On Sat, 02 Aug 2008 17:08:19 -0400, Goomba >

>The only reason I can think of (that makes sense to me) for people to
>care would be the raging alcoholic who is taking the drug Antabuse. ANY
>contact with alcohol causes them to become violently sick to their
>stomach. It is the purpose of this drug (adversion therapy) and those
>folks might want to know?

In addition to the possibility of Antabuse therapy, some persons
in alcoholic recovery are subjected to daily urine testing that is
very sensitive to alcohol, and even alcohol used in food prep
can trigger a positive test. This might spell disaster if the
recovery has been ordered by a court, employer, or union, or
if the person is on a waiting list for a liver.

Steve

"Goomba" > ha scritto nel messaggio
...
> Giusi wrote:
>
>> A lot of it depends. In some instances you can get caramelization, like
>> when you burn rum and sugar together. Some dishes for which you burn
>> alcohol over a skin or rind will alter in taste because of the applied
>> heat.
>>
> Ah, but I figure I'd get caramelized flavor cooking the sugar on its own,
> yet if I then add the liquor component and not flame it, will it be the
> same end resulting flavor? I dunno...?

This I know. If you caramelize the sugar and then dump alcohol on it, it
will very often granulate. If you heat them together and flame it, the
result will be different. I make a burnt sugar sauce for crepes similar to
my mother's. I "burn" brown sugar with rum or brandy-- note both are
liquors with flavors, vs vodka with no flavor--
and when it is well bubbling I flambé it. When it dies down I stir in extra
thick cream. It didn't work to just add liquor to Mum's recipe. Being a
lazy slut I tried that.
>
>> What you could try is making some really easy flambé dish side by side--
>> one you burn, the other you don't.
>>
> Tru'dat. As Wayne suggested, I suppose bananas Foster would be a good
> recipe to test this on. I have all the ingredients but currently no
> kitchen, lol! The construction begins again on Monday...<small happy
> dance>

I suspect you could make that on a grillor a hotplate!

Goomba > wrote:

> When using alcohol to deglaze a pan or into a sauce, I'm wondering what
> the difference in taste is if you do or don't set it ablaze? I mean, how
> does burning it change the flavor?
> Anyone know?

In part, you are confusing deglazing with flambéing. As to adding
alcohol to sauce while setting it ablaze, it is assumed that most of the
alcohol is burned off, while the flavour is retained. I don't find this
explanation convincing, especially in such a recipe as coq au vin or
some versions of boeuf bourgignonne which call for cooking for hours
after flambéing, thus achieving the same end in any case. I would say
that any difference it makes is likely to be negligible. This would
perhaps be different if flambéing were done tableside for effect, and if
your guests were impressionable.

Victor

In article >,
Goomba > wrote:

> When using alcohol to deglaze a pan or into a sauce, I'm wondering what
> the difference in taste is if you do or don't set it ablaze? I mean, how
> does burning it change the flavor?
> Anyone know?

Cooking is all about experimentation. The next time you deglaze a pan,
taste a teaspoon of the sauce before the alcohol has a chance to burn
off and decide for yourself how it tastes compared to the results you
get after you allow the alcohol to burn off.

On Sun, 3 Aug 2008 07:22:07 +0000 (UTC), (Steve
Pope) wrote:

>On Sat, 02 Aug 2008 17:08:19 -0400, Goomba >
>
>>The only reason I can think of (that makes sense to me) for people to
>>care would be the raging alcoholic who is taking the drug Antabuse. ANY
>>contact with alcohol causes them to become violently sick to their
>>stomach. It is the purpose of this drug (adversion therapy) and those
>>folks might want to know?
>
>In addition to the possibility of Antabuse therapy, some persons
>in alcoholic recovery are subjected to daily urine testing that is
>very sensitive to alcohol, and even alcohol used in food prep
>can trigger a positive test. This might spell disaster if the
>recovery has been ordered by a court, employer, or union, or
>if the person is on a waiting list for a liver.
>
Again, I say "so what"? How would I know unless I'm told? Am I
supposed to treat all guests as if they are in that situation? We
might as well meet at a restaurant. Then said guest can manage his
own meals.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sun, 03 Aug 2008 03:04:53 -0400, Goomba >
wrote:

>sf wrote:
>
>> Thanks, that's a good answer, but it seems to me that a caring person
>> who made a meal for someone taking that drug would NOT use alcohol in
>> any dish and it wouldn't be a hardship on the cook. How often do you
>> use alcohol when cooking? Slim to none? If the cook knows a guest is
>> taking the drug, it's easy enough to plan around it.
>>
>I can easily imagine times where the cook has NO idea a diner takes the
>drug.

I think in the first context, a person on antibuse making something
that calls for alcohol is tempting fate in the first place. It would
mean a bottle of booze in the house. That's dumb! Secondly, booze
isn't necessary in most, if not all recipes that call for it. Adjust
the recipe or switch to a new one.

So if I had a guest over for dinner who didn't say they were on
antibuse, so what? It's not the cook's fault if the person doesn't
mention it. One face saving way to deal with the situation is to say
he's "allergic" to alcohol in any amount. As you know, I'm not
adverse to using alcohol in my cooking, but the times I actually do
are fairly rare.... so it wouldn't be a problem to adjust if I'm given
a heads up.

Hmm, I wonder how a person on antibuse deals with other ingredients
with alcohol like vanilla flavoring, for instance?



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Aug 2, 3:29�pm, Goomba > wrote:
> Sheldon wrote:
> > There's no difference whether lit or not, because only the alcohol
> > vapors burn, if unlit they simply disapate into the atmosphere...
> > flambeing is purely for show, it changes the flavor not one iota.
>
> So you think it is only a step for show? It makes no diff in flavor outcome?

I don't think it, I know.

The flavor imparted by the flavoring component(s) of the spirits
remains exactly the same whether the evaporating alcohol vapors are
ignited or not. Flambeing is strictly for dramatic effect, for
presentation, and for no other reason whatsoever. Flambeing has
exactly the same effect on food as a paper umbrella.


flamb� [flahm-BAY]
French for "flamed" or "flaming," this dramatic method of food
presentation consists of sprinkling certain foods with liquor, which,
after warming, is ignited just before serving.

� Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

sf wrote:

> On Sun, 3 Aug 2008 00:51:32 -0500, "Gregory Morrow"
> > wrote:
>
> >On teevee the other night I learned that flaming saganaki was invented by a
> >Greek restauranter right here in Chicawgo...
>
> huh. Never heard of it.
>
>

In that case, get yourself over to a Greek restaurant and try it. It is delicious. It is also easy to
make at home. Just dip slices of (Greek) cheese in a beaten egg, dredge in flour, fry in a bit of
olive oil until browned then flambe it with brandy or Ouzo and squeeze a bit of lemon juice over it.
Eat it on grilled pita or french bread.

Duh'Wayne "I CAN TOP THAT" BoatBilge wrote:
> Dave Smith wrote:
> > PeterLucas wrote:
> >> Goomba wrote:
> >> > When using alcohol to deglaze a pan or into a sauce, I'm wondering
> >> > what the difference in taste is if you do or don't set it ablaze? I
> >> > mean, how does burning it change the flavor?
> >> > Anyone know?
>
> >> IIRC, the burning doesn't change the flavour, it just gets rid of the
> >> alcohol, so you don't get shitfaced while you're eating.
>
> > Bear in mind that when you heat the booze before flambeeing, it is the
> > fumes that ignite, not the sauce it is added to, so it stands to reason
> > that those alcohol fumes would have evaporated whether it was burring or
> > not.


You were doing okay until the stupid side of your brain took over.

> > The flames keep the liquid hot, so more alcohol evaporates.

Wrong! (and is that comma a decoration, a wet fart stain, or do you
naturally stutter)

> Yes, more alcohol evaporates, which also makes it taste
> less "boozey".


WRONG!

Igniting the evaporating alcohol vapor has no effect whatsoever on the
rate of vapor generation... the rate of alcohol vapor production is
solely dependant on the heat produced by the cooking source... the
heat generated by the burning alcohol vapors do not affect the
temperature of the dish being cooked, not in any way whatsoever. In
fact evaporation in of itself has a cooling affect, the evaporation
actually cools the surface of the food to some small degree... even
evaporation of plain boiling water causes some small amount of surface
cooling that of course is more than offset by the heating of that
water. No way do evaporating vapors heat that from which they
emanate, whether ignited or not... not on this planet. Those burning
alcohol vapors do heat the air, and they can burn your skin, singe
your eyebrows, and ignite your clothing.

Duh'Wayne is much worse than just plain stupid, he's STUPID and a
dangerous LIAR!! Duh'Wayne (the disingenuous brownest nosed *******)
will RUSH to agree with anyone he perceives there's a chance they let
him lick their anus.

(Victor Sack of Shit) wrote:
> Goomba > wrote:
> > When using alcohol to deglaze a pan or into a sauce, I'm wondering what
> > the difference in taste is if you do or don't set it ablaze? I mean, how
> > does burning it change the flavor?
> > Anyone know?
>
> In part, you are confusing deglazing with flamb�ing. �As to adding
> alcohol to sauce while setting it ablaze, it is assumed that most of the
> alcohol is burned off, while the flavour is retained. �I don't find this
> explanation convincing, especially in such a recipe as coq au vin or
> some versions of boeuf bourgignonne which call for cooking for hours
> after flamb�ing, thus achieving the same end in any case. �I would say
> that any difference it makes is likely to be negligible. �This would
> perhaps be different if flamb�ing were done tableside for effect, and if
> your guests were impressionable.
>
> Victor

Victor, you rattle like an empty tin with a pebble... wine cannot be
flambed... the alcohol in wine is much too dilute, and in a stew
yet... I don't believe you have ever cooked anything you bullshit
about, all you do is attempt to cow folks with fat foriegn woids and
useless minutia you dredge off the net bottom. And Victor, no doubt
whatsoever. you definitely have TIAD... yoose gotta get off your
stewed coq kick.

> wrote:

>On Sun, 3 Aug 2008 07:22:07 +0000 (UTC), (Steve
>Pope) wrote:

>>On Sat, 02 Aug 2008 17:08:19 -0400, Goomba >

>>>The only reason I can think of (that makes sense to me) for people to
>>>care would be the raging alcoholic who is taking the drug Antabuse. ANY
>>>contact with alcohol causes them to become violently sick to their
>>>stomach. It is the purpose of this drug (adversion therapy) and those
>>>folks might want to know?

>>In addition to the possibility of Antabuse therapy, some persons
>>in alcoholic recovery are subjected to daily urine testing that is
>>very sensitive to alcohol, and even alcohol used in food prep
>>can trigger a positive test. This might spell disaster if the
>>recovery has been ordered by a court, employer, or union, or
>>if the person is on a waiting list for a liver.

>Again, I say "so what"? How would I know unless I'm told?

You can't, obviously, I was merely adding another possible reason
to the "only reason I can think of" statement above.

What both these illustrate however is that it would be very
wrong for a host to learn that their guest cannot eat food
prepared with alcohol, then prepare it with alcohol anyway based
on the notion that alcohol dissipates away during cooking.
While it seems ridiculous to fear such a thing, I've seen
hosts ignore speciar requests if they thought they wouldn't
get caught (e.g. using butter anyway when a guest has said
"no dairy").

Steve

On Sat, 02 Aug 2008 17:08:19 -0400, Goomba wrote:

> sf wrote:
>> On Sat, 02 Aug 2008 14:02:09 -0400, Dave Smith
>> > wrote:
>>
>>> I know there are supposed to be studies out there that say that the alcohol
>>> does not all burn off ia flambe or boil off in a braised dish, but that
>>> leaves me wondering. You have to use alcohol to flambe because there is not
>>> enough alcohol in wine.
>>
>> From what I've read *here* in quoted studies, some but not all of the
>> alcohol burns off. Why anyone cares is beyond me.
>
> The only reason I can think of (that makes sense to me) for people to
> care would be the raging alcoholic who is taking the drug Antabuse. ANY
> contact with alcohol causes them to become violently sick to their
> stomach. It is the purpose of this drug (adversion therapy) and those
> folks might want to know?

as i understand it, vinegar can also set of an antabuse reaction. but even
if you don't (foolishly) use alcohol while taking it, it's not good for
your liver, oddly enough.

ANTABUSE, taken by itself in small doses, is relatively non-toxic.
Drowsiness and fatigue are common during initial treatment with disulfiram.
In patients undergoing treatment for alcoholism, disulfiram may also give
rise to a number of other side-effects, such as an unpleasant taste,
gastrointestinal upsets, body odour, bad breath, headache, impotence,
acetonaemia, restlessness, dizziness and occasional allergic dermatitis.
Optic atrophy and peripheral neuropathies, psychotic reactions and
hepatotoxicity (including hepatitis consistent with a hypersensitivity
reaction) may occur. Isolated blood dyscrasias have been reported.

<http://home.intekom.com/pharm/lagamed/antabuse.html>

nasty stuff, if you ask me. and the 'unpleasant' reaction from using
alcohol can put you in the emergency room.

your pal,
blake

On Sun, 03 Aug 2008 03:04:53 -0400, Goomba wrote:

> sf wrote:
>
>> Thanks, that's a good answer, but it seems to me that a caring person
>> who made a meal for someone taking that drug would NOT use alcohol in
>> any dish and it wouldn't be a hardship on the cook. How often do you
>> use alcohol when cooking? Slim to none? If the cook knows a guest is
>> taking the drug, it's easy enough to plan around it.
>>
> I can easily imagine times where the cook has NO idea a diner takes the
> drug.

i would say it's quite likely that someone taking antabuse would not be
eager to broadcast that fact.

your pal,
blake

On Sun, 03 Aug 2008 07:03:53 -0400, Stan Horwitz wrote:

> In article >,
> Goomba > wrote:
>
>> When using alcohol to deglaze a pan or into a sauce, I'm wondering what
>> the difference in taste is if you do or don't set it ablaze? I mean, how
>> does burning it change the flavor?
>> Anyone know?
>
> Cooking is all about experimentation. The next time you deglaze a pan,
> taste a teaspoon of the sauce before the alcohol has a chance to burn
> off and decide for yourself how it tastes compared to the results you
> get after you allow the alcohol to burn off.

and eliminate the reason for baseless speculation? what are you, a
communist or something?

your pal,
blake

Gloria P > wrote:

>Steve Pope wrote:

>> In addition to the possibility of Antabuse therapy, some persons
>> in alcoholic recovery are subjected to daily urine testing that is
>> very sensitive to alcohol, and even alcohol used in food prep
>> can trigger a positive test. This might spell disaster if the
>> recovery has been ordered by a court, employer, or union, or
>> if the person is on a waiting list for a liver.

>Yikes, you mean a slice of tiramisu could be a death sentence?

Yep.

You watch "ER" don't you?

Steve

Giusi wrote:

> This I know. If you caramelize the sugar and then dump alcohol on it, it
> will very often granulate. If you heat them together and flame it, the
> result will be different. I make a burnt sugar sauce for crepes similar to
> my mother's. I "burn" brown sugar with rum or brandy-- note both are
> liquors with flavors, vs vodka with no flavor--
> and when it is well bubbling I flambé it. When it dies down I stir in extra
> thick cream. It didn't work to just add liquor to Mum's recipe. Being a
> lazy slut I tried that.

There ya go then! (or more accurately-there *I* go) This pretty much
sums up my question. Thanks to your mum for having the recipe to test
drive my answer


>> Tru'dat. As Wayne suggested, I suppose bananas Foster would be a good
>> recipe to test this on. I have all the ingredients but currently no
>> kitchen, lol! The construction begins again on Monday...<small happy
>> dance>
>
> I suspect you could make that on a grillor a hotplate!

Oh I could, but it just gets sooo ooo ooo difficult. My entire
downstairs has been taken over with the belongings of the gutted kitchen.
I did a fast cook meal last night though! Just browned chicken
scallopini, then sauteed mass quantities of shitake and portabello
mushrooms and finished it all off with creme fraiche. Served with
leftover rice heated in a frying pan in butter and tossed in a cup of
frozen tiny peas to heat. It was all simple, fast and delicious. It
could have been better had I deglazed the chicken pan with a little wine
but I wouldn't know where to begin to discover which bag or box held the
cork screw. <sigh>

Wayne Boatwright > wrote:

>>> (Steve Pope) wrote:

>>>> some persons in alcoholic recovery are subjected to
>>>> daily urine testing that is very sensitive to alcohol, and
>>>> even alcohol used in food prep can trigger a positive test.
>>>> This might spell disaster if the recovery has been ordered by
>>>> a court, employer, or union, or if the person is on a waiting
>>>> list for a liver.

>That, perhaps, poses an interesting problem for bakers then. Most
>flavorings that people use have a high concentration of alcohol,
>particularly vanilla, lemon, orange, etc.

Yep. Do not use these products when baking for such individuals.

Steve

On Aug 3, 2:05�pm, (Steve Pope) wrote:
> Wayne Boatwright > wrote:
>
> >>> (Steve Pope) wrote:
> >>>> some persons in alcoholic recovery are subjected to
> >>>> daily urine testing that is very sensitive to alcohol, and
> >>>> even alcohol used in food prep can trigger a positive test.
> >>>> This might spell disaster if the recovery has been ordered by
> >>>> a court, employer, or union, or if the person is on a waiting
> >>>> list for a liver.
> >That, perhaps, poses an interesting problem for bakers then. �Most
> >flavorings that people use have a high concentration of alcohol,
> >particularly vanilla, lemon, orange, etc.
>
> Yep. �Do not use these products when baking for such individuals.

There are alcohol free flavorings available.

But from the miniscule quantities used in baked goods (a tsp or two)
there wouldn't be enough alcohol after baking to register... there's
more alcohol produced in yeast dough from fermentation during rises.

blake murphy wrote:

> as i understand it, vinegar can also set of an antabuse reaction. but even
> if you don't (foolishly) use alcohol while taking it, it's not good for
> your liver, oddly enough.

I'd never heard that about vinegar? Perfume and aftershave can cause
problems too

"Gregory Morrow" > wrote in
message m...
>
> Dimitri wrote:
>
>> "Goomba" > wrote in message
>> ...
>> > When using alcohol to deglaze a pan or into a sauce, I'm wondering what
>> > the difference in taste is if you do or don't set it ablaze? I mean,
>> > how
>> > does burning it change the flavor?
>> > Anyone know?
>>
>> IHMO there is no change in flavor.
>>
>> As the alcohol boils it released vapors and it is the vapors which burn
>> usually above the pan with no effect to the contents. The only possible
>> effect is a small about of radiant heat to the pan and contents. Since
>> there is a certain amount of water present in order to be effected the
> water
>> must evaporate first. By that time the alcohol would have evaporated and
>> the flame gone out.
>
>
> On teevee the other night I learned that flaming saganaki was invented by
> a
> Greek restauranter right here in Chicawgo...
>
> "Oopah...!!!"
>
>
> --
> Best
> Greg

Roditis I hope -

222 S Halstead.

Was the best in town.


--
Old Scoundrel

(AKA Dimitri)

"sf" wrote in message ...
> On Sun, 3 Aug 2008 00:51:32 -0500, "Gregory Morrow"
> > wrote:
>
>>On teevee the other night I learned that flaming saganaki was invented by
>>a
>>Greek restauranter right here in Chicawgo...
>
> huh. Never heard of it.
>
>
> --
> I never worry about diets. The only carrots that interest me are the
> number of carats in a diamond.
>
> Mae West

Its a breaded piece of Greek Cheese which is deep fried then placed on a
sizzling hot platter. just before service the cheese is flamed at tableside
with a jigger of Greek Brandy. - as the flamed grow higher everyone yells
Opah, The cheese is then sliced into portions and the breading absorbs the
unburned brandy. A little crusty Greek sesame seed bread and a side or well
done gyros with some fresh onion - all you need to complete the scene is a
bottle of Roditis.

:-)


--
Old Scoundrel

(AKA Dimitri)

On Sun, 03 Aug 2008 16:59:02 GMT, blake murphy
> wrote:

>On Sun, 03 Aug 2008 03:04:53 -0400, Goomba wrote:
>
>> sf wrote:
>>
>>> Thanks, that's a good answer, but it seems to me that a caring person
>>> who made a meal for someone taking that drug would NOT use alcohol in
>>> any dish and it wouldn't be a hardship on the cook. How often do you
>>> use alcohol when cooking? Slim to none? If the cook knows a guest is
>>> taking the drug, it's easy enough to plan around it.
>>>
>> I can easily imagine times where the cook has NO idea a diner takes the
>> drug.
>
>i would say it's quite likely that someone taking antabuse would not be
>eager to broadcast that fact.
>

Then they takes their chances at my house. I don't cook for unvoiced
allergies of any type.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sun, 3 Aug 2008 16:27:52 +0000 (UTC), (Steve
Pope) wrote:

> I've seen
>hosts ignore speciar requests if they thought they wouldn't
>get caught (e.g. using butter anyway when a guest has said
>"no dairy").

This is a religious issue, it won't kill make you sick. I can just
imagine some smug christian pulling that stunt.... or some ignoramus
who doesn't know butter is part of the dairy group.

AFAIC, if I was faced with strict dietary demands that I couldn't
easily meet - I'd revoke the invitation and suggest meeting at a
restaurant instead.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sun, 03 Aug 2008 11:15:11 -0400, Dave Smith
> wrote:

>
>
>sf wrote:
>
>> On Sun, 3 Aug 2008 00:51:32 -0500, "Gregory Morrow"
>> > wrote:
>>
>> >On teevee the other night I learned that flaming saganaki was invented by a
>> >Greek restauranter right here in Chicawgo...
>>
>> huh. Never heard of it.
>>
>>
>
>In that case, get yourself over to a Greek restaurant and try it. It is delicious. It is also easy to
>make at home. Just dip slices of (Greek) cheese in a beaten egg, dredge in flour, fry in a bit of
>olive oil until browned then flambe it with brandy or Ouzo and squeeze a bit of lemon juice over it.
>Eat it on grilled pita or french bread.

Sounds easy enough to make, now Greek cheese..... I suppose feta
would be out.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Victor Sack wrote:

> In part, you are confusing deglazing with flambéing. As to adding
> alcohol to sauce while setting it ablaze, it is assumed that most of the
> alcohol is burned off, while the flavour is retained. I don't find this
> explanation convincing, especially in such a recipe as coq au vin or
> some versions of boeuf bourgignonne which call for cooking for hours
> after flambéing, thus achieving the same end in any case. I would say
> that any difference it makes is likely to be negligible. This would
> perhaps be different if flambéing were done tableside for effect, and if
> your guests were impressionable.
>
> Victor

Thank you for your reply.
yes, I most likely am confusing the two.
Thankfully, my kids are easily impressionable, LOL.

On Sun, 03 Aug 2008 13:40:57 -0400, Goomba >
wrote:

>I wouldn't know where to begin to discover which bag or box held the
>cork screw. <sigh>

I say you can never have too many corkscrews.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Sheldon > wrote:

> Victor, you rattle like an empty tin with a pebble... wine cannot be
> flambed...

Button up... your ignorance is showing yet again. No one mentioned wine
except you. In stews like the coq au vin etc. it is Cognac or some
other brandy that is being flambéed. You have never once cooked such a
dish - it is obvious. In fact, you have never once cooked anything at
all in your life. Everything you post is lifted verbatim from the _Food
Lover's Companion_ by Sharon Tyler Herbst, who is almost but not quite,
as ignorant and useless as you are.

Victor

"PeterLucas" > wrote in message
. 25...
> "Paul M. Cook" > wrote in news:g72sng$pp0$1
> @registered.motzarella.org:
>
>>
>> "Goomba" > wrote in message
>> ...
>>> PeterLucas wrote:
>>>
>>>> IIRC, the burning doesn't change the flavour, it just gets rid of
> the
>>>> alcohol, so you don't get shitfaced while you're eating.
>>>>
>>> Seriously? Oh. I just assumed there was more to it than that?
>>> Well, I don't ever strive to get "shitfaced" but... getting a little
>>> mellow is always welcome
>>>
>>
>> Peter must be a real cheap date.
>>
>
>
> Not when you have a 4 course meal and *everything* is made with or has
> alcohol in it :-)
>
>
> The ladies at the table certainly ended up shitfaced........ or maybe it
> was just the drinks I was supplying with the dinner??
>
> Fresh mango pieces mascerated in Grand Marnier for 3 days, a spoonful in
> a balloon glass and topped with bubbly :-)
>
> 4 couples were at that dinner party, 2 of the females became pregnant
> because of it... so I officially called the drink I created, 'The
> Babymaker' (unofficially, it's The Legopener);-P

"What's this in my drink, a lemon slice" No it's a condom.

Paul

sf wrote:

> This is a religious issue, it won't kill make you sick. I can just
> imagine some smug christian pulling that stunt.... or some ignoramus
> who doesn't know butter is part of the dairy group.
>

Reminds me of a friend who served a dish to her sister and brother in law. BiL liked it so much that
he had seconds and then thirds and then got his wife to get the recipe. He flipped out when he found
out there was wine in it.

> AFAIC, if I was faced with strict dietary demands that I couldn't
> easily meet - I'd revoke the invitation and suggest meeting at a
> restaurant instead.

Good plan. I had a real eye opener when seated across the table from a great niece who showed up at our
place for the family Christmas party and couldn't eat anything because she was a vegan. She sure
wasn't a vegan at the buffet. If it was animal flesh she was trying it.


>
>
> --
> I never worry about diets. The only carrots that interest me are the number of carats in a diamond.
>
> Mae West

On Aug 3, 9:40*am, (Steve Pope) wrote:
> > wrote:
> >Hmm, I wonder how a person on antibuse deals with other ingredients
> >with alcohol like vanilla flavoring, for instance?
>
> A blood alcohol of 0.01% will cause the person to start getting sick.
> This suggests to me they will react to about 2 grams of alcohol,
> maybe less. *This is a conceivable amount to ingest from a vanilla
> extract component in a dish.
>
> Steve


I have a friend who was on antibuse a few years back. The poor guy
even splashed on a little aftershave, and immediately became ill!
You'd be amazed at the things alcohol is in, that you don't even think
about!

Myrl

"Paul M. Cook" > wrote in news:g75bdo$tj$1
@registered.motzarella.org:


>>
>> 4 couples were at that dinner party, 2 of the females became pregnant
>> because of it... so I officially called the drink I created, 'The
>> Babymaker' (unofficially, it's The Legopener);-P
>
> "What's this in my drink, a lemon slice" No it's a condom.
>


Ewwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww!!!

They became pregnant *after* they left my house....... I didn't have
anything to do with the process (unfortunately!! ;-)


Try the drink some time. Marinate the fruit in the GM in a plastic
container in the fridge for about 3 days...... stirring or shaking a couple
of times a day.



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

"PeterLucas" > wrote in message
.25...
> "Paul M. Cook" > wrote in news:g75bdo$tj$1
> @registered.motzarella.org:
>
>
>>>
>>> 4 couples were at that dinner party, 2 of the females became pregnant
>>> because of it... so I officially called the drink I created, 'The
>>> Babymaker' (unofficially, it's The Legopener);-P
>>
>> "What's this in my drink, a lemon slice" No it's a condom.
>>
>
>
> Ewwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww!!!
>
> They became pregnant *after* they left my house....... I didn't have
> anything to do with the process (unfortunately!! ;-)
>
>
> Try the drink some time. Marinate the fruit in the GM in a plastic
> container in the fridge for about 3 days...... stirring or shaking a
> couple
> of times a day.


OK, but if I get pregnant I'm suing.

Paul

"Paul M. Cook" > wrote in news:g75q8u$9ie$1
@registered.motzarella.org:

>
> "PeterLucas" > wrote in message
> .25...
>> "Paul M. Cook" > wrote in news:g75bdo$tj$1
>> @registered.motzarella.org:
>>
>>
>>>>
>>>> 4 couples were at that dinner party, 2 of the females became
pregnant
>>>> because of it... so I officially called the drink I created, 'The
>>>> Babymaker' (unofficially, it's The Legopener);-P
>>>
>>> "What's this in my drink, a lemon slice" No it's a condom.
>>>
>>
>>
>> Ewwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww!!!
>>
>> They became pregnant *after* they left my house....... I didn't have
>> anything to do with the process (unfortunately!! ;-)
>>
>>
>> Try the drink some time. Marinate the fruit in the GM in a plastic
>> container in the fridge for about 3 days...... stirring or shaking a
>> couple
>> of times a day.
>
>
> OK, but if I get pregnant I'm suing.
>


If you get pregnant, I want half the appearance/interview fees that
you'll get!!


--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

"Goomba" > ha scritto nel messaggio
...
> Giusi wrote:
>> Tru'dat. As Wayne suggested, I suppose bananas Foster would be a good >
>> recipe to test this on. I
>>
>> I suspect you could make that on a grillor a hotplate!
>
> Oh I could, but it just gets sooo ooo ooo difficult.

It is hot enough here now to decide no cookery after 9AM or before 9 PM.
I've 2 hours to go before cooking the vegetables for tomorrow's vegetable
salad, but I have just eaten a wonderful meal.
I marinated home grown tomatoes with minced garlic, basil, salt and oil on
the counter all afternoon. I split a baguette and filled it with thick
slices of freshest mozzarella and the marinated tomatoes. I cannot imagine
wanting anything more. When the parts are all really good, a thing like
this can be heavenly. It was.

On Sun, 03 Aug 2008 12:34:07 -0700, sf wrote:

> On Sun, 03 Aug 2008 16:59:02 GMT, blake murphy
> > wrote:
>
>>On Sun, 03 Aug 2008 03:04:53 -0400, Goomba wrote:
>>
>>> sf wrote:
>>>
>>>> Thanks, that's a good answer, but it seems to me that a caring person
>>>> who made a meal for someone taking that drug would NOT use alcohol in
>>>> any dish and it wouldn't be a hardship on the cook. How often do you
>>>> use alcohol when cooking? Slim to none? If the cook knows a guest is
>>>> taking the drug, it's easy enough to plan around it.
>>>>
>>> I can easily imagine times where the cook has NO idea a diner takes the
>>> drug.
>>
>>i would say it's quite likely that someone taking antabuse would not be
>>eager to broadcast that fact.
>>
>
> Then they takes their chances at my house. I don't cook for unvoiced
> allergies of any type.

i don't disagree at all.

your pal,
blake
** Posted from http://www.teranews.com **

On Sun, 03 Aug 2008 15:00:10 -0400, Goomba wrote:

> blake murphy wrote:
>
>> as i understand it, vinegar can also set of an antabuse reaction. but even
>> if you don't (foolishly) use alcohol while taking it, it's not good for
>> your liver, oddly enough.
>
> I'd never heard that about vinegar? Perfume and aftershave can cause
> problems too

i don't know how common it is, or what kinds of vinegar. one site from the
govt. of oregon says:

Antabuse reacts with alcohol - any alcohol! Longer consumption of antabuse
usually results in a more severe reaction. Also, the more alcohol the more
the reaction. Alcohol is a common ingredient in many products.
Read the labels on:
Deodorants
Perfumes
Aftershave or Pre-shave
Cough Medicine
Wine vinegar
You may react to the alcohol in these products, though rarely when using
the products as they are intended.

<http://64.233.169.104/search?q=cache:NbbXxlaX2wQJ:www.oregon.gov/DOC/OPS/HESVC/docs/protocols/Antabuse_Pre-Physical_Intervention_Level_I.pdf+vinegar+antabuse &hl=en&ct=clnk&cd=3&gl=us&client=firefox-a>

your pal,
blake
** Posted from http://www.teranews.com **

Dimitri wrote:


> "sf" wrote in message ...
> > On Sun, 3 Aug 2008 00:51:32 -0500, "Gregory Morrow"
> > > wrote:
> >
> >>On teevee the other night I learned that flaming saganaki was invented
by
> >>a
> >>Greek restauranter right here in Chicawgo...
> >
> > huh. Never heard of it.
> >
> >
> > --
> > I never worry about diets. The only carrots that interest me are the
> > number of carats in a diamond.
> >
> > Mae West
>
> Its a breaded piece of Greek Cheese which is deep fried then placed on a
> sizzling hot platter. just before service the cheese is flamed at
tableside
> with a jigger of Greek Brandy. - as the flamed grow higher everyone yells
> Opah, The cheese is then sliced into portions and the breading absorbs
the
> unburned brandy. A little crusty Greek sesame seed bread and a side or
well
> done gyros with some fresh onion - all you need to complete the scene is a
> bottle of Roditis.
>
> :-)


It's deelish but not for those on a low - salt regimen...

;-)


Apparently "Shrimp de Jonghe" is another Chicawgo "invention"...


--
Best
Greg

sf wrote:

> As you know, I'm not adverse to using alcohol in my cooking, but the times
> I actually do are fairly rare

Pssst...Barb...

You being a teacher and all, I thought I should point out that "averse" is
the word you should have used there.

Bob

Sheldon wrote:

> Flambeing has exactly the same effect on food as a paper umbrella.

So you're saying that I shouldn't bother with that recipe for
paper-umbrella-roasted veal?

Bob

On Tue, 5 Aug 2008 19:24:04 -0700, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>> As you know, I'm not adverse to using alcohol in my cooking, but the times
>> I actually do are fairly rare
>
>Pssst...Barb...
>
>You being a teacher and all, I thought I should point out that "averse" is
>the word you should have used there.
>
I'll keep adverse. Thanks for playing.



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West