Text 17004, 62 rader
Skriven 2014-09-15 04:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: old times 967
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 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.

When was the last time you saw a refillable glass beer
bottle, I wonder? For me, memory says within the last
decade, but probably in some weird place like Cambodia.

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

Grapette, decades and decades. Nehi, not so long
ago, though I understand the brand is still alive
if not well and still comes in glass bottles. When
yearning for that kindi of taste, Grape Crush is
still available to me, or at least was recently:
of course it comes in plastic.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Cucumber and Sesame Seed Salad
 Categories: Cambodian, Salads
   Servings:  4

      1 lg Cucumber
    1/2 c  Cider vinegar, or: White
    1/2 c  - Wine
      1 tb Sesame seeds
      1 tb Sesame oil
      1    Onion, chopped finely
      2    Garlic cloves, sliced finely
      1 ts Tumeric
      1 ts Sugar
      2 ts Salt or to taste

  First peel the cucumber & cut into 2 inch pieces. Cut these again into
  lengthwise sticks. Now put them into a pan with the vinegar and salt; add a
  little water to cover, heat and simmer for a few minutes until the cucumber
  is slightly tender and transparent. Drain, keeping the liquid, and let
  cool. Set aside. Now toast the sesame seeds in a pan with a little oil
  until they begin to jump & turn golden. Then let them cool. After this,
  heat 1 Tbsp of the oil in a pan and cook the onion and the garlic without
  burning until they are golden brown. Remove them from the pan and let cool.
  Now pour the remaining oil, tumeric, sugar and half the drained vinegar
  liquid. Stir this over a gentle heat until the sugar is dissolved. Add the
  onion and garlic and heat them through. Arrange the cucumber pieces in a
  salad bowl and pour over the dressing. Mix well and then scatter the sesame
  seeds on top. Serve warm or cold.

  SERVES:4-6 SOURCE: _The New Internationalist Food Book_ by Troth Wells
  posted by Anne MacLellan

MMMMM
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