pork ribs, and these (baby back or St. Louis) were on sale here
for the bargain (cough) price of $4/lb. [...] The prices were
all over the place [...] Pork tenderloins, $2.

Crazy, eh?

I suppose we should be thankful that society for
now is stable enough that people have the discretion
to make odd food choices. Things could be worse, and
we could live in a world where everything was
equally exorbitant.

More inexpensive porky goodness:
PC Octoberwurst Smokies. $8.80 on special for $7.70. They are
flavoured with parsley, lemon and mace and so essentially Weisswurst
without the veal.

And I presume sort of smoked, too.

Not cheap but worth the price:
PC Duck Mousse Pate in little 150 g tubs, normally $4.99 ea but half
price when they approach their best buy date. The label states: duck
fat, duck liver, cream, liquid egg white, duck along with seasonings
and a few other minor items including a little bit of carrageenan
and water. Very soft and easily spreadable, mild in flavour and rich
tasting being 40% fat. I found that a generous amount of coarsely
ground black pepper improved it immensely.

I'm thinking a touch of brandy would help as well. I have
my doubts about the egg white. Was it anything like a
classier version of tube braunschweiger?

---------- Recipe via Meal-Master (tm) v8.01

Title: Skidaddle Cookies
Categories: Cookies, Canadian
Yield: 1 servings

3 c Flour 1 ts Vanilla
1 ts Baking soda 1 Egg
1/2 ts Salt 1 c Fruit cocktail, well drained
3/4 c Butter 1/2 c Walnuts
1 1/2 c Sugar, brown lightly packed

"Skidaddle Ridge, New Brunswick, cam by itd name because it was a hideout
for draft dodgers. The "Skidaddlers were Democrats who, not in sympathy
with the Republican Party during the Civil War; "skidaddled" out of the
country. Most of them returned home after the war, but many stayed to
settle in New Brunswick and Southern Ontario.

These cookies are frequently packed in the lunch boxes carried by hunters
in this region."

Sift together the flour, baking soda and salt. Cream together the
butter,
brown sugar and vanilla. Beat in the egg and fruit cocktail. Stir in the
dry ingredients and add the walnuts. Drop batter from a teaspoon about 2
inches about on a greased baking sheet. Bake in 350 oven for 10 to 12
minutes, or until golden brown. MAKES: about 6 dozen Source: The Laura
Secord Canadian Cookbook

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Quoting Michael Loo to Jim Weller <=-

PC Octoberwurst Smokies [...] Weisswurst without the veal.

And I presume sort of smoked, too.

I misspoke or at least mistyped. They are called simply PC
Octoberwurst and they are not smoked. They are the same size, shape
and price as the various Smokies, in similar packaging and beside
them in the wiener cooler.

We enjoyed them grilled rather than boiled and in a bun with the
usual hotdog condiments.

PC Duck Mousse Pate

I have my doubts about the egg white.

I guess it's included so they can call it mousse instead of liver
paste which sounds classier and so more expensive.

Was it anything like a classier version of tube braunschweiger?

That had me puzzled for a minute until I remembered that Americans
call liverwurst Braunschweiger. "Braunschweiger is soft and
spreadable and commonly sold in tubes, whereas Liverwurst is firmer
and sliceable." I think of Braunschweiger sausage as something
similar to Mettwurst, made of minced but not emulsified beef and
pork, with no liver in it. And it looks a lot like this: https://tinyurl.com/real-braunschweiger

I'm sure the inhabitants of Brunswick know how to make all kinds of
sausages.

But yes the mousse was a fancier version of liverwurst in a tube,
duck liver being more delicate than pork liver. The cream made it
taste less livery. No doubt the carrageenan and water aided in that
too.

Other recent tastes:

Four women aged 11,13,19, and 41 have invaded our house and the
kitchen is full of strange foods as a result: vanilla yogurt, sweet
fruited yogurt, frozen yogurt, watermelon flavoured malt liquor, low
proof blue liquor, couscous, huge sacks of avocados and bunches of
hideous kale. (And don't get me started on the potions, lotions and paraphernalia in my bathroom!)

As there is still Chartreuse in the house (a little goes a long way!)
I messed around with last word, green goddess, Bijou, green ghost
variations but without lime juice and settled in on: 1 oz each vodka
and gin with 1 tsp each Chartreuse and lemon juice. Now I just need
to name my creation.

The day before I re-stocked the liquor cabinet I was reduced to gin
and Advocaat and there was no sparkling lemonade or 7-UP on hand
either, just ginger ale, so I invented the gin gin snowball. It
tasted better than it sounds. Even Roslind, the purist, found it
palatable.

This week's beer was Big Rock Kristallweizen. I am not usually fond
of wheat beers but it was hot and sunny out and I felt like something
both light bodied and flavoured. It's more malty than hoppy but
still clocked in at 16 IBUs, crisp not sweet but lacked the citrus
and fruity flavours a wheat ale is supposed to have... a few drops
of lemon juice cured that deficiency, just as lime juice can improve
Mexican lagers.

Also purchased: a half bottle of Frangelico which I have never
sampled before. I dislike Amaretto but thought hazelnut sounded
good. And it is but that stuff is so exceedingly sweet I can't see
using it in a cocktail. Perhaps in coffee after dinner but I suspect
the bulk of it will going to various desserts.

This is both an after dinner drink and a sweet dessert in a single
cup ...

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

Title: Cafe Ole
Categories: Beverages, Coffee, Chocolate, Nuts, Alcohol
Yield: 4 Servings

6 ts Chocolate syrup
6 oz Heavy cream, whipped
1 ts Ground cinnamon
1/4 ts Ground nutmeg
1 1/2 tb Granulated sugar
2 c Strong hot coffee
8 oz Frangelico liqueur
4 Sticks cinnamon

Place 1 1/2 teaspoons of chocolate syrup in each coffee cup. Combine
1/2 teaspoon cinnamon, nutmeg and sugar. Mix with heavy cream and
whip to stiff peak. Stir remaining ground cinnamon into hot coffee.
Pour hot coffee into coffee cups and add 2 ounces of Frangelico per
serving. Stir to blend well. Top each with spiced whipped cream.
Serve each with a cinnamon stick.

Recipe By: Favorite Brand Name Recipe Cookbook, 1981

From: Crane Walden

MMMMM

Cheers

Jim

... Fieri dresses like The Hamburglar suffering a midlife crisis.

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