margaret suran > wrote:

> Bubba, where do I get a measuring cup or spoon for dashes and splashes?

See <http://www.drinksmixer.com/guide/1-4-1.php>. Ha!

> The recipe sounds delicious! The printed title for the Maureen Dowd
> article was spelled correctly. I doubt very much that she would have
> permitted such a faux pas under (or over) her by-line.

I have the printed IHT copy with that article right here - the title is
misspelt. If you search the IHT Web site <http://www.iht.com/> for
"chaise", you will easily find it, just as misspelt. Her by-line is
there, too.

> Brimsen is no longer available in this neighborhood.

It is very rarely available here, too. It is basically salted
sheep-milk Quark/Topfen, so you can approximate it by salting the
cow-milk equivalents.

> When I first moved
> here thirty years ago, Brimsen was sold all over the place and almost
> every little grocery had a crockpot full of Liptauer, always made by the
> owner of the store or someone else in the family. The spread could be
> as mild as sweet butter or as fiery as something out of the Far East or
> Mexico, but it was Liptauer and if it wasn't just what you expected, you
> added this or that until it was just right and pleased your palate.
> Butter and Cream Cheese took most of the fire out of the hottest Liptauer.

Several versions of Liptauer are offered at the food hall now.

Bubba