Text 15206, 150 rader
Skriven 2011-09-03 06:44:00 av Dave Drum (54350.cooking)
  Kommentar till text 15188 av MICHAEL LOO (1:123/140)
Ärende: beverages
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> I never figured out what made Bock Bock other than a certain
 ML> brownness and a heavier body and alcohol content.

 DD> Apparently you are more correct than what I thought. My Grandfather,
 DD> who introduced me to beer, always maintained that Bock was the results
 DD> of the breweries cleaning out the accumulated sludge that had built up
 DD> in their brewing vats every spring

 ML> I don't really believe that he really believed that. That story
 ML> falls into the convenient explanations department. Anyhow, were
 ML> it true, it would be a fruity beer, owing to the vast amount of
 ML> yeast in it.

He may have - and may have been told that by a brewer. Said brewer indulging
himself in a leg-pull whilst keeping a straight face. My grandfather was a
farmer, railroad worker and coal miner and would have had little reason to
doubt an "expert". 
 
 DD> Bock beer - a very strong lager traditionally brewed in the fall and
 DD> aged through the winter for consumption in the spring.
 DD> www.thefreedictionary.com/bock+beer

 ML> Very strong, I'm not sure; strong is as far as I'd go for a
 ML> single bock, there being double bocks and triples of increasing
 ML> heaviness and strengths.

You'll have to take that up with "www.thefreedictionary.com/bock+beer" which is
why I put the cite in there. 
 
 DD> maibock or helles bock, a paler, more hopped version generally made for
 DD> consumption at spring festivals; doppelbock, a stronger and maltier
 DD> version; and eisbock, a much stronger version made by partially
 DD> freezing the beer and removing the water ice that forms.

 ML> Knowledge at one's fingertips, not always consisent among
 ML> sources. I still never figured out what makes Bock Bock.

 ML> [whispered] That statement originally was a lead-in to a chicken
 ML> recipe.

 -=> Dave Drum said to Ruth Haffly <=-

 DD> One of the pharmacists at Curry's Family Pharmacy told me that he quit
 DD> CVS in a spat over pushing "merch" onto pharmacy customers. His
 DD> philosophy was/is that sick people come to his pharmacy counter to get
 DD> the drugs to make them well - from which the company makes a nice
 DD> profit - why try to winkle a few extra pennies out of their pockets
 DD> just to satisfy some corp-rat executive's avarice.

 ML> I've not had that problem at CVSes - the most that happens is a
 ML> mild "will that be all," with no attempt at upsell or sideways sell.
 ML> Perhaps this store might have a rogue and avaricious manager.

I quit CVS when they tried to charge me ten bucks for a four dollar (the month
before) prescription for pee pills. When I questioned the new price I was told
"CVS has decided that 'no prescription goes out the door for less than $10'".
So, I tossed the bottle of pills back (underhanded) to the clerk and left. And
have not been back. No doubt that "policy" has been changed - but, Scroom!!!
Another company I refuse to give my custom.

Here's your "Bock Bock" b-gaaaaawk recipe --

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butter Chicken Thighs
 Categories: Poultry, Chilies, Marinades
      Yield: 4 servings
 
MMMMM--------------------------CHICKEN-------------------------------
      2 lb Chicken thighs; skinned,
           - boned

MMMMM--------------------------MARINADE-------------------------------
    1/4 c  Plain yogurt
    1/4 c  Lemon juice
      1 ts Ground cumin
    1/4 ts Cayenne pepper; or more
      2 ts Garam masala
      2 ts Ginger root; fine chopped
      2 ts Fresh garlic; fine chopped
    1/2 ts Saffron threads
           +=SOAKED IN=+
      2 tb Milk
    1/4 ts Ground fenugreek seeds *
    1/2 ts Salt
      3 dr Edible red food coloring **
      2 tb Melted butter; for basting

MMMMM---------------------------SAUCE--------------------------------
      2 tb Melted butter
      2 ts Ginger root; fine chopped
      2 ts Fresh garlic; fine chopped
      2    Onions; fine chopped
      2 lg Tomatoes; seeded & chopped
      1 ts Ground coriander
      1 ts Ground cumin
      1 ts Cayenne pepper
      1 ts Garam masala
    1/4 ts Fenugreek seeds; ground
      2 ts Chopped green chilies
    1/2 ts Salt
      1 ts Sugar
      2 tb Milk
      1 tb Whole cilantro leaves;
           - chopped fine
 
  In a large bowl, whisk together yogurt, lemon juice, spices, salt,
  cream and food coloring. Add the chicken, cover, and marinade up to
  an hour.
  
  Preheat oven to 375øF/190øC. Remove the chicken from the marinade.
  Preheat a skillet over MED-HIGH heat. Drizzle with a bit of oil. Put
  the chicken in and cook it for 6 minutes per side.
  
  Meanwhile, heat another skillet over MED-HIGH heat. Add the butter
  and fry the ginger and garlic to golden brown. Add the onions and
  saute over MED heat until they are browned and softened. Add the
  tomatoes and cook until soft. Add the spices and green chilies and
  cook, stirring, for 1 minute.
  
  Remove the chicken from the pan and add to the sauce. Saute for 5
  minutes. Add the salt and sugar. Increase the heat and slowly add the
  milk, stirring constantly. Simmer the chicken on LOW for 5 minutes.
  Garnish with cilantro and serve with rice, naan (flat bread) and a
  green veg.
  
  * Fenugreek seeds can be found at any Indian grocery store or any good
  spice shop or specialty store.
  
  ** Edible food coloring can be found at any Indian grocery store. If
  you can't find this, then use any red food coloring from the
  supermarket that is used for cake decorating, but make sure it has no
  sugar in it.
  
  Recipe adapted from Zack Katai, Penzey's One, Vol II, Issue 6
  
  Posted to ChileHeads Mailing List by Risa Golding
  
  Meal Master Format by Dave Drum - 17 April 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If people take the trouble to cook, you should take the trouble to eat.
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