Text 22415, 76 rader
Skriven 2007-11-07 12:49:47 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: CHINESE WINE  71107
===========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> With the present drought of water and irrigated wine here it is not
 GJ> likely that we would ship tanker loads of cheap wine to China.

 JW> How quickly things change. Last year you did. Even Kevin couldn't
 JW> put a dint in that glut.

That glut was the year before last.  It remained until last year, but
Kevin finally managed to catch up, and now we are going to run short
next year because of the present lack of water for irrigation. Some
recent late rains in the Barossa Valley have helped the grape growers
there, so there will not be such a shortage of good wines. Hardly any
rain has come to the bulk wine vineyards in the Riverland area, so a
shortage of cheap table-cask wines will remain.

A marron is a type of large, fresh-water prawn, native to Western
Australia, but now farmed in other parts of the country.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Williamstown Marron, Fried Onion, Chilli, Ginger & Seawee
 Categories: Main dish, Fish, Australian
      Yield: 4 Servings
 
      4    Marrons; one/serve
      2    Onions; sliced in rings
           Flour; for dusting
           Oil- vegetable; for
           ;deep-frying
           ; DRESSING
    110 g  Palm sugar
    220 ml Vinegar- rice wine
      1    Ginger- green, knob; fine
           ;slice
      1    Chillies; sl fine
      2    Garlic cloves; crushed
      3 tb Fish sauce
      5 ml Sesame oil
     75 ml Oil- peanut
      1    Limes; juice of
 
  Make the dressing first; place the sugar, ginger & vinegar in a pot &
  cook until the sugar dissolves. Remove from the heat & add the rest
  of the ingredients.
  
  Steamed spinach or shredded cabbage & carrot may be sustituted for the
  marinated seaweed.
  
  For the fried onion: slice the onion into rings, dust lightly with
  flour & deep-fry in the oil till golden brown. Remove & place on a
  paper towel.
  
  To cook the marron, bring salted water to the boil, place them in the
  water & return to the boil for 3 minutes. Remove & place in iced
  water till cool.
  
  To serve, put the seaweed or vegetables on a plate, top with the
  marron, then the onion rings, a sprinkle of cilantro for garnish, &
  drizzle with the dressing.
  
  From: THE ADVERTISER "FOOD&WINE" From: VINTNERS BAR AND GRILL,
  ANGASTON, BAROSSA VALLEY, SOUTH AUSTRALIA Typed by: KEVIN JCJD SYMONS
  :WILLIAMSTOWN MARRON, FRIED ONION, CHILLI, GINGER & SEAWEED cat:
  Mains, Seafood, Barossa, Australian, Adelaide, Restaurant
  
  From: Kevin Jcjd Symons <kjcjd@dodo.Comdate: Sat, 04 Oct 2003 17:51:31
  ~0600 (
 
MMMMM
 

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