Text 21851, 74 rader
Skriven 2007-10-27 12:15:37 av Glen Jamieson
     Kommentar till en text av Hap Newsom
Ärende: ASTERIX AND OBELIX 71027
================================
 -=> Quoting Hap Newsom to Glen Jamieson <=-

Greetings, Hap,

After a drought of 2 weeks, during which time no messages made it from
here across the Pacific to your side, today I found six replies from
you waiting, evidence that mine have finally made it, at least as far
as the West coast of USA.  No replies from anyone else yet.

 ->  -> Now if only I had the recipe for that magic, strength-giving potion!
 ->  HN> *whisper* "it was tawny port!"
 -> 
 -> These days, in Australia we are not allowed to export "port" to Europe,
 -> but have to call it "Tawny", or "Fortified tawny".  I wonder if the
 -> 
 HN> You could always call it EXport, tawny...or EXport ruby! And yes,

As some of our old fortifieds are quite good, there is hope that they
will become known under whatever new name is allowable.  Anyone going
into a bottle shop will continue to ask for a "port", and everyone
knows exactly what s/he wants.  (Noting that my 2 litre box says,
"Renmano Premium Aged Tawny - Australian fortified wine.  A smooth aged
tawny with complex fruit character.")

 HN> American Marketoids could care less...we have american Chianti,
 HN> Bordeaux, Champagne, and more...sometimes it makes it hard to know what

I once saw a bottle of "champagne" in a USAn bottle shop which claimed
to have won a gold medal in Paris, which surprised me, until I read the
small print, to see that it was awarded for a foreign wine - in 1902!!

Great to be back in touch again!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHAR-GRILLED WALLABY TOPSIDE w' QUANDONG CHILLI GLAZE
 Categories: Aussie, Meats, Exotic, Sauces
      Yield: 4 Servings
 
     30 g  Quandong halves, dried
    100 ml Wine, port
     20 ml Ketcup manis [sweet soy]
    300 ml Game glaze -OR-
    300 ml Stock, veal, reduced,
           -[use a good stock].
      2    Chillies, red, hot
    800 g  Wallaby topside
           Salt
           Pepper
      8    Choi sum pieces, or similar
 
  Reconstitute the quandongs in sweetened water to cover. Bring to the
  boil and cool. Reduce port and ketcup manis by 60% in stainless steel
  saucepan, add the glaze and the finely sliced chillies. Reduce by 40%
  or until a good consistency. Add the drained poached quandongs and
  bring back to the boil and skim.
  
  Char-grill the lightly seasoned wallaby to rare, remove and rest in a
  warm oven at 90^C for 5 to 10 minutes.
  
  Blanch the choi sum for 2 minutes in water. Slice the wallaby onto
  warm plates, pour over the sauce and garnish with choi sum.
  
  from the menu of THE RED OCHRE GRILL from FINE FOOD FROM COUNTRY
  AUSTRALIA by RANDOM HOUSE, 20 Alfred St, Milsons Point, 2061, NSW,
  Australia typed by KEVIN JCJD SYMONS
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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