In article >,
Joseph Littleshoes > wrote:

> > I'm so not in to Sake, but I can learn.
> > What kind of flavor does it add please?
>
> Im tempted to say "woody" smoky, smooth, but i don't care to drink sake
> either, and when mixd with the sesame oil and soy sauce they all alter
> each other.
>
> I think its called Unami in Japanese and is basic to japanese cooking, a
> veritable 'signature flavor' of old Japan.
>
> Some people substitute Mirin which is a sweet saki iirc.
>
> Once you have the basic sauce you can add oyster sauce to it or any
> other asian style condiment, spices or flavoring, honey & hot peppers
> are common additions. But its very good with just the 3 basic ingredients.
>
> It can be thickened with cornstarch or served as a reduction sauce.
> --
> JL

I tend to use Arrowroot, when I have it on hand. Otherwise, corn starch.

Thanks for the tip. :-)
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet wrote:
> In article >,
> Sqwertz > wrote:
>
>> Stephanie wrote:
>>
>>> Gin and OLIVE
>> Green olive and anchovy. I love my anchovy-stuffed olives.
>>
>> -sw
>
> Where do you get them Steve? Granted, they sound like a salt lovers wet
> dream, but I'd like to try them at least once. <g>

Oh, they're SO good. We get them either in glass jars at the natural
grocery, or in tins at the Italian deli/grocery place. Yum.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

In article >,
Sqwertz > wrote:

> I was eating some black pepper cashews last night - ending up eating all
> 12 ounces...the whole time trying to think of two flavors that went better
> together than black pepper and cashews.
>
> So far I've only come up with:
>
> Hickory smoke and pork
> Chicken and tarragon
> Lamb and sage
> Avocado and Sriracha
>
> Assuming fat and salt are givens in any amounts, what other two-flavor
> combinations rock your world?

Potatoes with rosemary
Heinz Ketchup with hamburger
Marinara sauce and pasta

On Fri, 20 Feb 2009 15:29:41 +0200, ChattyCathy
> wrote:

>liver and onions [not kidding, I actually *like* liver and onions as
>long as the liver is not over-cooked to the point that it resembles old
>shoe leather]

Yum.. I love liver and onions.

Lou

In article >,
Serene Vannoy > wrote:

> Omelet wrote:
> > In article >,
> > Sqwertz > wrote:
> >
> >> Stephanie wrote:
> >>
> >>> Gin and OLIVE
> >> Green olive and anchovy. I love my anchovy-stuffed olives.
> >>
> >> -sw
> >
> > Where do you get them Steve? Granted, they sound like a salt lovers wet
> > dream, but I'd like to try them at least once. <g>
>
> Oh, they're SO good. We get them either in glass jars at the natural
> grocery, or in tins at the Italian deli/grocery place. Yum.
>
> Serene

Ok, I'll have to look around thanks. ;-)
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article

>,
Stan Horwitz > wrote:

> In article >,
> Sqwertz > wrote:
>
> > I was eating some black pepper cashews last night - ending up eating all
> > 12 ounces...the whole time trying to think of two flavors that went better
> > together than black pepper and cashews.
> >
> > So far I've only come up with:
> >
> > Hickory smoke and pork
> > Chicken and tarragon
> > Lamb and sage
> > Avocado and Sriracha
> >
> > Assuming fat and salt are givens in any amounts, what other two-flavor
> > combinations rock your world?
>
> Potatoes with rosemary
> Heinz Ketchup with hamburger
> Marinara sauce and pasta

Marinara sauce and Italian Sausage!
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"Omelet" wrote:
>
> Marinara sauce and Italian Sausage!
> --
>
Um, with sausage it's not marinara.

fOn Fri, 20 Feb 2009 13:29:19 -0600, Omelet wrote:

> In article >,
> Sqwertz > wrote:
>
>> Stephanie wrote:
>>
>>> Gin and OLIVE
>>
>> Green olive and anchovy. I love my anchovy-stuffed olives.
>>
>> -sw
>
> Where do you get them Steve? Granted, they sound like a salt lovers wet
> dream, but I'd like to try them at least once. <g>

there are a couple brands:

reese
roland
goya
el faro
ybarra

i find the reese olives in the section of the grocery store with cocktail
mixes and the like (other martini olives).

they are tasty.

your pal,
blake

Stan Horwitz wrote:
> In article >,
> Sqwertz > wrote:
>
>> I was eating some black pepper cashews last night - ending up eating all
>> 12 ounces...the whole time trying to think of two flavors that went better
>> together than black pepper and cashews.
>>
>> So far I've only come up with:
>>
>> Hickory smoke and pork
>> Chicken and tarragon
>> Lamb and sage
>> Avocado and Sriracha
>>
>> Assuming fat and salt are givens in any amounts, what other two-flavor
>> combinations rock your world?
>
> Potatoes with rosemary
> Heinz Ketchup with hamburger
> Marinara sauce and pasta



COme on, Stan. I fully expected you to say "Heinz Ketchup with EVERYTHING.

;-)
gloria p

Gloria wrote on Sat, 21 Feb 2009 10:07:41 -0700:

> Stan Horwitz wrote:
>> In article >,
>> Sqwertz > wrote:
>>
>>> I was eating some black pepper cashews last night - ending
>>> up eating all 12 ounces...the whole time trying to think of two
>>> flavors that went better together than black pepper and cashews.
>>>
>>> So far I've only come up with:
>>>
>>> Hickory smoke and pork
>>> Chicken and tarragon
>>> Lamb and sage
>>> Avocado and Sriracha
>>>
>>> Assuming fat and salt are givens in any amounts, what other
>>> two-flavor combinations rock your world?
>>
>> Potatoes with rosemary
>> Heinz Ketchup with hamburger
>> Marinara sauce and pasta

> COme on, Stan. I fully expected you to say "Heinz Ketchup
> with EVERYTHING.

Just to restoke the fight! Unsweetened French Toast with Ketchup. A
number of store brands work well but Heinz is probably best (not even
French's!)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
> Just to restoke the fight! Unsweetened French Toast with Ketchup. A number
> of store brands work well but Heinz is probably best (not even French's!)
>

Thanks for the reminder. I've not done that for ages so now I know what
breakfast will be tomorrow.

On Thu, 19 Feb 2009 15:58:57 -0500, "Lisa Ann"
> wrote:

>It's 3 flavors, not 2, but I love the combination of baby spinach, balsamic
>vinegar and pecans. Throw some craisins in there and you're close to
>heaven.

A cafe in Homewood, Alabama makes a salad called the Baby Blue,
containing baby spinach, blue cheese, spicy pecans, strawberries, and
maybe croutons. It is delicious -- sweet, spicy, salty, pungent,
crunchy, chewy, creamy, and juicy.

As for two flavors:

tomatoes and salt

Tara

In article >,
blake murphy > wrote:

> fOn Fri, 20 Feb 2009 13:29:19 -0600, Omelet wrote:
>
> > In article >,
> > Sqwertz > wrote:
> >
> >> Stephanie wrote:
> >>
> >>> Gin and OLIVE
> >>
> >> Green olive and anchovy. I love my anchovy-stuffed olives.
> >>
> >> -sw
> >
> > Where do you get them Steve? Granted, they sound like a salt lovers wet
> > dream, but I'd like to try them at least once. <g>
>
> there are a couple brands:
>
> reese
> roland
> goya
> el faro
> ybarra
>
> i find the reese olives in the section of the grocery store with cocktail
> mixes and the like (other martini olives).
>
> they are tasty.
>
> your pal,
> blake

Ok, I'll store this thanks. While I like Olives, I've never been enough
of an Olive snob to know the brands. :-)

I appreciate the info'.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Tara wrote:

>
> A cafe in Homewood, Alabama makes a salad called the Baby Blue,
> containing baby spinach, blue cheese, spicy pecans, strawberries, and
> maybe croutons. It is delicious -- sweet, spicy, salty, pungent,
> crunchy, chewy, creamy, and juicy.
>

Wow, does that sound wonderful! Does it have a dedicated dressing
or a choice? Something that complex deserves a special dressing.

gloria p
hoping to duplicate it

Omelet wrote:
> In article >,
> Serene Vannoy > wrote:
>
>
>>Omelet wrote:
>>
>>>In article >,
>>> Sqwertz > wrote:
>>>
>>>
>>>>Stephanie wrote:
>>>>
>>>>
>>>>>Gin and OLIVE
>>>>
>>>>Green olive and anchovy. I love my anchovy-stuffed olives.
>>>>
>>>>-sw
>>>
>>>Where do you get them Steve? Granted, they sound like a salt lovers wet
>>>dream, but I'd like to try them at least once. <g>
>>
>>Oh, they're SO good. We get them either in glass jars at the natural
>>grocery, or in tins at the Italian deli/grocery place. Yum.
>>
>>Serene
>
>
> Ok, I'll have to look around thanks. ;-)

There's a type of Spanish grape that's hugh, big as a small plum and as
such can be cored and have a dollop of a soft cheese or good cream
cheese placed inside it.

The first time i had such a thing i was schocked! just schocked! i was
told it was a grape but did not notice it was stuffed with a soft
cheese, and when the juice of the grape mingled with the flavors of the
cheese it was like "WOW!" Add a sip of a nicely chilled white wine and a
bit of fresh bread and it was ambrosial

The same person that served the stuffed grapes also occasionally wrapped
them in a bit of thinly sliced baked bacon, bacon that had been baked in
the oven with a light dusting of brown sugar then quickly wrapped around
a big grape and set to cool. This is the same person that routinely
served an half an avocado individually, on ice, with a spoon. With a big
shot of a very good rum in the seed hole.
--
JL

Lynn from Fargo wrote:

> On Feb 19, 11:08*pm, Joseph Littleshoes wrote:
>
>>Chicken & shrimp can stand alone, on their own. *Ground & mixed or
>>whole, marvelous combo of flavors, would it be surf & turf or surf & sod?
>>
>>Of course, add some butter, garlic and white wine and its actually worth
>>writying about.
>>--
>>JL
>
>
> ===============================
> Joseph,
> Butter, garlic and wine would make styrofoam edible.
> Lynn in Fargo ;-)

I would not go quite that far but in general yes, its probly so.

I saw a Korean made for t.v. mini series movie (80 hours or so covering
20 years or more) based on an old Korean story called iirc "The Jewel
in the Palace" about a young girl who starts out in life working in the
royal kitchens of the 1500's Korean kings palace.

With subtitles, there's lots about food in it, naturally, and that's
where i first got the idea of combining the ground chicken and shrimp.

A mix of chicken meat, heavy on the dark chicken meat with the ground
shrimp produces an even better final product imo than only using chicken
breast meat.

I have yet to try to make this with the ground flesh of game birds but i
speculate about doing so. Perhaps sacrificing a lobster or two to do
so, or perhaps crab mixed with a game bird.

I prefer the smaller shrimp to mix with the chicken i have used prawns
to no appreciable effect and if you can get crawdaddys (crayfish) and
are willing to take the time to clean them they are very good mixed with
the chicken meat.
--
JL

Joseph Littleshoes wrote:
> There's a type of Spanish grape that's hugh, big as a small plum and as
> such can be cored and have a dollop of a soft cheese or good cream
> cheese placed inside it.
>
> The first time i had such a thing i was schocked! just schocked! i was
> told it was a grape but did not notice it was stuffed with a soft
> cheese, and when the juice of the grape mingled with the flavors of the
> cheese it was like "WOW!" Add a sip of a nicely chilled white wine and a
> bit of fresh bread and it was ambrosial
>
> The same person that served the stuffed grapes also occasionally wrapped
> them in a bit of thinly sliced baked bacon, bacon that had been baked in
> the oven with a light dusting of brown sugar then quickly wrapped around
> a big grape and set to cool. This is the same person that routinely
> served an half an avocado individually, on ice, with a spoon. With a big
> shot of a very good rum in the seed hole.
> --
> JL
>
Does anyone here have any idea what type of grape that is? This
sounds intriguing.

--
Jean B.

On Sat, 21 Feb 2009 14:44:48 -0700, Gloria P >
wrote:

>Tara wrote:
>
>>
>> A cafe in Homewood, Alabama makes a salad called the Baby Blue,
>> containing baby spinach, blue cheese, spicy pecans, strawberries, and
>> maybe croutons. It is delicious -- sweet, spicy, salty, pungent,
>> crunchy, chewy, creamy, and juicy.
>>
>
>Wow, does that sound wonderful! Does it have a dedicated dressing
>or a choice? Something that complex deserves a special dressing.
>
>gloria p
>hoping to duplicate it


The dressing was a balsamic vinaigrette. That salad really is
something special. I found the recipe here, as published in
Southern Living:
http://find.myrecipes.com/recipes/re...pe_id=56 6256

Tara

Serene Vannoy > wrote:

> Omelet wrote:
>
>> Where do you get them Steve? Granted, they sound like a salt lovers wet
>> dream, but I'd like to try them at least once. <g>
>
> Oh, they're SO good. We get them either in glass jars at the natural
> grocery, or in tins at the Italian deli/grocery place. Yum.

[Piggy-backing]

World Market (Roland brand), Spec's (several brands), some HEB's
(Goya brand), Mandola's, Vespiao Enoteca.

-sw

blake murphy > wrote:

> there are a couple brands [of Anchovy-Stuffed Olives]
>
> reese
> roland
> goya
> el faro
> ybarra

El Faro is the bext brand out there. And you can get them in 4oz,
12oz, and 49 ounce cans. I've bought the 49ozer a couple of times.

Roland, Reese, and Goya all taste like the same olives, just under
different labeling. ybarra I've never seen.

Stay away from the Santa Baraba Olive Co's version - or any of the
larger green olive. The smaller the better.

-sw

Tara wrote:
>
>> Tara wrote:
>>
>>> A cafe in Homewood, Alabama makes a salad called the Baby Blue,
>>> containing baby spinach, blue cheese, spicy pecans, strawberries, and
>>> maybe croutons. It is delicious -- sweet, spicy, salty, pungent,
>>> crunchy, chewy, creamy, and juicy.
>>>
>
> The dressing was a balsamic vinaigrette. That salad really is
> something special. I found the recipe here, as published in
> Southern Living:
> http://find.myrecipes.com/recipes/re...pe_id=56 6256
>

Thanks. You've made it very easy.
I appreciate your efforts.

gloria p

Jean replied to Joseph:

>> There's a type of Spanish grape that's hugh, big as a small plum and as
>> such can be cored and have a dollop of a soft cheese or good cream cheese
>> placed inside it.
<snip>
> Does anyone here have any idea what type of grape that is? This sounds
> intriguing.

They've been discussed here before. Although no conclusion seemed to be
drawn in the discussion as to what the grape variety was named, they were
found in several places:

http://groups.google.com/group/phl.f...cee04bf9fb4a70

Bob

Bob Terwilliger wrote:
> Jean replied to Joseph:
>
>>> There's a type of Spanish grape that's hugh, big as a small plum and
>>> as such can be cored and have a dollop of a soft cheese or good cream
>>> cheese placed inside it.
> <snip>
>> Does anyone here have any idea what type of grape that is? This
>> sounds intriguing.
>
> They've been discussed here before. Although no conclusion seemed to be
> drawn in the discussion as to what the grape variety was named, they
> were found in several places:
>
> http://groups.google.com/group/phl.f...cee04bf9fb4a70
>
> Bob

Thanks. I'll have to try these IF I am ever lucky enough to find
them. Hmmmm. There IS a big produce store fairly near here. I
wonder when they are in season (imported)?

--
Jean B.

On Feb 19, 7:51*am, Sqwertz > wrote:
> I was eating some black pepper cashews last night - ending up eating all
> 12 ounces...the whole time trying to think of two flavors that went better
> together than black pepper and cashews.
>
> So far I've only come up with:
>
> Hickory smoke and pork

Hickory smoke and beef or chicken too, though I've taken to using
cherry for the chicken. I had a grafted sweet cherry tree die, and
another cherry grew from the roots. I've been trimming it, then
letting the wood age. Pretty soon, I'm just going to cut the whole
thing down and use the long, straight pieces for crafts, and use the
rest for grilling/smoking chicken.

> Chicken and tarragon
> Lamb and sage

And poultry and sage too.

> Avocado and Sriracha

I'd rather say avocado and lime.
>
> Assuming fat and salt are givens in any amounts, what other two-flavor
> combinations rock your world?
>
Bacon and tomato, with or w/o lettuce.
If black pepper is also a gimme, I'd say runny egg yolk on fried
potatoes.
Raspberry and chocolate marry nicely in Haagen Dasz Black Raspberry
Chip (which I think they no longer make).

>
> -sw

--Bryan

Lest I forget: yogurt and mint.

Steve

Bourbon and ice cubes

On Sat, 21 Feb 2009 18:10:40 -0500, Jean B. wrote:

> Joseph Littleshoes wrote:
>> There's a type of Spanish grape that's hugh, big as a small plum and as
>> such can be cored and have a dollop of a soft cheese or good cream
>> cheese placed inside it.
>>
>> The first time i had such a thing i was schocked! just schocked! i was
>> told it was a grape but did not notice it was stuffed with a soft
>> cheese, and when the juice of the grape mingled with the flavors of the
>> cheese it was like "WOW!" Add a sip of a nicely chilled white wine and
>> a bit of fresh bread and it was ambrosial
>>
>> The same person that served the stuffed grapes also occasionally
>> wrapped them in a bit of thinly sliced baked bacon, bacon that had been
>> baked in the oven with a light dusting of brown sugar then quickly
>> wrapped around a big grape and set to cool. This is the same person
>> that routinely served an half an avocado individually, on ice, with a
>> spoon. With a big shot of a very good rum in the seed hole. --
>> JL
>>
> Does anyone here have any idea what type of grape that is? This sounds
> intriguing.

I do almost the same, but no grapes, Algerian dates.
Stuffing with saurkraut is delicious too, especially if wrapped in thinly
sliced bacon, and then browned in a skillet. But there is no penalty on
stuffing with cream cheese. It misses the combination of the sweet and
sour flavors, though.

--
Groet, salut, Wim.

Omelet wrote:

> In article >,
> ChattyCathy > wrote:
>
>>
>> pork and cilantro
>
> Argh! ;-)

Sorry, can't remember... is that because you are one of
The 'Cilantro-tastes-like-soap' Brigade (TINB)? Or because you just
don't fancy the combination of flavors?

For those who do, I have a stir-fry recipe that we call 'Coriander
(cilantro) Pork that I make fairly often. It also involves garlic <g>,
pineapple and chopped fresh mint. We love it.

Here's the recipe:

Title: Coriander (a.k.a. Cilantro) Pork
Servings: 4
Category: Main Dish
Cuisine: Thai
Source: My MIL

---
Ingredients
---
500g (approx. 1lb) pork tenderloin (we call it pork fillet)
1/4-1/2 medium pineapple
1 tablespoon oil (or slightly more if necessary)
4 cloves garlic, chopped
4 spring onions, chopped (green onions to those in the USA)
1 tablespoon fish sauce
1 tablespoon lime juice
1/2 cup fresh coriander leaves (or more, if you like coriander leaves)
1/4 cup chopped fresh mint

---
Instructions
---

Cut the pork into thin slices
Skin the pineapple and cut the flesh into small pieces
(bite-sized).

Heat up the oil in a wok or skillet, (medium heat) add the garlic and
spring onions and cook for a minute or two until the garlic/onion
smells fragrant - don't let the garlic burn or it becomes bitter...
Remove from the wok and set aside.

Heat the wok/skillet to very hot (add a little more oil if you think
it's needed) then add the pork and stir-fry (in batches) for a couple
of minutes until the meat is just cooked.

Return the pork, garlic and onions to the wok/skillet and then add the
pineapple pieces, the fish sauce and the lime juice. Toss well.
Just before serving, sprinkle with the coriander/cilantro leaves and
chopped mint - toss again lightly.


---
Notes
---

Good with Basmati rice

--
Cheers
Chatty Cathy

In article >,
"Ed Pawlowski" > wrote:

> Bourbon and ice cubes

Scotch and water. ;-)
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

ChattyCathy > wrote in news:xkfol.15040$EO2.5712
@newsfe04.iad:



Archived.


Thanks..... chommie.


--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

In article >,
ChattyCathy > wrote:

> Omelet wrote:
>
> > In article >,
> > ChattyCathy > wrote:
> >
> >>
> >> pork and cilantro
> >
> > Argh! ;-)
>
> Sorry, can't remember... is that because you are one of
> The 'Cilantro-tastes-like-soap' Brigade (TINB)? Or because you just
> don't fancy the combination of flavors?

Cilantro tastes like soap. <g>
Can't control my genes!

Sent you a survey suggestion. Might want to limit it to whiskey
preferences to keep it simple? <shrugs>
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet wrote:


> Cilantro tastes like soap. <g>
> Can't control my genes!

Ah. S'pose you can't ;-)
>
> Sent you a survey suggestion.

So you did. <g>

> Might want to limit it to whiskey
> preferences to keep it simple? <shrugs>

Will see what I can do...

--
Cheers
Chatty Cathy

Wim van Bemmel wrote:
> On Sat, 21 Feb 2009 18:10:40 -0500, Jean B. wrote:
>
>> Joseph Littleshoes wrote:
>>> There's a type of Spanish grape that's hugh, big as a small plum and as
>>> such can be cored and have a dollop of a soft cheese or good cream
>>> cheese placed inside it.
>>>
>>> The first time i had such a thing i was schocked! just schocked! i was
>>> told it was a grape but did not notice it was stuffed with a soft
>>> cheese, and when the juice of the grape mingled with the flavors of the
>>> cheese it was like "WOW!" Add a sip of a nicely chilled white wine and
>>> a bit of fresh bread and it was ambrosial
>>>
>>> The same person that served the stuffed grapes also occasionally
>>> wrapped them in a bit of thinly sliced baked bacon, bacon that had been
>>> baked in the oven with a light dusting of brown sugar then quickly
>>> wrapped around a big grape and set to cool. This is the same person
>>> that routinely served an half an avocado individually, on ice, with a
>>> spoon. With a big shot of a very good rum in the seed hole. --
>>> JL
>>>
>> Does anyone here have any idea what type of grape that is? This sounds
>> intriguing.
>
> I do almost the same, but no grapes, Algerian dates.
> Stuffing with saurkraut is delicious too, especially if wrapped in thinly
> sliced bacon, and then browned in a skillet. But there is no penalty on
> stuffing with cream cheese. It misses the combination of the sweet and
> sour flavors, though.
>
When and if I can eat dates, that sounds odd but interesting.
Sometimes the oddest-sounding things are excellent discoveries!

--
Jean B.

In article >,
ChattyCathy > wrote:

> Omelet wrote:
>
>
> > Cilantro tastes like soap. <g>
> > Can't control my genes!
>
> Ah. S'pose you can't ;-)
> >
> > Sent you a survey suggestion.
>
> So you did. <g>
>
> > Might want to limit it to whiskey
> > preferences to keep it simple? <shrugs>
>
> Will see what I can do...

Just an idea. Cheers! :-)
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

ChattyCathy > wrote in news:UXfol.45176$RJ7.40983
@newsfe18.iad:

> Omelet wrote:
>

>>
>> Sent you a survey suggestion.
>
> So you did. <g>
>
>> Might want to limit it to whiskey
>> preferences to keep it simple? <shrugs>
>
> Will see what I can do...
>



Waiting..... waiting.... waiting.............


(It's called 'sharking' over here)


:-)

--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

In article >,
PL > wrote:

> ChattyCathy > wrote in news:UXfol.45176$RJ7.40983
> @newsfe18.iad:
>
> > Omelet wrote:
> >
>
> >>
> >> Sent you a survey suggestion.
> >
> > So you did. <g>
> >
> >> Might want to limit it to whiskey
> >> preferences to keep it simple? <shrugs>
> >
> > Will see what I can do...
> >
>
>
>
> Waiting..... waiting.... waiting.............
>
>
> (It's called 'sharking' over here)
>
>
> :-)

Just for once, I'd like to win the TFH! Even when on line and following
the list, I've always missed it. <g>
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet > wrote in newsmpomelet-58E3B2.11354922022009
@news-wc.giganews.com:

> In article >,
> PL > wrote:
>
>> ChattyCathy > wrote in news:UXfol.45176
$RJ7.40983
>> @newsfe18.iad:
>>
>> > Omelet wrote:
>> >
>>
>> >>
>> >> Sent you a survey suggestion.
>> >
>> > So you did. <g>
>> >
>> >> Might want to limit it to whiskey
>> >> preferences to keep it simple? <shrugs>
>> >
>> > Will see what I can do...
>> >
>>
>>
>>
>> Waiting..... waiting.... waiting.............
>>
>>
>> (It's called 'sharking' over here)
>>
>>
>> :-)
>
> Just for once, I'd like to win the TFH! Even when on line and following
> the list, I've always missed it. <g>



Take a number, wench :-)


Waiting......... waiting...........waiting......... :-)


--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

In article >,
PL > wrote:

> Omelet > wrote in newsmpomelet-58E3B2.11354922022009
> @news-wc.giganews.com:
>
> > In article >,
> > PL > wrote:
> >
> >> ChattyCathy > wrote in news:UXfol.45176
> $RJ7.40983
> >> @newsfe18.iad:
> >>
> >> > Omelet wrote:
> >> >
> >>
> >> >>
> >> >> Sent you a survey suggestion.
> >> >
> >> > So you did. <g>
> >> >
> >> >> Might want to limit it to whiskey
> >> >> preferences to keep it simple? <shrugs>
> >> >
> >> > Will see what I can do...
> >> >
> >>
> >>
> >>
> >> Waiting..... waiting.... waiting.............
> >>
> >>
> >> (It's called 'sharking' over here)
> >>
> >>
> >> :-)
> >
> > Just for once, I'd like to win the TFH! Even when on line and following
> > the list, I've always missed it. <g>
>
>
>
> Take a number, wench :-)
>
>
> Waiting......... waiting...........waiting......... :-)

<snicker>
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"Omelet" > wrote in message
news
> In article >,
> "Ed Pawlowski" > wrote:
>
>> Bourbon and ice cubes
>
> Scotch and water. ;-)
> --

J&B Rocks Double

Wim van Bemmel wrote:
> On Sat, 21 Feb 2009 18:10:40 -0500, Jean B. wrote:
>
>
>>Joseph Littleshoes wrote:
>>
>>>There's a type of Spanish grape that's hugh, big as a small plum and as
>>>such can be cored and have a dollop of a soft cheese or good cream
>>>cheese placed inside it.
>>>
>>>The first time i had such a thing i was schocked! just schocked! i was
>>>told it was a grape but did not notice it was stuffed with a soft
>>>cheese, and when the juice of the grape mingled with the flavors of the
>>>cheese it was like "WOW!" Add a sip of a nicely chilled white wine and
>>>a bit of fresh bread and it was ambrosial
>>>
>>>The same person that served the stuffed grapes also occasionally
>>>wrapped them in a bit of thinly sliced baked bacon, bacon that had been
>>>baked in the oven with a light dusting of brown sugar then quickly
>>>wrapped around a big grape and set to cool. This is the same person
>>>that routinely served an half an avocado individually, on ice, with a
>>>spoon. With a big shot of a very good rum in the seed hole. --
>>>JL
>>>
>>
>>Does anyone here have any idea what type of grape that is? This sounds
>>intriguing.
>
>
> I do almost the same, but no grapes, Algerian dates.
> Stuffing with saurkraut is delicious too, especially if wrapped in thinly
> sliced bacon, and then browned in a skillet. But there is no penalty on
> stuffing with cream cheese. It misses the combination of the sweet and
> sour flavors, though.
>

Chocolate & figs? Figs stuffed with chocolate?

Its more than 2 ingredients but here's the recipe for chocolate mint figs.

chocolate mint figs

1/2 cup good quality grated semi sweet chocolate

4 tablespoons finely chopped fresh mint leaves

48 almonds toasted and coarsely chopped

24 fresh figs cut in half. (mission or calimyra figs)

Preheat oven to 350 degrees F.

In a small mixing bowl, combine the chocolate, mint, and almonds,
stirring well. Press a little of the mixture into each fig half.

Lightly spray or wipe a baking sheet with vegetable oil. Place the figs
on the baking sheet and bake for 15 minutes. Serve warm or at room
temperature.
--
JL