Text 289, 98 rader
Skriven 2006-04-13 13:06:54 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: BREAKFASTS 509  60413
=============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> I look enough like a suspicious character that seldom do
 ML> people follow my lead on anything.

Very wise, on their part.
 
 GJ> I see that, "US wine giant Constellation Brands, owner of the Hardy
 GJ> Wine Company, has purchased Canada's largest winemaker for $1.8
 GJ> billion.  Already the world's largest wine group, the deal will ensure
 GJ> it secures a 4.3% share of the total global market.  Twelve new
 GJ> wineries and labels, including Western Australia's Goundry Wines and
 GJ> Amberley Estate, will be added to ... its range of brands."
 ML> It does have a large and varied stable, including some brands
 ML> of excellent repute. Anywhere there's a dollar to be made,
 ML> I suppose.

In spite of the best efforts of my friends and myself to deal with the
wine glut, here, I heard this morning that the Riverland grape growers
were starting to dump their grapes on the ground, as prices offered
($100 a tonne) were less than the cost of production.   Growers are
expected to lose $65 million.

Yesterday I took Kevin back to his recently discovered wholesaler -
Festival Wines and Food - for another 25 litre container, which was
filled with Cab Sav while we waited, via a pump/siphon from a barrel
(estimated 500 litres). This cost $2/litre, and came from a small
Adelaide Hills winery - Totoni's.

I found it interesting that the wine did not noticeably deteriorate
from contact with air during the time of exposure from when it left
the barrel to when it was consumed.  In fact, I tried some of the last
of Kevin's previous purchase, and found that, if anything, the
"breathing" had removed some of the original harshness from this wine,
and it was quite pleasant drinking.  He had not kept it refrigerated,
but just decanted it into 2 litre bottles for chilling and drinking as
required. As he just uses it for his home consumption, the 25 litres
lasts a week.

BTW, I tried sending a couple of food pics to your e-mail address, but
they bounced, with an admonishment to the effect that how dare I send
my naughty pics to their nice Mr Loo!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Water Buffalo With Pumpkin Mash And Braised Witlof
 Categories: Australian, Game, Buffalo
      Yield: 4 servings
 
      4    150g fillets water buffalo
      2 tb Olive oil
           Salt and pepper
      1 md Onion, sliced
     45 ml Port
    1/3 c  Beef stock
     50 ml Fresh pouring cream
      2 tb Chopped parsley
      1 ts Picked thyme leaves
      4    Head witlof
      2 tb Caster sugar
     40 g  Butter
      5    Baby zucchini
     80 ml White wine
     40 ml White wine vinegar
           Pumpkin mash to serve
           Parsley sprigs, extra, to
           Garnish
 
  Season buffalo fillets and rub with olive oil. Heat a large pan, cook
  buffalo to your liking, as you would with a fillet of beef (4-5
  minutes each side) for medium/medium-rare. Remove, cover with foil
  and rest.
  
  Meanwhile return pan to heat. Add a little extra olive oil, if
  necessary, cook onion until soft. Add port, beef stock and cream,
  cook, simmering reduce by a 1/3 or cook until sauce thickens. Stir in
  fresh herbs and remove from heat.
  
  Meanwhile cut witlof in half and rub cut side in sugar. Heat a medium
  pan, place witlof sugar side down and cook a few minutes to
  caramelise. Reduce heat, turn witlof. Add butter and zucchini and
  cook covered until vegetables soften. Add white wine and vinegar,
  simmer until wine and juices reduce by half.
  
  Serve Buffalo Fillets with port sauce, pumpkin mash and caramelised
  witlof.
  
  Garnish with a little extra parsley if desired.
  
  From: Australian Women's Weekly
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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