Text 27619, 100 rader
Skriven 2009-08-18 22:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BOB GEARHART
Ärende: Gustoso 46
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 BG> Strohs bought Old Milwaukee and brews Sam Adams for them in 
 BG> the same vats. 

Nothing wrong with the vats. It's the recipe and the quality of
the ingredients that are most relevant.
 
 BG> I liked Black Label that was brewed by Schlitz.  It would be nice if 
 BG> we could again get a decent beer in the US.

At one time we had a Carling brewery in Massachusetts, but
then it became a Lowenbrau brewery, and then who knows what
happened.

 BG> Budwater owns everything now.

That's somewhat overstating it ... AB has its fingers in a
lot of pies, but there are others (SAB Miller, Molson Coors,
etc), not to mention complex cross-ownerships and marketing
arrangements.

 BG> ... Why do psychics have to ask you for your name?

Interesting question, see my post to the Sac.

THE MOTHER OF ALL BUTTER COOKIES
Categories: dessert, master recipe
Yield: about 4 dozen cookies

1 1/2 c all-purpose flour
1/2 c cornstarch
3/4 c sugar
1 pn salt
8 oz chilled unsalted butter, cut into bits
1 ts vanilla extract
1/2 c milk, appx

Preheat oven to 375 F. Combine flour, cornstarch, sugar,
and salt in a food processor, and pulse once or twice.
Add butter and pulse 10 or 20 times, until butter and
flour are well combined. Add vanilla and egg and pulse
3 or 4 times. Add about half the milk and pulse 2 or 3
times. Add the remaining milk a little at a time, pulsing
once or twice after each addition, until the dough holds
together in a sticky mass.

Remove the dough from the machine to one or more bowls.

To make cookies, drop rounded ts of dough (you can make
the cookies larger or smaller, if you like) onto a nonstick
baking sheet, a sheet lined with parchment paper, or a
lightly buttered sheet. If you want flat cookies, press
the balls down a bit with your fingers or the back of a
spatula or wooden spoon. Bake 11 min, or until the
cookies are done as you like them. Cool on a rack, then
store, if necessary, in a covered container.

From Spice Drops to Cut Outs.
Variations on the flavor of these butter cookies are
limitless. Here are a few suggestions:

-- Butterscotch cookies: Substitute brown sugar for half
or more of the white sugar, or simply add 1 Tb of molasses
along with the egg.

-- Citrus cookies: Omit the vanilla, and add 1 Tb of lemon
or orange juice and 2 ts grated lemon or orange rind along
with the egg. A couple Tb of poppy seeds can also be added.

-- Chocolate chip cookies: Stir in 1 c chocolate chips.
(The butterscotch variation is good with chocolate chips.)

-- Other chunky cookies: To the finished batter, add about
1 c of M&Ms (or similar candy), roughly chopped walnuts,
pecans or cashews, slivered almonds, raisins, coconut, or
dried cherries or cranberries. Or combine any chunky
ingredients you like.

-- Ginger cookies: Add 1 Tb ground dried ginger to the dry
ingredients. For even better flavor, add 1/4 c minced
crystallized ginger to the batter by hand (this works well
in addition to or in place of the ground ginger).

-- Spice cookies: Add 1 ts ground cinnamon, 1/4 ts each
ground allspice and ground ginger and 1 pn ground clove
and mace or nutmeg to the dry ingredients.

Or you can make rolled cookies by freezing the dough for
15 min or refrigerating it for at least 1 hour. Working
half the dough at a time, roll it out on a lightly floured
surface; the dough will absorb some flour at first but will
soon become less sticky. Do not add more flour than
necessary. Roll about 1/4" thick, and cut with cookie
cutters; decorate as you like. Bake as above, reducing
the cooking time to 8 to 10 min.

Mark Bittman, NY Times 12-16-98

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