Text 22461, 179 rader
Skriven 2007-11-08 09:00:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Poplar culchur
======================
On 11-02-07 MICHAEL LOO Scribbled to DAVE DRUM about Poplar culchur 372

ML> DD> Their new deal - responding to Kentucky Fried Colonel's $8.88
ML> DD> for 12  pieces (leg & thigh) - is 10 pcs (same deal - all dark)
ML> DD> for $7.99. 

ML>80c a piece is pretty good, especially if you do what Carol does
ML>and ask for "mostly thighs." Apparently, the places often
ML>get a surplus of thighs, because little kids like drummers.

Hmmmmm - hadn't thought of that. Thanx for the tip.   Bv)=

ML> DD> It's a few cents per piece more that KFC - but, the quality
ML> DD> makes it  worthwhile - to me, anyway. And Popeye's is better
ML> DD> cold than Colonel is  hot.   Bv)=

ML>I was about to say, a neekle for quality isn't a bad deal.

Well, yeah. What is your opinion (if any) on Church's Chicken???

ML> -=> Dave Drum said to All <=-

ML> DD> MillerCoors' Miller Chill, a new brew that targets Hispanics
ML> DD> with its  touch of salt and lime, might register more sales once
ML> DD> SABMiller

ML>Why isn't it called Quebrador Frio or something, then. What a
ML>silly idea ... well maybe not so silly, as anything to add flavor
ML>to a Miller ...

I agree WRT High Life and Lite. MGD is marginally better than Budwater 
but not better than Busch (or Amber Bock).

ML>Though I liked Schlitz okay (preferred it to Bud, which I
ML>preferred to Piels, which I preferred to Naragansett, which I
ML>preferred to Miller, the Champagne of bottled beer), it was
ML>a bit too starchy-tasting for me (speaking of which, how do
ML>you get by with beer if you're so extra sweet?), and it did a
ML>terrible job putting Milwaukee on the map (where's Milwaukee,
ML>anyway?).

Milwaukee is between the Harley Davidson corporate seat and Lake 
Michigan - somewhere to the north of the Great American Outback and 
south of the Sheboygan Bratwurst Plant.

It's a matter of picking my sins ... and realising that being extra 
sweet only means that my body deals with blood glucose differently that 
the bodies of "normal" people.

Corn, tatties and bread actually do worse things to my blood sugar than 
a bottle or two of beer. Which, when pointed out to them really pisses 
off the Carrie Nations of the 21st Century. I am not - and never will be 
"White Ribbon".  Bv)=

Even though I don't imbibe much - I do partake occasionally. And will 
continue so to do.

ML> DD> Although I must say that so far SAB has not made the bean
ML> DD> counter  mistake of the Stroh's bunch of homogenising their
ML> DD> output into the same  frothingslosh (and not very good
ML> DD> frothingslosh at that) with different  labels in the name of the
ML> DD> bottom line.

ML>We used to pay a nickel a can more for Stroh's, but eventually
ML>we paid a nickel a can less, then it went away. I never figured
ML>out what fire brewing was all about, anyhow.

Well, you have to heat the mash somehow to get the sugars started 
breaking down to where the yeasties can get to them. And Marketroids 
will be Marketroids, y'know?

ML> DD> There is hope that Leinies will be left alone. Hiram Walker
ML> DD> bought  Makers Mark, after all. And left it alone to continue
ML> DD> with what made  them one of the best bourbons extant.

ML>If they can be convinced that they have a steady market for
ML>Leinie's it'll continue more or less as before. But if they
ML>have weird expectations for the brand and start setting
ML>unreachable targets for it, the quality will drop so the
ML>managers can make their short-term goals, and kablooey.

So far the management of SAB seem to have their heads screwed on 
straight and are not letting know-nothing bean counters dictate "maximum 
profit". Apparently they are comfortable with the current profit 
picture(s) of their various holdings.

Had a new taste the other night. Blanton's Single Barrel Bourbon. Have 
you ever tried it? When the host dragged out the jug I thought it was 
going to be Haig & Haig Pinch. Not bad for a bourbon. Sniffed of caramel 
- like most bourbons. Tasted reminiscent of a Heath bar made with 
bittersweet chocolate and with an undertone of vanilla. Sort of a 
peppery dark caramel aftertaste.

I felt quite honoured after I got home and Googled the sipper. It's 
about U$60/750ml. Near to the cost of a good bottle of Reposado Tequila.

Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cornmeal Cake With Fresh Fruit Compote
 Categories: Cakes, Fruit, Desserts
      Yield: 10 servings
 
    2/3 c  All-purpose flour
    1/2 c  Yellow cornmeal; plus
           - cornmeal for coating pan
      1 ts Baking powder
    1/4 ts Salt
    3/4 c  Unsalted butter
    3/4 c  Sugar
      3    Eggs
      1    Egg yolk
      1 ts Vanilla

MMMMM-----------------------FRUIT COMPOTE----------------------------
      4 c  Sliced assorted stone fruit;
           - such as plums, apricots &
           - nectarines
    1/4 c  Sugar
 
  This cake from columnist Flo Braker is a baker's dream: It's easy to
  make, tastes great and is versatile enough to be served all year long.
  Here, it's paired with a selection of stone fruit: apricots, plums,
  nectarines. Another time, serve it with sliced strawberries and
  whipped cream, or poached pears flavored with fresh ginger. It's a
  natural partner to ice cream, frozen yogurt or creme fraiche. It's
  also immensely satisfying served plain, with a simple sprinkling of
  powdered sugar.
  
  To prepare the cake, adjust the rack to the lower third of oven and
  preheat oven to 350 degrees. Grease an 8 x 4 x 3-inch loaf pan; dust
  with cornmeal, tapping out excess.
  
  For the best results have all ingredients at room temperature. Sift
  together the flour, cornmeal, baking powder and salt; set aside.
  
  Using an electric mixer, preferably with a paddle attachment, beat the
  butter at medium speed until creamy and smooth. Add the sugar and beat
  until light. Add the eggs, 1 at a time, beating well after each
  addition. Add the egg yolk and beat until well blended. Stir in the
  vanilla. Add the dry ingredients to the butter mixture, stirring until
  well blended.
  
  Spread the batter evenly in the pan. Bake for 40 to 50 minutes, or
  until a cake tester comes out clean when inserted into the center of
  the cake. Remove from oven and let cool in the pan for about 10
  minutes. Invert the cake onto a wire rack, then carefully remove the
  pan. Let the cake cool completely before slicing.
  
  The Fruit Compote: Put the fruit in a large bowl, add the sugar and
  toss to combine. Set aside for at least 1 hour, tossing occasionally.
  After about an hour the fruit will give off its juices.
  
  Serves 10
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 15 June 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


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