Text 1683, 117 rader
Skriven 2006-05-22 23:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Beer
============
 -=> Quoting Dave Sacerdote to Michael Loo <=-

 DS> Red Stripe....
 DS> it was Rasta Falstaff, mon.

When I was a kid it had quite a cachet. It was after all what James Bond
drank when he was in Jamaica.

Later when I had one (as an expensive import) it turned out to be just
a beer.

And it sounds like their marketing people smoke a lot of ganja...

"Two very dashing gentlemen, Thomas Hargreaves Geddes and Eugene Desnoes
form Desnoes & Geddes Company Limited. The company makes extremely
delicious and popular sodas as well as distributes imported liquors.

They open the Surrey Brewery on Pechon Street. It is a very happy time!
Beautiful Jamaicans dance in the streets.

World War II brings large numbers of Canadian and American troops to
Jamaica. Red Stripe sales skyrocket into beautiful Jamaican clouds. This
is the start of something very, very big.

Jamaica gains independence from Britain. Many Red Stripe beers are
consumed.

By now, the almighty company has grown a bit larger. Desnoes & Geddes
becomes part of the Guinness Brewing Worldwide (DIAGEO) to distribute
Red Stripe goodness all over the world. Hooray international!"

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Swiss Veal Roast (Kalbsbraten)
 Categories: Swiss, Veal, Bacon, Wine, Casseroles
      Yield: 8 Servings
 
      4 lb Veal roast, room temp.
  1 1/2 ts Salt
    1/2 ts Pepper
    1/4 c  Butter
    1/2 c  Minced carrot
    1/2 c  Minced onion
    1/2 c  Minced celery
    1/4 c  Minced bacon
      1    Bay leaf
      1    Garlic clove, minced
    1/2 ts Ground thyme
      1 c  Dry white wine
           Parsley sprigs
 
  Nika Standen Hazelton, the author of _The Swiss Cookbook_ has this to
  say on the matter:
  
  "A juicy, tender veal roast is one of the glories of Swiss cooking,
  found in restaurants and homes alike as a festive dish.  It is not
  difficult to make, provided certain principles are observed..."
  
  "I think veal is best roasted in a covered saucepan, which should be
  just large enough to contain the meat.  Very little liquid should be
  added to the meat, the idea being that it should cook in its own
  juices. A container that just fits the meat makes this easier, a large
  container dispels the juices.  The for cooking the meat covered is to
  prevent its drying out, which happens easily with veal, especially
  when, as in this case, there is not enough liquid in the pan to baste
  it with."
  
  "To my mind, the best gravy for veal is made by pureeing the pan
  juices and vegetables in a blender, or by straining them through a
  fine sieve. The gravy should not be thickened with flour, the pureed
  vegetables give it body.  Depending on the consistency you want the
  gravy to have, the pureed mixture can be diluted with a little more
  liquid (wine, bouillon, or diluted drippings, _hot_, never cold.)  Or
  if it is too thin, the gravy can be boiled down; the evaporation of
  the liquid will thicken it."
  
  Another advantage of cooking veal this way is that a small roast,
  which would shrink to nothing if oven-roasted in the conventional
  manner, can be used satisfactorily."
  
  Method:
  
  Make sure that the veal roast is _not_ barded--that is, wrapped in
  sheets of fat.  If it is, remove the barding.  Rub meat with salt and
  pepper. Heat butter in a heavy casserole just big enough to contain
  the meat. Over high heat, brown the meat on all sides; it should be
  chestnut-colored.
  
  Push the meat aside, and add the carrot, onion, celery, bacon, bay
  leaf, garlic and thyme.  Still over high heat, cook until the
  vegetables are browned.  Lower the heat and add wine or other liquid.
  
  Simmer, covered, in preheated slow oven (325:F) about 30 minutes to
  the pound, or 1-1/2 to 2 hours.  The meat should be tender and its
  juices a clear yellow color, without a trace of pink.
  
  Check occasionally for moisture.  If there is a danger of sticking and
  scorching, add a little more _hot_ liquid.  There should be about one
  inch of liquid at the bottom of the pan during cooking-time.  Turn the
  meat three times during the cooking-time, to ensure even cooking.
  
  When the meat is done, remove it to a hot serving dish and keep hot.
  Puree the pan liquid and vegetables in a blender.  Return to pan.  To
  achieve desired consistency, thin with a little more of the liquid
  used for cooking and heat through.  Or if the gravy is already too
  thin, boil it down.
  
  Slice the meat and arrange in overlapping slices on a platter. Dribble
  a little gravy around the meat--not over it.  Serve the remainder
  separately. Decorate the platter with parsley.
  
  From: Brian Mailman
 
MMMMM
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