Text 4475, 95 rader
Skriven 2008-03-27 14:19:25 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: ARKY'S REVENGE 27 80327
===============================
 -=> Quoting Jim Weller to Mark Lewis <=-

 JW> I had never heard of it before. And yet their web site claims it's
 JW> the best selling (highest volume) wine in the world.

You mean Franzia has not come to YellowKnife?  You lucky fellow!  That
is one obvious benefit from having your government responsible for
selecting and buying wines for you to drink.
 
 ML> oh wow... franzia is, unless i'm higly mistaken, the original boxed
 ML> wine...

In my world-wide sampling of plonks, I actually drank some of that
Franzia in about 1998.  I would not call it plonk, let alone wine.  It
was a barely alcoholic mixture of water, sugar, fruit flavouring and
some kind of wine.  One of the sickliest things I have ever tasted.  As
that stuff is still being sold, some people must be buying it.  In
recent years I think Franzia may have introduced boxes with real wine,
and a slightly different name to distinguish it from the original mix.

 JW> It may well be the first American company to box its wine and it
 JW> certainly claims to be the biggest box wine company but the wine in
 JW> a bladder in a box is an Australian invention, as i'm sure Glen will
 JW> tell you shortly.

I don't need to, as most people know that already.  :)

BTW, wrt (SB = "Sorry, Burt") Nando's, I looked up the site you gave,
and found there is a recently opened "Portugese Flame-grilled Chicken"
outlet only 20 minutes walk from home.  I will have to try it out later
to see if it is as good as the NZ one I tried.   NZ is very well
catered for, with 19 Nando's restaurants in just the Auckland city and
suburbs.  There are none in USA, only a few shops selling the range of
Nando's chili-based sauces.  They appear to be all over South Africa,
where the chain originated, and rapidly spreading across the world.  It
is probably only a matter of time before they come to YK.  It would be
interesting to know why there are no Nando's restaurants in USA.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Zucchini with Ginger Sauce
 Categories: Sauces, Grill, Japan
      Yield: 4 Servings
 
  3 1/2 tb Soy sauce
    1/4 c  Water
      3 tb Mirin
      1 tb Grated fresh ginger root
      1 sm Piece kombu kelp; (optional)
           Oil for the grill
      4 md Zucchini
 
  At Tako Grill, Fernando Dias makes the ginger sauce that graces many
  of their robatayaki dishes. The sauce recipe can easily be doubled or
  tripled and is very good on the grilled zucchini, but try it with
  grilled asparagus, shiitake mushrooms, eggplant slices or whole
  scallions, as well. You can cook any of them on a perforated metal
  sheet laid over the charcoal grill to be sure that the slices don't
  fall into the fire. Or you may place a second wire rack across the
  one on your grill, or just be careful.
  
  For the ginger sauce: In a small saucepan, mix together the soy sauce,
  water, mirin, ginger and kombu kelp and bring the mixture to a boil.
  Remove from the heat. Carefully remove the kombu (if using) and
  discard. Set the mixture aside to cool. Strain. Cover and refrigerate
  for up to 1 month.
  
  Oil the grill rack and set it several inches above the heat source.
  Prepare a charcoal fire or preheat the grill on high.
  
  Slice each squash diagonally about 1/4-inch thick, keeping the slices
  together. (You may wish to insert toothpicks through the first few
  slices on each end.) With a large spatula, transfer the squash to the
  grill, keeping their slices together. As you lower the vegetable to
  the grill, the slices will flatten slightly like fallen dominoes.
  
  Cover the zucchini (with a pot lid or heavy foil if you do not have a
  grill cover) and grill until the zucchini is just tender, about 10
  minutes.
  
  Meanwhile, spread about 2 tablespoons Ginger Sauce on each serving
  plate.
  
  With the spatula, remove the zucchini from the grill and carefully
  rest it on the prepared serving plates. Serve immediately.
  
  Recipe by: Fernando Dias, Tako Grill.
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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