Text 12250, 75 rader
Skriven 2008-08-18 14:22:47 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: BUDWEISER 80818
=======================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 ->  DD> American (Belgian, now) Budweiser is NOT fake. Don't let's be so
 -> Oh, really?  So where did the name originate?
 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.
 
 GJ> German migrants to USA?  So where did they get the Budwieser name from?
 GJ> Onkel Herman Budweiser?  Where did the Czech lot get it?  The other

 DD> Go dig them up and query their corpses - a response I used to get from
 DD> my Latin
 DD> instructor when I asked "WHY?" instead of memorising by rote.

Our worthy Canadan colleague and friend has devoted some of his
valuable spare time to researching the Budweiser background, thus
saving us the effort of such disinterment.  Now we know that the
original beer came from Budweis, although I am not sure if that city
is currently in Germany or the Czech Republic.  As I haven't come
across Budweiser in the latter country, but I have in the former, I
suspect Germany.  Everyone elsewhere in Europe refers to it as a Czech
beer, however, so I remain confused.
 
 DD> Google is your friend and you are welcome to research the subject to
 DD> your heart's content.    Bv)=

Jim is also my friend, and Google is his very good friend.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Impress-Your-Friends Apple Tart
 Categories: , one-pot
      Yield: 210 Cals,
 
    375 g  Puff pastry
    500 g  Cox's apples
      1    Lemons; juice of
           -Golden icing sugar; to
           -dust
 
  This apple tart couldn't be simpler to make, but it looks and tastes
  so good that it's bound to have everyone coming back for second
  helpings.
  
  Preheat the oven to 200C (180C fan oven) mark 6. Put the pastry on a
  8x38cm baking sheet and roll over lightly with a rolling pin to smooth
  down the pastry. Score lightly around the edge, to create a 3cm
  border.
  
  Core and thinly slice the apples (don't peel them), then toss them in
  the lemon juice.
  
  Carefully arrange the apple slices on top of the pastry, within the
  border. Turn the edge of the pastry halfway over, so that it reaches
  the edge of the apples, then press down and use your fingers to crimp
  the edge. Dust heavily with icing sugar.
  
  Bake for 20-25 minutes until the pastry is cooked and the sugar has
  caramelised. Serve warm, dusted with more icing sugar.
  
  From: ONE-POT COOKING By: GOOD HOUSEKEEPING ISBM 1 84340 060 X
  Scanned by: KEVIN JCJD SYMONS   JULY 2006
  : Prep time: 15 minutes Cooking time: 20-25 minutes SERVES: 8
  
  From: One-Pot Cooking
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)