Text 588, 134 rader
Skriven 2006-04-20 09:34:03 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: DE GUSTIBUS 545 60420
=============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> Which makes me wonder about the possibility of cooking in
 ML> mineral oil.
 GJ> I don't see why not?  Paraffin oil is sometimes used medicinally,

 ML> Paraffin oil tastes neutral, but some of the less refined oils
 ML> sold here for medicinal purposes have a distinct flavor of the
 ML> rigs and pipelines - perhaps this flavor is cultivated for the
 ML> purpose of discouraging people from using it in excess or for
 ML> purposes inconsistent with its labeling.

The flavour of extreme pressure additives, as used in gear oil, is
definitely strong, penetrating, and persistent.  Not good.
 
 ML> Peanuts may be ground in a careful manner so as not to
 ML> break the oil-containing cells, so the result is a moistish
 ML> but still workable flour. To do this at home with a processor,
 ML> one blends the nuts until they just barely rattle in the bowl
 ML> and then switches to pulse, making sure that the pulses are
 ML> short to avoid overheating the meal (which will also cause
 ML> the oil to exude). If at this point one continues to blend
 GJ> That sounds extremely difficult; have you done it?  What do you do
 GJ> then do with the peanut non-paste?

 ML> Strew it on noodles, for one. Did this most recently last
 ML> week. It doesn't require much talent, just a light hand on
 ML> the switch.

In that application a bit of oiliness would be quite acceptable.
Sounds good.

 ML> =
 
 ML> Not everything I do involves risky maneuvers with chile peppers.

You do come up with some good taglines...:*
 
 ML> We took a bottle of Clancy's to my b-i-l's house for Easter.
 ML> Everyone found it superb and a good buy at US $16 - people
 ML> were surprised that given the current market conditions the
 ML> price has been lowered to something like $13 or 14.  different
 ML> situation from that endured by the unfortunate Weller.

The local paper has published a list of wines, showing how prices have
dropped over the last 5 years.  Prices given in Aust$$ (= US$0.73).

Wine                            2001    2004    2006

Peter Lehmann Shiraz            18.00   14.00   13.90
Peter Lehmann Semillon          10.99   10.99   7.90
Maglieri Shiraz                 14.00   16.00   11.90
Rosemount Shiraz                12.90   12.50   10.90
Katnook Estate Cab Sav          45.00   50.00   29.90
Wynn's Michael Shiraz           70.00   89.99   49.00
Jacob's Creek Riesling          7.49    6.95    6.90
Lindeman's Bin 45               7.99    6.75    6.90
Jacob's Creek Shiraz Cabernet   7.49    6.95    6.95
Omni NV Sparkling               7.99    7.95    7.90
Ingoldby Shiraz                 16.00   15.99   11.90
Roberson's Well Cab Sav         18.99   16.95   13.90
Zema Estate Cab Sav             26.00   18.95   19.90
Houghton Semillon Sauv Blanc    9.99    8.95    8.90
Banroc Station Sp Shiraz        9.49    8.75    8.90
Petaluma Riesling               22.00   18.95   18.95
Rosemount Estate Split Label    8.99    7.90    7.90
Penfolds Koonunga Hill          10.99   9.95    9.90
Penfolds Bin 28                 18.99   18.90   17.90

As one dealer pointed out, "If you bought a house in Adelaide 5 years
ago, the price has doubled, but a bottle of Chardonnay is $3 less."

 ML> I assume that by the time Kevin is done, he will have gone
 ML> through 4000 liters of wine. That would keep me going for
 ML> 20 years at least, but knowing Kevin ...

 ML> I was figuring on the "done" part being limited not by Kevin's
 ML> life span but rather by that of his windfall.

Hmmm.  If he had spent all of that windfall at the Festival Wines and
Food wholesaler, at $2/litre, you would have been correct.  Hardly
more than a drop in the ocean!
 
 ML> That's a gallon a day. I'm not sure that I could do that
 ML> even for a short period.
 ML> I was fairly impressed by his alcoholic capacity when I met him.
 ML> Of course, he's in a permanent state of intoxication. I didn't
 ML> try to emulate him.

Occasionally, when he thinks he has been overdoing it, he has an
Alcohol Free Day.  It has been some time since the last AFD, which
coincided with a complete lack of money.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: English Trifle
 Categories: Cia, Ffbb, Desserts
      Yield: 6 Servings
 
  1 1/2 oz Currant jelly
     12 fl Vanilla Sauce
  1 1/4 fl Sherry or rum
      6 oz Marinated fruits
      3 oz Sponge cake, soaked, cubed
      6 oz Whipped cream, for
           -decoration
      6 ea Chocolate decoration, pieces
 
  1.  Place currant jelly in the bottom each 4-ounce (120-gram) glass.
  
  2.  Alternate layers of sponge cake brushed with sherry, fruit, and
  Vanilla Sauce.
  
  3.  Top with Vanilla Sauce.
  
  4.  Before serving, pipe with a rosette of whipped cream on top an
  decorate with chocolate decoration.
  
  Note: Select seasonal fruits and poach them if necessary. Combine
  them with simple syrup and rum or sherry.  Marinate several hours.
  Drain before adding to trifle.
  
  Recipe by: The New Professional Chef (6th Edition)
  :          The Culinary Institute of America
  :          John Wiley & Sons, Inc.
  :          ISBN:  0-471-28679-6
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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