Text 12252, 80 rader
Skriven 2008-08-18 12:51:00 av Michael Loo (1:18/200.0)
  Kommentar till text 12148 av Jim Weller (1:123/140)
Ärende: beef and clams 786
==========================
 JW> You could even order two steaks and they won't look at you weird.
 ML> Two steaks, I'm so there.
 JW> I just knew it!

Two ten-ouncers is just about right. I've been known to order two
steaks at a place where the steaks aren't big enough (first asking
for a double, but some places apparently get theirs precut); usually
I get charged double, even though only one set of sides comes.

 ML> Eh, so it's now Go Northwest, young man?
 JW> Yep. Some figures I've seen from ads or the financial statements of
 JW> places I've sold:
 JW> Subway $11 per hour to start, rising to $15 plus $2000 annual
 JW> retention bonus.

I used to dream I couldn't play music any more and had to
work in a pizza parlor. I think in the dream the going rate
was $7 an hour, but that of course wasn't in YZF.

 JW> The rowdy and infamous Gold Range Tavern $1.5M annual profit after
 JW> taxes (that's a lot of beer!)

Got to do something with one's time.

=

 ML> Where did the clams come from? Certainly not inland Canada.
 JW> Atlantic Canada has the same species and availability generally as
 JW> New England.

I don't believe the availability part, as the New England
clamming industry was more mature - bottled clam juice (I
think originally from Gorton's of Gloucester) has been
available for decades, at least since I was a child. And
some version of the bloody Mary with clam juice added I'm
pretty sure was around way longer since the '60s. I don't
have my old cocktail books handy, otherwise I'd check.

Anyhow, clamato was around before Mott's. It's called
Manhattan clam chowder.

 JW> I tried fresh water clams once; they're not very exciting.... tough
 JW> and tasteless. Some one once said that the further north you go and
 JW> the colder the water, the better they get.

Yep. Likewise. Quite tasteless, not unlike the water
they grew in. I tried brining some once, and they
because salty and tasteless.

 ML> I used to drink Molson a lot, and it was fine. Mixed case of
 ML> the beer and the ale with a couple of the heavily advertised
 ML> golden ale for guests.
 JW> Their export ale is acceptable, their Canadian lager is underhopped
 JW> and "watery". Their golden ale doesn't get promoted here at all; I'm
 JW> not even sure they make it any more.

Molson Canadian didn't use to be that bad, as I recall.

Lookee here what I found:

Violine
cat: booze
servings: 1

2 oz Vodka
2 oz Tomato Juice
2 oz Clam Juice
1 ds worcestershire
Black Pepper
Tabasco Sauce

Shake all the ingredients in a shaker with ice
and strain into a highball glass.

cocktailtimes.com

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 * Origin: Nocturnal State BBS (1:18/200)