Text 16745, 83 rader
Skriven 2007-06-14 15:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: kevink land 663
=======================
 GJ> Yes.  You are familiar with our tiny wineries, run for fun, rather
 GJ> than to make a huge profit.  Ann did say, however, that publicity in
 GJ> USA could be worth "millions".  She duly delivered the bottles,
 GJ> together with a couple of glossy brochures and the photo-copied
 GJ> transcript of the ABC Landline program on those mutant Cabernet
 GJ> Sauvignon grapes. With luck, you may have the chance to taste a bronze
 GJ> sparkler and a white still.  I had intended to only buy 2 bottles, but
 GJ> with Kevin hovering around as I ordered, I was forced to order 4.

Well, you poor thing. It's your fault, having Kevin hovering
around, as your purchase of 4 bottles with him present was
about as effective as buying one bottle by yourself.

 ML> Depending on my own schedule, it may be a foregone
 ML> conclusion, and you may end up being force-fed
 ML> hot dogs, popcorn, and peanuts. The consolation
 ML> prize is some fairly tolerable beer at no more
 ML> than four times the price you'd pay at the local
 ML> hotel.
 GJ> You make that pleasure sound irresistable!

We resist it regularly. But I am told that your busy schedule
doesn't allow for it, as you will be some horrid place such
as Texas around then.

 GJ> He has a couple of freezers which he filled years ago when he had his
 GJ> windfall money, and these are still providing food.  Even though the
 GJ> bulk wine from the 400 litre barrel is no longer available, it is
 GJ> still often possible to get really nasty cask wine for $7 for 4 litres.
 GJ> It can then be fortified with the "not to be consumed as a drink", 72%
 GJ> alcohol "brandy essence", costing $7.50 for 1.15 litres.

You make life sound so delightful.

=

 ML> I see no reason why that would be so horrible ... more likely
 ML> the bagoong has salt and umami and is curiously satisfying in
 ML> its own way. I've seen soy sauce rice used for the purpose,
 ML> and hao you rice can be downright tasty.
 GJ> It isn't all that bad for one meal, but if you have nothing but, for a
 GJ> week, you lose your appetite.

I have eaten cabbage, yogurt, and rice made with chicken bouillon
every day for the course of a summer; another summer I ate a cup
of Postum and a Pop-Tart twice a day. Bagoong and rice wouldn't
be all that frightening (though my ascetic days are kind of past).

 GJ> Talking of which, young Kevin recently inherited a locally made haggis
 GJ> from a pub friend, and invited me to sample it.  Frankly I was
 GJ> disappointed.  There was nothing in it which tasted at all revolting -
 GJ> no lungs, liver or lights - just an oatmeal base, with some mild
 GJ> herbal flavour (sage, thyme, I think) and a little minced lamb or
 GJ> similar, encased in a rather small, inedible stomach.  Obviously it was
 GJ> made for Sassanachs! A little non-Scottish soy improved it.

Tip: slice it and fry it and call it scrapple.

 GJ> As they were available, I should have bought a durian to go with the
 GJ> mangosteens, but the ratio of 1 durian to 2 mangosteens was not a good
 GJ> balance.

And the ratio of 0 durian to 2 mangosteens was better how?

Perhaps Kevink could save a dollar or two a week by just getting
"brandy essence" and fortify vinegar water with it:

Essigwasser - vinegar water
cat: beverage
servings: 8 to 10

1/2 c sugar
1/2 c hot water
1/2 c plain vinegar
5 pt cold water

Dissolve sugar in hot water. Add vinegar and cold water.
Chill. "Suck through a piece of grass or straw found in
the garden."

Angela Huezenroeder, Barossa Food
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