Text 9494, 83 rader
Skriven 2008-06-24 22:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: counterfeit wine
========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> I have found such Australian iconic biscuits as TimTams made in
 GJ> Indonesia, hopefully under licence.
 
Probably was.
 
 JW> stumbled across an Indian website that promised famous brand name
 JW> wines and spirits at discount prices plus custom labelling to
 JW> "comply with local legal codes". Just imagine, tanker loads of Chateau
 JW> Pouget being shipped to India from France, re-labelled and then
 JW> shipped here to me for a mere $6 per litre!

 GJ> Tanker loads of Australian wines are sent to USA, bottled and
 GJ> re-labelled and sold under all sorts of weird names.

Ah but the former is fraud and the latter merely marketing.

Perhaps I should have said "alleged" Chateau Pouget. God knows where
the wine originated but I bet it wasn't France let alone that famous
Chateau.

 JW> Langhorne Creek.
 JW> Westend estate "Limited Release Founder's Choice"

 GJ> The small wine area of Langhorne Creek, South of Adelaide, is one of
 GJ> the oldest in the state, with some vines over 100 years old.  There
 GJ> are many small, boutique wineries in the area, and recently they have
 GJ> been winning a disproportionately large number of medals.

I am looking forward to uncorking that one but I'll be good and wait
a year. In the meantime I have another case of assorted Hardys plonk to
help me survive the summer.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: New York Steak Au Poivre
 Categories: Beef, Steak, American, Dairy
      Yield: 4 Servings
 
      4    12OZ New York Strip Sirloins
    1/2 c  Black Peppercorns; freshly
           Cracked
    1/4 c  Butter; softened
           Olive Oil For Cooking
           Salt
      1 oz Brandy
      1 lg Shallot Clove; chopped fine
    1/4 c  Parsley
      1 c  Heavy Whipping Cream
      1 c  Beef Stock
 
  Place saute pan over heat; coat bottom of pan with olive oil and
  allow it to heat to medium-hot temperature.  While pan is heating,
  season steak with salt; lightly coat each one on both sides with
  cracked peppercorns thoroughly.  Place each steak in pan and sear
  each side will. Note: No not overcook, or peppercorns will burn.
  Remove steaks; place in oven to complete cooking to desired
  doneness. Drain pan and add 2 teaspoons soft butter, chopped
  shallots, additional cracked black pepper. Caramelize shallots and
  add brandy carefully. Flame brandy and cook a minute, add beef
  stock and heavy cream. Cook until thickened; add remaining butter
  and whisk; sauce should be smooth Place steaks on warmed dinner
  plane, nap with sauce; serve. The whole process should take no
  more that 6 to 8 minutes.
  
  Okeechobee Steak House; Keith Scagg, Chef
  Source: Palm Beach Post, Food Section
  From: Bill Spalding
  Date: 23 Oct 97
  Eat-L List (Recipes And Food Folklore) Ä
 
MMMMM


Cheers

YK Jim


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