Text 16926, 86 rader
Skriven 2014-09-12 08:57:14 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: old times
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Were they heavy enough to be useful by unofficial refilling
 ML> or otherwise? I have seen sculptures (supposed or real art)
 ML> using partially melted Coke bottles, flatware, and so on.
 ML> Some of it is kind of cute.
 
 DD> Probably - just not as heavy/thick as to have a long life-span in
 DD> automated handling/cleansing processes.

 ML> So instead of having people process the things, they brought
 ML> in machines to do a worse job cheaper, only the accountants
 ML> didn't account for the costs associated with all that waste
 ML> and with supporting the unemployment system.

We all should realise that bean counters seldom look beyond the current
quarter's bottom line.
 
 DD> Although they used to refill beer bottles that were less substantial
 DD> than the Mexican Co-Cola jugs.

 ML> Pretty much what I was thinking, though glass beer bottles were
 ML> quite a bit thicker than they are now.

Not as substantial a difference as between the "old" Co-Cola or Burpsie Cola
bottles and the current glass bottles - although I confess that I haven't seen
a Burpsie Cola glass bottle outside a collector's display in several years.
 
How long has it been since you've seen a Grapette glass bottle or for that
matter a Grape Nehi bottle?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grapevine Smoked Chuck Roast
 Categories: Five, Beef, Bbq
      Yield: 6 Servings
 
      3 lb Chuck roast
           Garlic powder
           Salt and Pepper
           Grapevines for smoke
 
  After pruning the family's Concord grape vines, I decided
  to use a few trimmings to make grapevine smoked chuck
  roast on my gas grill. I'd never used grapevines to smoke
  food before, so it was the perfect opportunity to experiment
  with this new smoking wood.
  
  I decided to use a chuck roast for two reasons. First, it
  was a relatively inexpensive cut of meat. If the grapevine
  smoke ruined the meat, the loss wouldn't be that great. And
  second, beef chuck contains quite a bit of fat and
  connective tissue, which adds to the juiciness and flavor.
  And I like juice and flavor!
  
  Season the roast lightly on all sides with the salt, pepper
  and garlic powder. Cover it and let it set at room temp. Set
  up your grill for smoking, preheating it to 250oF/120oC. The
  pieces of grapevine can be wrapped in a foil pouch, or put
  in a bread pan covered with foil, and placed over one of the
  gas burners set on high.
  
  When the grapevines begin to smoke, turn the burner under
  the grapevines down to medium, then pop the chuck roast into
  the grill and close 'er up. After one and one-half hours at
  250oF/120oC, wrap the roast in a double layer of aluminum
  foil and place it back in the grill. Increase the grill
  temperature to 350oF/175oC degrees and continue cooking the
  roast for another one and one-half hours.
  
  Remove the grapevine smoked chuck roast and let it rest,
  still wrapped in foil, for 20 to 30 minutes. After the rest,
  it can be sliced for great tasting sandwiches. A little
  homemade barbecue sauce would be a nice finishing touch.
  
  From: http://www.smoker-cooking.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I envy those who drink. At least they have something to blame everything on
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