Text 15095, 104 rader
Skriven 2007-05-06 11:22:31 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: E: FALAFEL - 70506
==========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> I have sometimes wondered if the
 GJ> liquid from canned kidney beans could be used.

 JW> It doesn't taste very good and it will make you gassy. A lot of the
 JW> complex long chain sugars that we find hard to diegst are dissolved
 JW> out of the beans and into that liquid. So is a ;ot of the vitamin B
 JW> and C but so what, we get enough vitamins from other foods.

The next time I open a can of kidley beans I will have to consciously
compare the tastes of the liquid and beans.  I would expect that, like
most canned foods, the juice and solids would be very similar.  As for
the gas, that isn't my problem (g).


Yesterday I was taken to a wine tasting at Langhorne Creek, about 60
km from Adelaide.  The tasting was held in the "Memorial Hall" of this
little country town, in the middle of a small, but old wine growing
area.  Some of the vines are over 100 years old, still producing.  A
pecularity of the region is that many of the old vines are grown in a
flood plain near the Murray River, and would be flooded each Winter.
That would provide enough water to bring on the crop later.
Unfortunately this doesn't always happen, so vignerons have been
irrigating, but the present drought has dried up their sources of
water, and the prospect for the future is not good.

One of the sponsors of the tasting was the Independent Weekly
newspaper (where my daughter and her partner work), so we got free
entry.  Others had to pay $10.  For that they got a good buffet lunch
of mainly Greek nibbles food, and all the wine they could help
themselves to.  106 wines were on offer. I did my best, but only
managed to try 31.  Young Ryan (8) was with us, and there were notices
saying no alcohol for anyone under 18, so I gave him the opportunity
to sniff some of the wines, and got responses like "smells like a
cat's tail when it is on fire".  He also picked up some of the "cat's
pee" and "sweaty socks" smells.

I was surprised at the large number of little wineries I had never
heard of; even the Langhorne Creek Football Club had a wine entered -
a Shiraz Cabernet - which was very drinkable.  One of the most
interesting, and my pick, was a Cleggett Wines White Cabernet
Shalistin, made from a mutant, white Cab Sav grape which had appeared
in one of the vineyards, and had been propagated and planted out.  It
was a rich, full bodied wine, with a great aroma and good balance.
Best drunk at barely below room temperature.  Some of the Shirazes
were lovely, with powerful, peppery flavours.  My favourite was Wenzel
Family Wines "The Old Man's Shiraz".  In the Italian style was the
Zonte's Footstep Sangiovese 52% Barbera 48%, which had a gentle
pine-wood aroma.  Some of these wines were very strong, up to 15%
alcohol, just with natural fermentation.

Another interesting wine was the Zonte's Footstep Rose - Cab 95%,
Petit Verdot 5% - a dry wine, and one I quite enjoyed.

Just let me know when you are arriving here, and I will take you
along to one of these tastings.  I'm sure you will enjoy it!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: (SBS) Baked Carp
 Categories: Iraqi, Fish
      Yield: 8 servings
 
      2    Whole carp, prepared for
           Baking
      1 lg Onion, diced
      2 lg Tomatoes, diced
      1 ts Turmeric
      1 tb Ground dried limes
           Salt and pepper to taste
           Olive oil
 
  Place the fish in a foil-lined baking dish. Mix together the other
  ingredients and spread them over the fish to cover it well. Drizzle
  with a little oil and bake in a moderate oven for about half an hour.
  
  Note: Considered by many to be a pest, carp is actually a very
  popular fish in Iraq. In riverside restaurants in Baghdad you will
  find the local specialty, mazguf - whole carp butterflied and crusted
  with salt, set upright on sticks and cooked against an open fire.
  
  Our cooks Huda and Amera get their fish from the Murray River which
  flows through Cobram. Few Anglo-Australians would contemplate eating
  it but it is one of the most common freshwater fish in the world and
  extensively farmed on other continents.
  
  The NSW Department of Agriculture has a useful web site on preparing
  carp for eating. www.agric.new.gov.au
  
  Recipe provided by the Iraqi ladies of Cobram, Victoria.
  
  The Food Lovers' Guide to Australia SBS - Special Broadcasting Service
  http://www.sbs.com.au
  
  Series: An Iraqi Kitchen
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)