• 606 cinnamon booze

    From MICHAEL LOO@1:123/140 to DALE SHIPP on Wednesday, April 18, 2018 12:35:18
    Re: Fireball Cinnamon Whisky,
    Your bad, I think. You should have known. Though
    I admit to having tried a shot of it once at a
    bar in Westminster, MD with Dale and Gail, many
    years ago; my excuse is that I try many poisons
    once.
    If memory serves (and it does not allways), that shot was free and
    served by a moderately cute waitress after we commented on the poster
    behind the bar. We were there for the micro beer, which was a lot more pleasant.

    I remember most of that (I tend not to go whole
    hog in the alcohol department, particularly
    with you guys), except whether the shot was free
    (it probably was - when faced with something
    dubious to taste, I generally try to get a
    sample first).

    Title: JAPANESE SCALLOPS IN SAKE
    1 lb Scallops
    2 tb Sake
    3. Marinate scallops in mixture at least 15 minutes.

    Okay, but better would be to cook the scallops
    dry (to crust the outside) and deglaze the pan
    with sake (or dry sherry, which is what I do).
    Reasons - textural differences and the browning
    reaction producing more flavor; also there's
    less residual alcohol - to me the taste of raw
    booze in a cooked dish is a distraction.

    Jawbreaker
    cat: booze, shot
    servings: 1

    1 oz cinnamon schnapps
    1/2 oz tabasco

    Serve in shot glass.

    http://viminal.me.psu.edu/~nari/html/ctailszero.html
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  • From JIM WELLER@1:123/140 to MICHAEL LOO on Saturday, April 21, 2018 20:22:00

    Quoting Michael Loo to Dale Shipp <=-

    Re: Fireball Cinnamon Whisky,

    Just when I thought it couldn't get any worse, along comes ...

    Jawbreaker
    1 oz cinnamon schnapps
    1/2 oz tabasco
    Serve in shot glass.

    Here's one I might actually try:

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

    Title: Allspiced Cider
    Categories: Beverages, Alcohol, Fruit
    Yield: 6 servings

    1 tb Whole allspice
    1 Cinnamon stick (3 inch)
    3 c Apple cider
    1 c Orange juice
    1/2 Lemon, sliced
    1 ts Honey
    1/4 c Brandy

    Tie allspice in a piece of cheesecloth. Place in a medium
    saucepan along with cinnamon stick, cider, orange juice, lemon
    slices and honey. Bring to a boil. Reduce heat and simmer,
    covered, 5 minutes. Remove spice bag. Stir in brandy. Serve with
    a cinnamon stick in each cup, if desired.

    From McCormick/Schilling and American Spice Trade Association.
    Printed in the December 27, 1992, Los Angeles Daily News.

    MMMMM


    Cheers

    Jim


    ... Learning about sex from porn = learning to fight from pro wrestling

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