The St. Patrick's Day menu from the White House last year looked good to me,
so I'm considering using some of those dishes (or flavor combinations) for
my St. Patrick's Day dinner this year. The menu was posted here by modom,
and contained:

> Cold:
> Baked Limerick Ham -- Carrogaline Cheddar Scone with Apple Jelly
> Irish Smoked Salmon -- Crispy Potato Cake with Dill Crème Fraiche
> Selection of Irish Cheese -- Soda Bread and Crackers
> "Green on Green Salad" -- Spring Lettuces, peas, tendrils, scallion
> dressing
>
> Hot:
> Corned Beef and Cabbage Rolls
> Dublin Coddle -- Sausages, bacon, potato and onion
> Sea Scallops -- Wrapped in Applewood Bacon
>
> Dessert:
> Pear and Apple Crumble
> St. Patrick's Day Cookies


I think brunch will be cheddar scones, apple jelly, ham, eggs, boxty, and
onion-mustard gravy. Diners can mix-and-match the different items to their
liking.

For dinner, here's what I'm tentatively planning:

Sausage-Bacon-Broccoli Chowder

Green salad: Spring lettuces, sunflower sprouts, blanched fava beans, and
green garlic dressing

Smoked Salmon on Crispy Potato Cake with Dill Crème Fraiche (NOT served
cold!) If asparagus has shown up locally, it will be included here.

Buttered Cabbage with Roasted Quail (and ramps, if I can find them)

Irish Soda Bread & Cheddar: If rhubarb has shown up locally, there will be a
rhubarb chutney in this course. (Last year, the leftover soda bread and
cheddar went into an outstanding savory bread pudding for brunch the next
day.)

Banoffee-Bailey's Pudding: "Banoffee" is condensed-milk caramel with bananas
and coffee. I'll make a meringue-topped pudding with those ingredients plus
Bailey's Irish Cream and toasted almonds.

Strawberries will probably not be ripe here yet, but if they are, I'll make
another dessert which includes them. (Probably something simple like
Strawberries Romanoff.)


Bob

On Sat, 20 Feb 2010 00:56:51 -0800, "Bob Terwilliger"
> wrote:

> > Dublin Coddle -- Sausages, bacon, potato and onion

1. Find Irish sausages.
2. Make recipe.

--
I love cooking with wine.
Sometimes I even put it in the food.

"Bob Terwilliger" > wrote in message
...
> The St. Patrick's Day menu from the White House last year looked good to
> me, so I'm considering using some of those dishes (or flavor combinations)
> for my St. Patrick's Day dinner this year. The menu was posted here by
> modom, and contained:
>
>> Cold:
>> Baked Limerick Ham -- Carrogaline Cheddar Scone with Apple Jelly
>> Irish Smoked Salmon -- Crispy Potato Cake with Dill Crème Fraiche
>> Selection of Irish Cheese -- Soda Bread and Crackers
>> "Green on Green Salad" -- Spring Lettuces, peas, tendrils, scallion
>> dressing
>>
>> Hot:
>> Corned Beef and Cabbage Rolls
>> Dublin Coddle -- Sausages, bacon, potato and onion
>> Sea Scallops -- Wrapped in Applewood Bacon
>>
>> Dessert:
>> Pear and Apple Crumble
>> St. Patrick's Day Cookies
>
>
> I think brunch will be cheddar scones, apple jelly, ham, eggs, boxty, and
> onion-mustard gravy. Diners can mix-and-match the different items to their
> liking.
>
> For dinner, here's what I'm tentatively planning:
>
> Sausage-Bacon-Broccoli Chowder
>
> Green salad: Spring lettuces, sunflower sprouts, blanched fava beans, and
> green garlic dressing
>
> Smoked Salmon on Crispy Potato Cake with Dill Crème Fraiche (NOT served
> cold!) If asparagus has shown up locally, it will be included here.
>
> Buttered Cabbage with Roasted Quail (and ramps, if I can find them)
>
> Irish Soda Bread & Cheddar: If rhubarb has shown up locally, there will be
> a rhubarb chutney in this course. (Last year, the leftover soda bread and
> cheddar went into an outstanding savory bread pudding for brunch the next
> day.)
>
> Banoffee-Bailey's Pudding: "Banoffee" is condensed-milk caramel with
> bananas and coffee. I'll make a meringue-topped pudding with those
> ingredients plus Bailey's Irish Cream and toasted almonds.
>
> Strawberries will probably not be ripe here yet, but if they are, I'll
> make another dessert which includes them. (Probably something simple like
> Strawberries Romanoff.)
>
>
> Bob

Be a luv, gov'nor and post the pudding recipe.
-ginny

Ginny wrote:

>> Banoffee-Bailey's Pudding: "Banoffee" is condensed-milk caramel with
>> bananas and coffee. I'll make a meringue-topped pudding with those
>> ingredients plus Bailey's Irish Cream and toasted almonds.
>
> Be a luv, gov'nor and post the pudding recipe.

I'm still formulating the recipe, but it'll be something like this:

Boil a can of sweetened condensed milk for half an hour to make that
caramel-like stuff we talk about here now and then.

Separate four eggs. Beat the egg yolks with a cup of Bailey's Irish Cream.
Make a cornstarch slurry with a cup of cold coffee and two teaspoons of
cornstarch. Add slurry to Bailey's mixture. Cook the mixture over medium-low
heat, whisking frequently, until just barely thickened. (It's pretty thick
when you start out, but you want it to get even thicker, because the egg
yolks and cornstarch won't cook very much after this step.)

Preheat oven to 375°F. Toast half a cup of blanched sliced almonds.

Line a casserole dish with vanilla wafers.

Pour the caramel-stuff into the Bailey's mixture and stir well.

Pour half the Bailey's mixture over the vanilla wafers.

Cut bananas into slices about 3/8 of an inch thick. Put a layer of banana
slices over the Bailey's mixture in the casserole dish. Sprinkle with half
of the toasted almond slices.

Pour the remainder of the Bailey's mixture over the bananas.

Put another layer of sliced banana over the Bailey's mixture. (I'm not sure
how many bananas will be required to make those two layers of sliced
bananas. Probably three to four; it'll depend on the size and shape of the
casserole dish. If you like, you can use an egg slicer to slice the bananas,
but it probably won't save a whole lot of time.) Sprinkle with the remainder
of the toasted almond slices.

Whip egg whites until frothy. Add 1/8 teaspoon cream of tartar and continue
whipping. Add granulated sugar, a teaspoon at a time, until you've added a
total of six teaspoons. Beat until egg whites form stiff peaks.

Spread meringue over casserole, swirling top decoratively. Sprinkle with
blanched sliced almonds (which have NOT been toasted, since the heat of the
oven will toast them at this point).

Bake casserole until meringue is lightly browned. (Probably 12-15 minutes)
Remove from oven and allow to cool for 10 minutes before serving.

Bob

On Feb 20, 2:56*am, "Bob Terwilliger" >
wrote:

*snip phoney baloney crapola.....

Wow, you must really be bored......trolling for Keyboard Cooking Kudos
a month in advance.

What's on the "menu" for the Fourth of July?

*snicker*

Dumbass.

PVC trolled:

> *snip phoney baloney crapola.....

Awww...how CUTE! Your envy is showing!


> Wow, you must really be bored......trolling for Keyboard Cooking Kudos a
> month in advance.

Heh...you think THAT'S an indication of boredom? Here's something I did last
night when I was *really* bored. After reading
<http://www.nbcsandiego.com/news/local-beat/Man-Plummets-to-Death-From-Qualcomm-Building---84724532.html>,
I wrote this:

"Keyur Anandkumar Malaviya"? Let me paint a pictu

Little Keyur was happy growing up in his village. He played mumblety-peg
with the other kids in the neighborhood, went swimming in the Ganges, and
ran home every day to see what kind of curry his mother had been cooking for
dinner.

One day, Keyur's father came to him and said, "Keyur, what will you do with
your life? You are a good student, and it is my hope that you will go to
college someday."

Blithe Keyur responded, "But Father, I am happy here! I provide phone
support for three computer manufacturers already, but I can also peddle
spicy lentil pancakes or wash elephants for a living! Please don't send me
away!"

Sternly, Keyur's father declared, "Such a bright person should have more
ambition. The Mahabharata teaches that talents should be used, and that to
squander opportunity is to show disrespect to The Supreme Controller
Ishvara."

Keyur replied bitterly, "But is it fair that a talented person should be
punished for his talents? Does not that talent *take away* the opportunity
to live a normal happy life?"

Viswanathan (for that was Keyur's father's name) thundered forth, "Stop your
whining! You will attend the University of California at Berkeley, and that
is that!"

Keyur knew when he was defeated, so sadly he stuffed his wicker backpack
with all his meager belongings and left his job at the phone center. He said
goodbye to all his boyhood friends and his pet cobra, then boarded the Air
India jet which took him to America.

When Keyur got to America, he was picked up by his cousin Sadjeef, who had
generously offered a tarp-covered tree to be Keyur's lodging while he
pursued his Ph.D. in Electrical Engineering, asking only that Keyur work the
midnight-to-eight shift at Sadjeef's 7-11 six nights a week.

It was a proud day when Keyur received his Doctorate degree, but a sad one
too: He'd been hired by Qualcomm to work as an engineer at their cell phone
company in Southern California, so he could no longer keep his jobs as a
gypsy cab driver, a line cook at Chez Panisse, or even his old job at
Sadjeef's 7-11. Once again, Keyur had to say goodbye; this time it was to
all the things he'd come to love about Berkeley.

Undaunted, Keyur moved to San Diego and hit the ground running: Within six
months, he had come up with eight lucrative patents for the company, and was
recognized as a rising star. He met a nice girl named Amanda (well,
"Amandanavadhamaritalana," actually, but "Amanda" is a lot shorter) and the
innocent couple began shyly going out together for tea and bhel puri.

As time wore on, Amanda and Keyur became more and more fond of each other.
They shared their hopes, dreams, and favorite Bollywood posters. One day
after a particularly rousing musical number, the two of them looked into
each other's eyes and felt a sudden leaping of the heart, like a silvery
mahseer leaping from a crocodile. This sudden passion inflamed them, and
they had to look away before decorum could be breached.

Amanda contacted her father by telegraph to India, and the reply was swift:
No, she was NOT going to be allowed to marry Keyur, because her marriage to
a fifty-year-old rice merchant had already been arranged. Choked with tears,
Amanda informed Keyur of the situation over milk tea and masala dosa, then
she left the tea bar to pack away her pashminas and saris for the trip home.

Keyur was understandably distraught at the news, but his work ethic
supported him like an iron bar in his spine, and he came to work early (as
always) the next morning intending to immerse himself in technical matters,
hoping that doing so would help him cope with the new and aching
Amanda-shaped void in his soul. But when he got to work, there was a Post-It
note on his computer monitor. The note read simply, "Yurkie, your job has
been outsourced to India. Relocation isn't an option, and you're
overqualified for the job anyway; it's gotten so automated that it could be
done by an elephant washer. Security will be along to check you out of the
building at 7 AM."

How do you get yourself up after something like that? Well, you climb the
stairs...



> What's on the "menu" for the Fourth of July?

Unfortunately, this year I'll be in Iraq for the Fourth of July, so I won't
have an opportunity to cook anything elaborate. Maybe you can suck down your
usual fifty hot dogs while thinking about me.


> Dumbass.

Thanks for stopping by, Dumbass!

Bob

In article >,
"Bob Terwilliger" > wrote:

> Heh...you think THAT'S an indication of boredom? Here's something I did last
> night when I was *really* bored. After reading
> <http://www.nbcsandiego.com/news/loca...h-From-Qualcom
> m-Building---84724532.html>,
> I wrote this:
>
> "Keyur Anandkumar Malaviya"? Let me paint a pictu

<snipped> Pardon me, but I enjoyed reading that. ;-) You should be a
Newspaper humor columnist. <lol>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Sat, 20 Feb 2010 20:54:22 -0800 (PST), projectile vomit chick
> wrote:

>On Feb 20, 2:56*am, "Bob Terwilliger" >
>wrote:
>
>*snip phoney baloney crapola.....
>
>Wow, you must really be bored......trolling for Keyboard Cooking Kudos
>a month in advance.
>
>What's on the "menu" for the Fourth of July?
>
>*snicker*
>
>Dumbass face
>

"Bob Terwilliger" > wrote in message
...
> Ginny wrote:
>
>>> Banoffee-Bailey's Pudding: "Banoffee" is condensed-milk caramel with
>>> bananas and coffee. I'll make a meringue-topped pudding with those
>>> ingredients plus Bailey's Irish Cream and toasted almonds.
>>
>> Be a luv, gov'nor and post the pudding recipe.
>
> I'm still formulating the recipe, but it'll be something like this:
>
> Boil a can of sweetened condensed milk for half an hour to make that
> caramel-like stuff we talk about here now and then.
>
> Separate four eggs. Beat the egg yolks with a cup of Bailey's Irish Cream.
> Make a cornstarch slurry with a cup of cold coffee and two teaspoons of
> cornstarch. Add slurry to Bailey's mixture. Cook the mixture over
> medium-low heat, whisking frequently, until just barely thickened. (It's
> pretty thick when you start out, but you want it to get even thicker,
> because the egg yolks and cornstarch won't cook very much after this
> step.)
>
> Preheat oven to 375°F. Toast half a cup of blanched sliced almonds.
>
> Line a casserole dish with vanilla wafers.
>
> Pour the caramel-stuff into the Bailey's mixture and stir well.
>
> Pour half the Bailey's mixture over the vanilla wafers.
>
> Cut bananas into slices about 3/8 of an inch thick. Put a layer of banana
> slices over the Bailey's mixture in the casserole dish. Sprinkle with half
> of the toasted almond slices.
>
> Pour the remainder of the Bailey's mixture over the bananas.
>
> Put another layer of sliced banana over the Bailey's mixture. (I'm not
> sure how many bananas will be required to make those two layers of sliced
> bananas. Probably three to four; it'll depend on the size and shape of the
> casserole dish. If you like, you can use an egg slicer to slice the
> bananas, but it probably won't save a whole lot of time.) Sprinkle with
> the remainder of the toasted almond slices.
>
> Whip egg whites until frothy. Add 1/8 teaspoon cream of tartar and
> continue whipping. Add granulated sugar, a teaspoon at a time, until
> you've added a total of six teaspoons. Beat until egg whites form stiff
> peaks.
>
> Spread meringue over casserole, swirling top decoratively. Sprinkle with
> blanched sliced almonds (which have NOT been toasted, since the heat of
> the oven will toast them at this point).
>
> Bake casserole until meringue is lightly browned. (Probably 12-15 minutes)
> Remove from oven and allow to cool for 10 minutes before serving.
>
> Bob

ooooh, nanner puddin' with a punch...I like this. Have you considered
'nilla wafer crumb crust instead of the whole wafers? Inquiring minds, ya
know.
-g

Ginny wrote:

> ooooh, nanner puddin' with a punch...I like this. Have you considered
> 'nilla wafer crumb crust instead of the whole wafers? Inquiring minds, ya
> know.

I've made vanilla-wafer crusts (and animal-cracker crusts) for pies before,
but I like the whole cookies for banana pudding. Probably just nostalgia.

Bob

On Sat, 20 Feb 2010 00:56:51 -0800, "Bob Terwilliger"
> wrote:

>The St. Patrick's Day menu from the White House last year looked good to me,
>so I'm considering using some of those dishes (or flavor combinations) for
>my St. Patrick's Day dinner this year. The menu was posted here by modom,
>and contained:

<snip>

Friends of ours host an annual St. Patrick's Day dinner, very small
with a collection of close friends of long standing. They always
provide the corned beef and cabbage (I have never admitted to them
that I *loathe* cooked cabbage) and I always provide the Irish soda
bread and a dessert. I've been itching to try out the one below, just
needed a proper venue:

@@@@@ Now You're Cooking! Export Format

Irish Coffee Caramel Mousse

desserts

3/4 cup + 2 T. sugar
1/4 cup + 2 T. water
2 cups whipping cream; chilled
2 tablespoons butter
2 tablespoons Irish whiskey
1 tablespoon instant coffee
1 1/4 teaspoons unflavored gelatin
1/4 cup Bailey's Irish Cream

Stir sugar and 1/4 cup water in heavy medium saucepan over low heat
until sugar dissolves. Increase heat and boil without stirring until
syrup urns deep amber color, brushing down sides of pan with pastry
brush dipped into water and swirling pan occasionally. Add 1/2 cup
cream and 2 tablespoons butter (mixture will bubble vigorously) and
stir until caramel melts. Continue boiling 2 mins. Spoon 2 tablespoons
caramel into small saucepan and set aside at room temperature. Stir
whiskey into remaining caramel in saucepan. Pour into bowl. Stir 2
tablespoons water and instant coffeer in another small saucepan unti
coffee dissolves. Sprinkle gelatin over. Let stand 120 mins. to
soften. Stir gelatin mexture over low heat until melted. Stir gelatin
mixture into caramel in bowl. Place bowl over large bowl filled with
ice and water. Let stand until caramel mixture is cool, but not
set, stirring occasionally, about 10 mins. Using electric mixer, beat
1 1/2 cups cream in medium bowl to soft peaks. Fold 2 cups whipped
cream into caramel mixture in bowl. Divide caramel mousse among 6
balloon-shaped wineglasses. Add Bailey's to remaining whipped cream
and continue beating until stiff. Spoon mixture into pastry bag fitted
with star tip. Pipe atop mousse. Cover and chill until mousse sets,
about 3 hours. (Can be made 1 day ahead; keep chilled.)

Rewarm reserved 2 tablespoons caramel in heavy small saucepan over low
heat. Drizzle over desserts.

Contributor: Bon Appetit

Yield: 8 servings

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines

Squeaks wrote:

> Irish Coffee Caramel Mousse
>
> desserts
>
> 3/4 cup + 2 T. sugar
> 1/4 cup + 2 T. water
> 2 cups whipping cream; chilled
> 2 tablespoons butter
> 2 tablespoons Irish whiskey
> 1 tablespoon instant coffee
> 1 1/4 teaspoons unflavored gelatin
> 1/4 cup Bailey's Irish Cream
>
> Stir sugar and 1/4 cup water in heavy medium saucepan over low heat
> until sugar dissolves. Increase heat and boil without stirring until
> syrup urns deep amber color, brushing down sides of pan with pastry
> brush dipped into water and swirling pan occasionally. Add 1/2 cup
> cream and 2 tablespoons butter (mixture will bubble vigorously) and
> stir until caramel melts. Continue boiling 2 mins. Spoon 2 tablespoons
> caramel into small saucepan and set aside at room temperature. Stir
> whiskey into remaining caramel in saucepan. Pour into bowl. Stir 2
> tablespoons water and instant coffeer in another small saucepan unti
> coffee dissolves. Sprinkle gelatin over. Let stand 120 mins. to
> soften. Stir gelatin mexture over low heat until melted. Stir gelatin
> mixture into caramel in bowl. Place bowl over large bowl filled with
> ice and water. Let stand until caramel mixture is cool, but not
> set, stirring occasionally, about 10 mins. Using electric mixer, beat
> 1 1/2 cups cream in medium bowl to soft peaks. Fold 2 cups whipped
> cream into caramel mixture in bowl. Divide caramel mousse among 6
> balloon-shaped wineglasses. Add Bailey's to remaining whipped cream
> and continue beating until stiff. Spoon mixture into pastry bag fitted
> with star tip. Pipe atop mousse. Cover and chill until mousse sets,
> about 3 hours. (Can be made 1 day ahead; keep chilled.)
>
> Rewarm reserved 2 tablespoons caramel in heavy small saucepan over low
> heat. Drizzle over desserts.
>
> Contributor: Bon Appetit
>
> Yield: 8 servings

Boy, that looks very good! Lin likes Irish coffee, and makes a point of
using Demerara sugar for it. I wonder if the mousse results would vary
substantially if raw sugar was used to make the caramel.

I do question one thing: Is it really necessary for the gelatin to soften
for TWO HOURS? Most similar recipes only require 10 minutes or so.

Bob

Just reading the subject I knew this had to be you. You always
"Start thinking about" a month or more ahead of time and announce it
here.

-sw

"Bob Terwilliger" > wrote in message
...
> The St. Patrick's Day menu from the White House last year looked good to
> me, so I'm considering using some of those dishes (or flavor combinations)
> for my St. Patrick's Day dinner this year. The menu was posted here by
> modom, and contained:
>
>> Cold:

Ice cold! Guiness. Extra Stout. On tap.

-sw

Steve wrote:

> Just reading the subject I knew this had to be you. You always
> "Start thinking about" a month or more ahead of time and announce it
> here.

Guilty as charged! But when I do that I'm usually asking if anyone has
recommended changes, because I'm hardly ever 100% happy with the first menu
draft.

Bob

Steve wrote:

> Ice cold! Guiness. Extra Stout. On tap.

Well... I like Guinness, but not enough to justify getting a beer-tap fridge
like Ross has, and I would *never* get a piece of shit Beermate like the one
Peter was bragging about. So that means I'd have to go out to drink, and I'd
only have a pint or less because of DUI considerations. I'd just as soon
drink that "Guinness Draft" in the can with the ping-pong ball inside. (It's
not that I don't appreciate the difference, it's just that having the stuff
on tap would be more trouble than it's worth.)

Bob

On Wed, 24 Feb 2010 01:25:36 -0800, "Bob Terwilliger"
> wrote:

> Steve wrote:
>
> > Ice cold! Guiness. Extra Stout. On tap.
>
> I'd just as soon
> drink that "Guinness Draft" in the can with the ping-pong ball inside. (It's
> not that I don't appreciate the difference, it's just that having the stuff
> on tap would be more trouble than it's worth.)
>
Guinness comes in a can? I thought it was just in bottles.


--
I love cooking with wine.
Sometimes I even put it in the food.

In article >, says...
>
> On Wed, 24 Feb 2010 01:25:36 -0800, "Bob Terwilliger"
> > wrote:
>
> > Steve wrote:
> >
> > > Ice cold! Guiness. Extra Stout. On tap.
> >
> > I'd just as soon
> > drink that "Guinness Draft" in the can with the ping-pong ball inside. (It's
> > not that I don't appreciate the difference, it's just that having the stuff
> > on tap would be more trouble than it's worth.)
> >
> Guinness comes in a can? I thought it was just in bottles.

Draft can with Ping pong balls, am I missing something?

Scotty

--
Can I haz Cheezeburger?

On 2/24/2010 12:29 PM, sf wrote:
> On Wed, 24 Feb 2010 01:25:36 -0800, "Bob Terwilliger"
> > wrote:
>
>> Steve wrote:
>>
>>> Ice cold! Guiness. Extra Stout. On tap.
>>
>> I'd just as soon
>> drink that "Guinness Draft" in the can with the ping-pong ball inside. (It's
>> not that I don't appreciate the difference, it's just that having the stuff
>> on tap would be more trouble than it's worth.)
>>
> Guinness comes in a can? I thought it was just in bottles.

For certain values of "Guinness".

It's not what it used to be.

Kelvin wrote:
>
> "Bob Terwilliger" > wrote in message
> ...
> > The St. Patrick's Day menu from the White House last year looked good to
> > me, so I'm considering using some of those dishes (or flavor combinations)
> > for my St. Patrick's Day dinner this year. The menu was posted here by
> > modom, and contained:
> >
> >> Cold:
>
> Ice cold! Guiness. Extra Stout. On tap.
>
> -sw

Ice cold Guinness?? Are you mad? What a silly thing to do to a decent
stout. If it's truly on tap, it won't be cold. Not in a decent pub. Get
the Guinness in cans with the silly widget thing in them if you want
cold (shudder) Guinness.

On Wed, 24 Feb 2010 12:46:57 -0500, I am Tosk
> wrote:

> In article >, says...
> >
> > On Wed, 24 Feb 2010 01:25:36 -0800, "Bob Terwilliger"
> > > wrote:
> >
> > > Steve wrote:
> > >
> > > > Ice cold! Guiness. Extra Stout. On tap.
> > >
> > > I'd just as soon
> > > drink that "Guinness Draft" in the can with the ping-pong ball inside. (It's
> > > not that I don't appreciate the difference, it's just that having the stuff
> > > on tap would be more trouble than it's worth.)
> > >
> > Guinness comes in a can? I thought it was just in bottles.
>
> Draft can with Ping pong balls, am I missing something?
>
It sounds made up.


--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
>
> On Wed, 24 Feb 2010 12:46:57 -0500, I am Tosk
> > wrote:
>
> > In article >, says...
> > >
> > > On Wed, 24 Feb 2010 01:25:36 -0800, "Bob Terwilliger"
> > > > wrote:
> > >
> > > > Steve wrote:
> > > >
> > > > > Ice cold! Guiness. Extra Stout. On tap.
> > > >
> > > > I'd just as soon
> > > > drink that "Guinness Draft" in the can with the ping-pong ball inside. (It's
> > > > not that I don't appreciate the difference, it's just that having the stuff
> > > > on tap would be more trouble than it's worth.)
> > > >
> > > Guinness comes in a can? I thought it was just in bottles.
> >
> > Draft can with Ping pong balls, am I missing something?
> >
> It sounds made up.


It's called a widget and helps to give that 'draught' feel to a canned
product. The ones I've seen weren't ping pong ball-shaped. Perhaps they
are different in the US.

On Wed, 24 Feb 2010 12:46:57 -0500, I am Tosk
> wrote:

>In article >, says...
>>
>> On Wed, 24 Feb 2010 01:25:36 -0800, "Bob Terwilliger"
>> > wrote:
>>
>> > Steve wrote:
>> >
>> > > Ice cold! Guiness. Extra Stout. On tap.
>> >
>> > I'd just as soon
>> > drink that "Guinness Draft" in the can with the ping-pong ball inside. (It's
>> > not that I don't appreciate the difference, it's just that having the stuff
>> > on tap would be more trouble than it's worth.)
>> >
>> Guinness comes in a can? I thought it was just in bottles.
>
>Draft can with Ping pong balls, am I missing something?

Boddingtons has the same thing. They call theirs a "draughtflow
system." Sounds like a metal ball inside that purportedly makes a
smooth head as you'd get off a tap. One of our SILs is partial to the
Boddingtons, miserable Limey Lover.

Terry "Squeaks" Pulliam Burd...Welsh/Irish and can't sing a note

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines

Terry Pulliam Burd > wrote:

>Boddingtons has the same thing. They call theirs a "draughtflow
>system." Sounds like a metal ball inside that purportedly makes a
>smooth head as you'd get off a tap. One of our SILs is partial to the
>Boddingtons, miserable Limey Lover.

Boddingtons was taken over by InBev in 2000. It was once a
legitimate English ale, but now most of it is either a nitro-flow
product on pressure tap, or the weird canned product you just
described, neither of which is real ale.

According to the 2009 CAMRA guide, 30% of Boddingtons branded
beer at that point was still real ale brewed under contract
by Hydes brewery in Manchester.

Steve

In article >, says...
>
> Kelvin wrote:
> >
> > "Bob Terwilliger" > wrote in message
> > ...
> > > The St. Patrick's Day menu from the White House last year looked good to
> > > me, so I'm considering using some of those dishes (or flavor combinations)
> > > for my St. Patrick's Day dinner this year. The menu was posted here by
> > > modom, and contained:
> > >
> > >> Cold:
> >
> > Ice cold! Guiness. Extra Stout. On tap.
> >
> > -sw
>
> Ice cold Guinness?? Are you mad? What a silly thing to do to a decent
> stout. If it's truly on tap, it won't be cold. Not in a decent pub. Get
> the Guinness in cans with the silly widget thing in them if you want
> cold (shudder) Guinness.

I brought beer to one of the Brew Meetings that was a huge hit. Years ago I ran
a small Pub and had a couple that came in every Sunday. He drank Samuel Smiths
Taddy Porter, and she, Sam Smiths Old Pale Ale. I kept them in the basement of
the pub outside the freezer warm for them... Well, probably 65 degrees average
in the basement.

Like I said, I brought three bottles of each to a club meeting one night and
one fellow grabbed two of the OPA's right off the bat. I love the OPA, not so
much the Taddy Porter...

Scotty

--
Can I haz Cheezeburger?

Scotty asked:

>>> I'd just as soon drink that "Guinness Draft" in the can with the
>>> ping-pong ball inside. (It's not that I don't appreciate the difference,
>>> it's just that having the stuff on tap would be more trouble than it's
>>> worth.)
>>>
>> Guinness comes in a can? I thought it was just in bottles.
>
> Draft can with Ping pong balls, am I missing something?

See picture of cut-away can and discussion of the process at
http://en.wikivisual.com/index.php/Widget_%28beer%29

Bob