Text 1331, 67 rader
Skriven 2006-05-12 09:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Home again 656
======================
 ML> I thought that the taurus reference in taurine and the name
 ML> Red Bull had something to do with each other. 
 DS> It's possible, but I can't be sure because taurine is a very
 DS> common ingredient in nearly every "energy drink" and in many
 DS> non-energy beverages as well, such as Sobe sugarwater cocktails,

Red Bull was one of the first energy drinks that came to my
consciousness - I've noticed it for over a decade (it's 20 years
old in Europe) but never had the interest or self-destructiveness
to try it. I did have a sip of Jolt once - had to counteract that
with a river of whiskey. I just now looked it up on Wikipedia,
where the claim is made that the company started in '84, but
general distribution (in Europe) didn't start until '87.

 DS> and because I didn't do any brand-specific research; I referenced
 DS> Red Bull only because it was the first drink to come to mind from 
 DS> that category.  Youse guys are reading too much into my words, or 
 DS> I am too oblivious, or a combination of both. [g]

Nah, call it "unconscious inspiration."

Hey, Dave, here's a business opportunity: invent an energy
drink that uses amino acids derived from pork ... we can call
the stuff "Red Baloney."

Coarse Ground Bologna (Country Style)
cat: sausage
yield: 10 lb

h - Meat Formula No. 1 for regular bologna
3.2 lb regular pork trimmings (60/40 lean/fat)
3.2 lb lean pork trimmings (85/15)
3.6 lb lean beef trimmings (85/15)
6.4 oz dried skim milk (optional) 
h - Meat Formula No. 2 for beef bologna
8.0 lb lean beef chuck
2.0 lb regular pork trimmings
h - Ingredients 
2.0 lb ice
4.4 oz salt
0.8 oz sugar
0.4 oz ground white pepper
0.1 oz coriander
0.1 oz mace
Sodium nitrite
2.4 oz onion, fresh grated (optional) 
- or 0.1 oz grated garlic (optional)

Grind meat through a 1/4" plate. Add seasonings, cure and ice
to meat and mix thoroughly. Stuff mix into casings of type and
size desired and hang overnight in 38F cooler. Product should
then be placed in a smokehouse and smoked at 110-l20F until
good color develops. The bologna is then cooked in the
smokehouse by gradually raising the smokehouse temperature
to 165-175F and cooking until an internal temperature of 150F
is reached. The product may be water cooked after smoking by
placing the bologna in a water bath at 160-165F and cooking
until an internal temperature of 150F is obtained. After cooking,
the bologna should be placed in a cold water bath or shower for
12 or 15 min or until the internal temperature is reduced to
90-100F. Place the product under refrigeration until used.
NOTE: For improved texture and product quality, start water
cooking at 120F and slowly raise water temperature to 160-165F.

Recipe from: Service Manual of Union Carbide Corporation
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