Text 7895, 78 rader
Skriven 2006-11-23 12:44:40 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: CIDER 61123
===================
 -=> Quoting Dave Sacerdote to Dale Shipp <=-

 DSh>   That was all before it became illegal to sell 
 DSh>   unpasteurized cider.  I don't know if that place 
 DSh>   is still in operation.

 DS> In Connecticut, unpasteurized cider has to be specially labeled with
 DS> all sorts of scary warnings etc. though it's still legal to sell.
 DS> Most places just pasteurize it because it's easier.

 DS> In Massachusetts, small operations like the one you describe are
 DS> still allowed to sell unpasteurized cider.  There was a huge
 DS> outcry against the pasteurization laws in Western Mass, which grows
 DS> tons of apples every year; not for the health reasons (most places
 DS> are washing the drops before grinding and pressing them) but 
 DS> because the expense of the pasteurization equipment would put many
 DS> of them out of business.

 DS> I'm glad I can still get "raw" cider.  I hate the pasteurized stuff.
 DS> It tastes like applesauce - the processing cooks the "crisp" right
 DS> out of cider.

Having drunk unpasteurised cider from Joan's farmer's market, I found
it far superior to the apple juice sold in supermarkets - and I
certainly didn't suffer any dire consequences.  Perhaps governments
object to its sale not so much for health reasons, but because it
could be kept and allowed to ferment naturally into an alcoholic
version, thus depriving the Excise people of tax?  Do you ever do
that, for personal consumption?   The presence of alcohol should have
the effect of destroying any pathogens.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mussels With Cider And Red Onions
 Categories: , one-pot
      Yield: 650 Cals,
 
     75 g  Butter
    450 g  Red onions; finely chopped
      3    Garlic cloves
    300 ml Cider
      2 kg Fresh mussels; washed,
           -debearded, tapped
           -and any open or damaged
           -ones discarded
    284 ml Double cream
           -Fresh parsley sprigs; to
           -garnish (optional)
 
  Use the freshest possible mussels for this quick supper dish. It also
  makes a delicious starter.
  
  Melt the butter in a large heavy-based pan. Add the red onions and
  cook, stirring, for 10 minutes or until soft, then add the garlic and
  cook for a further 2 minutes. Stir in the cider. Bring to the boil,
  then add the mussels. Cover and cook for 4-5 minutes or until the
  mussels have opened.
  
  Remove the mussels with a large draining spoon and put them into their
  serving bowls, discarding any mussels that haven't opened. Bring the
  liquor to the boil with the cream then bubble for 10 minutes or until
  reduced and lightly syrupy.
  
  Pour the sauce over the mussels and season to taste with salt and
  freshly ground black pepper. Serve immediately, garnished with some
  fresh parsley if you like.
  
  From: ONE-POT COOKING By: GOOD HOUSEKEEPING ISBM 1 84340 060 X
  Scanned by: KEVIN JCJD SYMONS   JULY 2006
  : Prep time:: 20 minutes Cooking time: 30 minutes SERVES: 4
 
MMMMM
 

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