Text 19218, 84 rader
Skriven 2009-01-05 10:54:00 av Michael Loo (1:18/200.0)
  Kommentar till text 19063 av Dale Shipp (1:261/1466.0)
Ärende: Tipping and topping 36
==============================
 ML> You should come out east to work. In the city, bartenders get tips.
 ML> Unless you worked in a restaurant.
 DS> Many restaurants require that the wait staff share tips with the
 DS> bartender -- even when they do not serve any alcohol.

That makes sense, mostly. And a waiter who does tip out the bartender
is likely to get faster service in the future.

 DS> I have no idea what arepa dough is like, but somehow this recipe had
 DS> your name on it this time -- especially if you forgot to add the
 DS> cheese:-}}

Cornmeal and water, sort of like tamale dough only I think
without lard added.

 -=> Dale Shipp said to Jim Weller <=-

 DS> We recently got introduced to another German white wine that we liked.
 DS> Bought a few bottles from our local winery.  The wine is Schmitt Sohne
 DS> Piesporter Michelsberg -- and comes in three varieties.  The Kabinett
 DS> is priced at about $9.  Then there is a spatlase version at about $11
 DS> and an auslase at about $14.  The last two are a bit sweet for many
 DS> tastes, but the first if pretty good to us.

Schmitt Sohne is one of the biggest (and pretty well respected)
wine conglomerates in Germany. However, Piesporter Michelsberg
is a dicey proposition - some is good, some is quite dull. I
would guess that Schmitt's is toward the good side.

In general, German wines are changing in style. In the good old
days, the "quality" of the wine was determined by the sugar
content: the higher the sugar, the higher the purported quality
(sugar content was a shortcut criterion for ripeness of grapes).
This is of course kind of bizarre, but it's the root of the
Tafelwein-Qualitatswein-Qualitatswein mit Pradikat hierarchy,
which up to recently governed the pricing of the wines. The
last designation ("quality wine with distinction" aka QmP) is
further divided into Kabinett, Spatlese, Auslese, Beerenauslese,
and Trockenbeerenauslese, also depending on the sugar content.
Now, to satisfy non-German tastes, many of the estates are
producing dry table wines, but the law doesn't allow these to be
called "with distinction," which is highly unfair. The industry
has tried to change this, but I think it has not succeeded yet.

For me, I like regular or even Kabinett wines to drink with
food, Auslese and beyond (if I can get them free, as they tend
to be way too expensive, especially on the top end) for drinking
by themselves.

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

      Title: Basler Leckerli
 Categories: Desserts, Cookies
   Servings: 6

      1 lb Honey
      1 lb Sugar
           Add:
      3 oz Orange peel*
      3 oz Lemon peel*
      6 oz Almonds
      1    Grated lemon rind and juice
    1/4 oz Nutmeg
    1/4 oz Ground cloves
    3/4 oz Ground cinnamon
      1 pn Of baking soda
      2 tb Brandy
      2 lb Flour

  Bring To A Boil: water

  Bake at 375 degrees about 20 minutes.

  ((*Note:  The candied variety, I would think.  K.B.))

  Source:  Handwritten recipe obtained by Pat Stockett along with German
  cookbook

MMMMM

___ Blue Wave/386 v2.30

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