Text 18466, 109 rader
Skriven 2007-08-03 00:06:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Sunday sweets 916
=============================
 -=> On 08-02-07  07:12,  Michael Loo <=-
 -=> spoke to All about Sunday sweets 916 <=-

 ML> A lot of beers courtesy the Shipps and Dirty Dave:

 ML> Leinenkugel honey wheat - didn't like; a touch of honey, so
 ML> that was good, not overdone; but too much wheat beer taste,
 ML> which I'm not overfond of to begin with.

  There were also three other varieties of Leinenkugel.   I had bought
  two packs on Dave's recommendation -- a red and an ale.   He went out
  and found the honey wheat and a berry version.   I tasted the berry
  and did not care for it much -- but someone you know quite well went
  cooler dipping to recover the rest of them:-}}  I think it was her
  favorite.

 ML> Michelob Amber Bock - liked okay; fairly flavorsome if
 ML> underhopped; as good as mass-market beer gets.

  Another Dave contribution.

 ML> Killian's - pretty much ditto, but reddish instead of yellowish.

 ML> Dos Equis - the usual, better hopped, an old favorite.

 ML> There were also Budweiser and several kinds of Sam Adams, as
 ML> well as a couple others that I'd had before and didn't bother
 ML> to try again.

   In addition, two types of Abita -- their ale and turbodog.   First
   time I have had turbodog, and I liked it.   Our DIL was quite pleased
   to see the German dark beer I had picked up.   I think it had been
   one of their favored choices over there.

 ML> Dave found a 50+-year-old bottle of Gilbey's gin in the house.
 ML> He sacrificed it to the cause. It was about the same as it was
 ML> when it was bottled. I can attest to this as I had Gilbey's
 ML> gin about 50 years ago. Pretty good.

   I agree.  Gin is gin -- a decent drink, but like vodka, not much
   character from one bottle to the next.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crab Chowder
 Categories: Soup, Seafood
      Yield: 12 servings
 
      8 c  Clam Juice - bottled, pref.
           -without preservatives
      1 c  Dry Sherry
    1/2 c  Brandy
    1/4 c  Shallots - minced
      1 tb Garlic - minced
      8    Fresh Parsley stems
      4    Bay Leaves
      4 md Potatoes - pared, cut into
           -1/2-inch dice
      2 oz Salt Pork - without rind,
           -cut into 1/8-inch dice
      3 sl Bacon - cut into 1/2 x
           -1/8-inch pieces
      2 c  Onion - chopped very fine
  1 1/2 c  Celery - chopped very fine
      1 tb Thyme - dried
    1/2 c  All Purpose Flour
      3 c  Heavy Cream
           Coarse Salt
           White Pepper - freshly
           -ground
           Hot Red Pepper Sauce -
           -a/k/a Tabasco
    3/4 lb Crabmeat - picked over
           -*(See Note)
           Parsley - fresh, chopped
 
  *Note:  Chef poaches a fresh 3-lb. Dungeness crab in the clam broth
  for 15 minutes, which he then lets cool and shells.  If Dungeness or
  other live crabs are available, you may wish to do the same. 1. Heat
  clam juice, sherry, brandy, shallots, garlic, parsley stems, and bay
  leaves in large saucepan over high heat to boiling.  Reduce heat to
  low; skimming surface occasionally.  Strain through sieve lined with
  double thickness of dampened cheesecloth; keep warm. 2. Boil potatoes
  in lightly salted water until tender, 5 to 8 minutes, and drain. 3.
  Cook salt pork and bacon in large heavy saucepan over medium heat
  until fat is rendered and salt pork and bacon are crips, about 8
  minutes. Add onions and celery; saute, stirring frequently, until
  tender, about 8 minutes. Add thyme; saute 1 minute. Stir in flour;
  cook, stirring constantly, over low heat 5 minutes. Do not brown
  flour. 4. Gradually stir clam broth into roux over low heat. Heat to
  boiling over high heat.  Reduce heat to low; simmer uncovered 20
  minutes, skimming surface periodically.  (Chowder can be prepared up
  to this point 24 hours in advance.  Refrigerate broth and potatoes.)
  Stir in cream and potatoes; heat to boiling.  Season to taste with
  salt if necessary and enough white pepper and red pepper sauce to
  give chowder a good peppery taste. 5. Just before serving, stir in
  crabmeat. Heat until crab is hot. Ladle chowder into warmed
  individual soup bowls and garnish with chopped parsley. Recipe from
  Chef Bradley Ogden, Campton Place, San Francisco.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:12:18, 03 Aug 2007
___ Blue Wave/DOS v2.30

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