Text 17512, 73 rader
Skriven 2007-07-01 10:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: beer&stuff 753
======================
 DS> I had a Yuengling lager at the Trolley Stop tonight.   It was ok,
 DS> but not really my kind of beer.   I prefer the pale ales of Abita or
 DS> Sam Adams, or a Kilegin's red.

I always enjoyed that the fact that pale ales are often darker
than other beers - also much more flavorful. Interestingly,
the darkest Cognacs are often labeled VSOP, meaning "very
superior, old, and pale," where pale refers to the fact that
no artificial color has been added.

 ML> Not my favorite, but I'd drink one in a pinch, especially if
 ML> the temperature were in excess of, say, 100. Blue Moon (made
 ML> by Coors) is the best-selling of the white beers. We had a
 DS> I did not realize that Coors made beer:-}}

[whispered] Who do you think makes your Killian's?

 -=> Dale Shipp said to Dave Sacerdote about pigmeat <=-

 DSac> So:  Do you get your pork roasts with or without the skin still on?
 DS> I have seen pork skin on fresh pork in only two examples.   At our
 DS> BJs, they sell a fresh pork picnic ham (4-5 pounds) which has the
 DS> skin on it. At Han Ah Rem, the Korean market we will go to, I saw a
 DS> pork shoulder piece (also about 5 pounds) with the skin still on it.

I still think pork skin and fat are wonderful substances
from the playing-with-your-food standpoint as well as from
the culinary standpoint.

 DS> When we buy ham, it usually has skin attached -- but it is cured, is
 DS> tough and is not very edible to me.   Zim might like it, but I
 DS> don't. 

It can be rehydrated and made into something palatable,
with patience. When Charlie Chaplin started eating his
shoe in, I think, the movie The Gold Rush, he had the
right idea but was deficient in technique.

HEARTY BEAN & HAM SOUP
cat: soup, Australian, unnecessarily nasty
servings: 6

1 kg lean bacon bones
5 c water
1 lb cn haricot beans, rinsed and drained
2 carrots, diced
2 sticks celery, sliced
2 zucchinis, diced
1 lb cn tomatoes, peeled and diced
1 Tb tomato paste
2 Tb fresh parsley, chopped

15 minutes preparation + 1hr 15 minutes cooking
18 serves of vegies in this recipe

Place bones and water in a large pot. Bring to the boil
and simmer 1 hr. Remove bones, strip any lean meat from
them and set aside. Skim or blot visible fat from top of
pan. Add remaining ingredients except parsley and return
to the boil. Simmer on low until soup looks thick and
hearty, about 15 min. Return the lean meat and fold
through parsley just before serving.

Variation
Use 300 g dried beans and prepare according to packet
directions. Add soaked dried beans with bacon bones.
Replace haricot beans with borlotti or soya beans.

Source: Department of Health, State of Western Australia

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