> I used to drink a beer that whose advertising imphasized 
> "fire brewed". I believe it was call Strohs.  I never 
> understood just what fire brewed meant in that context 
> though.

Most beer juice is extracted from grain heated
by steam, but fire brewing involves cooking in
kettles over an open flame. It's supposed to 
make a difference, but in my estimation you
have to have a good imagination to find ot.

 ML> I was a few years behind Molly Ivins in Houston at the 
 ML> same high school. I think I win.
> My mother was in school near Miss Lili (Jimmy Carter's 
> mother).  Two small towns in Georgia.

Oh, right, you mentioned that. But you never 
became president: the world would probably be 
better off if you did.
 
 > But then again I know a guy who said he had a crush on Sarah
 > Palin when they were in high school.
 ML> As with many high school girls, she was probably fine
 ML> if she didn't speak when she opened her mouth.
> BUT -- she wasn't blond -- so what explains it?

As Carol Bryant used to admit, people used to
accuse her of not being a natural brunette.

 ML> My father used to claim he had a crush on Maggie 
 ML> Thatcher when he was going for his fud and she was 
 ML> an undergraduette in the same lab.
> Perhaps at the time that might have been more 
> understandable.  Have you seen photos of the Queen 
> in her teen years?  Not bad looking at all.

I noticed that as early as the '50s.
 
 ML> Title: Cajun Spice Mix #2
> My dinner tonight was labeled as Cajun Blacken Catfish.
> It actually had a pretty decent dusting of spices, but 

I'm betting that Sysco makes a Cajun seasoning,
and it's likely not bad at all.

> I would have said bronzed, not blackened.  I liked it -- 
> first really spicy meal we have had here.  

If it had really been blackened in the Prudhomme
style, many people wouldn't eat it, and the fire
alarms would have gone off in the kitchen.

> On Wednesday, we plan to go out to Burtonsville to an 
> Indian restaurant for Gail's birthday.  Hope to get some
> non LCD food there also.

Happy birthday.

> I doubt that this would rate the adjective "spicy" to us, 
> and certainly not to you.  One teaspoon of curry powder 
> spread over six sandwiches does not spicy make.

It looks spicy enough, with all that garlic,
just not very hot. Not exactly my style, though.

      Title: Spicy Beef Medley

Curried Bay Scallops Risotto
categories: New York, fusion, starch, shellfish, main
servings: 4

1 Tb canola oil or clarified butter 
1 ts cumin seeds 
1/2 ts black mustard seeds 
1/2 ts fennel seeds 
1/2 ts ground turmeric 
3/4 c finely chopped onion 
1 ts finely minced fresh ginger 
1 1/4 c Italian arborio rice 
2 finely chopped fresh plum tomatoes 
4 c hot fish stock or water, as needed
1/2 lemon, juice of
1 lb bay scallops 
salt and freshly ground black pepper to taste 
1 Tb chopped fresh coriander

Heat the oil or butter in a heavy 3-qt saucepan, 
preferably nonstick. Add the cumin seeds, mustard 
seeds, and fennel seeds and cook until the seeds 
start to pop. Stir in the turmeric, onion, and 
ginger and saute over medium heat until the onion 
is soft. Stir in the rice and cook, stirring, 
about 3 min.

Stir in the tomatoes, then gradually add the hot 
fish stock or water 1/2 c at a time, stirring 
constantly and adding more liquid as the rice 
absorbs it. After 15 min the rice should be 
almost tender and all, or nearly all, the 
liquid should be used.

Stir in the lemon juice and scallops. Cover and 
cook 2 min, then uncover and stir a few seconds 
longer, until the scallops are just cooked 
through. You will see them start cracking around 
the edges.

Season the risotto with salt and pepper to taste, 
fold in the coriander and serve at once.

Florence Fabricant, NY Times 12/10/1995