Text 35185, 69 rader
Skriven 2016-01-15 21:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: pints 804
=================
-=> Quoting Michael Loo to Jim Weller <=-


-=> Quoting Michael Loo to Jim Weller <=-

 > An Imperial pint is 20 oz and an American pint 16 oz. 15 oz is
 > merely a glassful. More correctly it is a "schooner" i.e. 3/4 of
 > an Imperial pint and a fairly standard glass size in Canada.

 ML> just pointing out the degradation of
 ML> the word "pint" hereabouts. I disapprove, as we all should.

In Canada a pint of draft beer is always 20 fluid ounces and that's
the law. No degradation, no wiggle room allowed.

 ML> 1.75 qt half gallons, bah.

Now that we have gone metric we have 2 litre containers replacing
(American) half gallons and 1.5 litre sizes in things like ice cream
which are sufficiently smaller that you know you're not getting
anything close to a half gallon. We also have mandatory universal
unit pricing which help shoppers a lot. Although I snicker when I
see signs that say things like bulk onions $1.00 per pound/$2.20 per
kg ($0.22 per 100 grams).

Today I encountered an over the top burger ... Boston Pizza makes a
Pepperoni and Bacon Pizzaburger which has a half pound rib eye beef
burger wrapped in a small pepperoni pizza. The folded up pizza also
gets stuffed with bacon, mozza and pizza sauce, then baked. It's
pretty tasty actually but a bit of a gut buster.

I often wonder how Boston Pizza gots its name. After all New York,
New Haven and Chicago are famous (or infamous) for their regional
pizza styles but Boston? (FWIW the company founder was a Greek
immigrant living in Edmonton, Alberta.)


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Spuckie from Cutty's in Boston
 Categories: Sandwiches, Sausage, Cheese
      Yield: 1 Serving
 
           Fennel salami
           Hot capicola
           Mortadella
           Ciabatta
           Mozzarella
           Olive-carrot salad
 
  Spuckie is a term used by old-school Bostonians to identify any sub
  sandwich, but it's increasingly associated with this year-old
  Brookline shop. It's also probably the one sandwich that most
  successfully merges the old-school method of overdoing it on Italian
  meats with the new world of artisan, veggie-centric goodness.
  Super-thin slices of fennel salami, hot capicola and mortadella are
  layered on an oversize ciabatta, then topped with gooey, hand-pulled
  mozzarella and a fresh olive-carrot salad.

  From: The Huffington Post
 
MMMMM

YK Jim
           

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