Text 19886, 104 rader
Skriven 2007-09-01 13:38:06 av Glen Jamieson
     Kommentar till en text av Ruth Hanschka
Ärende: ROAD TRIP 968  70901
============================
 -=> Quoting Ruth Hanschka to Glen Jamieson <=-

 -> As I don't like sweet things much I very rarely partake of soft drinks,
 -> but when I do, I prefer a good ginger beer.  This low alcohol "Ginja

 RH> I like the Jamaican variety once in a while, but that would be too
 RH> sweet for you.  It's strong enough to bite back, which is my
 RH> preference.   
 -> Beer" is far better than any non-alcoholic variety I have ever had,
 -> with a wonderful aroma and a delightful fresh ginger bite.  At only 3%
 -> alcohol, it makes an excellent thirst quencher on a hot day.  If its
 -> popularity continues in our Eastern states it may spread across the
 -> Pacific like Two Dogs alcoholic lemonade.

 RH> I've seen that one.  I've never had it, not liking alcoholic lemonade
 RH> much, but it's around.  I'd bet with our large Jamaican immigrant
 RH> population and the asian (assorted) who've moved in recently they could
 RH> sell the Ginja here with no problem. 

A little story about Two Dogs in a recent newspaper...

After developing the drink with one of his friends, initially to get
rid of a local surplus of lemons, Duncan MacGillivray sold Two Dogs to
Pernod Richard for a reported $17 million in about 1994.  (Pernod last
year sold Two Dogs to Japan's Kirin Brewing Company.)  Duncan then used
that money to establish Longview Wines in the Adelaide Hills.  At the
Adelaide Hills Wine Show this year Longview won 14 medals, and the
company expects to sell $5 million worth of wine.

Longview has 80ha under vines - Chardonnay, sauvignon blanc, riesling
and semillon - and 109ha for cattle.  Five years ago Duncan and an
executive assistant were the only staff, but now he expects to have 15
employees.  The property features a cellar door, a function centre and
four-star accommodation, which is attracting international visitors.

I mentioned all that for MLoo's benefit, as I took him to that winery
during a previous visit, where some of the discussion was about a horse
which had been ridden by Duncan's sister, but after it threw the rider
and broke her arm, Duncan's father sold it to me, for my daughter.  In
fact, I swapped a 1923 Talbot car for the horse.  The car engine needed
a major overhaul, so it was a fair bargain.  My daughter tamed the
horse, and Nigel MacGillivray had the car repaired, so all were
satisfied.   Have I mentioned that South Australia is a small place, in
population, at least?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crab, Sweet Potato and Chilli Soup
 Categories: Australian, Crab, Soups
      Yield: 8 Servings
 
      3    Blue Swimmer crabs
    1/2 kg Orange sweet potato, peeled
           And cut into small pieces
      1    Onion, diced
      2    Cloves garlic, crushed
           Finely chopped red chilli -
           To taste
    1/4 c  Vegetable oil for frying
    1/4 c  Cream
     10    Coriander leaves, shredded
    1/2 l  Light fish stock
  1 1/2 l  Water
      1    Stock pot big enough to hold
           Three crabs
           Salt and pepper
 
  Bring water to the boil in pot and cook the crabs until they turn
  bright red. Remove them from the pot, and chill them in ice water.
  Save the water in which the crabs were cooked. Take the cooked crab
  meat out of the shell, crush the claws and save for garnishing.
  
  Put a wok on the burner, heat it until very hot, add oil, garlic,
  onion and the shell, and fry until fragrant. Pour into the pot with
  water which the crabs were cooked in, add the fish stock, bring to
  boil, stir and simmer for an hour. Pass it through the sieve and
  discard the shell.
  
  Put a clean pot on the stove, add a little bit of butter and fry the
  sweet potato for 2 minutes. Add the stock, bring to the boil and
  simmer until the sweet potato pieces are soft. Blend the soup until
  smooth.
  
  Heat the soup, add cream, chilli and salt to taste. Add the crab meat,
  coriander and garnish with claws.
  
  NOTE: If you like chilli, I would recommend you add a lot to this
  dish. And if too thick, add more water and cream.
  
  WINE SUGGESTION: Sauvignon Blanc
  
  A recipe from chef Le Tu Thai, at Bridgewater Mill Restaurant, in the
  Adelaide Hills.
  
  From: Karen Stephens <kas@eisa.Net.Au> From:
  bellafoodfiesta@onelist.com
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)