Scallops thus wrapped are not in general a good idea unless
they are bad scallops.

I know they are considered declasse by many gourmets but I very much
like that combination of tastes.

A really good scallop needs only a little dairy
product and a little wine. A wonderful scallop,
though, needs no seasoning, perhaps no cooking.

Duck breasts I question unless they're fish ducks..

I was referring to lean wild ducks not fat domestic ducks and also
to roasting a wqhole bird, not pan searing skinless breasts.
There are of ocurse other ways to add fat and to baste birds.

My favorite way is fatty substance stuck under
the skin. Some cooks use butter, but I'd prefer
fatty tissue from some other animal. I'd also
favor fresh over pickled over smoked.

Midori

I had my first taste in Hawaii in 1980.

And my second one on Cold Lake, Alberta later that spring. Even
though I said I like it I've only had 3 bottles of it ever since, as
it's not an everyday swill like whisky or gin.

I'm getting to the point in my health life that
nothing's an everyday swill, and I drink far
less than Lilli, Rosemary, or Bonnie. They all
blame me, though.

Title: Midori Highball
1 1/2 oz tequila, vodka or white rum
3/4 oz Midori melon liqueur
3/4 oz Triple Sec
3 oz Sprite or 7-UP

I see acid being a good idea to balance this.

Indeed, I almost always add lemon juice to hte mix.

I might go with a lime squeeze and soda water
for the Sprite.

Grapefruit bitters

Sounds interesdting. I have or least can get my hands on all the
ingredients except one.

It did.

1 1/2 ts cut gentian root

I'll have to settle for gentian rich Angostura bitters.

Do you have a compounding pharmacy in town?
You might be able to score some there.

Title: Cypriot Brandy Sour
50 ml Brandy
25 ml Lemon squash
2 dr Angostura bitters
Soda
Ice cubes
1 sl Fresh lemon

An interesting combo, if you have to use up
some harsh liquor. The brandy I like doesn't
deserve that treatment.

Brandy Sour is 'the' drink of Cyprus. It combines local brandy with
the fresh tang of Cyprus lemons.
Tastes of Cyprus at www.cosmosnet.net

Interesting.

... Carpenter: No, a sawhorse is not the past tense of seahorse!

Seahorse soup
categories: odd, medicinal, starter
servings: 3

2 dried Seahorses (male and female if possible)
1/3 oz dried ginseng
1/3 oz dried stems stone fungus
1/3 oz dried roots Astragalus
1/3 oz dried roots Chinese angelica
1/2 c dried wood ear
handful of black beans
salt to taste
2 c pork
8 c water

Soak seahorses in boiling water for 30 min.

Cut the pork into pieces, cover with water,
and bring to a boil. Lower heat to a simmer.
Remove scum, add the remaining ingredients
minus salt and simmer for 4 hr. Season.

Remove seahorses, roots and stems. Serve
not more than two portions a week.

recipesforculinary.com
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