Text 12111, 65 rader
Skriven 2007-02-21 06:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: ELECTRIFYING 91
=======================
 ML> It was a great thing growing into
 ML> my palate when the '59s and '61s were coming into their own.
 DS> Forgive my ignorance, but:
 DS> Why were these particular years so fine?
 DS> Have there been no comparable vintages in the 45+ years since?

Yes and no. After about '62 the Bordeaux went into a
pretty serious 20-year decline (good years in '66 and '70,
okay ones for a couple others, the rest poor). It's said
that the '82 wines will be considered as great as the '61s,
but they're just coming into their own now. The '86s, well,
the original word was that they were '61-quality, but more
recent tastings indicate they haven't opened up much, and
speculation has it that they won't ever. There has been a
flowering of the vintner's art since the '80s, but the big
wines aren't ready yet, and the lesser ones will always be
lesser ones.

One can go on the Web for vintage charts, some of which
contradict others to a degree: the top-rated and worst years
will mostly coincide, but in between is a lot of discussion
room.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Duck Gumbo
 Categories: Cyberealm, Soups, Poultry, Kooknet
      Yield: 10 servings

      2    Ducks
  1 1/2 c  BUTTER or margarine
      1 c  Flour
      1    (bunch) Celery [chopped]
      3    (cloves) Garlic [chopped]
      4 md Onions [chopped]
      1    (bunch) Green onions
           [chopped]
      1 lg Green bell pepper [chopped]
      4 c  Okra [sliced]
      2 cn (20 oz ea.) tomatoes
      1 cn (15 oz) tomato paste
      2 ts MSG
      1 ts Oregano
      2 tb Salt
      2 tb Parsley flakes
      1 ts Thyme
      1 tb Black pepper
    1/4 ts Red pepper

  1)      Rince the ducks and pat dry inside and out. Cook in water to
  cover in a large sauce pan `til tender, then drain reserving 2 qts.
  of the broth. Bone the ducks... 2) Melt the BUTTER or margarine in a
  skillet and add the flour, cooking `til dark brown; stirring
  constantly... 3) Add the duck meat and the remaining ingredients and
  seasonings, and cook over low heat for 2 hours or `til of desired
  consistancy, stirring frequently... 4) Serve over hor cooked rice or
  noodles...

  Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cook
  book Re-typed with permission for you by Fred Goslin in Watertown NY
  on CYBEREALM Bbs. home of KOOKNET at (315) 786-1120

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