Text 1125, 104 rader
Skriven 2010-09-06 09:53:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: HEAT EFFECTS 545 00906
==============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> and Australian wines had all been stored with corks uppermost in an
 GJ> unrefrigerated tin shed, and the lot were undrinkable!
 ML> Over which hot tears were shed. I presume you tried them just
 ML> to make sure. Did they thin out, oxidize, or vinegarize, or
 ML> some combination of the three?

This was in 1998.  I tried several bottles, including 1990 Chateau Pey
de Faure Bordeaux. The corks were so dry and shrunken that they almost
fell out of the bottles, and all were the same.  Brown colour,
oxidised with considerable deposits, and flavour of rusty nails.
Utterly undrinkable by even the likes of Kevin.
 
 GJ> and to serve by the glass.  When the time came for me to leave, a
 GJ> delegation of permanent hotel residents beseeched me to stay, even
 GJ> with an offer of female companionship in my accommodation as an extra
 GJ> inducement, but family called and I returned to Australia.

 ML> Perhaps a compromise was in order: just a couple months extra!

At that time the volunteer organisation I worked for had a policy of
maximum assignment time of 6 months, so I would have had to leave it
and become a hotel employee.  However, I admit I was tempted...

 ML> ==
 
 ML> Indeed - we are not seeing any at retail of under $40, which is
 ML> ridiculous for anything but extra-special occasions.
 GJ> _Someone_ is ripping you off.  In that part of WA there are good local
 GJ> wines available for Aus$20 or less, retail.

 ML> Well, doubling in price isn't an unheard-of gouge for internationally
 ML> traveling wine. In this case there's a big ocean to be crossed, which
 ML> procedure isn't free, after all.

But US$22 per bottle extra for shipping and mark-up?
 
 GJ> discussion between the men concerned regarding which of them gave the
 GJ> happy pills to the lady, and whom she last favoured.
 ML> Shouldn't matter so much - I'd figure that there was plenty
 ML> of blame to go around, and it should probably be apportioned
 ML> equally, no matter who was the unlucky one who was the proximate
 ML> cause of disaster. That assuming that violent crime wasn't an issue.

Nothing violent, but the supply and administration of the pills was
the main issue in apportioning blame.
 
 GJ> found that camera shops in Tokyo gave very good value.  Japanese
 GJ> enthusiasm for the very latest model in those items meant that the
 GJ> previous models were sold with full warranty, at give-away prices.
 ML> Nice to know, next time I want a camera or phone and am in Tokyo.
 ML> Unfortunately my next trip has been rescheduled to give me - instead
 ML> of a nice layover - a full 50 minutes to reclear security and get a
 ML> beer at Narita before my onward.

Probably there are shops in the airport, but I doubt if any would sell
such items at huge discount.
 
 GJ> Thanks.  Some of the Caribbean countries to your East make truly
 GJ> excellent rums.
 ML> East?

Well, SE of your country, or S of your usual perches.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Braised Wild Duck
 Categories: Poultry, Chinese
      Yield: 4 Servings
 
      1    Wild duck
      3    Leeks
      5    Mushrooms
     10 sl Ginger
      2 T  Wine
      2 T  Oil
    1/2 c  Soy sauce
      1 T  Sugar
      1 T  Cornstarch
      3 T  Water
 
    Clean duck well. Cut leeks into 2-inch lengths. Remove stems from
  mushrooms and slice. Place 2/3 of the leek and 1/2 of the ginger in a
  potful of water with the wine and bring to a boil. Add duck, cover
  and cook for 30 minutes. Discard water and wash duck well in cold
  water. Cut back of duck lengthwise and open. Heat oil and saute
  remaining leek and ginger over high heat until brown. Add duck and
  saute until brown. Remove to deep pot, add soy sauce, sugar and
  enough water to cover and sprinkle with mushrooms. Bring to the boil
  and continue cooking 1 hour. Remove duck to serving platter. Mix
  cornstarch and water and add to leftover liquid to thicken. Pour this
  sauce over duck and serve hot.
  
  From "Mrs. Ma's Favorite Chinese Recipes" by Nancy Chih Ma. Typed for
  you by Joan MacDiarmid.
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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