Text 15920, 118 rader
Skriven 2007-05-25 19:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Bacon
=================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> The brewery consolidations that swept the US in the mid-
 DS> 1980's really kicked the hell out of the beer market. It turned
 DS> out to be an interesting phenomena:  The US went from having 
 DS> thousands of small local brewers, to having a handful of huge
 DS> national and regional brewers, back to having thousands of small
 DS> local brewers again

The same phenomenon occurred here as well.

 JW> "For some weird reason, tho, US Fosters is better than at home"
 
 JW> Imagine that!

 DS> Heh.  It's probably a different brew for export.  A lot of 
 DS> export breweries do that.  Remember how I told about one of
 DS> my Mexican tenants and how he would never buy Corona at the
 DS> local liquor store because in Mexico, Corona was cheap
 DS> swill "for poor people"?  I've since found out that he might
 DS> as well have bought some Corona down here - it's not the same
 DS> stuff they sell locally.  
 
I find Corona quite drinkable and ignore those who slam it.

(Dos XX is still better though.)

Part of export and/or brewing internationally under licence issue is
that some states demand 3.2 brew and other jurisdictions 5.5. The 3.2
version is always inferior.
                 
 JW> Microbrews!!!! Sam Adams...."

 DS> [laughs] He's right about the microbrews, but I wouldn't put
 DS> Sam Adams in that category any more.

True, they are very successful and international in scope. (We can
get it here.) Just like my standby Big Rock of Alberta which I have
written about here before.
                 
 JW>  "you can buy Coopers Beer from Wholefoods."

 DS> This is good news, because I was planning to get to Whole Foods
 DS> and Trader Joe's this weekend.

We will need a report if you are successful in your quest.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chris's Pumpkin Pecan Pie
 Categories: Desserts, Pies
      Yield: 12 Servings
 
      2 c  Firmly packed brown sugar
      4 tb Butter; softened
  1 1/3 c  Pecan halves
      6    Eggs
      4    Egg yolks
      2 c  Pumpkin puree
      2 tb Flour
    1/2 ts Ground cloves
    1/2 ts Ground cinnamon
      1 ts Salt
      4 c  Whipping cream
    3/4 c  Confectioner's sugar; for
           Garnish
           TART PASTRY:
  1 1/2 c  Flour
      1 ts Sugar
    1/2 ts Salt
    1/2 c  Unsalted butter; chilled and
           Cut into
      1    Egg
      2 tb Cold water
 
  Prepare 2 unbaked tart shells. Preheat oven to 400 degrees F. Line
  unbaked shells with aluminum foil and fill with dried beans or
  metal pie weights. Bake 12 minutes; remove foil and beans. Set
  shells aside to cool completely. Mix 2/3 cup brown sugar and
  butter. Spread half of mixture in bottom of each of the cooled
  tart shells. Dot each shell with half the pecans and bake 10
  minutes; set aside.
  
  While pastry bakes, mix eggs, egg yolks, pumpkin puree, flour,
  remaining brown sugar, cloves, cinnamon, salt, and 2 cups whipping
  cream.
  
  Reduce oven to 325 degrees F. Place an equal amount of filling in
  each pastry shell; bake until a knife inserted into pie is dry
  when removed (about 45 minutes). Cool.
  
  Beat remaining cream with confectioners' sugar and pipe onto pies
  at serving time.  Makes two 8-inch pies, serves 12 to 16.
  
  Tart Pastry:  Place flour, sugar, and salt in a medium mixing bowl
  or in work bowl of food processor. Cut butter into flour using a
  pastry blender or 2 knives, or with quick on-and-off bursts if
  using food processor. Beat together egg and the water. When flour
  mixture resembles coarse crumbs, stir in egg-water mixture; mix
  only until dough begins to hold together. Divide dough in half and
  press each half into an 8-inch tart pan. Refrigerate for 1 hour or
  wrap carefully and freeze for up to 1 month. Use as directed in
  recipe. Makes one 11-inch tart shell, two 8-inch tart shells, or
  fourteen 3-inch miniature tart shells.
  
  From: "J. Moseley"
 
MMMMM

Cheers

YK Jim


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