Text 30877, 140 rader
Skriven 2012-11-07 08:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: grexpectations 523
==========================
 DD> Disagree on Christian Moerlein which is/was an earlier version of what
 DD> has come to be called "craft beers". I and most others I have talked to
 DD> of it who knew the brew considered it a premium quaff. What I used to
 DD> drink then is now called "Christian Moerlein Lager House 'Original'
 DD> Golden Helles".  

Here's my review (not at all tongue in cheek) of it maybe a
decade ago. I apparently didn't think much of the yeast
they were using. The beer was underhopped and wimpy and
altogether unworthy of my birth town. Of course it may have
had its glory days, though I didn't see them.

 I am happy to report that Christian Moerlein is
 still brewing beer (see christianmoerlein.com for
 details) and sad to report that it is a somewhat
 characterless, although very clean as expected,
 brew. The sampler consists of a very smooth lager
 that tastes a bit of honey and almonds, a pleasant
 Kolsch, which tastes a bit of wheat, honey, and
 almonds, a lightish bock, which tastes of molasses,
 honey, and almonds, and a honey almond ale, which
 tastes very strongly of honey and almonds. Amusing
 but not what I'd hoped.

 DD> Joe Schlitz was positioned in the marketplace as a premium lager

As was Bud - Michelob was at one time the market's "super-
premium" and the first that I know of that made the claim.
Doesn't mean that Schlitz and Bud were actually what they
were advertised to be.

 DD> before Stroh's got hold of them and wiped the brand and taste from the
 DD> face of the earth ... along with Stroh's (which used to was a decent,
 DD> if unremarkable, brewski).

Stroh's was fine before it went into its cheapening spiral.
I don't know what the big deal was about fire brewing, though.

 Agree on the "value priced" appellation for
 DD> PBR, Hamm's and Old Style. And on another, long defunct label,

Hey, what's the story about the retro-vogue of PBR? It's
ugly stuff.

 DD> Chicago's own Meister Brau - which, while never as popular as Old
 DD> Style, tasted better. 

But it gave me a headache, as I recall.

 -=> Dave Drum said to Jim Weller <=-

 DD> And nearly anyone who can stand the commute lives outside D.C. I think
 DD> you have picked up the wrong end of the stick here. 

The hysterical media have painted an unduly black picture of
the District, which is as bad and as good as most inner cities
but with the added twist of the Feds paying for a good portion
of the maintenance, which means that as often as not Congress
sticks it to the residents. Which makes it third world, but
not mostly that dire.

As far as the commute goes, it's generally not that bad, as
there is a slow, inefficient, but at least extant subway system
that even elected officials make use of. What makes you think
these people and their minions are immune to the factors that
put a premium on housing in Montgomery and Arlington counties?

 DD> Which is why I say you have grasped the mooky end of the stick.
 DD> Michael said home ownership there is a rarity. A person who has a house
 DD> (even with a re-fi mortgage and little or no equity) is still
 DD> considered a home buyer/owner not a renter ... even though s/he may not
 DD> have a hope in hell of ever lifting the mortgage.

I did say "outright." The conversation Jim and I had was about
mortgages, spurred by our talk about homeowner insurance.

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

      Title: John's Brasato Al Barolo (Beef Braised in Barolo Wine)
 Categories: Tnt, Italian, Beef
      Yield: 4 Servings

      2 lb Boneless chuck roast
      1    Bottle barolo - sub.
           - Cabernet Sauvignon
    1/4 c  Brandy or cognac
    1/2 c  Olive oil
      2    Bay leaves
      2    Carrots, peeled and sliced
      3    Ribs celery, sliced
      1    Sprig rosemary
      1 ts Whole black peppercorns
      4    Whole cloves
    1/2    Cinnamon stick
      2    Onions, chopped
           Salt and pepper

  24 hours prior to cooking this dish, marinate the beef in all the
  above ingredients except 3 Tablespoons of oil.  Remove meat from
  marinade. Reserve marinade.  Heat oil in dutch oven or other heavy
  casserole and brown meat well on both sides.  Add marinade and bring
  to a simmer. Cover and cook on low heat until tender, about 3 hours.
  Remove beef from the sauce and carve.  Strain sauce and pour over
  beef to serve.

  Notes:  To serve she placed the polenta in the center of a platter and
  surrounded it with slices of the braised beef.  The beef slices were
  drizzled with sauce.  Grits are white whereas polenta is yellow.
  Polenta is a coarser grind of corn meal.  A health food store
  (locally Nature's Mercantile or Green Acres) will have packages of
  polenta that are more reasonably priced than a similar product at the
  supermarket.  Corn meal can be substituted but it will cook faster
  and taste creamier.  Goat cheese can be used in lieu of gorgonzola.
  Softer cheese work best. Could add a fresh herb.  Want to get your
  mother-in-law, grandmother or other house guest out of your way?
  Have her stir the polenta.  It should keep her busy for 30 minutes.

  More Notes: Braised dishes have been prepared in advance and cooked
  for a long time.  They are not cooked to order.  The finished dish
  can be refrigerated and reheated the next day and it will be even
  better. Could use a pork shoulder roast in this recipe.  Change the
  meat to chicken and you have another version of coq au vin.  Changing
  the roast to cubed stew meat and the wine to burgundy and you will
  have another version of bouef bourguignon.  Cinnamon will kill
  salmonella.  Use an oven proof casserole or dutch oven.  Bake at 350
  for 3 hours rather than simmering on the stove top.

  And Even More Notes: The meat was very tender and quite flavorful.
  This shouldn't be difficult to slice since it falls apart quite
  easily.  So tender you can cut it with a spoon.  Another winner I
  must try soon.

  Subject: Cooking Class 4 April 2000
  From: "John Geckles" <jgecklesatkscabledotcom>

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)