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=Mark

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  1. I've got a friend down in eastern Virginia that runs a farm and host's a yearly BBQ bash. He is what used to be described as a "Gentleman Farmer." He has persued many hobbies and will try pretty much anything. I like to think of him as a jack of all trades and a master of a good many of them. Well, to get this on topic, a couple years ago a friend of his came across an old 10 gallon still at an antique auction and figured my buddy might be interested in producing some "adult beverages." After months of research both online and on paper, as well as many in depth "experiments" he came into his own! Now there are going to be many folks who simply will never be able to get past the 80 proof barrier as far as the sensation of high alcohol content has on the mouth and throat. If this is the reason for the start of this thread I can only state that "no there are no good tasting high alcohol drinks." For those who have developed a taste for these drinks there are any number of flavorful concoctions from single malt scotch, many brandies and such (Goselings Bermuda Black Rum - Heaven!) and some liqueurs. But this stuff perfected by my farmer friend was unbelievable! I went to college in West Virginia, so I am well aquainted by the local product referred to as "shine." It generally serves as a utility to achieve a certain state of intoxication and the nuances of flavor are rarely much of a consideration. In other words it's usually pretty foul. The stuff produced down in the Tidewater by the "Hobbyest Artisan" was as smooth if not smoother than a sip of cool Absolut vodka. He has experimented with various bases such as corn, barly, apples and has made eu de vie with the leftovers of his wine production. My favorite was a batch made from peach squeezings. He generally runs the first distillation at slightly over 170 proof. At this stage just putting a drop to your lips sucks all the moisture from your mouth and it can be somewhat of a fire hazard. His farm has naturally soft artesian well water, and when cut down to 90 proof or so with it, his "beverages" are some of the finest distillates I've ever sampled. The peach liquor as I said was ultra smooth with just the barest hint of sweet peach flavor. Unfortunately I only get to sample the results of his current labor of love but once a year... :-( (Edited by markstevens at 10:16 am on Sep. 6, 2001)
  2. I forgot to mention the atmosphere at La Chalupa; wall posters advertizing upcoming hispanic music events and Mexican pop songs on the jukebox along with Spanish television, all too loud. It's great!
  3. Be careful what you ask when you say you want "real" Mexican! There is an authentic Mexican place in Red Bank across from the train station called "La Chalupa" that is run by Mexicans and caters to the recently booming Mexican immigrant population. If you go there, English spoken by the staff or customers is in the minority. There is litle if any cheese used in the cooking except for som whitish semi hard cheese used for flavor. No globs of melted cheddar and jack cheese over puddles of ranchero sauce. Also there is none of the standard tomato salsas, instead chips are served with both verde and rojas sauces. Guacamole is excellent and is made to order. There are a number of seafood, poultry and meat dishes, tacos (soft, I like the spiced pork), burritos, enchiladas and quesadillas, as well as several house specialties. I would hesitate to take someone to La Chalupa who is really used to the more familiar Tex-Mex type places, as the fare here is very different. Oh, and the prices are pretty authentic too, as I can get away with appetizer, entree, tax and tip for under ฟ!
  4. Pearl of the Sea Portugese restaurant just south of the Ocean Place Conference Center on Ocean Ave. in Long Branch. The place looks like a cheesy chicken and rib joint from the outside, but on the inside they have a blackboard listing dozens of specials featuring grilled meats, poultry and seafood. In many instances most of the clientele is talking in Portugese, and it may be difficult to place an order without resorting to pointing to the menu...
  5. No purist here either, and with my penchant for things spicy you know I've got to go with the Blairs Death Rain Habanero potato chips. Blairs Hotsauce company contracted out to the Rt. 11, NC. potato chip co. to produce these scorchers!
  6. =Mark

    Home-made pasta

    This recipe is a little involved, but the results are more than worth the effort...<p>Shrimp & Pesto Ravioli with Sherry Cream Sauce & Shitakes Ingredients: 1 lb. 31 to 40 count shrimp, peeled, deveined and boiled for 4 minutes. Drain and cool. 2 cups durum semolina flour 2 eggs water pesto pitted calamata olives 1/2 lb. shitake mushrooms 1/4 cup diced shallots 1/4 cup dry sherry 1 pint heavy cream 1/4 tsp. nutmeg olive oil 1/4 stick butter at room temperature 1/4 tsp Old Bay Seasoning Pasta: Combine eggs and flour thoroughly. If necessary, add water until proper consistency is attained. Knead for 5 minutes, then let rest on counter under a bowl for 20 minutes. Roll out dough with machine into a thin sheet suitable for making the raviolis. Lay pasta on wax paper sprinkled with semolina to prevent sticking. Raviolis: take a shrimp and smear one side with a dab of pesto and place pesto side down on pasta sheet. Place half of an olive on top of the shrimp. Repeat until there is a double row of 10 or 12 shrimp. Using your finger or a pastry brush, moisten around each shrimp with water. Roll out another sheet of pasta, and carefully lay over shrimp. Using your fingers, press the air out from around the shrimp and press pasta together around the shrimp. Use a pasta/pastry crimper/cutter to cut the individual raviolis. if making a large quantity, separate single layers with wax paper sprinkled with semolina (raviolis touching each other tend to stick and tear) and stack in a baking dish or tray. Raviolis may be prepared and frozen for later use. (Cook frozen raviolis for 2 extra minutes) To cook, bring a large pot of water to a boil. Add raviolis and cook for 4 or 5 minutes, stirring frequently. Remove from pot and drain in a colander. If not serving immediately, drizzle with a little olive oil and gently toss to prevent sticking. Cream sauce: Heat cream in saucepan until it is boiling vigorously. Reduce to 1/3 of its original volume and add nutmeg and Old Bay. In a sauté pan, sauté shallots and shitakes in a little olive oil until tender. While over high heat, add the sherry to the pan and flame off the alcohol. reduce until most of the liquid has evaporated. remove both the mushrooms from the heat, combine with cream in the saucepan and simmer for a few minutes. Add butter and whisk until sauce thickens. Season with salt and pepper. Ladle sauce over the raviolis and serve immediately.
  7. I wondered when this topic would end up on the subject of restroom attendants. Imagine applying for and being interviewed for that job. What about when friends and family ask about your career? They stand around handing out towels and soap and expect a tip! ####, for a tip I expect them to unzip and hold it for me...
  8. Patrons with ill behaved children that are allowed to run around playing tag with each other, while the parents either ignore them or beam at them like they're just the cutest little things...
  9. One of the New World ingredients that I've taken most interest in are chile peppers. Can you imagine Thai, Indonesian or Indian cuisine without them?
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