Text 25140, 92 rader
Skriven 2015-03-21 00:40:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 25094 av Michael Loo (1:123/140)
Ärende: Re: tradition 384
=========================
 -=> On 03-19-15  08:17,  Michael Loo <=-
 -=> spoke to Dale Shipp about tradition 384 <=-

 DS> part of our tour, we visited the place that used to be the Guinness
 DS> factory, but was now a tourist showcase.  At the end of the tour
 DS> there, there was a free pint of Guinness.  I decided to give it one
 DS> last try -- being near the mother lode and whatnot.  I still could not
 DS> stand it and left my pint on the counter more than half full.

 ML> Au contraire my view - when I went there many years ago, as
 ML> I understand it, St. James's Gate was still functional (anyhow,
 ML> the smokestacks were belching smoke, and the place smelled like
 ML> a brewery), and the tour, though not giving one more than a
 ML> mere glimpse of actual operations, was built around the
 ML> factory rather than a thing in and of itself. At the end,
 ML> as you say, there was free Guinness, and I drained mine in
 ML> mere seconds and cadged more off others who were not quite so
 ML> enthusiastic about the product.

I believe that when we were there last year, we went to what was
strickly a tourist showhouse.  There was no brewery smell.  The pub
giving out free pints was on the seventh floor.  The tourists wound
their way up through the floors ascending on escalators or moving
sidewalks.  Actually, it was not really a free beer since there was a
reasonably decent entrance fee (included as part of our tour).


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BLINI WITH CAVIAR - COUNTRY LIVING
 Categories: Appetizers, .cl
      Yield: 60 Blini
 
      1 pk Active dry yeast
    1/2 c  Warm water
      3    Large eggs
      1 c  Milk, scalded & cooled
  1 1/2 c  Unsift all purpose flour
      6 T  Butter, melted
    1/2 t  Salt
    1/4 t  Sugar
    1/2 c  Finely chopped walnuts
      3 T  Unsifted buckwheat flour
      1 T  Water
           Vegetable oil for frying
      3 c  Sour cream
      2 oz Black caviar
      1 oz Red caviar
      1 oz Golden caviar
 
  In medium-size bowl, combine yeast and warm water.  Let stand 15
  minutes or until surface is bubbly.
  
  Separate eggs, place whites in small bowl and set aside.  With wire
  whisk, stir milk and egg yoks into yeast mixture until well combined.
  Stir in flour, butter salt and sugar; beat until smooth.  Cover bowl
  with clean cloth; let rise in warm place until very bubbly - 1 1/2 to
        2    hours.
  
  With electric mixer at high speed, beat reserved egg whites until
  stiff peaks form.  Fold beaten egg whites into batter.  Divide batter
  amond three small bowls.  Set aside one bowl.  Gently fold walnuts
  into mixture in one of the remaing bowls.  Fold buckwheat flour and
  water into mixture in the other remaining bowl.
  
  To make blini, heat oven to 200F.  Heat large nonstick skillet over
  medium heat.  Add about 1/2 tablespoon oil.  Spoon 1 tablespoon plain
  batter into skillet to form 2-inch round; continue to spoon batter by
  tablespoons into the skillet. Cook blini 1 1/2 to 2 minutes or until
  small bubbles begin to form on top.  With pancake turner, turn blini
  over and cook 1 1/2 to 2 minutes longer, or until cooked through.
  Transfer to baking sheet or ovenproof serving platter and keep warm
  in oven until ready to serve. Repeat with remaining batter, adding
  more il to skillet as necessary.
  
  Divide sour cream and caviar onto blini, using about 1 scant measuring
  tablespoon sour cream and a scant 1/2 teaspoon caviar on each.
  
  NOTE: Caviars are available at your local supermarket or specialty
  food shop or by mail order from Caviarteria.  To order call (800)
  422-8427.
  
  Country Living/Jan/93    Typed by Didi Pahl
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:46:58, 21 Mar 2014
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)