Almost there!!

Well, it is amazing..  I thought: "well, I’ll just tell everybody about our visit to the Tobacco Barn Distillery here in the county, explain the process and show how they handle the various steps".   Well, as usual, if you ever want to know what you don’t know about something, try writing about it!  “then we take the wash…”  hey! I thought I knew what that is and why, so off to google and learn.   The distiller and owner of the place is probably ready for his product, as the feeder has asked him many questions which he always graciously and patiently answers.   It not being too far away from the cocktail hour (somewhere), I have decided to abandon my original plan of relating the tale of the Whisky (hey! It is America) and start afresh tomorrow telling the whole story! 

But in order to keep your interest peaked, I have been cleared to share the Remoulade Recipe we all enjoyed.  Apparently it was kind of handed down through family channels, with origins in New Orleans..  So (with chef’s comments):

Tobacco Barn Distillery Remoulade

Ingredients:

½ Cup Olive or Salad Oil (more salad than olive)

1 tsp. salt

2 ½ tsp. Paprika

¼ - ¾ tsp Cayenne

1 Garlic clove

⅓ Cup Tarragon Vinegar¹

⅓ Cup Creole or Horseradish Mustard²

2 Tbsp. Catsup

½ Cup Green Onions

Method:

Chop Green Onions (white and green parts)

Mince Garlic clove

Mix in food processor doing onions and garlic first

Notes/Info:

          1. Tarragon Vinegar

           is sometimes available in Grocery Stores, but you can             also make your own from dried or fresh:

    or:

    Take some fresh sprigs of tarragon from your garden, wash, and chuck them in a jar of white wine vinegar for a while.

2.  Creole Mustard

a.     The holy grail (as opposed to the Holy Trinity – a       New Orleans staple) is Zatarain’s 

b.     Horseradish Mustard is some what different, and there are many commercial varieties available

**********

Of course if you want to print the recipe, you may not want the Feeder ramblings in “notes”.   The original recipe above, thanks to the wife of the owner of the Distillery. 

As mentioned in a previous edition, FOJTE made up a batch when they returned to STL: 

Step One: Mis En Place

Step 3

And voila!

Dates: 

Back in the day, when I was doing what evolved into “the Bottom Feeder” I used to play with dates:  “if you multiply the day of the month by the number of the month and divide by the year, you get…..”  One of our Project Managers was particularly fond of my machinations. 

Anyway, I was a big chagrined by hearing from a reader reminding me the current set of dates fits the definition of a “palindrome” (reads same forward or backward: madam, racecar) and hence this week is sort of dubbed “Palindrome Week”

That is, today being 8-17-18 is the same sequence either way.  Works for 8/12 through 8/18.   And, it won’t happen again until…..next year..

Okay I think tomorrow will find time to construct the Whisky edition!

Mean while

DFD and
NMMJ