Text 14402, 82 rader
Skriven 2011-08-06 02:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: transferences 719
=========================
 ML> It once had a brewery in Natick, Mass., where it made,
 ML> among other things, Lowenbrau.
...
 DD> I didn't know that Carling contract brewed Lowenbrau. The first time I
 DD> tried US produced Lowenbrau it was brewed by Miller. The regular
 DD> Lowenbrau (green bottle) was pre-skunked, just like Miller High Life.

I believe that this was either pre-Miller, or Miller had an
agreement with that facility, which had been owned or operated
by Carling (I forget whether Carling and Miller were in cahoots
in any way). That was back in the '70s, when I was introduced
to the malignant custom of taking one beer and labeling it as
something else. Because US Lowenbrau was nasty and bland all
at once. Not to be confused with Zuricher Lowenbrau, which I
understand was a different brew from a different company.

The Lion has had a singularly checkered career.

==

 ML> Excellent. So has some clever entrepreneur found a way of
 ML> transferring this glut to somewhere where there is a dearth
 ML> of prawns?
 DD> Send them to the Great American Outback if they are wild caught. We
 DD> have a glut of farmed (and iffy) shrimp here. Wild caught (and reliable
 DD> farmed) is scarce and expensive.

As well it ought.

Here's a decent use for farm-raised:

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Deep-Fried Shrimp Balls with Celery Sauce
 Categories: Chinese, Seafood, Appetizers
   Servings:  6

      1 lb Shrimp
      2    Slices, thin ginger, fresh
      1    Clove garlic
      1    Stalk, good-sized celery,
           -very crisp and fresh
      1 ts Light soy sauce
      1 tb Oyster sauce
      1 tb Vodka
      3 tb Chicken broth
      1 tb Cornstarch
      1 ts Salt
      1 tb Cornstarch
      2 c  Oil, for deep-frying
           Lettuce leaves

  Devein the shrimp.  Chop the shrimp very finely, almost into a paste. Mince
  the ginger and garlic; keep them separate.  Peel the tough strings from the
  celery stock; slice it at angle into pieces about 1/4-inch thick.

  In a small bowl, combine the soy sauce, oyster sauce, vodka, chicken broth,
  and 1 tablespoon of the cornstarch.  Reserve this mixture.

  In another mixing bowl, combine the shrimp with half of the minced ginger
  and half of the minced garlic; add the salt and the remaining tablespoon of
  cornstarch.  Mix well, and with lightly moistened hands form this mixture
  into balls about 1-inch in diameter.

  Heat the oil to 350 degree F and deep-fry the shrimp balls 6 at a time.
  Drain the balls on paper towels and them keep warm. Put 1 tablespoon of the
  hot oil from the deep-fry pan in a wok and stir-fry the remaining ginger
  and garlic until it turns golden; add the celery and stir-fry quickly for
  about for about a half a minute. Add the reserved sauce mixture and stir
  until it thickens.

  On a plate, make a bed of lettuce leaves and arrange the shrimp balls on
  it, pour the sauce over the shrimp balls and serve hot. Makes 6 to 8
  appetizer servings.

  Recipe:  "Chinese Appetizers" by Verdi Published by Irene Chalmers
  Cookbooks, 1981

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