Text 2179, 111 rader
Skriven 2010-09-29 21:15:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: GREECE 596  00929
=========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 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

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

Which part of Cyprus were you considering visiting - Greek or Turkish?
The other big island, Crete, is also worth a visit.  

 ML> 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.

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

This was definitely the latter.  I also tried the cheaper Boutari
Vinsanto, which, although pleasant, was nowhere near the standard of
the E45 Santo.
 
 ML> Here (Wien), with the gigantic Turkish and middle-eastern
 ML> influx, one sees variations from pure western garb with
 ML> headscarf to fairly well swaddled but with facial features
 ML> evident. I haven't seen any of the completely covered yet.

Wien has had a large influx of migrants from Eastern Europe as well as
North Africa.  Did you manage to get in a trip across the border to
Bratislava, in Slovakia?  Apart from the obligatory McDonalds, that
city still is largely in its Soviet regime state.  When I was there,
it only cost E14 return on the train from Wien.
 
 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.
 ML> 
 ML> I can see him dodging the wrecking ball as the walls tumble
 ML> around him.

The surveyors have been in, going around the property with the
landlord's daughter.  I will be in Alice Springs this coming weekend,
so my house will be vacant, apart from the animals.  I dread returning
to see a few old computers and wine casks waiting by the front door!
Kevin knows how to bribe my guard dog with old chicken bones.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hungarian Hamburgers (Labdapecsenye)
 Categories: Hungarian, June meyer, Beef
      Yield: 4 Servings
 
    1/2 lb Ground beef (if you do not
           Want pork, use 1 lb. ground
           Beef)
    1/2 lb Ground pork
      4 sl White bread
      1 ts Salt
      2    Raw eggs
      1 sm Onion finely chopped
      1 cl Garlic, mashed
      2 tb Fresh parsley, minced (use
           Italian flat parsley for
           Best flavor)
    1/2 ts Ground black pepper
    1/2 c  Water
 
  Saute chopped onion in a little fat or oil. Wet bread with water,
  tear into small pieces. In mixing bowl beat eggs well. Add meat,
  bread and the rest of the ingredients and mix lightly with your
  hands. Form mixture into medium sized balls, about 5 or 6. Flatten
  slightly.
  
  Fry SLOWLY in 1/2 inch of Crisco, lard or oil until tender and all
  sides are nicely browned and some what crispy. Let each side cook
  before attemping to turn with spatula.
  
  Serve hamburgers hot along with a potato and vegetable dish, and
  perhaps Hungarian cucumber salad.
  
  Serves 4 (you can double the recipe for robust eaters.
  
  Leftovers are good the next day cold!) Honest!
  
  In old world families, "Hamburgers for dinner" meant a hearty mound of
  meat, fried in fat until it had a rich brown crust. It was served as
  a meal for dinner, along with a vegetable dish, and mashed potato. In
  Austria-Hungary the Hamburger was carried to new heights. This was
  not a simple "make a thin flat patty and fry" recipe.
  
  Regards, June Meyer.
  
  MM Format by Dave Drum - 25 September 99 FROM: Uncle Dirty Dave's
  Kitchen
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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