Text 20436, 132 rader
Skriven 2009-02-04 09:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: various 172
===================
 ML> Very doubtful. Impossibly doubtful. These 300 have spent good
 ML> money for the M.W. certification and wear it proudly in their
 ML> signatures wherever they go.
 GJ> Who awards these expensive qualifications?  Their peers, or is there a
 GJ> Grand Master, like in martial arts?

I believe that the Website I quoted in my previous answer
to you offers all the information. Anyhow, the granting body
was a part of the Worshipful Company of Vintners (granted Royal
charter in the 14th c.) until it spun off in the 1950s. So
until then at least, there was a Master. Quaestio: what do
Nick Bulleid, Andrew Caillard, Steve Charters, Andrew Corrigan,
Craig Drummond, Rob Geddes, Ron Georgiu, Neil Hadley, Michael
Hill Smith, David LeMire, Kym Milne, Drew Noon, Toni Paterson,
Philip Reedman, Peter Scudamore-Smith, Lord Robin Tedder (really
a Scot), and Martin Williams have in common?

 GJ> "The Cold Duck fad came to Australia from the USA, where it was at one
 GJ> stage the best selling wine in America.  It was "invented" by Harold
 GJ> Borgman, the owner of Pontchartrain Wine Cellars in Detroit, in 1937,

So you are claiming that we should appreciate sparkling Shiraz
because it's an evolution of an American bad idea?

 GJ> based on the German custom of mixing the dregs from unfinished bottles
 GJ> of wine with the sparkling wine.  During the early 1970s, SA wine
 GJ> compay, Orlando Wines produced a sparkling red labelled Cold Duck.
 GJ> Between 1971 and 1974, there were a number of trademark registrations,
 GJ> including Cold Turkey, Cold Chicken, Cold Gander and Cold Stork.
 GJ> Mercifully, the fad self-destructed.

The Andre company (now part of Gallo) made a product called Cold
Duck in the 1950s; when I was a student in the '60s, it was one
of the more ill-reputed (and laughed about) means of intoxication
available. For oblique references to the origin of the stuff,
http://www.princeofpinot.com/article/505/
http://tinyurl.com/cold-duck

 GJ> "Many non-Australian sparkling wine drinkers simply don't understand
 GJ> it, according to writer tom Stevenson in his book, "The World
 GJ> Encyclopedia of Champagen and Sparkling Wine".  "The most negative
 GJ> kneejerk reaction to the sight of a frothing opaque-purple wine comes
 GJ> from European consumers, and ironically, the more experienced and
 GJ> knowledgeable the wine drinker, the more he or she is inclined to
 GJ> ridicule the product."

This is not ironic at all. Substitute "frothing yellow urine" for
"frothing opaque-purple wine" and see that the meaning of the
sentence changes not a bit.

   "Its soft, rich flavour makes it a welcome
 GJ> relief from cheap champagne.

Ar.

 Formerly regarded as an essential
 GJ> accompaniment to the Christmas turkey, it is well suited to poulty,
 GJ> game, cheese and even some desserts, such as rhubarb tart.""

Arrrngh.

 ML> Or the classic Chateau Margaux mixed fifty-fifty with Coca-Cola.
 GJ> You move in strange circles.

A famous drink.

== 
 GJ> Back in the 1970s, when Timor Este was a Portugese province, the
 GJ> currency was Escudos, fairly large aluminium coins, not worth very
 GJ> much.

I remember Portuguese escudos - were these the same, or a
derivative?

   The native Timorese, who lived mainly in small villages in the
 GJ> hills, rather than the Portugese towns, used to forge those coins into
 GJ> rings and pendants, and sell them to tourists for several times their
 GJ> original face value.  Perhaps one of your Hippy friends could do that?
 
My hippie friends can't be bothered with such things.

 ML> Next day I had 9 jumbo shrimp, with the shells and tails of 7
 ML> of them.
 GJ> I suppose you were not allowed to eat the heads, with their beady
 GJ> little eyes?

I was with four friends; the one I'm closest to indicated that
she was perfectly happy watching us eat various peculiar things
(and to her all seafood is peculiar things); I am sure I would
not have been forbidden to eat the heads, only these were not
included on the plate.

 ML> Next day, my joints hurt more than ever before. Ah, well.
 GJ> One swallow doesn't make a cartilage.  You would have to eat shrimps
 GJ> twice a day, every day, for a month, and then test the effect.

Considering that my daily diet contains enough chicken capsules
and shrimp shells and similar detritus to make up a full dose of
pills ...

 Did
 GJ> you find that you had happier joints in Singapura than frigid USA?

Quite the contrary. Being used to a certain temperature, they
were much less happy at the other temperature, some 25C warmer.
Anyway, where do you think I had the shells of 7 jumbo shrimp?

BBQ SHRIMP
cat: main
Serves: 2

2 Tb lemon juice
4 oz margarine; melted [sub butter, of course]
2 ts olive oil
1 ts Worcester sauce
1 pn garlic powder; [M says more, more]
1 ts hot sauce; [M says more, more]
1 lb shrimp; peeled, deveined
;s&p

Mix all marinade ingredients in a nonreactive dish. Toss
shrimp well in this. Season to taste.

Bake at 350 until done.

Adapted from Ernestine Arcement and Carolyn Parent
www.melamine.com

[That's the roster of the Australian MWs.]
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