Text 25499, 101 rader
Skriven 2012-05-30 21:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Angus
=============
-=> Quoting Dave Drum to Jim Weller <=-

 JW> Angus beef burgers at my local A&W are
 JW> merely cooked by a guy called Angus! [g]

 DD> I don't recall the latest iteration of A&W we had around here
 DD> ballyhooing Angus beef.

A&W Canada has been completely independent from A&W for a long time.

 DD> There were no A&W stores around here for a long time.

They almost went under in the USA but always did well in Canada.

 DD> I'm damned if I'll drive 40 or more miles for a fast food
 DD> hamburg.

I have done that for a GOOD burger. But the nearest A&W is only 1/2
a block away from my office. I might go there about 4 times a year.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Russ Cohen's Sassafras Candy
 Categories: Candy
      Yield: 4 Servings
 
      2 c  Sassafras root pieces or
           Bark
      1 c  Water
      4 c  Sugar
  1 1/2 c  Light corn syrup
      1 tb Butter or margarine
      1    Well-buttered cookie sheet,
           With a rim of 1/2 inch or
           More
 
  (i.e., enough roots to yield at least 1/2 cup of pulverized bark
  peeled from the roots)
  
  This candy is sure to awaken pleasant childhood memories of buying
  root beer barrels at the penny candy store. It can be made
  year-round, either by using stored previously dug-up roots in the
  freezer or by going out and digging a fresh supply of roots.
  [Sassafras is easily recognizable even in the winter; the green
  bark of its twigs stands out among the other more muted colors.
  Just "scratch and sniff"; if you get a sweet, lemony fragrance (a
  different aroma than the classic "root beer" flavor of the root
  bark), then you've found it.] The key to making an intense
  flavored sassafras candy is to add the root pieces near the end of
  the process rather than the at the beginning, as otherwise the
  volatile oil containing the flavor will be driven off while the
  liquid is being heated to the "hard crack" candy stage.
  
  Lightly scrub roots in cold water to remove any residual dirt,
  then peel the bark off the root pieces with a knife or carrot
  peeler.
  
  Bring the water to a low boil and (optional : throw the peeled
  roots in and simmer them for awhile to give the water a little
  preliminary flavor and color boost).
  
  In the meantime, put the peeled root bark in a food processor and
  pulverize it until the root is ground up quite fine. You should
  have at least 1/2 cup of pulverized bark pieces when you're done
  (less will result in a less intense flavor in the candy).
  
  Pull out root pieces (if any) from the simmering water add
  remaining ingredients to the liquid. Boil at high temperature and
  get a candy thermometer ready.
  
  When the boiling liquid approaches a temperature of between
  290-300 degrees, stir in the pulverized root bark and mix well.
  The mixture will sizzle and drop in temperature about 20-30
  degrees as the moisture in the root bark boils off.
  
  When the temperature of the mixture gets back up to between
  300-310 degrees (the so-called "hard crack" stage, remove from the
  heat and then pour it out into the cookie sheet and spread evenly.
  As the candy begins to solidify, you may want to score its surface
  with a knife to help you break it into uniform pieces later.
  
  Store whatever you don't eat right away in tightly sealed glass
  jars in a cool place, and it should retain its flavor and hardness
  for a year or more.
  
  From: Melana
 
MMMMM



Cheers

YK Jim


... I like real beer way too much to replace it with root beer.

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