Quoting Bill Swisher to Michael Loo <=-

Went down to the lake today... I'll bring beer next trip and
that will take care of provisioning.

There was no Yellowknife to speak of until 1935 until prospector
Johnny Baker found a "giant" gold vein on what's now know as Baker
Creek that became the Giant Mine. Everything was put on hold during
WWII as miners were redirected by the federal government to mines
producing strategic metals. But things really took off in 1946 and
we had a tent and cabin boomtown. The gravel highway connecting
Yellowknife to the south wasn't completed until 1960 though and
everything from concrete and diesel oil to non perishable groceries
came in by lake barge every summer, on a journey that started at
Waterways on the Athabaska River at the end of the Alberta rail
head. After breakup in mid-June the first barge to arrive always
carried beer, a lot of beer, The town was usually dry since April
or May so it was VERY welcome. There was always a huge beer party
right on the dock that would last two days and no other freight got
unloaded until fairly late in the afternoon of day three. For ten
years now the arrival of the beer barge has been recreated by the YK
Historical Society. This year's event was yesterday. But the world
being what is is today the liquor licence expired at 2 AM today..

https://www.yellowknifehistory.com/events-0

Cheers

Jim

... Everything in the universe is either bee or not beer.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Quoting Jim Weller to Bill Swisher <=-

Quoting Bill Swisher to Michael Loo <=-

There was no Yellowknife to speak of until 1935 until prospector
Johnny Baker found a "giant" gold vein on what's now know as Baker

...

or May so it was VERY welcome. There was always a huge beer party
right on the dock that would last two days and no other freight got

It's always refreshing to hear about people who have their priorities straight.
Breakup is a magical time. Kind of like that 48hour period during which the trees bud out and put on leaves. The view off the deck is nice and green again
(small grove of birch, poplar, and black spruce 30' away).

Your mini-history of Yellowknife sounds like Anchorage, 20 years earlier. I think the oldest building, still standing, here in Anchorage was built in 1915.
There's older stuff around, just not "in" Anchorage.

___ Blue Wave/DOS v2.30 [NR]

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Jim Weller <=-

Rice makes pretty good mash.

That's how they make Bud and a lot of other adjunct beers, along
with corn as another adjunct. Typically these beers run up to 30%
rice and/or corn, but at least 70% barley. Rice beer is clear and

How does one find out what was the basis of various beers?

Most beer companies don't list their ingredients unless they use
100% barley and want to brag about that. But both Bud (rice) and
Coors (corn) disclosed what's in their beer after that Food Babe
charlatan attacked beer as full of adulterants and "chemicles"
including airplane de-icer. Bud actually brags about the high
quality of their brewer's rice and how they use it, not to save
money, but to make a crisp, clean tasting light lager with no bitter aftertaste.





Cheers

Jim


... Fake Chinese Coca-Cora with traces of toxic chemicals.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

On 08-02-19 17:10, Ruth Hanschka <=-
spoke to Jim Weller about kid food <=-

It can happen with almost any food, even lobster. The one exception
is brewery workers still like drinking beer.

It's difficult to get sick of beer, and it helps not being able to
drink on the job.

We have been on a few micro-brewery tours where the guides were drinking
beer (or cider) on the job as they led the tour. I think the workers
also got free beer on breaks.


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

Title: Deviled Beanburgers
Categories: Sandwich
Yield: 6 Servings

1 cn Pork & Beans (1 lb.)
1 cn Deviled Ham (4 1/2 oz.)
1/4 ts Dry mustard
3 ea English Muffins (toasted)
6 ea Slices Apple or Pineapple
1/2 c Cheddar Cheese (shredded)

In bowl, combine beans, deviled ham and mustard. Spread on muffin
halves; spread mixture to edges. Place on baking sheet; broil 4 inches
from heat for 4 minutes or till hot and bubbly. Place apple or
pineapple slices on each; top with cheese. Broil until cheese melts.

From the Michigan Bean Cookbook.
From: Bob Gearhart Date: 04-07-97
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:03:46, 03 Aug 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

It can happen with almost any food, even lobster. The one exception
is brewery workers still like drinking beer.

It's difficult to get sick of beer, and it helps not being able

to

drink on the job.

We have been on a few micro-brewery tours where the guides were

drinking

beer (or cider) on the job as they led the tour. I think the workers
also got free beer on breaks.

That would either be a great job or a disaster.
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

What are your favored kinds of beer?

dark, thick craft brews.
the 'barrel district'
Miller Genuine Draft
Imperial Stout
IPA's, which I hate with a passion.

Due to industry consolidation, Canada now has only two major
breweries. Molson is now part of Molson Coors Miller and are
licensed to make Coors and Miller domestically. MGD is not horrible.
Labatt swallowed up Carling and O'Keefe and in turn got bought out
by Anheuser-Busch InBev and so now it makes Bud under licence which
has inexplicably become the #1 selling brand here.

But we do have a few good regional brewers.

Big Rock in Edmonton has a bit of an edge over the majors and makes
10 different styles of beer and ale as well as a number of seasonal
items. Their best seller and my go to standard is Traditional Ale,
an English style brown ale, very malty, a little nutty and lightly
hopped (20 IBUs). In the hot weather I like their Grasshopper
Kristallweizen wheat beer and their Session IPA which is moderately,
not excessively, hopped (32 IBUs). Come winter their honey brown
lager is pleasant. You can check them out here: www.bigrockbeer.com

The formerly independent Columbia Brewery in Creston B.C. got bought
out by Labatt's but their Kokanee Gold beer has not changed. It's
not premium priced so it's a regular at my house too. Those two
companies have a combined 90% market share.

And Yellowknife does have one award winning brewpub which also
houses the second best restaurant in town. The NWT Brewing Company
and Woodyard Brewhouse & Eatery. www.nwtbrewingco.com They make
some remarkable seasonal things and have the best burgers. They have
a different burger, pizza and taco special every night with no
repeats for weeks and a daily menu on Facebook.

Returning to the main topic around here, here's something cooked in
beer.

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

Title: Moose Steaks Braised with Onions and Beer
Categories: Canadian, Venison, Steak, Beer
Yield: 6 Servings

6 steaks from the shoulder or
outside bottom round
4 tb Butter
2 lg Moose steaks
Salt and pepper
2 lg Onions, sliced
1 cl Garlic, chopped
2 tb Flour
1 cn Beer
1 pn Thyme
1 pn Marjoram
1 tb Chopped fresh chives

Preheat oven to 360 F. Heat butter in a large saucepan over medium
heat. Season steaks with salt and pepper. Brown on both sides.
Remove meat and set aside. Place onions and garlic in the pan and
saute until golden brown & soft.

Stir in flour and fry for a minute. Add beer and bring to a boil,
scrape off all solids from the bottom of the pan. Return meat to the
sauce and add thyme and marjoram. Cover tightly and place in the
oven. Meat should be tender in about 1 1/2 hours. Remove meat, place
on a serving dish and keep warm. Bring sauce back to a boil and
adjust seasoning if necessary. Pour sauce over the steaks, sprinkle
with chopped chives. Serve with mashed or boiled potatoes and
carrots.

You can substitute deer or buffalo. (Even beef or lamb if you
haven't been hunting)

Elenore, Kamloops, B.C.

MMMMM

Cheers

Jim


... Apparently, the couple of beers I went out for cost $117.63.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Bill Swisher to Michael Loo <=-

Swisher has introduced me to the beauty of cheaper off-brand
watery swill of even lower pretentions.

right there on the can it says "Premium". And you know that no
company would lie to you about their product(s).

Yeah, and your other brand says "Best" on the label! [g]

Best and Beer bring this up:

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

Title: The Best Chicken-Fried Steak South of Omaha
Categories: Beef, Steak, Southern, Texas, Beer
Yield: 1 Serving

6 oz Round steak cutlet
Machine tenderized
Flour
4 Eggs
1 cn Flat beer
1 tb Adolph's meat tenderizer
Salt, pepper, and garlic
Salt; to taste

Bill Maxwell, former Texas restaurateur, originally claimed his
chicken-fried steak was the "best found south of the Rio Brazos."
Subsequent chicken-fried steak contests proved him truthful, so he
extended his claim to include all lands south of the Arkansas River.
In another conversation with Bill, we found his "boundary" had crept
north to Omaha, Nebraska. Well, eventually he's gonna have to stop
at the North Pole, we hope.

Sprinkle salt, pepper and garlic salt on both sides of tenderized
steak to taste. Put steak onto a tray that is well-covered with
flour. Then "pound the hell out of it (the steak) with stiff fingers,
working from the center out, until it reaches the size of an L.P.
record." (That's those things they used to make before compact discs).
Flip several times and repeat pounding. Mix eggs, beer, 1 teaspoon
salt and Adolphs meat tenderizer in a shallow bowl. Add enough flour
to make a thin, watery batter. Beat mixture smooth. Dip meat into
batter. "Flop" back onto flour tray and cover with four. Pound again
with fingertips until moisture is absorbed. Cook in deep fat at 350
degrees until golden brown. Serve with French fries and cover with
white gravy.

Recipe From: Texas on the Halfshell
Posted to EAT-L 28 Aug 96
From: Garry Howard

MMMMM


Cheers

Jim


... It's not super premium home brewed but it isn't totally heinous either.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)