Text 11875, 86 rader
Skriven 2014-04-07 07:23:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Adjunct beer
====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 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!!

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

The there are beers like Christian Moerlein - from Cincinnati, of all places,
which at one time was one of the only American-brewed beers allowed to be
imported into Germany. Lemme go see if they're still extant. Well, whaddaya
know? Still at it. And I find that they were the first to pass the German
strictures. "Christian Moerlein Select Lager became the first American beer to
certifiably pass the strict Reinheitsgebot, or Bavarian Purity Law of 1516."
 
 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.

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

No more beer than I drink these days I'll not argue the point.
 
 ML> It's said that Miller High Life, Genesee, Corona, and
 ML> Yuengling use corn, whereas Miller Lite and Coors use rice.
 ML> (Source: various Internet articles, including a couple on
 ML> seriouseats.com, which I consider somewhat - only somewhat -
 ML> more serious than most).

Relying on my memory - Miller High Life is pre-skunked as it comes from the
clear glass bottle. Genesee is OK, but their Cream Ale is better. Corona -
well, what can you say about a brewski that requires the addition of a squeeze
of lime to taste like anything at all? Yuengling I've not experienced, so will
offer no comment.

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

      Title: Baked Cream Cheese Spaghetti Casserole
 Categories: Beef, Pasta, Cheese, Sauces
      Yield: 4 servings

     12 oz Spaghetti
     28 oz Jar prepared spaghetti sauce
      1 lb Ground beef
      1 ts Italian seasoning
      1 cl Garlic; minced
      8 oz Cream cheese
    1/2 c  Parmesan cheese; grated

  Preheat oven to 350oF/175oC.

  In a skillet, brown the ground beef until cooked through;
  drain fat and stir in spaghetti sauce. Set aside.

  Cook spaghetti according to directions on packet. Drain
  and place cooked spaghetti in bowl. Add cream cheese,
  Italian Seasoning and minced garlic. Stir until cream
  cheese is melted and the spaghetti is thoroughly coated. 

  Lightly grease a 9" X 13" pan. Spread a small amount of
  meat sauce in the bottom of the dish. Put spaghetti on top
  of sauce and top with remaining meat sauce. Sprinkle
  Parmesan cheese on top.

  Bake for 30 minutes, until bubbly.

  Serves 4 with crusty garlic bread

  From: http://www.thefoodhussy.com

  Uncle Dirty Dave's Archives

MMMMM

... Never feed a cat anything that clashes with the carpet.
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)