Text 4162, 81 rader
Skriven 2013-09-01 23:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: buds 88
===============
 ML> The major objection many have to Bud is its
 ML> sweetness. Does that defect occur in the Canadian product?
 JW> Canadian Bud is not overly sweet. It is not overly anything.
 JW> Definitely deficient in the hops dep't. Also the taste dep't.

I had the honor or opportunity or misadventure to taste Bud and
Bud Light together yesterday. Results were not surprising: the
Bud was sweet, the Light less so. Neither had any hopping to
speak of, but both quenched adequately. Redeeming social value,
well, put it this way, they were free and "premium" brews Sam
Adams, Corona, and Yuengling were not.

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

      Title: Roast Pork Loin with Beer Sauce
 Categories: Live!, Pork, Sauces
      Yield: 6 Servings

  3 1/2 lb Boneless pork loin, tied (3
           To 3 1/2 inches wide)
      2 tb Vegetable oil

MMMMM--------------------------MARINADE-------------------------------
    1/2 c  Dijon mustard
      1 lg Onion, chopped
    1/2 c  Honey
      3 c  Beer (not dark), preferably
           German

MMMMM------------------------BEURRE MANIE-----------------------------
           Rub together
      1 tb Softened unsalted butter
      1 tb All-purpose flour

  Recipe Courtesy of Gourmet Magazine

  Make marinade:

  In a large saucepan stir together marinade ingredients. Bring
  marinade just to a boil, stirring (marinade will rise and foam), and
  remove pan from the heat. In a blender puree marinade in 2 batches,
  transferring it as pureed to a bowl. Cool marinade to room
  temperature and spoon off any remaining foam.

  In a large heavy resealable plastic bag combine pork and marinade and
  seal bag, pressing our any excess air. Put bag in a baking pan and
  marinate pork, chilled, turning bag once or twice, at least 8 hours
  and up to 24. Let pork in marinade come to room temperature, about 40
  minutes. Transfer marinade to a saucepan and bring to a boil.

  Preheat oven to 375 degrees.

  Pat pork dry with paper towels and season with salt and pepper. In a
  flameproof roasting pan heat oil over moderately high heat until hot
  but not smoking and brown pork on all sides. Roast pork in middle of
  oven, basting frequently with some marinade, until a meat thermometer
  registers 155 degrees F. for slightly pink meat, 1 to 1 1/2 hours.
  Transfer pork to a cutting board, reserving juices in roasting pan
  and discarding string, and let stand, covered loosely with foil,
  about 15 minutes.

  While pork is standing, skim and discard fat from pan and add
  remaining marinade. Deglaze roasting pan over moderately high heat,
  scraping up brown bits. Bring sauce just to a boil and strain through
  a fine sieve into another saucepan, Bring sauce to a simmer and whisk
  in beurre manie, bit by bit, whisking until sauce is combined well
  and thickened slightly.

  Serve pork, sliced, with sauce.

  Yield: 6 servings

  SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
  NETWORK SHOW #CL9212

  Format by Dave Drum - 25 January 99 FROM: Uncle Dirty Dave's Kitchen

MMMMM
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