Text 26307, 94 rader
Skriven 2015-04-23 21:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: business 560
====================
 ML> Another reason you're not rich.
 DD> Never tried to get rich. I just need enough to get by on.

As you might guess, I did not intend that as a criticism.

 DD> Brrrrrrr ........ Not supposed to freeze in the next week. But I
 DD> didn't see any predicted highs over 45F either.
 ML> It's been not much better than that here in New England.
 ML> And wet, oh my.
 DD> Yesterday we got all the way to 50F and cloudy/misty. FEH!!! 
 
Here, going down to 36F tonight, tomorrow 51/37.

 -=> Dave Drum said to Ruth Haffly <=-
 DD> I was on the Sam Adams tour .... and it was OK from a learning
 DD> standpoint. But the Sam Adams home "plant" is more of a laboratory than
 DD> a production brewery. After a recipe is developed at the Boston
 DD> location it is contracted out for production to breweries around the
 DD> country. 

Sam says that it now owns its production breweries, which are
in Cincy and someplace in Pennsylvania. Neither of these is
open to the public. The Boston facility was a worthwhile tour
but only for real beer aficionados.

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

When I visited Coors, I was told that there were 5000 full-time
workers there, though, as you say, they were largely invisible.
Now I hear there are under under 1500. Funny thing was Hakushika
(now withdrawn from the US), which was also in Golden and used
the same water, had 12 employees (6 production, 6 administrative)
and still couldn't make a go of it.

Bourbon chili
categories: stews
servings: 4

1 lb chili grind meat
3 sl bacon
1 Tb cumin seed, roasted and ground
1 Tb New Mexico chili powder
1 Tb ancho chili powder
1 Tb California chili powder
1 ts Mexican oregano, crushed
1 ts thyme
1 ts allspice
1 ts dried cilantro
1 lg onion, finely chopped
2 stalks celery, finely chopped
1 cn El Paso mild green chiles
3 jalapeno chiles, seeded and finely chopped
1 habanero chile, seeded and finely chopped
1 lg garlic clove
30 oz (2 cn) stewed tomatoes, pureed
12 oz beer
1 ts beef base
3 ts sweet paprika
1 ts ground coriander
1 ts cayenne pepper
1 oz Jim Beam bourbon whiskey
2 Tb olive oil
3 Tb masa harina

1. Cook bacon and reserve grease for sauteing onions
and garlic.

2. In a large chili pot, saute onion and garlic.
Remove onions and garlic and set aside.

3. Add olive oil and cook meat until gray in color,
but not browned.

4. Add onion and garlic back to chili pot, and add
dry spices. Cook while stirring for 3 to 4 min.

5. Add stewed tomatoes, bacon bits, chiles, beer,
celery, whiskey, beef base.

6. Bring to a boil, and then simmer 3 to 4 hr until
done, adding masa harina 5-7 min before complete.

momswhothink.com

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