Text 1648, 86 rader
Skriven 2008-01-31 14:01:45 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: TASTES 772  80131
=========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> Several years ago I tried some of the famous 1922 Penfolds Liqueur
 GJ> Port, also in the squat bottle, and it was magnificent.
 ML> How long ago? For you, several years might mean several decades!
 GJ> Ummm... er... about 1960.

 ML> When magnificent might have meant something else to you
 ML> from what it does now.

Possibly.  It was at the Jolly mansion in North Adelaide, and I was the
guest of Tim Jolly, whose mother was the last of the Penfolds, and who
had inherited lots of the loot, and some of the best wines.  At that
time I had never tasted anything as good, even from bottles I had paid
several dollars for!
 
 ML> Title: American Units of Measure from Meal-Master
 ML> Categories: Information, Conversions
 GJ> Thanks.  I have d/loaded that table.  It seems to cover everything -
 GJ> except the dessert spoon.  :)

 ML> The dsp is generally considered 2 ts, but depending on the
 ML> recipe, it could be 1/2 Tb or 1 Tb or whatever.

That's about what I usually take it as.

 ML> Title: Zucchini-Kuchen (Zucchini Cake)

 ML> From:  MEINE FAMILIE UND ICH, 10/86.  Dr. Franz Burda, Munich. 1986.

I hope SEINE FAMILIE UND SIE enjoyed it.  I don't think I will bother,
as I hate chocolate cakes.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BREAST OF UTGT TURTLE DOVE WITH PEACH AND PORT SAUCE
 Categories: Kevin, Poultry, Game, Sauces
      Yield: 1 Serving
 
      1    Turtle doves
           Wine- red
           ;  SAUCE
      1 tb Butter
      1    Onion- spring
     50 ml Wine- port
     50 ml Wine- red
      2 tb Sauce- peach & chocko
           ; TO PRESENT
      1 cl Bread- toast
           ;buttered with crust trimmed
      2 sm Herb- dill sprigs
 
  Slice the two breasts off the dove and place in a bowl of red wine to
  cover half the thickness of the breasts. Leave for 6 hours.
  
  TO PREPARE THE SAUCE: Melt the butter in a medium saucepan. Add the
  finely chopped onions. When this is boiling brinkly and the onion has
  softened, add the port wine. Boil rapidly, stirring all the time. As
  the liquid resuces and begins to caramelise, add the peach sauce and
  the red wine. Reduce to two thirds in volume, or until a thick syrup
  has been achieved. Keep warm.
  
  TO PREPARE THE POULTRY: Melt some butter on a grill plate. When just
  starting to bubble lightly baste the breasts in the butter, reduce
  heat and leave to cook for 1 minute, covered. Turn the breasts and
  leave for 30 seconds.
  
  TO PRESENT: Take the piece of buttered toast and place on a plate.
  Arrange the two breasts in the centre and carefully spoon the liquid
  of the sauce around the breasts and the toast. Place the remaining
  pulp on the meat.
  
  Decorate with the small sprigs of dill.
  
  Serve with a quality red wine.
  
  This was made as an entree, 1200noon, 31st May Y2K [rating 9/10]
  CREATED BY: KEVIN JCJD SYMONS
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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