Kokanee Gold [is] a little hoppier

the megahopped beers tend not to go well with food

Big Rock has started listing the number of IBUs right on the label
which can be helpful if you aren't familiar with their products and
are trying to choose one. Their Alberta draft lager has just 12
IBUS, (aside to Bill, for reference, Coors has a mere 8), their
Traditional English brown ale which I like 20 and their Session IPA
a moderate 32. I do not enjoy those heavy duty IPAs in the 60-100+
range either.

Oggi's in San Diego listed its stout at 70
(higher than its IPAs), but I figure that's a
printer error - it didn't seem that hoppy at all.
Such numbers are subject to mismeasurement,
mistyping, and misinterpretation.

Sloppy Joe's [...] filling was said to be a spicy picadillo
not the Italianeque hamburger red sauce we get here today.

Or worse, the pulled pork-like substance
coated in sweet sauce, which is what they
offered under that name at my elementary
school.

I've come across sweetly sauced pulled pork (roasted in a slow oven,
not barbecued) but never labelled as a Sloppy Joe. That must be a
Texas thing.

That was in Maryland almost sixty years ago.
I doubt the dish in any variant would be found
commonly in Texas, where meat is supposed to
taste like meat, not tomato sauce. And I
remind you that in living memory (mine, for
example) meat in Texas only meant beef;
poultry was for sissies and pork for deviants.

Roslind made a huge cauldron of Ital-Canadian red meat sauce before
heading off to Cambridge Bay. She sent a pint each to a co-worker
she owed a favour to, her baby brother who is recovering at home
from back surgery, her bookkeeper, the housekeeper and there has
still half a gallon left over for me. For the first meal it topped
fettucine and got sprinkled with Parmigiano-Reggiano. For the next
meal I plan on adding chilies, chopped olives and cumin to some of
it to serve on buns. Later on there will be re-seasoning and a
conversion of the balance to tomatoey chili con carne, perhaps with
beans.

Interesting that most of my friends don't like
olives (but love olive oil). For me olives were
okay and olive oil anathema, but now both the
fruit and its products are much appreciated,
though only in moderation.

I wonder why there are no iconic
bars now - perhaps the abundance these days
makes it less likely that any one is going to
rise head and shoulders above and become a
literary-cultural icon such as that one or
Harry's in Venice.

Well in Canada there is the Chateau Lafayette, Ottawa's oldest bar
which is actually older than the nation of Canada. It's located in
the historic Lower Town Market District. The bar is actually older
than the city of Ottawa itself, which was named in 1855. It was
previously the village of Bytown, named after the founder Colonel
By. The Laff opened six years earlier in 1849 and served up drinks
for workers building the Rideau Canal.

Whereas the institutions here go away without
regard to their cultural significance; a lot of
them do reopen under their original name but
are not the same in any regard. Lafitte's in
New Orleans, Fraunces Tavern in New York, the
Bell in Hand in Boston, and the White Horse
in Newport are all rejuvenated physically (of
course a necessity) and reantiquated historically
(of course a pack of lies).

Later on, Canada's first Prime Minister, Sir John A. MacDonald,
drank a few cold ones there (more like a few thousand, he was a
notorious lush) as it was walking distance from Parliament Hill, Even
Queen Victoria is rumoured to have been there once. More recently
young Dan Aykroyd drank there when he wasn't hanging out at a nearby
coffee house called Le Hibou which was THE Ottawa blues venue in the
1970s.

One thing that people forget about Aykroyd and
Belushi - especially the former - was that they
were aficionados and also pretty proficient
practitioners of blues, the movie being a
tribute to black music as well as an excuse to
smash a lot of cars.

It's not fancy any more , just a dive tavern with a garish neon sign
from the 50s, live music on the weekends, hundreds of beers and a
snack menu featuring deep fried cheese curds. It may not be quite as
famous as El Floridita or Harry's but it does have history and a
unique bar snack.

The Blind Abbot
categories: booze
servings: 1

1 1/2 oz Tullamore Dew Irish whiskey
1 oz chilled freshly brewed coffee
3/4 oz Galliano Ristretto
1/2 oz Cinnamon Syrup
3 ds Angostura bitters
h - Garnish
Whipped cream
Ground cinnamon

Combine whiskey, coffee, liqueur, cinnamon syrup,
and bitters in a cocktail shaker; fill shaker
with ice. Shake until outside of shaker is frosty,
about 30 sec. Strain into an Irish coffee glass
and top with whipped cream and cinnamon.

Pamela Wiznitzer, Grace, NYC via Bon Appetit
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