Quoting Ruth Hanschka to Jim Weller <=-

It's difficult to get sick of beer, and it helps not being able to
drink on the job.

Until quite recently brewery workers here got 4 pints a day, gratis:
morning break, lunchtime, afternoon break and one more at shift's
end. The Worker's Compensation Board were the killjoys and both the
companies and the unions objected strongly but the liability
insurance companies applied pressure too.

And Walker's distillery in Windsor used to hand out shots at the end
of the day with water on the side when my uncle worked there. But
back then everyone either walked to work or took the streetcar; they
weren't driving home.

Random new thing:

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Mojo Picon Sauce 2
Categories: Spanish, Condiments, Chilies
Servings: 6

1 lg dried pepper (Spanish Nora
or a dried red chili
pepper)
2 to 5 Dried cayenne peppers
1 TB olive oil
1/4 c sherry or red wine vinegar
1/4 ts cumin
Salt to taste
1 Clove of garlic
3 sl white bread

Mojo picon sauce is typical of the Spanish Canary Islands and
perfect with potatoes or grilled meats!

This easy and delicious sauce makes the perfect condiment!

In the Canary Islands there is no doubt that the sauce of choice is
the slightly spicy mojo picón. The red version is my favorite, a bit
smokey and spicy, and perfect when served with the small, wrinkly
Canarian potatoes. But if you can't find papas arrugadas where you
live, don't worry, the savory sauce pairs perfectly with barbecued
meats as well.

While finding the native Canarian picona pepper is nearly impossible
off of the island, you can make a very similar mojo picon sauce with
what you have available at home.

1.First you have to rinse the dried pepper under hot water and then
leave it sitting in hot water for about an hour so that it
rehydrates.

2.Fry the slices of bread in olive oil and let them drain on paper
towels.

3.Break up the fried bread and add it to your food processor along
with the reconstituted pepper and the other ingredients (except the
olive oil). Blend until smooth, adding the olive oil towards the
end. Instead of a food processor you can also use an immersion
blender or even a mortar and pestle.

4.When finished, adjust the salt and enjoy your homemade mojo picon
sauce!

Lauren Aloise

From: Spanishsabores.Com

MMMMM-------------------------------------------------


Hunting unicorns is legal in Michigan. And judging by the amount of
times we see unicorns in the wild, they are very good at it.


Cheers

Jim


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On 08-06-19 22:51, Jim Weller <=-
spoke to Ruth Hanschka about beer breaks <=-

Until quite recently brewery workers here got 4 pints a day, gratis: morning break, lunchtime, afternoon break and one more at shift's
end. The Worker's Compensation Board were the killjoys and both the companies and the unions objected strongly but the liability
insurance companies applied pressure too.

Ever since we moved to our neighborhood in Columbia, MD -- there has
been a local 4th of July parade. It does a loop of a mile or so on two
local streets, including in front of our house. The parade mostly
consists of cub scout troops, fire trucks, a few local businesses, a
flat bed truck with a brass band playing, politicians walking or seated
on a convertable, and a few other wierd things from time to time. Some
of the wierd ones were a black and decker drill team and a group of
women who were six to eight months pregnant carrying a sign saying "We
are doing our part to keep the local elementary school open" (there had
been talk of closing it).

In the beginning, the very last element of the parade was truck from a
local pub with a keg of beer. He would hand out free drinks to anyone
who had their own cup (he might have also supplied the ubiqutous red
solo cups). After a decade or two, the beer truck got shut down. I
guess they figured he was not too careful about carding those who he
gave a drink to.

And Walker's distillery in Windsor used to hand out shots at the end
of the day with water on the side when my uncle worked there. But
back then everyone either walked to work or took the streetcar; they weren't driving home.

I wonder if that could have happened at the Jack Daniel's distillery?
Turns out that it is in a dry county where the sale of alcohol is
against the law. The distillery had a way around that though. For
about $35 they would sell you a glass decanter, engraved with your name
and date of purchase. Then they would fill it up with free JD of your
choice.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Greek Burgers
Categories: Diabetic, Main dish, Meats, Sandwich
Yield: 4 Servings

1 lb Extra-lean ground beef;
1 cl Garlic; minced
2 tb Fresh lemon juice;
1 ts Dried oregano leaves;
1/4 ts Ground cumin;
1/4 ts Ground pepper;
1 md Size plum tomato;
2 tb Flat-leaf parsley; minced
4 6" whole-wheat pita pocket;
-breads;
Romaine lettuce lea;
1 sm Red onion;

Mix ground beef, garlic; lemon juice, oregano leaves; cumin, pepper,
plum tomato, and parsley. Form into 4 patties about 3/4" thick.
Grill or broil, 4" from souce of heat, ofr 3 minutes, for 3 minutes
on each side for medium-rare. Cut the top thrie off each of four 6"
whole-wheat pita pocket breads. Turn the cut-off piece round side
down; tuck inside to pocket bread to reinforce bottom. Place a
grilled burger in each pocket bread along with a romaine lettuce leaf
and paper-thin slices from 1 sm red onion. Pass 1/4 cup Cilantro
Chutney (page 218) to spoon into burgers. Note: These hamburgers
could be made with lean ground lamb. The exchanges would stay the
same, but lamb add 17 calories and 2 grams of fat (mostly saturated
fat) per serving Joslin Food Exchanges per serving: 3 MEDIUM/FAT MEAT
EXCHANGES + 2 BREAD/ STARCH EXCHANGES CAL: 346 PRO: 27; CAR: 26g;
FAT: 15g;(CALORIES FROM FAT 39%) FIR: 2g; CHO: 54mg; SODIUM: 285mg;
POTASSIUM: 441mg;

Source: The Joslin Diabetes Groumet Cookbook Brought to you and yours
via Nancy O'Brion and her Meal-Master
From: Greg Mayman Date: 05-15-01
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:59:27, 08 Aug 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

It's difficult to get sick of beer, and it helps not being

able to

drink on the job.

Until quite recently brewery workers here got 4 pints a day,

gratis:

morning break, lunchtime, afternoon break and one more at shift's
end. The Worker's Compensation Board were the killjoys and both the
companies and the unions objected strongly but the liability
insurance companies applied pressure too.

(sigh)

And Walker's distillery in Windsor used to hand out shots at the

end

of the day with water on the side when my uncle worked there. But
back then everyone either walked to work or took the streetcar;

they

weren't driving home.

Now that one is a crying shame. Then again, the liability would have
been lethal before the cars even started up in the parking lot. i'd
imagine the water wouldn't be a problem. but...

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Quoting Dale Shipp to Jim Weller <=-

4th of July parade ...

a group of women who were six to eight months pregnant carrying
a sign saying "We are doing our part to keep the local
elementary school open"

That's hilarious!

the very last element of the parade was truck from a
local pub with a keg of beer / the beer truck got shut down. I
guess they figured he was not too careful about carding those
who he DS gave a drink to.

It would be pretty hard to take the time to card anyone while moving
down the street. He would have to just quickly eyeball people. Some
of our outdated puritanical laws are ludicrous.

Jack Daniel's distillery / is in a dry county

A very famous typical example of such.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: The Metropole Cocktail
Categories: Alcohol, Beverages
Servings: 1

2 oz Brandy (Remy-Martin or
Courvoisier VSOP Cognac)
1 oz French Vermouth (Noilly Prat
French Dry)
1/8 oz simple syrup
1 ds Bitter Truth Orange Bitters
2 ds Peychaud's bitters

Stir all ingredients until very cold; strain into a chilled cocktail
stem. Garnish with cherry (original) or lemon twist.

I characterize the Metropole as a brandy-based cocktail, though the
original formula suggested equal parts brandy and vermouth.

Probably invented somewhere around 1890, the Metropole was the house
cocktail of New York City's Metropole Hotel. The Metropole stood
near 42nd and Broadway, the heart of the city's theater district,
not a safe or savory neighborhood even in the 19th century. It was
Times Square, before Times Square existed.

Whatever failings the hotel and its neighborhood may have had, the
cocktail named for the place should find welcome in any respectable
bar. It is delicious, comfortable, and delightfully balanced.

David Wondrich (Imbibe!, 2007) reports that the Metropole was first
published in Modern American Drinks (1894) by George J. Kappeler,
and it is from Kappeler that we get the original equal-parts brandy
and vermouth formula. It does not make a very good drink; it is
neither a brandy nor a vermouth drink, a case where the sum of one
and one is less than two. The 2:1 proportion listed here provides a
much more balanced and unified cocktail. (This isn't just my
idea—Wondrich's account goes on to note that as early as 1904, Paul
E. Lowe, in Drinks as They Are Mixed, was already onto the more
brandyesque version.)

As for the brandy itself, a mixing-grade cognac seems just the thing
here. The Remy-Martin VSOP cognac is the Cold Glass house brandy,
and makes a fine Metropole; I'm sure any number of other VSOP-grade
cognacs would be good, as well.

Noilly Prat's vermouth seems to be made for this drink. Its lush,
herbal character blends perfectly with the cognac and the spices in
the Peychaud's. The little bit of sugar, about a barspoon, is barely
needed, but it rounds out the flavors nicely.

From: Cold-Glass.Com

MMMMM-------------------------------------------------

Cheers

Jim


... An outlaw lives beyond the law and not necessarily against it.

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JIM WELLER wrote to DALE SHIPP <=-

Jack Daniel's distillery / is in a dry county

A very famous typical example of such.

In 1994, the Tennessee legislature passed a law to allow distilleries to
sell commemorative editions, overriding the county laws. So Jack Daniel's sells Gentleman Jack, Jack Daniel's Single Barrel, the original No 7 blend
in a commemorative bottle, and a seasonal blend on rotation at the
distillery's White Rabbit Bottle Shop.

Tennessee only recently has allowed wine to be sold in grocery stores but
there are strict rules about when it can be sold (beer also).

Later,
Sean






... Humans worshipped cats 2000 years ago and the cats never forgot.
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* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Sean Dennis to Jim Weller <=-

Tennessee only recently has allowed wine to be sold in grocery stores
but there are strict rules about when it can be sold (beer also).

We still don't have that here. I must go to a government licensed
beer and liquor store. On the plus side the government stores tend
to be large and therefore have a good selection which little corner
stores can't match.

This is the spice mix I have been talking about that is similar to
Chinese Five Spice but has more ingredients and less star anise.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Hung Liu - Vietnamese Spice Mix
Categories: Vietnamese, Spice, Mix
Servings: 4

Chinese cinnamon
Star anise
Thao qua (Amomum tsao-ko)
(in the ginger family)
Clove
Optional:
sweet basil seeds
MAY INCLUDE:
Fennel
Ngoc khau (Myristica
fragrans)(nutmeg or mace)
Black pepper
Zest of Citrus deliciosa
Tenore (quyt tran bi or
willowleaf Mandarin orange)
Ngo gai seeds (Eryngium
foetidum) (culantro)

In northern Vietnam, hung liu is typically used on roasted foods,
such as roasted pig and crunchy coated peanuts Hung liu and
five-spice powder have similar ingredients and can be used
interchangeably on meat dishes.

From: Wikipedia

MMMMM-------------------------------------------------


Cheers

Jim


... Store bought sour mix is evil and should be banned.

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JIM WELLER wrote to SEAN DENNIS <=-

We still don't have that here. I must go to a government licensed
beer and liquor store. On the plus side the government stores tend
to be large and therefore have a good selection which little corner
stores can't match.

There's still a lot of US states where the state government controls the
liquor (and occasionally beer) sales. Pennsylvania comes to mind.

This is the spice mix I have been talking about that is similar to
Chinese Five Spice but has more ingredients and less star anise.

That does sound interesting!

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

Title: Corned Beef Supper Casserole
Categories: Meats
Yield: 8 servings

1 tb Cooking oil
1 md Onion, diced
12 oz Can corned beef, chill/dice
1 cn Cream of celery or cream of
Mushroom soup
3/4 c Water
1 ts Gravy Master or Kitchen
Bouquet
1/4 ts Coarse ground black pepper
4 c Cooked dry rice, long grain
2 md Tomatoes, cut in 1/2" slices
1/2 c Fine dry bread crumbs
1/2 c Cheddar cheese, grated

Saute onion in cooking oil until golden yellow. Add corned beef.
Stir lightly until heated through. Combine soup, water, Gravy Master
and pepper, stirring only to blend. Spread rice in a greased 13 by 9
by 2 inch baking dish. Spoon corned beef mixture over rice. Top
with tomato slices. Sprinkle with bread crumbs and cheese. Bake,
covered with foil at 375 degrees for 20 minutes. Uncover. Bake an
additional 5 minutes to lightly brown the tops of the tomatoes.
Serves 8 generously. Serve with a big bowl of slaw, garlic toast,
beverage and a light fruit dessert.

MMMMM

Later,
Sean

... When raining cats and dogs, be careful: you might step in a poodle.
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