Text 18424, 76 rader
Skriven 2007-08-02 01:31:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: saturday cot'd 914
==============================
 -=> On 08-01-07  01:31,  Michael Loo <=-
 -=> spoke to All about saturday cot'd 914 <=-

 ML> Dale, pitying us, brought out a bottle that Hap's friends the
 ML> MacDonalds had sent home with him: Andrew Will Sheridan Vineyard
 ML> Cabernet 00 (Yakima) - one sip, and I said that it didn't belong
 ML> in the plastic glasses we had, or, in fact, in anything but the
 ML> best hand-blown (or mouth-blown, as the current and more sensible
 ML> usage goes) crystal. This had deep currant and mint flavors, lots
 ML> of acid - but not corrosive the way the Baco Noir was, lots of
 ML> tannin. Long finish of earth and spices. It was almost like a
 ML> too-young classified Bordeaux. I looked this up on the Internet
 ML> and found that it was also priced like a too-young classified
 ML> Bordeaux. One of the most impressive wines I've had all year.

  A main reason I brought it out was knowing that we were unlikely to
  open it by ourselves -- and it would be better served to our friends
  than bouncing around in our basement gathering dust.

 ML> But in the spirit of cleaning out the basement, he also brought
 ML> out a couple honey wines from Berrywine Vineyards:

 ML> Yemar Tej is medium-plus in sweetness, strong floral and honey
 ML> taste, a little oxidized. Too intense to be pleasant. About a
 ML> quarter of it survived to see another day; the Baco Noir did not.

   Yep -- that one dated back to when Ian was here.  It was left over
   from our Ethiopian dinner with him.

 ML> There was a Honey Mead that nobody had the gumption to open.

  That wine came from the same time frame, and I'll bet that had we
  opened it, it would not have been as good as the mead we had at
  Burt's.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Creole Pork Chops
 Categories: Pork, Main dish, Wine, Vegetable
      Yield: 6 servings
 
      6    Pork Chops
      3 tb Peanut Oil
      2 md Onions, sliced
      2 cl Garlic, minced
    1/4 c  Green Pepper, chopped
    1/2 c  Dry White Wine
      1 cn Tomatoes
      3 tb Lemon Juice
  1 1/2 tb Worcestershire Sauce
      1 ts Salt
    1/4 ts Pepper
      1    Bay Leaf
      3 c  Hot Cooked Rice
           Tabasco Sauce to taste
 
  Brown pork chops on both sides in 1-1/2 tb hot oil in skillet; drain
  chops and discard drippings. Add 1-1/2 tb oil. Saute onions and
  garlic in skillet for 3 minutes. Add green pepper. Saute for 1
  minute. Add wine. Bring to a boil; stirring to deglaze skillet.
  Return chops to skillet; spoon sauce over chops. Add tomatoes, lemon
  juice, seasonings, and enough water to cover chops if necessary.
  Simmer, lightly covered, for 1 hour or until chops are tender,
  turning occasionally. Remove chops to warming platter. Remove bay
  leaf. Cook sauce over high heat until thickened to desired
  consistency. Spoon over chops. Serve over rice.
  From: Katherine Smith                 Date: 19 Jul 94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:03:07, 02 Aug 2007
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