Language:
switch to room list switch to menu My folders
Go to page: First ... 77 78 79 80 [81] 82 83 84 85 ... Last
[#] Sat Jan 08 2011 23:59:35 EST from Ladyhawke @ Uncensored

Subject: Re:

[Reply] [ReplyQuoted] [Headers] [Print]

Yum!  And adding raspberry syrup makes it even better.



[#] Sun Jan 09 2011 09:15:09 EST from dothebart @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

schnapps - another german word? ;-)



[#] Sun Jan 09 2011 13:42:09 EST from IGnatius T Foobar @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

Yup. We don't have a different word for it here. The bottle I have open right now is Rumple Minze brand -- made in Germany.

[#] Sun Jan 09 2011 13:54:03 EST from dothebart @ Uncensored

Subject: Re:

[Reply] [ReplyQuoted] [Headers] [Print]

hey, theres gotta be a reason I don't know this ;-)

just en.wikipedia knows it, and google says its "german style schnapps" :-]



[#] Sun Jan 09 2011 18:17:08 EST from dothebart @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

hm, its Scharlachberg, not burg which would be scarlet-mountain instead of -castle.

these guys: office@mixology.eu

are in fact researching wo the actual importer to the US is, and where precisely its manufactured.

they even called the guys in Scharlachberg and got the reply that its not from them.

http://www.mixology.eu/de/forum/spirituosen/rumple-minze

oh, and its got a facebook page?

http://www.facebook.com/pages/Rumple-Minze/266346365591



[#] Sun Jan 09 2011 23:04:13 EST from IGnatius T Foobar @ Uncensored

Subject: Re:

[Reply] [ReplyQuoted] [Headers] [Print]

Ok, I checked the label on the bottle, and it says that it's made in Canada under license from a German distillery. I guess that counts as "imported" but not really.

Rumple Minze is a liqueur, which probably classifies it as an American style schnapps. It is 100 proof and very tasty. :)

[#] Mon Jan 10 2011 14:07:19 EST from Spell Binder @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

It's definitely very tasty. Especially if you chill it beforehand in a freezer.

[#] Tue Jan 11 2011 00:44:35 EST from Harbard @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

The schnapps we have here are about twice as strong as in Germany.  100 proof = 50% alcohol by volume.  There it is much lower....like 20-30%.  Most of what you get tastes like cough syrup.  The older I get the more I hate the sweet stuff.  The more I apreciate subtle flavors...single malt whiskey.  Pity I can't afford the real good stuff.  The best bargain in single malt is Tomatim..about $24.  My favorite so far is "the Dalmore Cigar Malt", which they don't make anymore.



[#] Tue Jan 11 2011 11:15:21 EST from IGnatius T Foobar @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

I wouldn't drink a liqueur straight up, except perhaps as an after dinner drink (at which point my favorites would be B&B or DiSaronno).

Any other time, a nice single malt would be quite enjoyable indeed.

[#] Tue Jan 11 2011 19:30:02 EST from wizard of aahz @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

<sip>

B&B???
Single Malt?


Wouldn't know anything about those.

[#] Tue Jan 11 2011 22:30:48 EST from Ladyhawke @ Uncensored

Subject: Re:

[Reply] [ReplyQuoted] [Headers] [Print]

...said the spider to the fly...

 

Artichokes steamed in a rice cooker with homemade hollandaise sauce and angel-hair with a lemon-caper-mushroom-white wine-butter sauce, complemented with a white reisling and and a walnut dark-chocolate bark.

I think I just took 10 years off my life - and it was completely worth it!



[#] Wed Jan 12 2011 21:16:38 EST from IGnatius T Foobar @ Uncensored

Subject: Re:

[Reply] [ReplyQuoted] [Headers] [Print]

What exactly does a rice cooker do? (Yes, I know, "it cooks rice." But how does it go about cooking the rice? Is there something special about it?)

[#] Wed Jan 12 2011 21:46:01 EST from Ladyhawke @ Uncensored

Subject: Re:

[Reply] [ReplyQuoted] [Headers] [Print]

It's kind of a combination steamer/pressure cooker.  I don't know the science behind it, but I can tell you that I have steamed both on the stove and using a regular steamer - but neither of those have provided such flavorful veggies or fish.  I also use it for stews, soups, and quinoa with great results.  One of the best $30 kitchen tools I've ever bought.



[#] Thu Jan 13 2011 12:27:42 EST from IGnatius T Foobar @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

In keeping with the tradition of making dothebart say "hey look, another German word" ...

Today (and yesterday too) I made Bauernfrühstück for breakfast.



[#] Sat Jan 15 2011 16:46:16 EST from wizard of aahz @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

Last night's dinner for 13 people..


Matzoh ball soup (well Kreplach's were made too)
Salad
Apricot chicken
long grain wild rice
vegetable medley (carrots, peppers, squash, onion, broccoli)

and then dessert.

Guest stayed until midnight.

We'll call that a win.

[#] Sun Jan 16 2011 12:20:44 EST from Ladyhawke @ Uncensored

Subject: Re:

[Reply] [ReplyQuoted] [Headers] [Print]

But were there cooookies?



[#] Mon Jan 17 2011 15:30:22 EST from skpacman @ Uncensored

Subject: Re:

[Reply] [ReplyQuoted] [Headers] [Print]

Bauernfrühstück

(literal translation) = "Country Breakfast"

What, exactly, is in said breakfast dish?

-- 
Stephen D King
Network Admin
Blurred Vizion Studios
outsider@blurredvizionstudios.com



[#] Tue Jan 18 2011 04:21:26 EST from dothebart @ Uncensored

Subject: Re:

[Reply] [ReplyQuoted] [Headers] [Print]

probably ham, egg and other such stuff. rather un-light ;-)



[#] Tue Jan 18 2011 07:38:34 EST from IGnatius T Foobar @ Uncensored

Subject: Re:

[Reply] [ReplyQuoted] [Headers] [Print]

That's right. :) Basically an application for leftover ham. I diced up a bunch of leftover ham, a potato, and half an onion, browned 'em all up in a skillet, and then tossed in an egg before plating. Yes, this dish is normally called "hash" but when I saw a cool German word for it I couldn't resist.
:)

Go to page: First ... 77 78 79 80 [81] 82 83 84 85 ... Last