Text 27508, 114 rader
Skriven 2012-07-26 05:57:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av BURTON FORD
Ärende: Brewski
===============
-=> BURTON FORD wrote to MICHAEL LOO <=-

 ml-> Of the 30-pack of Labatt Blue we got yesterday, 14 are gone;
 ml-> it has been a little warm of course. The stuff tastes like
 ml-> Canadian beer, despite Gigi Dumont's claim that Quebec beer
 ml-> is better.

 BF> When I asked you what to get I expected you to choose something rather
 BF> special.  I never remembered to ask why Labatt Blue?

 BF> Just a wider appeal to the beer semi-drinkers?  Or is it one of your
 BF> every day beers?  Just curious.

I dunno what the situation was - but, sometimes it's what your drinking
companions like. I remember a few years ago one of the echo members came
through here and wanted to get together. I took a nice jug of Sangiovese di
Toscana along. And was advised that "We really don't do wine".

What they did do was whatever frothingslosh was on special offer. IIRC it was
either Milwaukee's Best or Natural Ice ... both of which are beers. Had they
been drinking Lite "Beer" or Coors I would have asked for iced tea, lemonade or
ice water.

Left to my own devices, when I drink beer it's usually Amber Bock or something
near to that. Unless I am feeling frisky - then it's Smithwick's Ale. It's
brewed by Guinness but it's ever so much better than their flagship Guinness
Stout. So, this year I will probably have three or four Amber Bocks and maybe a
couple Smithwick's. If I'm really on a toot - three or four Smithwick's.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ale-Braised Pork Chops with Roasted Garlic Mashed Potatoes
 Categories: Pork, Beer, Potatoes, Marinades, Fruits
      Yield: 4 Servings
 
MMMMM-------------------------POTATOES------------------------------
      1    Head garlic
  2 1/2 lb Potatoes; peeled,
           - quartered
    3/4 ts Salt
    1/2 c  Milk; heated
      6 tb Butter; melted

MMMMM---------------------------PORK--------------------------------
      4    (1" thick) pork loin chops
      2 tb Flour
      1 c  Beef broth
      2 tb Oil
      1 sm Onion; halved, peeled, thin
           - sliced
      1 sm Shallot; peeled, minced
      1 cl Garlic; minced
      1 c  Amber ale
      8    Dried figs; stemmed; coarse
           - chopped
      1 tb Brown sugar
    1/4 ts Salt
           Fresh ground black pepper
      1 ts Tomato paste
 
  To prepare the roasted garlic for the mashed potatoes: Cut
  about 1/2 inch from the top of the head of garlic and wrap
  well in foil.

  Place in a preheated 300øF/150øC oven for about 1 hour, or
  until the garlic is very soft. Cool the garlic before
  pressing the pulp out of the skins into a small bowl. Set
  aside.
  
  To prepare the pork: Dredge the pork chops in flour and
  shake off the excess. There should be about 2 teaspoons
  left. Mix with a tablespoon of the broth and set aside.
  
 In a large skillet, preferably nonstick, heat the oil over
  medium heat. When hot, put the pork into the pan and brown
  lightly for a few minutes on each side. Remove from the
  pan.
  
  Put the onion, shallot and garlic into the pan and saute
  about 5 minutes. Add another tablespoon broth if the pan
  becomes too dry.
  
  Pour the remaining broth into the pan with the ale; bring
  to a boil. Stir in the dissolved flour mixture, the figs,
  brown sugar, tomato paste, salt and pepper. Cook for about
  1 minute. Put the chops into the pan and reduce the heat
  to medium-low. Cover and cook about 45 minutes, turning
  the chops occasionally, until the pork is tender.
  
  To prepare the mashed potatoes: Quarter the potatoes and
  place in a pot. cover with water and bring to a boil.
  Cover the pan and reduce the heat to medium. Cook the
  potatoes until soft, about 15 to 20 minutes. Drain well.

  Mash the potatoes with the roasted garlic, salt, warm milk
  and melted butter. Cover loosely and hold in a warm over
  (about 200øF/95øC) while finishing the chops.
  
  When the pork is tender, transfer to a plate, cover
  loosely with aluminum foil and place in the warm oven.
  
  Bring the sauce in the pan to a boil and cook on
  medium-high heat until reduced and thickened. Ladle the
  sauce over the chops and mashed potatoes.
  
  Recipe By: Seattle Times 2/19/97
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Another day of wine and roses - or in your case, beer and pizza.
--- MultiMail/Win32 v0.49
 * Origin: www.holo.homeip.net:   -telnet://holo.homeip.net (1:261/1381)