notbob wrote:
>
> I jes tried "Beyond" burger's "Hot" Italian links. They were really
> big, but jes would not brown. I tossed the link I was frying (it
> tasted OK), but would not brown. I tossed the entire pkg (1 lb).

It tasted OK but you threw it all out just because it wouldn't
brown? Don't know if this would help but I've noticed on several
cooking shows lately that coating something with cornstarch
before frying will make it brown nicely.

On Monday, January 13, 2020 at 12:09:54 AM UTC-6, Daniel wrote:
>
> I tried to like lite beer. It didn't work well. I prefer mead.
>
I tried to like beer; lite or regular. I prefer water.

On Monday, January 13, 2020 at 4:26:36 AM UTC-6, Ophelia wrote:
>
> I used to get very confused here when you spoke about 'butt'. Then I
> found you meant 'shoulder' )
>
Which had been explained to you at least a half dozen times but flew over
your every single time.

On 1/13/2020 8:44 AM, Gary wrote:
> notbob wrote:
>>
>> I jes tried "Beyond" burger's "Hot" Italian links. They were really
>> big, but jes would not brown. I tossed the link I was frying (it
>> tasted OK), but would not brown. I tossed the entire pkg (1 lb).
>
> It tasted OK but you threw it all out just because it wouldn't
> brown? Don't know if this would help but I've noticed on several
> cooking shows lately that coating something with cornstarch
> before frying will make it brown nicely.
>
Ditto a little baking soda.

Jill

jmcquown wrote:
>
> On 1/13/2020 8:44 AM, Gary wrote:
> > notbob wrote:
> >>
> >> I jes tried "Beyond" burger's "Hot" Italian links. They were really
> >> big, but jes would not brown. I tossed the link I was frying (it
> >> tasted OK), but would not brown. I tossed the entire pkg (1 lb).
> >
> > It tasted OK but you threw it all out just because it wouldn't
> > brown? Don't know if this would help but I've noticed on several
> > cooking shows lately that coating something with cornstarch
> > before frying will make it brown nicely.
> >
> Ditto a little baking soda.

Actually, you might be right. One or the other is used to
brown veggies and meat. I've seen it mentioned but didn't
take notes.

On 2020-01-13 1:08 a.m., Daniel wrote:
> On 1/12/20 4:13 PM, jmcquown wrote:

>>>
>> I don't drink beer anymore but when I did even the silly "near beer"
>> that was sold in some places was ridiculous.
>>
>> Jill
>
> I'm with you. My area chock full of breweries and they mostly produce
> IPAs. If my idea was to consume something that bitter I'd eat unripened
> persimmon.

Unlike most commercial beers, IPA tends to have flavour. Personally, I
like it and it is usually my first choice when I go to a craft brewery.
My son managed a brew pub for a few years and met a lot of brewers. He
remarked that IPA is the beer that brewers drink. However, he also
noted that a lot of substandard beers get turned into IPA. The hops will
cover a lot of mistakes.

wrote:
> I always simmer saw-seege in water to get rid of the chems,

Not to mention much of the flavor lost in the water.

On Sunday, January 12, 2020 at 8:13:23 PM UTC-10, Daniel wrote:
> On 1/12/20 10:04 PM, dsi1 wrote:
> > On Sunday, January 12, 2020 at 7:40:35 PM UTC-10, Leo wrote:
> >> On 2020 Jan 12, , dsi1 wrote
> >> (in >):
> >>
> >>> I don't consider it to be a lie. It's a rather apt description. You know what
> >>> it means, they know what it means, he knows what it means. When you think
> >>> about it, most things that we name is a lie. A hunk of meat is not really
> >>> meat. It's not anything that we choose to arbitrarily call it. It just "is."
> >>
> >> Existential deep stuff! Are you sitting with your legs crossed and burning
> >> incense? Im going with a more descriptive and just now appropriated
> >> Sheldon definition. Mystery meat.
> >>
> >> leo
> >
> > Somebody has to do the deep thinking in this group. Who's going to do it, you? As far as I know, there's no reason to call meat, "meat." One might get away with saying that a dog should be called "woof-woof" or a drum could be aptly named a "boom-boom."
> >
> > Most things in this world are just arbitrarily, named. If everything in this world were correctly named, different languages wouldn't exist. Evidently, being able to realize this requires extra heavy duty thinking skills. Don't hate me because I'm deep.
> >
> Different languages don't exist because words are improperly labeled.
> That premise is certainly mislabeled as deep, however.
>
> --
> Daniel
>
> Visit me at: gopher://gcpp.world

Different languages exist because labels of persons, places, and things, aren't based on anything in nature. Viewing the world as a series of word associations is an inefficient way of experiencing life. People get upset when labels don't meet up with their expectations. That's because they believe that labels are actually reality. They are not. Meanwhile, in the plant-based fake dead animal tissue world, this might be of some concern.

https://www.fool.com/investing/2020/...bout-krog.aspx

On Monday, January 13, 2020 at 12:11:07 PM UTC-5, Gary wrote:
> wrote:
> > I always simmer saw-seege in water to get rid of the chems,
>
> Not to mention much of the flavor lost in the water.

It's ironic he won't throw out the liquid from canned vegetables, but
throwing away much of the flavor of a sausage is no problem for him.

Cindy Hamilton

On Monday, January 13, 2020 at 7:11:07 AM UTC-10, Gary wrote:
> wrote:
> > I always simmer saw-seege in water to get rid of the chems,
>
> Not to mention much of the flavor lost in the water.

Why yes, I like to save my hot dog water to make coffee. Makes an awesome cuppa!

On 2020-01-12, Ed Pawlowski > wrote:

> Browning aside, a lot of people just toss sausage links in a pot of
> sauce to cook. How do you think they would be that way?

Not sure, Ed.

Not enough anise flavor. I fried it cuz I wanted a sammy.

nb

On 2020-01-12, jmcquown > wrote:

> Not exactly a ringing endorsement.

Wasn't ment to be an "endorsement", jes an FYI.

I had real trout (caught in our river-Upper Watershed of Arkansas R.),
the night b4. I live 50 ft from it.

nb

On 2020-01-13 12:50 p.m., dsi1 wrote:
> On Sunday, January 12, 2020 at 8:13:23 PM UTC-10, Daniel wrote:
>> On 1/12/20 10:04 PM, dsi1 wrote:
>>> On Sunday, January 12, 2020 at 7:40:35 PM UTC-10, Leo wrote:
>>>> On 2020 Jan 12, , dsi1 wrote (in
>>>> >):
>>>>
>>>>>
>>>>
I don't consider it to be a lie. It's a rather apt description. You know
what
>>>>> it means, they know what it means, he knows what it means.
>>>>> When you think about it, most things that we name is a lie. A
>>>>> hunk of meat is not really meat. It's not anything that we
>>>>> choose to arbitrarily call it. It just "is."
>>>>
>>>> Existential deep stuff! Are you sitting with your legs crossed
>>>> and burning incense? Im going with a more descriptive and just
>>>> now appropriated Sheldon definition. Mystery meat.
>>>>
>>>> leo
>>>
>>> Somebody has to do the deep thinking in this group. Who's going
>>> to do it, you? As far as I know, there's no reason to call meat,
>>> "meat." One might get away with saying that a dog should be
>>> called "woof-woof" or a drum could be aptly named a "boom-boom."
>>>
>>> Most things in this world are just arbitrarily, named. If
>>> everything in this world were correctly named, different
>>> languages wouldn't exist. Evidently, being able to realize this
>>> requires extra heavy duty thinking skills. Don't hate me because
>>> I'm deep.
>>>
>> Different languages don't exist because words are improperly
>> labeled. That premise is certainly mislabeled as deep, however.
>>
>> -- Daniel
>>
>> Visit me at: gopher://gcpp.world
>
> Different languages exist because labels of persons, places, and
> things, aren't based on anything in nature. Viewing the world as a
> series of word associations is an inefficient way of experiencing
> life.


Yet, having a name to apply to something helps people to remember it.

On Mon, 13 Jan 2020 10:16:25 -0500, Dave Smith
> wrote:

>On 2020-01-13 1:08 a.m., Daniel wrote:
>> On 1/12/20 4:13 PM, jmcquown wrote:
>
>>>>
>>> I don't drink beer anymore but when I did even the silly "near beer"
>>> that was sold in some places was ridiculous.
>>>
>>> Jill
>>
>> I'm with you. My area chock full of breweries and they mostly produce
>> IPAs. If my idea was to consume something that bitter I'd eat unripened
>> persimmon.
>
>Unlike most commercial beers, IPA tends to have flavour. Personally, I
>like it and it is usually my first choice when I go to a craft brewery.
>My son managed a brew pub for a few years and met a lot of brewers. He
>remarked that IPA is the beer that brewers drink. However, he also
>noted that a lot of substandard beers get turned into IPA. The hops will
>cover a lot of mistakes.

I like IPAs. But I think there's far too many 'artisan' and 'craft
breweries these days. Seem as though almost anyone can start a craft
brewery and think they have some sort of unique take on beer. I guess
give it another decade and with luck only the real deals will still be
in business.

On Sun, 12 Jan 2020 18:30:22 -0500, Dave Smith
> wrote:

>On 2020-01-12 6:02 p.m., Je?us wrote:
>> On 12 Jan 2020 17:47:32 GMT, notbob > wrote:
>ng is now pushing them on TV. Meat is dead!
>>>
>>> They will improve with the links, with time. You know I'll keep you
>>> updated. BTW, I used real prosciutto in my minestrone.
>>>
>>> nb
>>
>> No. If it's plant based, it's not meat. Meat is meat. Plant based
>> protein is a different thing.
>
>
>I am going to step out on the ledge and suggest that it is vegetable,
>not meat.

I tend to agree.

>I have had some excellent vegetarian food. When our son lived in
>Montreal we used to go to a nearby Indian vegetarian restaurant. They
>had lentils and other legumes that we high in protein and nicely spiced.
>I liked it. My problem is with the faux meat products where they mash
>up a bunch of vegetable products and add a lot of salt and other
>seasonings to make burgers and wieners that they claim taste like meat.
>Meat tastes like meat. Vegetables can be good, but they are not meat. If
>you want meat taste, eat meat.

I eat what could be classed as vegetarian and vegan often, pretty much
daily, really. But I don't view the food that way, it's just food
without any ideology or being fashionable.

On Sun, 12 Jan 2020 18:55:39 -0500, jmcquown >
wrote:

>On 1/12/2020 6:02 PM, Je?us wrote:
>> On 12 Jan 2020 17:47:32 GMT, notbob > wrote:
>>
>>> I jes tried "Beyond" burger's "Hot" Italian links. They were really
>>> big, but jes would not brown. I tossed the link I was frying (it
>>> tasted OK), but would not brown. I tossed the entire pkg (1 lb).
>>>
>>> Apparently, they only have "burgers" down, which ARE good and Burger
>>> King is now pushing them on TV. Meat is dead!
>>>
>>> They will improve with the links, with time. You know I'll keep you
>>> updated. BTW, I used real prosciutto in my minestrone.
>>>
>>> nb
>>
>> No. If it's plant based, it's not meat. Meat is meat. Plant based
>> protein is a different thing.
>>
>IMHO, "plant based" food is a lot of marketing.

Yup.

>I don't actually care
>if people buy plant-based stuff. Just don't expect me to change my way
>of eating because some people want to try to manufacture ground pork or
>beef from plants. I'll take a nice rare burger made from ground chuck,
>please. Italian sausages? Pigs, thank you.

Agreed. I eat animals and plants. if I want meat -I'll eat meat, not
something pretending to be meat.

>Maybe notbob got a deal on these plant based sausages. He thought
>little enough about the product to toss the entire package because they
>wouldn't brown. Not exactly a ringing endorsement.

LOL, nope.

On 2020-01-13 3:39 p.m., Je�us wrote:
> On Mon, 13 Jan 2020 10:16:25 -0500, Dave Smith
> > wrote:
>
>> On 2020-01-13 1:08 a.m., Daniel wrote:
>>> On 1/12/20 4:13 PM, jmcquown wrote:
>>
>>>>>
>>>> I don't drink beer anymore but when I did even the silly "near beer"
>>>> that was sold in some places was ridiculous.
>>>>
>>>> Jill
>>>
>>> I'm with you. My area chock full of breweries and they mostly produce
>>> IPAs. If my idea was to consume something that bitter I'd eat unripened
>>> persimmon.
>>
>> Unlike most commercial beers, IPA tends to have flavour. Personally, I
>> like it and it is usually my first choice when I go to a craft brewery.
>> My son managed a brew pub for a few years and met a lot of brewers. He
>> remarked that IPA is the beer that brewers drink. However, he also
>> noted that a lot of substandard beers get turned into IPA. The hops will
>> cover a lot of mistakes.
>
> I like IPAs.

As do I!

But I think there's far too many 'artisan' and 'craft
> breweries these days. Seem as though almost anyone can start a craft
> brewery and think they have some sort of unique take on beer. I guess
> give it another decade and with luck only the real deals will still be
> in business.
>
only to be bought out by Molson-Coors:-)

On Mon, 13 Jan 2020 15:44:36 -0700, graham > wrote:

>On 2020-01-13 3:39 p.m., Je?us wrote:
>> On Mon, 13 Jan 2020 10:16:25 -0500, Dave Smith
>> > wrote:
>>
>>> On 2020-01-13 1:08 a.m., Daniel wrote:
>>>> On 1/12/20 4:13 PM, jmcquown wrote:
>>>
>>>>>>
>>>>> I don't drink beer anymore but when I did even the silly "near beer"
>>>>> that was sold in some places was ridiculous.
>>>>>
>>>>> Jill
>>>>
>>>> I'm with you. My area chock full of breweries and they mostly produce
>>>> IPAs. If my idea was to consume something that bitter I'd eat unripened
>>>> persimmon.
>>>
>>> Unlike most commercial beers, IPA tends to have flavour. Personally, I
>>> like it and it is usually my first choice when I go to a craft brewery.
>>> My son managed a brew pub for a few years and met a lot of brewers. He
>>> remarked that IPA is the beer that brewers drink. However, he also
>>> noted that a lot of substandard beers get turned into IPA. The hops will
>>> cover a lot of mistakes.
>>
>> I like IPAs.
>
>As do I!
>
>But I think there's far too many 'artisan' and 'craft
>> breweries these days. Seem as though almost anyone can start a craft
>> brewery and think they have some sort of unique take on beer. I guess
>> give it another decade and with luck only the real deals will still be
>> in business.
>>
>only to be bought out by Molson-Coors:-)

Yes... then it goes to the opposite extreme and they get taken over by
the horrible big breweries.

I drink the liquid in canned veggies.

On Tue, 14 Jan 2020 09:42:04 +1100, Jeßus > wrote:

>On Sun, 12 Jan 2020 18:30:22 -0500, Dave Smith
> wrote:
>
>>On 2020-01-12 6:02 p.m., Je?us wrote:
>>> On 12 Jan 2020 17:47:32 GMT, notbob > wrote:
>>ng is now pushing them on TV. Meat is dead!
>>>>
>>>> They will improve with the links, with time. You know I'll keep you
>>>> updated. BTW, I used real prosciutto in my minestrone.
>>>>
>>>> nb
>>>
>>> No. If it's plant based, it's not meat. Meat is meat. Plant based
>>> protein is a different thing.
>>
>>
>>I am going to step out on the ledge and suggest that it is vegetable,
>>not meat.
>
>I tend to agree.

We're clearly dealing with two geniuses here.

On 1/13/2020 5:39 PM, Je�us wrote:

>>>
>>> I'm with you. My area chock full of breweries and they mostly produce
>>> IPAs. If my idea was to consume something that bitter I'd eat unripened
>>> persimmon.
>>
>> Unlike most commercial beers, IPA tends to have flavour. Personally, I
>> like it and it is usually my first choice when I go to a craft brewery.
>> My son managed a brew pub for a few years and met a lot of brewers. He
>> remarked that IPA is the beer that brewers drink. However, he also
>> noted that a lot of substandard beers get turned into IPA. The hops will
>> cover a lot of mistakes.
>
> I like IPAs. But I think there's far too many 'artisan' and 'craft
> breweries these days. Seem as though almost anyone can start a craft
> brewery and think they have some sort of unique take on beer. I guess
> give it another decade and with luck only the real deals will still be
> in business.
>
A week ago I went to a restaurant that not only made their own beer but
also their own soda. Since I was driving I had a root beer and it was
good.

I don't know if it is just the trend or if the cost of equipment has
come done but yes, every town seems to have a brewery like they did in
the 1800s. Brew pubs have become popular.

On 1/13/20 7:16 AM, Dave Smith wrote:
> On 2020-01-13 1:08 a.m., Daniel wrote:
>> On 1/12/20 4:13 PM, jmcquown wrote:
>
>>>>
>>> I don't drink beer anymore but when I did even the silly "near beer"
>>> that was sold in some places was ridiculous.
>>>
>>> Jill
>>
>> I'm with you. My area chock full of breweries and they mostly produce
>> IPAs. If my idea was to consume something that bitter I'd eat
>> unripened persimmon.
>
> Unlike most commercial beers, IPA tends to have flavour. Personally, I
> like it and it is usually my first choice when I go to a craft brewery.
> My son managed a brew pub for a few years and met a lot of brewers. He
> remarked that IPA is the beer that brewers drink.Â* However, he also
> noted that a lot of substandard beers get turned into IPA. The hops will
> cover a lot of mistakes.

You'd really love it over here man. It's an IPA haven. My preference is
with stouts, porters, imperial stouts. My favorite mainstream brand is
Arrogant ******* Ale and Stone's Smoked Porter. Things like that. I've
had a milk stout, not too bad.

Right now it's really trendy to have fruit IPA's, sours, etc. I tasted a
raspberry ganache stout after work. Barf.

--
Daniel

Visit me at: gopher://gcpp.world

dsi1 wrote:
>
> On Monday, January 13, 2020 at 7:11:07 AM UTC-10, Gary wrote:
> > wrote:
> > > I always simmer saw-seege in water to get rid of the chems,
> >
> > Not to mention much of the flavor lost in the water.
>
> Why yes, I like to save my hot dog water to make coffee. Makes an awesome cuppa!

You should try sausage water for your coffee next time.

In real life, many years ago my brother in law accidently made
his morning coffee with old hot dog water and that sure woke him
up when he tasted it.

His room mates had stayed up late and boiled some hot dogs then
just left the water in the pot on the stove. He woke up early and
made a cup of instant. He saw the pot of water on the stove and
assumed it was plain water.

Personally, I never simmer any meat in water unless I plan to use
the resulting broth. That's where most all the flavor ends up.

On 2020-01-14 4:43 a.m., Daniel wrote:
> On 1/13/20 7:16 AM, Dave Smith wrote:

>> Unlike most commercial beers, IPA tends to have flavour. Personally, I
>> like it and it is usually my first choice when I go to a craft
>> brewery. My son managed a brew pub for a few years and met a lot of
>> brewers. He remarked that IPA is the beer that brewers drink.
>> However, he also noted that a lot of substandard beers get turned into
>> IPA. The hops will cover a lot of mistakes.
>
> You'd really love it over here man. It's an IPA haven. My preference is
> with stouts, porters, imperial stouts. My favorite mainstream brand is
> Arrogant ******* Ale and Stone's Smoked Porter. Things like that. I've
> had a milk stout, not too bad.
>
> Right now it's really trendy to have fruit IPA's, sours, etc. I tasted a
> raspberry ganache stout after work. Barf.
>

Screw the fruit. I want real beers. My buddy and I go out for
motorcycle rides and stop for a beer at craft breweries for one beer. A
couple months ago we went to one that produces one of my favourite IPAs.
They had a second one on tap and I gave it a try. My friend ordered the
same, but I tasted mine before they poured his and I took the liberty of
cancelling his order. It was awful. I should have sent mine back because
I think that what I was served was their sour beer. I think she may
have poured mine from the wrong tap. It had happened to me before at a
brew pub. I don't remember what I had ordered, but what I got was ginger
beer. The server assured me that it was not. The friend who was with me
tasted it and agreed it was ginger. She came back with another beer for
me and acknowledged that the lines had been crossed.

On 2020-01-13 5:39 p.m., Je�us wrote:
> On Mon, 13 Jan 2020 10:16:25 -0500, Dave Smith
> > wrote:

>
> I like IPAs. But I think there's far too many 'artisan' and 'craft
> breweries these days. Seem as though almost anyone can start a craft
> brewery and think they have some sort of unique take on beer. I guess
> give it another decade and with luck only the real deals will still be
> in business.
>

They are not all good. There are several around that are excellent. Then
there are some who do a few things well but their other products are not
something I would want again.

On 2020-01-13 5:44 p.m., graham wrote:
> On 2020-01-13 3:39 p.m., Je�us wrote:
s do I!
>
> But I think there's far too many 'artisan' and 'craft
>> breweries these days. Seem as though almost anyone can start a craft
>> brewery and think they have some sort ofÂ* unique take on beer. I guess
>> give it another decade and with luck only the real deals will still be
>> in business.
>>
> only to be bought out by Molson-Coors:-)


About 20 years ago we were in Colorado for a family wedding and spent a
night in Golden, home of the Coors brewery. Man, that thing is huge. We
went to the bar for a drink and it was Happy Hour, which meant draft
beer was two for one. I carefully asked if it was all Coors and the
bartender said "No, we have some good beers too."

On 2020-01-13 5:46 p.m., Je�us wrote:
> On Mon, 13 Jan 2020 15:44:36 -0700, graham > wrote:
>

>> But I think there's far too many 'artisan' and 'craft
>>> breweries these days. Seem as though almost anyone can start a craft
>>> brewery and think they have some sort of unique take on beer. I guess
>>> give it another decade and with luck only the real deals will still be
>>> in business.
>>>
>> only to be bought out by Molson-Coors:-)
>
> Yes... then it goes to the opposite extreme and they get taken over by
> the horrible big breweries.


One of the major brewers started making Carlsburg beer under licence.
It was not bad. When I went to Europe with my brothers we tried the
local beers wherever we wear. The Carlsburg in Denmark was a special
favourite. I tried the local Carlsburg when we got back. It was nothing
like the real thing.

Creemore Springs started off in a small town started off in the small
town of Creemore, near Collingwood. They were making great beers. It was
bought out by Molsons and is now part of Molson Coors.

On 2020-01-14 9:55 a.m., Dave Smith wrote:
> On 2020-01-13 5:46 p.m., Je�us wrote:
>> On Mon, 13 Jan 2020 15:44:36 -0700, graham > wrote:
>>
>
>>> But I think there's far too many 'artisan' and 'craft
>>>> breweries these days. Seem as though almost anyone can start a craft
>>>> brewery and think they have some sort ofÂ* unique take on beer. I guess
>>>> give it another decade and with luck only the real deals will still be
>>>> in business.
>>>>
>>> only to be bought out by Molson-Coors:-)
>>
>> Yes... then it goes to the opposite extreme and they get taken over by
>> the horrible big breweries.
>
>
> One of the major brewers started making Carlsburg beer under licence. It
> was not bad. When I went to Europe with my brothers we tried the local
> beers wherever we wear. The Carlsburg in Denmark was a special
> favourite. I tried the local Carlsburg when we got back.Â* It was nothing
> like the real thing.
>
> Creemore Springs started off in a small town started off in the small
> town of Creemore, near Collingwood. They were making great beers. It was
> bought out by Molsons and is now part of Molson Coors.
>
>
About 40 years ago, Molson or Labatt started to brew Löwenbrau under
licence. However, they had a big advertising campaign which announced
that they were modifying the recipe to suit Canadian tastes. I kid you
not!!!!!!!!
On the plane to Canada when I immigrated, I thought it proper to try a
real Canadian beer. They gave me a can of Labatt's Blue. It tasted awful
to me and I haven't had one since. In the hotel bar a few days later, I
saw a sign for Carlsberg and thought that, no matter the expense, I'd
order one, not knowing it was brewed in Calgary. Still, it was way
better than the Blue.

On 2020-01-14 9:49 a.m., Dave Smith wrote:
> On 2020-01-13 5:44 p.m., graham wrote:
>> On 2020-01-13 3:39 p.m., Je�us wrote:
> s do I!
>>
>> But I think there's far too many 'artisan' and 'craft
>>> breweries these days. Seem as though almost anyone can start a craft
>>> brewery and think they have some sort ofÂ* unique take on beer. I guess
>>> give it another decade and with luck only the real deals will still be
>>> in business.
>>>
>> only to be bought out by Molson-Coors:-)
>
>
> About 20 years ago we were in Colorado for a family wedding and spent a
> night in Golden, home of the Coors brewery. Man, that thing is huge.Â* We
> went to the bar for a drink and it was Happy Hour, which meant draft
> beer was two for one. I carefully asked if it was all Coors and the
> bartender said "No, we have some good beers too."

He could have left out the "good":-)

On 2020-01-14 9:46 a.m., Dave Smith wrote:
> On 2020-01-13 5:39 p.m., Je�us wrote:
>> On Mon, 13 Jan 2020 10:16:25 -0500, Dave Smith
>> > wrote:
>
>>
>> I like IPAs. But I think there's far too many 'artisan' and 'craft
>> breweries these days. Seem as though almost anyone can start a craft
>> brewery and think they have some sort ofÂ* unique take on beer. I guess
>> give it another decade and with luck only the real deals will still be
>> in business.
>>
>
> They are not all good. There are several around that are excellent. Then
> there are some who do a few things well but their other products are not
> something I would want again.

Craft beers have been so popular for some time that Red Deer College has
courses in brewing that include all the necessary extras for starting
and running a business.

writes:
>On 1/13/2020 5:39 PM, Jei? 1/2us wrote:
>
>>>>
>>>> I'm with you. My area chock full of breweries and they mostly produce
>>>> IPAs. If my idea was to consume something that bitter I'd eat unripened
>>>> persimmon.
>>>
>>> Unlike most commercial beers, IPA tends to have flavour. Personally, I
>>> like it and it is usually my first choice when I go to a craft brewery.
>>> My son managed a brew pub for a few years and met a lot of brewers. He
>>> remarked that IPA is the beer that brewers drink. However, he also
>>> noted that a lot of substandard beers get turned into IPA. The hops will
>>> cover a lot of mistakes.
>>
>> I like IPAs. But I think there's far too many 'artisan' and 'craft
>> breweries these days. Seem as though almost anyone can start a craft
>> brewery and think they have some sort of unique take on beer. I guess
>> give it another decade and with luck only the real deals will still be
>> in business.
>>
>A week ago I went to a restaurant that not only made their own beer but
>also their own soda. Since I was driving I had a root beer and it was
>good.
>
>I don't know if it is just the trend or if the cost of equipment has
>come done but yes, every town seems to have a brewery like they did in
>the 1800s. Brew pubs have become popular.

if you look at the growth of microbreweries you'll see it really
started taking off around 2010 - I suspect the great recession has
something to do with it - lots of laid off amateur brewers probably
decided to make a go of it commercially - just a guess

On Tue, 14 Jan 2020 09:06:19 -0500, Gary > wrote:

>dsi1 wrote:
>>
>> On Monday, January 13, 2020 at 7:11:07 AM UTC-10, Gary wrote:
>> > wrote:
>> > > I always simmer saw-seege in water to get rid of the chems,
>> >
>> > Not to mention much of the flavor lost in the water.
>>
>> Why yes, I like to save my hot dog water to make coffee. Makes an awesome cuppa!
>
>You should try sausage water for your coffee next time.
>
>In real life, many years ago my brother in law accidently made
>his morning coffee with old hot dog water and that sure woke him
>up when he tasted it.
>
>His room mates had stayed up late and boiled some hot dogs then
>just left the water in the pot on the stove. He woke up early and
>made a cup of instant. He saw the pot of water on the stove and
>assumed it was plain water.

They must hae been sight impaired, how can any normal/sane person not
notice that water is not clean? Do they ladle water from the toilet
when it wasn't flushed from the last two dumps?

>Personally, I never simmer any meat in water unless I plan to use
>the resulting broth. That's where most all the flavor ends up.

Tubeteak simmering water ain't broth.

I simmer dawgs in water all the time, even saw-seege, how else to get
rid of the toxins? It's much more intelligent to dump the simmer
water and then brown the meats... but then yoose are all lazy
ignoranus *******s who haven't a clue about cooking. I don't believe
Garish has ever cooked anything, least not edible. when hungry Garish
heads for the fast food joints with his coupons. I don't believe the
Dwarf would eat that fast food shit.

Tonight's dinner will be my version of homehade Chinks, will be extra
gooood!;left over poke chops julienned,, bok choy, celery, napa,
grated ginger root, garlic, white pepper, and a few more ingredients,
'shrooms, etc. yummy.

On Tuesday, January 14, 2020 at 3:26:34 PM UTC-5, Sheldon wrote:

> I simmer dawgs in water all the time, even saw-seege, how else to get
> rid of the toxins?

What toxins are those?

Cindy Hamilton

On 2020-01-14 1:16 p.m., graham wrote:
> On 2020-01-14 9:55 a.m., Dave Smith wrote:
>
>> Creemore Springs started off in a small town started off in the small
>> town of Creemore, near Collingwood. They were making great beers. It
>> was bought out by Molsons and is now part of Molson Coors.
>>
>>
> About 40 years ago, Molson or Labatt started to brew Löwenbrau under
> licence. However, they had a big advertising campaign which announced
> that they were modifying the recipe to suit Canadian tastes. I kid you
> not!!!!!!!!
> On the plane to Canada when I immigrated, I thought it proper to try a
> real Canadian beer. They gave me a can of Labatt's Blue. It tasted awful
> to me and I haven't had one since. In the hotel bar a few days later, I
> saw a sign for Carlsberg and thought that, no matter the expense, I'd
> order one, not knowing it was brewed in Calgary. Still, it was way
> better than the Blue.


It's pathetic see and hear so many of my countrymen carrying on about
our beer being superior to American beers. Most of the major brews are
no better than American beer. Then there is the reality of the top
selling beers in Canada. The sad fact that a lot of them are lite beers
is a pretty sad statement.

I tend to drink only local craft beers or imported beers. I generally
avoid the major brewery products. I don't mind paying extra to enjoy a
really good beer because I am only having one, maybe two.

If you ever come this way there is an outstanding one produced by Oast
House in Niagara in the Lake called Barn Raiser. My good buddy and I
like to go out for motorcycle rides that often take us to Niagara Falls
and then along the parkway to Niagara on the Lake and then we make a
stop at Oast House for one beer. He prefers the darker brews but this is
one place where he will forgo a porter or stout and have the Barn Raiser.

On 2020-01-14 1:17 p.m., graham wrote:
> On 2020-01-14 9:49 a.m., Dave Smith wrote:
>
>> About 20 years ago we were in Colorado for a family wedding and spent
>> a night in Golden, home of the Coors brewery. Man, that thing is
>> huge.Â* We went to the bar for a drink and it was Happy Hour, which
>> meant draft beer was two for one. I carefully asked if it was all
>> Coors and the bartender said "No, we have some good beers too."
>
> He could have left out the "good":-)

True enough. Bear in mind that we were about two blocks from the the
very large Coors brewery.

On 2020-01-14 1:20 p.m., graham wrote:
> On 2020-01-14 9:46 a.m., Dave Smith wrote:
>> On 2020-01-13 5:39 p.m., Je�us wrote:

>>
>> They are not all good. There are several around that are excellent.
>> Then there are some who do a few things well but their other products
>> are not something I would want again.
>
> Craft beers have been so popular for some time that Red Deer College has
> courses in brewing that include all the necessary extras for starting
> and running a business.

Niagara College has its own brewery and store. They also have wine
making course and, thanks to the recent changes in law, cannabis
production. A few months ago I was riding through Welland and there was
a big electronic sign advertising Cannabis 101.

On 2020-01-14 1:24 p.m., tert in seattle wrote:
> writes:
>> On 1/13/2020 5:39 PM, Jei? 1/2us wrote:

>> I don't know if it is just the trend or if the cost of equipment has
>> come done but yes, every town seems to have a brewery like they did in
>> the 1800s. Brew pubs have become popular.
>
> if you look at the growth of microbreweries you'll see it really
> started taking off around 2010 - I suspect the great recession has
> something to do with it - lots of laid off amateur brewers probably
> decided to make a go of it commercially - just a guess

Around here there were mostly sad jokes at first, making really bad
beer. Then they started getting good. The major breweries have been
making a lot of money selling bad beer for a long time. Then we started
to have better access to good imported beers and it set the bar higher
for some people. I live in an area where wine production has taken off
over the last 40 years and which now produces a lot of world class
wines. In the wake of that we have a lot of great craft breweries.

I fry hotdogs in butter.

On Tuesday, January 14, 2020 at 4:04:52 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > On Monday, January 13, 2020 at 7:11:07 AM UTC-10, Gary wrote:
> > > wrote:
> > > > I always simmer saw-seege in water to get rid of the chems,
> > >
> > > Not to mention much of the flavor lost in the water.
> >
> > Why yes, I like to save my hot dog water to make coffee. Makes an awesome cuppa!
>
> You should try sausage water for your coffee next time.
>
> In real life, many years ago my brother in law accidently made
> his morning coffee with old hot dog water and that sure woke him
> up when he tasted it.
>
> His room mates had stayed up late and boiled some hot dogs then
> just left the water in the pot on the stove. He woke up early and
> made a cup of instant. He saw the pot of water on the stove and
> assumed it was plain water.
>
> Personally, I never simmer any meat in water unless I plan to use
> the resulting broth. That's where most all the flavor ends up.

It depends. If I'm braising pork, I'll boil the meat in water for a while and then dump the water. That's a very Asian thing to do. If it's pork belly, I'll boil it for a hour and then dump the water. My shoyu pork or pork adobo will still be intensely flavored. Most of the foods that I cook will be intensely flavored.

For breakfast this morning, I had some smoked pork belly and kim chee. The kim chee was aged. My wife was in hog heaven. For a Korean, the combination of rice, bacon, and kim chee, is real comfort food.

https://www.amazon.com/photos/shared...yGORl3TeiMAhSO

On 1/13/2020 10:01 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 1/13/2020 8:44 AM, Gary wrote:
>>> notbob wrote:
>>>>
>>>> I jes tried "Beyond" burger's "Hot" Italian links. They were really
>>>> big, but jes would not brown. I tossed the link I was frying (it
>>>> tasted OK), but would not brown. I tossed the entire pkg (1 lb).
>>>
>>> It tasted OK but you threw it all out just because it wouldn't
>>> brown? Don't know if this would help but I've noticed on several
>>> cooking shows lately that coating something with cornstarch
>>> before frying will make it brown nicely.
>>>
>> Ditto a little baking soda.
>
> Actually, you might be right. One or the other is used to
> brown veggies and meat. I've seen it mentioned but didn't
> take notes.
>
I recently saw a couple of cooking shows on PBS that mentioned baking
soda when it comes to browning meat. Especially if you need to quickly
brown it and then are planning to slow roast. I imagine it would work
with browning faux Italian sausage. Couldn't hurt!

Jill