Text 31180, 145 rader
Skriven 2009-11-18 08:54:00 av Dave Drum (1:124/311)
     Kommentar till en text av ALEKSEJ R. SERDJUKOV
Ärende: Gourmet Recipe Manager
==============================
-=> Aleksej R. Serdjukov wrote to Dave Drum <=-

 ARS> The current version is 0.15.1.

 ARS> Sorry, that's the current "unstable" version.

 ARS> If the stable versions are where I am looking at, the current "stable"
 ARS> version is 0.13.8, and the latest Windows installer is 0.13.4-1. These
 ARS> are here:

 ARS> http://sourceforge.net/projects/grecipe-manager/files/grecipe-manager/

 ARS> Remember to get the exe with "full_gtkglade", not "no-gtkglade"!

I got that one. Thanks for the tip. The older one is the one I saw quoted, so
that's the one I got first. Did I really need to get the "full_gtkglade"
version on the new download ... since I have already installed the earlier
version? I did get it ... just wondering if it was necessary. I haven't
installed the new iteration yet. That will have to wait for my next day off of
work.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Root Beer
 Categories: Beverages, Herbs
      Yield: 12 servings

    1/4 oz Dried sassafras root bark 
    1/4 oz Dried birch bark 
    1/4 oz Dried sarsaparilla root 
    1/8 oz dried licorice root 
      1 ea (1" pc) unpeeled thin sliced
           - fresh ginger 
      1    Split vanilla bean 
      2 qt Water

MMMMM------------------------TO BOTTLE------------------------------
      2 c  Molasses
    1/8 ts Active dry yeast

  One of my favourite treats growing up was a "brown Cow".
  Region appears to dictate the name and contents of this
  cold, sweet drink. Known as a root beer float, a black
  cow, a brown cow, and a sassy cow, this all-American
  favorite is a snap to make. Root beer poured over a scoop
  of vanilla ice cream, served with a long spoon. You can
  add chocolate syrup and whipped cream as you wish.

  Charles Hires, a Philadelphia pharmacist is credited with
  discovering a recipe for a delicious herbal tea while on
  his honeymoon. The pharmacist began selling a dry version
  of the tea mixture and also began working on a liquid
  version of the same tea. His was a combination of over
  twenty-five herbs, berries and roots to flavor carbonated
  soda water drinks. It was first introduced to the public
  at the 1876 Philadelphia Centennial exhibition. The Hires
  family continued to manufacture root beer and in 1893
  first sold and distributed bottled root beer.

  Charles Hires and his family certainly contributed greatly
  to the popularity of modern root beer, however, the origins
  of root beer can be traced further back in history. Root
  beer has its origins in what is referred to as "small beers."
  Small beers are a collection of local beverages (some
  alcoholic, some not) made during colonial times in America
  from a variety of herbs, barks, and roots that included:
  birch beer, sarsaparilla beer, ginger beer and root beer.

  Ingredients in early root beers included allspice, birch
  bark, coriander, juniper, ginger, wintergreen, hops,
  burdock root, dandelion root, spikenard, pipsissewa,
  guaiacum chips, sarsaparilla, spice-wood, wild cherry bark,
  yellow dock, prickly ash bark, sassafras root*, vanilla
  beans, hops, dog grass, molasses and licorice. Many of
  these ingredients are still used in root beer today
  along with carbonation. There is no one recipe.

  Another famous brand of root beer is A & W Root Beer, now
  the number one selling root beer in the world. A & W Root
  Beer was founded by Roy Allen, who began marketing root
  beer in 1919. Birch Beer is another tasty root beer drink.
  "BOYLAN'S ORIGINAL BIRCH BEER" is the most locally loved
  soft drink of its time. Rich with history, Boylan's Birch
  Beer started in a apothecary in the early 1890's and
  developed into the most popular flavor of The Boylan
  Sodaworks.

  *In 1960, the U.S. Food and Drug Administration banned
  sassafras as a potential carcinogen, however, a method was
  found to remove the oil from sassafras. Only the oil is
  considered dangerous. Sassafras is a main ingredient in
  root beer.

  Root beer also known as sarsaparilla is a complex and
  delicious, old-fashioned, home-brewed root beer that has
  deep, intermingling notes of roots, bark, and spices, set
  against a background of molasses. There is no one recipe
  for this popular old-time beverage.

  Place all above ingredients into a medium pot and bring to
  a boil. Remove from heat, cover, and let steep for 2 hours.

  Strain root-infused liquid through a cheesecloth-lined
  sieve into a plastic container that has been washed well
  with hot, soapy water. (Discard solids.) Add 2 qt. filtered
  water, stir well, and let cool to 75°. Meanwhile, wash four
  1-liter plastic soda bottles with hot, soapy water. Rinse
  well and air-dry. Stir 2 cups molasses and 1/8 tsp. active
  dry yeast into the root-infused liquid; cover and set aside
  to let ferment for 15 minutes. Using a funnel, pour into
  bottles, filling to within 2" of top but no higher.

  Screw lids on tightly; set aside at room temperature to let
  ferment for 12 hours. Chill for 2-5 days. The root beer's
  character will slowly change: after 2 days, it will taste
  strongly of molasses; at the end of 5 days the yeast will
  have eaten up more of the sugary molasses, creating a milder
  and slightly alcoholic beverage. When it's ready to drink,
  open bottles very slowly, easing the caps open little by
  little, to let any excess gas escape gradually. (Yeast
  produces a high level of natural carbonation that makes
  for a very fizzy drink.) 

  Serve over ice.

  Makes 4 liters.

  By: shantihhh

  From: http://www.ifood.tv/print

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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