Ingredients
1/3 oz swiss chocolate almond
1/3 oz bailey's
1/3 oz peppermint schnapps
Directions
(Please excuse the typos, and LAYER your shooter or you may as well
drink from the bottle).
Geez you people in the "Non-shooter" states don't know what you are
missing They are a great way to break the nonotony (n=m) of the old
boring drinks that we ususally have. And I agree with Carlos they are
more popular with the University and Collage crowd, heres another for
those who feel adventurous.
Food & Wine RT [*] Category 9, Topic 18 Message 22 Wed Nov 20, 1991
D.MAZUR [Brewmaster] (Forwarded)
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator, net/node 004/005
Servings: 6 servings
Chocolate Chip Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into the distant past, in truth as far as the early Egyptians, and quite possibly further than that. However, mostly, these early records were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe found, according to historians are a few tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Later on, in The time of the romans 25BC a man called Apicius assembled a few documents which described recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, main course and desserts, a very modern way of dining. This early Roman chef recounts how the cooks of Roman times were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern cooks like thyme, fennel and dill. Continuing our culinary historical journey, there are two interesting cookery books dating from the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, they are not about the indian curry that we all know today, but rather recipes for the types of meals prepared for the rich and wealthy people of the period. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the East, including parsley and basil. These new herbs and spices was responsible for an increase in books on cooking, most of which still exist in private collections. Over the succeeding few centuries, the powerful families of the West tried to lay on the most exotic banquets, and as a result the best cooks and their recipe collections were greatly in demand. Even so, it was during the nineteenth century that fine cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. When we get to the 20th century, recipe books are increasing in popularity due to increased literacy, more leisure time and having more money. The TV revolution brought us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Chocolate Chip recipe.
