-=> Quoting Dave Drum to Shawn Highfield <=-

 SH> What kind of beer had milk products?  Was it a cream
 SH> type ale or something crazy?

 DD> How about Guinness?

Nope. It's a dry Irish Stout not a sweet English one.

 DD> Castle?

Dunno. It's not sold here.

 DD> Nitro?

Which one?

 DD> Belching Beaver

I had to look that one up. It's a small micro that sells to 6 pubs
in and around San Diego. Neither one of us are ever likely to
encounter it. You could if you are willing to buy the beer and then
pay $25 extra for shipping a box of it to Illinois. I doesn't even
have that option.

When I was a kid Labatt used to make a velvet cream porter. Back
in my home town the old farts at the Legion would have a few
occasionally and reminisce about being in England in WWII where
they made "proper dam porter not like this muck".

Yet another variation:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sloppy Josephine
 Categories: Sandwiches, Groundmeat, Beef, Mushrooms, Cheese
      Yield: 1 Serving
 
    1/2 c  Ground Beef Lean; 4 oz's
    1/4 c  Onion;chopped
    1/2 c  Mushrooms;chopped
    1/2 c  Salsa; mild or spicy
      1 tb Ketchup
    1/4 ts Cumin; ground
      1 ts Worcestershire sauce
    1/4 c  Jarlsberg or Swiss cheese
      1    French style Roll
 
  Crumble Ground Beef into a 4 cup glass measure. Sprinkle onion on top.
  Cover with plastic wrap and vent, microwave on high 2 minutes.
  Stir to break up beef, add mushrooms and re-cover. Microwave on
  high 1 to 2 minutes or until beef is no longer pink. Drain liquid
  and add salsa, ketchup, worcestershire sauce and cumin. Salt and
  Pepper to taste if desired. RE-cover and microwave on high 2 to 3
  minutes, or until bubbly. Serve on roll topped with cheese.

  Source: Florida Today Paper.
 
MMMMM

Cheers

Jim


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