Text 22903, 88 rader
Skriven 2007-11-16 21:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Bourbon
===================
-=> Quoting Dave Drum to Dale Shipp <=-

 DS>   Jack Daniels is not bourbon -- it is sour mash wiskey.  But I'll
 DS>   certainly admit that the distinction between the two in taste is
 DS>   minor.

 DD> It's more a matter of law. Originally in the US Bourbon was only that 
 DD> whiskey that came from Bourbon County, KY. That has since been
 DD> expanded  to cover all of Kentucky.

 DD> Since Old #7 is in Lynchburg, Tennessee ..... sour mash corn likker.
 DD> BTW - whilst a lot of bourbon is sour-mash, not all of it is.

I've been lead to believe that Tennessee sour mash corn whiskey is
charcoal filtered before barrelling and that Bourbon isn't. Certainly
JD seems smoother than some Bourbons I've tasted. But then again I
am not a Bourbon expert (it's not a common beverage in Canada) and
may not have come across the Good Stuff yet.

While checking out regional sandwiches and snacks I came across
this:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: About Pepperoni Rolls
Categories: Sandwiches, American, Info
  Servings: 1 text file
           
           pepperoni sticks
           bread dough

This article is about a snack originating in Fairmont, West Va. The
term "pepperoni roll" is also used in some parts of the U.S. to
refer to a stromboli made with pepperoni.

The pepperoni roll is a snack popular in West Virginia and some
nearby regions of the Appalachian Mountains. Ubiquitous in West
Virginia (particularly in convenience stores), but traditionally
little known elsewhere, it is arguably the food most closely
associated with the state

The classic pepperoni roll consists of a fairly soft white yeast
bread roll with pepperoni baked in the middle. The pepperoni can be
either in the form of a stick or of several slices folded together.
During baking, spicy oil from the pepperoni suffuses the bread. Most
people prefer the rolls to be moist but not soggy; thus, the texture
of the bread is an important factor in the rolls' quality. A typical
pepperoni roll weighs about three ounces, and can be eaten as a
snack or as the main dish of a lunch. Pepperoni rolls can be eaten
cold, or can be warmed slightly in an oven or microwave.

Some variations on the original pepperoni roll contain cheese and/or
chile peppers. In 2005, a pizzeria in Chesapeake, Ohio (directly
across the Ohio River from Huntington, West Virginia) introduced a
deep-fried pepperoni roll, dubbed the 'pepperoni zinger.' 

A popular legend holds that the pepperoni roll was invented in the
1920s by Giuseppe Argiro, owner of the Country Club Bakery in
Fairmont. Some historians have disputed this claim. However, it
seems highly likely that the dish originated among the coal miners
of north-central West Virginia in the first half of the twentieth
century. The pepperoni roll bears a resemblance to the sausage roll,
which originated in the mining communities of Great Britain, as well
as to the Italian calzone. All these foods allow a miner on a break
from a tiring and dirty job to eat a full meal with a minimum of
fuss. Pepperoni and other Italian foods became popular in north
central West Virginia in the early 20th century, when the booming
mines and railroads attracted many immigrants from Italy.

Although recipes for homemade pepperoni rolls are available, most
West Virginians buy the rolls in shops. Most commercially available
pepperoni rolls are made within the state by small, family-owned
Italian-American bakeries. The rolls can be found in virtually every
grocery and convenience store in West Virginia. Churches and schools
in the state sometimes have pepperoni roll sales to raise funds.

  From: Wikipedia, The Free Encyclopedia
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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