Text 12868, 82 rader
Skriven 2007-03-10 14:35:54 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: BOOZE  70310
====================
 -=> Quoting Dale Shipp to Glen Jamieson <=-

 -=> Quoting Ian Hoare to Glen Jamieson <=-
 
 GJ> Just a guess that the flavour elements would be less volatile than
 GJ> ethanol, so that most would remain.  Perhaps you or our MLoo could
 GJ> invest in a bottle of alcohol-divested wine and do a comparative
 GJ> tasting during his forthcoming visit to your bucolic retreat?
 DS> 
 DS> I doubt that would result in any thing meaningful.   Our local
 DS> grocery store does sell non-alcoholic wine.   The bottles look like
 DS> they are basic generic "wines", and would probably be void of any
 DS> character that would interest Michael.

I think we have all seen such bottles of non-alcy wines, but which of
those talented tipplers has been brave enough to do a comparative
tasting?  I have, in fact, drunk a non-alcy fizz.  On a Royal Brunei
flight from Darwin to Bandar Seri Begawan, after the prayers for a
safe journey had been played over the public address system, the
hijab-wearing flight attendants offered a wide choice of fruit drinks
and champagne.  When I selected the latter, the FA warned me that it
was non-alcoholic, but I had it, anyway.  From what I recall, it was a
pleasant enough carbonated soft drink, somewhat grapey in flavour, but
with little resemblance to champagne except in appearance.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Babi Assam
 Categories: Pork, Malaysian
      Yield: 4 Servings
 
     90 g  Red shallots
      1 tb Belecan
      4    Candlenuts
    750 g  Pork belly
      1 tb Dark soya
     30 g  Tamarind (assam) paste
           Soaked in
    335 ml Water
      8    Red chillies
      6    Green chillies halved
           Oil or lard
      1 sm Pinch of Ceylon cinnamon
 
  I think this was the easiest Nonya recipe I've ever tried.  It's
  modified from "The Best of Singapore Cooking" by Mrs. Leong Yee Soo.
  
  Take 90 g (~3 oz) red shallots (we were out, I used a small red
  onion) 1 T belecan (we grill ours on the stove element before using)
  4 candlenuts You are supposed to pound this into a paste.  I used the
  food processor and pre-ground the candlenuts in the spice grinder.
  
  750 (~1 1/2 lb) g pork (she calls for belly, a *very* fatty piece, I
  used butt) cubed into 4 cm (I was in a hurry and cut it smaller).
  
  1 T dark soya 30 g (~1 oz) tamarind (assam) paste soaked in 335 ml
  water (I dunno, look on the pyrex measuring cup) and with the stringy
  bits squeezed out.
  
  8 red chillies and 6 green chillies halved (we used 2 habeneros, 1
  long red Thai and 1 cayenne)
  
  Oil or lard
  
  Fry shallots/belecan/candlenuts until brown and fragrant, about 6 min
  on med heat.  Add 1/3 of the tamarind water and let simmer for a few
  minutes. Add the pork and cook until it changes color, then add the
  rest of the tamarind water, the soya and the chillies.  At this point
  I added the tinniest pinch of Ceylon cinnamon because I had it lying
  around left over from baking.  Bring to a boil and then lower heat
  and simmer until meat is soft.  Eat with jasmine rice and a
  vegetable.  We had a choy stir fried with garlic.
  
  From: Tblackmer@nwu.Edu (TRILLIUM) On: rec.food.cooking
 
MMMMM
 

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