Text 14861, 154 rader
Skriven 2011-08-19 06:37:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Baby Brewers
====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> See my message to ALL about the doofi (I think that's the plural of
 DD> doofus) in Taxachusetts and their odd ruling on craft brewers. BTW
 ML> A mess.

 ML> Here's the question. Did they close the loophole because
 ML> it's a loophole or because they are under the thumb of the
 ML> big brewers? People like Ipswich have been brewing under

I think the bureauscats (I really like that word) were oblivious to the whole
thing until someone pointed with alarm to the supposed ambiguities in the then
current situation. Bureauscats care not one whit about loopholes --- unless
those loopholes are going to make more work for them (bad) or affect their
territorial imperatives (worse) or affect their perks and pay (worst of all).

 ML> the designation of "farmer-brewer," which was until now
 ML> a somewhat less-than-clearly defined term. The recent
 ML> regulatory definition seems to require that these rely
 ML> on their own farms (or local farms with which they have a
 ML> preexisting business relationship, I seem to recall) for
 ML> at least 50% of their hops and 50% of their grain. As
 ML> the better hops don't grow locally, this is either not
 ML> practical for the farmer-brewers or not good for the beer.
 ML> I can see an appeal of some kind that yields a compromise
 ML> of 50% of the raw materials to be sourced locally but it
 ML> should be left to the brewer what constitutes the 50%.

I suspect that the better solution would be to have a stepped licence scheme so
that brew-pubs pay at one rate, small craft brewers at another, larger craft
brewers get nicked at a somewhat higher price than their smaller cousins, and
the beer factories get whammered for the "full-on" licence of (I think)
U$10,000.
 
 ML> Bud Light is the single best-selling brand in the US! Look
 ML> on the bright side, it's not Miller.

Look on the realistic side - it's not really beer. Just fizz water with a bit
of alcohol in it.
 
 DD> Title: Hop Toad
 ML> That's so gay ...
 DD> Three or four of them can make you very light in your loafers ....

 ML> When I've gotten alcohol poisoned, I've gotten in trouble
 ML> only with members of the other (do not read gentler) sex.
 ML> I'm lucky, as are you, there aren't a bunch of little
 ML> Michaels running around. Speaking of which, I seem to have
 ML> gotten on various mailing lists, including that of Michaels
 ML> craft shops, with which I have never done business. Hm.

So now you have to go through the PITA of un-subscribing from all of those
Spammers. Mostly they will honour your request to be dropped from their lists.

YooHoo and Goggle (Gmail) do a pretty good job of sorting the SPAM from the
real stuff. And I have a deal set up in Thunderbird that dumps anything from an
address not in my address book into the JUNK folder for my review ... so, all
the stiffener, enhancer, Rolex, etc adverts go there. Also a lot of stuff from
AT&T who keep changing their return address with damned near every email.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Pita, Greek Style #2
 Categories: Beef, Chilies, Herbs, Pastry, Wine
      Yield: 12 servings
 
      2 lb Ground beef
      1 md Onion; chopped
      4 cl Garlic; minced
    1/2 lb Fresh mushrooms; sliced
      1    Bay Leaf
  1 1/4 ts Salt
    1/2 ts Chilli spice
    1/2 ts Cumin powder
    1/4 ts Cinnamon
      8 oz Can tomato sauce
    1/3 c  Burgundy Or Rose Wine
      1 lg Egg
      8 oz Cream cheese; softened
      1 c  Creamed cottage cheese
    1/2 c  Crumbled feta cheese
    1/2 c  Unsalted butter; melted 
      8 oz (1/2 Pk) phyllo leaves *
    1/4 c  Dry bread crumbs

MMMMM--------------------GARNISHES-------------------------
           Parsley sprigs
     12    Cherry tomatoes
           Fresh fruit kabobs (opt.)
 
  * Phyllo Leaves are Greek pastry and they should be
  defrosted.
  
  Combine ground beef, onion and garlic in a large
  frying-pan; cook, stirring frequently until beef loses
  pink color. Pour off drippings. Add mushrooms, bay
  leaf, salt, chili powder, cumin powder, and cinnamon;
  cook, stirring frequently, until mushrooms are tender
  about 5 minutes. Stir in tomato sauce and wine; cook,
  covered, 10 minutes, stirring occasionally.
  
  Remove bay leaf. Cool while preparing cheese filling.
  Combine egg and cream cheese in medium bowl, beat with
  electric mixer until smooth. Stir in cottage and feta
  cheeses and blend. Brush 13 x 9-inch baking pan with
  melted butter. Line pan with 1 sheet of pastry,
  fitting pastry to contour of pan. (Pastry will come up
  over edges of pan.) Brush pastry with butter. Layer
  with 3 more pastry sheets, brushing each with butter.
  
  Sprinkle bread crumbs evenly over top. Spoon 1/5 of
  meat filling in layer over crumbs and 1/5 of the
  cheese filling over meat. Place 1 pastry sheet over
  cheese filling, crinkling to fit inside dimensions of
  pan; brush with butter and layer with 1/5 of the meat
  and 1/5 to the cheese fillings. Repeat with 3 more
  pastry sheets, crinkling each, brushing with butter
  and topping with fillings. Turn bottom pastry ends up
  over filling. Place remaining 8 pastry sheets smoothly
  over top, brushing each with butter.
  
  Using spatula, tuck top pastry sheets around inside
  edges of pan. With sharp knife, score top lightly in
  half lengthwise and sixths crosswise. (Do not cut
  through.) Bake in moderate oven (350øF/175øC) 1
  hour or until top is golden brown.

  Cool at least 10 minutes before cutting along scored
  lines. Place a cherry tomato on each of 12 small
  wooden picks and insert pick in center of each serving.

  Garnish with parsley.

  Garnish individual servings with fresh fruit kabobs,
  if desired.

  FRESH FRUIT KABOBS: To make fresh fruit kabobs,
  place chunks of fresh pineapple, cantaloupe, whole
  strawberries or other fruits in season on small
  wooden skewers.
  
  Servings: 12
 
  Contributed to the echo by: Jean Hores
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... An economist is a man who states the obvious in incomprehensible terms.
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