I had high hopes for Cambridge Oktoberfest, but it turned out
overcast, smaller than advertised, and kind of boring. A lot
of places were selling Blue Moon, that's the sort of event it
was. I found a food truck called Travelin' Bones, but they
wouldn't make me a fatty brisket sandwich, so it was clear
that the stuff had been preprepared and reheated, so off I
went, with a smile at the staff that must have looked like
a grimace. They could have had my $12 for trimmings that
would have been thrown away, but too bad. Charlie's Kitchen
had a Biergarten out back but was advertising Sam seasonal
(not bad but not worth the detour) and the ubiquitous Blue
Moon. Down the way, there's the Red House, an upscale place
run by Charlie's, which offers 50c oysters (minimum order 6,
maximum order 12) but makes up for it with pretty wild wine
and beer prices. We walked past and checked out the other
stands on the street, which offered mostly irrelevancies and
overpriced stuff - $2 oysters on the main drag when they were
50c on the side street? Beers (a limited selection including
Blue Moon) for restaurant prices? I think not. We decided that
the whole thing was a tale told by an idiot, full of sound and
fury, signifying nothing. So we ended up at an old haunt, the
Russell House Tavern, formerly Z-Square and next door to where
the Wursthaus (a really old haunt) used to be. Bar seating was
at a premium and extremely noisy because of the parade outside,
so we took the treacherous steps to the downstairs bar, where
we were served(?) by an extremely taciturn young man who
reminded me of my brother.

The beer list is impressive, but a couple of inquiries yielded
"oh, we're out of that." sort of offputting, but we were here,
and generally we like the place, so I got a Lamplighter Werewolves
of Cambridge porter, which was excessively bitter and excessively
alcoholed (7.3%) - I don't know why these lower-hopped styles have
been amped up in recent years. Instead of food, I got a second
beer, this one a harmless Von Trapp golden helles lager.

Bonnie had a plate of duck hash (duck "confit" with crispy potatoes
and two eggs over easy) with a bloody Mary which came with a celery
stalk the size of, well, very big, threatening to tip over the
glass. People have no idea what duck confit is. This was the normal
thing, leg meat rubbed half-heartedly with salt and cooked who
knows how. In reality, you need to pack the meat in seasoned salt
for a good long time, shake off the excess, and then cook it for a
good long time in barely bubbling rendered fat, preferably duck,
until it's got this wonderful texture (this is a precursor of sorts
to sous vide cookery). Well, this stuff was monochromatic and
lacked the wonderfulness of texture. Tasted like not much either.
The potatoes varied between crisp and not crisp. The fatal flaw was
the absence of onions and the dearth of pepper. The eggs were over
medium. At least the bloody was okay.

There was something lacking about my experience, so I ordered a
croissant bread pudding with candied pecans and butter pecan ice
cream; 15 minutes later the welcome news "they're still working on
it." I was all for walking out, but Bonnie pointed out that there
was nowhere we had to be, as the music library didn't close until
10 pm, and we'd been prepared to waste this time at Oktoberfest
if it had been any good. So we waited another 10 minutes, and the
stuff might have been made from scratch, but not with croissants.
What I'd have done if they were out of bread pudding, and what
they probably did, was scrunched up whatever rolls were around,
soaked them in sugared bread and milk, and zapped the mess for a
couple minutes. Trim the edges square, strew some candied pecans on
top, and put a smallish scoop of quite good ice cream beside. $8.

When we finally got out of there, it was on the verge of a downpour,
so we gave up on the music library and hoofed it straight back to
the house. Good thing - five minutes after we got inside, it started
to rain.
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Michael Loo to All <=-

Cambridge Oktoberfest / A lot of places were selling Blue Moon,
that's the sort of event it was.

I was not familiar with Blue moon and had to wiki it. That is just
so wrong on so many different levels!

More gin and vermouth drinks that aren't quite martinis...

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

Title: Delmonico
Categories: Beverages, Alcohol
Yield: 1 serving

3/4 fl Gin
1/2 fl Dry vermouth
1/2 fl Sweet vermouth
1/2 fl Brandy

Stir with ice and strain into a cocktail glass. Garnish with a twist
of lemon peel.

MMMMM

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

Title: English Rose Cocktail
Categories: Beverages, Alcohol
Yield: 1 serving

1/2 oz Apricot flavored brandy
1/2 oz Dry vermouth
1 oz Dry gin
1/2 ts Lemon juice
1 ts Grenadine

Shake well with cracked ice and strain into 3 oz. cocktail glass.
Frost edge of glass by rubbing with lemon and dipping in powdered
sugar.

From: Dorothy Flatman

MMMMM

Cheers

Jim


... There are no hacks; everything is hard.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
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JIM WELLER wrote to MICHAEL LOO <=-

Cambridge Oktoberfest / A lot of places were selling Blue Moon,
that's the sort of event it was.

I was not familiar with Blue moon and had to wiki it. That is just
so wrong on so many different levels!

I am not much of a drinker on any level these days. The last brewskis I
have had were a Smithwicks (which I shared with Nancy) and an Abita
Amber - both at the 2017 picnic at the Shipps.

I have a monthly UniX computer group meeting at which we sometimes talk
about computer stuff. Amid consuming pizza and beverages. One of the
regulars used to do Guiness Stout but has switched to Blue Moon for the
last few meetings. It's served with a wedge of orange in the glass.
FEH!!! I'll likely never try it - no matter the label is nice and it
is gaining in popularity.

I equate it with Corona and/or Zima (a product of Miller/Coors) and,
indeed, any "adult" beverage which needs to be "enhanced" in order to
have flavour. If I want lemonade or orange juice I'll order that instead
of a brewski.

Since this recipe claims to be Belgian should one use a Belgian Wheat
Beer?

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

Title: Carbonnade (Belgian Beer Stew)
Categories: Beef, Pork, Stews, Beer, Booze
Yield: 8 Servings

3 lb Chuck roast
1 Smoked ham hock
1/2 c Oil
2 1/2 ts Salt
1 lg Onion; thin sliced
3 tb Flour
Beer
1 c Beef broth
1/2 ts Black pepper
2 ts Sugar
2 tb Parsley flakes
pn Marjoram
pn Thyme
1 cl Garlic; chopped fine
4 lg Carrots; in 1" pieces
3/4 c Walnuts; opt
2 tb Red wine vinegar; or red
- wine
2 tb Scotch whiskey

Cut beef into 1" x 2" strips. (I cube them, 1") Remove
ham from bone and cut into cubes. Brown beef and ham in
oil in large skillet. Lift meat out, sprinkle with 1 ts
salt and set aside. Brown onions in same oil. Set aside.
Drain and save all but 3 Tb oil. Sift flour into oil and
cook to light brown roux. Gradually add 1 1/2 cup beef,
stirring until mixture boils.

Add broth, rest of salt, pepper, sugar, herbs and garlic.
Alternate layers of meat, onions and carrots in large
casserole. Add sauce and enough beer to cover meat.

Cover and cook in 300°F/150°C oven for 2 1/2 hours.
Check occassionaly and add beer if needed.

Shortly before stew is ready, saute walnuts in reserved
oil. It takes only a couple of minutes to get them crisp.
Do NOT scorch. Add them to stew.

Just before serving, add vinegar and scotch.

Recipe by: Ana Kurland

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... People who drink "Lite" beer don't like beer. They just like to pee a lot. --- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Dave Drum to Jim Weller <=-

Blue Moon / served with a wedge of orange in the glass. FEH!!!

Actually Blue Moon is brewed just like a Dutch or Belgian Witbier,
with orange peel and coriander in it. They are often served in
Europe with an orange wedge on the rim to enhance the subtle orange
flavour in the brew.

Similarly German Weissbier which doesn't actually have citrus fruit
in it does have a citrusy nose and is often served with a lemon
wedge for the same reason.

I equate it with Corona

And lime adds pleasant acidity and balance to any malty sweet, low
hopped light lager, not just Corona, the makers of which made the
concept popular.

and/or Zima

That died a merciful death over a decade ago.

Since this recipe claims to be Belgian should one use a Belgian
Wheat Beer?

Ideally yes, a Labric or a sour brown beer. (And some famous Lambics
have cherries in them.)

Title: Carbonnade (Belgian Beer Stew)
Beer
2 tb Red wine vinegar; or red wine
2 tb Scotch whiskey

She didn't specify what kind of beer but if you went with sour
Lambic or old brown beer you wouldn't need any vinegar. Because it's
more readily available and affordable I'd go with a domestic porter
with a dash of vinegar or perhaps lemon juice.

Adding whisky of any kind is certainly not traditional at all.



Cheers

Jim


... I wanna be 16 again & ruin my life differently. I have some new ideas.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
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On 10-16-18 22:38, Jim Weller <=-
spoke to Dave Drum about 424 Oktoberfest <=-

Blue Moon / served with a wedge of orange in the glass. FEH!!!

Actually Blue Moon is brewed just like a Dutch or Belgian Witbier,
with orange peel and coriander in it. They are often served in
Europe with an orange wedge on the rim to enhance the subtle orange flavour in the brew.

Personally, I cannot stand beers with added citrus flavor. I like beer
to taste like beer -- not like a shandy.


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

Title: Lemon Chicken
Categories: Chicken
Yield: 1 Servings

1/2 c White wine
1/8 c Chicken stock
2 tb Light soy sauce
2 tb Sugar
1 Clove garlic, minced
3 tb Rice wine vinegar
1 tb Ginger, minced
1 Lemon's juice (save the
Squeezed lemon halves)
Salt (to taste)
Pepper (to taste)
1/4 c Peanut oil
4 lg Skinless chicken breasts
1 Egg, beaten
Flour
1 tb Cornstarch
1/4 c Water

In a mixing bowl, mix the wine, chicken stock, soy sauce, sugar,
garlic, vinegar, ginger, lemon juice, salt, and pepper.

Between 2 sheets of plastic wrap or wax paper, place the chicken
breasts and beat with flat mallet until thickness is uniform, about
1/4-inch. Marinate in the wine mixture for 10 to 15 minutes.

In a wok, heat the peanut oil to about 300 degree F.

Remove the chicken breasts from the marinade and pat dry. Dip the
breasts in the beaten egg and coat uniformly with the flour, shake off
any excess flour. Add to wok, oil should be smoking. Move the
breasts around vigorously and turn several times. Cook until golden
brown. Remove the chicken from the wok and place on paper towels to
drain.

Add the marinade to the wok, add additional wine or water if
necessary, and add the reserved lemon halves face down. Cover and
simmer for 4 to 5 minutes.

In a small bowl or measuring cup, mix the cornstarch with the water.
Add the cornstarch mixture slowly to the wok, just enough to thicken
mixture and form a sauce. Remove and discard lemon halves.

Chop the chicken breasts diagonally or slice and cover with the sauce.
Serve with rice and stir-fried vegetables.

Recipe: Tom Morphew on AT&T's Interchange

From: David Pileggi Date: 07-19
Cooking �

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:38:17, 18 Oct 2018
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Jim Weller <=-

Blue Moon / served with a wedge of orange in the glass. FEH!!!

Actually Blue Moon is brewed just like a Dutch or Belgian Witbier,
with orange peel and coriander in it. They are often served in
Europe with an orange wedge on the rim to enhance the subtle orange flavour in the brew.

Personally, I cannot stand beers with added citrus flavor. I like
beer to taste like beer -- not like a shandy.

The only beer I have tasted that has flavourants added that I have even
thought of repeating is (as I told Nanook) Leinenkugel's Honey Weiss.
And one is plenty for me for a long spell. I brought some to one of the
picnics at your house for folks to try. I believe that Glen Jamieson
pronounced it "interesting" and had another. Followed by an Amber Bock.

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

Title: The 5000 Calorie Deep Fried Burger
Categories: Beef, Pork, Cheese, Breads
Yield: 1 Serving

14 oz Burger patty; made w/ground
- beef tenderloin
3 Beer-battered onion rings
4 sl Thick cut bacon
3 sl Cheddar cheese
1 Homemade milk bun
2 c Beer batter
5 (to 8) wood skewers to hold
- it all together

Don't eat anything for about 1 day prior

Grill off hamburger to rare

Fry onion rings and bacon

Layer slice of cheddar, bacon, slice of cheddar, onion
rings, slice of cheddar on top of burger and briefly place
in 500�F/260�C oven to melt together.

Place your heart healthy burger stack inside your homemade
milk bun, press together, and skewer with your wooden
skewers.

Dust well with flour and dip in bear batter, spooning the
batter into all crevices.

Drop burger into deep fry basket. If you made your burger
right, it will be too tall for the oil to actually cover
completely. Carefully ladle hot oil from the fryer over the
top of the burger to compensate.

Cook until golden brown.

Remove from fryer, let rest for about 2-3 minutes, and cut
in half with a serrated knife.

Serve with lettuce, tomato, onion and horseradish remoulade.

After eating, call your cardiologist, tell him what you've
done, and sit in amusement as he has a heart attack for you
over the phone.

DISCLAIMER: Following this recipe and consuming the finished
product may be hazardous to your health. Eating The Deep
Fried Hamburger may cause acne, sour stomach, huge butt
syndrome, or sudden and unexpected cardiac arrest. Eating
the whole thing in one sitting will make you a true American
Hero.

From: http://www.grouprecipes.com

Uncle Dirty Dave's Archives

MMMMM

... The human body has enough bones to make an entire human skeleton.
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

JIM WELLER wrote to DAVE DRUM <=-

Blue Moon / served with a wedge of orange in the glass. FEH!!!

Actually Blue Moon is brewed just like a Dutch or Belgian Witbier,
with orange peel and coriander in it. They are often served in
Europe with an orange wedge on the rim to enhance the subtle orange flavour in the brew.

Similarly German Weissbier which doesn't actually have citrus fruit
in it does have a citrusy nose and is often served with a lemon
wedge for the same reason.

I like Leinenkugel's Honey Weiss but not their Berry Weiss. Leinie's
is the only Honey Weiss that I have found that I like as the honey is
just a hint. Other labels' honey weiss hits the honey jug too hard for
my taste .... and I dislike it for the same reason I dislike Budweiser
- too sweet.

I equate it with Corona

And lime adds pleasant acidity and balance to any malty sweet, low
hopped light lager, not just Corona, the makers of which made the
concept popular.

Did you ever work in a P.R. position? Those comments sound an awful like
the marketroid-speak one would find in a manufacturer's web-site from a
flack putting the company "spin" on things.

and/or Zima

That died a merciful death over a decade ago.

In North America - it's quite popular in Japan.

Brace yourself .... from an article in Beer Street Journal "Get ready
to drink like it's the 90's (again) Zima is returning to shelves"

http://beerstreetjournal.com/get-ready-drink-like-90s-zima-set-return/

It is, after all, a Molson/Miller/Coors brand. They have never let good
taste stand in the way of profit. Jolly Ranchers candy NOT included.

Since this recipe claims to be Belgian should one use a Belgian
Wheat Beer?

Ideally yes, a Labric or a sour brown beer. (And some famous Lambics
have cherries in them.)

Title: Carbonnade (Belgian Beer Stew)
Beer
2 tb Red wine vinegar; or red wine
2 tb Scotch whiskey

She didn't specify what kind of beer but if you went with sour
Lambic or old brown beer you wouldn't need any vinegar. Because it's
more readily available and affordable I'd go with a domestic porter
with a dash of vinegar or perhaps lemon juice.

Adding whisky of any kind is certainly not traditional at all.

I not that whisky is mis-spelled in the recipe as presented.

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

Title: Chilli-Beer Brisket of Beef Over Wild Rice Amandine
Categories: Beef, Beer, Sauces, Rice, Nuts
Yield: 8 Servings

2 1/2 lb Fresh beef brisket
1/2 c Diced onion
1 ts (ea) salt & black pepper
1/4 ts Garlic powder
12 oz Bottle Heinz chilli sauce
12 oz Beer; NOT LITE

MMMMM---------------------WILD RICE AMANDINE--------------------------
2 tb Slivered almonds
1 1/2 tb Chopped bell pepper
1 tb Chopped onion
1 tb Chopped chives
1/3 c Butter
2 2/3 c Hot water
1 ts Instant beef bouillon
9 oz (2 boxes) Uncle Ben's 5
- minute Wild Rice

MMMMM--------------------------TO SERVE-------------------------------
Wild Rice Amadine
2 md Ripe tomatoes; sliced,
- garnish
Parsley sprigs; garnish

Place beef brisket, fat side down, in deep roasting pan.
Sprinkle brisket with onion, salt, pepper and garlic
powder. Pour chilli sauce over brisket.

Cover tightly and cook in slow oven (325°F/163°C) for 3
hours.

Increase oven temperature to moderate (350°F/175°C). Pour
beer over brisket. Cover and continue cooking for 30
minutes.

WHILE BRISKET COOKS MAKE THE WILD RICE: Cook almonds,
green pepper, onion and chives in melted butter in heavy
2-quart frying-pan, until almonds begin to brown. (Do not
over brown.)

Add 2 2/3 cups hot water and instant bouillon, stirring to
combine. Add rice, bring to a boil, cook slowly, uncovered
10 minutes. Cover and let stand 5 minutes. Drain any
excess liquid from rice.

TO SERVE: Place brisket on large serving platter and
surround with Wild Rice Amadine. Garnish with sliced
tomatoes and parsley. Slice brisket very thin and serve
with hot cooking liquid.

Makes 8 servings

Source: Leanda Goss

From: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

... Uncle Ben's Preverted Rice in the new LEATHER BOX!!!!
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Dale Shipp to Jim Weller <=-

Blue Moon / served with a wedge of orange in the glass. FEH!!!

Actually Blue Moon is brewed just like a Dutch or Belgian Witbier,
with orange peel and coriander in it. They are often served in
Europe with an orange wedge on the rim to enhance the subtle orange flavour in the brew.

Personally, I cannot stand beers with added citrus flavor. I like
beer to taste like beer -- not like a shandy.

I suspect you wouldn't like sour Belgian beers like Kriek or Flemish
Red either then.

I don't like shandies either; they're half lemonade but I do like a
few drops, a single squeeze from a small wedge, of lime in ice cold
light lager on a hot day. Also Big Rock Grasshopper, an Alberta made Kristallweizen which has no real citrus in it but still has a subtle
citrusy taste because of the kind of yeast they use.

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

Title: Chicken Waterzooi Stew
Categories: Chicken, Stews, Belgian, Beer
Yield: 6 Servings

4 Stalks celery; julienned
4 md Carrots; julienned
6 Boneless skinless chicken
-breast halves
1 tb Vegetable oil
2 tb Unsalted butter
3 Minced shallots
1/4 lb Slice mushrooms
1 lg Leek; thinly sliced (white
-part only)
1 Clove minced garlic
Fresh thyme; a few sprigs
1 tb Peppercorns
12 oz St. Amand French Country
-Ale
3 c Half & half
Salt & pepper

Steam the celery and carrots for 5 minutes and set aside. Heat the
oil and one tablespoon butter in a deep skillet; saute chicken until
golden and juices run clear (about 4 minutes per side). Cool chicken
slightly and cut crosswise into large pieces; cover with plastic wrap
and set aside. Add remaining butter to pan and lightly saute the
shallots, mushrooms, leek, garlic and thyme for about 5 minutes. Add
the St. Amand Ale and peppercorns, increase heat and simmer for about
15 minutes till the liquid is reduced by half, stirring to loosen
brown bits in the pan. Stir in half & half and simmer for 10 minutes
until sauce thickens. Add chicken, celery and carrots, heat through.
Add salt and pepper to taste and serve immediately. Accompany with
steamed new potatoes, a radicchio salad, and more St. Amand French
Country Ale.

From the European Cuisines website

Posted by: Michael Sharp

St. Amand French Country Ale is an amber red malty slightly fruity Biere
de Garde -JW

A traditional classification for the farmhouse ales of France and
their sometimes-untraditional new-world counterparts. Biere de
Garde is today generally a warm fermented strong pale ale -
sometimes blonde, sometimes amber, and has much in common with
Belgium ales. Medium bodied with hints of caramel or toffee.
Cellared smell and flavor are characteristics. The name means
"beer for keeping". - www.ratebeer.com/beerstyles

MMMMM



Cheers

Jim


... The brewing of beer predates even written language itself.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
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Quoting Dave Drum to Jim Weller <=-

And lime adds pleasant acidity and balance to any malty sweet, low
hopped light lager, not just Corona, the makers of which made the
concept popular.

Did you ever work in a P.R. position? Those comments sound an awful
like the marketroid-speak one would find in a manufacturer's web-site
from a flack putting the company "spin" on things.

OK I'll re-phrase that... "Lime make Corona taste good."

Brace yourself .... from an article in Beer Street Journal "Get ready
to drink like it's the 90's (again) Zima is returning to shelves"

Luckily that doesn't mean I have to buy it or drink it.

It is, after all, a Molson/Miller/Coors brand. They have never let
good taste stand in the way of profit. Jolly Ranchers candy NOT
included.

Jolly Ranchers? What's the connection there?

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

Title: Chicken and Rice, Puerto Rican Style
Categories: Chicken, Caribbean, Beer, Pork
Yield: 6 Servings

4 lb Whole chicken; cut up
THE ADOBO:
3 ts Olive oil
2 Cloves garlic; minced
3 ts Oregano
1 ts Vinegar or fresh squeezed
Lime juice
2 ts Salt
1/2 ts Black pepper
THE STOCK:
1 Clove garlic; smashed
1 Onion; coarsely chopped
1 Stalk celery; chopped
5 Sprigs cilantro
Chicken neck,back,wing tips
THE RECAITO:
1 Onion
1 Green bell pepper; cored
And seeded
8 Sprigs cilantro
COOKING THE CHICKEN:
3 tb Olive oil
1/2 c Salt pork; diced
8 oz Tomato sauce
1 1/2 c Beer
2 c Rice
18 Pimento stuffed green olives
Cut in half
3 ts Capers
6 oz Pimento; cut into strips
1 c Frozen peas; defrosted

Mix ingredients for the Adobo and rub over chicken pieces. Cover and
refrigerate overnight or let sit at room temperature for 1 hour.

Make the stock. In a large soup pot put the neck, back and wing tips
in 4 cups water with the garlic, onion, celery and cilantro. Bring to
a boil, reduce heat and simmer, uncovered, for 2 - 3 hours. Strain
out solids and return stock to pot.

Coarsely chop Recaito ingredients then place in a food processor and
process until finely chopped.

Heat the oil in a large saucepan or Dutch oven. Add salt pork, if
using, and cook 3 - 5 minutes. Add the recaito and cook until most
of its liquid has evaporated. Add chicken thighs and drumsticks
and cook 5 minutes. Add remaining chicken and cook 10 minutes,
turning to brown on all sides. Add tomato sauce, then 3 cups stock
(or 1 1/2 cups stock and 1 1/2 cups beer) and the rice. Bring to a
boil. Add chicken, olives, capers, peas and salt, if necessary.
Reduce heat and simmer, uncovered, until all surface liquid has
disappeared. With a wooden spoon stir rice up from the bottom of
the pan. Reduce heat to very low, cover, and cook for 1 hour,
stirring every 15 minutes to turn rice up from the bottom of the
pan.

Recipe By: Lada Fretz

From: Andy

MMMMM

Cheers

Jim

... The brewing of beer predates literature and philosophy

___ Blue Wave/QWK v2.20
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On 10-21-18 20:44, Jim Weller <=-
spoke to Dale Shipp about 424 Oktoberfest <=-

Personally, I cannot stand beers with added citrus flavor. I like
beer to taste like beer -- not like a shandy.

I suspect you wouldn't like sour Belgian beers like Kriek or Flemish
Red either then.

I'll take your word for that -- it is just possible that I might have
tried one once when out with Michael, but I suspect that since he is a
good friend and knows what I like, he would have warned me away from it.


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

Title: Wesley & Kathy's World-Famous Killer 4-Star Venison Chili
Categories:
Yield: 6 Servings

3 lb Finely chopped venison *
1 ea Medium onion
4 ea Cloves garlic
1 x Salt to taste
1/4 c (or more) Chili powder
2 tb Olive oil
1 tb Cumin
1 cn Texas beer
1/2 c Water or beef broth
1 tb Mexican oregano
2 tb Masa or corn meal **
1 ts Ground coriander

* Venison should be cut from the neck or shoulder

** Dissolve masa in about 1/4 c water

Saute the meat in the oil until about 1/2 browned. Add onions and
garlic and saute until onions are tender, but not brown. Add chili
powder, coriander, and cumin, and cook, stirring, for 4 - 5 minutes.
Do not allow to burn. Add beer and water/broth and simmer, stirring
frequently until meat is tender. (About 45 minutes - 1 hour) When
meat is tender, stir in masa, dissolved in water or broth. Simmer,
stirring frequently an additional 30 minutes or so. If possible,
allow chili to cool and sit for at least 6 hours before re-heating
and serving.

Wes and Kathy Pitts. Re-U/L to NCE by Burt Ford 10/96 8/98 10/00.

From: Burton Ford <burton5@rochester.Rr

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:45:07, 23 Oct 2018
___ Blue Wave/DOS v2.30

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

JIM WELLER wrote to DAVE DRUM <=-

And lime adds pleasant acidity and balance to any malty sweet, low
hopped light lager, not just Corona, the makers of which made the
concept popular.

Did you ever work in a P.R. position? Those comments sound an awful
like the marketroid-speak one would find in a manufacturer's web-site
from a flack putting the company "spin" on things.

OK I'll re-phrase that... "Lime make Corona taste good."

Lime give Corona *some* flavour. It's as tasty as Coors of any stripe.

Brace yourself .... from an article in Beer Street Journal "Get ready
to drink like it's the 90's (again) Zima is returning to shelves"

Luckily that doesn't mean I have to buy it or drink it.

It is, after all, a Molson/Miller/Coors brand. They have never let
good taste stand in the way of profit. Jolly Ranchers candy NOT
included.

Jolly Ranchers? What's the connection there?

Jolly Ranchers candy used to be featured prominently in their adverts.
I don't know if there is a corp-rat connection or if it was just a prop.

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

Title: Chicken and Rice, Puerto Rican Style
Categories: Chicken, Caribbean, Beer, Pork
Yield: 6 Servings

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

Title: Skillet Chicken Paella (Diabetic)
Categories: Poultry, Rice, Herbs, Vegetables
Yield: 6 Servings

24 oz Chicken; in 1" pieces
1 tb Extra virgin olive oil
1 md Onion; chopped
1 cl Garlic; minced
2 1/4 c Chicken broth
1 c Parboiled rice
1 ts Oregano; dried, crushed
1/2 ts Paprika
1/4 ts Salt; opt
1/4 ts Pepper
1/8 ts Saffron; ground
+=OR=+
1/8 ts Turmeric
1 3/4 c Tomatoes; stewed
1 md Red bell pepper; in strips
3/4 c Peas; fresh or frozen

Remove skin from chicken breast. Rinse and pat dry with
paper towels. Cut into bite-sized strips. In a 10 inch
skillet cook chicken strips, HALF at a time, in hot oil for
2 to 3 minutes or till no longer pink. Remove chicken from
skillet.

Add onion and garlic to skillet; cook till tender but not
brown. Remove skillet from heat. Add broth, uncooked rice,
oregano, paprika, salt, pepper and saffron or turmeric.
Bring to boiling. Reduce heat. Simmer, covered, about 15
minutes.

Coarsely chop stewed tomatoes and add with their juice to
the pan. Add sweet red pepper which has been cut into strips
and peas.

Cover and simmer about 5 minutes more or until rice is
tender. Stir in cooked chicken. Cook and stir about 1 minute
more or till heated through.

Makes 6 main-dish servings.

Better Homes and Gardens Magazine, Sept 1992

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Every journalist has a novel in him, which is an excellent place for it. --- MultiMail/Win32 v0.49
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