Text 3917, 139 rader
Skriven 2013-08-26 06:50:00 av Dave Drum (69722.cooking)
   Kommentar till text 3890 av MICHAEL LOO (1:123/140)
Ärende: Beer/nectar
===================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> That's my main objection the Buttwiper and its big brother Micheloeb.
 DD> Oddly,I don't detect the sweet notes in Micheloeb Amber Bock - OTOH,

 ML> I did; it's not too offensive in that context, though.

I probably expressed myself poorly - there is a sweetness in most American
beers. In Buttwiper it is objectionable. In Amber Bock it is not. In fact
Buttwiper's low rent brother Busch Bavarian is, for my money, a much better
quaff - because of the lack of overloaded sweetness. Although Busch Lite, like
all light beers I have had inflicted on me ........

 DD> Stag Beer is so dry as to be semi-approved for diabetics. That would be
 DD> alright except that the flavor remind me of a sweaty saddle pad taken
 DD> from a horse's back and wrung into a bottle.  Eeeeewwwwww

 ML> Or running deer, perhaps. I've never tasted nor smelled
 ML> sweaty saddle pad myself - perhaps should consider myself
 ML> fortunate.

I've not tasted either - just smelled the ammoniac aroma of sweaty saddle pads.
I've no referent for the "running deer".
 
 DD> I'll just have to ignore the derelicts holding up the "LABOR DISPUTE"
 DD> banner out front of the Brew-Pub. There is not identifying inscription
 DD> beyond the "SHAME ON" and "LABOR DISPUTE" and the name of the business
 DD> inserted between. So, I asked around (they are also picketing my
 DD> Mercedes guys) and found that they are hired by the Carpenter's Union
 DD> (which has been booted from the AFL-CIO) and are not even union members
 DD> themselves - hired from "Labor Ready - Work Today, Paid Today" for
 DD> minimum wage.

 ML> So is the Carpenter's Union affiliated with any larger group
 ML> or seeking such affiliation? If not, they're just amateur
 ML> shakedown artists and not likely to be effective anyhow.
 ML> This is offtopic, though, once they stop picketing eateries.

They were once a member of the construction trades group of the AFL-CIO. But,
were booted for taking (stealing) work that was rightly, by agreement, the
province of other crafts/trades (scabbing). Now, no one wants anything to do
with them. Even their signs are not made in a union sign-writer's shop. 
 
They are picketing another another business called "The Tilted Kilt" which is
an odd name for a pub AFAICS. Seems that they show up at these businesses after
the work is done. When I mentioned that to a business agent for the local pipe
trades union he said that it's safer that way. His workmen would either ignore
them or drive right over the top of them.
 
 DD> Oddly, the Carpenter's union is so scabby that they will even scab on
 DD> themselves. What a bunch of maroons.

 ML> That's sort of cool in an ironic way.

I originally made that remark to the B.A. for Local 137 of the Plumbers, Pipe
Fitters, Steam Fitters and Refrigeration Fitters Union (pipe trades) where my
brother, Phil, made his living for 40 years. I understand from Phil that the
observation got repeated and has gone "viral". (locally at least)

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Green Chile Mac & Cheese
 Categories: Pasta, Chilies, Cheese, Vegetables, Dairy
      Yield: 5 servings

      2 c  Elbow macaroni
           Salt
  1 1/2 c  Whole milk
      2 tb Unsalted butter
      2 tb Flour
    1/4 lb Fine shredded jack cheese*
    1/4 lb Fine shredded sharp Cheddar*
    2/3 c  Corn niblets; defrosted if
           - frozen
  1 1/4 c  Chopped roasted, seeded green
           - chilies **
           +=OR=+ 
      8 oz (2 cans) chopped green
            - chilies
      2 ts Lime juice
    1/4 c  (to 1/3 c) panko

  * Some markets sell a "Mexican blend" of shredded cheese;
  feel free to use this cheese blend in this recipe.

  ** If you are roasting your own chilies (highly
  recommended), start with about 5-6 large green chilies-
  Hatch, Anaheims, or poblanos, or a mixture- and char them
  over a gas stove, under a broiler (roast until one side
  has blackened, then flip to blacken the other side), or on
  a grill. Place in a covered bowl to steam, then peel off
  the charred skin. Remove and discard the seeds and stems. 

  Bring a large pot of salted water to a boil (a tablespoon
  of salt for every 2 quarts of water). Add the macaroni
  pasta. Return to a rolling boil, and boil, uncovered, for
  about 2 minutes less than the cooking time given on the
  pasta box instructions. The pasta should be mostly cooked,
  but still a little too firm to eat; it will complete its
  cooking in the oven. When the pasta is ready, drain it
  into a colander and run cold water over it to stop the
  cooking.

  Preheat the oven to 400øF/205øC.

  Heat the milk in a small pot until it is steaming. Keep it
  warm while you continue with the dish.

  In an ovenproof pot such as a casserole or Dutch oven,
  heat the butter over medium heat. When the butter is
  melted and bubbly, stir in the flour to make a roux. Cook
  this, stirring often, for about 2 minutes. You don't want
  the roux to brown. Add the hot milk to the roux, a little
  at a time, stirring constantly so that lumps do not form.
  Whisk until smooth.

  Stir in the cheeses third at a time, stirring to
  incorporate after each addition.

  Add the macaroni, chilies, corn and lime juice and stir
  until well combined.

  Top the mac and cheese with panko or breadcrumbs. Bake
  uncovered for 25 to 30 minutes at 400øF/205øC, or until
  the breadcrumbs are lightly browned. Remove from oven and
  let cool for 10 minutes before serving.

  Yield: Serves 4-6.

  From: http://www.simplyrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... Cookery is an old art, as it goes back to Adam. - Marquis de Cussy
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