Text 17120, 130 rader
Skriven 2014-09-18 09:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: blue & brew 980
=======================
 NB>> molds, blue cheese in most if not all forms has always been something
 NB>> good AFAIAC...
 ML> As I've tried it in many forms and many more than the
 ML> 8 canonic times, I feel quite justified in saying UGH!
 NB> I'll gladly eat your portion... ;)

No problem. When I find some, I'll put it in a box and
send it to you when the box is full - sort of like not
wasting food because there are starving children in Biafra.

 ML> On a raw veggie platter, God forbid I should encounter
 ML> one, I will pick out carrot sticks, cherry tomatoes, and
 ML> broccoli (even though this last has its share of digestive
 ML> effects).
 NB> They tend to be rather ubiquitous at buffets... I tend to pick and
 NB> choose carefully myself when confronted with one... ;)

Confrontation is futile. I just sneak away.

 -=> Nancy Backus said to Dave Drum <=-

 DD> You gonna try any more brewski (as a beverage)?
 NB> If one passes the nose test, it might manage to qualify for a taste...

So I discovered in Rosemary's basement a 12-pack of
Shipyard products that had been there since the mid-1990s;
I opened one and found it still mildly intoxicating and
not too unpleasant to taste, though reminiscent more of
cheap sherry than beer, with the oxidation and all: unbad
enough that we decided not to toss it altogether. Well,
last week Rosemary's brother opened one as an experiment,
and his wife took a sniff and found it appetizing enough
to taste, on which she exclaimed "this is really good!"
and remarked afterward "now that's what beer should taste
like."

 NB> the one that's come the closest so far was, I think, IIRC, Smithwicks,
 NB> which was sufficiently un-hopped as to almost smell decent... I did
 NB> take a tiny sip of that without gagging...

Do you like malty things, as malted milk? There are a
bunch of low-hopped beers, Oktoberfests in the fall and
Bocks in the spring, for example. And unless you're a
supersupertaster, such substances as Miller Lite and Bud
are tasteless enough as to be generally unobjectionable.
And then there are unhopped beers, see gruitale.com, which
describes itself as dedicated to the revival of Gruit Ale,
the beer which stimulates the mind, creates euphoria and
enhances sexual drive (the site is funny enough to almost
seem a parody, but I think it's serious and somewhat
informative).

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

      Title: Jim's Piccalilli
 Categories: Relishes
   Servings:  6

      1 md Cauliflower, broken into
           -small flowerets
      1    Cucumber, quartered length-
           -wise and cut in 1/2" pieces
      8 oz Pearl onions, peeled
      1 lg Spanish onion, chopped
      4    Green tomatoes, blanched
           -peeled & cut into chunks
  1 1/2 c  Pickling salt
  2 1/2 c  Malt vinegar

MMMMM------------------------------SAUCE-----------------------------------
  2 1/2 c  Malt vinegar
      3 tb Mustard seed, bruised
      1 sl Ginger, 2", peeled & chopped
      4    Garlic cloves, halved
      1 tb Black Peppercorns, bruised
      1 tb Turmeric
      1 tb Dry mustard
    1/2 c  Sugar
      3 tb Flour
      4 tb Water

  A traditional English mustard pickle, Piccalilli is made from a variety of
  vegetables which are first soaked in brine, then pickled in vinegar.  The
  finished pickle is yellow in colour owing to the presence of turmeric and
  mustard.  The pickle may be served immediately it has cooled, but it
  improves with keeping and may be stored for up to 3 months.  Piccalilli is
  usually served with cold meats.  Use firm red tomatoes if green ones are
  unavailable.  About 3 pounds.

  Place the cauliflower, cucumber, pearl onions, Spanish onion and tomatoes
  in a large bowl.  Sprinkle with salt over the vegetables and set them aside
  for 4 hours.

  Drain the vegetables in a colander and discard the liquid.

  In a large saucepan, bring the vinegar to a boil over high heat.  Add the
  vegetables and reduce the heat to low.  Cover the pan and simmer the
  vegetables for 15 minutes or until they are almost tender when pierced with
  the point of a sharp knife.

  Remove the pan from the heat and drain the vegetables in a colander.
  Discard the vinegar.  Place the vegetables in a large bowl. Sauce: To make
  the sauce, pour the vinegar into a medium sized pan and stir in the mustard
  seeds, ginger, garlic, peppercorns, turmeric, mustard and sugar. Place the
  pan over low heat and stir to dissolve the sugar. When the sugar has
  dissolved, increase the heat to moderate and bring to a boil, stirring
  frequently.  Reduce the heat to low and simmer the mixture for 15 minutes.
  Remove the pan from the heat and strain the liquid into a medium sized
  bowl.  Discard the flavourings left in the strainer.

  Rinse the pan and return the strained mixture to it.  Stir in the flour
  mixed with the water and place over moderate heat.  Bring the sauce to a
  boil, stirring constantly, and boil for 2 minutes.

  Remove the pan from the heat and pour sauce over the vegetables.  Mix the
  vegetables with the sauce with 2 spoons, tossing until coated with sauce.

  Spoon into clean, warm, dry jars with screw top lids.  Spoon any sauce
  remaining into the jars, so they are completely full.  Place lids on the
  jars and half screw into position.  Set jars aside until completely cold.
  Screw lids on firmly and store the jars in a cool, dry place.

  Source unknown

MMMMM


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