I had an aunt that raised goats. We brought home an ample supply of goats milk after one of our visits - raw and unpasteurized goats milk. We didn't drink it fast enough, so we ended up with some less than fresh milk left over. My mom thought that by using it to make hot chocolate, we wouldn't notice that it was no longer fresh.
For those of you that haven't experienced it, goats, in person, have a very distinct and very strong musk smell. When goats milk ages past its consumable stage, it takes on an aftertaste that is very similar to that musk smell. The smell is bad enough. You really don't want to experience it as a taste.
The chocolate was not enough to hide the taste. Not even close. I understand that to some people, goat cheese is a bit of a delicacy. However, to this day, just the mention of goat cheese, goat's milk, or anything goat related brings that musk taste back to mind.
(Talking of barmen...) There's a mythical character in South Africa called Van - short for Van der Merwe which is a very common surname. He is a rather stupid but loveable character who is the butt of many jokes. In one, he visits a Village pub in the UK. The local Squire comes in, clicks his fingers at the barman and says "Harry, my usual, please!"
Harry the barman cracks a couple of raw eggs into a glass and hands it to the Squire. He knocks them back and then sighs with satisfaction.
Van's curiosity is piqued. "Excuse me", he says, "But why did you do that?"
The Squire replies "Well firstly my good man, it's none of your business. Secondly, I happen to like it. And thirdly, it puts lead in my pencil!"
Van is impressed. Back in South Africa, he goes into his local bar. "Hey, Van" says the barman, "Welcome back. What are you having?"
"Give me two raw eggs in a glass" says Van. "Van, are you mad?" asks the barman. "Just do it!" replies Van.
He knocks back the eggs, can't stand the taste and spits them out. "Gee, Van" says the barman" Why did you do that?"
"Well firstly, my good man, it's none of your business"
@David: ...in fact i saw a recipe recently for Green Eggs and Ham...
About 12 years ago my mom and little bro' came over at Christmas for a visit. I had a friend with an Emu farm so I'd gotten an Emu Egg -- which is about the size of an Ostrich egg (like 8" across) -- I don't know if they are all this color, but the one I had was emerald green (the shell -- not the contents). So I got a bottle of Dom Perignon champagne, and some ham, and on Christmas morning we started the day with "Green Eggs & Ham & Champagne"
@Karen....your post about icecream reminds me of a staple of South African restaurants - the "Don Pedro". This consists of Icecream mixed with whisky, brandy or (preferably) a sweet liqueur - you can use pretty well anything that's to hand - usually served in a wine glass. It's also made at parties where it is usually mixed in a bucket using a couple of tubs of icecream and a bottle or two of liqueur. It is then called "Hooligan Juice" because of the likely effects.
A friend of mine from the UK was once in Johannesburg with his late teens daughter and we chanced to meet. We went to a nearby restaurant and after the meal I ordered a Don Pedro. "What's a Don Pedro?" she asked. "It's also called Hooligan Juice.... " I started to explain, but she cut me off. "I'LL HAVE ONE!"
Speaking of daiquiris and nutmeg, here's another one from the Old Jokes Home:
Once there was a doctor who always stopped by a bar for a daiquiri on the way home. The bartender got used to this regular customer so when he saw the doctor coming down the sidewalk, he'd quickly make a daiquiri the way the doctor liked it -- with a sprinkling of nutmeg. That way the drink would be ready when the doctor came in the door.
One day the bartender saw the doctor coming and started to make the usual daiquiri, but discovered he was out of nutmeg. In a panic, he looked for something he could substitute. The best he could find were some hickory nuts, so he ground them up and sprinkled them on the daiquiri, hoping for the best.
The doctor tasted the concoction, considered it for a moment and said: "This daiquiri is very good, but there seems to be something different."
The bartender replied: "That's a hickory daiquiri, Doc."
A Book For All Reasons Bernard Cole1 Comment Robert Oshana's recent book "Software Engineering for Embedded Systems (Newnes/Elsevier)," written and edited with Mark Kraeling, is a 'book for all reasons.' At almost 1,200 pages, it ...