-=> Dale Shipp wrote to Dave Drum <=-

 DD> I have hauled a lot of booze and even more empty bottles to

 DS> When I was a young pre-teen lad, I had a part time job at a local bar.
 DS> One task was to stack the cases of empty beer bottles so they could be
 DS> sent back to the distributor for cleaning and reuse.  Stale beer and
 DS> roaches were not pleasant.

Agreed, wholeheartedly. When I used to do home brewing I often picked up cases
of empties from a local package goods store. Then had the task of cleaning and
sanitizing them. Druther deal with roachies than cigarette/cigar butts or a
bottle that someone had used as a spit kid for his "chaw". Hard to  find
bottles that will accept a standard "crown" cap these days - nearly everthing
is throw-away and twist-off caps.

 DD> distilleries. The odour of fermentation and distillation is
 DD> very distinctive and pervasive and can be smelled miles
 DD> away. For instance the pong of Hiram Walker's Canadian
 DD> operation can be detected all over Walkerville and most of
 DD> Windsor. And we won't even mention the Bardstown area of
 DD> Kentucky.

 DS> There used to be a Calvert distillery on my route home from work.  One
 DS> could smell it for some distance driving by -- but it was not all that
 DS> unpleasurable.

It's a pong that I have never cared for.

 DD> commented on it to a resident I was told "That's the smell of money,
 DD> boy!"

 DS> Another smell of money in my experience was the open trucks carrying
 DS> oranges from the groves to the juice factory.  Think of rotten orange
 DS> peel amplified by one or two orders of magnitude.

I've not experienced it often - but occasionally I have been afflicted with
rotting citrus odours. Druther smell a distillery or brewery.

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

      Title: Roasted Kid Goat (Capretto Arrosto)
 Categories: Lamb/mutton, Vegetables, Herbs, Wine
      Yield: 6 Servings

      1    Forequarter of a kid goat
      2    Ribs celery; washed, trimmed
           - coarse chopped
      2 md Carrots; peeled, trimmed,
           - coarse chopped
      1 lg Onion; sliced
      1 c  Dry white wine
    1/2 c  Extra-virgin olive oil
      4    Sprigs fresh rosemary
    1/4 ts Freshly ground pepper; more
           - to taste
    1/2 ts Salt; more to taste
      2 c  Chicken stock

  In a very large bowl, toss all ingredients except the
  stock until well blended. Cover and refrigerate for 24
  hours, tossing occasionally.

  Preheat the oven to 425oF/218oC.

  Transfer the contents of the refrigerated bowl to a
  roasting pan, placing the vegetabless in the bottom of
  the pan and the pieces of goat over them. Add the stock
  and roast, basting and turning the kid frequently, until
  the meat is very tender, about 1 hour.

  Reduce the oven temperature to 350oF/175oC. Remove the
  goat from the pan and set it aside. Skim and discard as
  much fat as possible from the pan liquids. Place the pan
  over high heat on the stovetop and boil until the liquid
  is reduced to about 1 1/4 cups. Transfer the meat to a
  smaller roasting pan in which it fits in a single layer
  (the meat will have shrunk) and strain the reduced sauce
  over it, pressing on the vegetables to squeeze out as much
  liquid as possible. Return the kid to the oven and roast,
  turning the meat every 10 minutes, until extremely tender,
  and caramelized, about 30 minutes.

  Transfer the kid to a serving platter. If necessary, boil
  the cooking liquid in a small saucepan until reduced to
  1/2 cup. Check the seasoning and pour the sauce over the
  kid.

  Recipe by: Lidia Bastianich

  Recipe from: http://www.lidiasitaly.com

  Uncle Dirty Dave's Archives

MMMMM

... "Feast or famine. My plate is suddenly full." -- David Wong Louie

--- BBBS/Li6 v4.10 Dada-2