[Sca-cooks] EK 12th Night menu redux

[XvLoverCrimvX at aol.com]

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In a message dated 12/4/01 6:06:58 PM Eastern Standard Time,
mark.s.harris at motorola.com writes:


> > Bourbon soaked Puck
>
> Is it missing though? Misha did mention "Puck a la flambe". Isn't
> that flaming? How do you get the flames unless you use bourbon?
> Although there's probably a quality differance between the bourbon
> that Puck has in mind and that which Misha has in mind...
>
> Stefan

Well, you could always use wine for the flambe part. You coulda used vodka
too, but its OOP, sadly.

Misha