Text 12251, 111 rader
Skriven 2008-08-18 14:22:48 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: PORK BUD 782 80818
==========================
 -=> Quoting Michael Loo to Jim Weller <=-

 -=> Jim Weller said to Glen Jamieson <=-
 
 ML> The thing about the Czechs is that they're not that much
 ML> different from the Bavarians. Bohemia and Bavaria are pretty
 ML> close - Cesky Budejovice, which is the home of Budvar (now
 ML> called Czechvar in various parts of the world, because of the
 ML> infernal meddling of the said Anheusers and Busches), used to
 ML> be also called Boehmische Budweis, the putative home of
 ML> Budweiser. It's unclear where the ancestry of the Anheusers
 ML> and Busches really originated, whether Germany or Czechland
 ML> or even Austria (within 50 miles of Budweis), and it's not
 ML> really that important any more, no more so than how Italian
 ML> or Swiss the people who run Italian Swiss Colony are or whether
 ML> there are still a Harry and David at the helm of Harry & David.

Or that the Cordon Bleu Swiss School of Catering is located down the
road from where I live.
 
 ML> Both Dirty Dave and Dirty Old Man Glen are reasoning from the
 ML> erroneous assumption that national boundaries are immutable.

Not really, as I know the country names and boundaries in that area
have changed several times since my atlas was printed.

 ML> I will tell you that it couldn't be from Herman Budweiser,
 ML> because anyone with that name would have been Jewish.

Granted.
 
 GJ> during the Cold War, both sides ignored anything of a "trade name"
 GJ> nature.

 ML> Quite the contrary! It was a gentlemen's agreement more than
 ML> anything else; and after the Cold War, gentlemen went out the
 ML> window.

Were the Soviet "gentlemen" brewers allowed to make agreements with
their opposite numbers on the other side of the Iron Curtain?
 
 JW> The Czechs have been brewing beer commercially since at least 1285
 JW> in the city of Budweis. They developed a distinctive style of beer
 JW> just like Pilsener of Pilsen.

 ML> I wonder whether the distinctive style of beer can be described
 ML> as "sweetish, clean, light, low-hopped, and effing close to water."

Such a beer has its place in life, as long as it isn't too sweet.
Personally, my preference is for a good, hoppy taste.
 
 -=> Jim Weller said to Mark Lewis <=-

 ML> I must be an old soul, as some soothsayer reading my palm once claimed
 ML> me to be, as I take to all sorts of food in a big way, as though I'd
 ML> been brought up with them. Mostly European, oddly enough, though many
 ML> Chinese and Indian cuisines resonate deeply within my soul. I'd say
 ML> that the ones that move me most are Texas chili (no beans) and
 ML> brisket, German/Czech roast pork, and northern Italian food (senza much
 ML> cheese.) And the cities in which I think, I must've lived here in a
 ML> past life: London, Munich, Berlin, Hong Kong, Florence (which I HATE
 ML> HATE HATE). 

Interesting.  I spent most of the first two decades of my life feeding
almost exclusively on Anglo-Australian food and porridge, with an
occasional bland Chinese take-away with soy sauce as the ultimate
exotic ingredient, but then my first taste of garlic awoke an
unsuspected recessive gene, and Mediterranean flavours added brighter
colours to my life.  Next I found Indian spicing, and my enthusiasm for
food increased by another step.  Finally I discovered Nasi Padang food,
made and sold in restaurants throughout SE Asia, and I knew I had
reached my spiritual home.

And I don't hate Florence, but just found it a bit quirky.  I wonder
what happened to you there in your past or present life?
Naples OTOH, is a very different bucket of slops.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: AMARETTO SPUMONI
 Categories: Desserts, Ices, Italian, Euro-c
      Yield: 1 servings
 
      9    Egg yolks
      8 tb Sugar- castor
    300 ml Cream- double; whip lightly
           Amaretti biscuits; 1/serve
 
  200 ml Wine- Amaretto;("Fill it up")
  
  Spumoni is the original ice cream, originating from Naples and giving
  birth to the famous Neapolitan ice cream we know today. This simple
  version is courtesy of my friend Max. "Makes loads," he says - or
  "about 9."
  
  Whisk the egg yolks with the sugar until creamy. Slowly add the
  amaretto and continue whisking. When all the Amaretto is mixed in,
  fold in the whipped cream. Pour into glasses (flutes look great if
  you can fit them in) and freeze. To serve, crush an amaretti biscuit
  and sprinkle on top. "Eat. Eat another."
  
  From: COOKING WITH BOOZE By: GEORGE HARVY BONE ISBN13: 9781905005659
  Typed by: KEVIN JCJD SYMONS, JUNE 2008
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)