Text 10869, 105 rader
Skriven 2007-01-23 17:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Sputnik 931
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 BF> Sometimes you just set my heart aflutter!   Ordering, on purpose, a
 BF> NYS wine

A pity you were not there to witness the event. It's a
fun sort of restaurant, though on the expensive side.

 BF> His Riesling is generally the best of the various NYS Rieslings I have
 BF> had. I say generally because I had a vintage of his, about 15 years
 BF> ago, that <I> thought was a disaster..... it was sweetish and reminded
 BF> me of a chardonnay.  Funny that, his reputation would lead one to
 BF> suspect he would not sell a disaster.

Well, by that time he was in fact dead, and it is entirely
possible that Frank the younger was in an experimental mood
at the time.

   Maybe it was an experiment, or
 BF> my taster was way off that day.... the latter being the most apt
 BF> explanation. 

It's interesting what you say about the Riesling ... in fact, I
expect a Riesling from Dr. Frank to be if anything sweeter than
a Chardonnay. Of course, I'm interested as much in classic German
Rieslings and classic Burgundian Burgundies as I am in bone-dry
Aussie-style Rieslings and fat oaky California Chardonnays.

 BF> before the symposium he had been cutting a swath off the backs of
 BF> the Commercial wineries in NYS.   He seemed to be politely disliked by
 BF> those commercialists present.  [reps of the then BIG NYS outfits like
 BF> Taylor, Hammondsport etc..]     

Well, telling those guys that their stuff was crap and that
he knew better wasn't exactly making friends and influencing
people. The NYS guys didn't want to hear that good vinifera
grapes could be grown in that climate, because that would
mean that they'd have to tear up and replant their vineyards.

They have had their laugh in the end, as they've taken their
labrusca-gotten gains and snapped up the likes of Hardys, Nobilo,
Barossa Valley Estate, Chateau Reynella, Banrock Station, Hogue,
Inniskillin, Jackson-Triggs, Franciscan, Columbia, Robert Mondavi;
the list is endless.

--mm
Cheong's fried octopus
cat: salad, main
servings: 8

2 kg octopus
200 g black olives, lightly crushed
8 fresh chillies
2 whole heads of garlic
1 stick lemon grass
125 mL white wine
1 L olive oil
1 lemon
Steamed eggplant salad with roasted garlic
- (see separate recipe)
Aioli
- (see separate recipe)
h - EXTRAS
2 boiled eggs, each egg cut into sixths lengthways
150 g mixed green salad, washed
2 Roma tomatoes, washed, cut into sixths lengthways

Olive-fried octopus with salad of eggplant steamed with garlic

Wash the octopus and pat dry.

Put the olive oil in a large pot, heat, then add olives, chilli,
lemon grass, and 2 heads of garlic which have been cut in half.
Fry oil until it is smoking.

Place the octopus gently into hot oil to seal the flesh. (Do
not do this too quickly or the oil might boil over.)

Reduce heat, cover the pot with a lid and cook gently for 30 min.
Add white wine, and a squeeze of lemon.

Remove the pot from the stove and allow the octopus to cool down
in the oil. When cooled place octopus and oil in a bowl, cover
and refrigerate until ready to use.

Cut octopus into serving pieces.

Arrange steamed eggplant in the centre of a large plate.

Place the sliced octopus around the eggplant.

Spoon aioli over the eggplant and octopus.

Arrange salad greens, tomatoes, and boiled eggs around the plate.

Another version of olive fried octopus is in the book My Food,
which I wrote with Elizabeth Ho (Allen and Unwin, 1995).

From: THE ADELAIDE REVIEW - 19 January 2007
By: CHEONG LIEW
Snagged by: KEVIN JCJD SYMONS
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