A French orange flavoured amaro. Interesting. It's not avail-
able locally but I shall search for it when I'm in Alberta next
I'd be inclined to find some from a local bartender
to taste and then figure out what to substitute.
I doubt if I'll find any at local bars. In the meantime there is
always Aperol.
I admit some of these fancy drinks result from
some experimentation, but mostly it seems they're
serendipitous creations. Some bartender has a
friend in the distribution business who is pushing
a new product, and so the bartender takes some
normal cocktail and adds the stuff et voila, even
if it isn't that great, it can go on the Web.
In defence of much maligned porridge ...
don't mind a bit of a gummy texture
Cream is never unnecessary.
when at the edge of starvation.
I see I failed to convince you! At least you're more polite about it
than Sacerdote was a decade ago when I brought the subject up. [g]
Not much. Lilli has tried over a decade,
promising comfort, a full belly, contentment,
and low cholesterol. I see not much of that,
from oats anyway.
I don't know about Diwali.
It is a South Asian celebration known as Festival of Lights and
symbolizes the spiritual victory of light over darkness and good
over evil. But it has its roots in an ancient fall harvest festival
and marks the end of one year and the beginning of another.
Consequently it combines elements of both Thanksgiving and New Years celebrations.
Interesting.
Since you like eggplant ...
Title: About Begun-Er Tok - Bengali Eggplant
Spiced Eggplant With Tomato
and Mustard Seeds
I've had something similar: it's semi-mouthwatering.
I opt for tomato paste in place of ripe fresh tomatoes, since it's
already cooked down and concentrated, so there's less simmering for
me to do. I also skip the tamarind, my mother's key ingredient, and
replace it with white vinegar. And because it's baked in the oven,
this dish is hands-off and comes with none of the splatter and mess
of simmering on the stovetop.
I endorse the use of tomato paste - a good one
really has most of the advantages of fresh tomatoes
and a completely different more caramelly gestalt.
This eggplant dish may not be the same lovingly slow-cooked one I
grew up with, but it's a quick cure I can bust out any time the
homesickness strikes.
It's a band-aid!
Her recipe follows.
Saw it. Looks decent if not what I'd do at all.
... Pringles are called Pringles because somebody named them Pringles.
But-but-but ... what about Mr. Pringles? [he asked,
munching on a Pringle.]
Coq au Vin Blanc
servings: 4 to 6
categories: French, poultry, main, celebrity
2 Tb olive oil
1/2 lb bacon (cut into lardons)
4 lb chicken (cut into 8 pieces)
1 onion (peeled, medium dice)
4 carrots (peeled, 1-in oblique cut)
2 cloves garlic (peeled, sliced)
2 thyme sprigs (picked)
1 Tb unsalted butter (softened)
1 1/2 Tb all-purpose flour
1 c dry white wine
3 c chicken stock
1 c fresh or frozen peas
2 Tb tarragon (chopped)
Kosher salt and freshly ground black pepper
Preheat a Dutch oven over medium-high heat and add the
olive oil. Add the bacon and cook until browned and
crisp. Remove with a slotted spoon and set aside.
Pat the chicken dry with paper towels and season with
salt and pepper. Add the chicken pieces to the Dutch
oven skin side down and cook until golden brown and
crisp. Flip to sear the chicken on the other side,
about 5 min, then remove from the pan to a plate. Drain
all but 2 Tb of the fat from the pan, then add the
onions, carrots, garlic, and thyme. Add the butter and
flour and stir to combine. Season with salt. Cook,
stirring occasionally, until the vegetables begin to
soften and caramelize then add the wine. Reduce the
wine by 1/3 and add the chicken stock and bacon. Add
the chicken pieces back in, skin side up, and bring to
a simmer. Cover and cook for about 30 min, until the
chicken is cooked through.
Stir in the peas and tarragon and cook until warmed
through then serve. Use extra chicken stock to thin
out sauce if necessary.
Tip: The butter and flour mixture is called a beurre
manie which is used as a thickener for soups and sauces.
M's notes: don't use peas, that's silly. Cook the chicken
a little more than half the time called for.
Michael Symon
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