Quoting Michael Loo to Jim Weller <=-
delightful frozen Midori margaritas and daiquiris
90 cent drinks. It was a meat market and I was single. https://moosemcgillycuddys.com/
I've been there! Twice, I think - once with
Carol Bryant and once without. Frightening.
They won't let you in if you're over 40!
What is it with McGillicuddy and variants
in the popular consciousness? It used to
be a laughed-at name.
It is in reality a rare but legit Irish surname. It became a
humourous thing when Lucille Ball used it as her maiden name
in "I Love Lucy" and Ricky would sometimes call her a "Silly
McGillicutty".
I have made coffee with half a cracked nutmeg (etc.)
Mulled coffee, that sounds pretty good, but too
much nutmeg.
The hot water goes through the drip filter fairly quickly and picks
up just a little nutmeg flavour. The seed can in fact be used more
than once. And the pot holds ten 6 oz cups or five 10 oz mugs worth
of coffee. It would of course be way too much if it was ground up
first. Same with the cinnamon, cloves and allspice: they were all
whole, not ground.
a happy gascar.
???
A recent research project of mine has been Bulgarian cuisine. I'm
fascinated by its convergence of Slavic, Mediterranean and Turkic
elements. And wonder why it's not more covered internationally.
Admittedly it was probably pretty awful during the dark communist
days but I'm thinking before and after.
MMMMM-----Meal-Master - formatted by MMCONV 2.10
Title: Lukanka
Categories: Bulgarian, Sausage, Pork
Servings: 2 pounds
2 lb minced meat (any variety, we
recommend using more pork)
2 TB salt
2 TB cumin
1/2 ts ground black pepper
1 ts sweet paprika
2 TB savory
hog casings (or other
sausage links casings)
(Lukanka is a Bulgarian (sometimes spicy) salami unique to Bulgarian
cuisine. It is similar to sujuk, but often stronger flavored.
Lukanka is semi-dried, has a flattened cylindrical shape, and
brownish-red interior in a skin that is normally covered with a
white mold. It has a grainy structure. Traditionally, lukanka salami
is made of pork, veal, and spices (black pepper, cumin, salt),
minced together and stuffed into a length of dried cow's intestine
as a casing. After stuffing, the cylindrical salami is hung to dry
for about 40 to 50 days in a well-ventilated location. In the
process of drying, the salami is pressed to acquire its typical flat
form. Lukanka is usually finely sliced and served cold as an
appetizer or starter. From: Wikipedia )
Lukanka is the Bulgarian cousin of the Italian sopresatta. In
essence it is a spicy sausage made of minced meat curried with a lot
of flavorful spices and half-dried in a cold, windy place for at
least two months. It is a must have on every table where rakia is
served. Eat it with wine, beer, rakia, whiskey or any other drink
you enjoy.
Mixed all the ingredients together very well. Leave in the fridge
for about 24-48 hours. Stuff the casings making sure that there is
no excess air inside. Roll with a rolling pin and hang in a cool,
dry place, preferably with no direct sunlight. Roll daily for about
two weeks, trying to press out any excess air, use a needle to let
air out if necessary. Consume when dry enough.
From: Www.Findbgfood.Com/
MMMMM-------------------------------------------------
Cheers
Jim
... The turky was overcooked; we have a choice of dark meat or very dark meat
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