Text 35928, 112 rader
Skriven 2010-03-17 05:54:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DALE SHIPP
Ärende: Dry???
==============
-=> Dale Shipp wrote to Dave Drum <=-

 -=> On 03-16-10  10:47,  Dave Drum <=-
 -=> spoke to Dale Shipp about Craft Beers <=-

 DD> The only Abita varieties I have had are the Turbo Dog and the Amber.
 DD> Newcastle Brown Ale is pretty good, too.

 DS> I have had both of those Abita varieties and liked them.  I think that
 DS> the amber is my favorite of the two.   We also have a German "dunkel"
 DS> that I like, but I don't recall the name right now.

 DS> The Abita that T-Bonz had on their menu was called Andy Gator.  From
 DS> the Abita web page:
 DS> [quote]
 DS> Andygator, a creature of the swamp, is a unique high-gravity brew made
 DS> with pale malt, German lager yeast, and German Perle hops. Unlike other
 DS> high-gravity brews, Andygator is fermented to a dry finish with a
 DS> slightly sweet flavor and subtle fruit aroma. Reaching an alcohol
 DS> strength of 8% by volume, it is a Helles Dopplebock.

It would have to be *very* slightly sweet for me to consider it "dry". One of
the the main reasons I don't care for regular Micheloeb and Budweiser is their
sweetness. Amber Bock and Bud Dry do not exhibit that cloying sweetness. But,
if I am going to drink Bud Dry I usually "downgrade" to Busch - which IMO is a
better beer and suits my tastes just fine. If they don't carry Busch - I'll go
for Pabst Blue Ribbon or a craft beer that I am familiar with and like ... if
it's that sort of place.

Of course, with the copious amounts that I consume (as much as 96 fl oz last
year - 0 this, so far) I can afford to buy the good stuff - without busting the
budget.
 
 DS> You might find it goes well with fried foods. It pairs well with just
 DS> about anything made with crawfish. Some like it with a robust sandwich!
 DS> Andygator also is a good aperitif and easily pairs with gorgonzola and
 DS> creamy blue cheeses. Because of the high alcohol content, be
 DS> cautious---sip it for the most enjoyment.

 DS> [/quote]

Written in true marketroid speak.   Bv)= 
 
 DS> I don't recall the exact description that T-Bonz had on their menu, but
 DS> it certainly did not entice me to try it.  The description above is
 DS> more appealing to me -- perhaps the restaurant played up the "subtle
 DS> fruit aroma" into "taste of grapefruit" or something else.

A taste of grapefruit is fine - if I am prepared for it. I still (more than 10
years later) remember my reaction to Eric's grapefruit wine at the Canadian
Caper picnic.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Budget Red Beans & Rice
 Categories: Beans, Rice, Chilies
      Yield: 12 servings

    1/2 lb Dry kidney beans; rinsed
    1/2 lb Dry pinto beans; rinsed
      4 c  Water
      4 c  Chicken broth
      2 cl Garlic; minced
      2    Bay leaves
 14 1/2 oz Can tomatoes w/liquid;
           - chopped
      4 oz Jar chopped pimiento;drained
      1 lg Green bell pepper; chopped
      1 lg Onion; chopped
      1 c  Celery; chopped
      4 oz Can diced green chilies
    1/4 c  Snipped fresh parsley
    1/2 ts Crushed red chile flakes
    1/2 ts Ground cumin
    1/2 ts Hot pepper sauce
      1 ts Paprika
      1 ts Salt
      1 ts Vinegar
           Rice

  Place beans in a dutch oven with water. Bring to a
  boil; simmer 2 minutes. Remove from the heat. Cover
  and let stand for one hour. Drain and rinse beans.

  Return to Dutch oven with broth, garlic and bay
  leaves; bring to a boil. Reduce heat, cover and simmer
  for 1 1/4 hours. Stir in all remaining ingredients.

  Cover and simmer for one hour or until beans and
  vegetables are tender and gravy is thick. Remove bay
  leaves. Serve over rice.
  
  This meal costs only $.68 per plate.
  
  Source: Taste of Home magazine
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

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

 

... It is better to be quotable than to be honest. - Tom Stoppard
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