Quoting Shawn Highfield to Jim Weller <=-

Mac's get their coffee from Seattle's Best Coffee

Not any more. [...] Macs (Now circle K in Ontario) [...] It's
Mother parkers now.

That's a shame.

Our place used to be branded Winks + Husky but is now Mac's + Esso
(Exxon to the Yanks here). I haven't had a coffee there for years,
although I do drop in once in a while for their taquitos or fried
chicken and potato wedges. If I do, I generally get a clamato juice
or rarely maybe a pop.

(BTW The Mac's winking owl logo hinting that it's open all night
came from Winks after the take over.)

Since you live in your car for hours at a time I imagine you hit up
coffee shops far more than often than me. As I mentioned in an
earlier post I have good coffee at home and at work and the commute
is just 8 minutes so I don't need a beverage in the car.

I picked up a bottle of Ungava gin on my last booze run, because you
had reminded me about how good it is. ($34 at the LCBO but $43 here
in Yellowknife). A lot of gin cocktail recipes will have one or two
of the following: orange juice, pineapple juice and tonic but never
all three. I had all three on hand so I started messing around and
the best and simplest drink that came out of it was equal parts gin,
orange, pineapple and tonic on the rocks. And that will serve as
today's recipe.




Cheers

Jim


... The"Monarchy" system pre-dates democracy and even soap.

___ Blue Wave/QWK v2.20
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Quoting JIM WELLER to SHAWN HIGHFIELD <=-

Mother parkers now.

That's a shame.

It really was. We enjoyed our free case of Seatles best dark roast that
he had to throw out when they switched. (It expired you know. Somehow my
trunk was mistaken for his garbage bin)

although I do drop in once in a while for their taquitos or fried

I get a taquito every now and again!

Since you live in your car for hours at a time I imagine you hit up
coffee shops far more than often than me. As I mentioned in an

Yes, when I'm not working I make it at home and it's much better. :)

I picked up a bottle of Ungava gin on my last booze run, because you
had reminded me about how good it is. ($34 at the LCBO but $43 here

I'm glad. I should be paid, I tell every gin drinker I meet how much I
like it.

the best and simplest drink that came out of it was equal parts gin, orange, pineapple and tonic on the rocks. And that will serve as
today's recipe.

Huh... That sounds interesting. I wrote this down on paper, and I will
try it soon, I currently only have gin and tonic, but I'll grab pineapple
and orange juice Wednesday when I go shopping.

Shawn

... Some things have got to be believed to be seen.
--- Blue Wave/386
* Origin: A Tiny slice o pi (1:229/452.4)

Quoting Shawn Highfield to Jim Weller <=-

We enjoyed our free case of Seatles best dark roast that he had
to throw out when they switched. (It expired you know. Somehow
my trunk was mistaken for his garbage bin)

Say no more, say no more. A nod is as good as a wink to a blind bat.

I picked up a bottle of Ungava gin on my last booze run, because you
had reminded me about how good it is.

I'm glad. I should be paid, I tell every gin drinker I meet how
much I like it.

Tell them you're promoting it on this HUGE international food and
drink site!

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

Title: Orange Blossom
Categories: Alcohol, Beverages
Yield: 1 serving

1 oz Gin
1/2 oz Triple sec
2 oz Orange juice
Cracked ice

Fill a mixing glass with ice. Add gin, triple sec, and orange
juice. Shake and strain into a chilled cocktail glass.

Recipe by: Joe Robertson, Harry's Bar in Newcastle

From: Lynn A Montroy

(Joe Robertson has built more than 50 bars in England with a large
number of different concepts. - JW)

MMMMM


Cheers

Jim


... My only threesome ever was with a schizophrenic.

___ Blue Wave/QWK v2.20
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Quoting JIM WELLER to SHAWN HIGHFIELD <=-

Tell them you're promoting it on this HUGE international food and
drink site!

Not a bad idea. Maybe get a free case. :) LOL

Shawn

... Eggs superglued to refrigerator egg shelf. Delete children (Y/N)?
--- Blue Wave/386
* Origin: A Tiny slice o pi (1:229/452.4)

On 04-28-19 10:12, Bill Swisher <=-
spoke to Michael Loo about 305 extended was + wa <=-

Look at half gallon ice creams, pound coffee cans,

I admit it...I buy 1lb coffee containers. My excuse is

But is a 16 ounce container or a 13 ounce container? They are down
sizing just about every thing these days.

that I use 1 scoop a day to make my 2 cups of coffee.
Anything larger would be stale by the time I was half done

Back when I was working full time, I had been known to drink coffee on
Monday that was left over from Friday. At least then it was black and
had no milk in it.

with it. Then there's the twice yearly purge of
perishibles. Yes, I know I'm paying extra...

But are you really paying extra versus buying a four pound can and then throwing half of it away each year? Not that coffee is all that
perishable when sealed.

Do you share Michael's liking for eggplant?

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

Title: Roasted Eggplant Curry
Categories: Low fat, Indian, Posted
Yield: 4 Servings

1 md Eggplants
1 md Onions, chopped
3 Garlic cloves, minced
1 ts Turmeric
1/2 ts Salt
1/4 ts Black pepper
1 ea Tomato, peeled and seeded
(or about 1/2 cup canned
Tomatoes)
1 ts Curry powder
1 ts Mustard seeds
1 ds Cayenne

This is a perversion of Mirza Ghassemi, a middle eastern dish. A very
satisfying fatfree meal!

(serves 3-4)
Roast the eggplants over a charcoal grill, or roast them in a 400
oven until brown on the outside and soft on the inside. Cool and
peel. Saute the onions in water until translucent, then add garlic
and mustard seeds. Cook until the onions begin to turn golden. Stir
in the turmeric, cayenne and curry. Add the eggplant pulp, onion
mixture, and tomato to a food processor and blend. Add tomato until
the mixture looks thick and red-brown (don't add too much, or it will
be too sweet). Add the salt and pepper. Serve over steamed brown
rice.
Date: 27 Apr 94 08:54:43 PST
From: "Tanya Heikkinen" <THEIKKINEN@marvin.ag.uidaho.edu>

Converted to MM format by Dale & Gail Shipp, Columbia Md.

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 02:54:04, 29 Apr 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Bill Swisher <=-

Look at half gallon ice creams, pound coffee cans,

I admit it...I buy 1lb coffee containers. My excuse is

But is a 16 ounce container or a 13 ounce container? They are down
sizing just about every thing these days.

I just looked at Folgers 1# (used to be) plastic containers. The Country Roast is 11.5 oz. If you want something drinkable like Black Silk roast/ grind it's a
10.5 oz container ..... for the same $$$.

8<----- CUT ----->B

But are you really paying extra versus buying a four pound can and then throwing half of it away each year? Not that coffee is all that perishable when sealed.

It do get stale ..... although the "shelf life" of an opened container of ground coffee can be extended dramatically by refrigeration.

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

Title: Australian Pork w/Port & Coffee Sauce
Categories: Pork, Sauces, Australian, Wine
Yield: 8 Servings

4 3/8 lb Pork loin; boned (2 kg)
1 c Strong coffee
1/2 c Cream
1/3 c Port
2 ts Sugar
1/4 c Water
2 ts Cornstarch

Set oven @ 350+#F/175+#C.

Remove rind from pork and trim fat to make a 1 cm layer.
Roll and tie the meat. Weight pork and calculate cooking
time, allow 25-30 mins. per 500 gr (1 pound) Place meat
in roasting pan. Roast pork for 30 mins.

Combine coffee, 1/4 c. cream, 1/4 c port & sugar, pour
over pork. Continue roasting pork for calculated cooking
time, basting pork every 15 mins with coffee mixture.
This basting gives the outside a beautiful golden glaze
and helps to keep the meat moist.

Remove pork from oven when cooked. Keep covered in a
warm place while making the sauce.

Skim fat from the pan juices. Place juices in a small
saucepan with water, remaining 1/4 c cream, remaining
port and cornstarch. Cook until thickened, strain.

Slice pork thinly and place a tablespoon or two of sauce
on each serving. Remaining sauce should be available for
guests to add more.

From: The Great Cooks of Australia Cookbook; Elisabeth
King, contributing editor to Australian Gourmet magazine,
contributed this dish.

Posted by: Joell Abbott 6/94

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... I hate people who are not serious about meals. It is so shallow of them.

--- BBBS/Li6 v4.10 Toy-4
* Origin: Prism bbs (1:261/38)

On 2019 Apr 29 07:05:02, you wrote to Dale Shipp:

But are you really paying extra versus buying a four pound can and
then throwing half of it away each year? Not that coffee is all that
perishable when sealed.

It do get stale ..... although the "shelf life" of an opened container
of ground coffee can be extended dramatically by refrigeration.

dad was buying the 5lb containers... kept them in the freezer ;)

)\/(ark

Always Mount a Scratch Monkey
Do you manage your own servers? If you are not running an IDS/IPS yer doin' it wrong...
... Sure, when- OINK [flap] OINK [flap] Well, I'll be!
---
* Origin: (1:3634/12.73)

Re: Coffee
By: mark lewis to Dave Drum on Mon Apr 29 2019 09:04 am

It do get stale ..... although the "shelf life" of an opened
container of ground coffee can be extended dramatically by
refrigeration.

dad was buying the 5lb containers... kept them in the freezer ;)

I'm spoiled. I have 4 coffee roasters in my city, and Peets coffee makes sure their coffee can get to their stores in less than a week.
--- SBBSecho 3.06-Win32
* Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700)

Quoting Dale Shipp to Bill Swisher <=-

But is a 16 ounce container or a 13 ounce container? They are down
sizing just about every thing these days.

Worse yet...11.3 ounce.

Back when I was working full time, I had been known to drink coffee on Monday that was left over from Friday. At least then it was black and
had no milk in it.

I'm glad I wasn't that desperate! I just drank a can of Coca Cola in the morning to tide me over until I could get to work and make a pot of coffee.

But are you really paying extra versus buying a four pound can and
then throwing half of it away each year? Not that coffee is all that perishable when sealed.

Dunno...and I've got my doubts about trying to keep an opened coffee container fresh over the summer in Arizona. FWIW, when we first bought the place we were
told that the inside temperature of the RV would be in the 140+F range in the summer, of course there's the single digit humidity also. Here in Anchorage the next time I'll buy the next size up and use it to refill the small jug, it's time to stockup the RV down at Kasilof, so I'll need two containers.

Do you share Michael's liking for eggplant?

Oh sure! So much so that the last time I had some, IIRC, it was 2002 when the Italian joint substituted it for veal in my parmesan dish. I still ate it though. ;-)

___ Blue Wave/DOS v2.30 [NR]

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Mark Lewis to Dave Drum <=-

dad was buying the 5lb containers... kept them in the freezer ;)

I think the last time I dealt with cans that big was in about 1967 when the ship I was on, plankowner on the USS Talbot DEG-4 (later FFG-4), was in the yard in Boston. A big can of coffee was a good way to get things done by the yard guys, especially if there wasn't a work order in on it.

___ Blue Wave/DOS v2.30 [NR]

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

On 04-29-19 07:05, Dave Drum <=-
spoke to Dale Shipp about Coffee <=-

But are you really paying extra versus buying a four pound can and then throwing half of it away each year? Not that coffee is all that perishable when sealed.

It do get stale ..... although the "shelf life" of an
opened container of ground coffee can be extended
dramatically by refrigeration.

It could probably be extended even more by doing what Gail does with
shredded cheeses we buy in bulk. She puts it into multiple ball jars
and then vacuum seals them and puts them into the frig.


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

Title: Chicken Dopiazza (Indian Chicken Curry)
Categories: D/g, Chicken, Indian, Boat, Crockpot
Yield: 4 servings

1 1/2 lb Chicken meat
2 md Onions, thinly sliced
2 tb Peanut oil
1/4 ts Garlic powder
1 tb Coriander seeds
1 tb Ground cumin
1/2 ts Ground turmeric
1 ts Ground ginger
1 tb Chili powder
1 ts Black pepper
2 tb Hot Madras Powder
1/2 ts Salt
1 ts Tomato paste
1 cn 14 oz Tomatoes (undrained)

Partially cook chicken, Cut in large bite size pieces.

Fry onions in oil in a large pan until they are golden brown.

Mix the garlic with the spices and a little pepper. Add the spice
mixture to the pan, fry spices with onions for 1 minute.

Add chicken and stir together for 1 minute.

Add tomatoes, break up solid tomatoes with fork to small size
pieces.

((our sufficient water in pan to cover the meat.)) DO NOT ADD WATER
Bring to boil, cover and slowly simmer for 45 minutes then uncover and
cook slowly for 60 minutes or until meat is fork tender Stir
occasionally to prevent sticking.

Serves 4

Serve with Turmeric Rice or Regular Rice

CROCKPOT VERSION

Using 4 quart Crockpot

Using above recipe: Slice onions and place in crockpot. Measure
spices out and mix, place on top of onions and mix well.

3 boneless breasts, partially frozen. Cut into 1 1/2 inch or so
cubes. Place cubes of chicken on top of onions, mix together well.

Pour canned tomatoes over mixture, the mix well. (DO NOT ADD WATER
MENTIONED IN RECIPE)

Cook for 5 hours on low.

To thicken sauce combine 1 tb cornstartch with 2 tb cold water, 1
teaspoon tomato paste stir into sauce in crockpot. Cover and keep on
Low for another 30 minutes.

Turned out just fine.

1 1/2 quart crockpot.

Use one large chicken breast, one onion sliced, and use rest of above
recipe as typed. Cook on low for 4 1/2 hours, mix in 2 Tb potato buds
mixed with 4 Tb water. Continue cooking for another 1/2 hour.

Worked fine 8/19/2006
1/20/04

== Courtesy of Dale & Gail Shipp, Columbia Md. ===

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:52:09, 30 Apr 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

mark lewis wrote to Dave Drum <=-

But are you really paying extra versus buying a four pound can and
then throwing half of it away each year? Not that coffee is all that
perishable when sealed.

It do get stale ..... although the "shelf life" of an opened container
of ground coffee can be extended dramatically by refrigeration.

dad was buying the 5lb containers... kept them in the freezer ;)

I cannot recall ever seeing 5# containers of coffee. I can, however,
remember 48 oz (real 3 lb) tin-plated steel, vacuum sealed cans of
Folger's, Old Judge, Maxwell (good to the last drop) House, etc. And
going down the A&P for a 3# bag of Bokar and using the self-service
grinder to grind the beans to the required fineness. I loved the aroma
of the coffee aisle when those machines were around.

Now days even the bean coffee has succumbed to the short weight bags
that the pre-ground roasters have instituted. Shame on 'em.

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

Title: Coffee-Poblano Sauce
Categories: Chilies, Sauces, Citrus, Herbs, Beef
Yield: 1 Pint

1 lg Poblano chile
2 tb Olive oil
1/4 c Onion; minced
1 ts Tomato paste
2 1/3 c Canned beef broth
2/3 c Fresh orange juice
2 tb Fresh lime juice
2 tb Golden brown sugar
2 tb Mild-flavored (lt) molasses
2 ts Instant espresso powder
2 ts Orange peel; grated
1 1/2 ts Lime peel; grated
1/2 ts Cumin; ground
2 ts Cornstarch
2 ts Fresh cilantro; chopped

Roast and peel chile. Peel, seed, and finely chop.

Heat oil in heavy large saucepan over medium heat. Add
chile and onion and saute 3 minutes. Mix in tomato
paste. Add 2 cups broth, orange juice, lime juice,
sugar, molasses, espresso powder, orange peel, lime
peel and cumin. Boil gently until reduced to 1 1/2
cups, stirring occasionally, about 20 minutes.

Mix cornstarch and remaining 1/3 cup broth in small
bowl. Add to sauce and boil until slightly thickened,
stirring frequently, about 2 minutes. Mix in cilantro.

Can be made one day ahead. Cover and refrigerate.

Rewarm before using.

This sauce is served over steaks that have been
seasoned with cumin, cloves, nutmeg, and onion powder
and then sauteed.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... AuH2O! If you know what that means you ARE old!
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dale Shipp wrote to Dave Drum <=-

But are you really paying extra versus buying a four pound can and
then throwing half of it away each year? Not that coffee is all
that perishable when sealed.

It do get stale ..... although the "shelf life" of an
opened container of ground coffee can be extended
dramatically by refrigeration.

It could probably be extended even more by doing what Gail does
with shredded cheeses we buy in bulk. She puts it into multiple
ball jars and then vacuum seals them and puts them into the frig.

I've got a vacuum sealer - and use it. But, I don't buy cheese in enough
bulk that it lasts long enough to need vacuum sealing. What I do have
that gets a fair workout is a Mouli hand-cranked grater for *really* fresh-grated Parm or Cheddar (https://www.ebay.co.uk/bhp/mouli-grater)

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

Title: Hilary's Creamy Lemon Chicken Parmesan
Categories: Poultry, Herbs, Cheese, Citrus, Breads
Yield: 4 Servings

1/3 c All-purpose flour
2 lg Eggs; lightly beaten
3/4 c Whole-wheat panko
- breadcrumbs
1/2 c Grated Parmesan cheese;
- divided
1 ts Italian seasoning
1 ts Garlic powder
4 (4 oz) chicken breast
- cutlets
3 tb Extra-virgin olive oil;
- divided
2 cl Garlic; minced
1 c Chicken broth
1/4 c Lemon juice
1/4 ts Salt
1/2 c Half & half
1/4 c Chopped fresh parsley

Set oven @ 400°F/205°C.

Place flour in a shallow dish. Place beaten eggs in
another shallow dish. Combine panko, 1/4 cup Parmesan,
Italian seasoning and garlic powder in a third shallow
dish. Working with one at a time, coat each cutlet in
flour, shaking off the excess. Transfer to the egg
mixture and turn to coat. Transfer to the panko mixture
and turn to coat. Reserve 1 tablespoon of the flour (it
will be cooked later) in a small bowl. Discard any
remaining flour, egg and panko mixture.

Heat 1 tablespoon oil in a large skillet over medium-
high heat. Add 2 cutlets and cook, flipping once,
until golden, 1 to 2 minutes per side. Transfer to a
large baking sheet. Reduce heat to medium & add another
tablespoon oil to the pan. Add the remaining 2 cutlets
and cook, flipping once, until golden on both sides, 1
to 2 minutes per side. Transfer to the baking sheet.
Bake the cutlets until cooked throughout, about 10
minutes.

Meanwhile, wipe out the pan. Add the remaining 1
tablespoon oil and heat over medium-high heat. Add
garlic and cook, stirring, until fragrant, about 30
seconds. Add broth, lemon juice and salt to the pan.
Bring to a boil. Whisk half & half into the reserved
tablespoon flour. Add to the broth mixture and cook,
stirring frequently, until reduced by about half and
thickened enough to coat the back of a spoon, 8 to 10
minutes. Remove from heat.

Transfer the cutlets to a large platter. Drizzle with
the sauce and top with the remaining 1/4 cup Parmesan
and parsley.

Recipe By: Hilary Meyer

RECIPE FROM: http://www.eatingwell.com

Uncle Dirty Dave's Archives

MMMMM

... "The only guide to man is his conscience." -- Winston Churchill
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Quoting Dale Shipp to Bill Swisher <=-

I buy 1lb coffee containers.

But is a 16 ounce container or a 13 ounce container? They are down
sizing just about every thing these days.

Cans of ground coffee and bags of coffee beans both come in all
kinds of odd sizes here these days: 250, 300, 330, 343 and 400
grams. The only "honest" size is the bargain brands in 930 g (2
pound) cans. But luckily my store shows unit prices prominently on
the shelves so I can easily see the price per 100 grams.

Back when I was working full time, I had been known to drink coffee
on Monday that was left over from Friday.

We have a really good insulated carafe that keeps coffee completely
fresh and hot for 8 hours and fairly fresh and lukewarm for 24
hours. The latter reheats nicely in the microwave at 30 seconds
per mugful.

Not that coffee is all that perishable when sealed.

And whole beans are less perishable than ground beans. Grinders are
cheap and fresh ground daily takes just seconds and is wonderful.



Cheers

Jim


... Coffee and whisky both help me person.

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Quoting Kurt Weiske to Mark Lewis <=-

I'm spoiled. I have 4 coffee roasters in my city, and Peets coffee
makes sure their coffee can get to their stores in less than a week.

People take their coffee seriously these days. Even tiny little
remote Yellowknife has two local roasters, four real coffee shops
and two Tim Hortons outlets. (And a bubble tea place.)

Cheers

Jim

... Like urban lumberjack supply depots, coffee stores are booming.

___ Blue Wave/QWK v2.20
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JIM WELLER wrote to KURT WEISKE <=-

I'm spoiled. I have 4 coffee roasters in my city, and Peets coffee
makes sure their coffee can get to their stores in less than a week.

People take their coffee seriously these days. Even tiny little
remote Yellowknife has two local roasters, four real coffee shops
and two Tim Hortons outlets. (And a bubble tea place.)

Like "craft breweries", local roasters abound when/where someone sniffs
a potential profit.

I've four or five I know of in my little corner of paradise. And likely
several others of which I am unaware. What we really could use is a '50s
style coffee house with beatniks, poetry readings and decent espresso.

We have a couple which have "coffee house" in their name but just try
to get something more than a blank look if you order espresso. There is
one place which does espresso - but, it's a drive through. Oddly they
roast their own beans and also own a craft brewery.

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

Title: Coffee BBQ Sauce
Categories: Bbq, Sauces, Marinades, Chilies, Vegetables
Yield: 3 Cups

1/2 c Brewed espresso or strong,
- dark coffee
1 c Ketchup
1/2 c Cider vinegar
1/2 c Firm packed lt brown sugar
1 c Onion; fine chopped
2 cl Garlic; peeled, crushed
3 Fresh hot chilies; seeded
2 tb Hot dry mustard
+=MIXED WITH=+
1 tb Warm water
2 tb Worcestershire sauce
2 tb Ground cumin
2 tb Chilli spice

Put espresso or coffee, ketchup, vinegar, brown sugar,
onion, garlic, chilies, dry mustard, Worcestershire
sauce, cumin, and chilli spice in a small pot, stir
them together, and bring to a simmer over medium-high
heat. Lower the heat so the mixture is just simmering
and let simmer for 20 minutes. Remove the pot from the
heat, let the mixture cool, then puree it in a blender
or food processor fitted with the steel blade.

The barbecue sauce can be covered and refrigerated for
up to two weeks.

Yield: about 3 cups

From Chef Michael Lomonaco

From: http://www.homecooking.about.com

Uncle Dirty Dave's Archives

MMMMM

... Had to quit Starbucks - just the same old grind.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Quoting Dave Drum to Jim Weller <=-

Like "craft breweries", local roasters abound when/where someone
sniffs a potential profit.

All businesses have to make a profit. And the craft brewers and
coffee folks generally have a superior product that costs more to
make and therefore merits a higher price.

We have a couple which have "coffee house" in their name but just try
to get something more than a blank look if you order espresso.

That's hard to believe since espresso shots are the basis of so many
of their fancy, expensive, super profitable coffee flavoured creations.



Cheers

Jim


... Mobius strippers never show you their back side.

___ Blue Wave/QWK v2.20
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

JIM WELLER wrote to DAVE DRUM <=-

Like "craft breweries", local roasters abound when/where someone
sniffs a potential profit.

All businesses have to make a profit. And the craft brewers and
coffee folks generally have a superior product that costs more to
make and therefore merits a higher price.

We have a couple which have "coffee house" in their name but just try
to get something more than a blank look if you order espresso.

That's hard to believe since espresso shots are the basis of so many
of their fancy, expensive, super profitable coffee flavoured creations.

It's as hard for a min-wage doofus to wrap the mind around as a plain MxDonald's hamburger - sans M/P/K/O .... just meat puck and bread.

I don't do Starbucks so I don't know what their menu is. But Caribou
Coffee doesn't even list espresso as a menu item. Lots of stuff with
espresso as an ingredient - but no plain espresso. If you could succeed
in getting one the kid at the ca$h register wouldn't have a clew as to
how to ring it up. https://www.cariboucoffee.com/menu/

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

Title: Chocolate Bruno
Categories: Chocolate, Desserts, Breads
Yield: 8 servings

5 oz White chocolate; chopped
3 oz Graham crackers; fine
- crushed
12 oz Semisweet chocolate;
- chopped
6 oz Unsalted butter; cubed
2 tb Fresh-brewed or strong
- instant espresso
5 lg Eggs; separated
3 tb Sugar
Cocoa powder for dusting

Line a cookie sheet with parchment paper and place a 9"
ring mold or cake pan, without its bottom, on the paper.

Melt the white chocolate in a double boiler. Add the
graham crackers and mix together well. Spread the
mixture evenly on the parchment side of the ring (do not
let it go up the sides) and refrigerate.

Melt the dark chocolate, butter, and espresso together
in a double boiler. Remove from heat, let cool to
lukewarm, then stir in the egg yolks until combined. Set
aside.

In a large bowl, whisk the egg whites to soft peaks
while slowly adding the sugar. Stir one-third of the egg
whites int the chocolate mixture. Fold the remaining
two-thirds of the egg whites.

Pour the chocolate batter into the chilled ring mold and
tap the whole tray on the counter to level the batter.
Refrigerate for at least 3 hours or overnight.

Dip a paring knife in hot water, run it around the
inside of the ring mold to loosen the ring, and
carefully slip off the dessert. Dust the surface with
cocoa powder.

Cut into equal wedges and serve immediately with ice
cream and your favorite hot fudge sauce.

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

Uncle Dirty Dave's Archives

MMMMM

... Age and glasses of wine should never be counted.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Dave Drum wrote to JIM WELLER <=-

I don't do Starbucks so I don't know what their menu is. But Caribou Coffee doesn't even list espresso as a menu item. Lots of stuff with espresso as an ingredient - but no plain espresso. If you could succeed
in getting one the kid at the ca$h register wouldn't have a clew as to
how to ring it up. https://www.cariboucoffee.com/menu/

They don't have espresso on the menu at SB, but they do now how to
ring it up. A co-worker of mine used to order 4 shots with a splash of
soy milk -- ZANG!

You could order a cappucino with the milk on the side?



... Would you like to go back?
--- MultiMail/XT v0.51
* Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700)

Kurt Weiske wrote to Dave Drum <=-

I don't do Starbucks so I don't know what their menu is. But Caribou Coffee doesn't even list espresso as a menu item. Lots of stuff with espresso as an ingredient - but no plain espresso. If you could succeed
in getting one the kid at the ca$h register wouldn't have a clew as to
how to ring it up. https://www.cariboucoffee.com/menu/

They don't have espresso on the menu at SB, but they do now how to
ring it up. A co-worker of mine used to order 4 shots with a splash
of soy milk -- ZANG!

I like my coffee Angela Davis style. Black and bitter. I've had Starbucks
at their Pike Place home location and it was OK. I've also had it at my
local Barnes & Noble .... but never at one of their mushroom-like stand
alone "stores".

You could order a cappucino with the milk on the side?

Why would I? I don't take anything in my coffee but coffee. What I'm
going to do with the milk?

... Would you like to go back?

Depends on where and what you have in mind.

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

Title: Peet's Golden Latte
Categories: Five, Beverages, Dairy, Herbs
Yield: 1 serving

2 Shots espresso or strongly
- brewed coffee
1 c 2% or nonfat milk
1/4 ts Ginger powder
1/4 ts Turmeric
2 ts Honey

SPECIAL EQUIPMENT: Milk frother

Brew espresso or strongly brewed coffee.

Pour 2 shots of espresso into a mug or glass,
depending on your preference.

Pour milk into a saucepan and place over medium heat.
Stir frequently, and heat until milk is just about to
boil. (If you’re feeling lazy, just microwave milk until
it’s hot.)

Remove milk from heat and pour into mug with espresso.
Add ginger powder, honey, and turmeric. Use milk frother
to froth for about 15 seconds, or until there is an inch
of foam on top.

Megan Wu; University of California - Berkeley

RECIPE FROM: https://spoonuniversity.com

Uncle Dirty Dave's Archives

MMMMM


... "A loafer always has the correct time." -- Kin Hubbard

--- EzyBlueWave V3.00 01FB001F
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Quoting Dave Drum to Jim Weller <=-

just try to get something more than a blank look ...
min-wage doofus ...
the kid at the ca$h register wouldn't have a clew ...

You sure do have a low regard for retail workers in the food and
beverage industry!



Cheers

Jim


... Walmart: "Always Low Prices, Even Lower Wages"

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JIM WELLER wrote to DAVE DRUM <=-

just try to get something more than a blank look ...
min-wage doofus ...
the kid at the ca$h register wouldn't have a clew ...

You sure do have a low regard for retail workers in the food and
beverage industry!

Just reasonably decent powers of observation - unencumbered by being
a slave to a cell phone. You want fries with that?

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

Title: McDonald's Fries
Categories: Five, Sides, Potatoes
Yield: 4 Servings

8 lg Potatoes; peeled, in 1/4"
- batons
1/4 c White sugar
2 tb Corn syrup
1 qt Oil; as needed
Salt

Place potatoes in a bowl and cover with water; let sit
for 5 minutes. Drain and pat dry.

Place potatoes in a bowl and cover with boiling water;
add sugar and corn syrup and mix well. Place bowl in
the refrigerator and let sit for 5 minutes. Drain and
pat dry.

Spread potatoes out in a baking dish, cover the dish
with plastic wrap, and freeze for 30 minutes.

Heat oil in a deep-fryer/large saucepan to 350°F/175°C.

Working in batches, fry potatoes in hot oil for 2
minutes. Transfer to a paper towel-lined plate to dry
and let cool for 15 minutes. (Known as "blanching" -
UDD)

Working in batches again, fry potatoes in hot oil until
browned and crispy, 5 to 7 minutes. Season fries with
sea salt.

Recipe by: Kenneth Smith

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Skydiver's chute didn't open...he jumped to a conclusion.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

On 07-18-19 06:59, Michael Loo <=-
spoke to Jim Weller about 687 books for dummies + K <=-

We have and like a 2 cup French Press as well as a 6 cup drip
machine. There's also a small Espresso maker gathering dust in a
corner that gets occasional use.

You can always make 1 cup in a 2 cup French press.

I have never made coffee in either a Kureg or a French press. We use a
coffee mate 10 cup drip machine. Gail fills it to the 6 or 7 cup mark.
For me that is about three servings in my large coffee mug. I don't
have coffee every day, so one brewing might last me four or five days,
heated up in the microwave.

This sounds just a little bit different. Might be worth trying. Of
course you would sub out the poison vegetable and use long eggplant
instead.


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

Title: Campfire Meatballs
Categories: Main dish, Meats
Yield: 4 Servings

1 lb Ground beef
1/4 c Dry bread crumbs
1 Egg; slightly beaten
3/4 ts Garlic salt
1/4 ts Pepper
Heavy aluminum foil
2 md Zucchini; halved,
-- then sliced crosswise
-- into 1/2 inch slices.
2 c Prepared spaghetti sauce
Grated Parmesan cheese
Garlic bread sticks
-- (optional)

1. In medium bowl, combine ground beef, bread crumbs, egg, 1/4 cup
water, garlic salt and pepper, mixing lightly but thoroughly. Shape
into 24 (approx 1-1/4 inch) meatballs.

2. Cut four 18x12 inch long sheets heavy duty aluminum foil. Place
equal amounts of meatballs and zucchini in center of each; top each
with 1/3 cup spaghetti sauce. Bring shorter edges of foil together
over the center; fold down loosely to seal, allowing room for heat
expansion and circulation. Fold in open ends to seal.

3. Place packets on grid over medium ash-covered coals, Grill,
uncovered, 16 to 18 minutes or until meatball centers are no longer
pink and zucchini is tender, truning packets over once.

4. To serve, carefully unfold ends and tops of packets; sprinkle
cheese over meatballs. Serve with garlic bread sticks, dipping into
sauce, if desired.

Cooks tip: To check the temperature of the coals, cautiously hold your
hand palm side down, at cooking height (just above the grid). Count
the number of seconds you can hold your hand in that position before
the heat is uncomfortable and you have to pull it away; 4 seconds for
medium coals.

* COOKFDN brings you this recipe with permission from:
* Texas Beef Council -- http://www.txbeef.org

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:05:10, 19 Jul 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Michael Loo <=-

We have and like a 2 cup French Press as well as a 6 cup drip
machine. There's also a small Espresso maker gathering dust in a
corner that gets occasional use.

You can always make 1 cup in a 2 cup French press.

I have never made coffee in either a Kureg or a French press. We use
a coffee mate 10 cup drip machine. Gail fills it to the 6 or 7 cup
mark. For me that is about three servings in my large coffee mug. I
don't have coffee every day, so one brewing might last me four or five days, heated up in the microwave.

I've had coffee from a Keurig .... at my Mercedes shop. It's good. When
I bought a single-serve brewer, though, I chose a Hamilton Beach version
that takes the "K-cups" or loose coffee in a (supplied) basket. K-cups
are expensive - even the non-Keurig work-alike brands. And put more non biodegradable waste into the landfills. The loose coffee version just
made more sense to me. Plus this version will do small cups, larger mugs,
or a "travel mug/glass". It gets occasional use.

Like you I brew a pot and drink from it two days. I have a Kenmore (made
by Cuisinart) 12 cup "automatic drip" which I load before retiring. At
04:00 its tiny little mind rouses and begins brewing my wake-up cup.

https://tinyurl.com/MORN-CUPPA

I do my standard three cups before going to work and I'm done with coffee
for the day. Before I hit the hay I push the button to fire off the hot
plate under the half-filled pot at 04:00 and then finish the remaining
coffee the next morn.

According to Kenmore/Cuisinart that's a 12 cup brewer. According to my
usuall coffee cup/mug it's 6 cups.

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

Title: Coffee Bean Brownies
Categories: Snacks, Cookies, Chocolate, Booze, Dairy
Yield: 12 servings

1/2 c Butter
2 tb Cocoa
1/4 c Milk
1/2 c Butter
1/2 c Shortening
1/2 c Strong brewed coffee
1/2 c Kahlua, Tia Maria, or any
- coffee liqueur
2 c Flour
2 c Granulated sugar
1/4 c Cocoa
1/2 c Buttermilk
2 lg Eggs
1 ts Baking soda
1 ts Vanilla
3 1/2 c Powdered sugar
1 ts Vanilla
Chocolate covered espresso
- beans; opt

Set oven @ 400°F/205°C.

FOR FROSTING: In saucepan, combine butter, cocoa and
milk. Bring to a boil. Stir in vanilla and powdered
sugar until frosting reaches proper consistency.

BROWNIES: In another saucepan, combine butter,
shortening, coffee and liqueur. Stir, let boil. In
a large mixing bowl, mix the flour and sugar. Pour
butter-shortening mixture over the flour and sugar
in bowl. Add the buttermilk, eggs, baking soda and
vanilla.

Pour into well buttered 17" X 1/2" X 11" jelly roll
pan. Bake for 30 minutes or until brownies test done
in the center.

Frost brownies immediately. Garnish with expresso
beans.

Let cool until ready to eat, then cut into bars.

Recipe By: Food Tv--Food in a Flash Show#FF2084

RECIPE FROM: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "O Lord, help me to be pure, but not yet." -- Saint Augustine

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Quoting Dave Drum to Dale Shipp <=-

According to Kenmore/Cuisinart that's a 12 cup brewer.
According to my usuall coffee cup/mug it's 6 cups.

That's because a standard coffee "cup" worldwide is 6 oz while an
American coffee mug is 12 oz. which important to know when someone
says use 1 tb coffee per cup; they mean a 6 oz cup.

When researching Vietnamese glutinous rice balls I came across this
Malaysian desserts that uses many of the same ingredients. They are
very different from what we round eyes consider dessert but they do
grow on one.

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

Title: Bubur Cha-Cha
Categories: Malaysian, Desserts
Servings: 4

80 g Purple Sweet Potato
80 g Orange Sweet Potato
80 g Yellow Sweet Potato
150 g Yam Taro
10 g Sago Tapioca pearls
50 g Black-eye beans soaked for
1 Hour
TAPIOCA FLOUR JELLY:
100 g Tapioca Flour
1/2 c Boiling Water
Red coloring
COCONUT MILK BASE:
3 l water
1 c Thick coconut milk
120 g Sugar
3 Bananas peeled and cut half
inches thick
2 Pandan leaves
Salt to taste

Bubur cha cha a medley of sweet potatoes (in yellow, orange, and
purple color), yam (taro), black-eye peas, etc., cooked in a sweet
coconut milk base. It is a colorful and sweet dessert, and is
generally prepared during festive seasons in Penang. It's a must
have on Chap Goh Meh (the 15th and last day of Chinese New Year)

It is probably one of the more well-known Nyonya desserts, so much
so that they are commonly found in Hong Kong/Cantonese-style cafes.
Even here in the United States, I can find it on the menu of some
Asian cafes as Nanyang Bubur ChauCha. Nanyang means "south of sea,"
generally known as Southeast Asia in Chinese.

My aunt loves making Bubur Cha-Cha; she is immaculate when it comes
to the balance of colors and its presentation. She would make a pink
color tapioca jelly to complement the yellow, orange, and purple
color in her bubur cha-cha. To me, the tapioca jelly, chewy and
stretchy in its texture, is the best part of it all, I love it more
than the sweet potatoes and yam.

In boiling water, boil black-eye peas until soft. Boil sago
separately, until translucent and cooked. Peel and cut all potatoes
and taro into cubes or desired shapes. Steam, separately, until
cooked. To make tapioca flour jelly, place the flour in mixing bowl.
Pour in boiling water. Mix the flour and water until well
incorporated. When the dough is cool, roll it out evenly on a well
floured surface and cut into cube or desired shapes.

Bring a pot of water, add in 1 tablespoon sugar, pour in banana and
boil for 5 minutes. Drain and set aside. In boiling water (3
liters), add in thick coconut milk, sugar, salt, pandan leaves and
cook over low heat about 10 to 20 minutes. Pour in all the
ingredients, together with the sago, tapioca jelly into coconut milk
base and mix well. Serve hot or cold, as you like.

Bee Yinn Low

From: Https://Rasamalaysia.Com

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


Cheers

Jim


... Chocolate is the crack cocaine of desserts.

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JIM WELLER wrote to DAVE DRUM <=-

According to Kenmore/Cuisinart that's a 12 cup brewer.
According to my usual coffee cup/mug it's 6 cups.

That's because a standard coffee "cup" worldwide is 6 oz while an
American coffee mug is 12 oz. which important to know when someone
says use 1 tb coffee per cup; they mean a 6 oz cup.

IOW "cup" is marketroid speak. A standard measuring cup is 8 oz. A 6 oz.
cup is more like a tea cup than a coffee cup. That sort of measure should
have gone out with "dessert spoon" and the like.

I used a "standard" scoop (from a Country Time lemonade mix container)
for years. Finally I decided to load a filter as if making a pot of joe
and then decant the dry coffee grounds into an empty, washed soup can.
Then I altered the can to hold exactly that amount of my preferred
coffee (Maxwell House Ultra Bold), silver soldered a rim onto the raw
edge of the can and affixed a handle. It's especially hand when getting
to the end of a container as I can decant the coffee grounds into the
measure rather than digging around in the plastic tub to get the last
grain of coffee. Plus it's a bit more consistent than the Mark I eyeball.

Bv)=

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

Title: Mrs. Hooker's Coffee Loaf Cake w/Special Coffee Frosting
Categories: Desserts, Cakes, Nuts, Chocolate
Yield: 1 Cake

3/4 c Butter; softened
2 1/4 c Brown sugar
3 oz Unsweetened chocolate;
- melted
3 c Flour
4 ts Baking powder
1/2 ts Ground mace
1/2 ts Ground cinnamon
1/2 ts Salt
1 c Strong black coffee; cold
4 lg Eggs
2 c Chopped walnuts; for topping

MMMMM------------------SPECIAL COFFEE FROSTING-----------------------
1 c Very strong black coffee
1 tb Vanilla
Powdered sugar; as required
- (about 1 pound)

Set oven @ 350°F/175°C.

Grease and lightly flour a large (9" X 5") loaf pan.

Put butter and brown sugar in a large wooden mixing
bowl. Beat together until they are nicely creamed.
Stir in melted chocolate.

Sift together in a separate mixing bowl the flour,
baking powder, mace, cinnamon, and salt. Stir this in
with ingredients in first bowl, alternately, with cold
coffee. Drop in eggs, one at a time, beating each in
thoroughly. Set aside momentarily. Put mixture in
prepared pan.

Bake about 50 minutes. When done, let cake cool in pan.

MAKE THE FROSTING: Put cold black coffee and vanilla in
a wooden mixing bowl. Beat in powdered sugar until
mixture becomes stiff enough to spread.

Turn cooled cake out on plate. Spread Special Coffee
Frosting liberally on top and sides of cake. Sprinkle
top of cake thickly with chopped walnuts.

"Mrs. Hooker's special Christmas treat. Major General
Joseph Hooker was aptly called Fightin' Joe as a result
of his many daring exploits on the battlefield during
the Civil War."

Source: Best of the Best from Tennessee by Gwen McKee,
Barbara Moseley and Tupper England

From: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

... Senior and Senile are NOT Synonyms.
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Dave Drum to Jim Weller <=-

According to Kenmore/Cuisinart that's a 12 cup brewer.
According to my usual coffee cup/mug it's 6 cups.

That's because a standard coffee "cup" worldwide is 6 oz while an
American coffee mug is 12 oz.

IOW "cup" is marketroid speak.

Not at all. It traditional language usage. For centuries teacups
have been 5 oz, coffee cups 6 oz, American measuring cups 8 oz or a
half pint and Imperial cups 10 oz or half an Imperial pint.

That sort of measure should have gone out with "dessert spoon"

Dessert or soup spoons (10 ml) are a useful measurement, being
midway between a teaspoon (5 ml) and a tablespoon (15 ml). They are
also the best size for consuming soups and desserts, a tablespoon
being uncomfortably large in the mouth for most people.


Cheers

Jim


... I almost went blind drinking coffee. I left the spoon in the cup.

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JIM WELLER wrote to DAVE DRUM <=-

According to Kenmore/Cuisinart that's a 12 cup brewer.
According to my usual coffee cup/mug it's 6 cups.

That's because a standard coffee "cup" worldwide is 6 oz while an
American coffee mug is 12 oz.

IOW "cup" is marketroid speak.

Not at all. It traditional language usage. For centuries teacups
have been 5 oz, coffee cups 6 oz, American measuring cups 8 oz or a
half pint and Imperial cups 10 oz or half an Imperial pint.

If you say so. It's still archaic - as is ---

That sort of measure should have gone out with "dessert spoon"

Dessert or soup spoons (10 ml) are a useful measurement, being
midway between a teaspoon (5 ml) and a tablespoon (15 ml). They are
also the best size for consuming soups and desserts, a tablespoon
being uncomfortably large in the mouth for most people.

I have more than one set of measuring spoons as well as a number of loose/individual measuring spoons. None is a "dessert spoon". If a
recipe needs 10 ml of something it generally calls out 2 teaspoons.
If dessert spoon is used I always asterisk the measure and define it
in the text instructions.

If you mean a round bowl spoon (known locally as a soup spoon) between
a traditional teaspoon and a tablespoon - then I agree it is better to
use when eating soups than a tablespoon/shovel.

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

Title: Whale Steak w/Green Peas
Categories: Seafood, Wine, Vegetables
Yield: 4 Servings

2 lb Joint of whale meat
20 ml Red wine *
10 ml Water *
15 Juniper berries
2 Dessertspoons black currant
- cordial *
Cream
Cornflour

* 1 dessertspoon = 10 ml (2 ts)

Brown the joint on all sides in a stewpan, add red wine,
water and mashed juniper berries.

Place a weight on the lid. Simmer under lid for about 30
minutes. Remove the meat and wrap it in aluminum foil while
finishing making the gravy.

Gravy: add the black currant cordial to the juices in the
pan. Add cream to taste and thicken with cornflour. Cut the
meat into thin slices and serve with potatoes, green pea
sprouts and mountain cranberries.

This recipe is also, delicious with a lot of fresh ginger. I
let a basilica and tomato salad accompany the meat.

Georg Blichfeldt, Norway

From: http://www.worldwhalers.com

Uncle Dirty Dave's Archives

MMMMM

... Your body is not a temple, it's an amusement park. Enjoy the ride

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Quoting Jim Weller to Dave Drum on 07-21-19 22:20 <=-

When researching Vietnamese glutinous rice balls I came across this Malaysian desserts that uses many of the same ingredients. They are
very different from what we round eyes consider dessert but they do
grow on one.
Title: Bubur Cha-Cha
Categories: Malaysian, Desserts

I think we discussed this before.... It's available as a dessert at the Malaysian restaurant here... and quite tasty.... As you note, it isn't
what a round eye might think of as dessert, not being overly sweet, but
it is very nice.... My friend Deb pounced on it the first time we tried
out the place, as her mother used to make it for her as a child as a
comfort food when she was sick... She's Chinese/American... :)

ttyl neb

... My support group for procrastinators hasn't met yet.

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Quoting Dave Drum to Jim Weller <=-

a standard coffee "cup" worldwide is 6 oz

IOW "cup" is marketroid speak.

Not at all. It traditional

It's still archaic

So which is it? Archaic or modern marketroid speak?



Cheers

Jim


___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

JIM WELLER wrote to DAVE DRUM <=-

a standard coffee "cup" worldwide is 6 oz

IOW "cup" is marketroid speak.

Not at all. It traditional

It's still archaic

So which is it? Archaic or modern marketroid speak?

Yes.

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

Title: Comfort In a Cup
Categories: Five, Beverages, Booze, Dairy, Chocolate
Yield: 1 Serving

3/4 c Hot coffee
1/2 c Milk
2 fl Oz Baileys Irish cream
2 tb Instant hot chocolate mix
1 fl Oz vodka

Whisk hot coffee, milk, Irish cream liqueur, hot chocolate
mix, and vodka together in a mug until hot chocolate mix
has dissolved.

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... At high tide the fish eat ants; At low tide the ants eat fish.
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)