Text 25916, 145 rader
Skriven 2009-07-12 08:00:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Al Q. Hall
======================
-=> Michael Loo wrote to Dave Drum <=-

 DD> 50 ml is about 1 1/2 shots (using a standard bar jigger). Your
 DD> enhanced tolerance for hooch is much greater than mine. I had a
 DD> brewski last evening and

 ML> Using a 1-oz shot. I consider 1 1/2 oz a shot and 2 oz a decent
 ML> drink. The working-class bars I frequent use 1 1/2 oz shots and
 ML> overpour (especially if the pouring is done in front of you).
 ML> I can handle no more than 10 a day comfortably, so when in
 ML> Australia I am usually somewhat overmatched.

Actually when I was a working beertender the standard bar shot was 7/8 oz (to
the line and with a VERY thick bottom on the jigger). It was also known as a
"cheater shot".  Bv)=  It allowed the barkeep to over pour for the drinker and
still preserve the owner's profit margins.

So, I went looking. And I should not have doubted you on this. 

From: http://www.shotglass.org/

Shotglass Size

People love to argue about is the size of a "shot." The main reason for the
arguments (at least here in the United States) is that there is no federal
definition for the size of a shot. This leaves it up to the states to define
the size of a drink, but most states do not have laws or regulations that
address the minimum size, or amount of alcohol, in a drink. Most of the states
that have regulations only address the maximum amount of alcohol that can be
served to, or in the possession of a patron.

While researching this I had found one attempt at creating an "official"
definition for a shot in a State (the state of New York tried to legislate the
minimum size of a shot in 1947), but the bill was not passed. The next closest
thing was a law in South Carolina that required the use of mini bottles (at
first 1.5 ounces, and later 1.7 ounces) -- no shotglasses or free pours
allowed. This was repealed a few years ago. In March of this year, the state of
Utah changed their definition of a shot from one ounce to one and one half
ounces. As far as I can tell, Utah is the only state with a current law. 
 
 DD> got slightly buzzed on just the one. A side benefit of being a near
 DD> tee-totaller, I suppose, is that I'm a cheap date.    Bv)=

 ML> I'll bear that in mind ...

 ML> ==
 DD> I may check out "Chowhound" just for sh!+$ and grins.

 ML> A mixture of wisdom and iggerence, most of both being easy
 ML> to distinguish from the other.

Sounds a lot like Roadfood - http://www.roadfood.com/Forums/ 
 
 DD> I do imbibe large quantities of liquid - more water than anything
 DD> else. I have cut my coffee back to a small Mr. Coffee (4 cup, they
 DD> claim) pot in the morning. And maybe a 12 oz can of diet soda or two
 DD> during the day. But, mostly good old hydrogen oxide, usually with a
 DD> squeeze of lemon added to cut the chlorine flavour.   Bv)=

 ML> I'm wondering if a pinch of bicarb would be effective to
 ML> deal with the chlorine flavor. As far as water goes, unless
 ML> what I'm eating is extremely salty, I try not to drink it
 ML> (preferring beer if I can afford same) - people tell me,
 ML> you'll get stones; but so far so good.

I began with the water because I am frugal ... and when coffee went past
50c/cup I began to stay with the water. I seldom drink anything else with the
meal ... I guess I am just used to doing it that way. Of course here in USA one
can generally trust the water not to cause the green apple quickstep. Other
climes and countries may require one to guzzle beer or wine in order to let the
alcohol in it deal with the little beasties waiting to set your lower GI
free".
 
 DD> Last night at the Unix User's Group monthly meeting I doubled my beer
 DD> consumption for the year by quaffing a 16 oz Smithwick's - which I
 DD> found to be nicely bitter, dark, not overly fizzy and pretty tasty.
 DD> Also at U$3.50 for the pint (on special offer, at that) not something I
 DD> will  repeat soon at that venue (Dublin Pub).

 ML> The stuff runs $5 to 6 a pint out on the coasts, with
 
Eeeeewwwwww!!! Lotsa $$$ for a beer. Pretty good beer, but, still. As I noted
above I am frugal. Not cheap - a cheap person doesn't tip waitstaff.   Bv)= 
 
 ML> fancy stuff sometimes close to double that. I paid $8.49
 ML> plus tax and tip (so over $10) for a 22-oz glass of some
 ML> relatively okay IPA recently. Not something I will repeat
 ML> soon at any venue.

I doubt that I could have enjoyed that pricey a brewski - even were someone
else paying.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potato, Cheddar & Ale Soup
 Categories: Soups, Potatoes, Beer, Poultry
      Yield: 12 servings
 
  1 1/2 pt Carrots; peeled, diced
  1 1/2 pt Celery; trimmed, diced
      3 oz Butter
      3 qt Russet Potatoes;
           - peeled, diced
      3 tb Flour
  1 1/2 ts Fennel seed
    3/4 ts Black Pepper
      3 qt Chicken Stock; prepared
  1 1/2 c  Scottish Ale
  1 1/2 pt Milk
  1 1/2 lb Sharp Cheddar Cheese;
           - shredded
 
  Saute carrots and celery in butter until tender. Add
  potatoes, flour, fennel and pepper. Saute 1-2 minutes.
  Add stock; cook 20-30 minutes until vegetables are
  tender and potatoes break up. Add ale and boil gently
  for 10 minutes. Add milk. Heat thoroughly. Remove from
  heat and cool to 180øF or lower.

  Stir in Cheese. Adjust seasoning with salt.

  Portion 12 oz into bowl.

  Garnish with shredded cheese. Serve with bread.
  
  From: Bert Grant, Grant's Brewery Pub Yakima Washington
  
  Posted by: Rick Grunwald
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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