Text 1346, 116 rader
Skriven 2010-09-10 06:29:00 av Dave Drum (45151.cooking)
     Kommentar till en text av Michael Loo (45113.cooking)
Ärende: Terminology
===================
-=> Michael Loo wrote to Dave Drum <=-

 DD> Errrrmmmmm ... don't look now but, reindeer, caribou, elk, moose,
 DD> roebuck, hart, etc. are all sources of venison.

 ML> Or "venaison." Originally originally, wild pig was also so
 ML> considered. As usual, the terminology has wandered off on its
 ML> own; especially, the US usage has its own eccentricities. Not
 ML> to mention Ozzies.

 ML> ==

 DD> Once upon a tyme, many yonks ago, Kentucky passed and attempted to
 DD> enforce a law that stipulated that only "corn whiskey" made in Bourbon

 ML> I'm pretty sure that no state can unilaterally make such a
 ML> definition, whether it be of Bourbon or chillli, full faith
 ML> and credit notwithstanding, as states can't do much about
 ML> interstate commerce, which is a Federal bailiwick.

They did get slapped down for trying to claim that only Kentucky can produce
bourbon. Illinois, OTOH, never tried to force people in Illinois into spelling
chilli the official way. Merely noted that the correct spelling in Illinois is
c h i l l i -- but with no penalties threatened, beyond implied ridicule if one
spells it with one "l" or three.
 
 DD> County, KY. could be called bourbon. Beam and Brown, Foreman objected
 DD> and appealed. So the law was amended to say that only "corn whiskey"
 DD> made in Kentucky could be called bourbon. And distillers far and wide
 DD> raised hell in federal court. Now, although bourbon can be made
 DD> anywhere, only Kentucky legally has the right to have the state's name
 DD> on the label as a "bourbon" product.

 ML> It would of course stand to reason that only Kentucky could claim
 ML> Kentucky Bourbon, and I'm sure that only Indiana (say) should have
 ML> the right to claim Indiana Bourbon. But the name Bourbon (though it
 ML> probably originated in Bourbon County, Kentucky) never to my
 ML> knowledge had a fixed geographical identity. As such, it's more
 ML> like a Coney (to hark back to another popular topic here) than
 ML> a Bourgogne Clos de Feves.

As far as I can remember bourbon has *always* been associated with Kentucky.
Although it probably originated in Pennsylvania sometime before the whiskey
rebellion. Coney dogs no doubt originated at Coney Island - and were a
fore-runner of the dirty water dogs we have been discussing here. Currently the
spot of greatest Coney Island hot dog popularity is the Detroit, MI area, where
it seems that nearly every person with a Greek surname owns or has give his
name to a Coney Island restaurant ... which, in reality, is just a diner that
serves chilli dogs.
 
 DD> I famously abhor gin. One holiday season a salesman gave my dad a
 DD> quart of Virginia Gentleman Bourbon.

 ML> The question that arises, of course, is whether the junk came from
 ML> Virginia. Texas Pete hot sauce, for example, never had anything to
 ML> do with Texas (or heat, or probably anyone named Pete), though
 ML> Louisiana brand comes from Louisiana.

Yes, it did.

Myth: By law, bourbon whiskey can only be made in Kentucky

Fact: By law, bourbon whiskey must be produced in the United States, but it can
be made in any state. 

Reality: There are no current distillers of bourbon whiskey anywhere except in
Kentucky.

Except one. And that would be the A. Smith Bowman distillery in lovely
Fredericksburg, Virginia. 
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bear's Brisket Marinade
 Categories: Marinades, Citrus, Chilies, Beer
      Yield: 1 quart

    1/2 c  Worcestershire sauce
    1/4 c  Soy sauce
      1 c  Apple cider vinegar
    1/2 c  Olive oil
      1 tb Garlic powder
      1 tb Onion powder
      2 tb Salt
     12 oz Beer
      1 tb Black pepper
    1/4 c  Blue Front bbq sauce
    1/4 c  Key lime juice
    1/2 tb Thyme
    1/2 c  Apple juice
    1/4 c  Texas Pete hot sauce
 
  Blenda da pissa outa it.
 
  I made a small slit in the cryo vac poured the marinade
  in and 200 mile an hour taped it shut. Capillary action
  distributed the marinade all around the brisket, this
  worked *really* well.
 
  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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