FW: re: Kirsch

[robinlandseadel at comcast.net]

Sent just to me, but the rest of you will be thirsting for this [Sorry, Dr. Krafft, there will be gobblety-goop in this e-mailing)

Carry on!
-------------- Forwarded Message: --------------
From: Ande Grahn <andekgrahn at olympus.net>
To: robinlandseadel at comcast.net
Subject: re:   Kirsch
Date: Sat, 8 Mar 2008 16:44:26 +0000
> Its Only Cherry Brandy, Angel Mine
> 
> “Ma voix aigre et faussie…”
> 
>                                         Paul Verlaine
> 
> I'll tell you bluntly
> One last time:
> It's only maddening cherry brandy,
> Angel mine.
> 
> Where the Greeks saw just their raped
> Beauty's fame,
> Through black holes at me there gaped
> Nought but shame.
> 
> But the Greeks hauled Helen home
> In their ships.
> Here a smudge of salty foam
> Flecks my lips.
> 
> What rubs my lips and leaves no trace?
> ---Vacancy.
> What thrusts a V-sign in my face?
> ---Vagrancy.
> 
> Quickly, wholly, or slowly as a snail,
> All the same,
> Mary angel, drink your cocktail,
> Down your wine.
> 
> I'll tell you bluntly
> One last time:
> It's only maddening cherry brandy,
> Angel mine.                 Osip Mandelstam—1931
> 
> 
> 
> 
> 
> 
> 
> On 8 Mar 2008, at 07:52, robinlandseadel at comcast.net wrote:
> 
>           MB:
>           That only leaves this weekend for Robin's
>           suggested run-throughof CoL49, though...
> 
> Looks like we'll have to settle for an expanded history of Kirsch:
> 
>           Q: What is Kirsch?
>           --Connie Coughlin, White Lake, MI
> 
>           AskFN: Kirsch, also known as Kirschwasser, is a fiery clear
>           cherry brandy used in both savory and sweet cooking.
>           When used in savory recipes, Kirsch most commonly stirred
>           into cheese fondue near the end of the melting process. It
>           can also be served, generally in small shot glasses, alongside
>           fondue. (Its 80-proof power helps cut through the rich  
> oiliness
>           of the cheese.) As for its use in sweet foods: You can find  
> it in
>           the creamy filling of Black Forest cake, or flambéed as part  
> of
>           cherries jubilee.
> 
> http://www.foodnetwork.com/food/ck_culinary_qa/article/0,1971,FOOD_9796_4579966,
> 00.html
> 
>           Kirsch Punch Recipe
>           Submitted by: unknown [probablly an agent from Tri-Tri-Tri,  
> aw fuckit]
>           Ingredients:
>           3 cups water
>           1/2 vanilla beans
>           1 small cinnamon stick
>           1 cup sugar
>           1 slice lemon -- peeled
>           1 slice orange -- peeled
>           13 ounces can pineapple tidbits -- drained
>           4 oranges -- peeled and sectioned
>           6 lemon -- juice
>           2 bottles Rhine wine
>           2 cups kirsch liqueur
>           1 bottle champagne, chilled
> 
>           Turn this recipe into a puzzle! [click]
> 
>           Directions:
> 
>           Combine water, vanilla bean, cinnamon stick, sugar and
>           lemon and orange rind in a saucepan. Bring to a boil for
>           two minutes. Chill; strain into punch bowl. Add pineapple
>           tidbits, diced orange, lemon juice, wine and kirsch. Cover
>           bowl and chill for several hours. Add champagne just
>           before serving.
> 
>           This recipe from CDKitchen for Kirsch Punch serves/makes 22
> 
> http://www.cdkitchen.com/recipes/recs/62/Kirsch_Punch220.shtml
> 
> Now clearly this evidence [the 22 who are being served] points to the  
> T.W.I.T.S.
> 
> I'll be expecting al least twenty responses to this fresh new  
> evidence. Carry on!
> 
> 
> 
> 
> 
> 


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Subject: re:   Kirsch
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