Quoting Michael Loo to Jim Weller <=-

Subj: 699 bad

wieners ...
added to mac and cheese,
baked beans or green pea soup.

Budae jjigae

Now there's a thought; I'd have to go buy some Spam though as it's
not a standard pantry item around here.

The Maple Caper

I don't like cream or eggs in my drinks

Now I recall your disdain for Advokaat and other noggy things.

But both are always on hand along with Bailey's because ... Roslind.

Title: Maple Leaf
1 1/2 oz Bourbon
1/2 oz Maple syrup
1/2 oz Fresh lemon juice

Why not Black Velvet or other mediocre whisky?

Cheap domestic rye is in fact the standard in my house for mixed
drinks. Good bourbon and scotch are generally reserved for sipping
neat or with a small splash of water. There are young, rough. bad
Bourbons out there (I've read of but not tasted them) but in my
store all I have access to is a small number of middle shelf, medium
priced major names.

Subj: 702 more various health +

Dufferin Presbyterian Church
It's apparently a prominent name in Canada; there are Dufferins
in 6 provinces and Dufferin-related things in others.

The Earl of Dufferin was an Anglo-Irish aristocrat, a skilled
diplomat, a popular Governor General during the reign of Queen
Victoria (and later Viceroy of india). A lot of places in the
British Commonwealth were named after him.

Subj: 704 Picnic + Picnic

I was thinking if it was going to be a southern picnic, the far
northern contingent might have the option of flying down

I doubt very much if we could attend another one anywhere in the
foreseeable future. It's just too far and because of my job I only
take winter vacations.

Subj: 710 tisanes + other drink

Northern Delights Inuit Herbal Tea ...
business arm of the Avataq Cultural Institute

What kinds of projects get the proceeds?

In general, keeping the culture and language alive. It's easier to
become assimilated in Newfoundland or Quebec than in Nunavut where the
Inuit are a majority, not a tiny minority. So there are programs
for history and archeology studies, traditional performing
artists, visual arts workshops, the recording of oral traditional
knowledge and making it available to contemporary scientific
research in the fields of biology, wild life and renewable resource
management, climate change studies and so on.

Is there any similarity you can share between these blends and
mainstream commercial things?

Sometimes some of the southern ingredients overpower the northern
ones, perhaps making it more saleable in the southern Canadian and
European markets I suppose. For example I am sipping the cloudberry
leaf mixture right now and it tastes strongly of both chicory and
cinnamon. When I make a berry tea (usually Saskatoon berry or
raspberry as they both grow in my yard) I use a lot of fresh or dried
leaves and a few fresh berries and nothing else. It is said that
wilted leaves are hard on the stomach or even poisonous while fresh
and fully dried ones are both healthy. I don't understand why that
would be but I haven't tested the theory to disprove it either.

a 375 ml half bottle of green Chartreuse

I've never been a great fan - straight up it tastes like
medicine, and in a mix it tends to dominate

It's all about the volume; most drinks need only a hint and I tend
to use less than most recipes call for. Earlier today I had a
highball made with: 1 oz vodka, 1/2 oz each Chartreuse and dry
vermouth, a squeeze of lemon and 4 oz of tonic water. It was OK but
not great and I'm wondering if it would be better with lime juice
and soda water. Or perhaps I should skip the vodka and go get more
gin.

very juniper forward (Tanqueray)

You might consider getting the more suave Ten or the
citrus-dominated Rangpur

My two small stores don't carry either of those brands.

I then combined 1 jigger each of white vermouth and cranberry
cocktail, 1 shot of Chartreuse and 3/4 oz of honey and stirred
to blend in the honey.

Are we using 1 1/2 oz jiggers and 1 oz shots?

Yes.

My first cocktail was 1 1/2 oz of the gin mix with 1/2 oz of
Chartreuse mix on the rocks.

So just 1/10 oz of Chartreuse.

Winning by diluting the strong dominating flavors until they
are whispers

Exactly.

Subj: 714 vanilla + Scotch

vanilla extract [...] $19.99 for a 125 ml bottle
spiced dark rum for each teaspoon of vanilla

Bourbon can work in a lot of recipes

Absolutely.

Scotch, well, maybe

Bourbon would have been better but I used what I had. And it was one
of the highland Glens so fruity, no peat, and not too much oak (but did
have a touch of sherry), so it went well with the raisins in the
pud.

Cheers

Jim


... It's a blend of whiskey & neutral grain spirits (ie tanker truck vodka

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