Text 26334, 102 rader
Skriven 2015-04-25 05:28:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Olio
============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Another reason you're not rich.
 DD> Never tried to get rich. I just need enough to get by on.

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

Didn't imagine that it was. From some it would be taken as such. Not from you.

 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!!!

 ML> Here, going down to 36F tonight, tomorrow 51/37.

We had frost warnings the other night. My confuser weather deal kept flashing
this funky "severe weather alert" deal at me. So, I pried the lid off of it and
found that the alerts are either ON or OFF. No degree settings. Since the
constant pop-ups were annoying I turned the switch to OFF and will depend on
the air raid sirens to warn me of impending doom.

 -=> 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.

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

When we did the tour Sam contracted with the PBR facility in Prkin, IL (or
whoever owned/owns it now), Old Milwaukee in Wisconsin and the (former) Olympia
Brewery facility in Tumwater, WA. According to the tour guide it was to do with
supply chains and distribution. If they do not have a production facility in
the west somewhere they are getting killed with transport costs to service that
area.

 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.

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 (now withdrawn from the US), which was also in Golden and used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

Big difference between sake and brewski.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pasta w/Sake-Clam Sauce
 Categories: Pasta, Seafood, Wine, Cheese
      Yield: 4 servings
 
     12 oz (2 cans) chopped clams
    3/4 c  Fine chopped onion
      2 cl Garlic; minced or pressed
      1 c  Sake or dry vermouth
      2 tb Canned capers; drained
     10 oz Dried linguine
    1/4 c  Fine chopped parsley
    1/4 c  Fresh grated parmesan cheese
    1/2 t  Crushed dried red chilies
 
  Drain clams and reserve juice. In a 10" - 12" frying pan,
  combine 1/2 cup of the clam juice, onion, garlic, and 1/4
  cup sake. Stir on high heat until about 1/4 of the liquid
  remains. Add remaining sake, clams, and capers; simmer 3-4
  minutes. Keep warm.
  
  Meanwhile, bring 4 quarts water to a boil in a 6-8 quart
  pan on high heat. Add pasta; cook, uncovered, until tender
  to bite, about 8 minutes. Drain pasta and pour into a wide
  bowl; add clam mixture. Lift and mix with 2 forks until
  most of the liquid is absorbed, about 1 minute. Top pasta
  with parsley, cheese, and chilies.
  
  Posted: Laura Wyckoff, Portland, Oregon.
 
  Recipe from: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

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