Mookie Actually have read the magazine and used some of the recipes. If you are a working person (I wish) you can get great recipes for those every-other-day pot luck or some unknown holiday celebration.
Actually have read the magazine and used some of the recipes. If you are a working person (I wish) you can get great recipes for those every-other-day pot luck or some unknown holiday celebration.
Thanks to Chris / CopCarSS for my avatar.
He's tough !!!
Murphy Siding Mookie Actually have read the magazine and used some of the recipes. If you are a working person (I wish) you can get great recipes for those every-other-day pot luck or some unknown holiday celebration. You celebrate unknown holidays? Weird. Um...how do you know when to celebrate them, and what to make? Wait- I get it- you go on the wesite!
She who has no signature! cinscocom-tmw
Mookie Murphy Siding Mookie Actually have read the magazine and used some of the recipes. If you are a working person (I wish) you can get great recipes for those every-other-day pot luck or some unknown holiday celebration. You celebrate unknown holidays? Weird. Um...how do you know when to celebrate them, and what to make? Wait- I get it- you go on the wesite! Don't you work in an office? Don't you have the normal pre-holiday pot luck (that's about 15-20 and don't forget Mardi Gras & groundhog day) and then the rest of the celebrations - Doris got an engagement ring, Paul is getting married, Janet is expecting, and then "the weather is too nice/snowy/rainy" potluck and the 44 employees birthdays.....
Gee Toto, I don't think we're in Kansas anymore. I work in a lumberyard= 24 guys, and one gal in bookkeeping. We're probably less into celebrations, and more into indistinct grunting.
Murphy SidingMookie Murphy Siding Mookie Actually have read the magazine and used some of the recipes. If you are a working person (I wish) you can get great recipes for those every-other-day pot luck or some unknown holiday celebration. You celebrate unknown holidays? Weird. Um...how do you know when to celebrate them, and what to make? Wait- I get it- you go on the wesite! Don't you work in an office? Don't you have the normal pre-holiday pot luck (that's about 15-20 and don't forget Mardi Gras & groundhog day) and then the rest of the celebrations - Doris got an engagement ring, Paul is getting married, Janet is expecting, and then "the weather is too nice/snowy/rainy" potluck and the 44 employees birthdays..... Gee Toto, I don't think we're in Kansas anymore. I work in a lumberyard= 24 guys, and one gal in bookkeeping. We're probably less into celebrations, and more into indistinct grunting.
Holiday Celebrations? What are those?
RJ
"Something hidden, Go and find it. Go and look behind the ranges, Something lost behind the ranges. Lost and waiting for you. Go." The Explorers - Rudyard Kipling
http://sweetwater-photography.com/
Carl
Railroader Emeritus (practiced railroading for 46 years--and in 2010 I finally got it right!)
CAACSCOCOM--I don't want to behave improperly, so I just won't behave at all. (SM)
BergiemudchickenAre you gonna put the recipe for that wicked holiday stovetop homebrew on there at Christmas? Now there's an idea! But what, that could either endear me to people or make them hate me (once they actually try it). I guess it wouldn't hurt to see how many good Swedes are over there though! Take care,Erik
mudchickenAre you gonna put the recipe for that wicked holiday stovetop homebrew on there at Christmas?
Now there's an idea! But what, that could either endear me to people or make them hate me (once they actually try it). I guess it wouldn't hurt to see how many good Swedes are over there though!
Take care,Erik
You wouldn't be talking about glögg by any chance???
Can think of some other holiday goodies such as the Lucia buns, krumkake, limpa bread, etc Got lucky this last Christmas as my niece shipped me a package of lefse.
- Erik (whose farfar was from near Arvika and bestamor from near Stavanger)
Manager of the Reader's Digest Forum???? [Bergie's note: No, not the Reader's Digest forum, the TasteOfHome.com forum.] Now that has the potential of being curious in the extreme. The last time I looked at Reader's Digest I noted everything they printed was abridged so I assume you will be responsible for abridging posts to their forum
Whch cld mn u shrtn the ltr cnt
or
You take the sentences as offered and reduce the word count. (words)
All the best to you Bergie - thanks for your efforts on this forum.
Erik -
Sad to hear that you are leaving, but I wish you the best of luck in your new job.
You have done a great job, and it won't be easy for a new guy (or gal) to take over your job here!
Smile, Stein
We'll miss you, Bergie. Who will police the trackside diner now... That's a good question.
I think he's leaving for all the free food.
Not that I blame him.
Good luck Bergie, and don't be a stranger.
Nelson
Ex-Southern 385 Being Hoisted
Well, Best of luck. Come bt often, and thanks for all you've done. We'll lave a seat open for ya at the Diner, possibly in the kitchen... Do you prefer a table, counter stool, or a booth?
-Morgan
Erik: I just heard that you're leaving us. Good luck in the new job. You will truly be missed here.
Dr. Frankendiesel aka Scott Running BearSpace Mouse for president!15 year veteran fire fighterCollector of Apple //e'sRunning Bear EnterprisesHistory Channel Club life member.beatus homo qui invenit sapientiam
Just goes to show ya - hobbies last longer than jobs.
Good luck with your new position. Hey, can you use the same Avatar over there?
It takes an iron man to play with a toy iron horse.
Good luck Bergie.
Todd
Central Illinoyz
In order to keep my position as Master and Supreme Ruler of the House, I don't argue with my wife.
I'm a small town boy. A product of two people from even smaller towns. I don’t talk on topic….. I just talk.
Eric,
Good luck to you on your new job. Thanks for all the hard work and effort you put into this forum. Drop a line every now and then in the forum and let us know how you are doing.
ICRR
Traitor.
Bergie
For all have you have done here, Thanks.
Good luck in your new job, may it be all that you hope for.
Enjoy
Paul
PS Have you got a good recipe for Baba ghanoush? Goes great with carrot juice.
Erik,
Sorry to hear that you are leaving Kalmbach and the Trains.com forums. Thank you for everything.
Good luck at the new job!
Joe
My Model Railroad: Tri State RailMy Photos on Flickr: FlickrMy Videos on Youtube: YoutubeMy Photos on RRPA: RR Picture Archives
Bergie --
Take this with you (remember, Glögg is best guzzled by those with full beards, using the beard to filter out the lumps):
Swedish GlöggMakes about 1 gallon1.5 litre bottle of inexpensive dry red wine1.5 litre bottle of inexpensive American port1 bottle of inexpensive brandy or aquavit10 inches of stick cinnamon1 Tablespoon cardamom seeds2 dozen whole clovesPeel of one orange1/2 cup raisins1 cup blanched almonds2 cups sugarGarnish with the peel of another orange
NotesThere is no need to invest in expensive wine or brandy because the spices are going to preempt any innate complexity of a fine wine, but don't use anything too cheap. Remember, the sum will be no better than the parts. Do not use an aluminum or copper pot since these metals interact chemically with the wine and brandy and impart a metallic taste. Use stainless steel or porcelain.
Cardamom comes in three forms: pods, seeds, and powder. Do not use powder. If you can only find the pods (the look like orange seeds), take about 2 dozen and pop them open to extract the seeds. Cardamom seeds may be hard to find, so you may need to order them from a spice specialist like Penzeys.com.
AssemblyPour the red wine and port into a covered stainless steel or porcelain kettle. Add the cinnamon, cardamom, cloves, orange peel, raisins, and almonds. Warm gently, but do not boil. Boiling will burn off the alcohol.
Put the sugar in a pan and soak it with half the bottle of brandy. Warm the sugar and brandy slurry over a low flame. The sugar will melt and bubble until it becomes a clear golden syrup of caramelized sugar. If you wish, you can speed up the process a bit and create quite a show by flaming the brandy. Flaming will create a 2 foot high blue flame, so be sure there is nothing above the stove that can catch on fire. Then, stand back and light the brandy. Turn out the kitchen lights and watch it burn! This caramelization is crucial to developing complexity.
Add the caramelized sugar to the spiced wine mix. Cover and let it mull for an hour. Just before serving, strain to remove the spices, and add brandy to taste (about 1/2 pint). You can serve it immediately, or let it age for a month or two. If you are going to age it, make sure the bottle is filled as high as possible and sealed tight.
To serve glögg, warm it gently over a low flame or in a crockpot, and serve it in a mug. Garnish it with a fresh orange peel, twisted over the mug to release the oils.
You can easily tailor the recipe to your own tastes by changing the sweetness, potency, or other ingredients. Try brown sugar if you wish. Or Southern Comfort instead of brandy. The orange peel garnish, however, is essential to the fragrance.
Drink while seated and give your car keys to a friend.
Eric (Bergie),
It has been a pleasure, having you on this Forum. Quite an excellent job of keeping all these "kids" in line. You will be missed.
I wish you luck and happiness in you future endevors.
Modeling B&O- Chessie Bob K. www.ssmrc.org
Erik, I'd like to take the opportunity to wish you the best. But... who's gonna get custody of me?!?!
Marlon
See pictures of the Clinton-Golden Valley RR
So, if your not brave enough to drink this, you can use it to de-grease your locomotive?
Poppa_Zit Bergie -- Take this with you (remember, Glögg is best guzzled by those with full beards, using the beard to filter out the lumps): Swedish GlöggMakes about 1 gallon1.5 litre bottle of inexpensive dry red wine1.5 litre bottle of inexpensive American port1 bottle of inexpensive brandy or aquavit10 inches of stick cinnamon1 Tablespoon cardamom seeds2 dozen whole clovesPeel of one orange1/2 cup raisins1 cup blanched almonds2 cups sugarGarnish with the peel of another orange NotesThere is no need to invest in expensive wine or brandy because the spices are going to preempt any innate complexity of a fine wine, but don't use anything too cheap. Remember, the sum will be no better than the parts. Do not use an aluminum or copper pot since these metals interact chemically with the wine and brandy and impart a metallic taste. Use stainless steel or porcelain. Cardamom comes in three forms: pods, seeds, and powder. Do not use powder. If you can only find the pods (the look like orange seeds), take about 2 dozen and pop them open to extract the seeds. Cardamom seeds may be hard to find, so you may need to order them from a spice specialist like Penzeys.com. AssemblyPour the red wine and port into a covered stainless steel or porcelain kettle. Add the cinnamon, cardamom, cloves, orange peel, raisins, and almonds. Warm gently, but do not boil. Boiling will burn off the alcohol. Put the sugar in a pan and soak it with half the bottle of brandy. Warm the sugar and brandy slurry over a low flame. The sugar will melt and bubble until it becomes a clear golden syrup of caramelized sugar. If you wish, you can speed up the process a bit and create quite a show by flaming the brandy. Flaming will create a 2 foot high blue flame, so be sure there is nothing above the stove that can catch on fire. Then, stand back and light the brandy. Turn out the kitchen lights and watch it burn! This caramelization is crucial to developing complexity. Add the caramelized sugar to the spiced wine mix. Cover and let it mull for an hour. Just before serving, strain to remove the spices, and add brandy to taste (about 1/2 pint). You can serve it immediately, or let it age for a month or two. If you are going to age it, make sure the bottle is filled as high as possible and sealed tight. To serve glögg, warm it gently over a low flame or in a crockpot, and serve it in a mug. Garnish it with a fresh orange peel, twisted over the mug to release the oils. You can easily tailor the recipe to your own tastes by changing the sweetness, potency, or other ingredients. Try brown sugar if you wish. Or Southern Comfort instead of brandy. The orange peel garnish, however, is essential to the fragrance. Drink while seated and give your car keys to a friend.
23 17 46 11
I have a Swedish friend who served Glögg at a Christmas party two years ago. It's like drinkable furniture polish.
Good luck Bergie. hope you the best.
"The true sign of intelligence is not knowledge but imagination."-Albert Einstein
http://gearedsteam.blogspot.com/
Bergie:
I'll miss you, you're one of the Genuine Good Guys. You've always been a lot of help to me when I've had some problems with software, and you've done it with patience and good humor--sometimes when I didn't deserve it. .
Don't be a stranger.
And--oh, BTW, please, PLEASE don't tell those Reader's Digest cooks that Campbell's Cream of Mushroom Soup is the end-all and be-all of seasoning shortcuts, okay?
Seriously, my best wishes to you.
Tom
Tom View my layout photos! http://s299.photobucket.com/albums/mm310/TWhite-014/Rio%20Grande%20Yuba%20River%20Sub One can NEVER have too many Articulateds!
Best of luck, you will obviously be missed.
Or to make a pun of it "bye bye Bergie"
The mind is like a parachute. It works better when it's open. www.stremy.net
edblysardSo, if your not brave enough to drink this, you can use it to de-grease your locomotive?
I had to double-filter it, but it ran my snowblower all winter.
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