Text 11800, 87 rader
Skriven 2014-04-05 00:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Adjunct beer 444
========================
 ML> Many beers have been this way even when I started drinking.
 ML> One of the big several, perhaps Miller, even used to brag
 ML> about its ingredients, claiming the rice improved smoothness
 ML> or some such nonsense.
 DD> That was Buttwiper - that was one of their claims. Along with the
 DD> "beechwood aged" crappola. Marketroids - HUMPF!!

Ah, yes, beechwood aging. Fire brewing. Steam brewing,
for crying out loud. All bunkum.

 DD> Still, there is no reason that rice, corn, etc. added to the mix would
 DD> make any less valid a brewski than the Trappist wheat beers from
 DD> Belgium and elsewhere. Hefeweizen can be a decent quaff.

I disagree with you on wheat beers, which all taste dirty to
me except perhaps Blue Moon and Shock Top, which taste
somewhere between lemonade and nothing at all.

It's said that Miller High Life, Genesee, Corona, and
Yuengling use corn, whereas Miller Lite and Coors use rice.
(Source: various Internet articles, including a couple on
seriouseats.com, which I consider somewhat - only somewhat -
more serious than most).

Braised lamb shank with ale tomato sauce
Categories: alcohol, main, airline
Serves: 4

h - For the lamb shank
4 bone-in lamb shanks (8 oz each)
1/4 c vegetable oil
1/2 c diced yellow onions
1 ts fresh garlic, chopped
1 ts fresh thyme, chopped
1 pn kosher salt
1 pn black ground pepper
2 c beef consomme
1 c red wine
1/2 c water
1/2 c canned diced tomatoes
h - For the ale tomato sauce
12 oz dark ale
1 c braising liquid, strained
1 c canned diced tomatoes
1 ts garlic, minced
1 ts green onions, diced
1/4 c diced yellow onions
1 Tb parsley, chopped
1 Tb unsalted butter
Kosher salt, to taste
Black pepper, to taste

On a stovetop, heat a large, heavy, oven-safe pot with a
lid on medium-high heat. Heat up the oil in the pot until
it is almost smoking. Add the lamb shanks to the pot and
brown on all sides. Remove from the pot and set aside.
Drain the excess oil from the pot and place it back on
the heat. Add the onions to the pot and saute until
golden brown. Add the garlic, thyme, salt, pepper, and
tomatoes. Cook for 2-3 min. Deglaze pot with the  wine.
Reduce liquid until it is almost gone. Add the water and
consomme to the pot. Stir to mix. Once mixed, return the
lamb shanks to the pot. Bring to a boil and place the
lid on the pot. Place in a 325F oven and bake for 1 to
1 1/2 hr or until the meat starts to fall off the bone.
Remove the pot from the oven. Remove the shanks from the
liquid and set aside. Reserve the liquid for the sauce.

Melt the butter in a large skillet on medium-high heat.
Add onions and cook until golden brown. Add garlic and
olives to onions and cook for 2 min. Deglaze the skillet
with the beer and reduce by half. Add the strained
braising liquid and reduce by half again. Add the
tomatoes and bring to a boil. Add parsley and adjust
salt and pepper to taste. Remove from heat and reserve
for service.

Place one lamb shank in the center of the plate and
ladle 1/4 c ale tomato sauce over the lamb. Serve with
your favorite seasonal starch and vegetable.

Stephan Pyles, American Airlines


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