food

Yes, I love whisky.

Here is article:

Whisky can be made from different types of grains that include malted rye, wheat, maize, barley and malted barley. Whisky is derived from the Gaelic word for water. In Ireland (1495) the first record of whisky was found. Which was believed to be distilled by the monks.

Whisky types: Whiskies are mainly produced in the grain growing areas of the world. Whiskies differ in alcoholic content and quality.
Whisky - water of life.

Scotch whisky: Scotch is a whisky that is generally distilled for 2-3 times and should be matured for at least 3 years in the oak cask. The age is decided between distillations and bottling.

Oh hell, y'all: the March issue of Saveur is devoted to that miracle lipid, your friend and mine: butter. The tasting notes on 30 different butters forms the centerfold. It is all I can do to refrain from humping this ish; I nearly slept with it under my pillow.

For five whole dollars, I got spicy chicken on a stick, four spring rolls, and a bottle of water, all from street vendors today. I feasted like a Viking warlord underneath the platform of the LIRR while a parade passed me by...a delayed celebration of Chinese New Year's funded by a local church methinks. There was a dragon, and drums.

And in keeping my big trip outdoors fruitful...I managed to remember to buy mouthwash, as I'd initially planned to.

Yes, folks, it's true. I'm starting a pizza blog as well.

Now, you might think your old pal has always loved the cheesy pie, and you'd be right. Oh, how I crave it!

While certainly not my first encounter with the Snack of the Gods, I remember one particularly formative experience...

As a youngster, I was allergic to shellfish--a severe detriment here in Maryland, where the crustacean is king. Family gatherings would often feature steamed crabs, and I could not partake, and that made your pre-vegetarian buddy a little sad. Fortunately, I would get treated to an alternative meal instead. Once, when I was a wee lad of but 5, there was a crab feast at my aunt and uncle's house. My mom ordered me a large cheese pizza from Village Sub all for myself...and I ate nearly the whole blasted thing. I think I was just trying to prove a point--I'll show those crab eaters!--but I kept it down. I was hooked, but oh! what tummy pain!

Today, I am happy.

And, I'm totally stoked with breakfast cereal...seriously. I make my living preparing food for people..however, I rarely ever cook at home...nonetheless, I like cereal...a lot. It's no muss no fuss. Thusly, I'm completely awed with this new grape nuts product.....grape nuts trail mix crunch... I read another online review wherein, GNTMC was declared "too sweet". I disagree, I think it's just right...I like it with milk, and I like it mixed into my yogurt.

Also, it ain't cereal, but here's my ideal way to make plain rice...(the herbs are dry)

... and the law won.

Good friend and hot-dog wunderkind of Chicago, Doug Sohn, has just been served with the first official citation in the city for violating the foie gras ban.

He'd been warned previously--the sternly-worded letter was displayed proudly in a frame on his countertop right next to the Milwaukee Brewers racing sausage bobbleheads--but the cops showed up Friday morning to slap him with the citation, which can carry a fine of up to $500. They even sealed his foie gras as evidence!

CREAMY PESTO SAUCE

Recipe By : MESSAGERECEIVED c/o MASTERBOOK
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Mori-Nu silken soft tofu
-drained (10.5 oz)
1 c Parsley -- stems removed
2 Garlic cloves
2 tb Nutritional yeast "parmesan"
1 oz Fresh basil
1 t Lemon juice

I was cookin' it old school. Tonight's main course was a Ring of Plenty encircling creamed crab and veggies. Ring of Plenty, a recipe probably at least 50 years old, features macaroni, cheddar, eggs, breadcrumbs and a fanciful confetti of parsley, onions and pimiento. As a side dish, I made sweet and tangy baby carrots.

Old South Transparent Pie

1 partially baked 8-inch pie shell, cooled
1/4 cup unsalted butter
1 cup firmly packed brown sugar
3 eggs
1/2 cup light corn syrup
1 teaspoon vanilla
Pinch of salt

In a mixing bowl, beat the unsalted butter with the brown sugar. Beat in all 3 eggs, then stir in the corn syrup, vanilla and salt. Pour into the partially baked pie shell. Bake until filling is set, about 40 minutes. (Oven temperature not given, so use 375 degrees.) Serve pie wedges warm or cold.— From a recipe-sleuth Web site: www.hungrybrowser.com/phaedrus/m091201.htm

Dearest Blog,

Want to know what I had for breakfast?

Sno-Caps and milk!

And it wasn't too bad.

Yours,
Seitan