Text 24563, 62 rader
Skriven 2015-03-05 22:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: ice wine 300
====================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I'm figuring Peller was sufficiently in the right that
 ML> the Gallo lawyers couldn't mobilize all the money in
 ML> the world to change that.

For a start the Canadian Peller started Andres wine in 1961 while
Gallo didn't start the Andre brand until 1966.

The CBC reported on a food study today and I learned that regarding
Canadians vs. Americans regarding sugar and salt ...

On pizza, of 184 takeout pizzas from 6 countries, Canadian pizzas
had the lowest salt portion in 5 topping categories.

Heinz Ketchup in Canada has less salt than Heinz ketchup in the U.S.
it has 100 mg of salt per tablespoon of ketchup in Britain, 140 mg
in Canada and 160 mg in the U.S.

Americans have slightly more interest than Canadians in trying new
flavours and so-called ethnic flavours, that interest rates much
higher among 18-to-34 year-olds in both countries than older groups.

Sadly for me, Canada has lost 146 food manufacturing plants since
2006. Foreign-owned companies closing their Canadian plants and then
producing their product elsewhere are engaged in "anything but
customization; it has nothing to do with recognizing local tastes,
it's the reverse."

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Filibuster
Categories: Alcohol, Beverages
  Servings: 1

  1 1/2 oz rye whiskey
    3/4 oz lemon juice 
    1/2 oz maple syrup
      1    very fresh egg white
           Angostura bitters

Add rye, lemon, maple syrup, and egg white to a cocktail shaker. Dry
shake (without ice) for 20 seconds to emulsify egg. Add ice and
shake hard for 10 seconds, until chilled. Strain into coupe, garnish
with Angostura bitters, serve immediately.

Maggie Hoffman  


  From: Serious Eats                    
 
MMMMM-------------------------------------------------


YK Jim


... It's the freakin' pinnacle of all flavor combinations!

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