Text 22828, 88 rader
Skriven 2007-11-15 10:27:09 av Glen Jamieson
     Kommentar till en text av Barbara Mcnay
Ärende: ASTERIX AND OBELIX 71115
================================
 -=> Quoting Barbara Mcnay to Glen Jamieson <=-

 >> those restaurants which impose that charge on BYO
 >> wines.  It would have
 >> to be changed to "Screwage".
 
 >  BM> Hmmm. [g]
 
 > A better name will have to be found!

 BM> No doubt, but the term you suggest is so a propos!

I don't mind when the charge is reasonable, at $3 to $5, but I have
seen some places listing "corkage" up to $15, which really would be
"screwage"!

Years ago when all bottles had corks, I took a bottle along to a
Adelaide Malaysian BYO restaurant and gave it to the waiter to open,
but when she brought it back to pour, I found it was "off".  Normally I
would have sent it back and requested a replacement bottle, but I could
hardly do that, so I told the waiter to throw it out, and asked for one
of the restaurant wines. This was provided, and was satisfactory.

At the end of the meal I was of course charged for the house wine, but
there was no "corkage" charge for my wine.  Then I was presented with
my own bad wine to take away and deal with as I felt fit, so I had to
take it home to pour it down the sink.  I don't know what the correct
protocol is for that circumstance, and apparently neither did the
restaurant, but they acted reasonably.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Vegetarian Nonya Laksa
 Categories: Malaysian, Vegetarian, Curry
      Yield: 2 Servings
 
  1 1/2 tb Groundnut oil
      2 tb Coarsely chopped garlic
      1 tb Finely chopped fresh ginger
      2    Fresh red chillies; halved,
           -seeded, finely shredded
    225 g  Onions; finely sliced
      1 ts Ground coriander
    1/2 ts Ground turmeric
  1 1/4 l  Home-made vegetable or
           -chicken stock
    225 g  Rice noodles or rice sticks
    400 ml Tinned coconut milk
      2 ts Madras curry powder
      2 ts Chilli-bean sauce
      1 ts Sugar
      2 ts Salt
    1/2 ts Freshly ground five-pepper
           -mixture or black pepper
           GARNISH:
      3 tb Finely sliced spring onions
      4    Quails' eggs or
      2    Hens' eggs; hard-boiled and
           -halved
      1    Sprigs fresh coriander
 
  Heat a wok or large frying pan over a high heat until it is hot.
  
  Add the oil and, when it is very hot and slightly smoking, reduce the
  heat and add the garlic, ginger, chillies and onions and stir-fry for
        5    minutes.
  
  Add the coriander, turmeric and stock. Turn the heat to low, cover and
  simmer for 20 minutes.
  
  Meanwhile, soak the rice noodles or rice sticks in a bowl of warm
  water for 20 minutes. Drain them in a colander or sieve.
  
  Add the coconut milk and rice noodles to the simmering liquid. Season
  with the curry powder, chilli-bean sauce, sugar, salt and pepper and
  continue to cook for 15 minutes. Ladle the mixture into a large soup
  tureen and serve at once with the garnishes on the side or on top.
  
  Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton
  Food Network http://www.cfn.co.uk/
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)