Text 16296, 62 rader
Skriven 2007-06-04 20:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: VARIOUS EXOTICS 617
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 GJ> I understand now.  It had not occurred to me that any recipients of
 GJ> "kitchen back door" food would be so ungrateful as to complain about
 GJ> their share of free food being contaminated

One cannot count on that kind of enlightened self-interest
in the States. I'm sure the vast preponderance of the time
things are perfectly all right both from the provider and
consumer end, but the cases in which they are not are
frequent enough so (on the corporate level) chances should
not be taken.

 GJ> do that.  (When he is invited out to dine at a hotel, Kevin brings his
 GJ> own plastic containers for that purpose, saving money.)

How ecologically and fiscally sound of him.

 ML> I recall the buffet food was all quite wholesome, some of it
 ML> very good actually, although I can still taste the watery
 ML> gristly tastelessness of the roast beef.
 GJ> I haven't tasted their beef, but concentrated on the seafood.

Good choice. Please continue to do likewise.

 GJ> Possibly some which are X-rated?   Or, if not Tampopo, perhaps
 GJ> "Babette's Feast".
 
Babette was cute enough, but the movie was tame enough. Perhaps
your certificate X is more protective than ours? though I'd
doubt it, having encountered the dirty minds of your countrymen.

Shiraz rote Gruetze
cat: dessert, text only
yield: 1

Angela Huezenroeder: "Maggie Beer and I tried both
mataro and late-picked shiraz grapes ... the shiraz
won by a mile. ('So it ought to,' growled Peter
Lehmann, 'with shiraz grapes at the price they are.')

Pull berries from washed bunches of late-picked shiraz
grapes. Boil the grapes for 10 min with cinnamon bark,
a few slices of lemon, and a little water. Let it sit
for a while so that the colour comes out of the skins.
Strain through a sieve, squeezing out as much of the
juice as possible. At this point you can freeze the
juice, ready for future batches of Rote Gruetze. Or
proceed as follows:

To each 2 c juice add 1 c water and sugar to taste
(about 1 dessertspoonful). Measure the warm liquid into
a saucepan and for each 500 mL liquid sprinkle on 2 Tb
sago. Allow to soak overnight. Next morning, simmer
until sago is clear, about 15 min. Keep cooking time to
a minimum to preserve the purple colour. Chill. It will
keep for several days in the refrigerator, and the
consistency will improve. Serve cold with runny cream.

Angela Huezenroeder, Barossa Food

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