You won't have Bill to pick on anymore. I'm outta here. I'll be back next month.
In the meantime:

Dead Orse

1 C Ice
30 ml Scotch whisky
30 ml Lemon juice
1 TB Worcestershire sauce
1 TB Tomato sauce
2 dash Tabasco sauce
2 dash Bitters
2 dash Celery salt

Stir ice, whisky, lemon juice, Worcestershire sauce, tomato sauce, Tabasco sauce and bitters in mixing jus. Pour into tumbler and sprinkle lightly with celery salt.

Mix It Up Bartender
Nov. 09, 2009


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Bill Swisher wrote to All <=-

You won't have Bill to pick on anymore. I'm outta here. I'll be back
next month.

Ambiguous statements like that set my imaginator to asking ....

Vacation?
Sitting out a fine in the Crossbar Hilton?
Body & fender for more heart-throbbing continuation maintenance?
No cheap frothingslosh to lubricate the creative processes?
Fresh supply of little blue pills?

In the meantime:

Dead Orse

1 C Ice
30 ml Scotch whisky
30 ml Lemon juice
1 TB Worcestershire sauce
1 TB Tomato sauce
2 dash Tabasco sauce
2 dash Bitters
2 dash Celery salt

Stir ice, whisky, lemon juice, Worcestershire sauce, tomato sauce,
Tabasco sauce and bitters in mixing jus. Pour into tumbler and
sprinkle lightly with celery salt.

Mix It Up Bartender
Nov. 09, 2009

That should successfully do in any self-respecting horse.

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

Title: Karta
Categories: Five, Exotic
Yield: 2 Servings

100 g Karta (horse rectum)
Salt
Green pepper
+=OR=+
Dill

Not for the faint-hearted. The thick part of the rectum
is washed, without removing the fat, and then carefully
turned inside out so that the fat is inside. It's washed
once more and then tied up at both ends. Karta can be
dried or smoked.

To dry karta it is covered with fine salt and kept in a
cool place for 1-2 days, then dried out.

Karta needs to be smoked for 24 hours and then dried for
2-3 days. After washing it well karta is boiled for 2
hours on a slow fire.

It is served cut into rings and decorated with green
pepper or dill.

From: http://www.members.iinet.net.au

Uncle Dirty Dave's Archives

MMMMM

... "I have nothing to say, and I am saying it, and that is peotry." - John Cage�
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Bill Swisher to All on 09-08-18 13:30 <=-

You won't have Bill to pick on anymore. I'm outta here. I'll be
back next month.

Since you won't get this until you get back... Hope you had a wonderful
time... ;)

In the meantime:
Dead Orse
1 C Ice
30 ml Scotch whisky
30 ml Lemon juice
1 TB Worcestershire sauce
1 TB Tomato sauce
2 dash Tabasco sauce
2 dash Bitters
2 dash Celery salt
Stir ice, whisky, lemon juice, Worcestershire sauce, tomato sauce,
Tabasco sauce and bitters in mixing jus. Pour into tumbler and
sprinkle lightly with celery salt.
Mix It Up Bartender
Nov. 09, 2009

What a waste of Scotch... or would one use a fairly low-grade one for
that sort of thing....? (G)

ttyl neb

... We are born naked, wet and hungry. Then things get worse.

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NANCY BACKUS wrote to BILL SWISHER <=-

Dead Orse
1 C Ice
30 ml Scotch whisky
30 ml Lemon juice
1 TB Worcestershire sauce
1 TB Tomato sauce
2 dash Tabasco sauce
2 dash Bitters
2 dash Celery salt
Stir ice, whisky, lemon juice, Worcestershire sauce, tomato sauce,
Tabasco sauce and bitters in mixing jus. Pour into tumbler and
sprinkle lightly with celery salt.
Mix It Up Bartender
Nov. 09, 2009

What a waste of Scotch... or would one use a fairly low-grade one for
that sort of thing....? (G)

And a waste of time, taste buds, lemons, vegetables, etc. Even if it could
help dispose of Cutty Sark (rusty iron in iodine).

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

Title: Porter House Beef Steaks w/Scotch-Orange Sauce
Categories: Beef, Booze, Citrus, Fruits
Yield: 4 Servings

2 tb Butter; divided
1/4 c Fine chopped shallots
5 Cranberries; crushed
1/4 c Scotch whisky
3/4 c Orange juice
2 tb Lemon juice
2 tb Red currant jelly
1 ts Dijon mustard
2 ts Cornstarch
2 tb Water
4 sm Beef porterhouse steaks

Combine 1 Tb butter, shallots and berries in a 2 cup glass
measure. Cover with vented plastic wrap. Microwave on high
for 2 minutes. Add Scotch whiskey and microwave on high 1
minute or until boiling. Stir in orange juice, lemon
juice, jelly and mustard. Microwave on high 2 minutes or
until boiling. Combine cornstarch with water. Stir into
sauce; microwave on high 1 minute or until boiling; set
aside.

Pre-heat a microwave browning dish according to the maximum
time given in manufacturer's directions. Rub remaining 1
Tbsp butter over surface. Immediately, press venison or
beef onto hot surface. When brown, turn over. Microwave on
high 2 minutes or to desired doneness. Do not overcook.

Serve immediately with sauce.

Serves 4

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "He who can, does. He who cannot, teaches." -- George Bernard Shaw
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Dave Drum to NANCY BACKUS on 13-Sep-2018 07:18 <=-
NANCY BACKUS wrote to BILL SWISHER <=-

Dead Orse

What a waste of Scotch... or would one use a fairly low-grade one
for that sort of thing....? (G)

And a waste of time, taste buds, lemons, vegetables, etc. Even if it
could help dispose of Cutty Sark (rusty iron in iodine).

Oh, I'm sure there's some one whose taste buds would be happy with
that... though I might well question their taste... (G)

... "He who can, does. He who cannot, teaches." -- George Bernard Shaw

And around my college, the addendum was... and he who cannot teach,
writes the textbooks.... We did have a College of Science teacher that exemplified that addendum... ;) I forget which branch now....

ttyl neb

... I used to be indecisive - now I'm not so sure!!

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