Text 27731, 84 rader
Skriven 2009-08-21 12:22:08 av Michael Loo (1:18/200.0)
  Kommentar till text 27658 av Dave Drum (1:124/311)
Ärende: Brewskis 60
===================
 DD> I've had Coors right from the tap at their beer factory in Colorado.
 DD> The tour was interesting. The beer was not. 

You should have done what I did: get Killian's and Blue Moon
off the brewery tap.

 DD> If presented with a choice between "light beer" and PBR ... 
 DD> guess which side of
 DD> the card I will mark? PBR is a decent, middle of the road guzzle.

I've found a certain number of lights that I will drink:
some are very costly and with low bang for the buck - Amstel
and Sam Light among them; but Yuengling Lights (two flavors,
red and blue, which differ about as much as red and blue
Crystal hot sauce) are reasonably priced and don't taste bad
(actually, they give a new perspective to the making love in
a canoe joke).

PBR: a buck a glass in the restaurant. With Sam at $4, this
is about right.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hungarian Jellied Pigs Feet (Kocsonyas Sertescsulok)
 Categories: Hungarian, June meyer, Pork, Appetiozers
      Yield: 5 servings

      3 lb Small or medium sized pigs
           Feet, scrubbed clean and
           Split
      2 md Sized oinions, peeled
      2 lg Carrots, sliced
      3 cl Garlic; whole, peeled
      2 ts Good Hungarian paprika
      2 ts Salt
      1 tb Mixed spice

  Put pigs feet into 2 quarts of water and bring to a boil. Throw
  away water. Wash off feet in cold water.

  Add another 2 quarts of cold water and the onions, carrots,
  garlic, paprika, salt and mixed spice.

  NOTE: If you like a very firm jelly or aspic, add some veal bones
  when you cook the feet.

  Cook for about 3 hours or until feet become tender. Keep skimming
  the water to keep the broth clear.

  Put feet into a serving dish that will fit into the refrigerator.
  Strain the broth and then pour over the feet, and chill. Sprinkle
  with some paprika.

  Serve with a good hearty bread, pickled peppers, good German
  beer, and a small decanter of good vinegar to sprinkle on feet if
  desired.

  Serves 5 to 7.

  As a young child, I remember my Father bringing home pigs feet to
  cook. I never felt an aversion to them as do so many other people
  who were not raised on them. We used to eat cold homemade Jellied
  Pigs feet often. Succulent little split feet surrounded by
  flavorful melt in your mouth aspic. We would sprinkle little
  drops of vinegar over them. They were very good.

  Once in a while my father would bring home a whole pigs head and
  he would make Head Cheese. That pigs head I felt an aversion to.
  There is just something about a pigs head sitting on the kitchen
  table. I love Head Cheese and will often buy a one inch thick
  slice and sprinkle it with vinegar and eat it with a slice of rye
  bread for lunch. I do not make Head Cheese.

  Regards, June Meyer.

  MM Format by Dave Drum - 01 October 99
  FROM: Uncle Dirty Dave's Kitchen

MMMMM

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