Canadian Harvey's argued successfully in court that the name
might be confusing to consumers

I wonder if the Peg House (#3 on Sunset Magazine's
list for best burger in the US) tried to expand to
Canada whether the Keg could start a successful
action against it.

If their burgers are that good we should encourage them to come.
I hope they don't come before the same judge!

Interesting our (especially Lilli's) fascination
with burger joints. For the $25 not counting beer
we spent at Hodad's (see message in the next day
or two) I could have bought enough meat, buns, and
veggies for 6 to 8 burgers. Granted, I wouldn't
have been able to make the wedgie fries, but
regular thin-cuts are well within my capabilities.

I liked A&W in its olden incarnation, before
its 1980s sag, and the Canadian one or two
I've seen impress me as being more like the
classic version.

The US company sold off the Canadian subsidiary a long time ago and
the two operations are completely separate. Our A&W is management
owned and it's the second biggest burger chain in the country, We
don't have hot dogs or sundaes, but we do have breakfast items all
day, poutine, good onion rings and sweet potato fries with chipotle
mayo. Also pretty good coffee from Van Houtte.

I think the A&W coffee supplier is Starbuck's,
for which "pretty good" is not the right term.

One of the most vivid arithmetic failings
displayed by Americans ...
Why, they asked the researchers, should they
pay the same amount for a third of a pound of
meat as they did for a quarter-pound of meat
at McDonald s. The "4" in "1/4" larger than the
"3" in "1/3" led them astray.

That's sad, if true.

It was in the Times, mentalfloss.com, and Mother
Jones, in descending order of general acceptance.
Google offered a citation to snopes.com, but it
turned out to point to a discussion board (something
that should not exist, at least as indexable under
that brand - the correspondents there seeming to be
no less idiotic than the general population). The
articles trace back to one source, Threshold Resistance,
the memoir of Alfred Taubman, who owned A&W at the time.
It's not clear on the face of it whether the eyewitness
nature of the story or the wish to make an entertaining
memoir should be given more weight, but the corroborating
fact remains that McDonald's has tried several times to
market a 1/3 pounder and has always withdrawn the offering
promptly, not as far as I know citing a reason, but
something smells rotten in the states of America.

The next one was 1 oz gin, 1/2 oz each vermouth
and Cointreau which was quite an improvement.

Interesting - are you going more toward
sweeter drinks in your dotage?

I have always enjoyed sweet in my drinks on occasion, as well as
sour and bitter. The sweeter drinks serve as dessert.

I was never a great sweets person until the diabetes
diagnosis (what's up with that?) but admit to a great
fondness for certain sugary beverages, especially the
fortified wines and the VDNs. Not so much liqueurs and
sweet cocktails, but some have their intriguingness.

Devil's Own
1 oz gin
1 oz dry vermouth
1 oz Cointreau
1 dash Angostura bitters
ice

Why not go whole hog and use sweet
vermouth?

Invented by Colin Symons
Original Source: An Anthology Of Cocktails, 1935.
Found in the Cafe Royal Cocktail Book

A most honorable surname in the alcoholic
scheme of things.

The original has too much Cointreau. I liked this ratio better:

I was about to comment the same thing.

1 1/2 oz gin
3/4 oz vermouth
1/4 oz Cointreau
1 dash Angostura bitters

Close to dessert but not quite. Could
be potable as an aperitif.

Lamb's wool
categories: beer, mull, British, dessert
servings: 6 to 8

3 pt (16.9 oz ea) real ale
6 sm cooking apples (Bramley or Pippin recommended)
1 whole nutmeg, resh grated
1 ts ground ginger
5 1/2 oz brown sugar (Demerara) plus extra

Preheat oven to 275F.

Spray a cookie sheet with cooking spray and place
washed, cored apples on sheet 2 in apart. Bake 1 hr.

When apples are close to finishing, add the sugar to
a saucepan. Cover sugar with a small amount of ale.
Heat over medium-low and stir until dissolved.
Slowly add in remaining ale, stir, and keep pot on
low simmer.

Remove apples from the oven and let cool 10 min.
Remove all the peel from the apples and discard
the peel Mash apples into a fine puree.
Add nutmeg, ginger, and a small amount of sugar
(to taste) to the apples, mix.

Whisk apple puree into warm ale until combined
Loosely cover drink and let simmer 30 mins
Serve hot in preheated mugs.

To make traditional Wassail, substitute apple cider
for the ale.

12bottlebar.com
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