Text 1927, 53 rader
Skriven 2010-09-20 09:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: GREECE 596
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 GJ> If you get to Santorini, the Santo winery does tastings, although you
 GJ> have to pay.  When I was there, a tasting of any 5 wines cost E5.  The
 GJ> wines were served in 150 ml glasses, which allowed me and 4 friends to
 GJ> all sample the wines.

I could get into that. But now Cyprus is ahead of Santorini
on the list, if I manage to get to that part of the world
at all.

 The last one tried was the 1996 Vinsanto, which
 GJ> sold at the winery for E45 a bottle, so the value of the wine in that
 GJ> glass would have been more than the E5 paid.  I had first sip, and
 GJ> then tried to tell the others that it was terrible, and not worth them
 GJ> even trying, but unfortunately they saw the beatific expression on my
 GJ> face, and demanded their share.   Raisin-honey sweet, it was
 GJ> beautifully balanced, and truly fit to be served on Mt Olympus.

Good acid then. Raisin-honey sweet doesn't do well without a
strong tart aspect. That's a problem with many sweet wines
(and is why some sweet wines are incredibly cheap, and some
are incredibly expensive).

 GJ> Like a large proportion of the population around here.  Anglos are
 GJ> probably now in a minority here, like everyone else.

Here (Wien), with the gigantic Turkish and middle-eastern
influx, one sees variations from pure western garb with
headscarf to fairly well swaddled but with facial features
evident. I haven't seen any of the completely covered yet.

 ML> Generous, actually. In the States, 2 weeks is more customary.
 ML> Remind him not to lose that platypus coin purse.
 GJ> I will do that.  Kevin still hasn't found anywhere to live.  His
 GJ> deadline is 5th October, but he has hopes that he can get that
 GJ> extended if necessary.
 
I can see him dodging the wrecking ball as the walls tumble
around him.

Gremolata Butter
cat: condiment, text
yield: 1 batch

Chef Jeff Tunks of DC Coast on K Street NW created this butter
to whisk into reduced braising liquids just prior to serving
(think ossobucco, lamb shanks or short ribs). He starts with a
citrus butter and adds 3 cloves finely chopped garlic and
1 1/2 Tb finely chopped parsley.

Washington Post, 20 March 2002
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