Text 30903, 120 rader
Skriven 2012-11-09 05:18:00 av Dave Drum (62560.cooking)
  Kommentar till text 30877 av MICHAEL LOO (1:123/140)
Ärende: Brewski
===============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

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

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

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

The fire brewing was a marketroid tag line ... much like Buttwiper's "beechwood
aged". It was non-beer people conglomerators that tried to pyramid the purchase
of Stroh's and then more and more labels into a beer empire. And they
discovered to their financial detriment that while a lot of people drink that
"light" swill they do have *some* taste and don't want their quaff to be
carbonated horse piss.
 
 ML>  Agree on the "value priced" appellation for
 DD> PBR, Hamm's and Old Style. And on another, long defunct label,

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

Have no idea. It is now strictly contract brewed like Sam Adams, only with
nowhere near the taste or quality of a Sam. All of the Augie Pabst owned
breweries are now shuttered or converted to other uses. The one in Pekin, IL is
making ethanol.
 
 DD> Chicago's own Meister Brau - which, while never as popular as Old
 DD> Style, tasted better.

 ML> But it gave me a headache, as I recall.

And Falstaff nearly always gave me hiccups. Go figger.
 
 -=> Dave Drum said to Jim Weller <=-

 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.

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

You will have seen, by now, my reply to M. Weller on that. I missed that
connection. Sorry.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chile & Beer Braised Brisket
 Categories: Beef, Chilies, Beer
      Yield: 8 servings
 
      6    Dried New Mexico, Anaheim or
           - ancho chilies; stemmed,
           - seeded
     14 oz Can diced tomatoes
      1 lg Onion; coarse chopped
      4    Cloves garlic; coarse
           - chopped
      1 tb + 1 ts chilli spice
      2 ts Ground cumin
      1 ts Salt
      1 c  Lager beer; such as Dos
           - Eqiis
      1 tb Oil
      2 lb Trimmed flat, first-cut
           - brisket
     15 oz Can pinto beans; rinsed
 
  Tear chilies into 1" pieces and place in a large bowl. Cover
  with hot water and let sit until softened, at least 20
  minutes. Drain.
  
  Preheat oven to 350øF . Place tomatoes and their juices,
  onion, garlic, chilli spice, cumin, salt and the drained
  chile pieces in a food processor. Process until smooth.
  Transfer to a large bowl and stir in beer.
  
  Heat oil in a large Dutch oven over medium heat. Add brisket
  and brown on all sides, about 6 minutes total. Pour the
  chile sauce over the meat and bring to a simmer.
  
  Cover, transfer to the oven and bake for 2 hours. Stir in
  beans and continue baking until the meat is fall-apart
  tender, 45 minutes to 1 hour more.
  
  Transfer the meat to a cutting board and pull apart into
  long shreds using two forks. Stir the shredded meat back
  into the sauce.
  
  Shopping Tip: "Flat, first-cut brisket" is a far better
  choice for healthy eating than the fattier point cut. If the
  briskets at your store aren't labeled as such, ask the
  butcher to help you select the right cut. You'll need 2
  pounds of brisket after it's been trimmed of fat.
  
  MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or
  freeze for up to 3 months.
  
  From: EatingWell | April 2010
  
  MM Format by Dave Drum - 25 April 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Summer afternoon-the 2 most beautiful words in the English language-H James
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