Title: Boomerang
Seems a little heavy - I might substitute
Kirsch for the Maraschino and either down the
sweet vermouth or the bitters.
I was thinking of cutting both the vermouths in half, but can't test
this out right away as I lack the Maraschino liqueur here at home.
I know Maraschino and Kirsch have different flavor
profiles and occupy different positions in the
ecology of the liquor cabinet, but I still think
Kirsch would work better here.
I currently have way too many flavourants on hand to justify buying
another one at the moment. There are open half bottles of red
vermouth, creme de cassis, Chartreuse, Frangelico and that stupid
Fireball left over from a summer of experimentation. So I bought a
40 of vodka and am making simple two part drinks that allow the
minor ingredient to stand out: two parts vodka and one part
flavouring, neat, in a shot glass.
Welcome back to college?
Alberta Pure Vodka is made in Calgary by Alberta Distillers who
started out by making 100% rye whisky and who brag about using only
locally sourced grain. Their vodka won a double gold at the San
Francisco World Spirits Competition and yet it is still the cheapest
one on the shelf.
Double gold doesn't necessarily mean much, and
marginally less transport cost does. Also, is there
a prejudice in favor of imported goods the way
there is in many circles here?
I get a kick out of their marketing: "We were built on the belief
that ranch hands deserved to drink great whisky at a great price"
and "Glacier Born". Yes, the Bow River which runs through downtown
Calgary and is the source of the municipal water supply does
originate from the Bow Glacier high in the Rockies but really,
they're saying they use tap water!
I'd guess few distilleries' water supply has
never had intimate contact with the mains.
I just learned that other countries make fish sauce too:
Title: About Mahyawa
I didn't know about this but have seen similar on
the bizarre but not too bizarre TV shows. Stands to
reason that fishermen and fishmongers will find a way
to preserve the ?goodness of unsaleable merchandise.
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Chicken in Lemon Grass and Chili (GA Xao Xa Ot)
Categories: Foreign, Main dish, Poultry
Yield: 4 servings
3 lb Chicken
1 ea Large onion
1 ea Salt
1 t Ground chilies
1 T Granulated sugar
1 c Water
4 ea Cloves garlic
3 T Vegetable oil
2 T Minched lemon grass
4 T Fish sauce(nuoc mam)
1 T Caramel sauce
Rinse chicken and dry well. Cut into small pieces. Peel garlic and
slice finely. Cut onion into halves lengthwise and then cut
lengthwise into 1/2 inch strips. Heat oil in large frying pan over
medium heat. Add a pinch of salt, garlic and onion. Fry over medium
heat until onion becomes translucent. Add lemon grass and chili.
Fry 1 to 2 minutes until fragrant. Add chicken and cook until lightly
browned. Add fish sauce, sugar and caramel sauce. Mix well. Add 1
cup water and cook 45 minutes or until chicen is tender. Stir
occasionally and add more water if necessary. Makes 4 servings.
CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in heavy
saucepan. Bring to a boil over medium heat and let boil until mixture
changes colour. Turn heat down to low and heat until brown. Add 1/2
cup water to mixture. Stir until sugar is dissolved. Remove from
heat and store in a jar in the refrigerator.
Source unknown
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