Text 530, 104 rader
Skriven 2008-01-10 09:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: WINE CHOICES? 664
=========================
 GJ> Australia did go through a phase of popularity of synthetic corks, but
 GJ> they are little used now.  Are your "corqs" the solid, plastic
 GJ> immitation corks, or the tubular, overtly plastic stoppers?

Imitation corks.

 ML> I'm talking of their nonrecyclability as in their persistence
 ML> in landfills.
 GJ> I would have thought that the pseudo-corks would be as recyclable as
 GJ> plastic bags or other thermo-plastics.  Even tree-bark corks would

The type of plastic appears to be a kind for which the recycling
apparatus has not been set up, at best. I don't know if there's
an intrinsic nonrecyclability, but practically speaking, they
aren't recycled and are appearing in the environment in annoying
numbers (same with the plastic beer six-pack holders).

 GJ> take quite a time to break down in a land-fill, as they are probably
 GJ> treated with some anti-rot chemical.

I doubt that, as the corks I've encountered are as often as not
already partially broken down by the time time has come to pull them.

 GJ> So how are bottles in USA sterilised before filling?

Steam, mostly I think, but maybe chemicals as well.

 GJ> Are secondhand bottles recycled?

Generally only by being melted down. The good old days of
bottle reuse are pretty over here, I am afraid. I recall the
racks of Coca-Cola bottles, each with an embossment of the
origin of the bottle on the underside. I spent happy hours
at the Coke machines looking at the exotic locations that the
bottles had come from. Someone I knew once found a bottle
stamped Cairo, Egypt on it: the path that it must have taken
to reach Washington, DC boggles the mind.

 GJ> I've tried and liked Mac's Black.  At the Monteith brewery in
 GJ> Greymouth I found the Irish style Celtic and Black beers "interesting",
 GJ> my favourite being the "Original", a dark, hoppy beer with a full
 GJ> flavour. A new style they were trying, "Radler", with a lemon/lime
 GJ> flavour, was not to my taste at all.

Radlers and shandies have always put me off.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Chicken Korma
 Categories: Indian, Chicken
   Servings:  4

    1/2 c  Blanched almonds
    1/2 c  Poppy seeds
    1/2 c  Fresh coconut meat
      4 md Onions, roughly chopped
      1    Inch piece of fresh ginger,
           -peeled and roughly chopped
      2    Garlic cloves
      3 tb Butter, melted
  2 1/2 lb Chicken, skinned and cut
           -into 8 pieces
      4 tb Coarsely chopped coriander
           -leaves
      1 tb Chopped fresh mint leaves or
           -2 tsp dried mint
      2 tb Ground coriander
    1/2 ts Chili powder
      1 ts Salt
      3 tb Lemon juice
    1/2 c  Plain yogurt
      3 c  Water

  Dry-roast the almonds and the poppy seeds in a frying pan or under the
  broiler until the nuts are pale golden, then transfer to a food processor.

  Grate the coconut into the processor, then blend to a paste.  Remove and
  set aside.

  Place the onions, ginger and garlic in the processor and blend to a paste.
  Heat the butter in a large, heavy saucepan, add the onion paste and fry
  until golden, stirring frequently.  Add the chicken and fry to a golden
  color or until all the moisture in the pan has evaporated.

  Meanwhile, blend the coriander leaves and mint to a smooth paste.  Add all
  the spices, the salt and the lemon juice and blend together.  Add this
  mixture to the chicken in the pan and fry, stirring frequently, for about
  10 minutes so that the chicken is well coated with the spices.  Add the
  coconut mixture and stir in well.

  Add the yogurt a little at a time to the chicken, stirring continuously to
  blend it into the mixture.  Continue stirring for 3 - 5 minutes and fry
  until the butter begins to separate.

  Pour in just enough water to cover the chicken, cover the pan, reduce the
  heat and allow to cook for another 20 - 30 minutes or until the chicken is
  really tender.  Transfer to a warmed serving dish and serve hot.

  Posted by Linda Davis

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