Text 21874, 97 rader
Skriven 2009-03-12 07:18:04 av Michael Loo (1:18/200.0)
  Kommentar till text 21820 av Dale Shipp (1:261/1466.0)
Ärende: foaming 347
===================
 DS> or for those who can do Tiny:  http://tinyurl.com/beer-madness
 ML> This took me to last year's. I was wondering how they could
 ML> predict the results before the event and then noticed the year!
 DS> You are so right.  I don't know what happened.

When I did a search, the most notable of the featured results
for "beer madness" was the 2008 article. Just goes to show that
chronological order is often more sensible than the "sorted by
relevance" that seems to be the default for search engines.

 DS> I'd be interested to hear how many of the beers you folks have heard
 DS> of and/or tasted.
 ML> Most; about half.
 DS> Is that from the 2008 list?  Or did you find a 2009 list?

The 2009 one that I found includes the names of 19 of the 32 beers.
I have tasted 9 of these. Of the 2008 roster I have tasted 21 of 32,
and I'd heard of all but a couple. Of course, I focus on consumption
and variety of consumption more than most people so go out of my way
to taste things and also to remember (or at least write about) them.

 DS> Lagers -- The Raven Special Lager and Tommyknocker Ornery Amber

I've had the former. It is okay only. I'm guessing that the latter
is more heavily hopped and therefore will lose.

 DS> Ales   -- Troegs Hopback Amber Ale and Budweiser American Ale

I've had some Troegs thing that I liked, perhaps this one.
Someone here on this echo promised me a taste of the latter, but
if she actually delivered on this, I forget what it was like.

 DS> S&Fruit-- Ommegang Hennepin and Left Hand Julu Ginger

Odd. I don't think of Ommegang Hennepin as being either a
specialty or a fruit beer; I bet it's a mismatch with a
ginger beer, though. How can one make a comparison between
a cool-fermented hoppy beer to a ginger? I've not had either
of these and have heard only of the former.

 DS> Dark   -- Brooklyn Brown Ale and Barney Flats Oatmeal Stout.

Different styles altogether, again. Brooklyn Brown is boring
and thus likely to win. 

 DS> I wonder what on earth you are talking about.

I painted perhaps with a broad brush. There were certain
members who took me aside and said that I should have let
foaming dogs lie (I didn't want to embarrass them lest they
are still reading), to which I answered - and still answer
- that though I don't care to ruffle feathers, I am not
afraid to stand up to abuse, especially of a third party.

 DS> Done -- I edited the file in our MM to reflect that.  I wonder what
 DS> ever happened to Robert Miles.  We recall helping him move into an
 DS> apartment here in Maryland, but then he just dropped out of sight.

If he's around or anyone knows where he is, I hope we hear.
I am still in touch with the Theriaults, who sound fine.
Don't know about Lou and Jean Ramsay.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Mushrooms with White Truffle Oil
 Categories: Side dishes, Kooknet, Cyberealm
      Yield: 4 servings

      1 lb Fresh Portobello Mushrooms;
           -stemmed, cleaned and thinly
           -sliced
      3 oz Unsalted Butter
      4    Shallots; sliced
      1 oz Brandy
      1 tb White Truffle Oil
           Salt
           Pepper
      1 bn Butter Lettuce; separated
           -into leaves, washed and
           -dried

  In a heavy skillet, melt butter over high heat. When butter is
  foaming, add mushrooms and shallots, shaking pan for about 3 minutes.
  Add cognac and season with salt and pepper. Set up a plate with
  lettuce leaves and place mushrooms in center. Immediately drizzle the
  mushrooms with white truffle oil and serve with crusty French bread.

  Note: White truffle oil is available in gourmet shops.

  Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith
  Kook-Net: The Shadow Zone IV - Stinson Beach, CA

MMMMM


--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - nsbbs.info (1:18/200)