Quoting Michael Loo to Jim Weller <=-

sweet grass

buffalo grass

I now possess an (updated) opened bottle of Zubrowka

What an amazing aroma and taste! Vanilla-like but not exactly
vanilla.

Which also lends that vanillalike scent. It's looked
suspiciously at in the US because of supposed liver
toxicity.

You guys don't allow the import of Mexican vanilla either for its
higher coumarin levels. Canadian tourists returning from Mexico
often bring home several bottles. It is particularly flavourful.

My first taste was a straight shot, in the approved Polish manner.
But I do foresee baking and cocktail applications, including poured
over ice cream as a base for sundaes.

And I found three interesting sounding cocktails here:

foodandwine.com/fwx/drink/3-cocktails-make-bison-grass-vodka ...

Vodka with cider or mulled raspberries or grapefruit juice and thyme
syrup.

Title: Herring with Juniper Berries

Suckers and ciscoes often get pickled in a manner similar to
herring. Ciscoes are in the whitefish family but are sometimes
called "fresh water herring".

When Ray still lived in Yellowknife he would net, clean and pickle
hundreds of ciscoes every fall, when they returned from the shallow
spawning spots swimming down stream back into deep Great Slave Lake.

So we were walking down the street and found a brasserie
that was offering maatjes, and I was torn. Good sense got
the better of me and again I passed up this treat.

Being found of pickled fish I would have stopped in for a bit.
Those kinds of bars often have pickled pig's feet too, which might
be more to your taste.

Title: Pickled Sucker

I was a pickled sucker once.

Just once. I've been guilty of being that numerous times in my
immature youthfulness.

Lemon juice pickling ...

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Middle Eastern Lupini Beans
Categories: Snacks, Middle East, Beans
Servings: 4

500 g lupini beans dried
1 lemon juiced
1 TB ground cumin
20 g parsley chopped
1 ts salt

They are cooked from dried, then seasoned with cumin, salt, and
lemon juice.

Soak lupini beans in water for a few hours.

Add to boiling salted water, and cook until they're soft enough to
eat. This should take around 30 minutes but it depends on the
variety of the lupini beans you're using.

Rinse the beans, then add lemon juice, ground cumin, and salt. Give
it a good mix so cumin and salt and well distributed.

Sprinkle with chopped parsley and serve!

Notes:

Lupini beans used in this recipe are the "sweet" lupini beans that
don't require to be soaked in water for days.

If you are allergic to peanuts, double check that you're not
allergic to lupini beans as well before eating them.

Author: Diana Alshakhanbeh

From: Littlesunnykitchen.Com

MMMMM-------------------------------------------------


Cheers

Jim


... Cisco: if you're hankering for cheap Vodka, Jello & Robitussin.

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