Quoting Michael Loo to Jim Weller <=-

my cashflow is very sporadic and I can never rely on accounts
receivable coming in on time so I get really tight if I'm
overdrawn even though I have a good line of credit and then
splurge a bit AFTER the cheque comes in.

once in a while I have to practice what you preach.

The house had been dry for a week and we were stretching out cheap
cuts of pork with black beans and rice (not a total hardship if one
has a good Cuban recipe and lots of garlic, chilies and cumin).

So I just closed a big sale, wiped out the OD and restocked pantry
and fridge with Wray and Nephew Jamaica Gold, Ungava gin (been
thinking about it ever since Shawn mentioned that brand here
favourably), Creme de Cassis, lemons, limes, a grapefruit and a
pineapple (tiki time), along with some steaks, jumbo shrimp and
lovely cheeses.

Quebecers sure enjoy their drinks!

when Canada flirted with prohibition briefly [...] Quebec
stayed wet [and] when Canada recently considered banning
raw milk cheeses, Quebec stood firm in resisting that move.

With that evidence, it's up to la plus belle province,

Those Pepsi swilling web-foots do have their good points. [g]

Raw milk cheese is perfectly safe if aged at least 60 days.

Raw milk cheese is 99.9% perfectly safe in all circumstances.

I'm not sure what the rules are in France but in Canada cheese must
either be aged at least 60 days or be made from pasteurized milk.
Of course that's if it is being sold. If you own a cow what you do
in your own kitchen is your own business.

Where I grew up there was a small independent cheese factory not far
away that turned out some very nice Cheddar. If you were known you
could always buy young raw milk cheese at the back door for cash.
It was commonly referred to as bootleg cheese. Mom wouldn't allow it
in the house as she had had a bout of TB as a child which was
attributed to raw milk but I disobediently ate it at other people's
places all the time.

tuna and chickpea bhaji
cat: snack, Indian, Chinese

Chinese?

Source: moi

Uh, OK then.

So I have all these tiki drink ingredients on hand and started
pondering how to start off. I hadn't had a pina colada in decades
and had been reading about the Painkiller. Apparently it was
invented as a morning drink, a hangover cure, by a Daphne Henderson
at the Soggy Dollar Bar (which still exists, I just googled it) in
the Sandcastle Hotel at White Bay on Jost Van Dyke island in the
British Virgin Islands.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Painkiller and variations
Categories: Beverages, Alcohol, Caribbean, Fruit
Yield: 1 serving

4 oz Pineapple juice
1 oz Orange juice
2 oz Pusser's Dark Rum
2 oz Cream of coconut
Nutmeg

Mix together in tall glass with ice. Garnish liberally with
freshly grated nutmeg, a key ingredient.

That's the classic version:

The first one I made, I inadvertently reversed the ratio of orange
and pineapple juice. Then I made one the "right" way. I also used
gold not dark rum and unsweetened (canned) coconut milk. My final
version which I was quite happy with:

2 oz Pineapple juice
2 oz Orange juice
2 oz gold rum
1 oz coconut milk
1/2 oz Fireball cinnamon whisky

Fireball is nasty straight up no matter what the Millenials claim
but can be nice in some mixed drinks in VERY modest amounts.

MMMMM



Cheers

Jim


... Alcohol is a sure cure for sobriety.

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Quoting JIM WELLER to MICHAEL LOO <=-

So I just closed a big sale, wiped out the OD and restocked pantry
and fridge with Wray and Nephew Jamaica Gold, Ungava gin (been
thinking about it ever since Shawn mentioned that brand here
favourably), Creme de Cassis, lemons, limes, a grapefruit and a
pineapple (tiki time), along with some steaks, jumbo shrimp and
lovely cheeses.

It's just so darn good! ;) I also treated myself to a bottle of Ungava
this week. They also had Bombay for $3 off and 15 bonus airmiles in
Ontario so I grabbed a bottle of that. It's not my favorite but as it's
cheap I drink that and use the good stuff when I've had a bad day. :)

Raw milk cheese is 99.9% perfectly safe in all circumstances.

Agreed! I also have a friend who has some cows, and I am not telling you
this I've made cheese and I won't say anymore about it. :)

It was commonly referred to as bootleg cheese. Mom wouldn't allow it

It's still around... or at least that's what I hear. <wink>

Shawn

... So you cook, work AND watch sports?
--- Blue Wave/386
* Origin: A Tiny slice o pi (1:229/452.4)

On 06-02-18 18:48, Jim Weller <=-
spoke to Michael Loo about Various: was Salmon <=-

So I just closed a big sale, wiped out the OD and restocked pantry
and fridge with Wray and Nephew Jamaica Gold, Ungava gin (been
thinking about it ever since Shawn mentioned that brand here
favourably), Creme de Cassis, lemons, limes, a grapefruit and a
pineapple (tiki time), along with some steaks, jumbo shrimp and
lovely cheeses.

Good for you!

Where I grew up there was a small independent cheese factory not far
away that turned out some very nice Cheddar. If you were known you
could always buy young raw milk cheese at the back door for cash.
It was commonly referred to as bootleg cheese. Mom wouldn't allow it
in the house as she had had a bout of TB as a child which was
attributed to raw milk but I disobediently ate it at other people's
places all the time.

Dave Sacerdote frequented a small dairy that did something similar. If
you were known, you could get raw milk -- I think you had to bring your
own milk jug though. There was a pub in England that did something
similar. They made what was called scruffy cider (I later learned that
is from dropped apples) but would only serve it on demand to known
customers. When we lived in England and I went to the pub with British friends, I could get it. A few years later when I was back in England
to attend a conference and went to the pub, he acted like he had no idea
what I was asking for.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Hot Brown Sandwich
Categories: Sandwich, Microwave, Poultry
Yield: 6 servings

6 Bacon slices, cut in half
2 tb Butter
3 tb Flour
1/4 ts Pepper
1/2 c Turkey or chicken broth
1/2 c Milk
1/3 c Parmesan cheese
12 Slices cooked turkey, heated
6 Tomato slices
Paprika

1. Microcook bacon.
2. Put butter in 4 cup glass measure, microcook on high 30-45 sec.
Blend in flour and pepper, gradually stir in broth and milk.
Microcook on high 3-4 minutes, stirring each minute. Stir in
cheese, microcook on high 2 minutes.
3. Toast 1 slice bread for each sandwich.
4. Arrange sandwich: Toast, turkey, tomato, bacon, sauce,
then sprinkle lightly with paprika.

From the recipe files of Sheila Exner - September 1991
From: Sheila Exm Date: 11-27-94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:50:55, 04 Jun 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Jim Weller on 06-04-18 01:43 <=-

Where I grew up there was a small independent cheese factory not far
away that turned out some very nice Cheddar. If you were known you
could always buy young raw milk cheese at the back door for cash.
It was commonly referred to as bootleg cheese. Mom wouldn't allow it
in the house as she had had a bout of TB as a child which was
attributed to raw milk but I disobediently ate it at other people's
places all the time.

Dave Sacerdote frequented a small dairy that did something similar.
If you were known, you could get raw milk -- I think you had to bring
your own milk jug though.

When we used to be up at our camp at the Pond for a couple weeks at a
time, we'd go up to Skip's farm with our milk containers for fresh raw
milk... I think we fell under the "family" provision... :)

There was a pub in England that did
something similar. They made what was called scruffy cider (I later learned that is from dropped apples) but would only serve it on demand
to known customers. When we lived in England and I went to the pub
with British friends, I could get it. A few years later when I was
back in England to attend a conference and went to the pub, he acted
like he had no idea what I was asking for.

Guess you should have looked up your British friends and had them take
you to the bar for your scrumpy... ;)

ttyl neb

... But I !!WANT!! the two in the bush...

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Quoting Dale Shipp to Jim Weller <=-

bootleg cheese.

Dave Sacerdote frequented a small dairy that did something similar.

Connecticut is one of the few jurisdictions that still allows the
sale of raw milk. It has to be from a licensed, inspected, certified
clean farm with direct sales to consumers only, with no large
distributors or retails combining batches.

Mom [...] had a bout of TB as a child

There is a small but real risk involved. I have had raw milk in the
past but was not enthusiastic about the taste, being used to the
pasteurized product. Young raw milk cheese is a real delight though,
especially fresh Cheddar curds.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Yorkshire Curd Tart
Categories: Cheese, British, Pies
Yield: 8 Servings

4 oz Softened butter
2 oz Sugar
8 oz Curd cheese
2 md Eggs
4 oz Currants
1 tb Breadcrumbs
1 pn Salt
1 pn Ground cinnamon
7 oz Shortcrust pastry

Roll out shortcrust pastry finely. Line an 8in/20cm fluted flan
case with the pastry.

Preheat oven to Gas Mark 7/425F/220C. Cream together butter and
sugar. Mix in curd cheese.

Beat eggs and mix in thoroughly. Mix in currants, breadcrumbs,
salt and cinnamon.

Pour curd cheese mixture into the pastry-lined flan case.

Bake the Yorkshire curd tart for 1/2 hour until golden and set.
Cool before serving.

Recipe by: Teletext (Ch4)

MMMMM

Cheers

Jim


... Mexico actually won that war because the US ended up with Texas.

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On 06-07-18 22:02, Jim Weller <=-
spoke to Dale Shipp about Raw Milk & Cheese <=-

There is a small but real risk involved. I have had raw milk in the
past but was not enthusiastic about the taste, being used to the pasteurized product. Young raw milk cheese is a real delight though, especially fresh Cheddar curds.

I cannot recall having either -- but would not mind the opportunity to
try them. I have had fresh Cheddar curds from Wisconsin, but cannot say
that they were from raw milk.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Basque Shepherd's Pie
Categories: Egg, Breakfast, Vegetable
Yield: 4 servings

4 Slices Bacon
3 Med. Potatoes
2 ts Sliced Green Onions/tops
1 tb Snipped Parsley
3/4 ts Salt
1/8 ts Dried Thyme, Crushed
Dash Pepper
4 Large Eggs

In 8-inch skillet cook bacon until crisp; drain, reserving 2 T of
drippings. Crumble bacon and set aside. In same skillet combine
reserved drippings, peeled, thinly sliced potatoes, onion, parsley,
salt, thyme and pepper. Cover tightly; cook over low heat til
potatoes are barely tender, 20 to 25 minutes, stirring carefully once
or twice. In small bowl beat together eggs and milk; pour over
potato mixture. Cover and continue cooking over very low heat til
egg is set in center, 8 to 10 minutes. With a wide spatula, loosen
sides and bottom and slide potatoes out onto serving plate, or serve
from skillet. Sprinkle crumbled bacon atop. Serve hot.
From: MICHAEL ORCHEKOWSKI
From: Nancy Vaine Date: 16 Apr 94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:43:59, 10 Jun 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Jim Weller <=-

Young raw milk cheese is a real delight though,
especially fresh Cheddar curds.

I have had fresh Cheddar curds from Wisconsin

They weren't fresh unless you went to Wisconsin to get them! [g] Every
day counts. Did they squeak when you bit into them? If they did, they
were truly fresh.

but cannot say that they were from raw milk.

Not a chance!

Here's an easy homemade cheese ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Making Queso Blanco
Categories: Mexican, Cheese
Yield: 2 pounds

1 ga Whole Milk
1/4 c White Vinegar

Heat milk to 180 F (82 C) stirring constantly. Be careful not to
burn the milk. While mixing with a whisk, slowly add the white
vinegar. You will notice the milk begins to curdle. Keep stirring
for 10-15 minutes. Line a colander with a fine cheesecloth. Pour
the curdled milk through the colander. Allow the curds to cool for
about 20 minutes. Tie the four corners of the cheese cloth
together and hang it to drain for about 5 - 7 hours (until it
stops dripping). The solidified cheese can be broken apart and
salted to taste or kept unsalted.

The juice of 3-5 lemons may also be used in substitute or addition
to the vinegar. The resulting cheese will have a much more tangy
flavor.

MMMMM

Cheers

Jim


... My store charges extra for boneless potatoes.

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