Text 7633, 68 rader
Skriven 2008-05-23 10:12:24 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: BEERS  80523
====================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> Referring to my scrawled notes made on that occasion, the prolific
 GJ> selection of beers that I tasted at Dale's place included Harp Lager,
 GJ> Dos Equis, Killian's Irish Road, Leinenkugel's Honey Weiss, Sam Adams
 GJ> Boston Ale, Abita Amber Beer, Leinenkugel's Sunset Wheat, Sam Adams
 GJ> Cherry Wheat, Abida Turbo Dog and Amber Bock. Some of those sweet beers
 GJ> I only tasted a small amount of, rather than the whole bottle.

 DD> The Honey Weiss is about as sweet as I care to go. And it has just a
 DD> breath of honey (unlike most other "honey" beers) without being sweet.
 DD> OTOH - the Berry Weiss (also by Leinenkugel) was waaaay sweet. And
 DD> their Sunset Wheat should have a "sunset clause" in its manufacturing
 DD> plans. I lump it in with "light" beer in my brewski rankings.

 DD> As I have said here many times - I likes me beer chewy but not
 DD> crunchy! 

Most of those beers were new to me, and some were interesting to try,
but not to buy.   Dos Equis was an old favourite from south of the
border, but the Amber Bock was a pleasant new discovery.  After leaving
Mexico a few weeks after the picnic it was the first beer I had in USA,
and the last, drunk as a morning snack in the El Paso airport before
leaving for LA and home.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: (TB) Frijoles Refritos (Well-Fried Beans)
 Categories: Texan
      Yield: 6 servings
 
      2 tb Olive oil
      6 c  Frijoles de Olla or
           Frijoles Negros de Olla
           With their liquid
 
  In a large nonstick skillet over medium heat, warm the olive oil. Add
  1 cup of the beans and, using a potato masher, crush them to a rough
  puree. Cook them, stirring them often with a wooden spoon, until
  thick, about 5 minutes. Repeat this with the rest of the frijoles,
  always adding them 1 cup at a time, mashing them, and then simmering
  them until thick before adding the next  cup. The beans are done when
  the puree is thick and creamy, unless you like drier refritos, in
  which case you should fry them another 5 minutes or so, stirring
  constantly. The beans can be cooked in advance and refrigerated for
  up to 2 days. Thin them with a bit of water and reheat  them in a
  microwave oven or in a heavy pan over low heat, stirring often.
  
  NOTES: These are what most people call "refried beans," probably
  wondering all the while why they're called that, since the beans are
  in fact fried only once. Diana Kennedy, in her indispensable book The
  Cuisines of Mexico, has clarified the etymology, pointing out that
  the Mexican prefix re qualifies and emphasizes the word to which it
  is attached. Thus in the case of these beans, refrito means
  "well-fried," and as you'll see from this recipe, they surely are.
  Canned "refried" pinto beans are convenient and we resort to them on
  occasion (though usually as an ingredient, not for eating on their
  own).
  
  Source: "The El Paso Chile Company's Texas Border Cookbook"
 
MMMMM
 

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