Text 14429, 129 rader
Skriven 2011-08-07 08:29:00 av Dave Drum (53190.cooking)
  Kommentar till text 14402 av MICHAEL LOO (1:123/140)
Ärende: Transferences
=====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> It once had a brewery in Natick, Mass., where it made,
 ML> among other things, Lowenbrau.
 ML> ...

 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.

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

Not all contract brewed or licenced beer is nasty. I dunno what Miller did
vis-a-vis Lowenbrau except that the non-dark product was nahsty. OTOH, nearly
all Sam Adams product other than the stuff from the small "test brewery" in
Boston is brewed under contract ... a lot of it by two breweries which also
produced some of the worst examples of the beer makers art ... Old Milwaukee
and Olympia.
 
 ML> The Lion has had a singularly checkered career.

And the Swiss brew tastes different from the Municher brew. Shrug.

 ML> ==

 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.

 ML> As well it ought.

 ML> Here's a decent use for farm-raised:

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

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

So long as the "farms" are not doing dangerous things like feeding raw
sewerage, etc. into the mix and large amounts of artificial feed and chemical
additives, including chlorine, malathion, parathion, paraquat and other
virulent pesticides are not added to the pools.

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

      Title: Shrimp Scampi w/Pasta & Bread
 Categories: Seafood, Wine, Chilies, Citrus, Pasta
      Yield: 6 servings

      2 lb Large peeled shrimp
     10 cl Garlic
      4 tb Fine chopped coriander
      1 ts Red pepper flakes
      2 tb Butter
      4 tb Olive oil
      1 c  Dry white wine
           Salt & black pepper
           Parsley
           Juice of 1 lemon
           Pasta or bread

  Whereas Scampi actually refers to a kind of lobster and not
  to shrimp, Shrimp Scampi is the common term for a dish of
  the American cuisine using garlic butter and dry white wine
  whether being based on lobster, prawn or well, shrimp

  This is a great recipe and is best to be served with pasta
  or garlic bread.

  Optional step: Take a pot; pour water into it and a little
  salt. Bring the water to a boil and add your pasta. After
  some 8-10 minutes the pasta should be al dente (see you
  package instructions for details), drain out and set aside
  for later use.

  While the pasta is cooking, prepare your ingredients for the
  shrimp scampi. Slice the cloves of garlic nicely and finely.
  Peel off the shrimp and wash them with water cleaning it
  thoroughly. Cut the parsley.

  Next take a pan and place it on high heat. Add butter and
  olive oil. Next add the garlic and saute until it turns
  brown. Once this is done, add red pepper flakes to the
  sauteed garlic.

  Take a cup of white wine and pour it in the pan with a pinch
  of salt and boil it at high heat for about 2 to 3 minutes.
  Next add the peeled shrimp to the pan cook for another 2-3
  minutes turning them constantly. Make sure that the heat is
  high during the entire process. Next add chopped coriander,
  some pepper and mix.

  Take out the boiled pasta onto a serving plate and top it
  with shrimp scampi. Dish it up with parsley and serve right
  away.

  Tips: Shrimp Scampi recipe can also be served with bread or
  steamed rice. You can add vegetables to the rice to make it
  more flavorsome. If you like your scampi hot, add in more of
  red chili flakes or sauteed chili. A fresh note is given if
  you add pesto sauce.

  You can also use crayfish or lobster tails for the scampi
  recipe. This would be actually the traditional way. Lightly
  sear the crayfish or lobster tails in unsalted butter and
  enjoy!

  From: http://www.epicurean.com

  Uncle Dirty Dave's Archives

MMMMM

... A bartender is just a pharmacist with a limited inventory!
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