Text 16849, 65 rader
Skriven 2011-10-22 03:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: health 73
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 ML> There hasn't been a lot of usage of food sealers by comparison
 ML> with other means of preservation.
 JW> I suspect that in the last decade there has been more home sealing
 JW> done than home canning.

Really? The only people I know who do the sealing thing
are on this echo; I know plenty on and off line who still
can can and do can.

 ML> Rumor has it that some IPAs are having their cake and eating
 ML> it too by cranking up the IBUs and sweetening up as well.
 JW> I have not detected sweetness on the tongue in an IPA but then I
 JW> haven't had any overly bitter ones either. And frankly I just
 JW> wouldn't be as conscious of such things as you.

I find most IPAs these days too sweet and too bitter. Too
sweet for our sissy palates and too bitter so they can brag
about all the IBUs. As far as your experience goes, perhaps
Sleeman and those other brands of yours are making their IPAs
according to the relatively new wimpy English style.

 JW> I cracked open my first Brewhouse "Premium Quality" Pilsener. Their
 JW> website blathers on about how some big evil corporation was going to
 JW> shut down a historical brewery after they bought out an independent
 JW> company and how the gutsy employees bought the place to save their
 JW> jobs and how they improved the quality through returning to good old
 JW> traditional ways and pride of ownership yadda yadda. It too is sweet
 JW> bland swill, but it is full price cheap swill, so even more
 JW> disappointing than the first batch. 

Reminds me of the Primo stuff I had in Hawaii, of which
Hap had such fond memories, which I inadvertently shattered.

 JW> This next is probably the ruination of two fine ingredients;
 JW> although I will probably suck myself into trying it anyway!
 JW> Title: The Errol Flip  

I'd have suggested a fractional batch, but that might be
tough to do.

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

      Title: Five-Spice Tofu
 Categories: Chinese, Vegetarian, Appetizers, ruination
   Servings:  1

      2    Ckes tofu, firm
      3 tb Tamari
    3/4 c  Water
    1/4 ts Five-spice powder
      2    Whole stars of star anise
      1 ts Molasses

  Cut each cake of tofu in half horizontally.  Combine marinade ingredients
  in a pot wide enough to accept the four tofu pieces in a single layer.
  Bring marinade to a boil & add tofu.  Simmer, uncovered, on very low heat
  for 10 minutes.  Remove from heat & marinate for 3 hours, turning 2 or 3
  times.  Keeps refrigerated & wrapped for a week.

  "Sundays at Moosewood Restaurant Cookbook"

MMMMM
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