Text 17540, 88 rader
Skriven 2007-07-01 22:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: fruity pebbles 754
==============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Re: Big Rock Brewery
 ML> Still haven't tracked down the stuff. Been looking for a decade.
 JW> Their web site said they had distribution in 22 states but didn't
 JW> say which ones. I e-mailed them for details.

 ML> Like me, performed in a dozen countries, but only one or
 ML> two venues in each?

It had at least limited distribution in 22 states at one time. But no
more. The company answered me email promptly, saying that exporting
their unpasteurized beer in refrigerated vans was just too costly to
maintain. They no longer export. 

No matter. You have a ton of brew pubs, micro-breweries and macro-
brewery premium lines of your own these days.

 JW> the American Revolution. [g]

 ML> I sort of thought a lot of Tories escaped north'ards; I know
 ML> mostly into Nova Scotia, but I figure elsewhere as well.

Yep. Into ontario too. They called themselves United Empire
Loyalists. None of my direct ancestors were UE but many great aunts
and uncles by marriage were UE descendants.

 JW> Title: Sabretts Push Cart Onion Hotdog Relish

 ML> Looks like ketchup with onions in it.
                  
According to homesick ex-New Yorkers, it rose above that and became
something sublime.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: DAUBE OF BEEF PROVENCALE
 Categories: Beef, French
      Yield: 6 servings

      1 kg Beef; in large cubes
      2    Garlic cloves; chop fine
      3 tb Olive oil
  1 1/2 c  Red wine
           Bouquet garni
    125 g  Pancetta; thick slices/cubed
      1 lg Onions; diced fine
      2    Carrots; sliced thick
      2    Tomatoes; peel/quartered
    1/2 c  Stock- beef
      1 sl Orange rind
           Salt
           Black pepper; fresh ground
           Parsley- flat-leaf; chopped

  Place beef in a large glass bowl with garlic, half the olive oil,
  wine and bouquet garni and marinate for at least 3 hours. Heat
  remaining oil in flame-proof casserole dish and saute the pancetta
  for 3 minutes till fat is transparent.

  Drain beef, pouring the marinade into a saucepan. Boil rapidly
  till reduced by half. Meanwhile, add beef to pancetta and cook for
  a further 5 minutes. When marinade has reduced, add to casserole
  dish with bouquet garni. Add tomatoes, stock, and orange rind  and
  season with salt and pepper. Cover and simmer gently for 2 to 2
  1/2 hours, or till meat is tender. Spoon meat into a deep serving
  dish.

  Remove bouquet garni from sauce and skim off fat. Pour sauce over
  meat and garnish with parsley. Serve with creamy mashed potatoes.

  From: THE ADVERTISER, COOKING, 16 MAY 2007
  By: TRACEY LINGUEY
  Typed by: KEVIN JCJD SYMONS

MMMMM




Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)