Text 4268, 108 rader
Skriven 2013-09-04 09:45:40 av Dave Drum (1:261/38)
   Kommentar till text 4190 av Michael Loo (1:123/140)
Ärende: Hiram and others
========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Household cleaners: Clorox | Tilex | Formula 409 : $2/16-22 oz

 ML> Not exactly dollar stores, eh. I recall dollar stores where
 ML> off brands cost a buck. I cannot report on their quality.

 DD> Cell Phones: Samsung Flip Phone $15 | Samsung Smarta$$ Phone $20

 ML> Is it really called a Smartass phone? How cool is that.

No, I call all (alleged) "smart" phones smarta$$ phones. Mostly because their
users sneer at both my very useful Samsung A-717 flip phone and my Pantech
Reveal with the QWERTY keyboard (that I very, very, very, seldom use). I owned
a Galaxy tablet and I have futzed about with a touch-screen smata$$ phone. And,
brother, let me tell you - if you think I can fat-finger a regular physical
keyboard ... you ain't seen nothin' compared to the havoc I can wreak with a
touch screen.

 ML> Hiram seems to have fallen into that dustbin of formerly
 ML> reputable or at least not severely sneered brands that
 ML> include De Kuyper, Parallele 45, Seagram's ...

 DD> I barely care. I assume that Walkers still does Canadian Club, Maker's
 DD> Mark and Kahlua. So, who shivs a git what the latest fad or buzz is
 DD> doing.

 ML> So Hiram is really Diageo or whoever in disguise. It is kind
 ML> of froward to still use his name when his parent company is
 ML> hiding it. Anyhow, Maker's Mark hasn't been a Hiram product
 ML> since I think the '80s or '90s; back then you could actually
 ML> see branded Hiram Walker products on the shelves.

As I understand it Hiram merged with Gooderham and Worts in 1926 becoming Hiram
Walker-Gooderharn & Worts Limited until 1987 when it was conglomerated into
Allied Domecq who held it until 2005 and was spun off to Fortune Brands (not
Diageo) when Pernod-Ricard acquired Allied Domecq. Then Beam, Inc. was
established on October 3, 2011, from the remainder of the Fortune Brands
holding company after it sold and spun off various other product lines to form
a business focused exclusively on spirits and directly related products.

According to Uncle Wiki - "Beam Inc. offers its products under the Jim Beam
Bourbon, Maker?s Mark Bourbon, Sauza Tequila, Courvoisier Cognac, Canadian Club
Whisky, Teacher?s Scotch, Pinnacle Vodka, Laphroaig Scotch, Knob Creek Bourbon,
Basil Hayden?s Bourbon, Kilbeggan Irish Whiskey, Cruzan Rum, Hornitos Tequila,
Skinnygirl Cocktails, and Sourz Liqueurs brand names, as well as combined Local
Jewels and Value Creators brands."

Kahlua was begun by Perdo Domecq in Mexico and bottled in the US by Walker.
Domecq is/was merged with Allied until acquired by Pernod-Ricard. They retained
the brand, not spinning it off to Fortune.

I poured a lot of Hiram Walker's Imperial (blended whiskey) and Ten High
(bourbon) when I was a bartender. They were the "well" whiskeys. Hundred Pipers
tended to be the "well" whisky. I can't seem to find even a Wiki on Imperial -
showing how far it has fallen. And 10 High has been acquired by Barton Brands.

Good thing I don't drink - this would be nearly impossible to keep up with.

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

      Title: Seafood Imperial
 Categories: Seafood, Vegetables, Breads, Sauces
      Yield: 4 Servings

    1/4 lg Bell pepper; diced
      1 tb Butter
      1 lb Chesapeake Bay crabmeat *
           Salt & pepper
      1 tb Mustard
      4 tb Mayonnaise
        ds Worcestershire sauce
    1/2 c  Bread crumbs
           Old Bay Seasoning

  * you may substitute a mix of your favorite seafood
  (lightly poached) for the crabmeat.

  Saute green pepper in butter until translucent, but not
  brown. Add to crabmeat, salt and pepper. Stir in mustard,
  mayonnaise and Worcestershire sauce. Put in buttered
  casserole. Top with bread crumbs, a few pats of butter,
  and sprinkle with Old Bay Seasoning. Bake for 25 minutes
  in a preheated 375øF/190øC oven.

  Yield: 4 servings

  Note - restaurants usually make this dish more fabulous by
  putting Hollandaise sauce (or mousseline sauce, which is
  1-1/2 cups hollandaise sauce mixed with 1/2 cup heavy
  cream, whipped) over the top of the mixture (under the
  breadcrumbs) - bake basic dish for less time, then put on
  sauce and sprinkle with breadcrumbs, and run under the
  broiler until golden brown. Rich and fabulous, but time
  consuming for a home cook!

  FROM: Teresa Narula; Baltimore, MD

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... Men are not against you; they are merely for themselves. -- Gene Fowler

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)