Monks' Cookbook: Vegetarian Recipes from Kauai's Hindu by Satguru Sivaya Subramuniyaswami

By Satguru Sivaya Subramuniyaswami

This is often simply the kind of cookbook one may look forward to finding within the Mystic Trader's assortment. many
recipes accumulated over the process 25 years via clergymen on pilgrimage, vacationing the area, visiting
families and temples. each time they have been provided a very delicious dish, those priests would
coax, cajole or even beg the cook dinner for the coveted mystery to take again to the brothers. a lot of these
recipes are heavily guarded kin heirlooms passed down via generations. regardless of the mystery
behind it, each one recipe represents the best instance of connoisseur vegetarian delicacies.

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Extra resources for Monks' Cookbook: Vegetarian Recipes from Kauai's Hindu Monastery

Sample text

By the time of his death in 1870, he had established the reputation of Angostura bitters. Many bartenders used to make their own bitters utilizing a variety of ingredients. While many bitters recipes are proprietary and are kept under lock and key, several examples can be found in pre-Prohibition cocktail books. Thomas lists this recipe for “Decanter Bitters” in his 1887 Bar-Tender’s Guide: 31 ¼ pound of raisins 2 ounces of cinnamon 1 ounce of snake root 1 lemon and 1 orange cut in slices 1 ounce of cloves 1 ounce of all-spice Fill decanter with Santa Cruz rum.

Use an Old Fashioned glass. 3. Use a teaspoon of castor sugar or a sugar cube (or simple syrup). 4. Use just a little hot water. 5. Use Angostura bitters, and muddle the sugar water and bitters until well blended. 6. Don’t muddle the fruit; use it only as a garnish. 7. Use bourbon (high proof). 8. Cut a large strip of orange peel, and twist it over the glass. 9. Use as few ice cubes as possible. 39 The Old Fashioned Sir Kingsley Amis’s Bourbon Old Fashioned Sir Kingsley Amis, CBE (1922–1995), was many things during his life: the writer of more than twenty books, including the James Bond novel Colonel Sun (written under the pseudonym Robert Markham); a teacher; and an alcoholic beverage expert.

3 dashes Angostura bitters 1 orange slice 1 lemon wedge 1 maraschino cherry 1 sugar cube Ice cubes 2½ fluid ounces (75 mL) Irish whiskey Put the bitters, orange slice, lemon wedge, maraschino cherry, and sugar cube in an Old Fashioned glass and muddle well. Fill the glass with ice cubes. Add the whiskey. Stir well. ” 8 This recipe features the fruit as a garnish (no muddling) and adds a lemon peel twist to the mix. 1 lump, or 1 teaspoon, sugar 2 dashes Angostura bitters 2 fluid ounces rye whiskey 1 ice cube 1 lemon peel twist 1 orange slice 1 maraschino cherry Crush the sugar and bitters together in a mediumsized glass.

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