Text 35712, 139 rader
Skriven 2010-03-12 05:27:00 av Dave Drum (1:124/311)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: Beer Brats
==================
-=> Stephen Haffly wrote to DAVE DRUM <=-

 RH> The taste would have been hard to deal with.  Brats with beer in them,
 RH> steamed in beer, would have been horrendous.

 DD> I can sort-of understand the opposition to anything that might have
 DD> been, at some time, associated with alcohol. But not the taste thing.
 DD> I have had bratwurst made with beer and bratwurst steamed in beer. I
 DD> can detect no substantial difference in taste from "standard"
 DD> bratwurst ... to the point where I have decided that calling bratwurst
 DD> "beer brats" is simply a marketing ploy. I'd bet one could do better
 DD> toward getting a beer flavour (without actual beer, too) by adding a
 DD> tiny bit of hops to the mixture.

 SH> If you drink beer and are accustomed to the flavor, then I can see
 SH> where you might not be able to detect any substantial difference.  For
 SH> us, the bitter taste of the hops is significant and unpleasant.  It is

I do drink beer from time to time. Why last year I may have had as many as five
or six brewskis. And I do not like sweet beers, preferring the "dry" or bitter
varieties. So, you are correct that may have something to do with my taster not
noticing much difference.

 SH> like the first time I encountered cilantro in a salad from a Mexican
 SH> restaurant in Washington, D.C.  I wondered if they had washed the
 SH> greens with dishwater.  Years of occasional exposure to cilantro have
 SH> only confirmed my dislike of it.  My few encounters with beer have been
 SH> enough that I consider it to be a sort of liquid form of cilantro.
 SH> That alone, would be enough to keep me from wanting to use it for
 SH> either drinking or cooking.

I used to eschew cilantro - calling it soap-weed. But, over the years I have
gotten used to it and can tolerate it in most instances. And I actually miss it
in some things (like a good, fresh salsa) if it is left out. I don't want to be
overpowered by it - but a bit seems to round out the flavours in some things. 
 
 SH> Anyway, the school policy, which I signed, is for no beverage use of
 SH> alcohol.  Medicinal use is okay.  Use of alcohol in cooking isn't
 SH> specifically forbidden, but keeping alcohol in the house would not be
 SH> in accordance with what I signed.  Therefore, with the exception of
 SH> extracts such as vanilla or orange, we just don't keep any alcohol
 SH> containing food/beverage products around.  Not only that, but for us,

As I said at other times and implied here with the "sort-of understand the
opposition" statement there are many reasons to not use alcohol - for drinking,
for cooking, whatever.

 SH> the potential benefits of alcohol are outweighed by the known problems
 SH> associated with it.  Both Ruth and I have had family members who have
 SH> had problems associated with drinking.  Thus, beverage alcohol has no
 SH> place in our house.  I won't presume to say that it is the way everyone
 SH> else should live.  There isn't anything inherently sinful in partaking.
 SH> The problem comes with lack of moderation which leads to many problems.
 SH> For some people, moderation=abstinance as even one drink would be too
 SH> many.

Oh, I understand that quite well. In younger days I had a problem with
moderation and couldn't seem to drink one drink without going on to get falling
down, knee walking, toilet hugging, drunk. So, I didn't drink at all for some
years, being afraid of the results. Apparently I have matured as I can now have
a drink or two of alcoholic beverage and that's as far as it will go. The
reason I stop at one or two is that if I do any more I get a "buzz" on and
since I have a weak enough grasp of reality ... I know it's time to pack it in.
Also to not drive. 
 
 SH> For example, this recipe calls for Shaoxing, which is a Chinese rice
 SH> wine.  We would try to find a substitute for it.

You can substitute the rice wine in the recipe for either rice vinegar or broth
mixed with white vinegar. A vinegar is basically a wine gone bad. The name
comes from the French for "sour wine," and refers to the fact that any
alcoholic beverage turns sour when it is exposed to air.

The main difference between rice wine and rice vinegar is the sweetness..as
rice wine is fermented sugar. To try and stay as true to your recipe as
possible-use the rice vinegar but add an additional 1 ts of sugar to the 1 tb
called for in the recipe to lessen the tartness the vinegar supplies.

 SH>       2 tb Shao xing
 SH>       1 tb Sugar

I am going to make the following recipe to spice up the exceptionally mild
chorizo sausages I bought a couple of days ago. I suppose I ought to change the
Dave's Archives tag to Dave's Kitchen -  Bv)= 

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

      Title: Gujarati Kasundi (Hot Tomato Relish)
 Categories: Asian, Sauces, Chilies
      Yield: 3 /4 cup

      1 tb Mild vegetable oil
    1/2 ts Mustard seeds
  1 1/2 tb Slivered garlic
    1/2 ts Turmeric
      1 ts Cayenne pepper
    1/2 ts Salt
      5 md Ripe tomatoes; blanched,
           - peeled, chopped
    1/4 c  Distilled white vinegar

  This very popular relish is from Gujarat in western India.
  It makes a wonderful dipping sauce for finger foods.

  Heat oil in a medium-size skillet over medium-high heat.
  Add mustard and garlic. Cook, stirring, until mixture
  starts to brown, about 4 minutes. Add turmeric, cayenne,
  salt and tomatoes. Stir and cook for 2 minutes. Add vinegar
  and bring to a boil. Reduce heat, cover, and simmer until
  thick, about 10 minutes. Spoon into clean jars and seal.

  Makes 3/4 cup.

  Note: Stays fresh for several weeks in a covered jar in the
  refrigerator.

  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

  Uncle Dirty Dave's Archives          

MMMMM

ENJOY!!!

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

... I have a photograph but you can have my footprints. They're in my socks.

ENJOY!!!

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

 
 
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