On Monday, June 15, 2015 at 8:10:53 AM UTC-5, Bruce wrote:
> On Mon, 15 Jun 2015 05:26:42 -0700 (PDT),
> wrote:
>
> >On Sunday, June 14, 2015 at 7:33:21 PM UTC-4, Bryan-TGWWW wrote:
> >> On Sunday, June 14, 2015 at 10:14:40 AM UTC-5, wrote:
> >> > On Sunday, June 14, 2015 at 7:53:09 AM UTC-4, Ed Pawlowski wrote:
> >> > > Our local seafood store had dry pack sea scallops so I picked up a
> >> > > pound of them for dinner. The supermarket had a bag of small
> >> > > potatoes, yellow, red, purple that just looked good. In the end, they
> >> > > don't taste any different than the big ones, but they do look good on
> >> > > the plate.
> >> > >
> >> > > We had:
> >> > > sea scallops with orange butter sauce
> >> > > potatoes
> >> > > garden salad with local lettuces
> >> > > naan bread (heated over the flame on the stove)
> >> > > sauvignon blanc wine
> >> > >
> >> > > For the two of us, this would have been easily a $100 meal for two at
> >> > > a fancy restaurant.
> >> > >
> >> > > The orange butter sauce I've made often. Sear the scallops in a pan
> >> > > with a generous helping of butter. When cooked, plate the scallops. To
> >> > > the pan, add a bit more butter if needed. Add a tablespoon of frozen
> >> > > orange juice concentrate and a big splash of your favorite orange
> >> > > liquor. Deglaze the pan, reduce a bit, and pour over the scallops.
> >> > >
> >> > > At dinner time is was about 75 degrees on the deck. Nice evening.
> >> >
> >> > Sounds good, Ed!
> >> >
> >> > I always keep a (small) can of frozen orange juice concentrate in the
> >> > freezer as a "staple" for applications like yours. Ditto with frozen
> >> > apple juice concentrate. I never actually make orange or apple juice
> >> > from them :-).
> >> >
> >> Just like with wine, if it's not good enough to drink, it's not good enough
> >> to use in a recipe.
> >
> >This sanctimonious comment brought to you from the guy who says he knows
> >nothing about wine and admits he adulterates his beer with seltzer.
>
You can *call* water (or carbonated water) an adulterant, but that's a stretch.
The correct word is dilutant.

http://www.lawineclub.com/artsearch....=2&as=212&dt=1
>
> And his wine as well, if I understand correctly what a "spritzer" is.
>
Folks have been mixing wine with water for many centuries. Doing so brings
the alcohol concentration down to a more healthful level. The beer that I
dilute has plenty of hops to be quite flavorful at 1:1, a "session" beer at
not much over half the price. I spent over 30 years consuming physically
unhealthful quantities of alcohol, and bringing down the alcohol percentage
makes perfect sense, now that I have drastically cut my total alcohol
consumption.

I drink a lot. I drink a lot of coffee, a lot of milk, a lot of tap water,
just a lot of fluids. I eat a lot of salty food too, which I enjoy. I used
to drink cheap light beer that tasted patently bad. All American ****water
beers taste bad. I still drink USA beer, but it's good beer, with no adjunct
grains and plenty of good quality hops, but those beers tend to hover around
6% ABV. Diluted to under 3%, they are still flavorful, even delicious, and
are only mildly intoxicating.

When dining out, I do drink beer undiluted, but I also drink icewater with
the food, and almost never have more than two beers. The transition between
over-drinking and my current healthful level of alcohol use happened very
quickly, with the aid of naltrexone, a *miracle drug* for treating Alcohol
Use Disorder. http://www.hamsnetwork.org/naltrexone/
>
> --
> Bruce

--Bryan