Text 10507, 97 rader
Skriven 2007-01-14 17:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Old booze
=================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> Any other old treasures?

 DS> Yeah, a 1950's bottle of Gilbey's gin.

All kinds of goodies.

Does the mortgage company have a lien on chattels that would prohibit
you from imbibing before the debt is paid off? Perhaps they'll let you
consume 1 bottle every anniversary as you build equity. [g]

 DS> they are all 80 proof!  Why are they watering down my fun?
 
 JW> Perhaps the proof varies from state to state. 

 DS> Apparently, some jurisdictions limit the allowable proof of alcohol
 DS> to 80.  Others don't (I don't think there are any limitations in
 DS> New England.)  Many distillers have switched over production to 80
 DS> proof only in order to streamline production and cut costs.

Just as I thought. I tried googling some old Canadian laws suspecting a
parallel here but couldn't find anything. All I know is Ontario, Alberta
and the NWT all sell 80 proof booze and have ever since I started buying
liquor around 1968.

When we went metric we converted from fifths (1/5 U.S. gallon = 25.6 fl
oz or 760 ml) to 750 ml, the size of a European wine bottle. Although we
lost 10 ml, there was no price reduction. In fact the price rose on the
excuse that the re-sizing and new bottles cost money. No surprise there.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Black Forest Cracker Bread (Knockebrot)
Categories: German, Breads
  Servings: 2 small loaves

  1 1/4 c  water
  1 1/2 TB dry active yeast
      2 TB honey
      6 TB olive oil
      3 c  bread flour; sifted
  1 1/2 ts salt
      2    eggs
      1 TB water
      1 TB caraway seeds
      1 TB poppy seeds
      1 TB kosher salt

Heat the oven to 375 degrees F. Grease the backs of two 11x17-inch
baking sheets with vegetable shortening; set aside.

Combine the water, yeast and honey in the bowl of an electric mixer
fitted with the dough hook attachment and mix on low speed until well
combined. Add the olive oil, flour and salt and continue mixing until
incorporated. Increase the speed to medium and mix the dough until it
forms a stiff ball. (If the dough is too wet, add a bit more flour.)

Remove the dough from the bowl, divide in half and stretch each half
over the back of one of the prepared baking sheets.

Beat the two eggs together with the tablespoon of water to make an egg
wash. Brush the dough with the egg wash and sprinkle with equal amounts
of the caraway seeds, poppy seeds and salt. Bake until golden brown,
about 25 minutes.

Cool the bread directly on the baking sheets and break into pieces to
serve.

Recipe Notes:

Crisp and flavorful, this bread is baked in large sheets and resembles
Middle Eastern lavash. This recipe calls for flavoring the bread with
salt, poppy seeds, and caraway seeds, but the options are virtually
endless. You might try curry powder or paprika, which are also
delicious.

Cracker bread pairs nicely with stews, soups, and salads. For a dramatic
and attractive presentations, break the baked bread haphazardly into
large pieces and arrange them in baskets.

From: Ron West To: Foodwine

MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




... If we don't change direction soon, we'll end up where we're going.
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