[Sca-cooks] Period gifts in jars
Martin G. Diehl
mdiehl at nac.net
Thu Nov 25 08:10:03 PST 2004
"Phil Troy / G. Tacitus Adamantius" wrote:
>
> Also sprach Bill Fisher:
> >On Wed, 24 Nov 2004 23:41:33 -0600, Stefan li Rous
> ><stefanlirous at austin.rr.com> wrote:
> >> Yep, I have to join the others here and say I'm not
> >> fond of most beers. Too much malt or too bitter or
> >> whatever. I prefer sweeter brews like meads, ciders,
> >> wines and cordials. I also find most whiskeys and
> >> Scotches and such too strong tasting as well.
> >
> >Mmmm.....beer...mmmm..whiskey....mmmm....scotch
> >
> >Scotch makes a real interesting meat marinade, so does
> >whiskey.
>
> Since we're Homering here,
>
> "Mmmmmm... roast crabs with whisky butter..."
>
> Which could, I suppose, be roast crabapples with a
> whisky-flavored hard sauce, but that's not what Homer
> meant in this case.
>
> Adamantius
I have had hard sauce flavored with rum
-- at least I think was ... after all,
(1) I was too young to drink,
(2) too foolish to think of asking
What recipe would be used for the baseline?
Same amount of scotch as rum?
Vincenzo
--
Martin G. Diehl
http://www.renderosity.com/gallery.ez?ByArtist=Yes&Artist=MGD
Reality: That which remains after you stop thinking about it.
inspired by P. K. Dick
More information about the Sca-cooks
mailing list