Text 3140, 116 rader
Skriven 2010-10-27 16:20:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: SWEET 'N' SOUR 646 01027
================================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> Boutari wines are mass-produced but generally decent for that.
 GJ> I have tried the mainland Boutari reds, and found them OK; better than
 GJ> any Santorini reds.  The Santo winery, on Santorini, is excellent.

 ML> Santo makes reds as well - I wonder whether they're well-made bad
 ML> wines or just flew under your radar.

Fairly early on at Santorini, at a tiny restaurant near Oia, I
mistakenly ordered the house red, which was not at all good.  Later,
at my favourite Taverna Volcano, near Perissa Beach (fresh seafood,
and a rabbit stifado to die for!) our friendly restaurateur warned me
off the local reds, and gave us good Santo Assyrtiko house white.
When we visited the Santo winery, and tasted 5 selected wines, the
reds were both astringent, nasty and tossed.  The whites were
excellent, particularly the Assyrtiko Reserve, which had strong fruit,
complex flavours, and a slight volcanic overtone.  The greatest of
those wines was, of course, the 9 year old '96 Vinsanto.
 
 GJ> Interestingly I was told that the old, old, vines there date from
 GJ> pre-phyloxera years, as the phyloxera cannot survive in the sulphuric,
 GJ> volcanic soils of that island.

 ML> I believe that you folks have ungrafted and non-phylloxera vines
 ML> down there, as do we in Washington state. I don't think I could
 ML> tell the difference except possibly in the case of Chardonnay
 ML> grapes, of which I have detected two separate flavor patterns,
 ML> which may or may not have anything to do with the grafting of
 ML> the rootstocks.

South Australia has so far been able to keep out the phylloxera, by
unrelenting strict quarantine.  Some vines are up to 120 years old.
They don't produce much, but what they do is good.
 
 ML> And when I first heard of Prague as a great destination (from my
 ML> father, who went there just after WWII) I figured, okay, I'll just
 ML> wait until some orchestra pays for me to go there, which never
 ML> happened. I always got picked to play in romantic spots such as
 ML> Wilkes-Barre, Pennsylvania and Houston, Texas.

Like everyone says, you should have been there in the 1870s, when your
violist mate, Dvorak might have given you a job.
 
 GJ> I have just come home from Alice Springs, with about 2 kg of prime
 GJ> camel steak, and 2 kg of beef kidney and flank steak and something
 GJ> else which I will find when I defrost it.  It is great to have in-laws
 GJ> in the cattle and butcher shop business!
 ML> Sweet!

I found an ox tail, so cooked that.  It needed a lot more trimming
than roo tail, but was very good when eventually cooked.
 
 -=> Glen Jamieson said to Jim Weller <=-
 
 ML> Unripe pomegranate is sour. The seeds are tannic and rather bitter,

(Pause while I picked the one remaining small pomegranate on my bush.}

Hmmm.  Not much flavour in the seeds...

 ML> but not sour at any stage that I've had them (from moderately unripe
 ML> to moderately ripe - I was ready to try pomegranate juice fresh
 ML> squeezed from one of the numerous vendors in Turkey, but then a
 ML> guide pointed out that these were either last year's crop or
 ML> imported, and not likely in either case to be any fresh).

I had a good crop a few years back, so extracted the juice, drank some
and froze some, and cooked with the rest.  The forthcoming season
looks promising.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pomegranate Jelly
 Categories: Condiments, Fruits, Jam/jelly
      Yield: 8 Half-pints
 
      4 c  Pomegranate juice
      2 tb To 4 tbls lemon juice
  7 1/2 c  Sugar
      1    Bottle liquid pectin

MMMMM----------------------OR THIS VERSION---------------------------
  3 1/2 c  Pomegranate juice
  4 1/2 c  Sugar
    1/4 c  Lemon juice
      1 pk MCP Brand powder pectin
 
  Combine pomegranate and lemon juice with sugar into a large saucepan
  and mix. Bring to boil over high heat and at once add pectin, stirring
  constantly. Bring to a full rolling boil and boil hard exactly 1/2
  minute. Remove from heat, skim, pour into hot, sterilized jars. Seal.
  If jelly glasses are used, paraffin the hot jelly at once.
  
  Makes about eleven 8 oz. glasses
  
  Note: You may not be able to find the specified brand or size of
  pectin listed in this recipe and should refer to the jelly recipe on
  the package of pectin that you have.
  
  Time to table: 60 minutes
  
  FROM: www.pomwonderful.com/recipes
  
  MM Format by Dave Drum - 12 December 2003
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
On this day in 1994 it was announced that the prison population of USA
reached one million.  It is now more than double that.
___ Blue Wave/DOS v2.30 [NR]

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