Text 67, 80 rader
Skriven 2007-12-30 19:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: TUNA 620
================
 ML> Not our lobsters (the only real lobsters!).
 GJ> The beasts we used to call crayfish in my youth are now called "rock
 GJ> lobsters", and their tails are frozen and exported to USA.

One thing I will admit is the innocence and gullibility of a vast
segment of our consuming (not to say consumptive) public. Someone
must have determined that the additional profit that came from
selling "lobsters" as opposed to "crayfish" made it worthwhile to
do a wholesale renaming of the species.

 ML> Bottles without corks are not 100% reliable, either. By the way, the
 ML> contents of an opened bag-in-box get distinctly stale and oxidized
 ML> after a month or two (personal experience from several incidents).
 GJ> So far I have not had a deteriorated wine from a screwtop bottle.

Yes, but your standards are lower. You've probably not encountered
a deteriorated wine that wasn't stored in a hothouse for years or
prefiltered through someone's kidneys.

 GJ> I have only once managed to keep a box for as long as 2 months
 GJ> after opening.

I can detect oxidation within a week. Two months is about the
maximum time I could see a box wine keeping, so drink up, me boy.

 -=> Glen Jamieson said to Dave Drum <=-

 DD> I never, ever, ever buy a "white" version of something that is
 DD> naturally  a red wine. Not white Shiraz, not white Zinfandel, not white
 DD> anything  else. Of course, I am not a huge fan of colourless wines.  
 GJ> Most of those "white" wines are sweet, and intended for plying to
 GJ> innocent young ladies, at least in USA.  The Western Australian
 GJ> Houghton White Burgundy, however, is a dry wine.  The last time I

As well it ought to be. Houghton is a reputable concern.

 GJ> drank that was when a nun I was dining with in a Chinese restaurant
 GJ> produced a bottle from her skirts and plonked it on the table for our
 GJ> consumption.  It went well with the food.

I always knew that nun's skirts were good for something ...

 GJ> The Clegget white Cabernet Sauvignon I brought to the last picnic
 GJ> wasn't too bad, although you could say that that cheated by being made
 GJ> from white grapes.

A quite different phenomenon!

Baked tuna from Le Canard Nouveau
cat: fish, United Airlines, main
servings: 4

1/2 c flour
1/2 c starch flour
1 ts olive oil
1 ts baking soda
4 portions yellowfin tuna - 5.5 to 6 oz each
1 lime, juice of
Salt, pepper
8 washed vine leaves
some butter
1 ts brown sugar
2 lemons
olive oil for frying

Mix the first 4 ingredients with water into a viscid dough. Cool.

Cut tuna into four parts and rub with spices and lime juice. Wrap
inside leaves. Caramelize butter and brown sugar, add lemon slices,
and braise. Heat olive oil. Coat tuna with dough; [pan-fry] in
olive oil. Serve with lemons.

[M's note. I have no idea what to do with the viscid dough.]

Ali Gungormus, Le Canard Nouveau, Hamburg,
quoted in Hemispheres Magazine 9-2007

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