The D'Mosa

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Merchant Seaman
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The D'Mosa

Post by Merchant Seaman »

Six pack of Miller High Life
Jug of Clamato
Hot sauce
Some Whiskey

Crack a High Life, drink it, open another and drink it

fill a glass about half way with high life

Drink the rest from the bottle

fill the rest of the glass with Clamato

Crack and drink a High Life

Add some hot sauce to the glass.

Drink.

Fill the glass again about half way with the remaining High Life, drink the rest of the bottle

Add Clamato to the glass

Add hot sauce.

Drink and enjoy

No this is not a Michelada, for that you would need lime and ice

But wait you ask...

"Why the Whiskey?"

You wonder.

Because you always need Whiskey in your house, who didn't know that?

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oettinger
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Re: The D'Mosa

Post by oettinger »

The never ending drinking story
Shut up Oettingerr
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Merchant Seaman
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Re: The D'Mosa

Post by Merchant Seaman »

Why should it end?

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Badfellow
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Re: The D'Mosa

Post by Badfellow »

Merchant Seaman wrote:
Sat Apr 17, 2021 4:31 am
Why should it end?
It’s a drinking ouroboros. I enjoy the simplicity and cadence of the recipe.


-edit-



Okay, here’s a question for you Merch: you’re obviously well traveled to numerous ports of call; what kind of hot sauces are we talking about on board a merchant vessel?

The subject of hot sauce interests me nearly as much as the subject of alcohol.
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Merchant Seaman
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Re: The D'Mosa

Post by Merchant Seaman »

Well what the chief steward stocks in the pantry can very

Personally I like

Cholula

Truff

Nam Jim

Chim Kai

Tapatio

Wasabi

Personally when making a D'mosa I like Cholula, which is also good in a bloody mary, also wasabi or horse radish is good in a bloody mary, for a bloody maria I like mixing with just sangrita, well honestly I just drink a tequila blanco neat and chase with a sangrita (which is the traditional way of enjoying tequila blanco in Mexico)

For a bloody molly I use H&P brown sauce, Worcestershire and horse radish.

Once you get away from the developed world hot sauces tend to be made by the cook, with each chef having their own recipe

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Badfellow
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Re: The D'Mosa

Post by Badfellow »

Yes, Cholula hot sauce is a solid stand-by, the lime flavor especially. It goes from eggs and bacon to beer, Bloody Mary and beyond. Truly a versatile creature.

In all honesty, I was expecting a single, blanket reply along the lines of "Tobasco". But I was pleasantly surprised to read a couple names from your list that I did not recognize (we don’t get a ton of Asian hot sauce in the landlocked Midwest, though that too is starting to change).

Merchant Seaman wrote:
Sun Apr 18, 2021 3:36 pm
...Once you get away from the developed world hot sauces tend to be made by the cook, with each chef having their own recipe...
That’s true in the over-developed world as well. As a consummate nerd, I typically grow a variety of chili peppers each year and make my own hot sauce by pickling and/or anaerobic fermentation. It is quite interesting to review the hot sauce and paste recipes of various folk cooks throughout the world. Korea, India and South Africa come to mind. And basically anything from greater South America.
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