• 820 on a less stellar note

    From MICHAEL LOO@1:123/140 to JIM WELLER on Monday, January 14, 2019 04:10:42
    1858 whisky thinking it would be a special treat. It turns out to
    be just regular Canadian club with a fancy new label!
    Is it a rebranding or a "limited edition"?
    It's an attempt to go one step upmarket with imagery without
    actually improving the product.

    [shaking head]

    The Canadians are all middle of the road okay,
    I've only encountered one that was outstanding ... Gibson's Finest
    Venerable (18 years old). Every mellow; it just begs to be sipped
    neat. I bought my whisky loving FIL a bottle for his 80th birthday
    and it brought tears of joy to his eyes. (It's also about $90 a
    bottle so it damn well better be awesome!)

    I've got this idea that one should be nice to
    old people, so you did this mitzvah thing.

    On a sadder note, United has discontinued
    Courvoisier worldwide. The best spirits offered
    are now Glenfarclas and Buffalo Trace.

    thawed it's easy to push out the plug of slushy guts before the meat
    is tainted. (Young Inuit women tell me to leave them in for a couple
    of hours to flavour the flesh, while their grandmothers suggest a
    whole day!)
    Entrails aren't as horrid as people think
    I forgot about it and they remained inside the fish overnight (in
    the fridge, not out on the counter) and the steaks were fine. They
    had an added unami richness that was quite pleasant.

    Points to grandma.

    a circle in the middle perfect for holding a poached egg or a
    spoonful of creamed spinach
    I ended up not adding a filling or stuffing, just a sprinkling of
    seasoned salt, pepper and dried tarragon.

    Sounds fine, for those for whom tarragon is
    a thing (I'm on and off the stuff, still
    favoring it for punching up white chicken).

    most commercial product is gutted first and scaled after, and
    scaling those flaps is next to impossible, which means the
    fishermen and fishmongers don't do much of it if at all.
    Char scales are tiny, almost invisible and tasteless; we eat the
    skins with the scales on all the time. There is a debate going on
    whether char are truly Kosher or not.

    Of course, some treatments render even real
    scales edible.

    Another recent nice treat ... Vietnamese pork spring rolls. These
    were made by and a Christmas gift from the lady who does Roslind's
    nails and lashes. And they were different than any that I have
    encountered in either Chinese or Vietnamese restaurants. The
    wrappers were wheat flour based, like spring roll wrappers in Chinese-Canadian restaurants, not rice paper, and obviously hand
    made from scratch as they weren't perfectly uniform. The filling was
    very lightly seasoned (with a faint hint of star anise) ground pork
    with just a very modest amount of extremely fine shreds of carrot
    but no other vegetables.

    Were these the size of a fat man's finger?
    I've seen similar but with the addition of
    Chinese mushroom slices and chopped-up bean
    threads.

    I deep fried them and made some "plum" sauce for them using apricot
    jam, lemon juice, ginger and mustard powder and a little Frank's hot
    sauce.

    Duck sauce doesn't have ducks. Lobster sauce
    doesn't have lobsters. Why should plum sauce
    have plums?

    Title: Kosher Cantonese Apricot Duck Sauce
    From: Chinese Kosher Cooking by Betty S. Goldberg
    Entered by: Lawrence Kellie

    Fair enough, but such things are pretty much
    automatically pareve and don't need supervision.

    Chicken in milk
    categories: English, celebrity, poultry, main, automatically trayf
    serves: 4

    1.5 kg free-range chicken
    s, p
    olive oil
    1/2 stick cinnamon
    1/4 c fresh sage
    2 lemons
    10 cloves garlic
    565 ml milk

    Preheat the oven to 190C/375F/gas 5.

    Season the chicken generously all over with sea
    salt and black pepper, then fry in a snug-fitting
    pot with a little oil until golden, turning the
    chicken to get an even colour all over.

    Remove from the heat, put the chicken on a plate,
    and throw away the oil left in the pot. You'll be
    left with tasty sticky goodness at the bottom of
    the pan. Put your chicken back in the pot with
    the cinnamon, sage leaves, lemon zest, unpeeled
    garlic cloves and milk. Cook in the hot oven for
    90 min, or until cooked through, basting with the
    cooking juices when you remember. The lemon zest
    will sort of split the milk, making a sauce which
    is absolutely fantastic.

    Pull the meat off the bones and divide it onto
    your plates. Spoon over plenty of juice and the
    little curds. Serve with wilted spinach or greens
    and some mashed potato, if you like.

    jamieoliver.com
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