[SunRescue] Vinophiles of the world unite

[Bran Tregare]

Sounds Nummers :)  You should try Cajun pot-roast sometime :)

  Take 3 ot 5 lb pot roast, make 20 slits into it, in each slit place 2 
garlic cloves and 1 hot pepper of your favorite cariety, the cajun chef who 
made it and i learned it from used tabasco peppers, for more kick, thai red 
chilies. for less, sections of an anaheim chili pepper.  place in roaster 
or dutch oven, salt/pepper the top, and add a splash of angostura bitters 
and 2 cups water or 1 cup water 1 cup wine and cover.  cook in 350deg oven 
until finished (roughly 30 mins per pound (IIRC))



At 06:50 PM 4/12/01 -0500, you wrote:


>On Thu, 12 Apr 2001, Bill Bradford wrote:
>
> > Amy - tell them about the garlic.
>
>he calls me up in tn and says, i'm cooking "x", what should i put in it? i
>say, you probably want to put a few cloves of garlic in. silly me,
>thinking he would know the difference between 'clove' and 'bulb'. he wound
>up putting roughly 4 bulbs' worth of garlic (thats about 60 cloves, mind)
>into his dinner.
>
>and HE ATE IT.
>
>more proof that bill is an alien.
>
>--a
>
>
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