Text 11920, 86 rader
Skriven 2014-04-08 20:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Adjunct beer 469
========================
 ML> Ah, yes, beechwood aging. Fire brewing. Steam brewing,
 ML> for crying out loud. All bunkum.
 DD> The there are beers like Christian Moerlein - from Cincinnati, of all
 DD> places, which at one time was one of the only American-brewed beers
 DD> allowed to be imported into Germany.

I always enjoyed Moerlein products, and don't knock Cincinnati,
which should be on my list of places to take Lilli as her
travelworthiness slowly fades, and one of whose products is, of
all things, me.

 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.

Each grain adds a flavor and other characteristics. Corn, some
say, gives them headaches; wheat adds flavors of banana, clove,
and dirt. Rice is pretty neutral but is claimed to improve
clarity.

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

Your recollection is pretty good, but wherever I've been High Life
has sold too quickly to be skunked, though it has other defects,
such as tasting like urine. Cream Ale is better than Genny
because it is a mixture of that and 12 Horse Ale (not Twelve ...).
The Wiki article is wrong on this by saying that it was originally
brewed in 1960. Not so, it might have been originally blended in
1960 out of components brewed in 1960, but properly speaking it
was not brewed at all. Corona, well, the original use of the lime
is said to have been to forbid passage to the flies that were
drawn to the beer by its sweetness.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Cincinnati 5-Way Chili
 Categories: Chili
      Yield: 10 Servings

      2 tb Butter
      2 lb Ground beef
      6    Bay leaves
      1    Large onion, chopped
      6    Md. cloves garlic, chopped
      1 ts Cinnamon
      2 ts Allspice
      4 ts Vinegar
      1 ts Crushed red pepper
  1 1/2 ts Salt
      2 ts Ground red chile
      1 ts Ground cumin
    1/2 ts Dried oregano
      6 oz Tomato paste
      6 c  Water
     16 oz Kidney beans, drained
    1/2 lb Vermicelli, cooked
    1/2 c  Cheddar cheese, grated
      1    Sm. onion, finely chopped

  Heat the butter in a large heavy skillet over medium-high heat.  Add the
  meat to the skillet.  Break up any lumps with a fork and cook, stirring
  occasionally, until the meat is evenly browned.  Stir in all the remaining
  ingredients up through the water.  Taste and adjust seasonings.  If the
  flavor is too sweet, add a small amount of vinegar; if not spicy enough,
  add a small amount of ground chile.  Bring the mixture to a boil, then
  lower the heat and simmer, uncovered, for 2-4 hours.  Add the kidney beans
  to the mixture 1/2 hour before serving.  Place a small amount of the cooked
  vermicelli in individual bowls.  Spoon on a generous amount of chili. Top
  with grated cheese and raw onion or pass in individual bowls.

  Peter Kump - Prodigy Guest Chefs Cookbook

  Sent by Henry Reintges

  Source: The Dinner Table

-----


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