Text 26230, 105 rader
Skriven 2015-04-22 07:33:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: pickity nickity
===========================
-=> Ruth Haffly wrote to MICHAEL LOO <=-

 RH> No, I don't think a Sam Adams brewery tour would be that fascinating.
 RH> When I was a teen, our family visited the Utica Club brewery. Under
 RH> drinking age folks got root beer at the end, over the age of 18 got the
 RH> real thing. My older brother was 18, with a year of college so got the
 RH> UC and in his psuedo-sophistication rated it in a rather
 RH> uncomplimentary manner. My younger brother wore a Budweiser T-shirt
 RH> that day, IIRC, no comments were made about it.
 
Matt Brewing makes a couple of beers that I like fairly well. Adirondack Lager
being the leader of those. That being said - they won't be depending on me for
their profit margins. I have had two beers in the past three years.   Bv)=

I'd be more interested in going on down the road a bit to Herkimer to see if
the Herkimer Toy Co is still there and if they offer factory tours.

I was on the Sam Adams tour .... and it was OK from a learning standpoint. But
the Sam Adams home "plant" is more of a laboratory than a production brewery.
After a recipe is developed at the Boston location it is contracted out for
production to breweries around the country.

OTOH, I took a couple of tours of beer factories (Budweiser in St. Louis, MO
and Coors in Golden,CO) - and the process was pretty much what I used to do in
my kitchen and basement when I brewed my own beer. The fun part (and something
I suspect that Steve might enjoy) was watching the packaging machinery for both
the bottles and the cans ---- as a river of containers came together, was
assembled into packages, sealed up and stacked on pallets and ready to ship.
All with minimal visible human intervention.

And now - a Utica speciality ..... which you probably won't make because of the
carbs as well as because of the wine. But, I might try it. Looks good.

MMMMM Recipe via Meal Master (tm) v8.06

      Title: Chicken Riggies
 Categories: Poultry, Pasta, Cheese, Vegetables, Wine
      Yield: 12 servings

    1/2 c  Dry sherry
      2 tb Olive oil
      3 cl Garlic; minced
      1 ts Dried oregano
      2 lb Diced chicken

MMMMM---------------------------SAUCE-------------------------------
      2 tb Butter
      2 md Bell peppers; 1 red, 1 green,
           - cored, chopped
      4    Pickled hot cherry peppers;
           - chopped
      1 md Onion; chopped
      2 cl Garlic; minced
      1 c  Dry sherry
     44 oz (2 cans) tomato puree; one
           - 16 oz, one 28 oz
    1/4 ts Salt
    1/8 ts Pepper
     32 oz (2 pkg) uncooked rigatoni
  1 1/2 c  heavy whipping cream
      6 oz Cream cheese; cut up
  1 1/2 c  Grated Romano cheese

  In a large resealable plastic bag, combine sherry, oil,
  garlic and oregano. Add chicken; seal bag and turn to
  coat. Refrigerate 1 hour.

  Drain chicken, discarding marinade. Heat a Dutch oven over
  medium-high heat. Add chicken in batches; cook and stir
  until no longer pink. Remove from pan.

  In same pan, heat butter over medium-high heat. Add
  peppers, onion and garlic; cook and stir until tender. Add
  sherry; bring to a boil. Stir in tomato puree, salt and
  pepper; return to a boil. Reduce heat; simmer 8-10 minutes
  or until slightly thickened, stirring occasionally. Add
  chicken; heat through.

  Meanwhile, in a stockpot, cook rigatoni according to
  package directions. In a small saucepan, combine cream and
  cream cheese over medium heat; cook and stir until
  blended. Add to chicken mixture; stir in Romano cheese.

  Drain rigatoni; return to stockpot. Add sauce to pasta;
  toss to combine.

  Yield: 12 servings (1 3/4 cups each).

  Chef: Jackie Scanlan @ The 12th Annual Taste of Home
  Cooking School - at The Stanley Theater, Utica, NY

  Originally published as Chicken Riggies in
  Taste of Home June/July 2013

  Recipe from: http://bigfrog104.com/

  Uncle Dirty Dave's Archives

MMMMM

... "Everything you see I owe to spaghetti." -- Sophia Loren
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