Text 14391, 114 rader
Skriven 2011-08-06 20:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Small Beer
==================
-=> Quoting Dave Drum to All <=-

 DD> Looks like the big brewers and distributors guys were 
 DD> feeling a pinch in the wallet and sent their lobbyists 
 DD> out to work some magick.

Lobbyists are more evil than the politicians they suck up to. They
are the scum of the earth.  And somehow, American lobbyists somehow
have more access, power and influences than in most in other
countries.

On another front, more bad news, seen somewhere while I was
surfing...

Serving Sizes Then and Now

Food or beverage        1950s           Today

French fries            2.4 ounces      up to 7 ounces
Fountain soda           7.0 ounces      12 to 64 ounces
Hamburger patty         1.6 ounces      up to 8.0 ounces
Muffin                  3.0 ounces      6.5 ounces
Pasta serving           1.5 cups        3.0 cups
Chocolate bar           1 to 2.5 oz     2.6 to 8 ounces

This is especially insidious as most people tend to eat all they
are served, without thinking, if it is in front of them.

Cooking with beer...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Artichoke Bottoms Stuffed with Spinach and Walnut Puree
 Categories: Italian, Vegetables, Beer, Dairy
      Yield: 4 Servings
 
      8 md Artichokes
      1    Lemon; halved
      2 tb Extra virgin olive oil
      1 md Onion; minced
      1 lb Spinach; washed and drained
    1/2 c  Shelled walnuts; fine chop
    1/4 c  Heavy cream
           Salt and pepper
      4 tb Vegetable broth or dark beer
 
  "Il Fondo dei di Carciofi Ripiene di Spinaci"

  Puree of spinach, walnuts, and cream as a filling for prepared
  bottoms and cooked until the flavors blend. The leaves may be used
  to flavor a soup or a marinara sauce. Or puree the tender parts of
  the leaves and use them instead of the spinach in this recipe.

  Peel artichokes: break off each leaf at the base (bend the leaf
  back on itself until it snaps, then pull it off towards the base).
  When most of the outer leaves have been peeled off and the
  remaining leaves no longer snap, cut off the rest of the cone and
  rub the cut portions with the lemon to prevent discoloration.
  
  Using a sharp paring knife, trim off all bits of green to expose
  the more tender white part of the artichoke bottom. Rub with the
  lemon. Place the artichoke bottoms in a saucepan with the lemon
  juice and enough water to cover. Simmer, covered, for 30-45
  minutes or until the artichoke bottoms are tender when pierced
  with a knife. Cool in liquid and reserve.
  
  Heat the oil in a skillet over low heat. Saute the onion until
  lightly browned. Add the spinach and cook, stirring constantly,
  until wilted.
  
  Place the spinach, walnuts, and cream in a food processor and
  puree. Season with salt and pepper.
  
  Remove the artichoke bottoms from their liquid. Rinse under cold
  water and remove the choke with a spoon. When finished, you should
  have 2 perfectly rounded, hollowed-out cups per serving.
  
  Preheat the oven to 350 degrees. Fill the artichoke bottoms with
  spinach cream. Place in a glass baking dish large enough to hold
  all the bottoms in one layer. Drizzle with the broth or beer,
  cover with aluminum foil, and bake for 25 minutes, basting
  occasionally. Just before serving, douse with the remaining liquid
  from the bottom of the pan.
  
  Serve as an appetizer; or serve with a pasta entree: spaghetti
  with oil and garlic sauce and lemon; as part of a buffet.
  
  MAKE AHEAD: The artichoke bottoms will keeps refrigerated in their
  cooking liquid for 1 to 2 days.
  
  *TIP: Using this method instead of cutting off the leaves with a
  knife will result in a meatier artichoke bottom.
  
  *LOWFAT CREAMS (thin as needed): lowfat or nonfat sour cream; sour
  cream substitutes; soy cream; lowfat or nonfat yogurt; ricotta;
  pureed lowfat or nonfat cottage cheese with skim milk; "creamed"
  tofu; nonfat cream (new product 1997).
  
  Recipe by: SOLO VERDURA, by Anne Bianchi
  
  Posted to MC-Recipe by Pat Hanneman
 
MMMMM                           

Cheers

YK Jim


... Ghouls? The really horrifying creatures are lobbying in Washington.

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