[Sca-cooks] kumiss

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Stefan li Rous:
>Adamantius commented:
>>Ordinary kumiss isn't bad at all, especially when either very fresh
>>or very old. When it's old enough to curdle but not old enough to
>>clarify, it's somewhat dreadful, IMO. But when fresh, it's kind of
>>like sweet buttermilk with vodka in it...
>
>Hmmm. Then since I like chocolate milk much better than the plain
>stuff, I wonder how it would taste with a bit of chocolate syrup  added...

Hmmm. Like Batujin's Mongolian Cream?

Adamantius (busy copyrighting that name)

--
"No one who cannot rejoice in the discovery of his own mistakes
deserves to be called a scholar."
	-DONALD FOSTER