Text 39797, 107 rader
Skriven 2010-07-04 12:26:00 av Dave Drum (42594.cooking)
  Kommentar till text 39773 av Dale Shipp (1:261/1466.0)
Ärende: Pearl Harbour Brewski
=============================
-=> Dale Shipp wrote to Michael Loo <=-

 ML> To rehydrate and nourish after my doctor's appointment
 ML> yesterday, I had a glass of Samuel Smith's Taddy porter
 ML> and almost immediately noted that there was lactose in
 ML> it. Luckily I had my pills with me.

 DS> You have well tuned taste buds.  I don't think that I could have
 DS> noticed.  What is lactose doing in a beer anyhow?

It seems fairly common in some circles ... like oatmeal stout there is milk
stout. And IIRC porter is a form of "stout". Lemme see now ........

"Stout and porter are dark beers made using roasted malt or barley, hops,
water, and yeast. Stouts were traditionally the generic term for the strongest
or stoutest beers, typically 7% or 8%, produced by a brewery.

"There are a number of variations including Baltic porter, dry stout, and
imperial stout. The name porter was first used in 1721 to describe a dark beer
popular with street and river porters of London that had been made with roasted
malts. This same beer later also became known as stout, though the word stout
had been used as early as 1677. The history and development of stout and porter
are intertwined.
 
""Nourishing" and sweet "milk" stouts became popular in Great Britain in the
years following the Second World War, though their popularity declined towards
the end of the 20th century – apart from pockets of local interest, such as in
Glasgow with Sweetheart Stout, or in Jamaica with Dragon Stout.

"While there is a great deal of disagreement in the brewing world on this
subject, at one time, porter was considered an alternative name for stout. It
was originally used in the 18th century. Historically, there are no differences
between stout and porter, though there has been a tendency for breweries to
differentiate the strengths of their dark beers with the words "extra",
"double" and "stout". The term stout was initially used to indicate a stronger
porter than other porters issued by an individual brewery. Though not
consistent, this is the usage that was most commonly employed." (cribbed from
the dreaded Wikipedia) 
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Porter Cake
 Categories: Cakes, Desserts, Beer, Fruits
      Yield: 20 servings
 
      1 c  Butter
  1 1/2 c  Brown sugar; packed
  1 1/4 c  Guinness or stout; more 
           - to taste
           Zest of one orange
      1 c  Sultanas
      1 c  Raisins
    1/2 c  Mixed candied peel
      4 c  Flour
    1/2 ts Baking soda
      2 ts Mixed spice
    1/2 c  Whole candied cherries
      3 lg Eggs
 
  Place butter and brown sugar in saucepan and set over medium
  heat until butter is melted. Stir in Guinness. Add orange
  zest, sultanas, raisins, and candied peel. Bring mixture to
  boil and boil 3 to 4 minutes, stirring frequently. Remove
  from heat and cool until lukewarm.
 
  Sift flour, baking soda, and mixed spice into mixing bowl.
  Add fruit mixture to flour along with cherries. Whisk eggs
  in small bowl and add gradually to fruit-flour mixture,
  mixing well.
 
  Spoon mixture into greased and floured 9" round cake pan.
  Bake on middle shelf at 350øF about 1-1/2 hours. Remove from
  oven and cool on cake rack. After completely cooled, remove
  from pan. If desired, pierce cake with skewer and pour 1/4
  cup Guinness over cake to keep it moist. Wrap tightly and
  let rest overnight before cutting or serving.

  If stored in cake tin. Porter Cake will keep well for
  several weeks.
 
  NOTES : Mixed spice is a standard ingredient in Irish
  baking. It can be bought anywhere in Ireland. To make your
  own, grind together 1 tbl coriander seeds, 1 crushed 2 "
  cinnamon stick, 1 tsp. allspice berries, and 1 teaspoon
  whole cloves. Stir in 1 tbl. freshly grated nutmeg and 2 tsp
  ground ginger. Store in airtight container and keep in cool
  place away from light. 
 
  Recipe By: Festive Food of Ireland by Darina Allen

  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 

 

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