Text 16935, 76 rader
Skriven 2011-10-23 07:18:00 av Dave Drum (56138.cooking)
  Kommentar till text 16871 av DAVE SACERDOTE (1:123/140)
Ärende: Skunky Brewskis
=======================
-=> DAVE SACERDOTE wrote to JIM WELLER <=-

 DS> Heineken's skunkiness is part of the taste profile. I hate that swill;
 DS> like Corona (which in Mexico is considered to be bottom-of-the-barrel
 DS> cheap crap, but commands a premium price here as an "import") it is
 DS> a triumph of marketing over matter.

I figure anything you have to add citrus to to make it drinkable (remember
Zima?) is a non-starter for me. 
 
 JW> The last two I don't know (they aren't marketed here).

 DS> Miller High Life is an exceptionally sweet beer, with very little
 DS> hops but tons of malt. My mother loves it. It's not really that skunky
 DS> when it's really fresh, but it's shipped in clear glass bottles (which
 DS> lets light hit the beer) and it tends to go skunky fast.

I find that it's skunky even in cans which should not be affected by light.

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

      Title: Pix Rowe Miller’s Family Fish Chowder
 Categories: Seafood, Pork, Soups, 
      Yield: 5 servings
 
      7 sl Bacon; 1/4" thick
      3 c  Yellow onion; diced
      6 md Potatoes; peeled, sliced
      1 lb Haddock
      1 lb Cod
      3 c  Evaporated milk (2 cans)
      1 c  Whole milk
           Salt & pepper
 
  Fry the bacon, remove from the pan, and place on a paper
  towel. Saute the onions in the bacon fat and set the pan
  aside.
 
  Cut the potatoes in half the long way, then into 1/4"
  slices. Put them in a nonreactive pot large enough for the
  chowder. Cover the potatoes with water and boil until
  tender. Be careful not to put in too much water or the
  chowder will be soupy. While the potatoes are cooking, cut
  the fish into generous bite-sized pieces. When the
  potatoes are ready, add the fish to the pot, cover and
  simmer until the fish flakes.
 
  When the fish is done, crumble the bacon and add it to the
  pot along with the onions and any grease in the pan, the
  evaporated and whole milks. Bring the mixture to a boil,
  cover, and turn the heat down. Simmer for 5 minutes and
  add salt and pepper to taste.
 
  Chowder invariably tastes better when made a day ahead.
 
  VARIATIONS: The chowder is still quite delectable with
  olive oil instead of bacon fat. You may also use salt
  pork. Two kinds of fish make for a more interesting
  chowder, but these can be any combination of the
  following: haddock, cod, pollack, monkfish, and hake.

  Finally, there is the question of garnishes: dill, chopped
  parsley, oyster crackers, butter are all good. 
 
  Recipe From: The Body in the Basement - Katherine Hall Page

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Look wise, say nothing, and grunt. Speech was given to conceal thought.
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