beans

I third it. Yum.

Mojito is a true Cuban drink. The original recipe didn't contain soda, nor ice (for obvious reasons, outlined below). The precursor of the Mojito, the Draque or Draquecito and was prepared at that time with Aguardiente de Cana, water, lime juice, sugar and yerbabuena. Yerbabuena is not indigenous of Cuba, but was brought in the island by African slaves from Haiti. The Draque, named after Sir Francis Drake (called in Spanish, El Draque). Apparently it was his favourite drink before doing battle in the Caribbean sea. The Draque developed in the mid-nineteenth century, into a rum based drink with the arrival of Senor Don Facundo Bacardi in Cuba. As far as guarapo (Spanish, also vejou in French), I'm not sure where that fits in as I thought that was the fermented sugar juice used to distill cachaça. Does any of that help? The "modern" Mojito recipe, as shared and posted by one wise cocktailian, Dom Costa, [different forum] is as follows: [emphasis mine] Thank you George, queneau, apetail, Dom and DrinkBoy. edit to add: Re "Mojito" http://www.webtender.com/iforum/search.cgi?q=Mojito

:wub: :wub: :wub: One of my favourite all time places to visit.

Is this your book? I know what a heartache it can be to loose a book, I hope you may find your replacement.

Oh! I forgot a two other hot apple cider creations -- quite appropriate for this week, no? Heat up the cider and give either of these a try: Golden Delicious 1 1/4 ounces Goldschlager Captain's Spiced Cider 1 1/4 ounces Captain Morgan's Spiced Rum And while I'm on a Captain kick this one I know is delicious: Pirate's Spiced Rum Tea 1 1/4 ounces Captain Morgan 6 ounces hot tea 1 cinnamon stick 1 teaspoon honey Combine and garnish with an orange slice.

Found this and I think it'll be one for the short list of yet to try: Hot Scotch 3/4 ounce Scotch 1/2 ounce Drambuie 1 ounce fresh lemon juice 5 ounces hot water 1 teaspoon of sugar Combine in a preheated, footed coffee mug. I'd probably float a wafer thin, whole lemon wheel for an attractive garnish.

I'd think about drinks with rum. What about recipes that use brown sugar? I understand this sugar is lovely in coffee and tea too. I haven't tried this type of sugar, yet so I'm not exactly sure if it would be a good substitute for brown sugar. But I would manage to say it may provide a different and pleasing nuance, so why not? Here's a place to start.

my head is beginning to ache... Dave, if more fish are being taken, then there is more fish to take. Commercial openings are very regulated and monitored. Fish police float alongside, in the air and stroll around harbor docks. So, yes they do catch the bugger that has also taken more than their share out sport fishing, too. Regarding fishermen travelling great distances, I have no idea what those folks are doing up north in Bristol Bay, but the guys filling the harbors with gill netters, seiners and trollers are fishing almost in front of downtown Sitka if it weren't for a few small islands and a couple mountains. This is Deep Inlet, and I've skiffed out in a beat up Boston Whaler to watch. Then go down the road, 7 miles, toward the Mill and you can watch them make their sets in Silver Bay. Conversely head down the toward the other available direction for another total of 7 miles to the Old Sitka site and Starrigavan and you can see the fishing happening in Katlian Bay. Just around the corner from that is Nakwasina. Sure skippers may decide on travelling south to Ketchikan or northeast to Tenakee Inlet, or brave open ocean to Slocum Arm and Khaz Bay. But many skippers charter a bush pilot for a short trip of fish spottting. (One of which is a friend of mine that also does contract work for Dept. of Fish and Game spotters to determine commercial openings). One skipper, I know, loves flight so much, he owns an ultra light that he takes out for a birds-eye view of where the fish are. Also, I think I've stated this in some other salmon bickering thread, subsistence is another whole big can of worms, an entirely seperate issue and one of which I do not see any need to throw into this circus ring. typos - bleh

Somewhere up-thread I asked if this issue should be researched as to bringing salmon farming in-land, similar to that what is being developed and studied for shrimp, thereby significantly reducing pollution. I'm not against all fish farming and am not in favour of its complete elimination. There are many examples of success to both the consumer and the environment. Salmon farming needs to go a very long way in eliminating the adverse effects it creates for the sole purpose of succumbing to consumer appetites as well as producing a product that has any amount of decent flavour or texture.

Robyn: Is that collective "you" me? Age has nothing to do with it. My family adored those high selling prices, as do I. I've personally benefitted much from those golden days -- funded my university studies and provided for many lovely things in my life. Your spin on it and not my intent. If you wish to eat salmon, seek out salmon caught from the wilds of the Pacific waters from hard working fisherpeople supporting themselves and their families. It is, in fact, seen as the environmentally conscious thing to do given the disease and polluting filth salmon farms create in our coastal waters. Go ahead and place the large workforces of fisher people, biologists, fishery employees from California, Oregon, Washington and Alaska out of their jobs and support an industry that requires tremendous reliance upon wild populations of other fish as a food source, pollute coastal waters and places several hazardous risks to actual wild salmon populations. And all for the sake of having a once prized fish imitated by a lesser quality at a cheap price. Hooray for consumerism! Go ahead and feel free to do so. I don't care. Does it matter that I do anyway? You are not in any position to ascertain such a personally evaluative statement about me. Please refrain from doing so in the future.

I don't have much history on the Hot Buttered Rum -- but I've also seen recipes using hot apple juice or apple cider, too. The first version I tried was with vanilla ice cream. Edit to add: I found an old recipe that was published sometime during the 1980's in Harper's Bazaar by a Susan Dooley that also worte a column on entertaining for The Washington Post. This one may be the closest to an original recipe: Hot Buttered Rum 1/2 dozen broken cinnamon sticks 20 cloves 1/2 pound brown sugar Rum Butter Add ingredients to a one gallon of water and simmer for one hour. Strain liquid into preheated pewter mugs til 3/4 full. Top off with rum and float a pat of butter on top. Serves 10-12.

Hot Buttered Rum Batter No. 1 Hot Buttered Rum Batter No. 2 I'll PM another one that I've got....

I'm still not sure about that fin thing, but could very well be in practice throughout all of Alaskan hatcheries. I haven't gone along during any of the commercial fishing trips -- all sorts of silly ideas about women being on board and bad luck! So none of us grand-daughters got to see what Grandpa does best. The one time I was invited along another handsome fisherman's boat to observe and shoot as many photos as I could manage, I had to cancel. I've found some studies where they were cut off and a short piece of wire was injected into the fish's snout, but it mentioned fisheries I think were located in south central Alaska. There is both a sport fishing and a commercial fishing side of this issue in state natural resource management. Sifting through multiple PDFs have been less than thrilling this afternoon and turkey day preparations are calling my attentions.... At any rate, here's an informative little PDF nutshell on Alaska's Salmon Management Program for anyone that is interested about the harvesting salmon from the wilds of Alaskan waters.

I had to giggle today. I got a mailing from the lovely folks at Tuaca with a glossy, full colour post card entitled "Start a new Thanksgiving tradition." On the reverse side were some "Bar Bites, Little-known tidbits." The most alarming was the note of Americans consuming as much as 4,500 calories on turkey day -- twice of the FDA recommendation. Also enclosed were five small temporary tattos of the Tuaca logo. (I *know* you are all dying to have one of these little treasures, so PM should you find yourself absolutely unable to get through another minute being without one! ) Tuaca Hot Apple Pie 1 1/2 ounces Tuaca Liqueur 5-6 ounces Apple Cider, warmed Pour Tuaca and warm apple cider into a pre-warmed, footed coffee mug. Top with whipped cream and a sprinkle of ground cinnamon. Garnish with a cinnamon stick. I have many winter warmer Hot Toddy-like recipes and will have too place them conveniently into one, organised spot. I so enjoy Glogg, Wassail and Hot Buttered Rums and have several recipes for each.... Yum. Have favourites? Seeking out any new or old ones? Curious about some of the tradition behind some of these heart warming cups of cheer?

ExtraMSG, and in part, DRColby: I'm not sure about the clipping of fins in Alaskan hatcheries. I'll have to ask my fisherman relatives. When I've gone fishing, I may have very well have caught one of those hatchery fish, or a truly wild one, I never noticed any physical differences. I'm sure somewhere in all of the salmon threads I've mentioned that there is much heated debate within Alaska regarding state managed (which seems to have a better track record) or federal management of its own natural resources. I trust in the state's commitment. Does this also need to address the global warming issues? I forgot from what specific year/date, Alaska on the whole has warmed up in temperature, on average, 2 degrees. Biologists were conducting studies regarding that difference in temperature and salmon returning to their home river. Some rivers no longer have fish returning to spawn. I think I've read somewhere that the salmon remember their own river from smell. Apparently that changes with global warming.

Welcome to eG Line Cook! Great pic too. I thought that cioppino and zuppa di pesca were sort of the same thing, only based upon what was the region's fresh catch of the day. I made this yesterday for a tailgate party that was today. Turned out wonderful with a guaranteed invite again for the next game and requests for more. I've always used red wine because we usually drink red wine with it. I look forward to more of your posts! edit: I've been typo-ing all day, so why would this post be any different?!

Oh, I haven't ever disputed that. I'm not the only one calling them wild. Take a good look at how many commercial fishermen there are. The hatchery fish don't have little fluorescent tags denoting which were from a hatchery and which were lucky enough to survive and were born in a stream. The numbers are estimates, but fairly good estimations on number, done by one considered to be an expert. This first article was done in 2001, in Oregon. I've cited Alaskan hatcheries and do not claim to have first hand knowledge of what sort of commercial fishing or hatchery activity occurs in Oregon. This is also an article regarding Oregon and a study of: Was there a follow up or conclusive study published? Again, not Alaska and also from 2001, but when considering the remainder of the paragraph: Then the questions become: Lesser of all evils? Would it be better if hatcheries did not exist? Could one differentiate, in actual taste, between a truly wild salmon, a hatchery but now mature salmon and then a enironmentally polluting, farm raised salmon? I would tend to believe a surviving hatchery raised fish and a truly wild, mature fish would taste much the same. I would also tend to believe that hatchery efforts are environmentally more beneficial than disease susceptible salmon farms. edited for clarity and issues with "close all tags"

So never mind the environmental concerns of pen raised salmon? [are my previous posts invisible? or the source of questionable authority?] Their pollution? The tremendous damage they cause to wild stocks when they've escaped? What about the USEPA reports have noted that the amount of fish needed to sustain a salmon farm exceeds what the farm will produce for sale at the market to the public? Where does the food for these penned salmon come from? Wild stock! If you'd like to see the Alaskan fisherman getting a fair share, then purchase and support Alaskan fisheries by refusing to purchase farm raised garbage. The State of Alaska has a terrific record for carefully regulating salmon harvests while preserving sustainability. It is the consumer that is willing to settle for something less than the real deal corrupting the market for what salmon does in fact taste like.

Like moving them inland? Here's some brief notes from the Monterey Bay Aquarium's Seafood Watch Program. And a few words regarding net pens: edit: link boo boos

Resource for this?

I LOVE it!

oh, umm, wait a minute! nah!

Ah, the mighty mojito. Yum, yum, YUM!

Not too many football fan responses. I tried here too. But I'm a die hard fan. And this is a toughie of a weekend. Michigan v. OSU! I'm watching and nearly biting my fingernails to the quick. And! If this isn't enough, well I've gotten tickets from a kind beer distributor for the Browns v. Steelers game tomorrow!! We'll be tailgating, weather permitting, at the marina and possibly boating over to North Coast harbor if the good weather holds. I've already started the cioppino, inspired/reminded by another eG recent Cooking thread, and will be toting that to the party. I'm not sure what everyone else is bringing. Bloody Marys better be on the list.

Yes, Maker's Mark and bread pudding are very good. Although I'm enjoying Maker's Mark in of itself, I couldn't enjoy bread pudding, naked and without this spiritous addition. Brandy is wonderful, but I tend to use that more towards Christmastime -- not very far away.