MSGID: 1:261/1466.0 581aca2c
 -=> On 11-02-16  08:09,  Dave Drum <=-
 -=> spoke to Mike Powell about souse <=-

 DD> I have hauled a lot of booze and even more empty bottles to 

When I was a young pre-teen lad, I had a part time job at a local bar.
One task was to stack the cases of empty beer bottles so they could be
sent back to the distributor for cleaning and reuse.  Stale beer and
roaches were not pleasant.

 DD> distilleries. The odour of fermentation and distillation is
 DD> very distinctive and pervasive and can be smelled miles 
 DD> away. For instance the pong of Hiram Walker's Canadian 
 DD> operation can be detected all over Walkerville and most of 
 DD> Windsor. And we won't even mention the Bardstown area of 
 DD> Kentucky.

There used to be a Calvert distillery on my route home from work.  One
could smell it for some distance driving by -- but it was not all that
unpleasurable.

 DD> commented on it to a resident I was told "That's the smell of money,
 DD> boy!" 
 
Another smell of money in my experience was the open trucks carrying
oranges from the groves to the juice factory.  Think of rotten orange
peel amplified by one or two orders of magnitude.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lamb Curry
 Categories: Indian, Lamb
      Yield: 4 Servings
 
      4 lb Boneless, trimmed lamb
           -shoulder
           -Salt and black pepper
      1 c  Oil
      3    Onions, diced
      2 tb Pureed garlic
      2 tb Black mustard seeds
      2 tb Garam masala
      2 ts Turmeric
      2 ts Ground cardamom
      2 ts Cumin, ground
      1 ts Dried red pepper flakes
      2 qt Brown lamb stock or canned
           -chicken broth
           -Plain yogurt and Fried
           -Onions, for garnish
 
  Cut meat, as uniformly as possible, into 2 by 3inch cubes. Generously
  sprinkle with salt and pepper.
  
  Heat oil in a large Dutch oven over high heat. Cook meat until golden
  brown on all sides, then reserve on a platter. In same pot, cook
  onions, stirring occasionally, until golden. Reduce heat to medium,
  add garlic and all dry spices, and cook about 3 minutes, stirring
  occasionally. Return meat to pan and pour in lamb stock. Bring to a
  boil, reduce to a simmer, and cook, uncovered, 1 hour 15 minutes.
  Occasionally skim and discard fat that rises to the top.
  
  Ladle warm stew over a bed of basmati rice and serve with Orange Dal
  with Ginger and Garlic. Garnish with yogurt and Fried Onions. Serve
  immediately.
  
  Yield: 6 servings
  
  From: Sylvia Steiger                  Date: 01-07-98
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:32:02, 03 Nov 2016
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