Text 21792, 127 rader
Skriven 2009-03-11 13:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: carbs 339
=================
about mass-produced donuts

 ML> But I figure after a few hours out of the cooker a
 ML> donut is a donut is a donut (at best).
 DS> The point of the Fractured Prune is that you are eating the donut
 DS> minutes after cooking.  We did buy a few to take home, and they did
 DS> deteriate quickly.

But that's also the point of Krispy Kreme - when you can
see your order cooking before your eyes, the product is
that much better.

I went on the Website and decided that I'm not eager to
patronize them - possibly breaking that word to sample the
blue donut they show a picture of - because of two irritations:
the Prunella myth (why do so many outfits try to jazz up their
identities with fictitious ancestors, bogus thematic identities,
and so on?) and the use of artificial flavorings (which may be
confined to vanillin, which is okay, as it's reputed to be more
heat-tolerant than real vanilla, but on the other hand may not).

about mass-produced beer

 DS> In the spirit of March Madness, the Washington Post last Wednesday
 DS> published an article entitled "Beer Madness".  It was a full page in
 DS> the FOOD section.  The web page for the article at first glance looks a
 DS> lot smaller, but they are hiding a description of the beers behind
 DS> individual pictures.
 DS> URL:
 DS> http://www.washingtonpost.com/wp-
 DS> srv/artsandliving/source/features/2008/beer-
 DS> madness/index.html
 DS> or for those who can do Tiny:  http://tinyurl.com/beer-madness

This took me to last year's. I was wondering how they could
predict the results before the event and then noticed the year!

 DS> They list 32 beers, divided into four categories.  The categories are
 DS> Lagers, Ales, Specialty and Fruit beers, and Dark Beers.  Of the 32
 DS> beers listed, I have only heard of a few, and maybe have tasted one or
 DS> two.
 DS> The first round is over -- with 16 beers remaining.  The next round
 DS> will be published tomorrow in this weeks Wednesday food section.
 DS> I'd be interested to hear how many of the beers you folks have heard
 DS> of and/or tasted.

Most; about half.

 DS> I note that there are two Sam Adam's brews on the list.  SA Black
 DS> Lager (in the dark beer class) has already lost to Brooklyn Brown Ale. 
 DS> I've not had either of those.  The other three remaining dark beers are
 DS> all stouts -- and although I like dark beers, I've never liked stouts
 DS> (e.g. Guiness).

Brooklyn Brown Ale is fine, but it's a sweet and sissy concoction,
somewhat in the style of an English brown. Sam actually has some
flavor, and I'd prefer it to the Brooklyn, but it's by far not the
best Sam product nor the best dark-colored beer.

 DS> In the fruit class, Bud Light Lime beat out Leinenkugel's Honey Weiss.
 DS> Thanks to Dave Drum, we did have the Leinenkugel Honey Weiss at the
 DS> picnic here and it was fairly tasty.  I cannot imagine liking a beer
 DS> with lime in it.

Considering that Bud Light Lime may have had some proximity to a
fruit, and Leinie's probably didn't, that might make sense. But
I'd not put them anywhere near a dozen fruit products, such as
Magic Hat.

 DS> The contests to be reported tomorrow will all be within class.  In the
 DS> week after that, they will compare the winner of the Lagers to the
 DS> winner of the Ales -- and the winner of the fruit beer to the winner
 DS> of the dark beer.  Then the last week will be "best of show" between
 DS> the two remaining beers.

I think this is a contest judged by amateurs, isn't it?

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

      Title: Jalapeno Breadsticks
 Categories: Breads, Appetizers
   Servings: 32

      1 tb Unsalted butter
    1/2 md Onion; chopped medium fine
           Cornmeal
      2 ts Active dry yeast
    1/4 c  Warm water
  1 1/2 ts Sugar
  1 1/2 ts Salt
      6    Jalapeno chiles
           - (fresh or canned)
           - seeded, and chopped
      1 c  Buttermilk
  3 1/2 c  Bread flour

  Saute onion in butter over medium heat until lightly browned.  Remove from
  heat and set aside.

  Lightly grease three large baking sheets and sprinkle them with cornmeal.

  Sprinkle yeast over warm water in a mixing bowl.  Let stand until yeast is
  dissolved, then stir in sugar, salt, chopped jalapenos, sauteed onion,
  buttermilk and 2 cups of the flour.  Beat mixture well.  Stir in enough of
  the remaining flour to make dough easy to handle.

  Turn dough out onto a lightly floured surface; knead about 5 minutes. Place
  in a large greased bowl, cover, and let rise in a warm place until double,
  about 1-1/2 to 2 hours.

  Punch down dough and divide into 4 equal parts.  On a floured surface, roll
  out one part dough to form an 8" x 8" square.  Using a knife or pizza
  cutter, cut the square into 8 equal strips.  Place the strips onto prepared
  baking sheet.  Repeat with remaining portions of dough.  Let rise uncovered
  (1 hour or more for light, airy breadsticks; 30 minutes for a denser,
  chewier texture).

  Bake in a preheated 400*F oven for 10 to 12 minutes, or until golden brown.

  Here's my entry, serve these with cold beer or your favorite non-alcoholic
  beverage. Source: Karen Mintzias - Redondo Beach, California Conf: (1668)
  Intelec-Cooking contest

MMMMM
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