Text 35657, 107 rader
Skriven 2010-03-10 13:03:39 av Stephen Haffly (1:396/45.27)
  Kommentar till text 35655 av DAVE DRUM (1:261/1381)
Ärende: Beer Brats
==================
Hello Dave,

On (10 Mar 10) DAVE DRUM wrote to RUTH HAFFLY...

 RH> The taste would have been hard to deal with.  Brats with beer in them,
 RH> steamed in beer, would have been horrendous.

 DD> I can sort-of understand the opposition to anything that might have
 DD> been, at some time, associated with alcohol. But not the taste thing.
 DD> I have had bratwurst made with beer and bratwurst steamed in beer. I
 DD> can detect no substantial difference in taste from "standard"
 DD> bratwurst ... to the point where I have decided that calling bratwurst
 DD> "beer brats" is simply a marketing ploy. I'd bet one could do better
 DD> toward getting a beer flavour (without actual beer, too) by adding a
 DD> tiny bit of hops to the mixture.

If you drink beer and are accustomed to the flavor, then I can see where
you might not be able to detect any substantial difference.  For us, the
bitter taste of the hops is significant and unpleasant.  It is like the
first time I encountered cilantro in a salad from a Mexican restaurant
in Washington, D.C.  I wondered if they had washed the greens with
dishwater.  Years of occasional exposure to cilantro have only confirmed
my dislike of it.  My few encounters with beer have been enough that I
consider it to be a sort of liquid form of cilantro.  That alone, would
be enough to keep me from wanting to use it for either drinking or
cooking.

Anyway, the school policy, which I signed, is for no beverage use of
alcohol.  Medicinal use is okay.  Use of alcohol in cooking isn't
specifically forbidden, but keeping alcohol in the house would not be in
accordance with what I signed.  Therefore, with the exception of
extracts such as vanilla or orange, we just don't keep any alcohol
containing food/beverage products around.  Not only that, but for us,
the potential benefits of alcohol are outweighed by the known problems
associated with it.  Both Ruth and I have had family members who have
had problems associated with drinking.  Thus, beverage alcohol has no
place in our house.  I won't presume to say that it is the way everyone
else should live.  There isn't anything inherently sinful in partaking.
The problem comes with lack of moderation which leads to many problems.
For some people, moderation=abstinance as even one drink would be too
many.

For example, this recipe calls for Shaoxing, which is a Chinese rice
wine.  We would try to find a substitute for it.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Bulgogi
 Categories: Beef, Korean
      Yield: 6 servings

      2 lb Beef sirloin, lean
      4 tb Light soy sauce
      2 tb ;water
      2 tb Scallion; minced
      1    Garlic clove; minced
      3 tb Soy sauce, dark
      1 tb Sesame oil
      1 ts Black bean paste
      2 tb Shao xing
      1 tb Sugar
    1/4 ts Cayenne pepper
    1/2 ts Ginger; freshly grated
  1 1/2 ts Sugar
      1 tb Sesame seed, toasted*
      1 tb Oil

MMMMM-----------------------BULGOGI SAUCE----------------------------
           Tabasco; to taste
           Salt; to taste
      1    Garlic clove; crushed
      1 ts Sesame seed, toasted*
      1 ts Scallion; minced
      1 tb Oil

  * Toasted sesame seed:  Place 1 cup sesame seed and 1 teaspoon salt
  in a skillet, brown seeds slowly until they are toast-colored and
  puffed. Stir constantly while toasting. Remove from heat and allow to
  cool. Pulverize seeds in a mortar or a blender.  Store in a tightly
  capped bottle.

  Cut beef into very thin strips and pound to flatten; then cut into
  medium size squares.  Combine all the other ingredients. The
  marinade, as the name of the dish implies, should be quite fiery. Mix
  meat and marinade and set aside for 4 to 5 hours, or longer if
  refrigerated. Broil very quickly over hot charcoal, dip in Bulgogi
  sauce (next recipe) and serve immediately with white rice.

  NOTE:  The marinated beef can also be fried in hot peanut oil for
  just a few minutes. Crush garlic with sugar and salt to make a smooth
  paste. Combine with remaining ingredients.  Dip broiled or fried beef
  slices in the sauce.

  From:    Sam Waring

MMMMM


Regards,

Stephen
Team OS/2, Team PPoint/IREX

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

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