Text 19375, 102 rader
Skriven 2009-01-09 20:27:36 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: FLAVORED WATER 31 90109
===============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> You jest!  Kevin can write a review of it and send that to Jim, at no
 GJ> cost.  That would be (almost) as good as sending the real thing.

 ML> You have greater confidence in Kevin's objectivity and
 ML> the eloquence of his writing than I do.

I admit that his review would be more subjective than objective, but I
am sure that in its own style, it would be quite eloquent.

 ML> =
 
 GJ> A possible solution to that problem: are there any newspapers in
 GJ> Canadia or USA which similarly reward writers of Letters to the
 GJ> Editor? If not, why not?

 ML> Because in the USA (can't speak for Canada) there is a sufficiency
 ML> of literate persons.

But will your man Murdoch allow them to speak up?  Speaking of which, I
expect him to have a small celebration when he returns to Australia
this year, when his erudite, cultured, and highly respected mother
celebrates her 100th birthday.  If young Rupert inherits his mother's
longevity genes (he obviously doesn't have her ethical ones) you could
look forward to another quarter century of his control of the News.
 
 -=> Glen Jamieson said to Dale Shipp <=-
 GJ> It would be interesting to know what was in the mind of the wine maker
 GJ> who gives so much care and attention to producing something like the
 GJ> Grange, or Hill of Grace.  Does s/he make the wine for his own
 GJ> satisfaction in making the best possible, or to win prizes for that
 GJ> wine, which by association would increase the prestige of other
 GJ> products of his winery, or just to top the others in the profession?
 ML> ...
 GJ> An interview with such a top wine maker could be revealing.

 ML> Reinventing the wheel, I see. Look up any biography of one
 ML> Schubert, Max, that is, and you will find that the answer has
 ML> been provided within walking distance of your own abode.

It is a while since I read the Max Schubert story, but from what I
recall, he was marching to his own drum in developing the Grange; it
was not what his employers wanted.  That was a different generation of
wine makers.  Now, the competent ones follow the company line much more
closely.  A few, such as the late, respected Ray Ward, go off on their
own to follow their own dreams.  What they produce can be magnificent,
but because it is generally unknown, it sells for a price related to
the cost of production, rather than the market-inflated figures that
Grange, Hill of Grace and others go for.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Piggy And Fishy Fry Up
 Categories: Mains, Stir-fry, Liew, Leftovers, Adelaide
      Yield: 4 servings
 
    150 g  Snow peas; string/wash
    350 g  F- leather jacket fillet
           ;or tommy ruff, cut in
           ;lg slices
    350 g  Ham; cut in batons, or
           ; 1cm x 4cm
    100 g  Chinese mushrooms; soaked &
           ;cut2 same size as ham
      1    Shallots; chop fine
      3 sl Ginger- green; sl thin
      1    Chillies- dried; soaked in
           Water; warm
      1    Garlic cloves; chop fine
           ; SAUCE SEASONING
      1 tb Soy sauce
      1 ts Chinese yellow rice wine
           ;or dry sherry
    1/2 ts Sugar
    125 ml Stock- chicken; or water
      2 dr Sesame oil
      2 ts Wheatstarch
 
  Heat 2 tb oil in a wok or saucepan.
  
  Add in the dried chilli, fry a little, add the ginger slice, chopped
  shallots & garlic. Fry till fragrant.
  
  Add in the Chinese mushrooms, ham & fish fillet. Stir-fry to mix
  evenly.
  
  Add the snow peas & sauce seasoning. Stir-fry till the sauce glazes
  the ingredients.
  
  Remove to a plate & serve.
  
  From: THE GRANGE RESTAURANT, ADELAIDE, SOUTH AUSTRALIA By: CHEONG LIEW
  From: SUNDAY MAIL, 26th December, 2004 Typed by: KEVIN JCJD SYMONS
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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