Text 16530, 101 rader
Skriven 2011-10-11 17:30:08 av Dave Drum (1:261/38)
  Kommentar till text 16501 av Michael Loo (1:123/140)
Ärende: outa date info
======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Huh? I don't follow beisbol - but, last time I did the St Louise's
 DD> were owned by the Buttwiper group (Anheuser-Busch).

 ML> Nope - investment professionals.

OK, so Augie sold them down the river along with the breweries. <shrug>

 DD> Who actually owns the Brewskis?

 ML> Also investment professionals.

Yay! I think ... pro sports (hell, sports in general) have become a ca$h cow.
 Bv(((=

 ML>  The only actual brewing companies left in Milwaukee
 DD> (other the SAB's Miller) are all frothingslosh labels ... like
 DD> Milwaukee's Best, Natural Lite, etc.

 ML> Not so anymore. There has been a celebration of the art in
 ML> recent years, and microbreweries and brewpubs are springing
 ML> up and apparently thriving. Anyhow, Mil's Best is SAB, but
 ML> Natural Light (mind the spelling) has always been A-B.

I wasn't counting brewpubs and micros -- although Koch in Bahsatan has proved
that one can go from micro to macro. And the labels I mentioned (spellings
aside) are still no better than pale yellow fizz water, good only for
exercising the kidneys and bladder. The heart went out of the Milwaukee brewing
tradition when Joe Schlitz and Augie Pabst got conglomerated (Joe by the hated
Stroh's and Augie by S&P (currently C. Dean Metropoulos)) I see that the
Schlitz label has made a re-appearance ... but, the product is a pale ghost of
the former quality product. And PBR is being re-located (again) to Lost
Angeleez.

 ML> Rock Hudson's Cannoli

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

      Title: Liberace's Sticky Buns
 Categories: Breads, Fruits, Booze
      Yield: 18 servings

      1 c  White raisins; or, of course
           - flame
    1/2 c  Light rum
  1 1/2 c  Brown sugar
    1/2 lb Unsalted butter
    1/2 ts Cinnamon
    1/2 ts (ea) nutmeg, allspice,
           - cloves, and ginger
      3    Tubes (18 buns) Pillsbury
           - crescent dough

  Soak the raisins in the rum over a low flame. Set aside.

  Preheat oven to 325øF/160øC. In a saucepan, melt butter
  and stir in the spices and the brown sugar until the mix
  becomes a bubbling syrup.

  Unroll the crescent dough, keeping each package in one
  flat place. Drizzle one quarter of the syrup over each
  individual piece of dough, reserving the last quarter for
  later. Sprinkle one third of the raisins and spread one
  third of the chopped pecans * on each of the three sheets
  of dough.

  Roll up each section of dough, jelly-roll style and cut
  into 1" pieces.

  Grease two eight-muffin pans or three six-muffin pans with
  butter. Put a scant teaspoon of the reserved syrup and a
  few whole pecans in the bottom of each muffin mold. Cover
  with the individual jelly-roll pieces, cut side up. Bake
  in preheated oven for the time recommended by Pillsbury.

  While pans are still hot, invert them on a sheet of heavy
  aluminum foil allowing the buns to be released. Replace
  any of the syrup and pecans that cling to the molds on the
  individual buns. You should serve the buns while they are
  still warm and have that fresh-from-the-oven taste.

  * Pecans? Liberace seems to have missed something fairly
  important in his ingredients list. Please excuse me while
  I go back to the store to buy some nuts. - Michael Procopio

  Recipe from: Liberace Cooks! 2003 - Liberace Foundation
  for the Performing and Creative Arts

  From: http://http://foodforthethoughtless.com

  Uncle Dirty Dave's Archives

MMMMM



... The older we get, the fewer things seem worth waiting on line for.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)