No brandy at all. It's as though black people having
discovered it has led to white people disowning it.

I wasn't aware of either of those two trends. But then the
dichotomy between the races doesn't run as deep here.
I did some reading on this and came across an interesting article
about Hennessy. Here is the edited down short version:

It's a really weird phenomenon.

Hennessy is synonymous with rap music and African Americans, who are
the brand's major consumers and advocates. But Hennessy's popularity
didn't start with Hip Hop.

A hundred years ago, it was upper-crust Britain
that kept the French brandy distillers in
business. Now, a quite different clientele.

A lot of African American soldiers became familiar with cognac in
France during World War II. Following the war, Hennessy placed

But why didn't this taste stick with the
white soldiers? It just doesn't make sense.

advertisements in black publications, a decision that was rare,
given the times. It was one of the first major brands to feature
ads in Ebony and Jet magazines with black models in the 1950s.

Interesting that they would actually target that
demographic, which was not the greatest well of
dollars to be drawn from. Foresight or luck, or what?

But it wasn't just about placing ads in black neighborhoods; the
company was also a leader in hiring blacks in ranks of leadership.
During the height of the nation's civil rights movement, in 1963,
Hennessy brought on Olympian Herb Douglas. He was with the company
for more than three decades, serving as Vice President of Urban
Market Development. Douglas was just the third African American to
reach the level of vice president of a major national corporation.

Very interesting. At least partially foresight, then.

America's black community has grew 35 percent faster than the
country's general population. And their buying power is $1.4
trillion. Any brand that does not consider this audience doesn't
want to be great. And it is going to take more than just slapping a

But the thing is in the '50s the black population
wasn't a power in the market. So why go after it?
Was it because blacks didn't go for the more
mainstream brown spirits, because of their
association with slavery and the Old South?

black model in the back of an ad for a company to become a go to
staple brand for Black America. Brands are going to have to be
authentic. They're going to have to follow Hennessy's lead.

Courvoisier and Remy Martin have also always
been big in the African-American culture.
Martell and others I don't think so much.

push out the plug of slushy guts ...
they remained inside the fish overnight ...

JW an added unami richness that was quite pleasant.

Points to grandma ....
You've learned something the Thai and Filipinos
had down cold centuries ago.

Are you referring to fish sauce and fermented shrimp paste? This is
a little different where fresh fish is marinaded in its fresh guts
briefly and then cooked.

It's quite different, but the imparting of the
umami is the same.

In a land without any herbs and spices people had to use their
imagination to come up with flavouring agents.
Title: Aalu
Categories: Native, Canadian, Venison, Dips, Offal
Yield: 1 Text file

1 Bowl of caribou or seal;
Chopped
Few drops of melted fat
Few drops of blood
Ptarmigan intestine

Sounds good to me. Do grice have gall bladders?
Woodcocks, for example, lack them, and that's
why the entrails are generally eaten unprocessed.

Aalu is made from choice parts of caribou or seal. Here is the recipe.
Make sure the meat is very lean and clean. Cut it up in tiny pieces
and put it in a bowl. Add a few drops of melted fat. Then add a few
drops of blood. Add uruniq (ptarmigan intestine) to taste. Stir

So you take your lean and clean meat and fat and
dirty it up. Very epicurean, that.

everything very friskily with your fingers until the volume doubles
and the mixture turns fluffy. This is one of the most popular dips
for all kinds of meat.
Recipe by: Ann Meekitjuk Hanson
Source: The 1998 Nunavut Handbook

I'd go for it.

... Symphony orchestras are just 19th century cover bands.

Ah, poop, you gave it away.

Mozart Cake
categories: dessert
yield: 1

4 egg whites
1 c caster sugar
1 c almond meal
2/3 c water
1 c firmly packed brown sugar
8 ts instant coffee
250 g unsalted butter, at room temperature
1 c flaked almonds
Icing sugar to dust
Fresh raspberries, to serve (opt)

Preheat oven to 120C/250F.

Line 6 baking trays with nonstick baking paper.
Draw an 18 cm-diameter (7") disc on each piece
of baking paper.

Use an electric beater to whisk half the egg
whites in a clean, dry bowl until soft peaks
form. Gradually add half the caster sugar and
continue beating for until sugar dissolves,
2 to 3 min. Fold in half the almond meal
until just combined.

Spoon the meringue mixture among 3 prepared
discs and use the back of the spoon to smooth
the surfaces. Bake, swapping trays halfway
through cooking, for 1 hr or until dry and
crisp. Turn oven off. Leave meringues in the
oven to cool to room temperature.

Repeat with the remaining egg white, caster
sugar and almond meal to make 3 more discs.

Meanwhile, combine the water, brown sugar,
milk. and coffee in a small saucepan and
stir over low heat for 2 min until sugar
dissolves. Set aside to cool.

Use an electric beater to beat butter in a
medium bowl until very pale. With the motor
running, gradually pour in the coffee mixture
in a thin steady stream and beat until well
combined.

Toast flaked almonds in a frying pan over
medium heat for 1 to 2 min. Set aside to cool.

Reserve one-quarter of butter mixture.

To assemble. Place 1 meringue disc on a cake
stand or serving plate. Spread with one-fifth
of the remaining butter mixture. Continue
layering with the remaining meringue discs
and butter mixture, finishing with a meringue
disc. Spread reserved butter mixture around
the side of the meringue stack. Arrange the
flaked almonds on the side of the cake. Dust
with icing sugar and top with raspberries.

By Shireen Hassim Shaik, halaal.recipes
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