On 09-30-21 10:19, Dave Drum <=-
spoke to Jim Weller about 9/28 Drink Beer Day - 1 <=-

Title: Black & Tan

That's a "Half and Half". Even though a hundred years have gone by, calling it that other name will get you dragged out to the back
alley and pounded to a pulp in some bars.

Did you know (or did you care) that Guiness makes and sells a special spoon to assist in the pouring of a Black & Tan/Half & Half?

I'm not sure what the "Tan" is in that mix, but I would never have a
Guiness either solitary or mixed with anything.

You have to dig a little to find the Burton in this one. But at least
it is not Guiness.

BTW -- has anyone had or used miso? I've heard of it often but never
tried anything that claims to have it.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Swiss Lentil Soup
Categories: Soup & stew, Low cholest, Low calorie, Low fat, Ethnic
Yield: 6 servings

1 1/2 c Chopped onions
1 ts Safflower oil
1/3 c Dry white wine
1 c Carrots -- julienned
2 c Chopped tomatoes
1/2 ts Dried thyme
1/2 ts Dried marjoram
1 c Washed lentils -- uncooked
3 c Defatted Chicken Stock or
-Veal Stock
3 tb Miso (dissolved in 1/3 cup
-hot water)
1/2 c Grated Swiss cheese
-grated carrots -- for
-garnish
-chopped green onions

1. In a large stockpot over medium-high heat, saute onions in oil and
wine until soft but not browned. Add carrots, tomatoes, thyme, and
marjoram, and continue to cook, stirring frequently, for 10 minutes.

2. Add lentils and cook for 2 more minutes. Add stock and bring to a
boil. Lower heat to simmer and cook, covered, until lentils are soft
(about 30 minutes).

3. Before serving, remove pot from heat and stir in miso. To serve,
add about 2 tablespoons grated cheese to the bottom of each bowl and
ladle soup on top. Garnish with grated carrots and chopped green
onions.

Makes 6 cups.

NOTES : In this soup, the rich miso broth combines beautifully with
the lentils, chopped tomatoes, and Swiss cheese. It has an aroma and
dark flavor that work well in a European menu -- perhaps with a
caraway- studded rye bread, Balkan Cold Cucumber Salad (recipe
included in this cookbook), and a frosty mug of German beer. Because
the flavors need time to blend, let this soup sit overnight, if
possible, before serving.

Recipe By :

From: George Elting Date: 10-02-00
Recipes

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... Shipwrecked in Silver Spring, Maryland. 01:26:12, 01 Oct 2021
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Dale Shipp wrote to Dave Drum <=-

Title: Black & Tan

That's a "Half and Half". Even though a hundred years have gone by, calling it that other name will get you dragged out to the back
alley and pounded to a pulp in some bars.

Did you know (or did you care) that Guiness makes and sells a special spoon to assist in the pouring of a Black & Tan/Half & Half?

I'm not sure what the "Tan" is in that mix, but I would never have a Guiness either solitary or mixed with anything.

I, too, am not a fan of Guiness. There are some stouts and porters I like
much more than the cult favourite Guiness. OTOH I do like Guiness' Harp
which may also be used in a "Black & Tan" if you don't have Bass Ale.

Although I've been "dry" since I was last at your home in Columbia -
except for ingredients in cooking I've not had anything alcoholic.

The original "tan" was Bass Ale - also a Guiness product. Any pale ale
can be used - but, the density of the beers is important. As with any
layered drink, one liquid will only float on top of the other if it has
a lighter density (or specific gravity) than the liquid on the bottom.
Because ​​beers are not like liquor, they can have different densities, even if the two are of the same style. Not all stouts/Porters will
float on top like Guinness (though many do) and not all pale ales can withstand the stout/porter's weight the way a Bass can. If you want to
try this drink with different brands, you may need to experiment to
find successful combinations.

You have to dig a little to find the Burton in this one. But at least
it is not Guiness.

Is this it? "and a frosty mug of German beer"

BTW -- has anyone had or used miso? I've heard of it often but never tried anything that claims to have it.

Raises hand. I was put onto it by Ms. Shenkenberger. It's a paste
available in white or red - from your Asian Foods store. I stock the
white and use it in soups, stews and sauces for added flavour/umami.

Also burgers .....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef & Pork Burgers
Categories: Beef, Pork, Breads, Condiments
Yield: 4 servings

9 oz Ground Beef
9 oz Ground Pork
1 lg Egg; optional
1 1/2 tb Miso Paste
1 tb Yellow mustard
1 ts Garlic Powder
1 ts Onion Powder
1/4 ts Worcestershire Sauce; more
- to taste

In a bowl, combine the meats and the rest of the
ingredients, mix well.

Take around 1/2-3/4 cup of meat and shape it until its
about 1cm (3/8") thick. Press an indent in the middle
so that the burger keeps its shape and doesn’t curl up
during the cooking process.

Use small pieces of parchment paper between the burgers
to stack them up until you ready to cook them.

Let the patties rest for 30 minutes.

In a cast iron pan, set the stove to medium heat and add
a bit of oil. Wait until the pan is very hot. Add in the
burger and let it sear for 1-2 minutes. Don’t touch it
or flip it!

Add 1/4 cup of water to the pan and quickly put a lid
over it and let it steam. Careful, the steam is hot! Let
it cook for about 2 minutes, or until the water has
evaporated away

Remove the lid and flip the burger and let it cook for
another 2 minutes to brown the other side.

At this point, if you are adding cheese to your burger
put it on now and put the lid over it for another 30
seconds or until the cheese has melted.

Serve it on a bun with some toppings and enjoy!!

AUTHOR'S NOTES: Do not use extra lean pork. This will
make the burgers very dry and tough.

Makes 4 burgers

RECIPE FROM: https://www.sidechef.com

Uncle Dirty Dave's Kitchen

MMMMM

... An Italian doesn't order espresso, he orders un caffe.
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