Text 12167, 147 rader
Skriven 2008-08-16 15:29:04 av Michael Loo (1:18/200.0)
  Kommentar till text 12083 av Jim Weller (1:123/140)
Ärende: pork bud 782
====================
 -=> Jim Weller said to Glen Jamieson <=-

 DD> Keep in mind the names of the original founders af the American
 DD> brewers - Anheuser (where d'ye suppose that name hails from?) and Busch
 DD> (same question). I'd say that they have as much claim to the Budweiser
 DD> apellation as the Czech honyocks.

The thing about the Czechs is that they're not that much
different from the Bavarians. Bohemia and Bavaria are pretty
close - Cesky Budejovice, which is the home of Budvar (now
called Czechvar in various parts of the world, because of the
infernal meddling of the said Anheusers and Busches), used to
be also called Boehmische Budweis, the putative home of
Budweiser. It's unclear where the ancestry of the Anheusers
and Busches really originated, whether Germany or Czechland
or even Austria (within 50 miles of Budweis), and it's not
really that important any more, no more so than how Italian
or Swiss the people who run Italian Swiss Colony are or whether
there are still a Harry and David at the helm of Harry & David.

 GJ> German migrants to USA?  So where did they get the Budwieser name
 GJ> from? Onkel Herman Budweiser?  Where did the Czech lot get it?

Both Dirty Dave and Dirty Old Man Glen are reasoning from the
erroneous assumption that national boundaries are immutable.

I will tell you that it couldn't be from Herman Budweiser,
because anyone with that name would have been Jewish.

 GJ> during the Cold War, both sides ignored anything of a "trade name"
 GJ> nature.

Quite the contrary! It was a gentlemen's agreement more than
anything else; and after the Cold War, gentlemen went out the
window.

 JW> The Czechs have been brewing beer commercially since at least 1285
 JW> in the city of Budweis. They developed a distinctive style of beer
 JW> just like Pilsener of Pilsen.

I wonder whether the distinctive style of beer can be described
as "sweetish, clean, light, low-hopped, and effing close to water."

 JW> In the 1990s the American company tried to force the Czech companies
 JW> to stop using the name Budweiser althogether. After tasting both
 JW> beers officially in court the judge dismissed the case saying that
 JW> the American company need not fear that anyone would confuse the
 JW> Czech product with theirs!

See: it was the unholy combination of good old American greed
and the end of the Cold War. But that couldn't have been the basis
for the judicial decision. After all, were I to market an abacus
under the trademark IBM, I could get into deep doodoo, despite
the fact that the American company need not fear, etc. etc.

 -=> Jim Weller said to Mark Lewis <=-

 MLoo> This would cut down on the size of the farms, the amount
 MLoo> of doodoo, global warming, lots of things.
 ML> there's nothing like a four footed vegatable to round out an
 ML> excellent day!

There's nothing like half a bar of 100% cacao to get me
buzzed enough to use the term doodoo several days in a row.

 JW> I was munching on some Christie Bacon Dippers and happened to read
 JW> the ingredient list. The bacon taste comes from "artificial smoked
 JW> meat flavour" composed of modified palm oil, yeast, hydrolized soy
 JW> protein, smoke flavour and caramel. Not a whiff of real bacon or
 JW> pork fat. I am shocked, simply shocked I tell you, shocked and
 JW> amazed; it is entirely vegetarian... it could probably even qualify
 JW> as Kosher Pareve with appropriate supervision.

Yesterday, as I was foiled in my attempt at getting a good burger,
I dined royally upon Ghirardelli 60% cacao (fairly nice) and Lay's
barbecue potato chips, which rely mostly on the same things for
their flavor. Points in Lay's favor for not putting whey into the
darn things. I ate three bagsful (small bags) and didn't get
grepped at all.

 ML> as for pork boullion, i keep a steady supply of pork juice "geletin"
 ML> from the roasts, chops and steaks we cook ;)
 JW> I never have enough.

Fratello!

I must be an old soul, as some soothsayer reading my palm once claimed
me to be, as I take to all sorts of food in a big way, as though I'd
been brought up with them. Mostly European, oddly enough, though many
Chinese and Indian cuisines resonate deeply within my soul. I'd say
that the ones that move me most are Texas chili (no beans) and brisket,
German/Czech roast pork, and northern Italian food (senza much cheese.)
And the cities in which I think, I must've lived here in a past life:
London, Munich, Berlin, Hong Kong, Florence (which I HATE HATE HATE).

 I tried out my newly acquired Minor's pork
 JW> base tonight. That's good stuff. Very pork-like and much more
 JW> sincere tasting than the lobster base last week which I still think
 JW> is pretty damned good.

A minor triumph, would you say?

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Crisp Chinese Pork
 Categories: Chinese, Pork
   Servings:  8

      2 lb Boned pork butt or shoulder,
           -fat trimmed and cut into
           -2" chunks
      2    Garlic cloves, minced
           - pressed
      1 ts Anise seed
    1/2 ts Ground cinnamon
    1/2 ts Ground cloves
    1/4 c  Soy sauce
      6 c  Hot cooked rice
           Thinly sliced green onion
           Fresh cilantro sprigs
           Hoisin or Chinese plum sauce

  In a 4-5 quart pan on high heat, combine meat, garlic, anise seed, ground
  cinnamon, ground cloves, soy sauce, and 1 quart water. Bring to a boil;
  cover and simmer until meat is very tender when pierced, about 1 1/2 hours.
  Boil, uncovered, on high heat until sizzling, about 30 minutes; stir often.
  Drain off fat.

  With 2 forks, shred meat; put into a 9x13" pan. Bake in a 400'F. oven until
  pork begins to crisp, 15-20 minutes. Spoon over rice; add onion, cilantro,
  and hoisin to taste.

  Per serving: 313 calories; 20 grams protein; 12 grams fat; (4 grams
  saturated fat); 30 grams carbohydrates; 566 milligrams sodium; 66
  milligrams cholesterol.

  Karin Andersen, Monarch Beach, California

  M's note: this looks not too Chinese; perhaps a fusion hybrid
  type of thing; not bad for that.

MMMMM

___ Blue Wave/386 v2.30

--- Maximus/2 3.01
 * Origin: Nocturnal State BBS (1:18/200)