-002ngSa; Mon, 18 Sep 95 15:39 PDT
Date: Mon, 18 Sep 95 15:39 PDT
Message-Id: <9509182324.AA23309@netmail2.microsoft.com>
Errors-To: carlp@onpmomma.isc-br.com
Reply-To: wetleather@onpmomma.isc-br.com
Originator: wetleather@mom.isc-br.com
Sender: wetleather@onpmomma.isc-br.com
Precedence: bulk
From: James Broglio
To: Multiple recipients of list
Subject: Beer Recipe
X-Listprocessor-Version: 6.0b -- ListProcessor by Anastasios Kotsikonas
X-Comment: Greater Pacific Northwest Bikers' Social Mailing List
Status: RO
For those of you who have tried Redhook's "WinterHook"
Here is the recipe that I was going to enter in the brew-off last year
but drank instead.
Winterfluke
Makes 5 gallons
3# Dry Amber Extract
4# Dry Light Extract
1/2# 60dL Crystal Malt
1/2# Carastan Malt
3oz Black Strap Mollasses
2oz. Kent Goldings (boil)
1oz Cascade (finish)
Whitbread Ale Yeast or Wyeast British Ale
Steep grains @150 - 180 dF for 15 - 20 minutes. Boil Kent Goldings for
45 minutes, Cascades for last 10 minutes of boil.
No SG's available.
Comments:
Real Good at most temps above 40dF. Very close to WinterHook except
could use a little more body. Hops are correct for the brew, I added 1
more oz. on the second batch and it was not the thing to do. Yeast
could be a little sharper.
Jim
From wetleather@micapeak.com Wed Nov 20 07:49:16 1996
Received: from express.ior.com (express.ior.com [199.79.239.13]) by shellx.best.com (8.8.3/8.7.3) with ESMTP id HAA03390; Wed, 20 Nov 1996 07:49:15 -0800 (PST)
Received: from express.ior.com (localhost [127.0.0.1]) by express.ior.com (8.7.6/8.7.3) with SMTP id HAA10041; Wed, 20 Nov 1996 07:48:45 -0800
Date: Wed, 20 Nov 1996 07:48:45 -0800
Message-Id: <329326E2.6CD5@plix.com>
Errors-To: wetleather-owner@micapeak.com
Reply-To: wetleather@micapeak.com
Originator: wetleather@micapeak.com
Sender: wetleather@micapeak.com
Precedence: bulk
From: aellison@plix.com (Ellison, Art )
To: "Northwest Bikers' Social Mailing List"
Subject: Holiday recipie
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Northwest Bikers' Social Mailing List
Content-Transfer-Encoding: 7bit
Content-Type: text/plain; charset=us-ascii
MIME-Version: 1.0
Status: RO
Speaking of things to make:
I'm told this tastes like Irish Creme (which I've never tasted)
7 oz. Scotch
1 oz. Drambuie
2 oz. Chocolate syrup
2 oz Almond syrup (Orgeat)
1 can Eagle Brand condensed milk
1 cup fresh cream (I use whipping cream, but I guess half & half will do)
3 whole eggs
Blend, chill, serve.
It's sweet and chocolaty and REAL smooth.
Keep refrigerated 'till it's gone (which shouldn't be too long)
--
~Art~ aellison@plix.com
All tragedies are finished by death;
All comedies are ended by a marriage
-Lord Byron
From wetleather@micapeak.com Wed Nov 20 08:16:58 1996
Received: from express.ior.com (express.ior.com [199.79.239.13]) by shellx.best.com (8.8.3/8.7.3) with ESMTP id IAA22546; Wed, 20 Nov 1996 08:16:57 -0800 (PST)
Received: from express.ior.com (localhost [127.0.0.1]) by express.ior.com (8.7.6/8.7.3) with SMTP id IAA11320; Wed, 20 Nov 1996 08:16:41 -0800
Date: Wed, 20 Nov 1996 08:16:41 -0800
Message-Id:
Errors-To: wetleather-owner@micapeak.com
Reply-To: wetleather@micapeak.com
Originator: wetleather@micapeak.com
Sender: wetleather@micapeak.com
Precedence: bulk
From: Mark Morrissey
To: "Northwest Bikers' Social Mailing List"
Subject: Re: Holiday recipie
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Northwest Bikers' Social Mailing List
Content-Type: TEXT/PLAIN; charset=US-ASCII
MIME-Version: 1.0
In-Reply-To: <329326E2.6CD5@plix.com>
Status: RO
Art's recipe looks great. Here is my own tried and true Bailey's recipe.
--mark
---------------------------------------------------------------------------
Bailey's Irish Cream
--------------------
Ingredients:
o 3 Eggs
o 2 T. Chocolate Syrup
o 2 T. Vanilla Extract
o 2 T. Coconut Extract
o 1 T. Instant Coffee
o 1/3 cup water
o 1 can sweetened condensed milk
o 1 cup whipping cream
o 1 1/2 cup Irish Wiskey
Blend items in order. Chill. Drink
Notes:
History has shown that you need to be quite
careful on the chocolate. Too much really ruins the
taste and leaves you with a dry mouth.
Heavy whipping cream can also be used.
The original recipe does not use coconut extract.
Serving:
Serve over crushed ice. Frangelico can be added in
small quantity to add to the flavor.
From wetleather@micapeak.com Sun Dec 8 15:53:25 1996
Received: from express.ior.com (express.ior.com [199.79.239.13]) by shellx.best.com (8.8.4/8.8.3) with ESMTP id PAA19690; Sun, 8 Dec 1996 15:53:25 -0800 (PST)
Received: from express.ior.com (localhost [127.0.0.1]) by express.ior.com (8.7.6/8.7.3) with SMTP id PAA18734; Sun, 8 Dec 1996 15:53:00 -0800
Date: Sun, 8 Dec 1996 15:53:00 -0800
Message-Id: <2.2.16.19961208074700.0977e6b4@mail.voicenet.com>
Errors-To: wetleather-owner@micapeak.com
Reply-To: bmwbrian@voicenet.com
Originator: wetleather@micapeak.com
Sender: wetleather@micapeak.com
Precedence: bulk
From: Brian Curry
To: "Northwest Bikers' Social Mailing List"
Subject: Egg-Nog Cooked
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Northwest Bikers' Social Mailing List
Content-Type: text/plain; charset="us-ascii"
Mime-Version: 1.0
X-Sender: bmwbrian@mail.voicenet.com
Status: RO
Since we are rapidly arriving at the season for this, and this group does eat:
Recipe via Meal-Master (tm) v8.x [from Now You're Cooking!]
Title: EggNog-Cooked
Categories: beverages, holiday
Yield: 1
6 lg egg; beaten
2 c Milk
1/3 c Sugar
4 tb light rum
4 tb bourbon
1 ts vanilla
1 c whipping cream
2 tb Sugar
1 ground nutmeg
In a large heavy saucepan mix eggs, milk, and 1/3 cup sugar. Cook and
stir over medium heat till mixture coats a metal spoon. Remove from heat.
Cool quickly by placing pan in a sink or bowl of ice water and
stirring 1-2 minutes. Sitr in run, bourbon, and vanilla. Chill 4-24 hours.
At serving time, in a bowl whip cream and 2 tablespoons sugar till
soft peaks from. transfer chilled egg mixture to a punch bolw. Fold in
whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg.
Makes about 10 (4oz) servings.
Chocolate Eggnog: Prepare as above, except stir 1/4 to 1/3 cup
chocolate-flavored syrup into egg mixture before chilling.
Nonalcholic Eggnog: Prepare as above, except omit rum and bourbon.
Increase milk to 2 1/4 to 2 1/2 cups.
Source: Better Homes and Gardens, New Cookbook.
Posted by Sarah Gruenwald 12/96
Long Distance Telephone Service 9.25 cents/minute. Don't pay more. Ask me.
Brian Curry, (bmwbrian@voicenet.com) 1990 Blue K75RTs both coasts
Chester Springs, PA, USA
K-Whiner #21, BOOF #38, OSP #7, "VI,CE" "IWT"
BMWMOA#4578, BMWRA#12296, AMA#725653, USCA#078, PE-029523-E, N3IYL
KGN- Improving Lives Around The World
http://www.nsionline.com/brian.curry Password: brian
From wetleather@micapeak.com Fri Jun 13 06:53:43 1997
Received: from proxy2.ba.best.com (root@proxy2.ba.best.com [206.184.139.13]) by shell9.ba.best.com (8.8.5/8.7.3) with ESMTP id GAA01607; Fri, 13 Jun 1997 06:53:41 -0700 (PDT)
Received: from express.ior.com (express.ior.com [199.79.239.13]) by proxy2.ba.best.com (8.8.5/8.8.3) with ESMTP id GAA23602; Fri, 13 Jun 1997 06:51:29 -0700 (PDT)
Received: from express.ior.com (localhost [127.0.0.1]) by express.ior.com (8.8.4/8.7.3) with SMTP id GAA19639; Fri, 13 Jun 1997 06:51:15 -0700
Date: Fri, 13 Jun 1997 06:51:15 -0700
Message-Id: <01BC77C5.5E6262A0@cb7.hdq14.gasco.com>
Errors-To: wetleather-owner@micapeak.com
Reply-To: wetleather@micapeak.com
Originator: wetleather@micapeak.com
Sender: wetleather@micapeak.com
Precedence: bulk
From: Frank Ferguson
To: Northwest Bikers Social Mailing List
Subject: FW: Margarita Contest Anyone?
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Northwest Bikers Social Mailing List
Status: RO
----------
On Thu, 12 Jun 1997, Leigh Ann Hussey wrote:
> No right-thinking person needs a blender to make margaritas...
>
> Shaken, not stirred,
>
> - EC
>
In a kinder time, when Aloha BMW used to set up shop at the Chief Joseph rally, they'd
put together what was called a "yucca" which was really a kind of giant, shaken margarita
consisting of ice, sugar, lime and tequila all packed into a gallon jar wrapped in a towel and
shaken for as long as the mob could stand to do so....then passed around and consumed.
Several of these would be going at once making for an interesting Saturday night.
Francis Ferguson
From wetleather@micapeak.com Wed Aug 6 11:01:02 1997
Received: from proxy1.ba.best.com (root@proxy1.ba.best.com [206.184.139.12]) by shell9.ba.best.com (8.8.5/8.7.3) with ESMTP id LAA27612; Wed, 6 Aug 1997 11:00:56 -0700 (PDT)
Received: from express.ior.com (express.ior.com [199.79.239.13]) by proxy1.ba.best.com (8.8.6/8.8.3) with ESMTP id KAA27272; Wed, 6 Aug 1997 10:58:56 -0700 (PDT)
Received: from express.ior.com (localhost [127.0.0.1]) by express.ior.com (8.8.4/8.7.3) with SMTP id KAA10880; Wed, 6 Aug 1997 10:58:52 -0700
Date: Wed, 6 Aug 1997 10:58:52 -0700
Message-Id: <9708061748.AA93918@maix>
Errors-To: wetleather-owner@micapeak.com
Reply-To: wetleather@micapeak.com
Originator: wetleather@micapeak.com
Sender: wetleather@micapeak.com
Precedence: bulk
From: martin@plaza.ds.adp.com
To: Northwest Bikers Social Mailing List
Subject: Re: Toddies in the rain
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Northwest Bikers Social Mailing List
Content-Type: text
In-Reply-To: from "Ellen Carrico" at Aug 6, 97 10:09:35 am
Status: RO
> I guess we should be
> drinking toddies in the winter months. Martin must have a good recipe.
Presumably hot, of course. Put any of the following in a mug, fill with
boiling water.
Traditional:
A pony of good Tennessee whiskey (since we're all boycotting Bourbon),
2 tsp sugar (or for convenience, sugar syrup) or to taste
Fruity:
Substitute a nice old Slivovitz for the whiskey.
Southern:
A hand pour of mint julep liqueur (bring a cup of water and a cup of
sugar to the boil. Add a cup of chopped mint leaves. Let cool, add a
bottle of Tennessee whiskey (WABB). Let age for a week, strain.)
Medicinal:
A wee dram of McGillicudy's Menthol Mint Schnapps.
Contemplative:
A wee dram of a smokey blended Scotch (Cutty Sark is my preference) and
a dash of bitters.
Toxic:
A shot of mao tai. Don't waste the sugar.
A good sake, heated to American taste (a touch too warm), kept in a
warm sake cozy and served only by mutual assistance (one never pours
one's own sake) is a nice accompaniment to a vivid sunset.
To properly savor life one must taste it deliberately,
but never cautiously,
Martin
Martin Golding | There is all too short a time span
Dod #236 | between being carded for beer and being called "Sir"
martin@plaza.ds.adp.com Portland, OR
From wetleather@micapeak.com Thu Aug 7 09:07:29 1997
Received: from proxy2.ba.best.com (root@proxy2.ba.best.com [206.184.139.13]) by shell9.ba.best.com (8.8.5/8.7.3) with ESMTP id JAA14951; Thu, 7 Aug 1997 09:06:20 -0700 (PDT)
Received: from express.ior.com (express.ior.com [199.79.239.13]) by proxy2.ba.best.com (8.8.6/8.8.3) with ESMTP id JAA26994; Thu, 7 Aug 1997 09:03:14 -0700 (PDT)
Received: from express.ior.com (localhost [127.0.0.1]) by express.ior.com (8.8.4/8.7.3) with SMTP id JAA09946; Thu, 7 Aug 1997 09:03:12 -0700
Date: Thu, 7 Aug 1997 09:03:12 -0700
Message-Id: <14AA1C3116@iunhaw1.iun.indiana.edu>
Errors-To: wetleather-owner@micapeak.com
Reply-To: wetleather@micapeak.com
Originator: wetleather@micapeak.com
Sender: wetleather@micapeak.com
Precedence: bulk
From: "Tome"
To: Northwest Bikers Social Mailing List
Subject: Re: Toddies in the rain
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Northwest Bikers Social Mailing List
Status: RO
>Fruity:
>Substitute a nice old Slivovitz for the whiskey.
Martin and all,
There is a variation on the toddie (as most things) which is served
traditionaly in Macedonia (Southern Yugoslavia).
Slivovitz is a plum brandy but don't let that fool you. Most brandys
are sweet and Slivovitz (the good stuff) is not sweet. It is fruity as
is pointed out by Martin, but not sweet. The following is usually made
with homemade "brandy" (my father makes some wicked stuff). The
homemade brandy is derived from many types of wine but generally from
the traditional grape variety.
Basically you take (about) a well rounded teaspoon of sugar per shot of
whiskey (in Yugoslavia and the respective region, many so-called brandys
are referred to by name and are considered whiskey.)
You carmelize the sugar over heat in a small sauce pan until it gets
syrupy, then (TURN OFF THE FLAME) pour your amount of whiskey per the
sugar content into the melted sugar. At this point the sugar will
crystallize and harden again from the room temperature whiskey. Turn
the flame back on and warm the mixture just to re-melt the sugar so it
dissolves into the whiskey. Do not heat very much so as to not destroy
too much of the alcohol content. Serve in thick shot glasses,
preferably ones with little handles.
The sensation of drinking this concoction is very interesting. At
first, as you bring the glass to your lips you feel the warmth of
alcohol slightly caress the soft flesh at the tip of your nose. As the
warm alcohol rises fast you first feel the fume swirl in your nostrils
and then you sense the sweetness of the carmalized surgar. The alcohol
vapor is strong and opens the nasal passage even more and more air means
more scent and more scent means more flavor. You take a sip and your
met with a sweetness that is first like candy and as it continues down
and around your palate, it turns to a small fire which causes you to
stop the sip and squeeze your palate to the taste. The warmth of the
whiskey makes it feel hot and you can breathe much easier. The slightly
sweet liquid flows down your throat and touches all the nerves as it
slowly makes its way down to the tummy. You feel warm all over. The
alcohol is definately more potent at a warmer temperature than when
chilled. All the flavor is experienced as the liquid goes into your
tummy and some of the vapors wallow around you nostrils. Too many of
these will a big buzz create. Enjoy. :)
CAUTION:
Be very careful heating this on the stove, don't start a fire.
Keep a wet towel handy to cover the pan if needed.
C-Ya!
Tome
From wetleather@micapeak.com Fri Sep 12 13:37:15 1997
Received: from proxy1.ba.best.com (root@proxy1.ba.best.com [206.184.139.12]) by shell9.ba.best.com (8.8.7/8.7.3) with ESMTP id NAA16263; Fri, 12 Sep 1997 13:35:27 -0700 (PDT)
Received: from alutia.micapeak.com (alutia.micapeak.com [199.79.239.92]) by proxy1.ba.best.com (8.8.7/8.8.BEST) with ESMTP id NAA23502; Fri, 12 Sep 1997 13:33:43 -0700 (PDT)
Received: from alutia.micapeak.com (localhost [127.0.0.1])
by alutia.micapeak.com (8.8.5/8.8.5) with SMTP id NAA26956;
Fri, 12 Sep 1997 13:31:44 -0700
Date: Fri, 12 Sep 1997 13:31:44 -0700
Message-Id: <9709122022.AA60416@maix>
Errors-To: wetleather-owner@micapeak.com
Reply-To: wetleather@micapeak.com
Originator: wetleather@micapeak.com
Sender: wetleather@micapeak.com
Precedence: bulk
From: martin@plaza.ds.adp.com
To: Northwest Bikers Social Mailing List
Subject: Re: Starbuick's (was: Hawk)
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Northwest Bikers Social Mailing List
Content-Type: text
In-Reply-To: <341996B5.7689AA1A@sptddog.com> from "Dave Uebele" at Sep 12, 97 12:09:49 pm
Status: RO
> Carl Paukstis wrote:
> > [The Heathen Yellow Races stew some green stuff and call it "char" or
> > "chai"
dave admonished:
> Actually, Chai is black tea with various spices and milk added.
Carl was referring to the original Chinese, you're (presumably, the
Chinese don't add milk, the English don't add spices) referring to the
Indian blend. The difficulty, of course, is that both Carl's and your
"chai" are roughly anglicized. Had either been spelled in the original
language the confusion could have been avoided (ref: The Artist Formerly
Known etc.).
The Chinese invented chai, so most languages use that or a similar word
(chai, cha, tchai, tea), just as the word for coffee resembles the
Arabic (Qahwa) and the word for beer is so very German across the
world (which is a great convenience for travelers, I might add).
One might find it mildly interesting, given today's climate, that alcohol
and arrack/raki are both from the Arabic. (Arak, for those of you
who don't know, is Ouzo's wild and primitive ancestor, compared to
which Ouzo is a mild and gentlemanly drink (ouzo is named, again IIRC,
after a silk cloth, to emphasize its gentle smoothness). Arak is the
local tipple of choice in areas ranging from eastern europe to the
far borders of India.)
Food and drink are among the subjects on which I can wax long and boring,
Martin
Martin Golding | If I'd wanted all that water in my beer,
Dod #0236 KotLQ | why would I have paid so much to have it dehydrated?
martin@plaza.ds.adp.com Portland, OR
From wetleather@micapeak.com Wed Oct 29 14:31:41 1997
Received: from proxy2.ba.best.com (root@proxy2.ba.best.com [206.184.139.13]) by shell9.ba.best.com (8.8.7/8.7.3) with ESMTP id OAA08944; Wed, 29 Oct 1997 14:31:26 -0800 (PST)
Received: from alutia.micapeak.com (alutia.micapeak.com [199.79.239.92]) by proxy2.ba.best.com (8.8.7/8.8.BEST) with ESMTP id OAA15767; Wed, 29 Oct 1997 14:28:08 -0800 (PST)
Received: from alutia.micapeak.com (localhost [127.0.0.1])
by alutia.micapeak.com (8.8.5/8.8.5) with SMTP id OAA28708;
Wed, 29 Oct 1997 14:56:14 -0800
Date: Wed, 29 Oct 1997 14:56:14 -0800
Message-Id: <19971029221431.7290.qmail@hotmail.com>
Errors-To: wetleather-owner@micapeak.com
Reply-To: wetleather@micapeak.com
Originator: wetleather@micapeak.com
Sender: wetleather@micapeak.com
Precedence: bulk
From: "Tim M"
To: Northwest Bikers Social Mailing List
Subject: RE: grand manier recipies
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Northwest Bikers Social Mailing List
Content-Type: text/plain
Status: RO
This tasty recipe is suitable for dessert, dinner, lunch, breakfast,
etc:
4 oz. Herradurra Silver Tequila
2 oz. Grand Marnier
1 lime, sliced into wedges
6 oz. ice
Place lime wedges into a cocktail shaker, mash with pestle. Add ice,
tequila, GM. Shake like crazy for 15 seconds. Strain into 2 chilled
stemmed up glasses (aka martini glass).
Happy Anniversary!!
*******************************************************************
okay, I admit that it's playing to the group's strengths to ask cooking
questions, but I have no hard moto questions at present...
I am looking for dessert recipies that include grand manier that are
neither mousse or custard like. I know the typical brownies and cake
soaked in... recipies but am looking for something special for Roger and
my 5-year anniversary next week.
so?????
--mark
______________________________________________________
Get Your Private, Free Email at http://www.hotmail.com
From wetleather@micapeak.com Mon Nov 17 15:25:48 1997
Received: from proxy2.ba.best.com (root@proxy2.ba.best.com [206.184.139.13]) by shell9.ba.best.com (8.8.7/8.7.3) with ESMTP id PAA16731; Mon, 17 Nov 1997 15:25:24 -0800 (PST)
Received: from alutia.micapeak.com (alutia.micapeak.com [199.79.239.92]) by proxy2.ba.best.com (8.8.7/8.8.BEST) with ESMTP id PAA23985; Mon, 17 Nov 1997 15:23:09 -0800 (PST)
Received: from alutia.micapeak.com (localhost [127.0.0.1])
by alutia.micapeak.com (8.8.5/8.8.5) with SMTP id QAA03947;
Mon, 17 Nov 1997 16:01:27 -0800
Date: Mon, 17 Nov 1997 16:01:27 -0800
Message-Id: <3.0.2.32.19971117150731.006df7d0@popserv.ucop.edu>
Errors-To: wetleather-owner@micapeak.com
Reply-To: wetleather@micapeak.com
Originator: wetleather@micapeak.com
Sender: wetleather@micapeak.com
Precedence: bulk
From: Rick McKee
To: Northwest Bikers Social Mailing List
Subject: Re: ToTB answers my search
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Northwest Bikers Social Mailing List
Content-Type: text/plain; charset="us-ascii"
Mime-Version: 1.0
In-Reply-To: <199711172225.OAA00826@baygate.bayarea.net>
X-Sender: rmckee@popserv.ucop.edu
Status: RO
At 03:08 PM 11/17/97 -0800, you wrote:
>>I do! I make'm just like Donna at Choice's....
>
>With an attitude? ;-)
>
>jim
Fuckin "A" Bubba!
2 healthy oz. Cuervo Gold, or better
1 oz. Cointreau
1/2 oz. Roses lime juice
4 oz. Baldwin sweet & sour
1 oz. Grand Marnier (Float)
Pour over the rocks in a salted glass, garnish with lime, repeat!
Rick Mc ....yeah, I know...I just don't have Donna's personalities. UU 8^)
From wetfood@micapeak.com Sun Feb 15 17:10:40 1998
Received: from alutia.micapeak.com (alutia.micapeak.com [199.79.239.92]) by shell9.ba.best.com (8.8.8/8.8.BEST) with ESMTP id RAA14986; Sun, 15 Feb 1998 17:09:23 -0800 (PST)
Received: from alutia.micapeak.com (localhost [127.0.0.1])
by alutia.micapeak.com (8.8.5/8.8.5) with SMTP id SAA27707;
Sun, 15 Feb 1998 18:23:37 -0800
Date: Sun, 15 Feb 1998 18:23:37 -0800
Message-Id: <608f5aed.34e78e01@aol.com>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: Fogobum@AOL.COM
To: Pacific NW Motorcycle Food Forum
Subject: limoncino HELP EMERGENCY
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
Mime-Version: 1.0
Status: ROr
We have the most WONDEFUL Escondido lemons, with a gentle sweet juice and a
lovely flowery bouquet unmatched by any other citrus to which it's been my
very great pleasure to be introduced.
Recently, in some cooking magazine whose name I have unfortunately fogotten,
there were letters-to-the-chef about a recent article on a lemon liqueur. So I
decided to make some.
Searches for the magazine have been fruitless.
An exhaustive browse of my cookbook shelves produced only one recipe, in
Larousse Gastronomique, for "lemon ratafia", which, on the bright side,
appears to be a proto-Cointreau, so I've made a batch for any upcoming
margarita-offs, but, on the dim side, includes spices and probably more sugar
than an essence-of-lemon liqueur ought to have.
So I took to the web. Yahoo had about fifty different links to the two Italian
companies that make it, and two recipes. Here's the best looking one, and [my
best guess at the translation]
succo di un limone [juice of one lemon]
6 scorze di limone solo la parte gialla [peel of six lemons, just the yellow
part]
16 foglie limone [?? help]
400 gr zucchero [400 grams sugar]
1/2 l alcol a 95 deg [1/2 litre alcohol at 190 proof]
1/2 l acqua [1/2 litre water]
Ponete le scorze e le foglie di limone a macerare nell'alcol per 15giorni in
un vaso ermeticamente chiuso tenuto in ambiente buio; agitatedi tanto in
tanto.
[Take pound? chop? the lemon peel and ??, macerate for fifteen days in a
sealed vessel ?? at room temperature, shaking occasionally]
Trascorso il tempo unite l'acqua mescolata al succo dilimone ed allo zucchero
e lasciate riposare il tutto per un giorno.Filtrate accuratamente ed
imbottigliate.
[? At the end of the time? combine with the water mixed with the lemon juice
and sugar, and let rest together for one day. Filter finely? and bottle]
Gustatelo dopo un mese,utilizzandolo come digestivo a fine pasto o come
liquore rinfrescanteservendolo freddo.
[yummy]
So, did I get anything horribly wrong, is there still anywhere in the Portland
area I can find Everclear (I suspect that the lemon oil will extract properly
with lower proof alcohol, but I'm not sure the sugar will dissolve), and
what's a 'foglie' (I fear it means "leaf", which I know where there are some,
but it's a bit south of here).
Thank you very much for your attention,
Martin
From wetfood@micapeak.com Wed Mar 11 14:23:22 1998
Received: from alutia.micapeak.com (alutia.micapeak.com [199.79.239.92]) by shell9.ba.best.com (8.8.8/8.8.BEST) with ESMTP id OAA23603; Wed, 11 Mar 1998 14:22:54 -0800 (PST)
Received: from alutia.micapeak.com (localhost [127.0.0.1])
by alutia.micapeak.com (8.8.5/8.8.5) with SMTP id OAA06873;
Wed, 11 Mar 1998 14:18:17 -0800
Date: Wed, 11 Mar 1998 14:18:17 -0800
Message-Id: <9803112205.AA31762@mallard>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: martin@plaza.ds.adp.com
To: Pacific NW Motorcycle Food Forum
Subject: Lemon update
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
Content-Type: text
Status: RO
An update on the lemon liqueur saga.
I have six batches of lemon liqueur aging in the kitchen:
The two original 1 liter batches based on the lemon ratafia recipe from
Larousse Gastronomique. Vodka, lemon, lemon juice and sugar, one with
and one without the called for spices (cinnamon and coriander).
One batch from the Italian web recipe, thanks to Ln for the lemon leaves.
Three others, based on the high proof alcohol called for in that recipe:
one with just lemon peel
one with spices appropriate for curacao (cinnamon and clove)
one with... umm, a mix of stuff, that's a surprise for somebody.
The lemon peel that's been in the high proof alcohol for a week and a half
is already pale white, with the liquor a lovely delicate yellow shade.
The vodka versions, which are a week older, still have fairly yellow
peels. So the high proof alcohol reduces the mascerating time, at least
for color, and presumably for flavor as well.
Very preliminary tests of the original ratafia produce rave reviews, but
there's still a lot of bouquet/flavor in the bits of lemon peel that get
past my substitute wine thief, so it still needs more aging. I'll likely
declare it bygod done regardless, and bottle it right before our trip.
Micro margaritas made by combining the ratafia samples 1-to-1 with tequila
were generally acclaimed. So besides confidently expecting to win any
future margarita-offs, I'm considering skipping the whole mixed drink
idea, and making margarita liqueur from tequila, lemons and/or limes,
sugar, and spices. Think I oughta add salt? (Thai limeaid is lightly
salted to counteract the bitterness of the peel, and it's quite good.)
Finally, I want to tweak the water/sugar/lemon juice ratios for maximum
yumminess. Diana, remind me to come get the titration thingies, and
anybody, want to help me taste-test this weekend? The first three batches
of high proof should be ready to blend and bottle.
Ride safe, drink with abandon,
Martin
Martin Golding | If there were a God,
DoD #236 | cocoa butter would be monounsaturated.
martin@plaza.ds.adp.com Portland, OR
From wetfood@micapeak.com Wed Mar 11 16:06:26 1998
Received: from alutia.micapeak.com (alutia.micapeak.com [199.79.239.92]) by shell9.ba.best.com (8.8.8/8.8.BEST) with ESMTP id QAA18319; Wed, 11 Mar 1998 16:05:14 -0800 (PST)
Received: from alutia.micapeak.com (localhost [127.0.0.1])
by alutia.micapeak.com (8.8.5/8.8.5) with SMTP id QAA08936;
Wed, 11 Mar 1998 16:00:45 -0800
Date: Wed, 11 Mar 1998 16:00:45 -0800
Message-Id: <9803112355.AA13633@mallard>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: martin@plaza.ds.adp.com
To: Pacific NW Motorcycle Food Forum
Subject: Re: Lemon update
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
Content-Type: text
Status: RO
I announced proudly:
> >I have six batches of lemon liqueur aging in the kitchen:
> Only 6?!!
Have YOU ever peeled thirty six lemons ("just the yellow, none of the
white")? Never mind that our we're here and our source is in Escondido.
> >Three others, based on the high proof alcohol called for in that recipe:
> What's the secret high octane stuff called?
"Everclear" is the well known brand, "Crystal Spring[s?]" is the
slightly-more-expensive-in-larger-containers-once-I-got-home-and-did-math
offbrand. At 190 proof (95% ethanol), they're nothing but pure alcohol
(I'll happily explain why they leave in the last 5%, over beer), so
brand is irrelevant. If it didn't require a 500 annual license and a
designed-to-BATF-standards building, I'd just make my own.
> >I'm considering skipping the whole mixed drink
> >idea, and making margarita liqueur from tequila, lemons and/or limes,
> >sugar, and spices. Think I oughta add salt? (Thai limeaid is lightly
> >salted to counteract the bitterness of the peel, and it's quite good.)
>
> Cuervo tried this, it didn't work. But, if anybody can pull it off, you can!
Yeah, but do you think I oughta add salt?
> >Finally, I want to tweak the water/sugar/lemon juice ratios for maximum
> >yumminess.
> Have you tried concentrating the lemon juice?
The recipes I have only use 1 lemon's worth of juice to a liter of
product. Either my tastes differ or the Escondido lemons are too kind
and gentle, but my preliminary guess is that it'll end up about 2-1-1
alcohol, lemon juice, water respectively, so I don't need the lemon juice
to be any stronger. Too much lemon juice would make it a useful flavoring
but a lousy beverage.
> Boy, this stuff sure sounds yummy! Wish I had some in my tummy!
We'll be at Jim's housebreaking^H^H^H^H^H warming the 28th, and are
likely to have a little something to hand. (I gotta start paying back
the homebrewers. Even if they DO tell the masses where I hid it.)
Ride solo, drink with friends,
Martin
Martin Golding | This is one of the disadvantages of wine,
DoD #236 KotLQ KotSM SMTC #2 | it makes a man mistake words for thoughts.
martin@plaza.ds.adp.com Portland, OR
From wetfood@micapeak.com Wed Mar 11 16:45:43 1998
Received: from alutia.micapeak.com (alutia.micapeak.com [199.79.239.92]) by shell9.ba.best.com (8.8.8/8.8.BEST) with ESMTP id QAB27247; Wed, 11 Mar 1998 16:44:34 -0800 (PST)
Received: from alutia.micapeak.com (localhost [127.0.0.1])
by alutia.micapeak.com (8.8.5/8.8.5) with SMTP id QAA09624;
Wed, 11 Mar 1998 16:39:35 -0800
Date: Wed, 11 Mar 1998 16:39:35 -0800
Message-Id: <3.0.2.32.19980311162657.006b87e0@popserv.ucop.edu>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: Rick McKee
To: Pacific NW Motorcycle Food Forum
Subject: Re: Lemon update
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
Content-Type: text/plain; charset="us-ascii"
Mime-Version: 1.0
X-Sender: rmckee@popserv.ucop.edu
Status: RO
(SNIP)
>> Cuervo tried this, it didn't work. But, if anybody can pull it off, you
can!
>
>Yeah, but do you think I oughta add salt?
If this is a first time trial & error, make 2. One with, one without. Or,
in order to not waste any, try adding salt to a small amount after it's
aged. I assume you can do that, or do you have to add the salt to the
water first?
My personal preference would be to salt my own glass, your taste may vary. 8^)
(SNIP)
>We'll be at Jim's housebreaking^H^H^H^H^H warming the 28th, and are
>likely to have a little something to hand. (I gotta start paying back
>the homebrewers. Even if they DO tell the masses where I hid it.)
I hope to make it. HEAR THAT JIM! Hey! I wonder if he's on this list??
>Ride solo, drink with friends,
>
>Martin
See ya there Martin, and Carol!
Rick Mc..a man's gotta believe in something! I believe I'll have another drink!
From wetfood@micapeak.com Wed Mar 11 17:36:16 1998
Received: from alutia.micapeak.com (alutia.micapeak.com [199.79.239.92]) by shell9.ba.best.com (8.8.8/8.8.BEST) with ESMTP id RAA08432; Wed, 11 Mar 1998 17:35:57 -0800 (PST)
Received: from alutia.micapeak.com (localhost [127.0.0.1])
by alutia.micapeak.com (8.8.5/8.8.5) with SMTP id RAA10602;
Wed, 11 Mar 1998 17:34:47 -0800
Date: Wed, 11 Mar 1998 17:34:47 -0800
Message-Id: <35074767.6512@teleport.com>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: diana lee tracy
To: Pacific NW Motorcycle Food Forum
Subject: Re: Lemon update
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
Content-Transfer-Encoding: 7bit
Content-Type: text/plain; charset=us-ascii
MIME-Version: 1.0
Status: RO
Frances Wainwright wrote:
>
> On Wed, 11 Mar 1998, Rick McKee wrote:
>
> > My personal preference would be to salt my own glass, your taste may vary. 8^)
>
> I think salting the glass is the way to go, too, else the mixture will be
> a little briny. For me, drinking a margarita is best when I can lick the
> salt off the side of the glass. It's still crystalline at that point.
>
> 'cesca
Ok, salt is a flavor enhancer, so I think the trick would be to get just
enough in to soften and "flatten" the taste without *any* actual
perception of salt. Oh, boy, more experiments!
Salt on the glass is a strong and distinct contrast to the
acid/(sometimes)slightly sweet flavor of the drink. Salt *in* the
original formula should bring out the mid notes more; that is, less
"bright" lemony flavors.
Maybe more salt in the stuff made with standard lemons, but only a *wee*
teensy amount to make a full flavor even fuller?
DLT
From wetfood@micapeak.com Thu Mar 12 15:36:42 1998
Received: from alutia.micapeak.com (alutia.micapeak.com [199.79.239.92]) by shell9.ba.best.com (8.8.8/8.8.BEST) with ESMTP id PAA13554; Thu, 12 Mar 1998 15:36:13 -0800 (PST)
Received: from alutia.micapeak.com (localhost [127.0.0.1])
by alutia.micapeak.com (8.8.5/8.8.5) with SMTP id PAA32341;
Thu, 12 Mar 1998 15:34:36 -0800
Date: Thu, 12 Mar 1998 15:34:36 -0800
Message-Id:
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: Ellen Carrico
To: Pacific NW Motorcycle Food Forum
Subject: Re: Lemon update
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
Content-Type: TEXT/PLAIN; charset=US-ASCII
MIME-Version: 1.0
Status: RO
On Wed, 11 Mar 1998 martin@plaza.ds.adp.com wrote:
> I announced proudly:
> > >I have six batches of lemon liqueur aging in the kitchen:
>
> > Only 6?!!
>
> Have YOU ever peeled thirty six lemons ("just the yellow, none of the
> white")? Never mind that our we're here and our source is in Escondido.
What he is not mentioning is that he and Carol took about 1/2 the tree
home with them a couple of months ago. The lemons are still holding out.
I have to spend some time this weekend juicing and peeling lemons. He
only wants the peel, but I keep the juice for other things (like a
stepkid with a passion for lemonade and lemon pie). Hmmm, and I still
haven't made the lemon curd (and 'cesca got *lazy* last weekend).
> > Have you tried concentrating the lemon juice?
>
> and gentle, but my preliminary guess is that it'll end up about 2-1-1
> alcohol, lemon juice, water respectively, so I don't need the lemon juice
> to be any stronger. Too much lemon juice would make it a useful flavoring
> but a lousy beverage.
It was full of lemon flavor I think. Not acidic. Powerful, but not
acidic. I think that I prefer my salt separate, but that may be because I
seem to taste a lot more salt in things than most people.
> > Boy, this stuff sure sounds yummy! Wish I had some in my tummy!
>
> We'll be at Jim's housebreaking^H^H^H^H^H warming the 28th, and are
> likely to have a little something to hand. (I gotta start paying back
> the homebrewers. Even if they DO tell the masses where I hid it.)
It was _hard_ to play guinea pig for this stuff, but I *forced* myself
because Martin and Carol are such good friends. The mini-marg glasses
were the perfect size. I'd say a "normal" sized margarita made from this
would be damned lethal. Delicious way to die, though.
> Ride solo, drink with friends,
me. me. me!
ellen
"A motorcycle is a tool for turning the Machine Age back on itself,
for removing shackles. It won't fix everything that's wrong with the world
but, hey, ... it's definitely a move in the right direction."
--Paul Pascarella
From wetfood@micapeak.com Tue Apr 28 08:29:30 1998
Received: from alutia.micapeak.com (alutia.micapeak.com [199.79.239.92]) by shell9.ba.best.com (8.8.8/8.8.BEST) with ESMTP id IAA10470; Tue, 28 Apr 1998 08:28:20 -0700 (PDT)
Received: from alutia.micapeak.com (localhost [127.0.0.1])
by alutia.micapeak.com (8.8.5/8.8.5) with SMTP id IAA26376;
Tue, 28 Apr 1998 08:24:52 -0700
Date: Tue, 28 Apr 1998 08:24:52 -0700
Message-Id:
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: "Paukstis, Carl"
To: Pacific NW Motorcycle Food Forum
Subject: Classic recipes
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
Content-Type: text/plain
MIME-Version: 1.0
Status: RO
Here's the #2 from my archive of recipes, from 12/13/93:
On Dec 10, 8:00pm, Acna Ix Chel wrote:
> Subject: Nectar of the gods
> It's spelled 'caipirinha'. The bottled stuff that Martin and I have
been
> referring to contains 40% agua mineral, 40% aguardiente de cana de
azucar
> (which is the 'pinga' you mentioned), 20% estracto de limon (lime
extract
> I believe?). With the extra ingredients it brings the alcohol content
> down to a very reasonable sipping strength of 15% (vol) according to
the
> label on the long-empty bottle I saved.
>
> Well then, how about the next best thing - the recipe? Like, how do
you
> mix such a drink? That would be really great! I believe I can obtain
> some pinga in SF if I go there in a couple of weeks.
OK, here is how I was taught to make it. They even let me practice a
lot and I never had complaints, other than "it needs a little more
Pinga". They liked it VERY strong. The following recipe is very rough.
You need to adjust to taste. We never actually measured anything, it
was just sort of by feel/look/taste.
Start with a largish whole lime, or maybe two small ones. It's a feel
thing. With a knife, peel about half of the skin off. We did this by
making stripes down the length of the lime, from top to bottom, leaving
alternating skinned and unskinned stripes.
Cut the lime in half, lengthwise, and remove the core/center stringy
stuff. Further cut the lime into about eighths, lengthwise, and then cut
all those in half crossways. You want lots of small even lime pieces.
Place all that into a flat bottomed wide approximately 6 to 8 oz
drinking glass. With a flat-bottomed wooden utensil crush the lime
pieces to make lots of juice. Add about a handful of finely crushed ice
to the glass. Add to the juice and ice about two tablespoons of finely
ground sugar. Brazilians like it sweet, so you might want to add even
more than this. Add Pinga, pouring over the utensil you used to crush
the limes, to get all the juice into the glass.
Fill the glass fairly full, but so that you can still shake it. In
Brazil, they then took another identical glass, placed it rim-to-rim
with the one you filled, and shook the two glasses so the stuff went
from glass to glass. To prove their prowess at making this drink, none
would spill. Here, I just cover the glass with my hand and shake until
my hand freezes. Finally, use your hand, as I do, to mostly cover the
glass as you pour from the mixing glass to serving glasses (about two),
filtering most of the lime bits and ice. You want a few lime pieces and
a little ice in each serving glass.
You want the drink very cold, pretty limey, sweet, and very very strong.
We would make about two good drinks, and two or three people would share
a drink. If you drank a whole drink yourself, you really felt it.
Have fun!
John Gillis, Mentor Graphics, Wilsonville, Oregon.
--
Carl Paukstis DoD#0432 UB#1B carl.paukstis@olsy-na.com
OLSY North America carlp@wetleather.com
Spokane, Washington, USA voice: (509) 927-5439 0700-1600 M-F
http://www.micapeak.com/~carlp/ FAX: (509) 927-7390 24 hrs.
When cryptography is outlawed, bayl bhgynjf jvyy unir cevinpl.
From wetfood@micapeak.com Wed Sep 9 17:23:06 1998
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.0/8.9.0/best.sh) with ESMTP id RAA01627
for ; Wed, 9 Sep 1998 17:22:32 -0700 (PDT)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id RAA15048;
Wed, 9 Sep 1998 17:18:40 -0700
Date: Wed, 9 Sep 1998 17:18:40 -0700
Message-Id: <3.0.5.32.19980909171623.007b8c30@pop.seanet.com>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: "'Nick' Olson"
To: Pacific NW Motorcycle Food Forum
Subject: delurk
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
X-Sender: nickolson@pop.seanet.com
Mime-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
Status: RO
| The following information is specific to the WETFOOD mailing list
| ======================================================================
|
| FAQ goes here
|
|
|
Having read the _entire_ WetFood FAQ (above) I will risk a post.
It's still hot (somewhere) so I offer...
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Rum Slush
(an alcoholic snow cone)
9 cups hot water } heat 15 min to insure
2 cups sugar } dissolving the sugar
12 oz can frozen lemonade
12 oz can frozen orange juice
pint rum (or brandy, gin, etc.)
stir unto the hot mixture (above)
Cool and freeze
Serve in a glass or sundae dish topped with a little 7-Up or Sprite
Makes 1 gallon
Stays in the freezer as long as you like
(This does not freeze hard like an ice cube,
rather into flaky sheets so it's easy to scoop out into a dish.)
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Stock Market Punch
('cuz it goes down so easily)
1/2 gal ice cream
1 gal milk
2 cups white rum
1 cup brandy
1 cup white creme de cacao
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Nick...
One tequila, two tequila, three tequila, floor.
To be intoxicated is to feel sophisticated but not be able to say it.
If you ate pasta and antipasta, would you still be hungry?
From wetfood@micapeak.com Thu Sep 10 08:39:32 1998
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.0/8.9.0/best.sh) with ESMTP id IAA13446
for ; Thu, 10 Sep 1998 08:38:34 -0700 (PDT)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id IAA09428;
Thu, 10 Sep 1998 08:34:48 -0700
Date: Thu, 10 Sep 1998 08:34:48 -0700
Message-Id: <3.0.2.32.19980910082608.006c82dc@popserv.ucop.edu>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: Rick McKee
To: Pacific NW Motorcycle Food Forum
Subject: Re: delurk
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
X-Sender: rmckee@popserv.ucop.edu
Mime-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
Status: RO
At 05:18 PM 9/9/98 -0700, you wrote:
>| The following information is specific to the WETFOOD mailing list
>| ======================================================================
>|
>| FAQ goes here
>|
>|
>|
>
>Having read the _entire_ WetFood FAQ (above) I will risk a post.
>
>It's still hot (somewhere) so I offer...
>~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
>
> Rum Slush
> (an alcoholic snow cone)
>
>9 cups hot water } heat 15 min to insure
>2 cups sugar } dissolving the sugar
>12 oz can frozen lemonade
>12 oz can frozen orange juice
>pint rum (or brandy, gin, etc.)
>stir unto the hot mixture (above)
>
>Cool and freeze
>Serve in a glass or sundae dish topped with a little 7-Up or Sprite
>Makes 1 gallon
>Stays in the freezer as long as you like
>
>(This does not freeze hard like an ice cube,
> rather into flaky sheets so it's easy to scoop out into a dish.)
My folks used to make this slush, when I was a kid... OK, when I was YOUNGER!
Its quick, easy and goes down way to easy.
And I helped!
1 qt. vodka
1 qt. Squirt (or likewise grapefruit soft drink)
1 qt. Thunderbird\
Mix, place in freezer (in a plastic container) and let crystalize. Scoop
slush into a shallow glass (large Martini works well) and sip as it melts.
YUMMMMMMMM... OUCH!
Rick Mc ...honest, I'm not trying to hurt you! 8^)
From wetfood@micapeak.com Tue Apr 27 20:16:16 1999
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.3/8.9.2/best.sh) with ESMTP id UAA06221
for ; Tue, 27 Apr 1999 20:15:29 -0700 (PDT)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id UAA10068;
Tue, 27 Apr 1999 20:15:29 -0700
Date: Tue, 27 Apr 1999 20:15:29 -0700
Message-Id: <19990428024636.85285.qmail@hotmail.com>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: "angela barkes"
To: Pacific NW Motorcycle Food Forum
Subject: Slush
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
Mime-Version: 1.0
Status: RO
I was going through my recipes on the WetFood list and came across
this one and wanted to share a variation:
>From: "'Nick' Olson"
>Date: Wed, 9 Sep 1998 17:18:40 -0700
> Rum Slush
> (an alcoholic snow cone)
>
>9 cups hot water } heat 15 min to insure
>2 cups sugar } dissolving the sugar
>12 oz can frozen lemonade
>12 oz can frozen orange juice
>pint rum (or brandy, gin, etc.)
>stir unto the hot mixture (above)
>
>Cool and freeze
>Serve in a glass or sundae dish topped with a little 7-Up or Sprite
>Makes 1 gallon
>Stays in the freezer as long as you like
>
>(This does not freeze hard like an ice cube,
> rather into flaky sheets so it's easy to scoop out into a dish.)
>
>~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
>From the Lomond, Alberta, Community Club Cookbook (Phyllis Huff)
Slush
3 c. Sugar
6 c. Water
1 lemon or 3 T. lemon juice
1 lg can frozen orange juice
1 qt. unsweetened pineapple
5 crushed bananas
1-1.5 bottles of vodka
Boil sugar and water 5 minutes. Cool, then add the lemon, orange
juice, pineapple juice and bananas. Mix in the vodka. Freeze.
Serve with sprite, ginger ale, 7 Up or your favorite mix.
_______________________________________________________________
Get Free Email and Do More On The Web. Visit http://www.msn.com
From wetfood@micapeak.com Wed Jun 9 00:32:52 1999
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.3/8.9.2/best.sh) with ESMTP id AAA23996
for ; Wed, 9 Jun 1999 00:32:31 -0700 (PDT)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id AAA25837;
Wed, 9 Jun 1999 00:32:20 -0700
Date: Wed, 9 Jun 1999 00:32:20 -0700
Message-Id: <199906090719.AAA23266@meta.netscum.com>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: Luwenth the Lewd
To: Pacific NW Motorcycle Food Forum
Subject: Cherry Wine
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
Status: RO
This was my first attempt at a wine, brought on by someone leaving
about 1/2 a flat of cherries in my living room. So, for those that were
asking what to do with them:
For a 1 gal batch, so size appropriately. :)
2.5 lbs of Bing Cherries (including pits and stems)
2.5 lbs of Stella Cherries (including pits and stems)
1 cup white grape juice concentrate
2 lbs suger
3/4 t. Pectin Enzyme
1 Campden tablet, crushed
1 t Yeast Nutrient
Wine Yeast (unfortunately, my notes fail me here)
Pit and stem the cherries (I did this by hand, I don't recommend
doing it by hand). Throw about 1/4 of: cherries, grape juice, and sugar
into a blender and purree it. Dump each load of purree'd mess into a
carboy, adding the Pectin, the Campden, and the yeast nutrient to one of
the loads. Agitate to mix well and get oxygen into the mix. Let sit for
36 hours. Add Yeast. I think I used a Levin LV-1171 or something along
those lines, however I don't seem to have written it down.
Allow to ferment for a while, rerack as needed, repeat re-racking
as needed.
When done, bottle, foist off on friends.
Good luck!
-- Ricky
-----
/ o \ Happy Mutants luwenth@netscum.com
| _ | for
\_/ Nuclear Energy '94 ST1100 'Turvy'
From wetfood@micapeak.com Wed Jun 9 10:36:18 1999
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.3/8.9.2/best.sh) with ESMTP id KAA01182
for ; Wed, 9 Jun 1999 10:35:16 -0700 (PDT)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id KAA22819;
Wed, 9 Jun 1999 10:35:00 -0700
Date: Wed, 9 Jun 1999 10:35:00 -0700
Message-Id: <002301beb299$edac8740$c1031ad8@DianaLeeTracy>
Errors-To: wetfood-owner@micapeak.com
Reply-To: wetfood@micapeak.com
Originator: wetfood@micapeak.com
Sender: wetfood@micapeak.com
Precedence: bulk
From: "Diana Lee Tracy"
To: Pacific NW Motorcycle Food Forum
Subject: Re: pitting cherries
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Pacific NW Motorcycle Food Forum
MIME-Version: 1.0
Content-Type: text/plain; charset="iso-8859-1"
Content-Transfer-Encoding: 7bit
Status: RO
-----Original Message-----
From: Luwenth the Lewd
To: Pacific NW Motorcycle Food Forum
Date: Wednesday, June 09, 1999 12:32 AM
Subject: Cherry Wine
>
> This was my first attempt at a wine, brought on by someone leaving
>about 1/2 a flat of cherries in my living room. .
snip recipe....
> Pit and stem the cherries (I did this by hand, I don't recommend
>doing it by hand).
If you are suddenly faced with pitting large numbers of cherrries by hand,
here's a heloise-type thing. Take a bobby pin, spread the open end about
1/2 inch, and use the closed loop to poke into the cherries at the stem
end. A little looping motion and the pit comes right out. (Other curved
goodies don't work as well without lots of modification......paper clips
have loops that are too fat, and bobby pins are made out of flattened stock,
so t hat they provide an almost-blade when swooshed thru the cherry).
I've been through many pitters in my day (I can royal annes and freeze
montmorencies, and have since I was old enough to help at home). Most of
the cast-metal hand crank jobbies just totally moosh up the cherries, and
leave way too much meat on the pit.
Anybody tried drying cherries? They are too yummy (and too expensive,
dangit). I did a couple of times in my youth.....they need to be a bit
overripe to be Really Good. Pie cherries that are dead ripe take forever,
but oh, the heavenly reward (sort of like condensed cherry pie, without the
work)
Fantisizing about all those little blossoms (that will probably just fall
off)
DLT
From wetleather@micapeak.com Wed Oct 28 02:09:13 1998
Received: from moto.micapeak.com (root@moto.micapeak.com [207.53.128.12])
by shell9.ba.best.com (8.9.0/8.9.0/best.sh) with ESMTP id CAA03844
for ; Wed, 28 Oct 1998 02:08:11 -0800 (PST)
Received: from moto.micapeak.com (listproc@localhost [127.0.0.1])
by moto.micapeak.com (8.8.7/8.8.7) with SMTP id CAA14927;
Wed, 28 Oct 1998 02:08:05 -0800
Date: Wed, 28 Oct 1998 02:08:05 -0800
Message-Id: <199810280946.BAA14784@moto.micapeak.com>
Errors-To: wetleather-owner@micapeak.com
Reply-To: wetleather@micapeak.com
Originator: wetleather@micapeak.com
Sender: wetleather@micapeak.com
Precedence: bulk
From: Seth LaForge
To: Northwest Bikers Social Mailing List
Subject: RE: Cookoff memories
X-Listprocessor-Version: 6.0 -- ListProcessor by Anastasios Kotsikonas
X-Comment: Northwest Bikers Social Mailing List
Status: RO
Lee Hart :
> I will admit a certain predilection for the teal ginger lemonade
> recipe. (probably to read, not assemble.)
Buy lots of ginger. Peel. Dice. Grind into paste in blender. Fill
espresso machine with ginger paste. Run a cup of water through it.
Throw away ginger in espresso machine, and repeat until all ginger has
been espressoed. Add lemon juice, honey, and blue food coloring to
taste. Serve. Run away.
Seth